Vedecký časopis - archív

64 2025

Journal of Food and Nutrition Research
Vol. 64, 2025

Číslo 3
175-184 Lisiecka, M. Z.
An in-depth analysis of the allergen α-gal: mechanisms, consequences and prospects
185-193 Park, G. – Lee, S.-H. – Oh, E. – Lee, T. – Oh, S. – Choi, J.
Effects of Chrysanthemum zawadskii and Momordica charantia on the quality and lipid oxidation of Korean native black goat extract
194-207 Trinh, K. S. – Nguyen, M. H. – Nguyen, T. G. – Nguyen, V. T.
Modification of water yam (Dioscorea alata) starch using thermal cyclic retrogradation: changes in structural, physicochemical properties and glycaemic index
208-216 Ren, F. – Chen, S. – Liu, M. – Tan, B.
Microbiota and metabolic compounds of traditional sweet fermented highland barley from Chinese Qinghai
217-226 Piasecka, I. – Kłusek, E. – Jeżewski, M. – Brzezińska, R. – Wirkowska-Wojdyła, M. – Ostrowska-Ligęza, E. – Górska, A.
Exploring novel oil sources: fatty acid composition, oxidative stability, and thermal behaviour of fruit seed oils
227-234 Liang, Y. – Shen, Y. – Jiang, Y. P.
Nutritional assessment and resting energy expenditure in maintenance haemodialysis patients with chronic kidney disease in children
235-246 Duran, D. – Coşkun, H.
Effects of using reduced amounts of natural sweeteners on the sensory, physical, and chemical properties of ice cream
247-257 Adegoke, A. – Sanwo, K. – Egbeyale, L. – Sobukola, O. – Ayoola, A.
Quality of broiler chicken meat containing butylated hydroxytoluene, DL-α-tocopherol and microwave-extracted Piper nigrum on various days of refrigeration storage