Vedecký časopis - archív

65 2026

Journal of Food and Nutrition Research
Vol. 65, 2026

Číslo 3
185-191 Yoshie, A. – Inubushi, T. – Masamichi, A. – Ogawa, N. – Kamemura, N.
Comparative effects of cooking techniques on nitrite reduction in sausages
192-201 Nyári, L. – Dóka, O. – Bede-Fazekas, Á. – Teschner, G. – Baráth, N. – Kovács, A.
Colourimetric calibration for estimating grain mixing ratios in wheat samples
202-215 Şahin, M. – Ergüden, B. – Tarlak, F.
Modelling and optimization of synbiotic yogurt fermentation and development of machine learning-based fermentation software
216-229 Ali, I. – Abdullah, R. – Zahid, T. – Kaleem, A. – Iqtedar, M. – Iqbal, I.
Integrating physicochemical analysis and artificial intelligence prediction to monitor degradation of edible oils during repeated frying and storage
230-242 Monaya, K. J. M. – Endoma Jr., L. F. – Orillaza, A. M. V. – Simora, R. M. C.
Physico-chemical and functional properties of fish solubles from tuna processing wastes
243-255 Zhang, Y.
Dietary supplementation with selenium-enriched yeast protects the liver from beta-cypermethrin
256-263 Duman Aydin, B. – Vural, A. – Sezer, E. – Laçin Culu, G. – Çelik, A.
Molecular detection of Aspergillus niger and ochratoxin A in dried fruits and vegetables
264-273 Jia, Y. P. – Li, H. X. – Xu, B. – Song, X. N. – Yu, H. Y. – Luo, J. C.
Phenotypic characterisation of fermentation performance and genome sequence analysis in an ale yeast strain
Oprava
274 Piknová, Ľ. – Brežná, B. – Kuchta, T.
Corrigendum to: „Detection of gluten-containing cereals in food by 5’-nuclease real-time polymerase chain reaction“ [Journal of Food and Nutrition Research, 47, 2008, pp. 114–119]