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Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms
28. 11. 2023 (PDF, 454.12 Kb)
Identification of bacterial microbiota of traditional homemade vinegars
28. 11. 2023 (PDF, 987.95 Kb)
Combination of germination and fermentation to improve antioxidant activity of soymilk
28. 11. 2023 (PDF, 727.65 Kb)
Germicidal efficacy of disinfectant based on sodium hypochlorite and essential oils
28. 11. 2023 (PDF, 411.11 Kb)
Suitability of Asian plums for the production of traditional Czech plum spread
28. 11. 2023 (PDF, 357.97 Kb)
Quality characteristics of processed cheese with avocado (Persea americana) seed powder
19. 09. 2023 (PDF, 494.1 Kb)
Impact of lipase, glucose oxidase and transglutaminase on physical and qualitative properties of pan bread
19. 09. 2023 (PDF, 1.5 Mb)
Fast differentiation of floral and honeydew honeys using gas chromatography-mass spectrometry
19. 09. 2023 (PDF, 330.58 Kb)
Evaluation of Lactibacillus rhamnosus LGG and Bifidobacterium BB-12 growth in mixed plant-based beverages in industrial pilot production
19. 09. 2023 (PDF, 348.3 Kb)
Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours
19. 09. 2023 (PDF, 969.38 Kb)
Enhancing the health benefits of yogurt with pinhão seed coat extract: optimization of extraction methods and in vitro bioaccessibility
19. 09. 2023 (PDF, 608.3 Kb)