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Addition of pollen and honey to improve the quality of sugar-containing cakes
23. 03. 2023 (PDF, 399.78 Kb)
Gas chromatography-mass spectrophotometry volatilomics for antibacterial activity of essential oils from temu kunci grown at various altitudes
23. 03. 2023 (PDF, 447.9 Kb)
Assessment of in vitro bioaccessibility of pyridoxal, pyridoxine and pyridoxamine forms of vitamin B6 in various vegetables
23. 03. 2023 (PDF, 351.65 Kb)
Bacterial and fungal communities associated with the surface of hemp seeds and poppy seeds
23. 03. 2023 (PDF, 282.45 Kb)
Production of a gingerol-rich extract from ginger rhizome powder using a green extraction protocol
23. 03. 2023 (PDF, 487.99 Kb)
Comparison of nutritional values of kelulut (Heterotrigona itama) honey derived from forest and sweet star fruit vegetations
23. 03. 2023 (PDF, 321.66 Kb)
Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages
23. 03. 2023 (PDF, 347.54 Kb)
Changes in the content of bioactive compounds induced by the addition of biologically effective preparations in selected legumes
23. 03. 2023 (PDF, 352.48 Kb)
Food-derived caffeine in human nutrition
23. 03. 2023 (PDF, 335.82 Kb)
Content and economic evaluation of omega-3 fatty acid nutritional supplements
23. 03. 2023 (PDF, 336.25 Kb)
TRENDY v potravinárstve 1/2023
02. 06. 2023 (PDF, 5.94 Mb)
Pozvánka a program
18. 04. 2023 (PDF, 257.51 Kb)
Info o training school
18. 04. 2023 (PDF, 262.03 Kb)