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Effects of ozonated water as a sanitizer on quality and safety of fresh baby leaves red chard
24. 09. 2022 (PDF, 497.57 Kb)
Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride
24. 09. 2022 (PDF, 506.12 Kb)
Antioxidant activity and techno-functional properties of protein extracts from Caulerpa prolifera: Optimization of enzyme-assisted extraction by response surface methodology
24. 09. 2022 (PDF, 962.95 Kb)
Cladosporium cladosporioides starter culture can positively influence flavour and bioactive compounds of fermented and dried cocoa beans from the Amazon biome
24. 09. 2022 (PDF, 516.77 Kb)
Membrane separation of porcine blood for food industrial use of permeate and retentate
24. 09. 2022 (PDF, 997.56 Kb)
Encapsulation of gallic acid on pectin: antioxidant activity, alpha-amylase and alpha-glucosidase inhibitory activity of complexes
24. 09. 2022 (PDF, 382.21 Kb)
Principal aroma-active compounds of Red Moon RM-1 apple fruit cultivar as determined by a combined technique of gas chromatography-olfactometry
24. 09. 2022 (PDF, 784.03 Kb)
Infrared drying of germinated paddy with high temperature ranges: drying kinetics and physical quality aspect
27. 06. 2022 (PDF, 3.03 Mb)
Chromatographic determination of major physiologically active components in energy drinks and sports aids commercialized in Costa Rica
27. 06. 2022 (PDF, 459.22 Kb)
Tarhana as a food aid suggestion to the world food program
27. 06. 2022 (PDF, 320.2 Kb)
Degradation of pesticide residues in fruits and vegetables studied using high-performance liquid chromatography/high-resolution mass spectrometry
27. 06. 2022 (PDF, 464.26 Kb)
Varietal influence on the content of biologically valuable compounds in selected legumes
27. 06. 2022 (PDF, 308.23 Kb)
Physiological and biochemical changes of red-fleshed dragon fruit (Hylocereus polyrhizus) during development and maturation
27. 06. 2022 (PDF, 320.94 Kb)
Characterisation of antioxidant activities and volatile profiles of pineapple beer during the brewing process
27. 06. 2022 (PDF, 1.03 Mb)