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Current advances in anthocyanins: structure, bioactivity and human health
27. 09. 2021 (PDF, 383.29 Kb)
Comparison of aroma profiles of essential oils extracted by hydro-distillation from orange peel waste dried by various methods
27. 09. 2021 (PDF, 458.89 Kb)
Changes in the antibacterial capacity of Ulmo honey in relation to the contribution of Eucryphia cordifolia pollen
27. 09. 2021 (PDF, 306.43 Kb)
Modelling of moisture loss from legumes in case of infrared radiation
27. 09. 2021 (PDF, 1.31 Mb)
Consumer survey on the consumption of pulses in Hungary
27. 09. 2021 (PDF, 443.14 Kb)
Textural properties and quality of meat products containing fruit or vegetable products: A review
27. 09. 2021 (PDF, 400.6 Kb)
Influence of pasteurization and high pressure processing on the antioxidant activity of filtered and unfiltered lager beer
27. 09. 2021 (PDF, 245.66 Kb)
Quality evaluation of cold-pressed oils and semi-defatted cake flours obtained on semi-industrial scale
27. 09. 2021 (PDF, 408.09 Kb)
Evaluation of antioxidant and protein denaturation inhibition activities of selected underutilized fruits grown in Sri Lanka
26. 06. 2021 (PDF, 346.34 Kb)
Oxidative stability, physico-chemical and sensory properties of mayonnaise enriched with carotenoids from sea buckthorn pomace during refrigerated storage
25. 06. 2021 (PDF, 1.09 Mb)
Identification of nicotianamine as a potential inhibitor of angiotensin I-converting enzyme in aqueous extract of okara dry powder
25. 06. 2021 (PDF, 458.43 Kb)
Factors affecting the mechanism and modelling of vitamin D absorption in designing fortified foods – A review
25. 06. 2021 (PDF, 886.39 Kb)
Mathematical description of the production of extruded products enriched with nut flour
25. 06. 2021 (PDF, 995.4 Kb)
Decontamination effects of lemon peel and mint leaf extracts on salad vegetables
25. 06. 2021 (PDF, 279.33 Kb)
Evaluation and acceptability of alternative food recipes for patients with phenylketonuria
25. 06. 2021 (PDF, 366.8 Kb)