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Recent advances in the polylactic acid biopolymer films used in food packaging systems
24. 03. 2022 (PDF, 618.57 Kb)
Impingement drying of germinated brown rice varieties at intermediate temperatures: drying kinetics and analysis of quality
24. 03. 2022 (PDF, 1.17 Mb)
Investigation of the advanced glycation end products precursors in dried fruits and nuts by HPLC using pre-column derivatization
24. 03. 2022 (PDF, 320.58 Kb)
Preservative effect of Juniperus phoenicea essential oil and ethanolic extract against Escherichia coli and Staphylococcus aureus in soft fresh cheese during storage
24. 03. 2022 (PDF, 445.3 Kb)
Antifungal and anti-adhesion activity of plant extracts and essential oils against Candida spp. and Pichia spp.
24. 03. 2022 (PDF, 281.78 Kb)
A study on mineral composition of Aronia melanocarpa as a functional food with potential therapeutic properties
24. 03. 2022 (PDF, 291.15 Kb)
Effects of NaCl substitution with KCl on quality properties of heat-treated sucuk during the production stages
24. 03. 2022 (PDF, 321.78 Kb)
Sex- and season-based comparison of lipid and fatty acid profiles of blue crab meat
24. 03. 2022 (PDF, 233.76 Kb)
In vitro antioxidant and alpha-amylase inhibitory activity of extracts from peel and pulp of Chrysophyllum cainito cultivated in the Mexican southeast
24. 03. 2022 (PDF, 609.59 Kb)
Comparative study on quality characteristics of yogurt from goats’ milk processed by various heating treatments
09. 12. 2021 (PDF, 2.67 Mb)
Fatty acid profiles, nutritional quality and sensory characteristics of unconventional oils and fats on the Slovenian market
09. 12. 2021 (PDF, 499.59 Kb)
PC 2021
21. 06. 2022 (PDF, 746.03 Kb)