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Development of fermented skimmed milk fortified with yellow sweet potato (Ipomoea batatas L.) with prebiotic and antioxidant activity
25. 03. 2021 (PDF, 463.26 Kb)
Changes of apple fruit volatile profiles induced by fresh bruise at early stage
25. 03. 2021 (PDF, 428.74 Kb)
Chemical composition of various Vaccinium spp. and similar blue-coloured berries
25. 03. 2021 (PDF, 419.92 Kb)
Antifungal activity of lactic acid bacteria against phytopathogenic Alternaria alternata species and their molecular characterization
25. 03. 2021 (PDF, 1.13 Mb)
Physico-chemical, antioxidant and antimicrobial characteristics of bread supplemented with 1% grape seeds micropowder
25. 03. 2021 (PDF, 289.33 Kb)
Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine
25. 03. 2021 (PDF, 230.49 Kb)
Most cited articles published in Journal of Food and Nutrition Research 2006–2020
13. 12. 2020 (PDF, 167.79 Kb)
Design of experimental approach for maximal extraction of vitamin D2 from mushrooms
13. 12. 2020 (PDF, 736.96 Kb)
Fatty acid composition, phenolic compound content and antioxidant activity of unique walnut genotypes with red seed coat
13. 12. 2020 (PDF, 292.18 Kb)
Physicochemical characterization of pectin of rose grape Red Globe variety
13. 12. 2020 (PDF, 558.78 Kb)
Effect of selenium-containing exopolysaccharide extracted from Armillaria luteo-virens on physico-chemical and antioxidant properties of yogurt
13. 12. 2020 (PDF, 410.08 Kb)
Effect of spearmint and pennyroyal essential oils on the growth of Staphylococcus aureus inoculated in chocolate mousse during chilled storage and abused temperature
13. 12. 2020 (PDF, 473.78 Kb)
Macronutrient and micronutrient levels and phenolic compound characteristics of monofloral honey samples
13. 12. 2020 (PDF, 352.63 Kb)