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PC 2008
12. 02. 2016 (PDF, 384.6 Kb)
Protein-stabilized oil-in-water emulsions and low-fat dairy stirred gels
24. 03. 2009 (PDF, 257.43 Kb)
Instructions for authors
24. 03. 2009 (PDF, 88.97 Kb)
Relation between food and drinking habits, and skin autofluorescence and intima media thickness in subjects at high cardiovascular risk
24. 03. 2009 (PDF, 119.4 Kb)
DASKALAKI, D. – KEFI, G. – KOTSIOU, K. – TASIOULA-MARGARI, M.
24. 03. 2009 (PDF, 527.24 Kb)
Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products – benefits and weak points
19. 03. 2009 (PDF, 184.29 Kb)
Hydroxymethylfurfural in commercial biscuits marketed in Spain
19. 03. 2009 (PDF, 125.63 Kb)
Elimination of acrylamide by polymerization catalysed by inorganic food components
19. 03. 2009 (PDF, 159.24 Kb)
Acrylamide formation and its impact on the mechanism of the early Maillard reaction
19. 03. 2009 (PDF, 166.5 Kb)
Výberové konanie na obsadenie miest: Vedecký tajomník ústavu
19. 03. 2009 (PDF, 127.63 Kb)
Pozvánka na seminár NANO
12. 02. 2009 (DOC, 139 Kb)
Pozvánka na seminár NANO
12. 02. 2009 (PDF, 261.87 Kb)