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Release of volatile compounds from sliced onion analysed by gas chromatography coupled to mass spectrometry and its antimicrobial activity
28. 11. 2019 (PDF, 821.14 Kb)
Microorganisms and volatile aroma-active compounds in bryndza cheese produced and marketed in Slovakia
28. 11. 2019 (PDF, 302.02 Kb)
Determination of rutin in fruits and vegetables in natura
28. 11. 2019 (PDF, 339.4 Kb)
The influence of cultivar of apple-tree and yeasts used for fermentation on the concentration of volatile compounds in ciders and their sensory properties
28. 11. 2019 (PDF, 407.95 Kb)
Chemical and sensory profiles of beers from barley varieties registered in the Czech Republic
28. 11. 2019 (PDF, 414.98 Kb)
A new method for determination of campesterol, stigmasterol, and beta-sitosterol in edible oils by supercritical fluid chromatography
28. 11. 2019 (PDF, 346.41 Kb)
Rape honey: determination of botanical origin based on volatile compound profiles
28. 11. 2019 (PDF, 358.38 Kb)
Changes in amino acid composition during fermentation and its effects on the inhibitory activity of angiotensin-I-converting enzyme of jack bean tempe following in vitro gastrointestinal digestion
28. 11. 2019 (PDF, 362.51 Kb)
Characterization of volatile organic compounds in Slovak Tokaj wines
28. 11. 2019 (PDF, 1.32 Mb)
Thermal inactivation of Aspergillus lacinosus ascospores as a function of temperature and soluble solids content in fruit jam
12. 09. 2019 (PDF, 331.17 Kb)
Yeasts associated with the spontaneously fermented grape musts obtained from cool climate white grape varieties
28. 11. 2019 (PDF, 375.75 Kb)
Biological activity, antioxidant capacity and volatile profile of enriched Slovak chocolates
12. 09. 2019 (PDF, 352.76 Kb)