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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)
Biological activity, antioxidant capacity and volatile profile of enriched Slovak chocolates
12. 09. 2019 (PDF, 352.76 Kb)
Evaluation of the use of dietary supplements among first-grade primary school children from Poland in the context of the socioeconomic status of the family and children’s health status
12. 09. 2019 (PDF, 285.48 Kb)
Protein profiles of buckwheat, rye and oat during in vitro gastro-duodenal digestion
12. 09. 2019 (PDF, 1.2 Mb)
In vitro growth competition of Lactobacillus plantarum HM1 with pathogenic and food spoilage microorganisms
11. 09. 2019 (PDF, 486.69 Kb)
Evaluation of the Maillard reaction in infant formulas after opening
12. 09. 2019 (PDF, 384.66 Kb)
Comparison of specificity and sensitivity of biochip and real-time polymerase chain reaction for pork in food
11. 09. 2019 (PDF, 261.58 Kb)
Viability and biofilm formation of Arcobacter spp. at various processing temperatures
11. 09. 2019 (PDF, 310.81 Kb)
Influence of variety and production system on selected chemical parameters of beetroot juices prepared from seven beetroot varieties
11. 09. 2019 (PDF, 325.52 Kb)
Update of concepts in food microbiology education in Slovakia: from food microbiology to predictive microbiology and microbiological risk assessment in foods
11. 09. 2019 (PDF, 300.52 Kb)
TRENDY v potravinárstve 1/2019
05. 08. 2019 (PDF, 2.94 Mb)
Ročník 24, 2019, č.1
05. 08. 2019 (PDF, 2.94 Mb)