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Microorganisms and volatile aroma-active compounds in “nite“ and “vojky” cheeses
09. 05. 2019 (PDF, 336.59 Kb)
Effects of citrus essential oils incorporated in alginate coating on quality of fresh-cut Jintao kiwifruit
30. 04. 2019 (PDF, 326.83 Kb)
The impact of dairy starter cultures on selected qualitative properties of functional fermented beverage prepared from germinated white kidney beans
02. 05. 2019 (PDF, 325.04 Kb)
Antioxidant and anti-quorum sensing properties of edible mushrooms
30. 04. 2019 (PDF, 355.64 Kb)
Influence of enzyme-resistant fraction of sorghum (Sorghum bicolor L.) flour on gut microflora composition, short chain fatty acid production and toxic substance metabolism
30. 04. 2019 (PDF, 408.23 Kb)
Modelling growth of Lactobacillus plantarum as a function of temperature: Effects of media
30. 04. 2019 (PDF, 886.98 Kb)
Anti-nutritional metabolites in six traditional African cereals
30. 04. 2019 (PDF, 476.42 Kb)
Reduction of immunoreactivity of rye and wheat prolamins by lactobacilli and Flavourzyme proteolysis during sourdough fermentation – a way to obtain low-gluten bread
30. 04. 2019 (PDF, 3.79 Mb)
Plán ÚS 2019
24. 06. 2019 (PDF, 490.18 Kb)
Plán ÚS 2019
28. 05. 2019 (PDF, 490.18 Kb)
TRENDY v potravinárstve 2/2018
20. 05. 2019 (PDF, 2.22 Mb)
Ročník 24, 2019, č.1
05. 08. 2019 (PDF, 2.94 Mb)
Kontrakt č. 501/2013-820/MPRV SR
19. 12. 2013 (PDF, 1.81 Mb)
Príloha 2
02. 12. 2013 (PDF, 167.53 Kb)
Ročník 23, 2018, č. 2
20. 05. 2019 (PDF, 2.22 Mb)