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Lactobacilli as an adjunct culture have a weak effect on organoleptic properties as well as short- and medium-chain fatty acids of model ewes' lump cheeses
03. 12. 2024 (PDF, 314.27 Kb)
Roselle ice cream with sargassum alginate powder: quality and customer satisfaction
03. 12. 2024 (PDF, 260.39 Kb)
Ochratoxin A in hazelnuts
03. 12. 2024 (PDF, 390.13 Kb)
Caffeine content in dietary supplements: hidden risks and implications for public health
11. 09. 2024 (PDF, 312.22 Kb)
Diversity in nutritional and functional quality of sorghum restorer lines collection
10. 09. 2024 (PDF, 452.32 Kb)
Characterization of functional, structural and rheological properties of flours from whole grain teff (Eragrostis tef) grown in India
11. 09. 2024 (PDF, 2.63 Mb)
Safety features of lactobacilli from bryndza cheese and whey inferred from whole genome sequencing
28. 05. 2024 (PDF, 285.4 Kb)
Comparison of physico-chemical properties of honeys produced by Melipona beecheii bees from low deciduous forest at harvest and post-harvest seasons
28. 05. 2024 (PDF, 374.75 Kb)
Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide method
28. 05. 2024 (PDF, 297.6 Kb)
Impact of particle size and plantain variety on nutritional quality, physico-chemical properties, and functionalities of powders prepared from New Ivorian plantain hybrids
28. 05. 2024 (PDF, 542.41 Kb)
Contribution of aroma precursors to the formation of aroma-active compounds in hot-air-dried shrimp - Supplement
10. 06. 2024 (PDF, 93.43 Kb)
Contribution of aroma precursors to the formation of aroma-active compounds in hot-air-dried shrimp studied by reaction models
28. 05. 2024 (PDF, 540.88 Kb)