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Contents of the volume 54, 2015
09. 11. 2015 (PDF, 51.97 Kb)
Anthocyanins and phenolic compounds in five ripening stages of Byrsonima ligustrifolia after extraction optimization
09. 11. 2015 (PDF, 170.9 Kb)
Suitability of lactic acid bacteria for fermentation of maize and amaranth
09. 11. 2015 (PDF, 147.96 Kb)
Antioxidant and proteinase inhibition activity of main oat avenanthramides
09. 11. 2015 (PDF, 107.37 Kb)
Effect of high pressure processing on the quality characteristics and shelf life of low-sodium re-structured chicken nuggets
09. 11. 2015 (PDF, 498.88 Kb)
Chemical composition and content of free tryptophan in Slovenian bee pollen
09. 11. 2015 (PDF, 129.17 Kb)
Omega-3 fatty acids supplementation effects on paraoxonase-1 enzymatic activity
09. 11. 2015 (PDF, 143.27 Kb)
Isolation of autochthonous lactic acid bacteria from ewes’ lump cheese, bryndza cheese and barrelled ewes’ cheese, and their characterization using Fourier transform infrared spectroscopy
10. 11. 2015 (PDF, 107.75 Kb)
Classification of Slovak juniper-flavoured spirit drinks
09. 11. 2015 (PDF, 173.18 Kb)
Determination of polycyclic aromatic hydrocarbons in chocolate using the combination of Quick Easy Cheap Effective Rugged Safe method and dispersive liquid-liquid microextraction
09. 11. 2015 (PDF, 118.01 Kb)
Relationship between freezing point and raw ewes’ milk components as a possible tool for estimation of milk adulteration with added water
09. 11. 2015 (PDF, 118.71 Kb)
Kontrakt na rok 2016
26. 01. 2016 (PDF, 983.66 Kb)