Scientific journal
56 2017
Journal of Food and Nutrition Research
Journal of Food and Nutrition Research
Vol. 56, 2017
=Number ?> 4 | |
305–317 |
Kwaw, E. – Ma, Y. – Tchabo, W. – Apaliya, M. T. – Xiao, L. – Wu, M. Effect of lactic acid fermentation on the phytochemical, volatile profile and sensory attributes of mulberry juice |
318–325 |
Regecová, I. – Turek, P. – Jevinová, P. – Pipová, M. – Mačanga, J. Monitoring of microbiological quality in the process of production of steak tartare |
326–334 |
Boroski, M. – Crupi, P. – Tamborra, P. – Antonacci, D. – Toci, A. T. Influence of winemaking techniques with low sulphur dioxide on wine varieties Chardonnay, Pinot and Montepulciano |
335–340 |
Juhás, P. – Mrázová, J. – Bučko, O. – Lehotayová, A. – Influence of consumption of pork enriched by organic selenium on selenium level in blood serum and selected blood lipid parameters in consumers |
341–350 |
Klimešová, M. – Hanuš, O. – Tomáška, M. – Hofericová, M. – Vorlová, L. – Correlation between total bacterial and somatic cell counts in bulk tank ewes’ milk |
351–361 |
Mierzwa, D. – Pawłowski, A. Convective drying of potatoes assisted by microwave and infrared radiation – process kinetics and quality aspects |
362–371 |
Skočková, A. – Koláčková, I. – Kubelová, M. – Karpíšková, R. Shiga toxin-producing Escherichia coli (STEC) in the Czech Republic: Characterization of pathogenic strains isolated from pig and cattle carcasses |
372–380 |
Guo, L. Enzymatic hydrolysis of lotus rhizome starch using alpha-amylase and glucoamylase |
381–388 |
Belajová, E. – Tobolková, B. – Daško, Ľ. – Polovka, M. – Durec, J. Changes in colour, ascorbic acid and 5-hydrohymethylfurfural concentration in grapefruit and carrot juices during storage |
389–397 |
Schvarczová, E. – Štefániková, J. – Jankura, E. – Kolek, E. Selection of autochthonous Saccharomyces cerevisiae strains for production of typical Pinot Gris wines |
398–399 |
Authors 2017 Authors 2017 |
400 |
Reviewers 2017 Reviewers 2017 |