Slovensky

Scientific journal

Journal of Food and Nutrition Research
Online First Articles

 
Stanić, Z.
Improving therapeutic effects of curcumin – a review
Medveďová, A. – Rosskopf, F. – Liptáková, D. – Valík, Ľ.
Prediction of temperature effect on growth of two raw milk cheese isolates of Escherichia coli in milk
Hou, C. – Kang, N. – Schlosser, C. – Zhao, M. – Wang, Z. – Zhang, D.
Heterocyclic aromatic amines in commercial Chinese dried meat products
Vápenka, L. – Tuba Yavuz, H. – Yucetepe, A. – Dobiáš, J. – Ozcelik, B.
Migration of dipropylene glycol diacrylate and tripropylene glycol diacrylate from paper packaging
Maghenzani, M. – Chiabrando, V. – Santoro, K. – Spadaro, D. – Giacalone, G.
Effects of treatment by vapour of essential oil from Thymus vulgaris and Satureja montana on postharvest quality of sweet cherry (cv. Ferrovia)
Tóth, T. – Bystrická, J. – Tomáš, J. – Siekel, P. – Kovarovič, J. – Lenková, M.
Effect of sulphur fertilization on contents of phenolic and sulphuric compounds in onion (Allium cepa L.)
Liu, J. – Chen, G. – Waterhouse, S. – Zhao, Z. – Tian, J. – Wu, P.
Genome-wide association study for colour traits of steamed wheat flour bread using single nucleotide polymorphism markers
Mašković, P. – Radojković, M. – Cvetanović, A. – Mitić, M. – Zeković, Z. – Đurović, S.
Chemical profile and biological activity of tart cherry twigs: possibilities of plant waste utilization
Čaplová, Z. – Pangallo, D. – Kraková, L. – Puškárová, A. – Drahovská, H. – Bučková, M. – Koreňová, J. – Kuchta, T.
Detection of genes prtP, pepN, pepX and bcaT involved in formation of aroma-active compounds in lactic acid bacteria from ewes’ cheese
Oprava
Klimešová, M. – Hanuš, O. – Tomáška, M. – Hofericová, M. – Vorlová, L. – Chládek, G. – Jedelská, R. – Nejeschlebová, L. – Vondrušková, E.
Corrigendum to “Correlation between total bacterial and somatic cell counts in bulk tank ewes’ milk”
 
Levarski, Z. – Fraňo, M. – Bírová, S. – Struhárňanská, E. – Blaško, J. – Kubinec, R. – Koiš, P. – Turňa, J. – Stuchlík, S.
Small scale biotransformation of food additive trans-2-hexenal to trans-2-hexenol by recombinant alcohol dehydrogenase and formate dehydrogenase produced in Escherichia coli

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