English

Vedecký časopis

56 2017

Journal of Food and Nutrition Research
Obsah ročníka 56, 2017

Číslo 2
101-108 Bierzuńska, P. – Cais-Sokolińska, D. – Rudzińska, M. – Gramza-Michałowska, A.
Evaluation of antioxidant activity of whey protein to improve cholesterol oxidation stability in fresh white cheese from buttermilk
109-120 Kujundžić, D. – Režek Jambrak, A. – Vukušić, T. – Stulić, V. – Gajdoš Kljusurić, J. – Banović, M. – Herceg, Z.
Near-infrared spectroscopic characterization of steviol glycosides extracted from Stevia rebaudiana Bertoni using high-power ultrasound and gas-phase plasma
121-128 Kowalski, S. – Lukasiewicz, M.
Application of randomly methylated cyclodextrin in extraction of antioxidant-like compounds from bee bread
129-137 Híc, P. – Soural, I. – Balík, J. – Kulichová, J. – Vrchotová, N. – Tříska, J.
Antioxidant capacities of extracts in relation to toasting oak and acacia wood
138-148 Cerit, I. – Yildirim, A. – Ucar, M. K. – Demirkol, A. – Cosansu, S. – Demirkol, O.
Estimation of antioxidant activity of foods using artificial neural networks
149-154 Udenigwe, C. C. – Gong, M. – Mohan, A. – Udechukwu, M. C.
Role of surface charge of hydrolysed bovine caseins in their iron(II)-binding affinity and antioxidative capacity in iron(II)-facilitated beta-carotene and glutathione oxidation
155-166 Koňuchová, M. – Valík, Ľ.
Evaluation of radial growth dynamics variability of Geotrichum candidum: A quantitative approach
167-178 Tarko, T. – Duda-Chodak, A. – Sroka, P. – Satora, P. – Semik-Szczurak, D. – Wajda, Ł.
Diversity and bioavailability of fruit polyphenols
179-188 Machyňáková, A. – Hroboňová, K.
Simultaneous determination of coumarin derivatives in natural samples by ultra high performance liquid chromatography
189-199 Błaszczyk, U. – Sroka, P. – Satora, P. – Duliński, R.
Effect of Wickerhamomyces anomalus and Pichia membranifaciens killer toxins on fermentation and chemical composition of apple wines produced from high-sugar juices