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57 2018

Journal of Food and Nutrition Research
Vol. 57, 2018

Číslo 3
209-221 da Rocha Rodrigues, N. – Alves, M. – Teixeira da Costa Machado, M. – Martins Jacintho Barbosa, M. I. – Lucena Barbosa Junior, J.
Functional properties and technological applications of vegetables leaves
222-230 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
231-241 Zdešar Kotnik, K. – Jurak, G. – Starc, G. – Puc, M. – Golja, P.
Use of dietary supplements in differently physically active adolescents
242-251 Bitskinashvili, K. – Gabriadze, I. – Kutateladze, T. – Vishnepolsky, B. – Mikeladze, D. – Datukishvili, N.
Effects of thermal-acid treatment on degradation and amplification of wheat and maize DNA
252-263 Hou, Z. – Zhang, Y. – Qin, X. – Zhao, L. – Wang, Y. – Liao, X.
High pressure processing for sea buckthorn juice with higher superoxide dismutase activity
264-273 Miedzianka, J. – Pęksa, A.
Effect of acetylation on quality attributes of potato protein preparations heated to various temperatures
274-283 Pušić, I. – Beer Ljubić, B. – Vihnanek Lazarus, M. – Radin, L. – Janječić, Z. – Bedeković, D. – Križek, I. – Jurčević, J. – Aladrović, J.
Dietary organic selenium supplementations affect oxidative stability of chilled and frozen chicken meat
284-294 Sicińska, E. – Kałuża, J. – Januszko, O. – Pietruszka, B.
Comparison of factors determining voluntarily fortified food consumption between children and adolescents in Central-Eastern Poland
295-306 Raposo, A. – Pérez, E. – Sanjuán, E. – Saavedra, P. – Millán, R. – Carrascosa, C.
Vending machines and university students’ consumption trends
307-314 Mickowska, B. – Romanová, K. – Socha, P. – Urminská, D.
Reduction of immunoreactivity of wheat and rye prolamins by Flavourzyme proteolysis

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