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58 2019

Journal of Food and Nutrition Research
Vol. 58, 2019

Číslo 2
99-106 Tomáštíková, Z. – Gelbíčová, T. – Karpíšková, R.
Population structure of Listeria monocytogenes isolated from human listeriosis cases and from ready-to-eat foods in the Czech Republic
107-114 Lage-Yusty, M. A. – Villar-Blanco, L. – López-Hernandez, J.
Evaluation of caffeine, vitamins and taurine in energy drinks
115-124 Boncompagni, E. – Nielsen, E. – Sanogo, M. D. – Coghetto, V. – Temporiti, M. E. – Daglia, M. – Di Lorenzo, A. – Doria, E.
Anti-nutritional metabolites in six traditional African cereals
125-134 Matejčeková, Z. – Spodniaková, S. – Dujmić, E. – Liptáková, D. – Valík, Ľ.
Modelling growth of Lactobacillus plantarum as a function of temperature: Effects of media
135-145 Pelpolage, S. W. – Han, K. – Koaze, H. – Hamamoto, T. – Hoshizawa, M. – Fukushima, M.
Influence of enzyme-resistant fraction of sorghum (Sorghum bicolor L.) flour on gut microflora composition, short chain fatty acid production and toxic substance metabolism
146-152 Strapáč, I. – Bedlovičová, Z. – Čuvalová, A. – Handrová, L. – Kmeť, V.
Antioxidant and anti-quorum sensing properties of edible mushrooms
153-166 Mickowska, B. – Romanová, K. – Urminská, D.
Reduction of immunoreactivity of rye and wheat prolamins by lactobacilli and Flavourzyme proteolysis during sourdough fermentation – a way to obtain low-gluten bread
167-176 Ziarno, M. – Zaręba, D. – Maciejak, M. – Veber, A. L.
The impact of dairy starter cultures on selected qualitative properties of functional fermented beverage prepared from germinated white kidney beans
177-186 Chiabrando, V. – Giacalone, G.
Effects of citrus essential oils incorporated in alginate coating on quality of fresh-cut Jintao kiwifruit
187-200 Tomáška, M. – Čaplová, Z. – Sádecká, J. – Šoltys, K. – Kopuncová, M. – Budiš, J. – Drončovský, M. – Kolek, E. – Koreňová, J. – Kuchta, T.
Microorganisms and volatile aroma-active compounds in “nite“ and “vojky” cheeses

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