Vedecký časopis

Journal of Food and Nutrition Research
Accepted manuscripts

Boroski, M. – Crupi, P. – Tamborra, P. – Antonacci, D. – Toci, A. T.
Influence of winemaking techniques to produce wines with low sulphur dioxide on the varieties Chardonnay, Pinot and Montepulciano
Juhás, P. – Mrázová, J. – Bučko, O. – Lehotayová, A. – Lenártová, P. – Chlebo, P.
The influence of the consumption of pork enriched by organic selenium on selenium level in blood serum and selected blood lipid parameters in the consumers
Klimešová, M. – Hanuš, O. – Tomáška, M. – Hofericová, M. – Vorlová, L. – Chládek, G. – Jedelská, R. – Nejeschlebová, L. – Vondrušková, E.
Correlation between bulk tank total bacterial and somatic cell count in dairy sheep
Mierzwa, D. – Pawłowski, A.
Convective drying of potatoes assisted by microwave and infrared radiation – process kinetics and quality aspects
Skočková, A. – Koláčková, I. – Kubelová, M. – Karpíšková, R.
Shiga toxin-producing Escherichia coli in the Czech Republic: Characterization of pathogenic strains isolated from pig and cattle carcasses
Guo, L.
Enzymatic hydrolysis of lotus rhizome starch using alpha-amylase and glucoamylase
Belajová, E. – Tobolková, B. – Daško, Ľ. – Polovka, M. – Durec, J.
Changes in colour, ascorbic acid and 5-hydrohymethylfurfural concentration in juices through their storage at different conditions