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Vedecký časopis - archív

Journal of Food and Nutrition Research
Accepted manuscripts

 
Jurmanović, S. – Jug, M. – Safner, T. – Radić, K. – Domijan, A.-M. – Pedisić, S. – Šimić, S. – Jablan, J. – Vitali Čepo, D.
Utilization of olive pomace as the source of polyphenols: optimization of microwave-assisted extraction and characterization of spray-dried extract
Boltar, I. – Čanžek Majhenič, A. – Jarni, K. – Jug, T. – Bavcon Kralj, M.
The research of volatile compounds in cheese affected by different technological parameters
Madurkay, M. – Kadličeková, V. – Turňa, J. – Drahovská, H.
Bacteriophage application for control of Cronobacter in liquid media and in biofilms
Kolanowski, W. – Zakrzewska, M.
Apple processing wastes as potential source of new edible oil
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
Lage-Yusty, M. A. – Villar-Blanco, L. – López-Hernandez, J.
Evaluation of caffeine, vitamins and taurine in energy drinks
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
Matejčeková, Z. – Spodniaková, S. – Dujmić, E. – Liptáková, D. – Valík, Ľ.
Modeling bacterial growth of Lactobacillus plantarum as a function of temperature: effects of different media
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
Strapáč, I. – Bedlovičová, Z. – Čuvalová, A. – Handrová, L. – Kmeť, V.
Antioxidant and antiquorum sensing properties of edible mushrooms
Mickowska, B. – Romanová, K. – Urminská, D.
Reduction of immunoreactivity of rye and wheat prolamins by Lactobacilli and Flavourzyme proteolysis during the sourdough fermentation – a way to obtain low-gluten bread
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
Chiabrando, V. – Giacalone, G.
Effect of citrus essential oils-alginate based coating on quality of fresh-cut Jintao kiwifruit
Valík, Ľ. – Medveďová, A. – Ačai, P.
Update of concepts in food microbiology education in Slovakia: from food microbiology to predictive microbiology and microbiological risk assessment in foods

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