Vedecký časopis

Journal of Food and Nutrition Research
Accepted manuscripts

Hronská, H. – Micháliková, S. – Rosenberg, M.
The microbial production of specialty C4 dicarboxylic acids from maleic anhydride
Hohnová, B. – Šalplachta, J. – Karásek, P.
Pressurized hot water extraction followed by high-performance liquid chromatography for determination of polyphenols in Sambucus nigra L. branches in dependence on vegetative period of the plant
Drobná, E. – Rauová, D. – Májeková, H. – Greif, G. – Mikuš, P.
Antifungal activity and aflatoxin binding ability of Lactobacillus species isolated from lamb and goatling stomach mucus
Viskupicova, J. – Maliar, T.
Rutin fatty acid esters: from synthesis to biological health effects and application. A review
García-López, E. G. – Sáyago-Ayerdi, S. G. – Vivar-Vera, M. L. A. – García-Magaña, M. L. – Aldrate-Herrera, P. I. – Montalvo-González, E.
Guava purees additioned with agave fructans and natural sweeteners as potentially functional products
Bavcon Kralj, M. – Podrażka, M. – Krawczyk, B. – Pandel Mikuš, R. – Jarni, K. – Trebše, P.
“Raw food” diet: the effect of maximal temperature (46 ± 1 °C) on aflatoxin B1 and oxalate content in food
Šnirc, M. – Belej, Ľ. – Golian, J. – Fekete, T. – Židek, R.
Molecular traceability of red deer meat products using microsatellite markers
Liu, Y. – Zhou, S. – Han, W. – Li, C. – Huang, K. – Liu, W.
Detection of hydrolyzed leather protein adulteration in infant formula based on least-squares support vector machine and near-infrared spectroscopy
Kwaw, E. – Ma, Y. – Tchabo, W. – Apaliya, M. T. – Xiao, L. – Wu, M.
Effect of lactic acid fermentation on the phytochemical, volatile profile and sensory attributes of mulberry juice
Regecová, I. – Turek, P. – Jevinová, P. – Pipová, M. – Mačanga, J.
Monitoring of microbiological quality in the process of production of steak tartare