Scientific journal

63 2024

Journal of Food and Nutrition Research
Vol. 63, 2024

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1-7 Bedlovičová, Z. – Hrušková, T. – Takáč, P. – Strapáč, I. – Kobularčíková, P.
Antioxidant properties of edible mushrooms occurring in Slovakia
8-18 Akgun, A. – Keser, I.
Effect of flow behaviour of skim milk on microfiltration performance and cleaning efficiency of polyethersulfone membranes
19-28 Park, G. T. – Choi, H. S. – Cho, J. H. – Chang, S. Y. – Lee, H. Y. – Choi, J. S.
Effects of bee products (propolis, royal jelly and honeybee comb extracts) on physico-chemical and storage characteristics of pork patties
29-36 Dimitrov, F. – Panghyová, E. – Žubor, V. – Vargová, V. – Baxa, S. – Polovka, M. – Kopuncová, M. – Tobolková, B. – Hrouzková, S. – Sádecká, J.
Composition of terpenes as the dominant part of juniper berry essential oils
37-51 Sinthukot, M. – Suanjan, S. – Chupawa, P. – Inchuen, S. – Ronsse, F. – Duangkhamchan, W.
Drying characteristics and quality attributes of quick-cooking Job’s tears as affected by rotary drying combined with microwave heating
52-59 Phan, T. H. – Dao, H. U. – Nguyen, C. T. T.
Ethanol-modified supercritical CO2 extraction of cashew (Anacardium occidentale) nut testa
60-68 Giertlová, A. – Bartošová, L. – Světlíková, A.
Dietary recommendations and health-promoting food basket during pandemic crisis
69-78 Bardavelidze, A. – Bardavelidze, Kh. – Sesikashvili, O.
Development and study of a multi-criteria optimal control algorithm for the static mode of the fruit tunnel dehydration process
79-90 Chotimarkorn, C. – Punvichai, T.
Effect of sodium ascorbate and sodium tripolyphosphate treatments on the quality and shelf-life of snail meat during chilled storage for commercial application in Thailand
91-100 Sitkey, V. – Dočolomanský, P. – Čičová, I. – Čuchorová, J. – Puchľová, E. – Belajová, E.
Screening carrot varieties for biocatalytic reduction of acetophenone to 1-phenylethanol
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101-110 Padar, E. – Berktas, S. – Cam, M.
Spearmint hydrodistillation by-products: antioxidant activity and effects on lipid oxidation in sunflower and flaxseed oils
111-121 Trajkovska, B. – Tobolková, B. – Kukurová, K. – Kubincová, J. – Skláršová, B. – Koreňová, J.
Evaluation of qualitative parameters of commercial fermented coconut plant-based yoghurt alternatives on the market in Slovakia
122-135 Zhang, Z. – Ji, H. – Zhang, D. – Liu, S. – Zheng, X. – Sun, W.
Contribution of aroma precursors to the formation of aroma-active compounds in hot-air-dried shrimp studied by reaction models
136-143 Yildirim Yalcin, M. – Yücel, Ö. – Tarlak, F.
Quality classification and shelf life determination of spinach using deep learning methodology
144-154 Le, T. T. – Ta, M. N. – Qi, X. – Tester, R. F.
Carbohydrate engineering in sweet energy biscuits
155-164 Siminiuc, R. – Țurcanu, D.
Development of a model for evaluating the nutritional quality of bread and bakery products
165-175 Irie, K. – Kouadio, O. – Petit, J. – Gnagne, E. – Scher, J. – Amani, G.
Impact of particle size and plantain variety on nutritional quality, physico-chemical properties, and functionalities of powders prepared from New Ivorian plantain hybrids
176-184 Aviles, M. V. – Borgo, M. A. – Naef, E. F. – Igual, C. D. – Gómez, M. B. – Abalos, R. A.
Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide method
185-195 Ramírez-Miranda, I. – Moguel-Ordoñez, Y. – Betancur-Ancona, D.
Comparison of physico-chemical properties of honeys produced by Melipona beecheii bees from low deciduous forest at harvest and post-harvest seasons
196-204 Brežná, B. – Koreňová, J. – Rešková, Z. – Čaplová, Z. – Burdová, A. – Holbíková, E. – Drahovská, H. – Kuchta, T.
Safety features of lactobacilli from bryndza cheese and whey inferred from whole genome sequencing