Vedecký časopis - archív

59 2020

Journal of Food and Nutrition Research
Vol. 59, 2020

Číslo 4
281-289 Tarlak, F.
Development and validation of one-step modelling approach for prediction of mushroom spoilage
290-300 Belajová, E.
Optimization and applicability of high performance liquid chromatographic methods for quantification of patulin and ochratoxin A in fruit purées
301-310 Čomić, L. R. – Radojević, I. D. – Vasić, S. M. – Mladenović, K. G. – Grujović, M. Ž.
Traditionally made red wines produced from an autochthonous grapevine variety as a source of biologically active compounds and their antioxidant potential
311-322 Ecem Bayram, N. – Canlı, D. – Gercek, Y. C. – Bayram, S. – Çelik, S. – Güzel, F. – Morgil, H. – Cevahir Oz, G.
Macronutrient and micronutrient levels and phenolic compound characteristics of monofloral honey samples
323-331 Laborde, M. B. – Tasca, J. E. – Barreto, G. P. – Pagano, A. M.
Physicochemical characterization of pectin of rose grape Red Globe variety
332-340 Houicher, A. ‒ Bensid, A. ‒ Oudenani, B. ‒ Rahmania, F. ‒ Özogul, F.
Effect of spearmint and pennyroyal essential oils on the growth of Staphylococcus aureus inoculated in chocolate mousse during chilled storage and abused temperature
341-351 Zhou, L. – Pengmao, D. – Ma, X. – Jiao, L. – Ju, J.
Effect of selenium-containing exopolysaccharide extracted from Armillaria luteo-virens on physico-chemical and antioxidant properties of yogurt
352-360 Ozcan, A. – Sutyemez, M. – Attar, S. H. – Kafkas, E. – Ergun, M.
Fatty acid composition, phenolic compound content and antioxidant activity of unique walnut genotypes with red seed coat
361-366 Molnár, R. – Molnár, J. – Beke, D. – Papp, B. – Kuti, R.
Shelf life of bottled water – field conditions in Hungary
367-379 Shaikh, E. – Khare, L. – Jain, R. – Dandekar, P.
Design of experimental approach for maximal extraction of vitamin D2 from mushrooms
380 Salaj, N. – Kladar, N. – Srđenović Čonić, B. – Jeremić, K. – Barjaktarović, J. – Hitl, M. – Gavarić, N. – Božin, B.
Corrigendum to “Stabilization of sunflower and olive oils with savory (Satureja kitaibelii, Lamiaceae)”
381 Reviewers 2020
Reviewers 2020
382 Most cited articles published in Journal of Food and Nutrition Research 2006–2020
Most cited articles published in Journal of Food and Nutrition Research 2006–2020