Vedecký časopis - archív

63 2024

Journal of Food and Nutrition Research
Vol. 63, 2024

Číslo 2
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