Vedecký časopis - archív

64 2025

Journal of Food and Nutrition Research
Vol. 64, 2025

Číslo 4
259-271 Liu, Y. – Zhou, L. – Ma, Y. – Ma, W. – Sang, D.
Comparative effects of distinct Lactobacillus strains on physicochemical, sensory and antioxidant properties of fermented pea products
272-282 Rajčániová, M. – Huseynzade Arpášová, M.
Consumer perception of yoghurt enriched with galactooligosaccharides
283-294 Labovská Kaplocká, G. – Olejníková, P. – Štefuca, V. – Klempová, T. – Furdíková, K.
Characterization of axenic cultures of Metschnikowia pulcherrima with potential application in winemaking
295-308 Wang, Y. P. – Li, Y. S. – Chen, R. Z. – Zhang, X. S. – Polovka, M. – Tobolková, B.
A mango cold damage bruise detection model based on multiscale flexible sensing and multimodal fusion learning
309-318 Vázquez-Aguilar, A. – Huerta-Oros, J. – Villarreal-Arce, M. E. – Escalante-Aburto, A.
A retrospective study about dietary patterns, physical activity, and nutritional challenges among Mexican adults during the COVID-19 pandemic
319-328 Bostanci Selbeş, E. – Şahin, Ö. – Vural, H.
Effect of supercritical melocan (Smilax excelsa L.) leaf extract on quality attributes of beef meatballs during cold storage
329-336 Cebeci, A. – Oguz, E. – Uzun, A. – Yazer, P. – Doğan, T. – Ates Ozcan, B.
Effect of buckwheat bread with added psyllium on blood glucose
337-343 Guzzonato, A. L. – Ramirez, M. R.
In vitro antioxidant activity of the total polyphenolic fraction of extra virgin olive oil (Olea europaea L.), blend type and its protective effect against rat erythrocyte haemolysis
344 Reviewers 2025
Reviewers 2025