Vedecký časopis - archív

65 2026

Journal of Food and Nutrition Research
Vol. 65, 2026

Číslo 2
97-107 Sari, K. – Rifai, B. – Haji, R. – Mychelisda, E. – Edi, R. Y. – Nuhgroho, J.
A global perspective on artificial intelligence applications and barriers in food safety: A systematic review (2018–2025)
108-125 Kilibarda, N.
Microgreens in modern gastronomy: balancing nutritional value and microbiological risks
126-132 Kostadinova Jankovski, D. – Doneva-Shapcheska, D.
Young adult perception of botanical beers: Hedonic response to hops, chamomile, sage and nettle infused beers
133-144 Akduman, G. – Cebeci, A.
Guideline-based evaluation of AI-generated vs dietitian-designed meal plans in cardiovascular disease
145-155 Stangierski, J. – Kawecka, A. – Tomczyk, Ł.
Qualitative changes occurring during the storage of an innovative beef roulade for senior consumers
156-167 Kalender, S. – Durmuş, V.
A cross-sectional ecological analysis of the relationship between nutrient intake and mental health burden across income groups, 1990–2018
168-179 Trajkovska, B. – Tobolková, B. – Kukurová, K. – Kubincová, J. – Skláršová, B.
Assessment of qualitative parameters in fermented plant-based dairy alternatives: a comparative study
180-184 Cartasev, A. – Jadeja, R.
Extracellular antimicrobial activity of thermophilic lactic acid bacteria isolated from traditional fermented milk in Moldova