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Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi.
- Published in:
- Food Science & Technology International, 2018, v. 24, n. 1, p. 3, doi. 10.1177/1082013217718965
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- Article
Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties.
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- Journal of Texture Studies, 2018, v. 49, n. 4, p. 456, doi. 10.1111/jtxs.12337
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- Article
Adenosine-5′-Phosphosulfate- and Sulfite Reductases Activities of Sulfate-Reducing Bacteria from Various Environments.
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- Biomolecules (2218-273X), 2020, v. 10, n. 6, p. 921, doi. 10.3390/biom10060921
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- Article
Hydrogen Sulfide Effects on the Survival of Lactobacilli with Emphasis on the Development of Inflammatory Bowel Diseases.
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- Biomolecules (2218-273X), 2019, v. 9, n. 12, p. 752, doi. 10.3390/biom9120752
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- Article
Recent Advances in Metabolic Pathways of Sulfate Reduction in Intestinal Bacteria.
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- Cells (2073-4409), 2020, v. 9, n. 3, p. 698, doi. 10.3390/cells9030698
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- Article
Heavy metal contamination, microbiological spoilage and biogenic amine content in sushi available on the Polish market.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 7, p. 2809, doi. 10.1002/jsfa.8778
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- Article
CHARACTERISTICS OF EDIBLE CHITOSAN PACKAGING WITH ADDED ELDERBERRY POLLEN.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 14, n. 1, p. 1, doi. 10.55251/jmbfs.10910
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- Article
Anoxygenic photosynthesis with emphasis on green sulfur bacteria and a perspective for hydrogen sulfide detoxification of anoxic environments.
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- Frontiers in Microbiology, 2024, p. 1, doi. 10.3389/fmicb.2024.1417714
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- Article
Analysis of Chemical and Sensory Parameters in Different Kinds of Escolar (Lepidocybium flavobrunneum) Products.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 4, p. 346, doi. 10.17221/435/2014-CJFS
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- Article
Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions.
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- European Food Research & Technology, 2022, v. 248, n. 11, p. 2695, doi. 10.1007/s00217-022-04079-8
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- Article
Determination of Thermostability Degree of Lycopene in Watermelon (Citrullus lanatus).
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- Separations (2297-8739), 2021, v. 8, n. 11, p. 1, doi. 10.3390/separations8110220
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- Article
Characterization of Moravian Wines by Selected Chemical Parameters.
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- Separations (2297-8739), 2021, v. 8, n. 7, p. 1, doi. 10.3390/separations8070089
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- Publication type:
- Article
Analysis of pH dose-dependent growth of sulfate-reducing bacteria.
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- Open Medicine, 2019, v. 14, n. 1, p. 1, doi. 10.1515/med-2019-0010
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- Article
Utilizing Used Cooking Oil and Organic Waste: A Sustainable Approach to Soap Production.
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- Processes, 2024, v. 12, n. 6, p. 1279, doi. 10.3390/pr12061279
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- Article
Effect of Fiber and Insect Powder Addition on Selected Organoleptic and Nutritional Characteristics of Gluten-Free Bread.
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- Processes, 2024, v. 12, n. 5, p. 970, doi. 10.3390/pr12050970
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- Article
French Fries' Color and Frying Process in Relation to Used Plant Oils.
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- Processes, 2023, v. 11, n. 10, p. 2839, doi. 10.3390/pr11102839
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- Article
Effects of Centrifugation on the Oxidative Stability and Antioxidant Profile of Cold-Pressed Rapeseed Oil during Storage.
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- Processes, 2023, v. 11, n. 7, p. 2224, doi. 10.3390/pr11072224
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- Article
Possible Processes and Mechanisms of Hexachlorobenzene Decomposition by the Selected Comamonas testosteroni Bacterial Strains.
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- Processes, 2022, v. 10, n. 11, p. 2170, doi. 10.3390/pr10112170
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- Article
Antioxidant and Sensorial Properties: Meat Analogues versus Conventional Meat Products.
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- Processes, 2022, v. 10, n. 9, p. N.PAG, doi. 10.3390/pr10091864
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- Article
Medlar Jam Production (Mespilus germanica) with the Use of Sous Vide Method.
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- Processes, 2022, v. 10, n. 8, p. 1584, doi. 10.3390/pr10081584
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- Article
Distribution of Sulfate-Reducing Bacteria in the Environment: Cryopreservation Techniques and Their Potential Storage Application.
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- Processes, 2021, v. 9, n. 10, p. 1843, doi. 10.3390/pr9101843
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- Publication type:
- Article
Biscuits Polyphenol Content Fortification through Herbs and Grape Seed Flour Addition.
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- Processes, 2021, v. 9, n. 8, p. 1455, doi. 10.3390/pr9081455
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- Publication type:
- Article
Reused Plant Fried Oil: A Case Study with Home-Made Soaps.
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- Processes, 2021, v. 9, n. 3, p. 529, doi. 10.3390/pr9030529
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- Article
Effect of Grape Seed Flour on the Antioxidant Profile, Textural and Sensory Properties of Waffles.
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- Processes, 2021, v. 9, n. 1, p. 131, doi. 10.3390/pr9010131
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- Publication type:
- Article
Physicochemical Characterization of Home-Made Soap from Waste-Used Frying Oils.
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- Processes, 2020, v. 8, n. 10, p. 1219, doi. 10.3390/pr8101219
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- Publication type:
- Article
Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic).
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- Fermentation (Basel), 2023, v. 9, n. 9, p. 832, doi. 10.3390/fermentation9090832
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- Publication type:
- Article
Evaluation of Physiological Parameters of Intestinal Sulfate-Reducing Bacteria Isolated from Patients Suffering from IBD and Healthy People.
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- Journal of Clinical Medicine, 2020, v. 9, n. 6, p. 1920, doi. 10.3390/jcm9061920
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- Publication type:
- Article
The Sulfate-Reducing Microbial Communities and Meta-Analysis of Their Occurrence during Diseases of Small–Large Intestine Axis.
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- Journal of Clinical Medicine, 2019, v. 8, n. 10, p. 1656, doi. 10.3390/jcm8101656
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- Publication type:
- Article
Hydrogen Sulfide as a Toxic Product in the Small–Large Intestine Axis and its Role in IBD Development.
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- Journal of Clinical Medicine, 2019, v. 8, n. 10, p. 1054, doi. 10.3390/jcm8071054
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- Article
Hydrogen Sulfide as a Toxic Product in the Small–Large Intestine Axis and its Role in IBD Development.
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- Journal of Clinical Medicine, 2019, v. 8, n. 7, p. 1054, doi. 10.3390/jcm8071054
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- Article
Plastic Cutlery Alternative: Case Study with Biodegradable Spoons.
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- Foods, 2021, v. 10, n. 7, p. 1612, doi. 10.3390/foods10071612
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- Article
Influence of Technological Maturity on the Secondary Metabolites of Hemp Concentrate (Cannabis sativa L.).
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- Foods, 2021, v. 10, n. 6, p. 1418, doi. 10.3390/foods10061418
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- Publication type:
- Article
Grape Pomace Valorization: A Systematic Review and Meta-Analysis.
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- Foods, 2020, v. 9, n. 11, p. 1627, doi. 10.3390/foods9111627
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- Article
Assessment of the Effect of Secondary Fixation on the Structure of Meat Products Prepared for Scanning Electron Microscopy.
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- Foods, 2020, v. 9, n. 4, p. 487, doi. 10.3390/foods9040487
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- Publication type:
- Article
Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract.
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- Foods, 2020, v. 9, n. 3, p. 357, doi. 10.3390/foods9030357
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- Article
Use of IHF-QD Microscopic Analysis for the Detection of Food Allergenic Components: Peanuts and Wheat Protein.
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- Foods, 2020, v. 9, n. 2, p. 239, doi. 10.3390/foods9020239
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- Publication type:
- Article
Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation.
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- Foods, 2019, v. 8, n. 10, p. 459, doi. 10.3390/foods8100459
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- Publication type:
- Article
NADH and NADPH peroxidases as antioxidant defense mechanisms in intestinal sulfate-reducing bacteria.
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- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-41185-3
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- Publication type:
- Article
MONITORING THE STABILITY OF FORTIFIED COLD-PRESSED SUNFLOWER OIL UNDER DIFFERENT STORAGE CONDITIONS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 887, doi. 10.5219/1348
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- Article
ANTIOXIDANT PROFILE OF MULLED WINE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 415, doi. 10.5219/1070
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- Article
Nanoparticles and Plant By-Products for Edible Coatings Production: A Case Study with Zinc, Titanium, and Silver.
- Published in:
- Polymers (20734360), 2022, v. 14, n. 14, p. N.PAG, doi. 10.3390/polym14142837
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- Article
Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films.
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- Polymers (20734360), 2021, v. 13, n. 19, p. 3388, doi. 10.3390/polym13193388
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- Article
Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace.
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- Polymers (20734360), 2021, v. 13, n. 15, p. 2578, doi. 10.3390/polym13152578
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- Article
Edible Films from Carrageenan/Orange Essential Oil/Trehalose—Structure, Optical Properties, and Antimicrobial Activity.
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- Polymers (20734360), 2021, v. 13, n. 3, p. 332, doi. 10.3390/polym13030332
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- Publication type:
- Article
Nanocomposite Furcellaran Films—the Influence of Nanofillers on Functional Properties of Furcellaran Films and Effect on Linseed Oil Preservation.
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- Polymers (20734360), 2019, v. 11, n. 12, p. 2046, doi. 10.3390/polym11122046
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- Publication type:
- Article
Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties.
- Published in:
- Foods, 2024, v. 13, n. 12, p. 1833, doi. 10.3390/foods13121833
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- Article
Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages.
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- Foods, 2024, v. 13, n. 11, p. 1641, doi. 10.3390/foods13111641
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- Publication type:
- Article
Effect of Trehalose/OEO/Tween 80/Tween 20 Addition on Physical Stability of Edible Packaging during Storage in Different Humidity Conditions.
- Published in:
- Foods, 2023, v. 12, n. 15, p. 2903, doi. 10.3390/foods12152903
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- Publication type:
- Article
Edible/Biodegradable Packaging with the Addition of Spent Coffee Grounds Oil.
- Published in:
- Foods, 2023, v. 12, n. 13, p. 2626, doi. 10.3390/foods12132626
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- Publication type:
- Article
Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey.
- Published in:
- Foods, 2022, v. 11, n. 20, p. 3154, doi. 10.3390/foods11203154
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- Publication type:
- Article