Works matching IS 12121800 AND DT 2017 AND VI 35 AND IP 5
Results: 13
Rheological Characteristics of Composite Flour with Linseed Fibre - Relationship to Bread Quality.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 5, p. 424, doi. 10.17221/450/2016-CJFS
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- Article
Visceral Oil from Farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a Source of ω-3 PUFA.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 5, p. 414, doi. 10.17221/448/2016-CJFS
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- Article
Comparative Quality Assessment of Different Drying Procedures for Plum Fruits (Prunus domestica L.).
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- Czech Journal of Food Sciences, 2017, v. 35, n. 5, p. 449, doi. 10.17221/440/2016-CJFS
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- Article
Contribution of Linoleic Acid to the Formation of Advanced Glycation End Products in Model Systems during Heat Treatment.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 5, p. 367, doi. 10.17221/405/2016-CJFS
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- Article
Antimicrobial and Antioxidant Properties of Some Commercial Honeys Available on the Polish Market.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 5, p. 401, doi. 10.17221/350/2016-CJFS
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- Article
Effect of Solvents and Extraction Methods on Total Anthocyanins, Phenolic Compounds and Antioxidant Capacity of Renealmia alpinia (Rottb.) Maas Peel.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 5, p. 456, doi. 10.17221/316/2016-CJFS
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- Article
Assessment of Sensory Quality of Calf Chops with Different Fat Cover by a Trained Panel using a Specific Sensory Method.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 5, p. 392, doi. 10.17221/276/2016-CJFS
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- Article
Efficiency of PCR-RFLP and Species-specific PCR for the Identification of Meat Origin in Dry Sausages.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 5, p. 386, doi. 10.17221/243/2016-CJFS
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- Article
Rheological Properties of Sugar-Free Milk Chocolate: Comparative Study and Optimisation.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 5, p. 440, doi. 10.17221/231/2016-CJFS
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- Article
Antidiabetic Compounds in Stem Juice from Banana.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 5, p. 407, doi. 10.17221/172/2017-CJFS
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- Article
The Components Responsible for the Antimicrobial Activity of Propolis from Continental and Mediterranean Regions in Croatia.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 5, p. 376, doi. 10.17221/103/2017-CJFS
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- Article
Influence of Modified Atmosphere Packaging on Freshness Parameters of Organic Chicken Meat - Short Communication.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 5, p. 466, doi. 10.17221/32/2017-CJFS
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- Article
Rheological and Textural Properties of Yogurts Enriched with Jerusalem Artichoke Flour.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 5, p. 432, doi. 10.17221/2/2017-CJFS
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- Article