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Analysis of caffeine and chlorogenic acids content regarding the preparation method of coffee beverage.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 5, p. 403, doi. 10.1515/ijfe-2020-0143
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- Article
Analysis of selection signatures in the beef cattle genome.
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- Czech Journal of Animal Science, 2019, v. 64, n. 12, p. 491, doi. 10.17221/226/2019-cjas
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- Article
VERIFICATION OF THE TRACEABILITY MODEL OF AUTOCHTHONOUS POULTRY BREEDS.
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- Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 4, p. 51, doi. 10.34302/crpjfst/2020.12.4.6
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- Article
GLUTEN-FREE PRODUCT INNOVATION WITHOUT USE OF ANY FOOD ADDITIVES.
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- Journal of Hygienic Engineering & Design, 2021, v. 36, p. 104
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- Article
MAXIMAL AMOUNT OF O2 PER UNIT OF TIME CAN SUGGEST IMPROVEMENTS IN CARDIO-RESPIRATORY FITNESS IN RESPONSE TO EXERCISE TRAINING.
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- Journal of Hygienic Engineering & Design, 2020, v. 30, p. 69
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- Article
Comparison of specificity and sensitivity of biochip and real-time polymerase chain reaction for pork in food.
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- Journal of Food & Nutrition Research, 2019, v. 58, n. 3, p. 225
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- Article
Molecular traceability of red deer meat products using microsatellite markers.
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- Journal of Food & Nutrition Research, 2017, v. 56, n. 3, p. 292
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- Article
PROCEDURES FOR THE IDENTIFICATION AND DETECTION OF ADULTERATION OF FISH AND MEAT PRODUCTS.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 978, doi. 10.5219/1474
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- Article
DETERMINATION OF TEXTURAL PROPERTIES OF DIFFERENT KINDS OF KETCHUPS OF TWO DIFFERENT RATES UNDER DIFFERENT CONDITIONS OF STORAGE FOR THE DETERMINATION OF THEIR CONSUMAL QUALITY.
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- Slovak Journal of Food Sciences, 2014, v. 8, n. 1, p. 25, doi. 10.5219/323
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- Article
Textural Changes in Carrot during Cooking.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2017, v. 50, n. 1, p. 99
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- Article
PROCEDURES FOR THE IDENTIFICATION AND DETECTION OF ADULTERATION OF FISH AND MEAT PRODUCTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 978, doi. 10.5219/1474
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- Article
AUTHENTICATION OF POULTRY PRODUCTS AT THE BREED LEVEL USING GENETIC MARKERS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 956, doi. 10.5219/1254
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- Article
THE EFFECT OF UV-C IRRADIATION ON GRAPE JUICE TURBIDITY, SENSORIC PROPERTIES AND MICROBIAL COUNT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 1, doi. 10.5219/856
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- Article
DETECTION OF OVINE MILK ADULTERATION USING TAQMAN REAL-TIME PCR ASSAY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2017, v. 11, n. 1, p. 338, doi. 10.5219/782
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- Article
AUTHENTICATION OF CAPRINE MILK AND CHEESE BY COMMERCIAL QPCR ASSAY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2017, v. 11, n. 1, p. 580, doi. 10.5219/780
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- Article
TEXTURE QUALITY OF MUSKMELONS (CUCUMIS MELO L.) FROM DIFFERENT RETAILERS DURING STORAGE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 578, doi. 10.5219/668
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- Article
INFLUENCE OF DIFFERENT CURING METHODS ON THE FATTY ACID COMPOSITION IN SAUSAGES PREPARED FROM RED DEER MEAT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 585, doi. 10.5219/670
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- Article
IDENTIFICATION OF DIFFERENCES IN CHEMICAL COMPOSITION AMONG WHOLE STICK AND SLICED NITRAN SALAMIS TROUGH PRINCIPAL COMPONENT ANALYSIS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 170, doi. 10.5219/568
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- Article
PHYTOESTROGENS DIETARY INTAKE AND HEALTH STATUS OF RETIREE FROM MIDDLE-NORTH SLOVAKIA REGION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 573, doi. 10.5219/572
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- Article
DETERMINATION OF TEXTURAL PROPERTIES OF DIFFERENT KINDS OF KETCHUPS OF TWO DIFFERENT RATES UNDER DIFFERENT CONDITIONS OF STORAGE FOR THE DETERMINATION OF THEIR CONSUMAL QUALITY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2014, v. 8, n. 1, p. 25, doi. 10.5219/323
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- Article
DETERMINATION OF THE SPECIES SPECIFICITY OF THE PRIMERS FOR THE DETECTION OF CHICKEN AND TURKEY MEAT BY REALTIME PCR METHOD.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2014, v. 8, n. 1, p. 216, doi. 10.5219/390
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- Article
COMPARISON OF THE SENSITIVITY OF DETERMINING SOYBEAN ALLERGENS BY ELISA METHOD AND SYBR GREEN I.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2013, v. 7, n. 1, p. 186, doi. 10.5219/311
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- Article
ANALYSIS OF CHEMICAL ATTRIBUTES BASED ON IDENTIFICATON MARKERS TO DIFFERENTIATE MEDIUM ROASTED COFFEA ARABICA REGARDING DIFFERENT GEOGRAPHICAL ORIGIN.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 13, n. 5, p. 1, doi. 10.55251/jmbfs.10540
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- Article
MOISTURE CONTENT AND ITS POSSIBLE EFFECT ON TEXTURAL PROPERTIES AND COLOR OF GREEN COFFEA ARABICA.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 12, n. 5, p. 1, doi. 10.55251/jmbfs.9491
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- Article
CHANGES IN TEXTURAL PROPERTIES AND COLOR DUE TO THE PROCESSING METHOD OF GREEN COFFEA ARABICA.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, p. 1, doi. 10.55251/jmbfs.9458
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- Article
EFFECT OF BLACKCURRANT AND KAMCHATKA HONEYSUCKLE EXTRACTS ON QUALITY PROPERTIES OF RAW-COOKED MEAT PRODUCT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, n. 3, p. 1, doi. 10.55251/jmbfs.5349
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- Article
IMPACT OF THE HARVESTING YEAR ON THE POSSIBLE AUTHENTICATION OF GEOGRAPHICAL ORIGIN OF GREEN COFFEA ARABICA USING PROFILE OF VOLATILES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, n. 3, p. 1, doi. 10.55251/jmbfs.5407
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- Article
IDENTIFICATION OF VOLATILES IN GREEN COFFEA ARABICA AND DETERMINATION OF CHANGES CAUSED BY THE ROASTING PROCESS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, n. 2, p. 1, doi. 10.55251/jmbfs.5420
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- Article
DETERMINATION OF GEOGRAPHICAL ORIGIN OF GREEN AND ROASTED COFFEE BASED ON SELECTED CHEMICAL PARAMETERS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2021, v. 10, n. 4, p. 706, doi. 10.15414/jmbfs.2021.10.4.706-710
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- Article
ANALYSIS OF THE INCIDENCE OF FOREIGN BODIES IN EUROPEAN FOODS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, p. 370, doi. 10.15414/jmbfs.2019.9.special.370-375
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- Article
Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products.
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- Foods, 2023, v. 12, n. 14, p. 2675, doi. 10.3390/foods12142675
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- Article
Comparative Analysis of Selected Chemical Parameters of Coffea arabica , from Cascara to Silverskin.
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- Foods, 2022, v. 11, n. 8, p. 1082, doi. 10.3390/foods11081082
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- Article
Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters).
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- Foods, 2021, v. 10, n. 12, p. 2957, doi. 10.3390/foods10122957
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- Article
Detection of Changes in Total Antioxidant Capacity, the Content of Polyphenols, Caffeine, and Heavy Metals of Teas in Relation to Their Origin and Fermentation.
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- Foods, 2021, v. 10, n. 8, p. 1821, doi. 10.3390/foods10081821
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- Article