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The Dependence of Peleg's Coefficients on Selected Conditions of a Relaxation Test in Model Samples of Edam Cheese.
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- Journal of Texture Studies, 2013, v. 44, n. 3, p. 187, doi. 10.1111/jtxs.12010
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- Article
Effects of NaCl, lactose and availability of oxygen on tyramine production by the Enterococcus durans CCDM 53.
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- European Food Research & Technology, 2012, v. 234, n. 6, p. 973, doi. 10.1007/s00217-012-1714-y
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- Article
THE EFFECT OF DIFFERENT HEAT STERILIZATION REGIMES ON THE QUALITY OF CANNED PROCESSED CHEESE.
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- Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 1860, doi. 10.1111/j.1745-4530.2009.00376.x
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- Article
The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 10, p. 2063, doi. 10.1111/j.1365-2621.2012.03070.x
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- Article
The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 1, p. 101, doi. 10.1111/j.1365-2621.2010.02460.x
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- Article
EFFECTS OF THE LACTATION PERIOD, BREED AND FEED ON AMINO ACIDS PROFILE OF MARE'S MILK.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 562, doi. 10.5219/1344
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- Article
THERMO-DEGRADATIVE CHANGES OF RAPESEED AND SUNFLOWER OILS DURING DEEP-FRYING FRENCH FRIES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 138, doi. 10.5219/1080
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- Article
TIN COMPOUNDS IN FOOD - THEIR DISTRIBUTION AND DETERMINATION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 369, doi. 10.5219/1041
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- Article
INFLUENCE OF COMPOSITION OF FEED AND LACTATION PERIOD ON MINERAL COMPOSITION OF MARE’S.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 216, doi. 10.5219/894
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- Article
CONTENT OF ENDOGENOUS SULFUR DIOXIDE IN WINES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 241, doi. 10.5219/854
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- Article
EVALUATION OF SELECTED PHYSICOCHEMICAL PARAMETERS OF EXTRA VIRGIN OLIVE OIL COMMERCIALIZED IN THE CZECH MARKET AND STORED DURING A PERIOD OF 5 MONTHS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2017, v. 11, n. 1, p. 664, doi. 10.5219/823
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- Article
EFFECT OF THERMAL TREATMENT ON RUTIN CONTENT IN SELECTED BUCKWHEAT PRODUCTS USING CALCIUM AS AN INTERNAL TRACER.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2017, v. 11, n. 1, p. 679, doi. 10.5219/853
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- Article
LUTEIN IN FOOD SUPPLEMENTS AVAILABLE ON THE MARKETS OF THE VISZEGRAD COUNTRIES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2014, v. 8, n. 1, p. 261, doi. 10.5219/387
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- Article
CONTENT OF 4(5)-METHYLIMIDAZOLE, CAFFEINE AND CHLOROGENIC ACID IN COMMERCIAL COFFEE BRANDS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 31, doi. 10.5219/422
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- Article
LIQUID CHROMATOGRAPHIC DETERMINATION OF POLYPHENENOLS IN CZECH BEERS DURING BREWING PROCES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 24, doi. 10.5219/421
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- Article
CHEMICAL COMPOSITION OF BUCKWHEAT PLANT PARTS AND SELECTED BUCKWHEAT PRODUCTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2014, v. 8, n. 1, p. 247, doi. 10.5219/385
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- Article
THE EFFECT OF INDIVIDUAL PHOSPHATE EMULSIFYING SALTS AND THEIR SELECTED BINARY MIXTURES ON HARDNESS OF PROCESSED CHEESE SPREADS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2013, v. 7, n. 1, p. 191, doi. 10.5219/312
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- Article
CONTENT OF AMINO ACIDS AND MINERALS IN SELECTED SORTS OF LEGUMES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2013, v. 7, n. 1, p. 136, doi. 10.5219/299
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- Article
REDUCE THE SULPHUR DIOXIDE CONTENT OF WINE BY BIOLOGICAL PROCESS IN RELATION TO THE CONTENT OF POLYPHENOLIC SUBSTANCES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 11, n. 5, p. 1, doi. 10.55251/jmbfs.5975
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- Article
RELATIONSHIP BETWEEN CLIMATE CHANGE AND WINE QUALITY IN THE SLOVACKO SUBREGION AS A SUPPORT TO MANAGERIAL AND MARKETING DECISION MAKING.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2021, v. 10, n. 6, p. 1, doi. 10.15414/jmbfs.4682
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- Article
INFLUENCE OF STARTER CULTURE TO SENSORY QUALITY OF EDAM CHEESE DURING RIPENING.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, p. 422, doi. 10.15414/jmbfs.2019.9.special.422-426
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- Article
CHANGES IN PHENOLIC CONTENT IN GROUND RED PEPPER (CAPSICUM ANNUUM L.) DURING STORAGE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, n. 2, p. 345, doi. 10.15414/jmbfs.2019.9.2.345-348
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- Article
STORAGE OF EXTRA VIRGIN OLIVE OIL AND ITS IMPACT ON FATTY ACID LEVELS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 8, n. 5, p. 1228, doi. 10.15414/jmbfs.2019.8.5.1228-1230
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- Article
Lutein Content in Marigold Flower (Tagetes erecta L.) Concentrates used for Production of Food Supplements.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 6, p. 521, doi. 10.17221/104/2014-cjfs
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- Article