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DYNAMICS OF CHANGES IN THE NUTRITIONALLY SIGNIFICANT COMPONENTS OF TOMATO AFTER PROCESSING INTO TOMATO PUREE.
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- Journal of Hygienic Engineering & Design, 2023, v. 45, p. 153
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- Article
Antioxidant Effect of Natural Honeys Affected by Their Source and Origin.
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- Polish Journal of Food & Nutrition Sciences, 2015, v. 65, n. 2, p. 81, doi. 10.1515/pjfns-2015-0020
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- Article
Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 22, p. 11059, doi. 10.3390/app112211059
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- Article
The effect of buckwheat adjunct on the technological profile of unhopped wort.
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- Journal of Central European Agriculture, 2024, v. 25, n. 1, p. 128, doi. 10.5513/JCEA01/25.1.4022
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- Article
EVALUATION OF THE BASIC SACCHARIDES CONTENT IN TOMATOES.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 592, doi. 10.5219/1543
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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
Natural Honeys of Different Origin as a Source of Biologically Active Components.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2016, v. 49, n. 1, p. 231
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- Article
Effect of chokeberry (Aronia melanocarpa) extract on the sensory properties of raw cooked meat products (frankfurters).
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- Meat Technology, 2023, v. 64, n. 2, p. 382, doi. 10.18485/meattech.2023.64.2.73
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- Article
EVALUATION OF THE BASIC SACCHARIDES CONTENT IN TOMATOES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 592, doi. 10.5219/1543
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- Article
SAUVIGNON WINE QUALITY AS AFFECTED BY ITS PROCESSING AND STORAGE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 299, doi. 10.5219/885
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- Article
EFFECT OF GRAPE SEED EXTRACT ON QUALITY OF RAW-COOKED MEAT PRODUCTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2017, v. 11, n. 1, p. 517, doi. 10.5219/797
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- Article
WINTER SQUASH (CUCURBITA MOSCHATA DUCH) FRUIT AS A SOURCE OF BIOLOGICALLY ACTIVE COMPONENTS AFTER ITS THERMAL TREATMENT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2017, v. 11, n. 1, p. 489, doi. 10.5219/788
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- Article
EFFECT OF THERMAL PASTEURIZATION AND HIGH PRESSURE PROCESSING ON BIOACTIVE PROPERTIES IN STRAWBERRY JUICE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 537, doi. 10.5219/648
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- Article
QUALITY ASSESSMENT OF JUICE PREPARED FROM DIFFERENT VARIETIES OF CURRANT (Ribes L.).
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 276, doi. 10.5219/602
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- Article
EVALUATION OF PRIMARY AND SECONDARY METABOLITES IN SELECTED VARIETIES OF POTATOES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 145, doi. 10.5219/562
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- Article
EVALUATION OF CAROTENOIDS, POLYPHENOLS CONTENT AND ANTIOXIDANT ACTIVITY IN THE SEA BUCKTHORN FRUIT JUICE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 59, doi. 10.5219/551
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- Article
RELATIONS BETWEEN MUST CLARIFICATION AND ORGANOLEPTIC ATTRIBUTES OF WINE VARIETES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2014, v. 8, n. 1, p. 155, doi. 10.5219/359
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- Article
EVALUATION OF ANTHOCYANIN CHANGES IN BLUEBERRIES AND IN BLUEBERRY JAM AFTER THE PROCESSING AND STORAGE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2013, v. 7, n. 1, p. 130, doi. 10.5219/293
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- Article
EFFECT OF DRYING TEMPERATURE ON LYCOPENE CONTENT OF PROCESSED TOMATOES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2013, v. 7, n. 1, p. 141, doi. 10.5219/300
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- Article
Methylation pattern of CDH1 promoter and its association with CDH1 gene expression in cytological cervical specimens.
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- Oncology Letters, 2016, v. 12, n. 4, p. 2613, doi. 10.3892/ol.2016.5004
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- Article
INCREASING THE STABILITY OF POLYPHENOLS AND BETACYANINS IN BEETROOT CHIPS BY TREATMENT BEFORE DRYING.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 14, n. 1, p. 1, doi. 10.55251/jmbfs.10936
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- Article
EFFECT OF THE ADDITION OF SELECTED HERBS ON THE TECHNOLOGICAL AND SENSORY QUALITY OF BEER.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 13, n. 6, p. 1, doi. 10.55251/jmbfs.11012
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- Article
EFFECT OF SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES VAR. VITAMINNAJA) EXTRACT ON SPOILAGE OF PORK SAUSAGES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 13, n. 4, p. 1, doi. 10.55251/jmbfs.10420
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- Article
HYGIENIC QUALITY OF CHICKPEA SPREADS IN RELATION TO THE USED INGREDIENTS AND STORAGE CONDITIONS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 13, n. 4, p. 1, doi. 10.55251/jmbfs.10556
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- Article
EFFECT OF AMELANCHIER EXTRACT ON LIPID OXIDATION AND SENSORY FEATURES OF PORK SAUSAGES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, p. 1, doi. 10.55251/jmbfs.9433
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- Article
QUALITY ASSESSMENT OF SPRING BARLEY VARIETIES INTENDED FOR MALTING PROCESS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, p. 1, doi. 10.55251/jmbfs.9250
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- Article
COMPARISON OF THE INFLUENCE OF DIFFERENT FRUIT DRYING METHODS ON THE CONTENT OF SELECTED BIOACTIVE SUBSTANCES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, p. 1, doi. 10.55251/jmbfs.9223
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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
CAROTENOID AND ANTIOXIDANT RETENTION OF THE DEHYDRATED TOMATO PRODUCTS AFFECTED BY THEIR DIFFERENT TECHNOLOGICAL TREATMENTS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2020, v. 10, n. 3, p. 409, doi. 10.15414/jmbfs.2020.10.3.409-412
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- Article
BY-PRODUCTS OF PLANT PROCESSING AND THEIR POSSIBLE APPLICATION INTO INNOVATIVE GLUTENFREE FOODSTUFFS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, p. 434, doi. 10.15414/jmbfs.2019.9.special.434-438
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- Article
QUALITY OF RAW-COOKED MEAT PRODUCT AFTER APPLICATION GRAPE SEED EXTRACT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 8, n. 3, p. 867, doi. 10.15414/jmbfs.2018-19.8.3.867-870
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- Article
COMPARISON OF COFFEE SPECIES BY SENSORY PANEL AND ELECTRONIC NOSE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 5, n. 3, p. 234, doi. 10.15414/jmbfs.20115/16.5.3.234-237
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- Article
QUALITY ASSESSMENT OF EDIBLE TOMATO VARIETIES INTENDED FOR INDUSTRIAL PROCESSING.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 114, doi. 10.15414/jmbfs.2015.4.special3.114-117
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- Article
TIME INTENSITY (TI) MEASUREMENTS OF SWEETENERS ON GREEN TEA CARRIER.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 173, doi. 10.15414/jmbfs.2015.4.special3.173-176
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- Article
SENSORY AND TECHNOLOGICAL QUALITY OF SLOVAK VARIETIES OF EDIBLE POTATOES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 106, doi. 10.15414/jmbfs.2015.4.special3.106-108
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- Article
Antifungal Activities of Essential Oils in Vapor Phase against Botrytis cinerea and Their Potential to Control Postharvest Strawberry Gray Mold.
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- Foods, 2022, v. 11, n. 19, p. 2945, doi. 10.3390/foods11192945
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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
Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industry.
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- Czech Journal of Food Sciences, 2024, v. 42, n. 3, p. 184, doi. 10.17221/38/2024-CJFS
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- Article