Found: 2

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  • Tocochromanol Content in Commercially Prepared Fried Foods.

    Published in:
    Czech Journal of Food Sciences, 2018, v. 36, n. 5, p. 392, doi. 10.17221/143/2018-CJFS
    By:
    • SABOLOVÁ, MONIKA;
    • CZORNYJ, ŠTĚPÁN;
    • FIŠNAR, JAKUB;
    • DOLEŽAL, MAREK;
    • SOSNOVÁ, DOMINIKA;
    • MATĚJKOVÁ, KATEŘINA;
    • RÉBLOVÁ, ZUZANA
    Publication type:
    Article

  • Loss of Vitamin E While Baking and Heating French Fries.

    Published in:
    Applied Sciences (2076-3417), 2023, v. 13, n. 21, p. 11965, doi. 10.3390/app132111965
    By:
    • Ilko, Vojtech;
    • Sosnová, Dominika;
    • Hrůšová, Petra;
    • Fišnar, Jakub;
    • Czornyj, Štěpán;
    • Doležal, Marek;
    • Nakonechna, Kristina;
    • Réblová, Zuzana
    Publication type:
    Article