Works matching IS 12121800 AND DT 2015 AND VI 33 AND IP 5
Results: 12
Phenolic Amides (Avenanthramides) in Oats - A review.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 5, p. 399, doi. 10.17221/696/2014-CJFS
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- Article
The "Breme" Red Onion: Effects of Home-storage Methods on Quercetin and Quercetin-Glycoside Contents.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 5, p. 405, doi. 10.17221/622/2014-CJFS
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- Article
Food Safety and Label Claims for Hazelnut Allergy Traces: Evaluation of Two PCR Assays.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 5, p. 410, doi. 10.17221/602/2014-CJFS
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- Article
Prooxidant Capacity of Thermoxidised Plant Oil.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 5, p. 416, doi. 10.17221/578/2014-CJFS
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- Article
Discrimination of Storage Periods for Macrocybe gigantea (Massee) Pegler & Lodge using UV Spectral Fingerprints.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 5, p. 441, doi. 10.17221/316/2014-CJFS
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- Article
Production and Characterisation of Alcohol-Insoluble Dietary Fibre as a Potential Source for Functional Carbohydrates Produced by Enzymatic Depolymerisation of Buckwheat Hulls.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 5, p. 449, doi. 10.17221/200/2015-CJFS
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- Article
Modification of Structural and Functional Properties of Sunflower 11S Globulin Hydrolysates.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 5, p. 474, doi. 10.17221/154/2015-cjfs
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- Article
Effect of Extrusion Treatment with Different Emulsifiers on the Thermal Stability and Structure of Corn Starch.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 5, p. 464, doi. 10.17221/125/2015-CJFS
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- Article
Content of Phytosterols in Raw and Roasted Buckwheat Groats and By-Products.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 5, p. 424, doi. 10.17221/121/2015-CJFS
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- Article
Application of Lactic Acid Bacteria for Production of Fermented Beverages Based on Rice Flour.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 5, p. 458, doi. 10.17221/74/2015-CJFS
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- Article
Hydraulic Characteristic of Collagen.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 5, p. 479, doi. 10.17221/62/2015-CJFS
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- Article
Increasing the Omega-3 Content of Traditional Meat Products by the Addition of an Underutilised By-Product from Fish Processing.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 5, p. 431, doi. 10.17221/35/2015-CJFS
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- Article