Works matching IS 12121800 AND DT 2016 AND VI 34 AND IP 4
Results: 12
Musts with an Increased Content of Lignans from Added Spruce Knot Chips.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 4, p. 318, doi. 10.17221/478/2015-CJFS
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Quality of Eggs in Different Production Systems.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 4, p. 370, doi. 10.17221/33/2016-CJFS
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- Article
Nutrient Content of Puffed Proso Millet (Panicum miliaceum L.) and Amaranth (Amaranthus cruentus L.) Grains.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 4, p. 362, doi. 10.17221/405/2015-CJFS
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Changes of Selected Antioxidant Parameters of Red Wines during Maturation.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 4, p. 356, doi. 10.17221/517/2015-CJFS
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- Article
Evaluation of Physicochemical, Microbiological and Sensory Properties of Croissants Fortified with Arthrospira platensis (Spirulina).
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- Czech Journal of Food Sciences, 2016, v. 34, n. 4, p. 350, doi. 10.17221/289/2015-CJFS
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- Article
Optimisation of Microwave-Assisted Extraction of Flavonoids and Phenolics from Celery (Apium graveolens L.) Leaves by Response Surface Methodology.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 4, p. 341, doi. 10.17221/266/2015-CJFS
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- Article
Native and Non-Native Sheep Breed Differences in Canestrato Pugliese Cheese Quality: a Resource for a Sustainable Pastoral System.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 4, p. 332, doi. 10.17221/568/2015-CJFS
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- Article
Phosvitin Phosphopeptide Preparation Using Immobilised Trypsin and Enhancing Calcium Absorption in Growing Rats.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 4, p. 325, doi. 10.17221/425/2015-CJFS
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Use of Eggshells as a Raw Material for Production of Calcium Preparations.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 4, p. 313, doi. 10.17221/59/2016-CJFS
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- Article
Proteolysis in Raw Milk in Relation to Microbiological Indicators.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 4, p. 306, doi. 10.17221/64/2016-cjfs
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- Article
Effects of a Bilberry Preparation on Selected Cell Lines of the Digestive System.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 4, p. 300, doi. 10.17221/375/2015-CJFS
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- Article
Stevioside and Rebaudioside A - Predominant Ent-Kaurene Diterpene Glycosides of Therapeutic Potential: a Review.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 4, p. 281, doi. 10.17221/335/2015-CJFS
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- Article