Works matching IS 12121800 AND DT 2019 AND VI 37 AND IP 4
Results: 11
Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 4, p. 285, doi. 10.17221/324/2017-CJFS
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- Article
The influence of geographical origin on honey composition studied by Polish and Slovak honeys.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 4, p. 232, doi. 10.17221/40/2019-cjfs
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- Article
Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on γ-aminobutyric acid synthesis.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 4, p. 292, doi. 10.17221/480/2017-CJFS
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- Article
Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 4, p. 260, doi. 10.17221/477/2017-CJFS
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- Article
Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 4, p. 276, doi. 10.17221/239/2018-CJFS
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- Article
Efficacy of chemical agents and power ultrasound on biofilms formed by Asaia spp. - spoilage bacteria in beverage industries.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 4, p. 221, doi. 10.17221/235/2018-CJFS
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- Article
Antioxidant properties and resveratrol content of Polish Regent wines from Podkarpacie region.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 4, p. 252, doi. 10.17221/222/2018-CJFS
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- Article
The effect of drying temperature on the properties of gelatin from carps (Cyprinus carpio) skin.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 4, p. 246, doi. 10.17221/128/2018-CJFS
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- Article
Metabolomics-based authentication of wines according to grape variety.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 4, p. 239, doi. 10.17221/82/2019-CJFS
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- Article
Onion waste as a rich source of antioxidants for meat products.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 4, p. 268, doi. 10.17221/68/2018-CJFS
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- Article
Effect of oil contents on gluten network during the extrusion processing.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 4, p. 226, doi. 10.17221/31/2018-CJFS
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- Article