Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition.
- Published in:
- Czech Journal of Food Sciences, 2022, v. 40, n. 5, p. 359, doi. 10.17221/30/2022-CJFS
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- Publication type:
- Article
Works matching IS 12121800 AND DT 2022 AND VI 40 AND IP 5
Results: 9
1
2
The influence of the addition of instant rice mash on the textural properties of rice bread.
- Published in:
- Czech Journal of Food Sciences, 2022, v. 40, n. 5, p. 352, doi. 10.17221/11/2022-CJFS
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- Publication type:
- Article
3
Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens.
- Published in:
- Czech Journal of Food Sciences, 2022, v. 40, n. 5, p. 383, doi. 10.17221/156/2021-CJFS
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- Publication type:
- Article
4
Detection of soy in food from the Czech market using ELISA and PCR methods.
- Published in:
- Czech Journal of Food Sciences, 2022, v. 40, n. 5, p. 375, doi. 10.17221/100/2021-CJFS
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- Publication type:
- Article
5
Quality attributes of cookies enriched with functional protein isolate from red kidney beans.
- Published in:
- Czech Journal of Food Sciences, 2022, v. 40, n. 5, p. 367, doi. 10.17221/243/2021-CJFS
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- Publication type:
- Article
6
First sensory analysis of soybean drinks made from commercial grain grown in Mexico.
- Published in:
- Czech Journal of Food Sciences, 2022, v. 40, n. 5, p. 400, doi. 10.17221/153/2021-CJFS
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- Publication type:
- Article
7
Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products.
- Published in:
- Czech Journal of Food Sciences, 2022, v. 40, n. 5, p. 392, doi. 10.17221/132/2022-CJFS
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- Publication type:
- Article
8
Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies.
- Published in:
- Czech Journal of Food Sciences, 2022, v. 40, n. 5, p. 345, doi. 10.17221/23/2022-CJFS
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- Publication type:
- Article
9
Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review.
- Published in:
- Czech Journal of Food Sciences, 2022, v. 40, n. 5, p. 331, doi. 10.17221/267/2021-CJFS
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- Publication type:
- Article