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EDIBLE WILD PLANTS GROWING IN ADJACENT SPONTANEOUS VEGETATION OF ENERGY PLANTATIONS IN SOUTHWEST SLOVAKIA.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 1, doi. 10.5219/1220
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THE EFFECT OF PROCESSED TEMPEH GEMBUS TO HIGH SENSITIVITY C-REACTIVE PROTEIN (hsCRP) AND HIGH-DENSITY LIPOPROTEIN (HDL) LEVELS IN WOMEN WITH OBESITY.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 8, doi. 10.5219/1236
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INTERACTION OF POLYPHENOLS EXTRACT FROM POLYGONUM MULTIFLORUM THUNB. ROOTS WITH GELATIN AND TOXICITY OF EXTRACT IN MICE.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 17, doi. 10.5219/1222
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SLOVAK CONSUMERS' PERCEPTION OF BAKERY PRODUCTS AND THEIR OFFER IN RETAILS.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 24, doi. 10.5219/1240
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DIETARY FIBRE CONTENT IN ETHNIC AND UNCONVENTIONAL VEGETABLES AND FRUITS GROWING IN BANGLADESH.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 33, doi. 10.5219/1202
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FEEDING AND WEANING PRACTICES AMONG MOTHERS OF UNDER-FIVE CHILDREN IN SELECTED PRIMARY HEALTH CARE CENTRES IN ADO-EKITI, EKITI, NIGERIA.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 42, doi. 10.5219/1211
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AUTHENTICATION OF WISTAR RAT FATS WITH GAS CHROMATOGRAPHY MASS SPECTOMETRY COMBINED BY CHEMOMETRICS.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 52, doi. 10.5219/1229
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OPTIMIZATION OF BREWING TIME AND TEMPERATURE FOR CAFFEINE AND TANNIN LEVELS IN DAMPIT COFFEE LEAF TEA OF ROBUSTA (COFFEA CANEPHORA) AND LIBERICA (COFFEA LIBERICA).
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 58, doi. 10.5219/1212
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THE CHARACTERISTIC OF SHEEP CHEESE "BRYNDZA" FROM DIFFERENT REGIONS OF SLOVAKIA BASED ON MICROBIOLOGICAL QUALITY.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 69, doi. 10.5219/1239
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INFLUENCE OF REDUCTION ON ADHESIVE PROPERTIES.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 76, doi. 10.5219/1195
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- Article
COMPARATIVE ASSESSMENT OF STORAGE STABILITY OF GINGER-GARLIC AND CHEMICAL PRESERVATION ON FRUIT JUICE BLENDS.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 88, doi. 10.5219/1262
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- Article
INVESTIGATION OF ZERANOL IN BEEF OF UKRAINIAN PRODUCTION AND ITS REDUCTION WITH VARIOUS TECHNOLOGICAL PROCESSING.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 95, doi. 10.5219/1224
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- Article
TECHNICAL EFFICIENCY AND FACTORS AFFECTING RICE PRODUCTION IN TIDAL LOWLANDS OF SOUTH SUMATRA PROVINCE INDONESIA.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 101, doi. 10.5219/1287
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- Article
NUTRITIONAL AND BIOLOGICAL VALUE OF PORK OBTAINED FROM ANIMALS FED WITH LYSINE AND METHIONINE.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 112, doi. 10.5219/1192
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THE COMPARISON OF HPLC AND SPECTROPHOTOMETRIC METHOD FOR CHOLESTEROL DETERMINATION.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 118, doi. 10.5219/1302
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- Article
PARAMETERS OF ANTIOXIDANT ACTIVITY OF GALEGA OFFICINALIS L. AND GALEGA ORIENTALIS LAM. (FABACEAE LINDL.) PLANT RAW MATERIAL.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 125, doi. 10.5219/1271
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COMPARISON OF THE PHYSICO-CHEMICAL MEAT QUALITY OF THE BREEDS MANGALITSA AND LARGE WHITE WITH REGARD TO THE SLAUGHTER WEIGHT.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 135, doi. 10.5219/1334
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RESEARCH ON MILK HOMOGENIZATION IN THE STREAM HOMOGENIZER WITH SEPARATE CREAM FEEDING.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 142, doi. 10.5219/1289
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COMPARISON OF HEAT-STABLE PEPTIDES USING A MULTIPLE-REACTION MONITORING METHOD TO IDENTIFY BEEF MUSCLE TISSUE.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 149, doi. 10.5219/1317
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RESEARCH OF QUALITY INDICATORS IN PROTEIN-BLUEBERRY CONCENTRATES.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 156, doi. 10.5219/1255
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MASTITIS PATHOGENS AND SOMATIC CELL COUNT IN EWES MILK.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 164, doi. 10.5219/1338
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EFFECT OF THERMAL STABILIZATION ON PHYSICO-CHEMICAL PARAMETERS AND FUNCTIONAL PROPERTIES OF WHEAT BRAN.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 170, doi. 10.5219/1321
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NEW TRENDS AND INNOVATIVE APPROACHES IN PERSONNEL MANAGEMENT OF FOOD BUSINESSES IN SLOVAKIA.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 178, doi. 10.5219/1233
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SUBSTANTIATION OF BASIC STAGES OF GLUTEN-FREE STEAMED BREAD PRODUCTION AND ITS INFLUENCE ON QUALITY OF FINISHED PRODUCT.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 189, doi. 10.5219/1200
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- Article
EXTRACTIVE STRIPPING VOLTAMMETRY AT A GLASSY CARBON PASTE ELECTRODE FOR ANALYSIS OF COW'S MILK AND CREAM.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 202, doi. 10.5219/1299
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EVALUATION OF THE FOLIAR NUTRITION INFLUENCE ON SELECTED QUANTITATIVE AND QUALITATIVE PAPRAMETERS OF SUGAR MAYZE (ZEA MAYS SK SACCHARATA).
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 208, doi. 10.5219/1194
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MINERAL COMPOSITION OF ALLIUM CEPA L. LEAVES OF SOUTHERN SUBSPECIES.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 216, doi. 10.5219/1243
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MILK YIELD AND SOMATIC CELLS IN DAIRY EWES WITH RESPECT TO THEIR MUTUAL RELATIONS.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 224, doi. 10.5219/1309
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ANTIOXIDANT PROPERTIES OF PROCESSED CHEESE SPREAD AFTER FREEZE-DRIED AND OVEN-DRIED GRAPE SKIN POWDER ADDITION.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 230, doi. 10.5219/1310
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MODELLING OF THE PROCESS OF VYBROMECHANICAL ACTIVATION OF PLANT RAW MATERIAL HYDROLYSIS FOR PECTIN EXTRACTION.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 239, doi. 10.5219/1305
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EFFECT OF PROCESS PARAMETERS ON THE FUNCTIONAL AND PHYSICOCHEMICAL PROPERTIES OF EXTRUDATES ENRICHED WITH STARCH-BASED NUT FLOUR.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 247, doi. 10.5219/1296
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<sup>137</sup>Cs ACTIVITY CONCENTRATION IN MUSHROOMS FROM THE BOBRŮVKA RIVER VALLEY.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 254, doi. 10.5219/1245
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- Article
EFFECTS OF THE ADMINISTRATION OF BREWED ROBUSTA COFFEE LEAVES ON TOTAL ANTIOXIDANT STATUS IN RATS WITH HIGH-FAT, HIGHFRUCTOSE DIET-INDUCED METABOLIC SYNDROME.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 258, doi. 10.5219/1350
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PERSONALIZED NUTRITION AND "DIGITAL TWINS" OF FOOD.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 264, doi. 10.5219/1312
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- Article
EFFECTS OF TRADITIONAL FISH PROCESSING METHODS ON THE PROXIMATE COMPOSITION AND PH OF FISH BLACK POMFRET (PARASTROMATEUS NIGER).
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 271, doi. 10.5219/1294
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EFFECT OF FUZZY-CONTROLLED SLOW FREEZING ON PUMPKIN (CUCURBITA MOSCHATA DUCH) CELL DISINTEGRATION AND PHENOLICS.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 277, doi. 10.5219/1303
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EVALUATION OF THE PHYSIOLOGICAL STATE OF FEIJOA (FEIJOA SELLOWIANA BERG) IN SUBTROPICAL RUSSIA.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 286, doi. 10.5219/1290
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- Article
THE EFFECT OF INFRARED DRYING TO THE MICROSTRUCTURAL STRUCTURE AND TEXTURE OF WHOLE DUKU INTACT SKIN BY MEANS OF SCANNING ELECTRON MICROSCOPY (SEM) TECHNIQUE.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 292, doi. 10.5219/1234
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- Article
EFFECT OF COMMERCIAL YOGURT STARTER CULTURES ON FERMENTATION PROCESS, TEXTURE AND SENSORIC PARAMETERS OF WHITE YOGURT.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 300, doi. 10.5219/1377
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BIOCHEMICAL COMPOSITION OF THE HOPS AND QUALITY OF THE FINISHED BEER.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 307, doi. 10.5219/1311
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THE INFLUENCE OF LIFESTYLE ON CONSUMER BEHAVIOR AND DECISION MAKING IN RESEARCH AIMED AT PROTEIN BARS.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 318, doi. 10.5219/1231
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- Article
ISOLATION AND IDENTIFICATION OF ACTIVE COUMPOUND FROM BENGLE RHIZOME (ZINGIBER CASSUMUNAR ROXB) AS A STIMULANT IN PHAGOCYTOSIS BY MACROPHAGES.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 328, doi. 10.5219/1238
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AN ANALYSIS OF THE USE OF MARKETING 4.0 PRINCIPLES FOR MANAGING CUSTOMERS RELATIONSHIPS IN MICROBREWERIES IN THE CAPITAL CITY OF PRAGUE.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 336, doi. 10.5219/1261
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CONSUMPTION OF FOOD IN THE EU BY THE DEGREE OF URBANIZATION: DATA VISUALIZATION AND CLUSTER ANALYSIS OF THE EU SAMPLE.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 343, doi. 10.5219/1282
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SHELF LIFE OF TEMPEH PROCESSED WITH SUB-SUPERCRITICAL CARBON DIOXIDES.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 351, doi. 10.5219/1247
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- Article
IMPACT OF HUMIC ACID AS AN ORGANIC ADDITIVE ON THE MILK PARAMETERS AND OCCURRENCE OF MASTITIS IN DAIRY COWS.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 358, doi. 10.5219/1340
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POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN PSEUDOCEREALS AND THEIR PRODUCTS.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 365, doi. 10.5219/1341
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INFLUENCE OF PACKAGING ATTRIBUTES ON PERCEPTION OF JUICE: EYE-TRACKING STUDY.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 371, doi. 10.5219/1267
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- Article
ANTIOXIDANT ACTIVITIES OF SNAKEHEAD (CHANNA STRIATA) FISH SKIN: PEPTIDES HYDROLYSIS USING PROTEASE TP2 ISOLATE FROM SWAMP PLANT SILAGE.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 379, doi. 10.5219/1264
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- Article
EFFECT OF INOCULATION ON THE CONTENT OF BIOGENIC ELEMENTS IN THE WHITE LUPINE AND GRASS PEA.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 385, doi. 10.5219/1327
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