Works matching IS 13380230 AND DT 2016 AND VI 10 AND IP 1
Results: 99
TEXTURE QUALITY OF MUSKMELONS (CUCUMIS MELO L.) FROM DIFFERENT RETAILERS DURING STORAGE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 578, doi. 10.5219/668
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- Article
THE EFFECT OF POST-HARVEST TREATMENT ON THE QUALITY OF SWEET CHERRIES DURING STORAGE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 570, doi. 10.5219/667
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- Article
COMPARISON OF THE INFLUENCE OF DEFINED STORING CONDITIONS ON ASIAN AND EUROPEAN PEAR CULTIVARS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 598, doi. 10.5219/672
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- Article
BIOCHEMICAL COMPOSITION OF TANGERINE FRUITS UNDER MICROFERTILIZERS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 458, doi. 10.5219/615
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- Article
COMPARISON OF PHYTOESTROGENS DIETARY INTAKE FROM VEGETABLES AND FRUIT IN SELECTED POPULATION IN SLOVAKIA.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 680, doi. 10.5219/703
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- Article
THE POSSIBILITIES OF INCREASING LIGNAN CONTENT IN FOOD.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 649, doi. 10.5219/675
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- Article
FRUIT AND VEGETABLE INTAKE AMONG COLLEGE STUDENTS IN NITRA – COMPARATIVE STUDY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 475, doi. 10.5219/639
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- Article
POLYPHENOL CONTENT AND ANTIOXIDANT CAPACITY OF FRUIT AND VEGETABLE BEVERAGES PROCESSED BY DIFFERENT TECHNOLOGY METHODS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 512, doi. 10.5219/635
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- Article
EFFECT OF THERMAL PASTEURIZATION AND HIGH PRESSURE PROCESSING ON BIOACTIVE PROPERTIES IN STRAWBERRY JUICE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 537, doi. 10.5219/648
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- Article
THE CHANGES IN BIOCHEMICAL PARAMETERS DUE TO WINE CONSUMPTION DEPENDING ON GENDER.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 437, doi. 10.5219/634
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- Article
THE ECONOMIC IMPACT OF REDUCED VALUE ADDED TAX RATES FOR GROCERIES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 656, doi. 10.5219/679
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- Article
PERCEPTION OF WINE LABELS BY GENERATION Z: EYE-TRACKING EXPERIMENT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 524, doi. 10.5219/647
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- Article
SHELF LIFE EXTENSION AND SENSORY EVALUATION OF BIRCH TREE SAP USING CHEMICAL PRESERVATIVES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 499, doi. 10.5219/649
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- Article
RISK OF AGRICULTURAL PRODUCTION IN RUSSIAN OREL REGION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 557, doi. 10.5219/664
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- Article
NUTRITION INTERVENTIONS IN PATIENTS WITH CROHN’S DISEASE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 481, doi. 10.5219/650
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- Article
THE ESTIMATED POSSIBILITIES OF PROCESS MONITORING IN MILK PRODUCTION BY THE SIMPLE THERMODYNAMIC SENSORS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 643, doi. 10.5219/462
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- Article
PLACING OF AROMA COMPOUNDS BY FOOD SALES PROMOTION IN CHOSEN SERVICES BUSINESS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 672, doi. 10.5219/666
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- Article
SCIENTIFIC BASIS OF USE OF FRUITS CORIANDRUM SATIVUM L. IN FOOD TECHNOLOGIES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 469, doi. 10.5219/575
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- Article
CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN VARIETIES OF ONION AND GARLIC.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 444, doi. 10.5219/658
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- Article
CHANGES OF VITAMIN C CONTENT IN CELERY AND PARSLEY HERB AFTER PROCESSING.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 637, doi. 10.5219/687
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- Article
DISTRIBUTION OF INVASIVE PLANTS IN THE NITRA RIVER BASIN: THREATS AND BENEFITS FOR FOOD PRODUCTION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 605, doi. 10.5219/651
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- Article
INFLUENCE OF DIFFERENT CURING METHODS ON THE FATTY ACID COMPOSITION IN SAUSAGES PREPARED FROM RED DEER MEAT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 585, doi. 10.5219/670
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- Article
EVALUATION OF FAT GRAINS IN GOTHAJ SAUSAGE USING IMAGE ANALYSIS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 591, doi. 10.5219/613
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- Article
NUTRITIONAL VALUES OF EDIBLE COLEOPTERA (TENEBRIO MOLITOR, ZOPHOBAS MORIO AND ALPHITOBIUS DIAPERINUS) REARED IN THE CZECH REPUBLIC.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 663, doi. 10.5219/609
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- Article
A QUALITY ENHANCEMENT GREEN STRATEGY FOR BROILER MEAT BY APPLICATION OF TURMERIC (Curcuma Longa) POWDER AS LITTER AMENDMENT TO AFFEC MICROBES, AMMONIA EMISSION, PH AND MOISTURE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 452, doi. 10.5219/577
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- Article
VERIFICATION FOR THE PRESENCE OF INHIBITORY SUBSTANCES IN POULTRY MEAT AFTER THE CONSUMPTION OF THE FEED MIXTURE SUPPLEMENTED WITH FERMENTED FEED.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 612, doi. 10.5219/682
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- Article
ANTIBIOTIC RESISTANCE IN BACTERIA STAPHYLOCOCCUS SPP. ISOLATED FROM SAMPLES OF RAW SHEEP'S MILK.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 619, doi. 10.5219/680
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- Article
MICROBIOLOGICAL AND CHEMICAL QUALITY OF FRESH AND FROZEN WHOLE TROUT AND TROUT FILLETS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 431, doi. 10.5219/599
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- Article
SELECTED TECHNOLOGICAL PROPERTIES AND ANTIBIOTIC RESISTANCE OF ENTEROCOCCI ISOLATED FROM MILK.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 518, doi. 10.5219/652
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- Article
EFFECT OF HYDRATED APPLE POWDER ON DOUGH RHEOLOGY AND COOKIES QUALITY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 506, doi. 10.5219/597
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- Article
EFFECT OF WHEAT AND CORN GERMS ADDITION ON THE PHYSICAL PROPERTIES AND SENSORY QUALITYOF CRACKERS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 543, doi. 10.5219/598
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- Article
COMPARISON OF PHYSICOCHEMICAL PROPERTIES OF SELECTED LOCALLY AVAILABLE LEGUMES VARIETIES (MUNG BEAN, COWPEA AND SOYBEAN).
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 424, doi. 10.5219/631
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- Article
GENETIC VARIATION AND RELATIONSHIPS OF OLD MAIZE GENOTYPES (ZEA MAYS L.) DETECTED USING SDS-PAGE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 532, doi. 10.5219/661
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- Article
THE RELATIONSHIP OF HEAVY METALS CONTENTS IN SOILS TO THEIR CONTENT IN LEGUME SEEDS USED IN FAMOUS TRADITIONAL FOOD IN KURDISTAN REGION-IRAQ.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 550, doi. 10.5219/663
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- Article
CHEMICAL AND PHYSICAL PARAMETERS OF DRIED SALTED PORK MEAT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 418, doi. 10.5219/632
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- Article
EFFECT OF FARMING SYSTEM ON COLOUR COMPONENTS OF WHEAT NOODLES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 413, doi. 10.5219/620
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- Article
MICROBIOLOGICAL EVALUATION OF FISH.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 407, doi. 10.5219/617
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- Article
MINOR LIPOPHILIC COMPOUNDS IN EDIBLE INSECTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 400, doi. 10.5219/605
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- Article
HISTOLOGICAL ANALYSIS OF FEMORAL BONES IN RABBITS ADMINISTERED BY AMYGDALIN.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 393, doi. 10.5219/625
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- Article
SWEET POTATO (IPOMOEA BATATAS L.) GROWING IN CONDITIONS OF SOUTHERN SLOVAK REPUBLIC.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 384, doi. 10.5219/626
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- Article
PHTHALATES IN MEAT PRODUCTS IN DEPENDENCE ON THE FAT CONTENT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 378, doi. 10.5219/621
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- Article
STEREOLOGICAL ANALYSIS OF PEA PROTEIN IN MODEL SAMPLES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 372, doi. 10.5219/610
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- Article
A COMPARISON OF THE DETERMINATION OF THE RENNET COAGULATION PROPERTIES OF BOVINE MILK.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 366, doi. 10.5219/604
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- Article
INDUSTRIALLY PROCESSED OILSEED RAPE IN THE PRODUCTION OF TABLE EGGS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 359, doi. 10.5219/629
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- Article
THE ROLE OF COLOR SORTING MACHINE IN REDUCING FOOD SAFETY RISKS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 354, doi. 10.5219/511
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- Article
OXIDATIVE STABILITY OF CHICKEN'S BREAST AFTER VACUUM PACKAGING, EDTA, SAGE AND ROSEMARY ESSENTIAL OILS TREATMENT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 346, doi. 10.5219/622
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- Article
Intersection of mycotoxins from grains to finished baking.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 339, doi. 10.5219/614
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- Article
INFLUENCE OF THE XANTHAN GUM ADDITION ON THE TECHNOLOGICAL AND SENSORY QUALITY OF BAKING PRODUCTS DURING THE FREEZING STORAGE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 332, doi. 10.5219/592
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- Article
CELIAC DISEASE: THE SITUATION ON THE SLOVAK MARKET.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 323, doi. 10.5219/582
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- Article
THE COMPARISON OF BIOLOGICAL ACTIVITY OF CHOCOLATES MADE BY DIFFERENT TECHNOLOGICAL PROCEDURES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 316, doi. 10.5219/628
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- Article