Works matching IS 13389971 AND DT 2021 AND VI 15
Results: 115
THE STUDY OF THE VARIABILITY OF MORPHOBIOLOGICAL INDICATORS OF DIFFERENT SIZE AND WEIGHT GROUPS OF HYBRID SILVER CARP (HYPOPHTHALMICHTHYS SPP.) AS A PROMISING DIRECTION OF DEVELOPMENT OF THE FISH PROCESSING INDUSTRY.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 181, doi. 10.5219/1537
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- Article
THE MICROPERFORATED PACKAGING DESIGN AND EVALUATION OF SHELF LIFE OF FRESH-SLICED MUSHROOMS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 83, doi. 10.5219/1530
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SOCIAL DEMOGRAPHIC FACTORS INFLUENCING CONSUMER'S PREFERENCES ON RICE ATTRIBUTES IN INDONESIA: A MULTINOMIAL LOGISTIC APPROACH.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 235, doi. 10.5219/1526
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THE IMPACT OF CONSUMER PERSONALITY ON PURCHASING BEHAVIOR IN THE DAIRY MARKET IN TERMS OF PSYCHOLOGICAL FACTORS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 226, doi. 10.5219/1556
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- Article
THE EFFECT OF TREATMENT CONDITIONS ON COLOR CHARACTERISTICS AND MEASURE OF CHOLESTEROL REMOVAL FROM MILK BY ΒETA-CYCLODEXTRIN APPLICATION.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 192, doi. 10.5219/1557
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NUMERICAL METHODS AND IMAGE PROCESSING TECHNIQUES FOR MELISSOPALYNOLOGICAL HONEY ANALYSIS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 58, doi. 10.5219/1517
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THE STUDY ON THE PROCESS OF DEHYDRATING LEGUMES DURING HIGH-TEMPERATURE MICRONIZATION WITH INFRARED RAYS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 162, doi. 10.5219/1511
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- Article
THE INFLUENCE OF YEAST EXTRACT AND JASMONIC ACID ON PHENOLIC ACIDS CONTENT OF IN VITRO HAIRY ROOT CULTURES OF ORTHOSIPHON ARISTATUS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 1, doi. 10.5219/1508
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MICROBIOLOGICAL, CHEMICAL AND ORGANOLEPTIC EVALUATION OF FRESH FISH AND ITS PRODUCTS IRRADIATED BY GAMMA RAYS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 95, doi. 10.5219/1505
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- Article
COMPARATIVE CHARACTERISTICS OF EGGS OF CHICKENS OF DOMESTIC AND FOREIGN SELECTION IN THEIR DIVERSE AGE.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 245, doi. 10.5219/1501
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- Article
THE NUTRITIONAL CHARACTERISTICS AND ACCEPTABILITY OF BAOBAB (ADANSONIA DIGITATA L) PULP AS NUTRIENT CONCENTRATE SUBSTITUTE IN CUSTARD POWDER.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 121, doi. 10.5219/1500
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- Article
EVALUATION OF VAPOR-PHASE ANTIFUNGAL ACTIVITIES OF SELECTED PLANT ESSENTIAL OILS AGAINST FUNGAL STRAINS GROWING ON BREAD FOOD MODEL.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 210, doi. 10.5219/1483
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THE INFLUENCE OF CAVITATION EFFECTS ON THE PURIFICATION PROCESSES OF BEET SUGAR PRODUCTION JUICES.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 18, doi. 10.5219/1494
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- Article
THE INFLUENCE OF THE DENITRIFYING STRAIN OF STAPHYLOCOCCUS CARNOSUS NO. 5304 ON THE CONTENT OF NITRATES IN THE TECHNOLOGY OF YOGURT PRODUCTION.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 66, doi. 10.5219/1492
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IMPROVEMENT OF THE SUNFLOWER OIL STABILITY BY BLENDING WITH MORINGA OR SESAME OILS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 111, doi. 10.5219/1491
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СONSUMER PREFERENCES ON THE MARKET OF PLANT-BASED MILK ANALOGUES.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 131, doi. 10.5219/1485
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- Article
THE POTENTIAL OF RED DRAGON FRUIT PEEL YOGURT TO IMPROVE PLATELET LEVELS IN HEPARIN-INDUCED THROMBOCYTOPENIA IN WISTAR RATS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 218, doi. 10.5219/1497
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- Article
THE QUALITY CHARACTERISTICS OF SAUSAGE PREPARED FROM DIFFERENT RATIOS OF FISH AND DUCK MEAT.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 26, doi. 10.5219/1482
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- Article
AMINO ACIDS IN ENTERAL FORMULA BASED ON LOCAL FERMENTED FOOD FOR CHILDREN WITH PROTEIN ENERGY MALNUTRITION.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 254, doi. 10.5219/1480
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CHARACTERIZATION OF LACTOBACILLUS SPECIES PROPOSED AS PROBIOTICS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 143, doi. 10.5219/1479
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- Article
THE SUSTAINABILITY OF RICE FARMING PRACTICES IN TIDAL SWAMPLANDS OF SOUTH SUMATRA INDONESIA.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 9, doi. 10.5219/1473
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A PILOT PLANT SCALE OF YELLOW KONJAC (AMORPHOPHALLUS MUELLERI BLUME) FLOUR PRODUCTION BY A CENTRIFUGAL MILL USING RESPONSE SURFACE METHODOLOGY.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 199, doi. 10.5219/1455
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- Article
THE MINERAL COMPOSITION OF CHERRY (PRUNUS CERASUS MILL.) FRUITS DEPENDING ON THE SCION-STOCK COMBINATION.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 74, doi. 10.5219/1454
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THE POSSIBILITY OF IMPROVING MEAT QUALITY BY USING PEAS AND FABA BEANS IN FEED FOR BROILER CHICKENS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 40, doi. 10.5219/1451
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COMPARATIVE STUDY OF WEANING PIGS' MUSCLE PROTEINS USING TWO-DIMENSIONAL ELECTROPHORESIS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 52, doi. 10.5219/1449
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THE EFFECT OF KEFIR-SPIRULINA ON GLYCEMIC STATUS AND ANTIOXIDANT ACTIVITY IN HYPERGLYCEMIA RATS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 101, doi. 10.5219/1445
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THE CONTRIBUTION OF PROTEINS, FATS, CARBOHYDRATES, AND ALCOHOL TO THE TOTAL ENERGY VALUE OF THE DIET: A CROSS-SECTIONAL STUDY.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 33, doi. 10.5219/1435
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THE STUDY OF RAPESEEDS ASH COMPOSITION IN THE CONDITIONS OF THE AGROECOLOGICAL EXPERIMENT.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 156, doi. 10.5219/1356
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SURVEY OF SOMATIC CELL COUNTS AND MILK COMPOSITION IN BULK MILK OF EWES IN DAIRY PRACTICE.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 151, doi. 10.5219/1325
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- Article
THE EFFECT OF TEMPEH FLOUR FROM TREE BEAN (PARKIA TIMORIANA (DC) MERR.) SEEDS ON LIPID PROFILE IN PROTEIN-ENERGY MALNUTRITION RATS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 173, doi. 10.5219/1525
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THE EFFECT OF SOIL BIOSTIMULANT AGRIFUL ON THE SELECTED QUANTITATIVE AND QUALITATIVE PARAMETERS OF CARROT (DAUCUS CAROTA SUBSP. SATIVUS (HOFFM.) ARCANG.).
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 1120, doi. 10.5219/1696
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- Article
THE CITRUS RETICULATA ESSENTIAL OIL: EVALUATION OF ANTIFUNGAL ACTIVITY AGAINST PENICILLIUM SPECIES RELATED TO BAKERY PRODUCTS SPOILAGE.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 1112, doi. 10.5219/1695
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THE CONTENT OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF GARLIC (ALLIUM SATIVUM L.).
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 1104, doi. 10.5219/1694
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ANTIBIOFILM AND ANTIOXIDANT ACTIVITY OF ROSMARINUS OFFICINALIS ESSENTIAL OIL.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 1093, doi. 10.5219/1693
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THE CHEMICAL COMPOSITION OF TWO KINDS OF GRAPE JUICE WITH MEDICINAL PLANT ADDITION.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 1082, doi. 10.5219/1692
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- Article
THE EFFECT OF ESSENTIAL OILS ON CHOLESTEROL CONTENT IN CHICKEN MEAT.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 1069, doi. 10.5219/1691
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- Article
THE EFFECT OF OREGANO ESSENTIAL OIL ON CHICKEN MEAT LIPID OXIDATION AND PEROXIDATION.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 1056, doi. 10.5219/1690
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DEVELOPMENT OF THE FOOD ACT OF THE SLOVAK REPUBLIC FROM 1995 TO 2021.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 982, doi. 10.5219/1689
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INNOVATIVE APPROACHES TO THE DEVELOPMENT OF A NEW SOUR MILK PRODUCT.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 970, doi. 10.5219/1688
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- Article
THE SYSTEM OF MONITORING OF INHIBITORY DRUG RESIDUES IN RAW COWS' MILK IN SLOVAKIA.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 858, doi. 10.5219/1687
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COMPETITIVENESS OF AGRI-FOOD FOREIGN TRADE IN CONDITIONS OF THE SLOVAK REPUBLIC.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 694, doi. 10.5219/1686
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ASSESSMENT OF THE EFFECT OF BIOACTIVE NUTRIENTS AND PROBIOTIC MICROORGANISMS ON THE PARAMETERS OF LIPID METABOLISM IN THE BODY.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 749, doi. 10.5219/1685
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- Article
THE IMPROVEMENT OF INSULIN RESISTANCE AND THE ANTIOXIDANT CAPACITY IN TYPE 2 DIABETES MELLITUS RATS WITH WHITELEG SHRIMP SHELL POWDER (LITOPENAEUS VANNAMEI).
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 703, doi. 10.5219/1684
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THE COMPARISON OF BIOCHEMICAL COMPOSITION OF ACTINIDIA KOLOMIKTA AND ACTINIDIA POLYGAMA FRUITS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 723, doi. 10.5219/1682
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CHANGES IN ORGANOLEPTIC, MICROBIOLOGICAL AND BIOCHEMICAL PROPERTIES OF KEFIR WITH IODINE ADDITION DURING THE STORAGE.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 732, doi. 10.5219/1679
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DEVELOPMENT OF NUTRITIONAL MEALS AND GRUELS FROM BLENDS OF PRO-VITAMIN A CASSAVA GRITS AND AFRICAN YAM.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 776, doi. 10.5219/1677
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Adoption of sustainable agriculture practices by citrus farmers and its determinants in the jordan valley: the case of northern ghor.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 768, doi. 10.5219/1676
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THE EFFECT OF EXTRACTION TIME ON THE PHYSICOCHEMICAL CHARACTERISTICS OF NANOCALCIUM POWDER FROM CHICKEN AND DUCK EGGSHELLS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 712, doi. 10.5219/1675
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THE CONTENT OF SILVER, ALUMINUM, AND ZINC IN WILD EDIBLE MUSHROOM MACROLEPIOTA PROCERA.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 758, doi. 10.5219/1673
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- Article
THE ORGANOLEPTIC QUALITY OF LIQUID FOOD FORMULA MADE FROM SNAIL (PILA AMPULLACEA), TEMPEH, AND MORINGA LEAVES.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 961, doi. 10.5219/1672
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