PHENOLIC COMPOUNDS OF THREE UNCONVENTIONAL SUDANESE OILS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 1, p. 63, doi. 10.17306/J.AFS.2015.1.7
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- Article
Works matching IS 16440730 AND DT 2015 AND VI 14 AND IP 1
Results: 10
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ASSESSMENT OF MEMBRANE STABILIZING ACTIVITY FROM HONEY. AN IN-VITRO APPROACH.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 1, p. 85
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- Publication type:
- Article
3
ANTIOXIDANT ACTIVITY OF POLYPHENOLS OF ADZUKI BEAN (VIGNA ANGULARIS) GERMINATED IN ABIOTIC STRESS CONDITIONS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 1, p. 55, doi. 10.17306/J.AFS.2015.1.6
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- Article
4
INHIBITORY PROPERTIES OF LITHIUM, SODIUM AND POTASSIUM o-, m- AND p-COUMARATES AGAINST ESCHERICHIA COLI O157:H7.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 1, p. 77, doi. 10.17306/J.AFS.2015.1.9
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- Publication type:
- Article
5
THE EFFECT OF ADDITION OF SELECTED VEGETABLES ON THE MICROBIOLOGICAL, TEXTURAL AND FLAVOUR PROFILE PROPERTIES OF YOGHURTS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 1, p. 45, doi. 10.17306/J.AFS.2015.1.5
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- Article
6
STUDIES ON THE PRODUCTION OF ALKALINE α-AMYLASE FROM BACILLUS SUBTILIS CB-18.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 1, p. 72, doi. 10.17306/J.AFS.2015.1.8
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- Publication type:
- Article
7
EFFECTS OF NATURAL ANTIOXIDANTS ON COLOUR STABILITY, LIPID OXIDATION AND METMYOGLOBIN REDUCING ACTIVITY IN RAW BEEF PATTIES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 1, p. 38, doi. 10.17306/J.AFS.2015.1.4
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- Publication type:
- Article
8
MODELLING OF NECTARINE DRYING UNDER NEAR INFRARED -- VACUUM CONDITIONS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 1, p. 15, doi. 10.17306/J.AFS.2015.1.2
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- Article
9
DIRECTIONS ON THE USE OF STEVIA LEAVES (STEVIA REBAUIDANA) AS AN ADDITIVE IN FOOD PRODUCTS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 1, p. 5, doi. 10.17306/J.AFS.2015.1.1
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- Article
10
CHANGES OF ANTIOXIDANT POTENTIAL OF PASTA FORTIFIED WITH PARSLEY (PETROSELINUM CRISPUM MILL.) LEAVES IN THE LIGHT OF PROTEIN-PHENOLICS INTERACTIONS.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 1, p. 29, doi. 10.17306/J.AFS.2015.1.3
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- Article