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Refinado por: data de publicação: 2008Até2010 remover idioma: Eslovaco remover
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1
The effect of natural antioxidants on the colour of dried/cooked sausages
The effect of natural antioxidants on the colour of dried/cooked sausages
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The effect of natural antioxidants on the colour of dried/cooked sausages

Rohlik, B.A.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa ; Pipek, P.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa ; Panek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa

Czech Journal of Food Sciences, 2010-01, Vol.28 (4), p.249-257 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Relations between polyphenols content and antioxidant activity in vine grapes and leaves
Relations between polyphenols content and antioxidant activity in vine grapes and leaves
Material Type:
Artigo 		Adicionar ao Meu Espaço

Relations between polyphenols content and antioxidant activity in vine grapes and leaves

Balik, J.,Mendelova Zemedelska a Lesnicka Univ., Lednice (Czech Republic). Ustav Poskliznove Technologie Zahradnickych Produktu ; Kyselakova, M.,Mendelova Zemedelska a Lesnicka Univ., Lednice (Czech Republic). Ustav Vinohradnictvi a Vinarstvi ; Vrchotova, N.,Akademie Ved, Ceske Budejovice (Czech Republic). Ustav Systemove Biologie a Ekologie ; Triska, J.,Akademie Ved, Ceske Budejovice (Czech Republic). Ustav Systemove Biologie a Ekologie ; Kumsta, M.,Mendelova Zemedelska a Lesnicka Univ., Lednice (Czech Republic). Ustav Vinohradnictvi a Vinarstvi ; Veverka, J.,Mendelova Zemedelska a Lesnicka Univ., Lednice (Czech Republic). Ustav Vinohradnictvi a Vinarstvi ; Hic, P.,Mendelova Zemedelska a Lesnicka Univ., Lednice (Czech Republic). Ustav Poskliznove Technologie Zahradnickych Produktu ; Totusek, J.,Masarykova Univ., Brno (Czech Republic). Ustav Preventivniho Lekarstvi ; Lefnerova, D.,Masarykova Univ., Brno (Czech Republic). Ustav Preventivniho Lekarstvi

Czech Journal of Food Sciences, 2008-12, Vol.26 (Special Issue), p.S25-S32 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Strawberry jams: influence of different pectins on colour and textural properties
Strawberry jams: influence of different pectins on colour and textural properties
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Artigo 		Adicionar ao Meu Espaço

Strawberry jams: influence of different pectins on colour and textural properties

Kopjar, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Pilizota, V.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Tiban, N.N.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Subaric, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Babic, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Ackar, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Sajdl, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

Czech Journal of Food Sciences, 2009-01, Vol.27 (1), p.20-28 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Mechanism and Polyphenols Involved in the Browning Reaction of Olives
Mechanism and Polyphenols Involved in the Browning Reaction of Olives
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Mechanism and Polyphenols Involved in the Browning Reaction of Olives

García-García, P. ; Segovia-Bravo, K. ; López-López, A. ; Jaren-Galán, M. ; Garrido-Fernández, A.

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S195-S196 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Polyphenolic content and composition and antioxidative activity of different cocoa liquors
Polyphenolic content and composition and antioxidative activity of different cocoa liquors
Material Type:
Artigo 		Adicionar ao Meu Espaço

Polyphenolic content and composition and antioxidative activity of different cocoa liquors

Radojcic Redovnikovic, I.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology ; Delonga, K.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology ; Mazor, S.,Kras, Food Industry, Zagreb (Croatia) ; Dragovic-Uzelac, V.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology ; Caric, M.,Kras, Food Industry, Zagreb (Croatia) ; Vorkapic-Furac, J.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology

Czech Journal of Food Sciences, 2009-01, Vol.27 (5), p.330-337 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Evaluation of colour content in grapes originating from South Moravia
Evaluation of colour content in grapes originating from South Moravia
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Evaluation of colour content in grapes originating from South Moravia

Balik, J.,Mendelova Zemedelska a Lesnicka Univ., Lednice (Czech Republic). Ustav Poskliznove Technologie Zahradnickych Produktu ; Kumsta, M.,Mendelova Zemedelska a Lesnicka Univ., Lednice (Czech Republic). Ustav Vinohradnictvi a Vinarstvi

Czech Journal of Food Sciences, 2008-01, Vol.26 (Special Issue), p.S18-S24 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Arsenic and zinc in impoundment materials and related stream sediments from a polluted area in Eastern Slovakia: distribution, mobility, and water quality
Arsenic and zinc in impoundment materials and related stream sediments from a polluted area in Eastern Slovakia: distribution, mobility, and water quality
Material Type:
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Arsenic and zinc in impoundment materials and related stream sediments from a polluted area in Eastern Slovakia: distribution, mobility, and water quality

Jankulár, Michal ; Hiller, Edgar ; Jurkovic, Lubomír ; Veselská, Veronika ; Majzlan, Juraj

Journal of Hydrology and Hydromechanics, 2009-09, Vol.57 (3), p.200-211 [Periódico revisado por pares]

Bratislava: De Gruyter Poland

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8
Content of trans-resveratrol in leaves and berries of interspecific grapevine (Vitis sp.) varieties
Content of trans-resveratrol in leaves and berries of interspecific grapevine (Vitis sp.) varieties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Content of trans-resveratrol in leaves and berries of interspecific grapevine (Vitis sp.) varieties

Babikova, P.,Mendelova Zemedelska a Lesnicka Univ., Lednice (Czech Republic). Ustav Vinohradnictvi a Vinarstvi ; Vrchotova, N.,Akademie Ved, Ceske Budejovice (Czech Republic). Ustav Systemove Biologie a Ekologie ; Triska, J.,Akademie Ved, Ceske Budejovice (Czech Republic). Ustav Systemove Biologie a Ekologie ; Kyselakova, M.,Mendelova Zemedelska a Lesnicka Univ., Lednice (Czech Republic). Ustav Vinohradnictvi a Vinarstvi

Czech Journal of Food Sciences, 2008-01, Vol.26 (Special Issue), p.S13-S17 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils
Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils
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Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

Vidrih, Rajko ; Vidakovič, Sergeja ; Abramovič, Helena

Czech Journal of Food Sciences, 2010-01, Vol.28 (5), p.376-384 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
OUTPATIENT TREATMENT OF VENOUS THROMBOSIS
OUTPATIENT TREATMENT OF VENOUS THROMBOSIS
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OUTPATIENT TREATMENT OF VENOUS THROMBOSIS

Azarija, Jelena ; Peternel, Polona

Zdravniški vestnik (Ljubljana, Slovenia : 1992), 2009-03, Vol.78 (3) [Periódico revisado por pares]

Ljubljana: ZDRAVNISKI VESTNIK - SLOVENIAN MEDICAL JOURNAL

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