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Refinado por: data de publicação: 2007Até2010 remover idioma: Eslovaco remover
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1
The relationship between seed coat color and seed quality in watermelon Crimson sweet
The relationship between seed coat color and seed quality in watermelon Crimson sweet
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The relationship between seed coat color and seed quality in watermelon Crimson sweet

Mavi, K.,Mustafa Kemal Univ., Antakya (Turkey). Dept. of Horticulture

Horticultural science (Praha), 2010-01, Vol.37 (2), p.62-69 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
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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3
The effects of butylated hydroxyanisole, ascorbic acid, and alpha-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage
The effects of butylated hydroxyanisole, ascorbic acid, and alpha-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage
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The effects of butylated hydroxyanisole, ascorbic acid, and alpha-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Ozer, O.,Selcuk Univ., Konya (Turkey). Meram Faculty of Medicine ; Saricoban, C.,Selcuk Univ., Konya (Turkey). Food Engineering Dept

Czech Journal of Food Sciences, 2010-01, Vol.28 (2), p.150-160 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Colour evaluation of different pasta samples
Colour evaluation of different pasta samples
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Colour evaluation of different pasta samples

Svec, I.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu ; Hruskova, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu ; Vitova, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu ; Sekerova, H.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu

Czech Journal of Food Sciences, 2008-01, Vol.26 (6), p.421-427 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures
Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures
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Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures

Cao, R.,Ocean University of China, Qingdao (China). Coll. of Food Science and Engineering ; Xue, C.H.,Ocean University of China, Qingdao (China). Coll. of Food Science and Engineering ; Liu, Q.,Chinese Academy of Fishery Sciences, Qingdao (China). Yellow Sea Fisheries Research Inst ; Xue, Y.,Ocean University of China, Qingdao (China). Coll. of Food Science and Engineering

Czech Journal of Food Sciences, 2009-01, Vol.27 (2), p.102-108 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Influence of drying procedure on colour and rehydration characteristic of wild asparagus
Influence of drying procedure on colour and rehydration characteristic of wild asparagus
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Influence of drying procedure on colour and rehydration characteristic of wild asparagus

Jokic, S.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Mujic, I.,Colegium Fluminense Polytechnic of Rijeka (Croatia) ; Martinov, M.,University of Novi Sad (Serbia) Faculty of Technical Sciences ; Velic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Bilic, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Lukinac, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

Czech Journal of Food Sciences, 2009-01, Vol.27 (3), p.171-177 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices
Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices
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Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Oszmianski, J.,Wroclaw Univ. of Environmental and Life Sciences (Poland). Dept. of Fruit, Vegetable and Cereal Technology ; Wojdylo, A.,Wroclaw Univ. of Environmental and Life Sciences (Poland). Dept. of Fruit, Vegetable and Cereal Technology

Czech Journal of Food Sciences, 2009-01, Vol.27 (5), p.338-351 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples
Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples
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Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples

Jokic, S.,J.J. Strossmayer Univ., Osijek (Croatia). Dept. of Process Engineering ; Velic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Dept. of Process Engineering ; Bilic, M.,J.J. Strossmayer Univ., Osijek (Croatia). Dept. of Process Engineering ; Lukinac, J.,J.J. Strossmayer Univ., Osijek (Croatia). Dept. of Process Engineering ; Planinic, M.,J.J. Strossmayer Univ., Osijek (Croatia). Dept. of Process Engineering ; Bucic-Kojic, A.,J.J. Strossmayer Univ., Osijek (Croatia). Dept. of Process Engineering

Czech Journal of Food Sciences, 2009-01, Vol.27 (2), p.88-94 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Colour stability of the flowers of some rose varieties measured in CIEDE2000
Colour stability of the flowers of some rose varieties measured in CIEDE2000
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Colour stability of the flowers of some rose varieties measured in CIEDE2000

Boronkay, G. ; Jámbor-Benczúr, E. ; Máthé, Á.

Horticultural science (Praha), 2009-01, Vol.36 (2), p.61-68 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Food protein: Food colour interactions and its application in rapid protein assay
Food protein: Food colour interactions and its application in rapid protein assay
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Food protein: Food colour interactions and its application in rapid protein assay

Saeed, S.M.G.,University of Karachi (Pakistan). Dept. of Food Science and Technology ; Abdullah, S.U.,University of Karachi (Pakistan). Div. of Food Research ; Sayeed, S.A.,University of Karachi (Pakistan). Dept. of Food Science and Technology ; Ali, R.,University of Karachi (Pakistan). Div. of Food Research

Czech Journal of Food Sciences, 2010-01, Vol.28 (6), p.506-513 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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