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11
Protein profiles of buckwheat, rye and oat during in vitro gastro-duodenal digestion
Protein profiles of buckwheat, rye and oat during in vitro gastro-duodenal digestion
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Protein profiles of buckwheat, rye and oat during in vitro gastro-duodenal digestion

Gálová, Zdenka ; Palenčárová, Eva ; Špaleková, Andrea ; Rajnincová, Dana ; Drábeková, Janka

Journal of food and nutrition research, 2019-01, Vol.58 (3), p.266 [Periódico revisado por pares]

Bratislava: Vyskumny Ustav Potravinarsky

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12
Biological activity, antioxidant capacity and volatile profile of enriched Slovak chocolates
Biological activity, antioxidant capacity and volatile profile of enriched Slovak chocolates
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Biological activity, antioxidant capacity and volatile profile of enriched Slovak chocolates

Godočiková, Lucia ; Ivanišová, Eva ; Noguera-Artiaga, Luis ; Carbonell-Barrachina, Ángel A ; Kačániová, Miroslava

Journal of food and nutrition research, 2019-01, Vol.58 (3), p.283 [Periódico revisado por pares]

Bratislava: Vyskumny Ustav Potravinarsky

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13
Characterization and selection of Saccharomyces cerevisiae strains isolated from traditional and newly-bred vine varieties of Czech Republic and Slovakia
Characterization and selection of Saccharomyces cerevisiae strains isolated from traditional and newly-bred vine varieties of Czech Republic and Slovakia
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Characterization and selection of Saccharomyces cerevisiae strains isolated from traditional and newly-bred vine varieties of Czech Republic and Slovakia

Ďurčanská, Katarína ; Muchová, Lucia ; Drtilová, Tereza ; Olejníková, Petra ; Ženišová, Katarína ; Furdíková, Katarína

Journal of food and nutrition research, 2019-01, Vol.58 (1), p.9 [Periódico revisado por pares]

Bratislava: Vyskumny Ustav Potravinarsky

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14
Properties of non-dairy gluten-free millet-based fermented beverages developed with yoghurt cultures
Properties of non-dairy gluten-free millet-based fermented beverages developed with yoghurt cultures
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Properties of non-dairy gluten-free millet-based fermented beverages developed with yoghurt cultures

Ziarno, Małgorzata ; Zaręba, Dorota ; Henn, Elżbieta ; Margas, Ewa ; Nowak, Miłosz

Journal of food and nutrition research, 2019-01, Vol.58 (1), p.21 [Periódico revisado por pares]

Bratislava: Vyskumny Ustav Potravinarsky

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15
Characterization of volatile organic compounds in Slovak Tokaj wines
Characterization of volatile organic compounds in Slovak Tokaj wines
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Characterization of volatile organic compounds in Slovak Tokaj wines

Machyňáková, Andrea ; Khvalbota, Liudmyla ; Furdíková, Katarína ; Drtilová, Tereza ; Špánik, Ivan

Journal of food and nutrition research, 2019-01, Vol.58 (4), p.307 [Periódico revisado por pares]

Bratislava: Vyskumny Ustav Potravinarsky

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16
Modeling and optimization of quercetin extraction and biological activity of quercetin-rich red onion skin extract from Southeastern Serbia
Modeling and optimization of quercetin extraction and biological activity of quercetin-rich red onion skin extract from Southeastern Serbia
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Modeling and optimization of quercetin extraction and biological activity of quercetin-rich red onion skin extract from Southeastern Serbia

Savic-Gajic, Ivana M ; Savic, Ivan M ; Nikolic, Vesna D

Journal of food and nutrition research, 2018-01, Vol.57 (1), p.15 [Periódico revisado por pares]

Bratislava: Vyskumny Ustav Potravinarsky

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17
Rape honey: determination of botanical origin based on volatile compound profiles
Rape honey: determination of botanical origin based on volatile compound profiles
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Rape honey: determination of botanical origin based on volatile compound profiles

Kružík, Vojtěch ; Grégrová, Adéla ; Ziková, Aneta ; Čížková, Helena

Journal of food and nutrition research, 2019-01, Vol.58 (4), p.339 [Periódico revisado por pares]

Bratislava: Vyskumny Ustav Potravinarsky

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18
Changes in amino acid composition during fermentation and its effects on the inhibitory activity of angiotensin-I-converting enzyme of jack bean tempe following in vitro gastrointestinal digestion
Changes in amino acid composition during fermentation and its effects on the inhibitory activity of angiotensin-I-converting enzyme of jack bean tempe following in vitro gastrointestinal digestion
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Changes in amino acid composition during fermentation and its effects on the inhibitory activity of angiotensin-I-converting enzyme of jack bean tempe following in vitro gastrointestinal digestion

Puspitojati, Endah ; Cahyanto, Muhammad Nur ; Marsono, Yustinus ; Indrati, Retno

Journal of food and nutrition research, 2019-01, Vol.58 (4), p.319 [Periódico revisado por pares]

Bratislava: Vyskumny Ustav Potravinarsky

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19
A new method for determination of campesterol, stigmasterol and β-sitosterol in edible oils by supercritical fluid chromatography
A new method for determination of campesterol, stigmasterol and β-sitosterol in edible oils by supercritical fluid chromatography
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A new method for determination of campesterol, stigmasterol and β-sitosterol in edible oils by supercritical fluid chromatography

Qi, Ningli ; Liu, Yijun ; Liao, Liangkun ; Gong, Xiao ; Yang, Chunliang

Journal of food and nutrition research, 2019-01, Vol.58 (4), p.363 [Periódico revisado por pares]

Bratislava: Vyskumny Ustav Potravinarsky

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20
Inhibition of Staphylococcus aureus biofilm by Lactobacillus supernatant and plant extracts
Inhibition of Staphylococcus aureus biofilm by Lactobacillus supernatant and plant extracts
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Inhibition of Staphylococcus aureus biofilm by Lactobacillus supernatant and plant extracts

Čuvalová, Anna ; Kmeť, Vladimír

Journal of food and nutrition research, 2018-01, Vol.57 (1), p.70 [Periódico revisado por pares]

Bratislava: Vyskumny Ustav Potravinarsky

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