Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes

Hornickova, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Kubec, R.,Jihoceska Univ., Ceske Budejovice (Czech Republic). Katedra Aplikovane Chemie ; Cejpek, K.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Velisek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Ovesna, J.,Vyzkumny Ustav Rostlinne Vyroby, Prague (Czech Republic) ; Stavelikova, H.,Vyzkumny Ustav Rostlinne Vyroby, Prague (Czech Republic)

Prague: Czech Academy of Agricultural Sciences (CAAS)

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Carotenoids and lycopene content in fresh and dried tomato fruits and tomato juice

Mendelova, A., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Plant Processing and Storage ; Fikselova, M., Slovak University of Agriculture in Nitra (Slovak Republic). Dept. of Food Hygiene and Safety ; Mendel, L., Plant Production Research Center, Piestany (Slovak Republic)

Mendel University Press

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Quality assessment of fruit juices by NIR spectroscopy

Snurkovic, P., Mendel University in Brno (Czech Republic). Dept. of Post-Harvest Technology of Horticultural Products

Mendel University Press

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Changes in quality of fresh cheese using dressing with and withouth probiotic culture during storage

Flimelova, E., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Evaluation and Processing of Animal Products ; Knazovicka, V., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Evaluation and Processing of Animal Products ; Canigova, M., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Evaluation and Processing of Animal Products ; Benczova, E., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Evaluation and Processing of Animal Products

Mendel University Press

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Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)

Omar, S.S., Al-Balqa Applied Univ., Salt (Jordan). Dept. of Nutrition and Food Processing ; Abdullah, Z.A., University of Jordan, Amman (Jordan). Dept. of Nutrition and Food Technology ; Humeid, M.A., University of Jordan, Amman (Jordan). Dept. of Nutrition and Food Technology ; Yamani, M.I., University of Jordan, Amman (Jordan). Dept. of Nutrition and Food Technology

Prague: Czech Academy of Agricultural Sciences (CAAS)

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Quality parameters of noodles made with various supplements

Ugarcic-Hardi, Z.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Jukic, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Koceva Komlenic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Sabo, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Hardi, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

Prague: Czech Academy of Agricultural Sciences (CAAS)

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Total phenolic content and antioxidant capacity detarmination of basil, dill and marjoram in dependence on processing

Vábková, J., Mendel Univ., Brno (Czech Republic). Faculty of Horticulture, Department of Vegetable Sciences and Floriculture ; Neugebauerová, J

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The impact of supply chain governance structures on the inter-firm relationship performance in agribusiness

Gyau, A.,Georg-August Univ., Goettingen (Germany). Dept. of Agricultural Economics and Rural Development ; Spiller, A.,Georg-August Univ., Goettingen (Germany). Dept. of Agricultural Economics and Rural Development

Prague: Czech Academy of Agricultural Sciences (CAAS)

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Nutritional and technological reasons for evaluating the antioxidant capacity of vegetable products

Bacchiocca, M ; Biagiotti, E ; Ninfali, P

Pinerolo: Chiriotti

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The effect of kappa-casein genotype on the quality of milk and fresh cheese

Legarova, V.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Kvality Zemedelskych Produktu ; Kourimska, L.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Kvality Zemedelskych Produktu

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