| The socio-economic force field of the creation of short food supply chains in Europe |
8 |
| Utilization of olive pomace as a source of polyphenols: Optimization of microwave-assisted extraction and characterization of spray-dried extract |
7 |
| The impact of dairy starter cultures on selected qualitative properties of functional fermented beverage prepared from germinated white kidney beans |
5 |
| Nutritional value, cellulase activity and prebiotic effect of melon residues (Cucumis melo L. reticulatus group) as a fermentative substrate |
5 |
| Assessment of physico-chemical properties, fatty acid, amino acid and mineral profile of bee pollen from India with a multivariate perspective |
4 |
| Modelling and optimization of quercetin extraction and biological activity of quercetin-rich red onion skin extract from Southeastern Serbia |
4 |
| Development of beer industry and craft beer expansion |
4 |
| Antioxidant and genoprotective properties of extracts from edible flowers |
4 |
| Proteomic identification and enzymatic activity of buckwheat (Fagopyrum esculentum) honey based on different assays |
3 |
| Potential of Moringa oleifera seeds and leaves as functional food ingredients for human health promotion |
3 |
| Yeasts associated with the spontaneously fermented grape musts obtained from cool climate white grape varieties |
3 |
| Microorganisms and volatile aroma-active compounds in nite and vojky cheeses |
3 |
| Detection of meat adulteration: Use of efficient and routine-suited multiplex polymerase chain reaction-based methods for species authentication and quantification in meat products |
3 |
| Influence of sea buckthorn pomace pre-treatment and drying conditions on the drying kinetics, quantity and quality of seed oil |
2 |
| Exploring the sugar profile of unifloral bee pollen using high performance liquid chromatography |
2 |
| Solid-state fermentation with Eurotium cristatum HC-18 o improve antioxidant activity of kudzu (Pueraria lobata) root |
2 |
| Effect of sulphur fertilization on contents of phenolic and sulphuric compounds in onion (Allium cepa L.) |
2 |
| Modelling growth of Lactobacillus plantarum as a function of temperature: Effects of media |
2 |
| Antimicrobial effects of gallic acid, octyl gallate and propyl gallate on Carnobacterium divergens and Leuconostoc carnosum originating from meat |
2 |
| Nutrient capacity of amino acids from buckwheat seeds and sprouts |
2 |
| Inhibition of Staphylococcus aureus biofilm by Lactobacillus supernatant and plant extracts |
2 |
| Effects of thermal-acid treatment on degradation and amplification of wheat and maize DNA |
2 |
| Viability and biofilm formation of Arcobacter spp. at various processing temperatures |
2 |
| Properties of non-dairy gluten-free millet-based fermented beverages developed with yoghurt cultures |
2 |
| Research of volatile compounds in cheese affected by different technological parameters |
2 |
| Apple processing wastes as potential source of new edible oil |
1 |
| Characterization and selection of Saccharomyces cerevisiae strains isolated from traditional and newly-bred vine varieties of Czech Republic and Slovakia |
1 |
| Detection of genes prtP, pepN, pepX and bcaT involved in formation of aroma-active compounds in lactic acid bacteria from ewes' cheese |
1 |
| Prediction of temperature effect on growth of two raw milk cheese isolates of Escherichia coli in milk |
1 |
| Heterocyclic aromatic amines in commercial Chinese dried meat products |
1 |
| Evaluation of caffeine, vitamins and taurine in energy drinks |
1 |
| Influence of enzyme-resistant fraction of sorghum (Sorghum bicolor L.) flour on gut microflora composition, short chain fatty acid production and toxic substance metabolism |
1 |
| Antioxidant and anti-quorum sensing properties of edible mushrooms |
1 |
| Reduction of immunoreactivity of rye and wheat prolamins by lactobacilli and Flavourzyme proteolysis during sourdough fermentation - a way to obtain low-gluten bread |
1 |
| Anti-nutritional metabolites in six traditional African cereals |
1 |
| Effects of citrus essential oils incorporated in alginate coating on quality of fresh-cut Jintao kiwifruit |
1 |
| Characterization of volatile organic compounds in Slovak Tokaj wines |
1 |
| Rape honey: determination of botanical origin based on volatile compound profiles |
1 |
| Determination of rutin in fruits and vegetables in natura |
1 |
| Microorganisms and volatile aroma-active compounds in bryndza cheese produced and marketed in Slovakia |
1 |
| Chemical and sensory profiles of beers from barley varieties registered in the Czech Republic |
1 |
| International interlaboratory study on TaqMan real-time polymerase chain reaction authentication of black seabream (Spondyliosoma cantharus) |
1 |
| Evaluation of polar polyphenols with antioxidant activities in Papaver somniferum L. |
1 |
| Use of dietary supplements in differently physically active adolescents |
1 |
| Comparison of factors determining voluntarily fortified food consumption between children and adolescents in Central-Eastern Poland |
1 |
| Changes in nutritional and sensory characteristics of canned turnips: Effect of salt |
1 |
| Impact of inert gas atmosphere application on the complex profile of commercial orange juice volatiles during four-month storage |
0 |
| Enzymatic hydrolysis of amylopectins from lotus rhizome and kudzu starches |
0 |
| Reduction of immunoreactivity of wheat and rye prolamins by Flavourzyme proteolysis |
0 |
| Vending machines and university students' consumption trends |
0 |
