Antioxidant activity and phenolic acid content of selected vegetable broths

Adsorption of apple polyphenols onto β-glucan

Identification of volatile flavour components of Tuber melanosporum using simultaneous distillation-extraction

Geographical origin of honey from eight sub-regions of Bosnia and Herzegovina

Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Properties of fish and beef restructured by MTG derived from Streptomyces mobaraensis grown in media based on enzymatic hydrolysates of sorghum

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Contribution of linoleic acid to the formation of advanced glycation end products in model systems during heat treatment

Components responsible for antimicrobial activity of propolis from continental and Mediterranean regions in Croatian

Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages

Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel

Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market

Antidiabetic Compounds in Stem Juice from Banana

Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA

Rheological Characteristics of Composite Flour with Linseed Fibre – Relationship to Bread Quality

Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour

Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

Comparative quality assessment of different drying procedures for plum fruits (Prunus domestica L.)

Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel

Influence of modified atmosphere packaging on freshness parameters of organic chicken meat – short communication

The effect of dietary Se supplementation on the Se status and physico-chemical properties of eggs – a review

Curcumin and its allied analogues: epigenetic and health perspectives – a review

Growth inhibition of foodborne pathogens in camel milk: Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. and E. coli O157:H7

Some physiochemical properties of Acacia honey from different altitudes of the Asir Region in Southern Saudi Arabia

Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysis

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Phytochemical changes in heated Rosa species fruits and seeds

Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers

Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages

Honey Sold Directly by Producers in the Silesian Region of Poland as a Source of Clostridium botulinum
Types A, B, E, and F

The ¹⁸O/¹⁶O ratio of retail Moravian wines from the Czech Republic in comparison with European wines

Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings

Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour

Validation of a UHPLC-ESI-MS/MS method for anthocyanidin quantification in potato tubers

Lipolysis and oxidation of lipids during egg storage at different temperatures

Improved chromatic and sensory characteristics of Plavac Mali wines – efficiency of maceration enzymes

Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment

Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetables

Separation of immunoglobulins from colostrum using methods based on salting-out techniques

Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methods

White lupin (Lupinus albus L.) – nutritional and health values in human nutrition – a review

Prevalence and characteristics of Salmonella in retail poultry and pork meat in the Czech Republic during 2013–2014

Purification and characterisation of a fungicidal peptide from Bacillus amyloliquefaciens NCPSJ7

Application of InDel markers based on the chloroplast genome sequences for authentication and traceability of tartary and common buckwheat

Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine

Influence of germination temperatures on the chemical composition of wheat (Triticum aestivum L.) seeds

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Detection of PCR inhibition in food and feed with a synthetic plasmid

The demand for beer in Czech Republic: inderstanding longrun on- and off-trade price elasticities

Sparkling wine production by immobilised yeast fermentation

Optimisation of high hydrostatic pressure assisted extraction of anthocyanins from rabbiteye blueberry pomace

Flaxseed varieties: composition and influence on the growth of probiotic microorganisms in milk