A Negative Correlation between Mercury Content in Muscle and Body Weight in Carp from Uncontaminated Ponds |
Lenka Sedlackova, Jiri Jarkovsky, Jiri Kalina, Gorzyslaw Poleszczuk, Zdenka Svobodova |
Vol 33, No 3 (2015), Pagination: 204-209
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Details of the Antioxidant Mechanism of Hydroxycinnamic Acids |
Ya-Jing Shang, Bao-Yong Liu, Meng-Meng Zhao |
Vol 33, No 3 (2015), Pagination: 210-216
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Abstract Views: 299 |
PDF Views: 111
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Application of Multivariate Regression Methods to Predict Sensory Quality of Red Wines |
Jose Luis Aleixandre-Tudo, Inmaculada Alvarez, Maria Jose Garcia, Victoria Lizama, Jose Luis Aleixandre |
Vol 33, No 3 (2015), Pagination: 217-227
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Elemental Composition of Red Wines in Southeast Turkey |
Dilek Degirmenci Karatas, Firat Aydin, Isil Aydin, Huseyin Karatas |
Vol 33, No 3 (2015), Pagination: 228-236
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Oxyprenylated Ferulic Acid Derivatives in Italian Citrus Liqueurs |
Serena Fiorito, Francesco Epifano, Vito Alessandro Taddeo, Salvatore Genovese |
Vol 33, No 3 (2015), Pagination: 237-241
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Abstract Views: 200 |
PDF Views: 85
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Selected Fruits and Vegetables: Comparison of Nutritional Value and Affordability |
Michaela Suchankova, Zlata Kapounova, Marcela Dofkova, Jiri Ruprich, Jitka Blahova, Iva Kourilova |
Vol 33, No 3 (2015), Pagination: 242-246
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Abstract Views: 182 |
PDF Views: 149
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Physical and Sensory Properties of Bread Enriched with Phenolic Aqueous Extracts from Vegetable Wastes |
Antonietta Baiano, Ilaria Viggiani, Carmela Terracone, Roberto Romaniello, Matteo Alessandro Del Nobile |
Vol 33, No 3 (2015), Pagination: 247-253
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Abstract Views: 206 |
PDF Views: 136
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The Effect of Thermal Processing on Sensory Properties, Texture Attributes and Pectic Changes in Broccoli |
Jerzy Borowski, Agnieszka Narwojsz, Eulalia Julitta Borowska, Katarzyna Majewska |
Vol 33, No 3 (2015), Pagination: 254-260
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Abstract Views: 215 |
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Antiradical and Reducing Potential of Commercial Beers |
Maciej Ditrych, Edyta Kordialik-bogacka, Agata Czyzowska |
Vol 33, No 3 (2015), Pagination: 261-266
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Abstract Views: 204 |
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Influence of UV and Ozonised Water Treatment on Trans-Resveratrol Content in Berry Skins and Juices of Franc and Green Veltliner Grapes |
Ales Landfeld, Jan Triska, Josef Balik, Jan Strohalm, Pavla Novotna, Nadezda Vrchotova, Jiri Totusek, Danuse Lefnerova, Pavel Hic, Eva Tomankova, Radek Halama, Milan Houska |
Vol 33, No 3 (2015), Pagination: 267-276
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Abstract Views: 216 |
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Saccharomyces cerevisiae and Kefir Production Using Waste Pomegranate Juice, Molasses, and Whey |
Chryssa Nouska, Ioanna Mantzourani, Athanasios Alexopoulos, Eugenia Bezirtzoglou, Argyro Bekatorou, Konstantoula Akrida-demertzi, Panagiotis Demertzis, Stavros Plessas |
Vol 33, No 3 (2015), Pagination: 277-282
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Abstract Views: 229 |
PDF Views: 87
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