Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie

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FOOD SCIENCE CENTRAL

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The most popular articles - last 30 day

1Łukasz Sęczyk, Michał Świeca, Urszula Gawlik-Dziki
Changes of antioxidant potential of pasta fortified with parsley (Petroselinum Crispum mill.) leaves in the light of protein-phenolics interactions
2Zbigniew J. Dolatowski, Joanna Stadnik, Dariusz Stasiak
Applications of ultrasound in food technology
3Małgorzata Kobus-Moryson, Anna Gramza-Michałowska
Directions on the use of stevia leaves (Stevia Rebauidana) as an additive in food products
4Semih Ötles, Selin Ozgoz
Health effects of dietary fiber
5Julita Reguła, Marek Siwulski
Dried shiitake (Lentinulla edodes) and oyster (Pleurotus ostreatus) mushrooms as a good source of nutrient
6Fang Liu, Qian Xu, Ruitong Dai, Yuanying Ni
Eff ects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties
7Andrzej Tyburcy, Patrycja Wasiak, Aneta Cegiełka
Application of composite protective coatings on the surface of sausages with different water content
8Urszula Złotek, Urszula Szymanowska, Barbara Baraniak, Monika Karaś
Antioxidant activity of polyphenols of adzuki bean (Vigna angularis) germinated in abiotic stress conditions
9Ogbonnaya Nwokoro, Odiase Anthonia
Studies on the production of alkaline α-amylase from Bacillus subtilis CB-18
10Behnam Alaei, Reza Amiri Chayjan
Modelling of nectarine drying under near infrared – Vacuum conditions

All 30 days - 15414 articles

The most popular abstracts - last 30 day

Ogółem:

1Małgorzata Ziarno, Dorota Zaręba
Viability of microflora pf market fermented milk products in simulated conditions of gastric and duodenum
2Małgorzata Kobus-Moryson, Anna Gramza-Michałowska
Directions on the use of stevia leaves (Stevia Rebauidana) as an additive in food products
3Bartłomiej Dziuba, Marta Dziuba
Milk proteins-derived bioactive peptides in dairy products: molecular, biological and methodological aspects
4Dorota Martysiak-Żurowska, Weronika Wenta
A comparison of abts and dpph methods for assessing the total antioxidant capacity of human milk
5Waldemar Gustaw, Monika Kordowska-Wiater, Justyna Kozioł
The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production
6Zofia Zaborowska, Krzysztof Przygoński, Agnieszka Bilska
Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil
7Zdzisław Domiszewski, Grzegorz Bienkiewicz, Dominika Plust
Effects of different heat treatments on lipid quality of striped catfish (Pangasius hypophthalmus)
8Mona A.M. Abd El-Gawad, Nawal S. Ahmed, M.M. El-Abd, S. Abd El-Rafee
Eff ect of homogenization on the properties and microstructure of Mozzarella cheese from buff alo milk
9Eliza Gaweł
Chemical composition of lucerne leaf extract (EFL) and its applications as a phytobiotic in human nutrition
10Zuzanna Goluch-Koniuszy, Joanna Sadowska, Aldona Wierzbicka
An assessment of the influence of B group vitamins on the C-reactive protein concentration and chosen indicators of protein metabolism in male rats

All 30 days - 21295 abstracts