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• Quality of biscuits as affected by addition of fibre

  Viera Šottní­ková, Radka Langová, Luděk Hřivna, Šárka Nedomová, Miroslav Jůzl

  206-211

  2019-03-25

• Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition

  Michaela Frühbauerová, Libor Červenka, Tomáš Hájek, Richardos Nikolaos Salek, Helena Velichová, František Buňka

  230-238

  2020-04-28

• Development and quality cum nutritional assessment based on physical properties for corn extruded snacks enriched with protein and carbohydrates: A remedy to malnutrition for society

  Muzammal Shafiq, Muhammad Waseem, Yaqoob Majeed, Muhammad Arslan Khalid, Tayyaba Nadeem, Maksim Rebezov, Mars Khayrullin, Orynzhamal Sarsembenova

  633-653

  2024-06-26

• The Chemical Composition of Grape Fibre

  Jolana Karovičová, Zlatica Kohajdová, Lucia Minarovičová, Veronika Kuchtová

  53-57

  2015-05-04

• Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root

  Gulmira Kenenbay , Urishbay Chomanov , Tamara Tultabayeva, Nurzhan Tultabayev, Zhanibek Yessimbekov, Mohammad Ali Shariati

  733-749

  2022-11-03

• Functional properties of muffin as affected by substituing wheat flour with carob powder

  Libor Červenka, Michaela Fruhbauerová, Helena Velichová

  212-217

  2019-03-25

• Biofuel production by Candida tropicalis from orange peels waste using response surface methodology

  Noha Sorour, Saqer Herzallah, Nazieh Alkhalaileh, Amer Mamkagh, Ashraf El-Baz, Esra Shalaby, Hani Dmoor, Rateb Abbas

  862-885

  2023-11-02