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Refinado por: Nome da Publicação: Czech Journal Of Food Sciences remover
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Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chia seed (Salvia hispanica L.)
Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chia seed (Salvia hispanica L.)
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Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chia seed (Salvia hispanica L.)

Rendon-Villalobos, R., Instituto Politecnico Nacional, Yautepec (Mexico). Centro de Desarrollo de Productos Bioticos ; Ortiz-Sanchez, A., Universidad Autonoma del Estado de Morelos, Cuernavaca (Mexico). Centro de Investigacion en Biodiversidad y Conservacion ; Solorza-Feria, J., Instituto Politecnico Nacional, Yautepec (Mexico). Centro de Desarrollo de Productos Bioticos ; Trujillo-Hernandez, C.A., Instituto Politecnico Nacional, Yautepec (Mexico). Centro de Desarrollo de Productos Bioticos

Czech Journal of Food Sciences, 2012-01, Vol.30 (2), p.118-125 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Evaluation of Wheat/Non-Traditional Flour Composite
Evaluation of Wheat/Non-Traditional Flour Composite
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Evaluation of Wheat/Non-Traditional Flour Composite

Hofmanova, T., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Carbohydrates and Cereals ; Hruskova, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Carbohydrates and Cereals ; Svec, I., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Carbohydrates and Cereals

Czech Journal of Food Sciences, 2014-06, Vol.32 (3), p.288-295 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Utilisation of Non-Traditional Forms of Cereals in Bakery Production
Utilisation of Non-Traditional Forms of Cereals in Bakery Production
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Utilisation of Non-Traditional Forms of Cereals in Bakery Production

Laknerova, I., Food Research Institute, Prague (Czech Republic) ; Holasova, M., Food Research Institute, Prague (Czech Republic) ; Fiedlerova, V., Food Research Institute, Prague (Czech Republic) ; Rysova, J., Food Research Institute, Prague (Czech Republic) ; Vaculova, K., Agrotest fyto, Kromeriz (Czech Republic) ; Maskova, E., Food Research Institute, Prague (Czech Republic) ; Ehrenbergerova, J., Mendel University in Brno (Czech Republic). Dept. of Crop Science, Breeding and Plant Medicine ; Winterova, R., Food Research Institute, Prague (Czech Republic) ; Ouhrabkova, J., Food Research Institute, Prague (Czech Republic) ; Dvoracek, V., Crop research Institute, Prague (Czech Republic) ; Martinek, P., Agrotest fyto, Kromeriz (Czech Republic)

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.296-301 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Formation of acrylamide during baking of shortcrust cookies derived from various flours
Formation of acrylamide during baking of shortcrust cookies derived from various flours
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Formation of acrylamide during baking of shortcrust cookies derived from various flours

Miskiewicz, K., Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food ; Nebesny, E., Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food ; Oracz, J., Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food

Czech Journal of Food Sciences, 2012-01, Vol.30 (1), p.53-56 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method
Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method
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Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method

Maskova, E.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Paulickova, I.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Rysova, J.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Gabrovska, D.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic)

Czech Journal of Food Sciences, 2011-01, Vol.29 (1), p.45-50 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Colour evaluation of different pasta samples
Colour evaluation of different pasta samples
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Colour evaluation of different pasta samples

Svec, I.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu ; Hruskova, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu ; Vitova, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu ; Sekerova, H.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu

Czech Journal of Food Sciences, 2008-01, Vol.26 (6), p.421-427 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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