skip to main content
Idioma:
Resultados 1 2 3 4 next page
Refinado por: idioma: Tcheco remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Amino Acid Composition of Enzymatically Hydrolysed Potato Protein Preparations
Amino Acid Composition of Enzymatically Hydrolysed Potato Protein Preparations
Material Type:
Artigo 		Adicionar ao Meu Espaço

Amino Acid Composition of Enzymatically Hydrolysed Potato Protein Preparations

Peksa, A., Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland. Dept. of Food Storage and Technology ; Miedzianka, J., Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland. Dept. of Food Storage and Technology

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.265-272 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
2
Physicochemical properties of soy protein isolates-acacia gum conjugates
Physicochemical properties of soy protein isolates-acacia gum conjugates
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physicochemical properties of soy protein isolates-acacia gum conjugates

Mu, L.,South China Univ. of Technology, Guangzhou (China). Coll. of Light Industry and Food Sciences ; Zhao, H.,South China Univ. of Technology, Guangzhou (China). Coll. of Light Industry and Food Sciences ; Zhao, M.,South China Univ. of Technology, Guangzhou (China). Coll. of Light Industry and Food Sciences ; Cui, C.,South China Univ. of Technology, Guangzhou (China). Coll. of Light Industry and Food Sciences ; Liu, L.,South China Univ. of Technology, Guangzhou (China). Coll. of Light Industry and Food Sciences

Czech Journal of Food Sciences, 2011-01, Vol.29 (2), p.129-136 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
3
Cow's milk proteins immunoreactivity and allergenicity in processed food
Cow's milk proteins immunoreactivity and allergenicity in processed food
Material Type:
Artigo 		Adicionar ao Meu Espaço

Cow's milk proteins immunoreactivity and allergenicity in processed food

Wroblewska, B., Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research ; Kaliszewska, A., Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research

Czech Journal of Food Sciences, 2012-01, Vol.30 (3), p.211-219 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
4
Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties
Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties

Wang, X.B., Northeast Agricultural Univ., Harbin (China). Coll. of Food Science ; Chi, Y.J., Northeast Agricultural Univ., Harbin (China). Coll. of Food Science

Czech Journal of Food Sciences, 2012-01, Vol.30 (2), p.99-107 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
5
Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review
Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review
Material Type:
Artigo 		Adicionar ao Meu Espaço

Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review

Christa, K.,Polish Academy of Sciences, Olsztyn (Poland). Dept. of Functional Properties of Food ; Soral-Smietana, M.,Polish Academy of Sciences, Olsztyn (Poland). Dept. of Functional Properties of Food

Czech Journal of Food Sciences, 2008-01, Vol.26 (3), p.153-162 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
6
Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging

Xiong, G.Y., Anhui Academy of Agricultural Sciences, Hefei (China). Animal Husbandry and Veterinary Inst ; Zhang, L.L., Anhui Academy of Agricultural Sciences, Hefei (China). Animal Husbandry and Veterinary Inst ; Zhang, W., Anhui Academy of Agricultural Sciences, Hefei (China). Animal Husbandry and Veterinary Inst ; Wu, J., Anhui Academy of Agricultural Sciences, Hefei (China). Animal Husbandry and Veterinary Inst

Czech Journal of Food Sciences, 2012-01, Vol.30 (3), p.195-205 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
7
The Phenomenon of Czech Beer: a review
The Phenomenon of Czech Beer: a review
Material Type:
Artigo 		Adicionar ao Meu Espaço

The Phenomenon of Czech Beer: a review

Olsovska, J., Research Institute of Brewing and Malting, Prague (Czech Republic) ; Cejka, P., Research Institute of Brewing and Malting, Prague (Czech Republic) ; Sigler, K., Institute of Microbiology of the ASCR, Prague (Czech Republic) ; Honigova, V., Research Institute of Brewing and Malting, Prague (Czech Republic)

Czech Journal of Food Sciences, 2014-01, Vol.32 (4), p.309-319 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
8
Determination of soya protein in model meat products using image analysis
Determination of soya protein in model meat products using image analysis
Material Type:
Artigo 		Adicionar ao Meu Espaço

Determination of soya protein in model meat products using image analysis

Randulova, Z.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Fakulta Veterinarni Hygieny a Ekologie ; Tremlova, B.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Fakulta Veterinarni Hygieny a Ekologie ; Rezacova-Lukaskova, Z.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Fakulta Veterinarni Hygieny a Ekologie ; Pospiech, M.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Fakulta Veterinarni Hygieny a Ekologie ; Straka, I.,Brno (Czech Republic)

Czech Journal of Food Sciences, 2011-01, Vol.29 (4), p.318-321 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
9
Influence of alcalase and transglutaminase on immunoreactivity of cow milk whey proteins
Influence of alcalase and transglutaminase on immunoreactivity of cow milk whey proteins
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of alcalase and transglutaminase on immunoreactivity of cow milk whey proteins

Wroblewska, B.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research ; Jedrychowski, L.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research ; Hajos, G.,Central Food Research Inst., Budapest (Hungary) ; Szabo, E.,Central Food Research Inst., Budapest (Hungary)

Czech Journal of Food Sciences, 2008-01, Vol.26 (1), p.15-23 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
10
Influence of salts on selective coagulation of whey proteins and their application in the isolation of beta-lactoglobulin
Influence of salts on selective coagulation of whey proteins and their application in the isolation of beta-lactoglobulin
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of salts on selective coagulation of whey proteins and their application in the isolation of beta-lactoglobulin

Hanusova, J., Institute of Chemical Technology, Prague(Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Mihulova, M., Institute of Chemical Technology, Prague(Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Diblikova, L., Institute of Chemical Technology, Prague(Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Curda, L., MemBrain, Straz pod Ralskem (Czech Republic)

Czech Journal of Food Sciences, 2014-01, Vol.32 (1), p.77-81 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
Resultados 1 2 3 4 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.