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Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
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Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC

Tomaszewska-Gras, J., University of Life Sciences, Poznan (Poland). Dept. of Food Quality Management ; Konieczny, P., University of Life Sciences, Poznan (Poland). Dept. of Food Quality Management

Czech Journal of Food Sciences, 2012-01, Vol.30 (4), p.302-308 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Impact of heating temperatures on the properties of instant cassava flour
Impact of heating temperatures on the properties of instant cassava flour
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Impact of heating temperatures on the properties of instant cassava flour

Sarifudin, Achmat ; Sholichah, Enny ; Setiaboma, Woro ; Afifah, Nok ; Desnilasari, Dewi ; Amri, Khairul ; Tongta, Sunanta

Czech Journal of Food Sciences, 2021-01, Vol.39 (5), p.360-367 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties
Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties
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Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties

Arslaner, Ayla ; Salik, Mehmet Ali ; Özdemir, Salih ; Akköse, Ahmet

Czech Journal of Food Sciences, 2019-01, Vol.37 (6), p.446-455 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Effect of enzymatic modification on frozen chicken surimi
Effect of enzymatic modification on frozen chicken surimi
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Effect of enzymatic modification on frozen chicken surimi

Stangierski, Jerzy ; Rezler, Ryszard ; Baranowska, Hanna Maria ; Poliszko, Stefan

Czech Journal of Food Sciences, 2013-01, Vol.31 (3), p.203-210 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour
Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour
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Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour

Cuicui, Li ; Qiyu, Lu

Czech Journal of Food Sciences, 2020-01, Vol.38 (5), p.265-272 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Sorption and thermal properties of rice, potato starch, and oat flakes
Sorption and thermal properties of rice, potato starch, and oat flakes
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Sorption and thermal properties of rice, potato starch, and oat flakes

Landfeld, A.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Houska, M.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Hoke, K.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic)

Czech Journal of Food Sciences, 2008-01, Vol.26 (6), p.413-420 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Phospholipid bilayers in model membranes and drug delivery systems: from physics to pharmacy
Phospholipid bilayers in model membranes and drug delivery systems: from physics to pharmacy
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Phospholipid bilayers in model membranes and drug delivery systems: from physics to pharmacy

Uhríková, D.

Acta Facultatis Pharmaceuticae Universitatis Comenianae, 2021-01, Vol.68 (1), p.66-71 [Periódico revisado por pares]

Bratislava: De Gruyter Poland

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8
Effect of moisture content on thermodynamic characteristics of grape: mathematical and artificial neural network modelling
Effect of moisture content on thermodynamic characteristics of grape: mathematical and artificial neural network modelling
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Effect of moisture content on thermodynamic characteristics of grape: mathematical and artificial neural network modelling

Chayjan, Reza Amiri ; Esna-Ashari, Mahmood

Czech Journal of Food Sciences, 2011-01, Vol.29 (3), p.250-259 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells
Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells
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Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

SOLEIMANIFARD, Sediqeh ; HAMDAMI, Naser

Czech Journal of Food Sciences, 2018-01, Vol.36 (3), p.268-275 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate
Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate
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Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate

Pan, Mingzhe ; Meng, Xianjun ; Jiang, Lianzhou ; Yu, Dianyu ; Liu, Tianyi

Czech Journal of Food Sciences, 2017-01, Vol.35 (1), p.57-66 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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