Distinction of apple cultivars according to their mal D 1 allergen coding genes using PCR technique [0.03%]
Szabó, E.E.; Takács, K.
Szabó
Determination of the
trans
fatty acid content of Serbian shortenings by gas chromatography-mass spectrometry [0.03%]
Kravić, S.; Marjanović, N.; Suturović et al.
Kravić et al.
Mézes, M.
Mézes
Effects of temperature, length of storage, and technological processes on the formation of
N
-nitrosamines in liver pâté [0.03%]
Jurak, G.; Bošnir, J.; Puntarić et al.
Jurak et al.
Anthocyanin content and antioxidant activity of reduced-calorie blueberry jams fortified with green tea or pine bark extracts [0.03%]
Piližota, V.; Kopjar, M.; Županić et al.
Piližota et al.
Lapa-Guimarães, J.; Felício, P.E.; Contreras Guzmán et al.
Lapa-Guimarães et al.
The effect of sustainability on the information search behaviour of Hungarian consumers through the practice of food purchasing [0.03%]
Lehota, J.; Horváth, Á.; Rácz et al.
Lehota et al.
Use of enzymes in brown bread production and their influence on the shelf life of the sliced and wrapped products: A collaborative transcultural sensory evaluation [0.03%]
Fiszman, S.M.; Varela, P.; Salvador et al.
Fiszman et al.
Bošnir, J.; Puntarić, D.; Novosel et al.
Bošnir et al.
Kundu, P.; Laskar, S.
Kundu