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Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates

Czech Journal of Food Sciences, 2020-01, Vol.38 (5), p.287-292

Arfaoui, Leila

2020

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Nutrient capacity of amino acids from buckwheat seeds and sprouts

Journal of food and nutrition research, 2018-01, Vol.57 (1), p.38

2018

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Medicinal plants of the family Lamiaceae as functional foods - a review

Czech Journal of Food Sciences, 2016-01, Vol.34 (5), p.377-390

2016

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β-glucans and their significance for the preparation of functional foods - a review

Czech Journal of Food Sciences, 2011-02, Vol.29 (1), p.1-14

2011

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Spent brewer's yeast extracts as a new component of functional food

Czech Journal of Food Sciences, 2016-01, Vol.34 (6), p.554-563

2016

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White lupin (Lupinus albus L.) - nutritional and health values in human nutrition - a review

Czech Journal of Food Sciences, 2017-01, Vol.35 (2), p.95-105

Prusinski, Janusz

2017

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Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage

Czech Journal of Food Sciences, 2021-01, Vol.39 (6), p.479-486

2021

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Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice

Czech Journal of Food Sciences, 2019-01, Vol.37 (1), p.75-80

2019

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Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes

Czech Journal of Food Sciences, 2015-01, Vol.33 (3), p.247-253

2015

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Applications of mesoporous silica materials in food - a review

Czech Journal of Food Sciences, 2013-01, Vol.31 (2), p.99-107

2013

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Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products

Czech Journal of Food Sciences, 2015-01, Vol.33 (6), p.487-499

2015

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Antioxidant properties and production of monacolin k, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus

Czech Journal of Food Sciences, 2017-01, Vol.35 (1), p.32-39

2017

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Antioxidant and antihypertensive protein hydrolysates in fish products - a review

Czech Journal of Food Sciences, 2018-01, Vol.36 (3), p.195-207

2018

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A summary of feed additives, intestinal health and intestinal alkaline phosphatase in piglet nutrition

Czech Journal of Animal Science, 2020-01, Vol.65 (8), p.281-294

2020

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Fruit juices with probiotics - new type of functional foods

Czech Journal of Food Sciences, 2018-01, Vol.36 (4), p.284-288

2018

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Honey: Determination of volatile compounds, antioxidant and antibacterial activities

Czech Journal of Food Sciences, 2021-01, Vol.39 (3), p.208-216

2021

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Extraction optimisation and lipid-lowering activity of Auricularia heimuer polysaccharides

Czech Journal of Food Sciences, 2021-01, Vol.39 (6), p.452-459

2021

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Methylglyoxal in Manuka Honey - Correlation with Antibacterial Properties

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S163-S165

2009

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Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal protein

Czech Journal of Food Sciences, 2019-01, Vol.37 (3), p.180-185

2019

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Utilization of olive pomace as a source of polyphenols: Optimization of microwave-assisted extraction and characterization of spray-dried extract

Journal of food and nutrition research, 2019-01, Vol.58 (1), p.51

2019

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Phenolic content of honey reduces in vitro starch digestibility

Czech Journal of Food Sciences, 2016-01, Vol.34 (3), p.217-223

2016

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Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetables

Czech Journal of Food Sciences, 2017-01, Vol.35 (3), p.251-258

2017

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Extraction, fractionation, and chemical characterisation of fucoidans from the brown seaweed Sargassum pallidum

Czech Journal of Food Sciences, 2016-01, Vol.34 (5), p.406-413

2016

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Finger millet bioactive compounds, bioaccessibility, and potential health effects - a review

Czech Journal of Food Sciences, 2017-01, Vol.35 (1), p.7-17

2017

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

Czech Journal of Food Sciences, 2008-01, Vol.26 (3), p.153-162

2008

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Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates

Nutrient capacity of amino acids from buckwheat seeds and sprouts

Medicinal plants of the family Lamiaceae as functional foods - a review

β-glucans and their significance for the preparation of functional foods - a review

Spent brewer's yeast extracts as a new component of functional food

White lupin (Lupinus albus L.) - nutritional and health values in human nutrition - a review

Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage

Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice

Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes

Applications of mesoporous silica materials in food - a review

Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products

Antioxidant properties and production of monacolin k, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus

Antioxidant and antihypertensive protein hydrolysates in fish products - a review

A summary of feed additives, intestinal health and intestinal alkaline phosphatase in piglet nutrition

Fruit juices with probiotics - new type of functional foods

Honey: Determination of volatile compounds, antioxidant and antibacterial activities

Extraction optimisation and lipid-lowering activity of Auricularia heimuer polysaccharides

Methylglyoxal in Manuka Honey - Correlation with Antibacterial Properties

Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal protein

Utilization of olive pomace as a source of polyphenols: Optimization of microwave-assisted extraction and characterization of spray-dried extract

Phenolic content of honey reduces in vitro starch digestibility

Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetables

Extraction, fractionation, and chemical characterisation of fucoidans from the brown seaweed Sargassum pallidum

Finger millet bioactive compounds, bioaccessibility, and potential health effects - a review

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

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