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The role of r esistant starch in human nutrition

Acta Universitatis Sapientiae Alimentaria, 2021-12, Vol.14 (1), p.57-83

2021

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The role of selenium in nutrition and the manufacturing of selenium-enriched milk

Acta Universitatis Sapientiae Alimentaria, 2022-12, Vol.15 (1), p.84-93

2022

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Methods and procedures for the processing of feather from poultry slaughterhouses and the application of feather meal as antioxidant

Acta Universitatis Sapientiae Alimentaria, 2018-12, Vol.11 (1), p.81-96

2018

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The role of selenium in nutrition – A review

Acta Universitatis Sapientiae Alimentaria, 2018-12, Vol.11 (1), p.128-144

2018

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Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods

Acta Universitatis Sapientiae Alimentaria, 2018-12, Vol.11 (1), p.58-80

2018

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The aflatoxin content of milk and dairy products as well as breast milk and the possibilities of detoxification

Acta Universitatis Sapientiae Alimentaria, 2020-10, Vol.13 (1), p.99-117

2020

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Effect of UV light on food quality and safety

Acta Universitatis Sapientiae Alimentaria, 2019-12, Vol.12 (1), p.21-41

2019

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Support of growth and formation of d-amino acids by Bifidobacterium longum in cows’, ewes’, goats’ milk and modified whey powder products

International dairy journal, 2008-04, Vol.18 (4), p.396-402

2008

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Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials

Acta Universitatis Sapientiae Alimentaria, 2017-10, Vol.10 (1), p.36-60

2017

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Production of protected amino acids using the reaction between hydroxycarboxylic acids and amino acids as well as binding on the bentonite

Acta Universitatis Sapientiae Alimentaria, 2018-12, Vol.11 (1), p.110-127

2018

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Production of prebiotics via reactions involving lactose as well as malic acid and citric acid

Acta Universitatis Sapientiae Alimentaria, 2018-12, Vol.11 (1), p.97-109

2018

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Colostrum composition of cows after twin- and triplet-calving

Acta Universitatis Sapientiae Alimentaria, 2019-12, Vol.12 (1), p.42-53

2019

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Production of high-lysine-content biscuit and examination of the absorption of lysine in humans

Acta Universitatis Sapientiae Alimentaria, 2017-10, Vol.10 (1), p.21-35

2017

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The role of vitamins in the diet of the elderly I. Fat-soluble vitamins

Acta Universitatis Sapientiae Alimentaria, 2017-10, Vol.10 (1), p.127-145

2017

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The role of vitamins in the diet of the elderly II. Water-soluble vitamins

Acta Universitatis Sapientiae Alimentaria, 2017-10, Vol.10 (1), p.146-166

2017

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Impact of DDGS-supplemented diet with or without vitamin E and selenium supplementation on the fatty acid profile of beef

Acta Universitatis Sapientiae Alimentaria, 2016-12, Vol.9 (1), p.77-89

2016

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Examination of the selenium content of wheat grasses produced in different soil types in Csik Basin

Acta Universitatis Sapientiae Alimentaria, 2015-01, Vol.8 (1), p.30-44

2015

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Preliminary observations on the effects of milk fortification with conjugated linoleic acid in yogurt preparation

Journal of physics. Conference series, 2015-04, Vol.602 (1), p.12017

2015

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influence of manufacture on the free D-amino acid content of Cheddar cheese

Amino acids, 2007-01, Vol.32 (1), p.39-43

2007

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Production of highly nutritious functional food with the supplementation of wheat flour with lysine

Acta Universitatis Sapientiae Alimentaria, 2017-10, Vol.10 (1), p.5-20

2017

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influence of extrusion on loss and racemization of amino acids

Amino acids, 2008-02, Vol.34 (2), p.287-292

2008

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Production of selenium-enriched milk and dairy products

Acta Universitatis Sapientiae Alimentaria, 2015-01, Vol.8 (1), p.5-29

2015

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Change of amino acid profile in Charolais cows´colostrum and transient milk during the first week post partum

Czech Journal of Animal Science, 2006-09, Vol.51 (9), p.375-382

2006

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Use of amino acids and their racemisation for age determination in archaeometry

TrAC, Trends in analytical chemistry (Regular ed.), 1998-03, Vol.17 (3), p.140-148

1998

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The survival of organic matter in bone: a review

Archaeometry, 2002-08, Vol.44 (3), p.383-394

2002

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The role of r esistant starch in human nutrition

The role of selenium in nutrition and the manufacturing of selenium-enriched milk

Methods and procedures for the processing of feather from poultry slaughterhouses and the application of feather meal as antioxidant

The role of selenium in nutrition – A review

Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods

The aflatoxin content of milk and dairy products as well as breast milk and the possibilities of detoxification

Effect of UV light on food quality and safety

Support of growth and formation of d-amino acids by Bifidobacterium longum in cows’, ewes’, goats’ milk and modified whey powder products

Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials

Production of protected amino acids using the reaction between hydroxycarboxylic acids and amino acids as well as binding on the bentonite

Production of prebiotics via reactions involving lactose as well as malic acid and citric acid

Colostrum composition of cows after twin- and triplet-calving

Production of high-lysine-content biscuit and examination of the absorption of lysine in humans

The role of vitamins in the diet of the elderly I. Fat-soluble vitamins

The role of vitamins in the diet of the elderly II. Water-soluble vitamins

Impact of DDGS-supplemented diet with or without vitamin E and selenium supplementation on the fatty acid profile of beef

Examination of the selenium content of wheat grasses produced in different soil types in Csik Basin

Preliminary observations on the effects of milk fortification with conjugated linoleic acid in yogurt preparation

influence of manufacture on the free D-amino acid content of Cheddar cheese

Production of highly nutritious functional food with the supplementation of wheat flour with lysine

influence of extrusion on loss and racemization of amino acids

Production of selenium-enriched milk and dairy products

Change of amino acid profile in Charolais cows´colostrum and transient milk during the first week post partum

Use of amino acids and their racemisation for age determination in archaeometry

The survival of organic matter in bone: a review

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