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Grape Pomace Valorization: A Systematic Review and Meta-Analysis

Foods, 2020-11, Vol.9 (11), p.1627

2020

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Edible Films from Carrageenan/Orange Essential Oil/Trehalose-Structure, Optical Properties, and Antimicrobial Activity

Polymers, 2021-01, Vol.13 (3), p.332

2021

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Active Edible Films Fortified with Natural Extracts: Case Study with Fresh-Cut Apple Pieces

Membranes (Basel), 2021-09, Vol.11 (9), p.684

2021

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Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Foods, 2020-03, Vol.9 (3), p.357

2020

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Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions

European food research & technology, 2022-11, Vol.248 (11), p.2695-2705

2022

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Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films

Polymers, 2021-10, Vol.13 (19), p.3388

2021

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Effect of Trehalose/OEO/Tween 80/Tween 20 Addition on Physical Stability of Edible Packaging during Storage in Different Humidity Conditions

Foods, 2023-07, Vol.12 (15), p.2903

2023

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Plastic Cutlery Alternative: Case Study with Biodegradable Spoons

Foods, 2021-07, Vol.10 (7), p.1612

2021

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Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties

Foods, 2024-06, Vol.13 (12), p.1833

2024

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Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration

Ciência e tecnologia de alimentos, 2021-06, Vol.41 (suppl 1), p.81-90

2021

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Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace

Polymers, 2021-08, Vol.13 (15), p.2578

2021

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Pork protein addition effect on structural and qualitative parameters of frankfurter‐type sausage

Journal of the science of food and agriculture, 2019-03, Vol.99 (4), p.1888-1897

2019

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Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages

Foods, 2024-05, Vol.13 (11), p.1641

2024

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Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey

Foods, 2022-10, Vol.11 (20), p.3154

2022

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Detection of Carrageenan in Cheese Using Lectin Histochemistry

Applied sciences, 2021-08, Vol.11 (15), p.6903

2021

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Influence of feed on anti-inflammatory and antioxidant effects of Zophobas morio

Journal of Asia-Pacific entomology, 2022-12, Vol.25 (4), p.102010, Article 102010

2022

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Vegetarian “Sausages” with the Addition of Grape Flour

Applied sciences, 2022-02, Vol.12 (4), p.2189

2022

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Fortified Cold-Pressed Oils: The Effect on Sensory Quality and Functional Properties

Separations, 2021-05, Vol.8 (5), p.55

2021

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An Innovative Detection of Mechanically Separated Meat in Meat Products

Food analytical methods, 2019-03, Vol.12 (3), p.652-657

2019

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Detection of Carrageenan in Meat Products Using Lectin Histochemistry

Foods, 2021-04, Vol.10 (4), p.764

2021

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EVALUATION OF GLUTEN-FREE BARS MADE WITH HOUSE CRICKET (ACHETA DOMESTICUS) POWDER

Journal of microbiology, biotechnology and food sciences, 2023-08, p.e9873

2023

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Monitoring the stability of fortified cold-pressed sunflower oil under different storage conditions

Potravinarstvo, 2020-10, Vol.14, p.887-892

2020

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Edible/Biodegradable Packaging with the Addition of Spent Coffee Grounds Oil

Foods, 2023-07, Vol.12 (13), p.2626

2023

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Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

Fermentation (Basel), 2023-09, Vol.9 (9), p.832

2023

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Effect of Fiber and Insect Powder Addition on Selected Organoleptic and Nutritional Characteristics of Gluten-Free Bread

Processes, 2024-05, Vol.12 (5), p.970

2024

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Grape Pomace Valorization: A Systematic Review and Meta-Analysis

Edible Films from Carrageenan/Orange Essential Oil/Trehalose-Structure, Optical Properties, and Antimicrobial Activity

Active Edible Films Fortified with Natural Extracts: Case Study with Fresh-Cut Apple Pieces

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions

Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films

Effect of Trehalose/OEO/Tween 80/Tween 20 Addition on Physical Stability of Edible Packaging during Storage in Different Humidity Conditions

Plastic Cutlery Alternative: Case Study with Biodegradable Spoons

Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties

Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration

Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace

Pork protein addition effect on structural and qualitative parameters of frankfurter‐type sausage

Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages

Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey

Detection of Carrageenan in Cheese Using Lectin Histochemistry

Influence of feed on anti-inflammatory and antioxidant effects of Zophobas morio

Vegetarian “Sausages” with the Addition of Grape Flour

Fortified Cold-Pressed Oils: The Effect on Sensory Quality and Functional Properties

An Innovative Detection of Mechanically Separated Meat in Meat Products

Detection of Carrageenan in Meat Products Using Lectin Histochemistry

EVALUATION OF GLUTEN-FREE BARS MADE WITH HOUSE CRICKET (ACHETA DOMESTICUS) POWDER

Monitoring the stability of fortified cold-pressed sunflower oil under different storage conditions

Edible/Biodegradable Packaging with the Addition of Spent Coffee Grounds Oil

Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

Effect of Fiber and Insect Powder Addition on Selected Organoleptic and Nutritional Characteristics of Gluten-Free Bread

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