1.PROCESS OF OBTAINING OF SUGAR FROM SUGAR BEET AND INFLUENCE ON ITS QUALITY

作　　者：Tatiana Bojňanská ;Marek Bennár ;Helena Frančáková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1).doi:10.5219/122

出版社：Association HACCP Consulting

文章 ID：83131019

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2.MOLECULAR PROPERTIES OF SELECTED POLYSACCHARIDES DETERMINED BY SEC CHROMATOGRAPHY AND THEIR IMPACT ON WATER ABSORPTION OF WHEAT FLOUR

作　　者：Marián Tokár ;Krzysztof Buksa ;Halina Gambuś 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2012 ;6(1).doi:10.5219/173

出版社：Association HACCP Consulting

文章 ID：83130982

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3.THE EVALUATION OF ANTIOXIDANT ACTIVITY OF MILLING FRACTIONS OF SELECTED CEREALS GROWN IN THE YEAR 2010

作　　者：Eva Ivanišová ;Miroslav Ondrejovič ;Štefan Dráb 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(4).doi:10.5219/163

出版社：Association HACCP Consulting

文章 ID：83130994

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4.MOLECULAR PROPERTIES OF SELECTED POLYSACCHARIDES DETERMINED BY SEC CHROMATOGRAPHY AND THEIR IMPACT ON WATER ABSORPTION OF WHEAT FLOUR

作　　者：Marián Tokár ;Krzysztof Buksa ;Halina Gambuś 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2012 ;6(1).doi:10.5219/173

出版社：Association HACCP Consulting

文章 ID：82761213

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5.THE EVALUATION OF ANTIOXIDANT ACTIVITY OF MILLING FRACTIONS OF SELECTED CEREALS GROWN IN THE YEAR 2010

作　　者：Eva Ivanišová ;Miroslav Ondrejovič ;Štefan Dráb 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(4).doi:10.5219/163

出版社：Association HACCP Consulting

文章 ID：82761217

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6.PROCESS OF OBTAINING OF SUGAR FROM SUGAR BEET AND INFLUENCE ON ITS QUALITY

作　　者：Tatiana Bojňanská ;Marek Bennár ;Helena Frančáková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1).doi:10.5219/122

出版社：Association HACCP Consulting

文章 ID：82761250

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7.Characteristics of starch breads enriched with red potatoes

作　　者：Dorota Gumul ;Wiktor Berski ;Eva Ivanišová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):162-166.doi:10.5219/720

出版社：Association HACCP Consulting

文章 ID：230803436

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8.Characterization of bioactive compounds from monascus purpureus fermented different cereal substrates

作　　者：Eva Ivanišová ;Martin Rajtar ;Marián Tokár 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):183-189.doi:10.5219/722

出版社：Association HACCP Consulting

文章 ID：230803439

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9.Composition of fatty acids in selected vegetable oils

作　　者：Helena Frančáková ;Eva Ivanišová ;Štefan Dráb 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2015 ;9(1):538-542.doi:10.5219/556

出版社：Association HACCP Consulting

文章 ID：230803713

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10.Changes of the dough rheological properties influenced by addition of potato fibre

作　　者：Tatiana Bojňanská ;Marián Tokár ;Helena Frančáková

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2014 ;8(1):161-166.doi:10.5219/371

出版社：Association HACCP Consulting

文章 ID：230803751

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	2018	1篇
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	Halina Gambuś	4篇
	Miroslava Kačániová	4篇
	Krzysztof Buksa	3篇
	Marek Bennár	3篇
	Miroslav Ondrejovič	3篇
	Attila Kántor	2篇
	Margarita Terentjeva	2篇
	Barbara Mickowska	1篇
	Czeslaw Puchalski	1篇
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	Ivana Režová	1篇
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	Potravinarstvo : Scientific Journal for Food Industry	13篇
	Proceedings of the Latvian Academy of Sciences, Section B. Natural, exact, and applied sciences, B dala. Dabaszinatnes	2篇

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	Marián Tokár	15篇
	Eva Ivanišová	11篇
	Tatiana Bojňanská	7篇
	Helena Frančáková	6篇
	Štefan Dráb	5篇