Results

Preliminary steps in validating an ICP-MS method for simultaneosly analysis of five metals migration from food contact plastic materials into foods simulants

The effects of radiofrequency heating on the aminoacids content of whole wheat bread, graham bread and white bread

Study on the antimicrobial activity of two aqueous fractions from tea

Alfalfa concentrate – a rich source of nutrients for use in food products

The effects of partially defatted milk thistle (Silybum marianum) seed flour on wheat flour

Achievement of some functional ingredients from tomato waste and winemaking by-products

Vitamin C and total polyphenol content and antioxidant capacity of fresh and processed fruits of Aronia melanocarpa

Determination of experimental response factors and correction factors for the quantification of fatty acid methyl esters from food products by GC-MS

Influence of technological factors on acrylamide level from biscuits

Effect of cold atmospheric plasma on inactivation of Salmonella entericaserovar Typhimurium from egg shells