GYEMSZI - MOB

Acta Alimentaria - Kapcsolódó tételek

1.			An Absorption Weighing Method for Determinig the Degree of Enzymatic Maceration in Fruit and Vegetables
2.			Abstracts of paper presented at the Xth Conference on Food Science : Budapest, Hungary, 1994, Jún. 9-10.
3.			Abstracts of papers presented at the VIIIth Conference on Food Science
4.			The Assessment of Zearelenone Exposition of the Hungarian Popultation in Connection With Fusarium Infected Cereals
5.			A bal kamra töltő- és végdiastolés nyomásának becslése Doppler achocardiographiával
6.			Beneficial properties of black radish root (Raphanus sativus L. var. niger) squeezed juice in hyperlipidemic rats : biochemical and chemiluminescence measurements
7.			Changes of alfa-chymotrypsin during enzymatic peptide modification
8.			Cold tolerance and changes in rates of synthesis of individual proteins of Clostridium perfringens as a result of cold pre-treatment
9.			Comparative study of some farmentation properties of Streptococcus thermophilus and Lactobacillus acidophilus in milk and modified milk media
10.			Concentrations of thiamin and riboflavin in some vegetable food
11.			Could we find a suitable method for assessment of average dietary intake? : a review
12.			Determination of selenium balance in healthy children by AAS-hydride generation and by INAA technique
13.			Dietary olive oil liver cholesterol in rats
14.			The effect of fat rich diet and alcohol on ion concentration in bile fluid in rats
15.			The effect of Lactococcus lactis on the growth characteristics of Listeria monocytogenes in alfalfa sprout broth
16.			Effect of radiation and soaking on phytate content of soybean
17.			Effects of dietary selenium and vitamin E on the oxidative stability of lard
18.			Effects of extrusion temperature in physico-chemical properties and biological value of soybean-protein
19.			Effects of the growing methods and conditions on the lycopene content of tomato fruits
20.			Estimation of radiolytic gases as a rapid screening technique to control irradiated food
21.			Evaluation of pumpkin seed (Cucurbita pepo; Kakai 35) as a new source of protein
22.			Flavonoid aglycons in foods of plant origin : 1. [p.], Vegetables
23.			Flavonoid aglycons in foods of plant origin : 2. [p.], Fresh and dried fruits
24.			Food and environment in the future
25.			The food safety issue and the consumer behaviour in a transition economy : a case study of Hungary
26.			Food science and industry
27.			Genetic determination of maturation processes in climacteric fruits : a review
28.			The Hamlet option in food microbiology: to analyze or not to analyze food specimens as marketed once HACCP implemented
29.			High resolution computed tomography detection of alimentary factors related to arthropathies in inflammatory bowel diseases
30.			Hygienic-sanitary indicators for ice cream sold at the retail sale
31.			Immunoassay method for detection of histamine in foods
32.			Infrared spectroscopic study of interactions between phytate and protein in rapeseed
33.			Intensive test for studying lipid peroxidation
34.			Investigation of enzyme activity in hungarian acacia and milkweed honeys
35.			Listeria monocytogenes isolation from food in Hungary
36.			Nutritional habits and lifestyle practice of elderly people in Hungary
37.			Nutritional value and phytotherapeutic relevance of solidaginis herba extracts obtained by different technologies
38.			On evaluation and comparison of measurement methods with special reference to the meat and meat products : a review
39.			Outline of a system for the selection of the optimum sterilization process for canned foods
40.			Physiological and pathophysiological aspects of free radicals
41.			Professional cooperation between medical food microbiologists and food processing specialists: the indispensable condition for a substantially improved management of loss of the microbiological int...
42.			Quality changes of orange soft drinks during storage
43.			Radioresistance of Listeria monocytogenes in meat and cheese
44.			Research for creation of functional foods with bifidobacteria
45.			Saucing of tobacco-cut so as to increase microelement content in the cigarette smoke
46.			Stability and stabilization of the anthocy anins from Euterpe oleracea mart
47.			Studies on rancidification of ground poppy-seed
48.			Studies on the growth and acid production of pure and mixed cultures of Bifidobacterium bifidum, Lactobacillus acidophilus and Lactobacillus bulgaricus
49.			Studies on the growth of Listeria monocytogenes and Lactobacillus casei in mixed cultures
50.			Studies on the shelf life of modified camembert cheese

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