Prohlížení dle předmětu "Antioxidant"

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Addition of rutin/quercetin mixture to spreadable processed cheese: Antioxidant and textural characteristics

Červenka, Libor; Hájek, Tomáš; Salek, Richardos-Nicolaos; Černíková, Michaela; Velichová, Helena; Buňka, František (HACCP Consulting, 2018)
Bioactive properties and phenolic profile of Momordica charantia L. medicinal plant growing wild in Trinidad and Tobago

Svobodová, Blanka; Barros, Lillian; Calhelha, Ricardo C.; Heleno, Sandrina; Alves, Maria Jose; Walcott, Simone; Bittová, Miroslava; Kubáň, Vlastimil; Ferreira, Isabel C. F. R. (Elsevier, 2017)
The effect of processing temperature on microbial safety and antioxidant activity of minimally processed "raw food"

Brožková, Iveta; Červenka, Libor; Dvořáková, Veronika; Michálková, Kateřina; Velichová, Helena (Food Reseach Institute, 2016)
Functional properties of muffin as affected by substituing wheat flour with carob powder

Červenka, Libor; Frühbauerová, Michaela; Velichová, Helena (HACCP Consulting, 2019)
Quality and Antioxidant Activity of Buckwheat-Based Cookies Designed for a Raw Food Vegan Diet as Affected by Moderate Drying Temperature

Brožková, Iveta; Dvořáková, Veronika; Michálková, Kateřina; Červenka, Libor; Velichová, Helena (Springer, 2016)

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