Zobrazeno 1 - 10
of 247
pro vyhledávání: '"Sereikaitė J"'
Autor:
Gruškienė R; Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania., Sereikaitė J; Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania. Electronic address: jolanta.sereikaite@vgtu.lt.
Publikováno v:
Biochimie [Biochimie] 2024 Oct 09. Date of Electronic Publication: 2024 Oct 09.
Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Lavelli V; Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy., Sereikaitė J; Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2022 Feb 02; Vol. 11 (3). Date of Electronic Publication: 2022 Feb 02.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Lavelli V; Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy., Sereikaitė J; Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2022 Jan 24; Vol. 11 (3). Date of Electronic Publication: 2022 Jan 24.
Publikováno v:
In Progress in Biotechnology 2000 17:171-175
Autor:
Dias MG; Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, IP, Av. Padre Cruz, 1649-016 Lisboa, Portugal., Borge GIA; Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, NO 1433 Ås, Norway., Kljak K; Department of Animal Nutrition, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10 000 Zagreb, Croatia., Mandić AI; Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia., Mapelli-Brahm P; Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Olmedilla-Alonso B; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain., Pintea AM; Chemistry and Biochemistry Department, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania., Ravasco F; Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, IP, Av. Padre Cruz, 1649-016 Lisboa, Portugal., Tumbas Šaponjac V; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Sereikaitė J; Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania., Vargas-Murga L; Biothani Europe S.L. Can Lleganya, 17451 Sant Feliu de Buixalleu, Spain., Vulić JJ; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Meléndez-Martínez AJ; Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2021 Apr 21; Vol. 10 (5). Date of Electronic Publication: 2021 Apr 21.
Autor:
Meléndez-Martínez AJ; Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, 41012 Sevilla, Spain., Böhm V; Institute of Nutritional Sciences, Bioactive Plant Products Research Group, Friedrich-Schiller-Universität Jena, 07743 Jena, Germany., Borge GIA; Norwegian Institute of Food, Fisheries and Aquaculture Research, 1431 Ås, Norway., Cano MP; Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL) (CSIC-UAM), 28049 Madrid, Spain., Fikselová M; Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, 94976 Nitra, Slovakia., Gruskiene R; Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania., Lavelli V; Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milano, Italy., Loizzo MR; Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy., Mandić AI; Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; email: anamarija.mandic@fins.uns.ac.rs., Brahm PM; Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, 41012 Sevilla, Spain., Mišan AČ; Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; email: anamarija.mandic@fins.uns.ac.rs., Pintea AM; Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania., Sereikaitė J; Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania., Vargas-Murga L; Biothani, 17451 Sant Feliu de Buixalleu, Spain., Vlaisavljević SS; Departmant of Chemistry, Biochemistry and Environmental Protection, Faculty of Natural Sciences, University of Novi Sad, 21000 Novi Sad, Serbia., Vulić JJ; Department of Applied and Engineering Chemistry, Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia., O'Brien NM; School of Food and Nutritional Sciences, University College Cork, T12 Cork, Ireland.
Publikováno v:
Annual review of food science and technology [Annu Rev Food Sci Technol] 2021 Mar 25; Vol. 12, pp. 433-460. Date of Electronic Publication: 2021 Jan 19.