Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Zuzana Dubová"'
Autor:
Kristína Kukurová, Oana Emilia Constantin, Zuzana Dubová, Blanka Tobolková, Milan Suhaj, Zografia Nystazou, Gabriela Rapeanu, Zuzana Ciesarová
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 90-94 (2015)
Acrylamide as a known processing contaminant was determined in various heat-treated plum products purchased from a local market using LC/ESI-MS-MS. The highest level of acrylamide in the range up to 60 μg/kg was detected in a plum stew known as a "p
Externí odkaz:
https://doaj.org/article/d66149ef2a39462e807673ef21db9d5b
QUALITATIVE PARAMETERS OF MONOFLORAL HONEYS FROM SLOVAKIA AND AUSTRIA AND THE ROLE OF WATER ACTIVITY
Autor:
Kristína Kukurová, Zuzana Ciesarová, Viera Jelemenská, Martina Orolínová, Zerina Duhović, Janka Kubincová, Zuzana Dubová, Jana Horváthová, Blanka Tobolková, Michael Murkovic, Barbara Siegmund
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e9938
The quality evaluation and physicochemical parameters assessment of Slovak and Austrian monofloral honeys were performed. In total 65 local monofloral honeys denoted by beekeepers as acacia (n = 20), rapeseed (n = 10), linden (n = 10), honeydew (n =
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::272edd1370132265b7af60dde0397191
https://doi.org/10.55251/jmbfs.9938
https://doi.org/10.55251/jmbfs.9938
Autor:
Constantin Croitoru, Gabriela Râpeanu, Oana Emilia Constantin, Zuzana Dubová, Zuzana Ciesarová, Blanka Tobolková, Mihaela Turturică, L'ubomír Daško, Kristína Kukurová
Publikováno v:
Journal of food protection. 81(8)
The bioactive compounds (total phenols, anthocyanins, and flavonoids) and antioxidant activity of plum-based products (prunes, jams, and marmalade) were evaluated based on spectrophotometric assays and acrylamide and 5-hydroxymethyl-2-furaldehyde con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c20c6d4e5ffdbdb76b28a9dc463f1afb
https://pubmed.ncbi.nlm.nih.gov/30019955
https://pubmed.ncbi.nlm.nih.gov/30019955
Autor:
Gabriela Rapeanu, Zografia Nystazou, Blanka Tobolková, Zuzana Dubová, Oana Emilia Constantin, Milan Suhaj, Kristína Kukurová, Zuzana Ciesarová
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 90-94 (2015)
Acrylamide as a known processing contaminant was determined in various heat-treated plum products purchased from a local market using LC/ESI-MS-MS. The highest level of acrylamide in the range up to 60 μg/kg was detected in a plum stew known as a "p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65e59996f90596c9887b42fd97f69d47
https://doi.org/10.5219/423
https://doi.org/10.5219/423