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Food Chemistry, (New June 2002)

• Content of prenylated hop flavonoids in Czech and foreign beers.

  Český Chmel 2009

• Reducing of milk fat content - pros and cons regarding conjugated linoleic acids (CLA).

  Übersichten zur Tierernährung

• Calorimetric study on changes taking place in liquid egg products at the effect of different preservatives.

  Élelmezési Ipar

• Flour enriched with selenium in biological way as a selenium supplementing foodstuff: historical background and analytical mission.

  Élelmezési Ipar

• Inactivation of glucose oxidase during heat-treatment de-crystallization of honey.

  Žemdirbystė (Agriculture)

• Why is it necessary to monitor the minerals and vitamins intake in prepubertal children with simple obesity?

  Żywienie Człowieka i Metabolizm

• The effects of the presence of garlic in edible oils on their nutritional value.

  Żywienie Człowieka i Metabolizm

• Assessment of exposure of Polish population to acrylamide originating from breakfast cereals.

  Żywienie Człowieka i Metabolizm

• Antiproliferative activity of water extracts isolated from heated potato fibre (Potex).

  Żywienie Człowieka i Metabolizm

• 54th Starch Convention in Detmold.

  Zuckerindustrie

• 1st European Bioethanol Technology Meeting and 56th Starch Convention 2005 in Detmold.

  Zuckerindustrie

• Calcium lactate (ca-lactate) crystallization in cheese.

  Ziraat Fakültesi Dergisi, Uludağ Üniversitesi

• Glass transition temperature and it's importance in cereal products.

  Ziraat Fakültesi Dergisi, Atatürk Üniversitesi

• Some microbiological and chemical characteristics of gorcola cheese.

  Yüzüncü yıl Üniversitesi Veteriner Fakültesi Dergisi

• Relationship between vitamin E and lipid oxidation in beef from different production systems.

  XXXVIII Jornadas de Estudio, XII Jornadas sobre Producción Animal, Zaragoza, Spain, 16-17 Mayo, 2007. Tomo I and II

• Effect of pH and level of concentrate in the diet on the production of biohydrogenation intermediates in a dual flow continuous culture.

  XXXIX Jornadas de Estudio, XIII Jornadas sobre Producción Animal, Zaragoza, España, 12 y 13 de mayo de 2009

• Olive oil shelf life kept in different storage condition.

  XXI Naučno-stručna konferencija poljoprivrede i prehrambene industrije. Zbornik radova. 29. September - 2. Oktober, 2010, Neum, Bosnia i Hercegovina

• Physico-chemical and sensory properties sheep prosciutto produced traditional methods.

  XXI Naučno-stručna konferencija poljoprivrede i prehrambene industrije. Zbornik radova. 29. September - 2. Oktober, 2010, Neum, Bosnia i Hercegovina

• Influence of tempering on chocolate sensorical properties.

  XXI Naučno-stručna konferencija poljoprivrede i prehrambene industrije. Zbornik radova. 29. September - 2. Oktober, 2010, Neum, Bosnia i Hercegovina

• Influence of pH and complexing agents (metals) on the anthocyans content in juices.

  XXI Naučno-stručna konferencija poljoprivrede i prehrambene industrije. Zbornik radova. 29. September - 2. Oktober, 2010, Neum, Bosnia i Hercegovina

• The influence SO₂ to the colour compounds and the quality of red Vranac wine.

  XXI Naučno-stručna konferencija poljoprivrede i prehrambene industrije. Zbornik radova. 29. September - 2. Oktober, 2010, Neum, Bosnia i Hercegovina

• Structure, functional properties and application of casein in food industry.

  XXI Naučno-stručna konferencija poljoprivrede i prehrambene industrije. Zbornik radova. 29. September - 2. Oktober, 2010, Neum, Bosnia i Hercegovina

• Effect of physical and chemical properties of raw material on depectinization and sensory features of apple juice.

  XXI Naučno-stručna konferencija poljoprivrede i prehrambene industrije. Zbornik radova. 29. September - 2. Oktober, 2010, Neum, Bosnia i Hercegovina

• Lipids oxidation stability in chicken meat affected of fat source in broiler diet and fattening duration.

  XX Naučno-Stručna Konferencija Poljoprivrede I Prehrambene Industrije - Neum 2009

• Comparison of basic quality parameters of sheep prosciutto produced in handicraft and industrial conditions.

  XX Naučno-Stručna Konferencija Poljoprivrede I Prehrambene Industrije - Neum 2009

• Water activity as an indicator of honey status.

  XX Naučno-Stručna Konferencija Poljoprivrede I Prehrambene Industrije - Neum 2009

• Honey water activity in light of Karl Fischer titration and refractometry methods of determination of water content.

  XX Naučno-Stručna Konferencija Poljoprivrede I Prehrambene Industrije - Neum 2009

• Polymorphism of milk proteins of sheep and the influence on the production of cheese.

  XX Naučno-Stručna Konferencija Poljoprivrede I Prehrambene Industrije - Neum 2009

• Melt rheology of poly (lactic acid) plasticized by epoxidized soybean oil.

  Wuhan University Journal of Natural Sciences

• Finite element analysis of the relationships between dynamic, physical and mechanical egg properties.

  World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009

• CO₂ MAP for the improvement of physico-chemical and technological properties of shell hen's albumen.

  World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009

• Effects of different degradation methods for solubility and bioactive properties of ovomucin.

  World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009

• Modification of lysozyme by dry-heating: small cause, big effect.

  World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009

• OVONUTRIAL project: technologies impact on nutritional value and allergenicity of egg proteins.

  World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009

• Assessment of the efficacy of a low-temperature gas plasma prototype for superficial decontamination of table eggs.

  World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009

• Analysis of microbiological and chemical quality of poultry meat in the vicinity of the Mbeubeuss landfill in Malika (Senegal).

  World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009

• Sensory properties of broiler meat - a comparison between different experimental series and origins.

  World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009

• Techniques for measuring meat quality.

  World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009

• Technological characteristics of turkey breast rolls produced with fresh or thawed meat and different formulations.

  World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009

• Effects of sample preparation on the water/protein ratio of poultry cuts in relation to the identification of extraneous water.

  World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009

• The impact of alternative processing technologies on the quality of eggs and egg products.

  World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009

• What are the key points to understand physico-chemical properties of egg yolk compounds?

  World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009

• Optimalization of egg white foam forming.

  World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009

• Quail meat - an undiscovered alternative.

  World Poultry

• Effect of dephytinization on bioavailability of iron, calcium and zinc from infant cereals assessed in the Caco-2 cell model.

  World Journal of Gastroenterology

• Rheological properties of date syrup/sesame paste blend.

  World Journal of Dairy & Food Sciences

• Effects of alum on pasting and some physicochemical properties of cassava (Manihot esculentum) Starch.

  World Journal of Dairy & Food Sciences

• Reduction of acrylamide formation in fried potato strips by different pre-frying treatments.

  World Journal of Dairy & Food Sciences

• Using of taro flour as partial substitute of wheat flour in bread making.

  World Journal of Dairy & Food Sciences

• Production of Egyptian gluten-free bread.

  World Journal of Dairy & Food Sciences

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