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Zdroj: SlPK - Bibliografická databáza
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Autor-kód záznamu + druh.dok = "^spu_us_auth 0252986 xxagb^"
- Development of new technologies (recipes) to produce pasta with the addition of millet and the determination of organoleptic and physicochemical quality indicators [elektronický zdroj] / Gulmaida Karimova ... [et al.] .
In: Potravinárstvo Slovak Journal of Food Sciences. -- ISSN 1337-0960. -- Vol. 17, no. 1 (2023), s. 371-390
https://doi.org/10.5219/1829 . - Pasta with kiwiberry (Actinidia arguta): Effect on structure, quality, consumer acceptance, and changes in bioactivity during thermal treatment [elektronický zdroj] / Agata Osoś ... [et al.] .
In: Foods. -- ISSN 2304-8158. -- Vol. 11, iss. 16 (2022), art. no. 2456, [16 s.]
Kategória EPCA do 2021: ADC
Kategória EPCA od 2022: V3
https://doi.org/10.3390/foods11162456 . - Mixing of flour mixture components in the production of pasta from nontraditional raw materials [elektronický zdroj] / Abdymanap Ospanov ... [et al.] .
In: Potravinárstvo Slovak Journal of Food Sciences. -- ISSN 1337-0960. -- Vol. 16, iss. 1 (2022), s. 375-387
https://doi.org/10.5219/1749 . - Use of common buckwheat in the production of baked and pasta products / Tatiana Bojňanská ... [et al.] .
In: Pseudocereals [170 s.]. -- London : IntechOpen, 2022. -- ISBN 978-1-80355-180-7 (brož.) . -- ISBN 978-1-80355-182-1 (e-Book). -- [1-24 s.]
Kategória EPCA do 2021: ABC
Kategória EPCA od 2022: V2 . - Effect of black cumin cake addition on the chemical composition, glycemic index, antioxidant activity, and cooking quality of durum wheat pasta / Ada Krawęcka ... [et al.] .
In: Molecules. -- ISSN 1420-3049. -- Vol. 27, iss. 19 (2022), art. no. 6342, [13] s.
Kategória EPCA do 2021: ADC
Kategória EPCA od 2022: V3
https://doi.org/10.3390/molecules27196342 . - Nutritional, antioxidant, sensory, energetic, and electrical properties of enriched pasta [elektronický zdroj] / Zuzana Hlaváčová, Vladimír Madola, Eva Ivanišová, Daniela Kunecová, Branislav Gálik, Peter Hlaváč, Vlasta Vozárová .
In: Applied Sciences-Basel. -- ISSN 2076-3417. -- Vol. 12, iss. 24 (2022), art. no. 12672, [16] s.
Kategória EPCA do 2021: ADC
Kategória EPCA od 2022: V3
https://doi.org/10.3390/app122412672 . - Preferencie v konzumácii pekárskych výrobkov u žien vo vzťahu k hodnote BMI [elektronický zdroj] = Preferences in the consumption of bakery products in women in relation to BMI / Marta Lorková, Martina Gažarová, Marta Habánová .
In: Výživa - človek - zdravie 2021 [315 s.]. -- Nitra : Slovenská poľnohospodárska univerzita, 2021. -- ISBN 978-80-552-2412-1. -- S. 178-183
Kategória EPCA do 2021: AED
https://doi.org/10.15414/2021.9788055224121 . - Nutritional properties of pasta enriched with culinary herbs [elektronický zdroj] / Eva Ivanišová, Kristína Daitšová, Tatiana Bojňanská .
In: International Electronic Scientific and Practical Journal “WayScience”. -- ISSN 2664-4819. -- Vol. 3, no. 2 (2020), s. 429
Kategória EPCA do 2021: AFG . - Global rheological approach to the quality of the rollers pumping of dough [elektronický zdroj] / Igor Stadnyk, Larysa Novak, Liudmyla Matenchuk .
In: Potravinárstvo. -- ISSN 1337-0960. -- Vol. 12, no. 1 (2018), s. 397-404, online . - Green barley as an ingredient in pasta: antioxidant activity and sensory characteristics evaluation [elektronický zdroj] / Eva Ivanišová, Martin Košec, Jan Brindza, Olga V Grygorieva, Marián Tokár .
In: Contemporary agriculture. -- ISSN 2466-4774. -- Vol. 67, no. 1 (2018), s. 81-86, online
Kategória EPCA do 2021: ADE
https://dx.doi.org/10.2478/contagri-2018-0012 .