Possible consequences of the sucrose replacement by a fructose-glucose syrup
NaspäťBibliografické údaje
- Rok vydania
- 2017
- Kategória
- ADN — Vedecké práce v domácich časopisoch registrovaných v databázach Web of Science alebo SCOPUS
- CREPČ / EPCA ID
- 0027261
- Typ dokumentu
- Článok z periodika
- Zdroj
- Potravinarstvo Slovak Journal of Food Sciences
- ISSN (Zdroj)
- 1338-0230
- Zväzok
- Roč. 11, č. 1(2017), s. 425-430
- Jazyk
- anglický
- Oblasti výskumu
- 120 — Chémia, chemická technológia a biotechnológie
Bibliografický zápis
SÜLI, Judit - HAMAROVÁ, Ingrid - SOBEKOVÁ, Anna. Possible consequences of the sucrose replacement by a fructose-glucose syrup. In: Potravinarstvo Slovak Journal of Food Sciences. 2017. ISSN 1338-0230, Roč. 11, č. 1(2017), s. 425-430. (10 - H-index, 0.245 - SJR, Q3 - SJR Best Q).
Autori publikácie
| Autor | Rola | Podiel |
|---|---|---|
| Judit Süli | Autor | 40.000 % |
| Ingrid Hamarová | Autor | 30.000 % |
| Anna Sobeková | Autor | 30.000 % |
Metriky
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| 2024 1 |
FABJANOWICZ, Magdalena - RÓŻAŃSKA, Anna - ABDELWAHAB, Nada S. - PEREIRA-COELHO, Marina - HAAS, Isabel Cristina da Silva - MADUREIRA, Luiz Augusto dos Santos - PŁOTKA-WASYLKA, Justyna. An analytical approach to determine the health benefits and health risks of consuming berry juices. In Food Chemistry, 2024-01-30, 432, pp. ISSN 03088146. Dostupné na: https://doi.org/10.1016/j.foodchem.2023.137219. |
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| 2021 1 |
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| 2019 2 |
LI, Peng - LAPČÍK, Lubomír - LAPČÍKOVÁ, Barbora - KALYTCHUK, Sergii. Physico-chemical study of steroids from different matureness corn silk material. In Potravinarstvo Slovak Journal of Food Sciences. ISSN 13380230, 2019-01-01, 13, 1, pp. 658-664. |
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| 2018 2 |
LI, Peng - LAPČÍK, Lubomír - LAPČIKOVÁ, Barbora - KALYTCHUK, Sergii. Physico-chemical study of flavonoids from different matureness corn silk material. In Potravinarstvo Slovak Journal of Food Sciences. ISSN 13380230, 2018-01-01, 12, 1, pp. 347-354. |
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| 2018 2 |
ZACHAROVÁ, Michaela - BUREŠOVÁ, Iva - GÁL, Robert - WALACHOVÁ, Dominika. Chicory syrup as a substitution of sugar in fine pastry. In Potravinarstvo Slovak Journal of Food Sciences. ISSN 13380230, 2018-01-01, 12, 1, pp. 487-490. |
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