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Page 1
Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products.
Foods. 2023 Jul 11;12(14):2675. doi: 10.3390/foods12142675.
Foods. 2023.
PMID: 37509767
Free PMC article.
Comparative Analysis of Selected Chemical Parameters of Coffea arabica, from Cascara to Silverskin.
Bobková A, Poláková K, Demianová A, Belej Ľ, Bobko M, Jurčaga L, Gálik B, Novotná I, Iriondo-DeHond A, Castillo MDD.
Bobková A, et al. Among authors: demianova a.
Foods. 2022 Apr 8;11(8):1082. doi: 10.3390/foods11081082.
Foods. 2022.
PMID: 35454667
Free PMC article.
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The effect of roasting on the total polyphenols and antioxidant activity of coffee.
Bobková A, Hudáček M, Jakabová S, Belej Ľ, Capcarová M, Čurlej J, Bobko M, Árvay J, Jakab I, Čapla J, Demianová A.
Bobková A, et al. Among authors: demianova a.
J Environ Sci Health B. 2020;55(5):495-500. doi: 10.1080/03601234.2020.1724660. Epub 2020 Feb 18.
J Environ Sci Health B. 2020.
PMID: 32067557
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Variability of caffeine content in green and roasted Coffea arabica regarding the origin, post-harvest processing, and altitude, and overview of recommended daily allowance.
Bobková A, Demianová A, Poláková K, Capcarová M, Lidiková J, Árvay J, Hegedűsová A, Bobko M, Jurčaga L, Belej Ľ.
Bobková A, et al. Among authors: demianova a.
J Environ Sci Health B. 2022;57(12):989-998. doi: 10.1080/03601234.2022.2159739. Epub 2022 Dec 27.
J Environ Sci Health B. 2022.
PMID: 36573489
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Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters).
Jurčaga L, Bobko M, Kolesárová A, Bobková A, Demianová A, Haščík P, Belej Ľ, Mendelová A, Bučko O, Kročko M, Čech M.
Jurčaga L, et al. Among authors: demianova a.
Foods. 2021 Dec 1;10(12):2957. doi: 10.3390/foods10122957.
Foods. 2021.
PMID: 34945508
Free PMC article.
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Detection of Changes in Total Antioxidant Capacity, the Content of Polyphenols, Caffeine, and Heavy Metals of Teas in Relation to Their Origin and Fermentation.
Bobková A, Demianová A, Belej Ľ, Harangozo Ľ, Bobko M, Jurčaga L, Poláková K, Božiková M, Bilčík M, Árvay J.
Bobková A, et al. Among authors: demianova a.
Foods. 2021 Aug 6;10(8):1821. doi: 10.3390/foods10081821.
Foods. 2021.
PMID: 34441598
Free PMC article.
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