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Year | Number of Results |
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2019 | 2 |
2020 | 2 |
2021 | 3 |
2022 | 3 |
2023 | 1 |
2024 | 0 |
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Page 1
New electroanalytical method for the determination of trans-anethole in spices and sweets.
Food Chem. 2023 May 15;408:135167. doi: 10.1016/j.foodchem.2022.135167. Epub 2022 Dec 15.
Food Chem. 2023.
PMID: 36527928
Bioaccessibility of phenolics from carob (Ceratonia siliqua L.) pod powder prepared by cryogenic and vibratory grinding.
Frühbauerová M, Červenka L, Hájek T, Pouzar M, Palarčík J.
Frühbauerová M, et al.
Food Chem. 2022 May 30;377:131968. doi: 10.1016/j.foodchem.2021.131968. Epub 2021 Dec 29.
Food Chem. 2022.
PMID: 34995960
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The Effect of Vibratory Grinding Time on Moisture Sorption, Particle Size Distribution, and Phenolic Bioaccessibility of Carob Powder.
Červenka L, Frühbauerová M, Palarčík J, Muriqi S, Velichová H.
Červenka L, et al. Among authors: fruhbauerova m.
Molecules. 2022 Nov 9;27(22):7689. doi: 10.3390/molecules27227689.
Molecules. 2022.
PMID: 36431790
Free PMC article.
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Rapid monitoring of fungicide fenhexamid residues in selected berries and wine grapes by square-wave voltammetry at carbon-based electrodes.
Brycht M, Łukawska A, Frühbauerová M, Pravcová K, Metelka R, Skrzypek S, Sýs M.
Brycht M, et al. Among authors: fruhbauerova m.
Food Chem. 2021 Feb 15;338:127975. doi: 10.1016/j.foodchem.2020.127975. Epub 2020 Sep 13.
Food Chem. 2021.
PMID: 32950865
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Flow Injection Amperometric Evaluation of Trolox Equivalent Antioxidant Capacity of Chocolates with Different Cocoa Content at a Boron-Doped Diamond Electrode.
Arbneshi T, Frangu A, Frühbauerová M, Červenka L, Berisha L, Kalcher K, Sýs M.
Arbneshi T, et al. Among authors: fruhbauerova m.
Food Technol Biotechnol. 2021 Jun;59(2):194-200. doi: 10.17113/ftb.59.02.21.6984.
Food Technol Biotechnol. 2021.
PMID: 34316280
Free PMC article.
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Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder.
Červenka L, Stępień A, Frühbauerová M, Velichová H, Witczak M.
Červenka L, et al. Among authors: fruhbauerova m.
Food Chem. 2019 Dec 1;300:125208. doi: 10.1016/j.foodchem.2019.125208. Epub 2019 Jul 19.
Food Chem. 2019.
PMID: 31349097
No abstract available.
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Corrigendum to "Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia silique L.) powder" [Food Chem. 300 (2019), 125208].
Červenka L, Stępień A, Frühbauerová M, Velichová H, Witczak M.
Červenka L, et al. Among authors: fruhbauerova m.
Food Chem. 2020 Feb 1;305:125449. doi: 10.1016/j.foodchem.2019.125449. Epub 2019 Sep 4.
Food Chem. 2020.
PMID: 31499292
No abstract available.
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