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Page 1
Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content.
Foods. 2022 Oct 21;11(20):3295. doi: 10.3390/foods11203295.
Foods. 2022.
PMID: 37431043
Free PMC article.
Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters.
Komprda T, Jůzl M, Matejovičová M, Levá L, Piechowiczová M, Nedomová Š, Popelková V, Vymazalová P.
Komprda T, et al. Among authors: juzl m.
Animals (Basel). 2020 Sep 15;10(9):1657. doi: 10.3390/ani10091657.
Animals (Basel). 2020.
PMID: 32942761
Free PMC article.
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Effect of Different Method of Drying of Five Varieties Grapes (Vitis vinifera, L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality.
Langová R, Jůzl M, Cwiková O, Kos I.
Langová R, et al. Among authors: juzl m.
Foods. 2020 Aug 26;9(9):1183. doi: 10.3390/foods9091183.
Foods. 2020.
PMID: 32859085
Free PMC article.
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Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil.
Komprda T, Jůzl M, Matejovičová M, Piechowiczová M, Popelková V, Vymazalová P, Nedomová Š, Levá L.
Komprda T, et al. Among authors: juzl m.
J Food Sci. 2021 Jun;86(6):2312-2326. doi: 10.1111/1750-3841.15749. Epub 2021 May 7.
J Food Sci. 2021.
PMID: 33963532
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