| Názov: | Possible consequences of the sucrose replacement by a fructose-glucose syrup. | |
| 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) |
|
| Rok vydania: | 2017 | |
| Kategória: | ADN - Vedecké práce v domácich časopisoch registrovaných v databázach Web of Science alebo SCOPUS | |
| Autori: | SÜLI Judit | 40 % |
| HAMAROVÁ Ingrid | 30 % | |
| SOBEKOVÁ Anna | 30 % | |
| Vydanie: | Potravinarstvo Slovak Journal of Food Sciences Roč. 11, č. 1(2017), s. 425-430 |
|
| Krajina vydania: | Slovensko | |
| ISSN: | 1338-0230 | |
| Oblasť výskumu: | 120 - Chémia, chemická technológia a biotechnológie | |
| Scientometria: | 10 - H-index, 0.245 - SJR, Q3 - SJR Best Q | |
| Jazyk: | anglický | |
| URL na ARL: | https://arl4.library.sk/arl-uvlk/sk/detail-uvlk_un_cat-0027261-Possible-consequences-of-the-sucrose-replacement-by-a-fructoseglucose-syrup/ | |
| Ohlasy: | |
|---|---|
| 2021: [1] WÓJCIK, Szymon - JAKUBOWSKA, Małgorzata. Deep neural networks in profiling of apple juice adulteration based on voltammetric signal of the iridium quadruple-disk electrode. In Chemometrics and Intelligent Laboratory Systems. ISSN 01697439, 2021-02-15, 209, pp. [Scopus] | |
| 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. [Scopus] | |
| 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. [Scopus] | |
| 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. [Scopus] | |