Názov: Antioxidant activity of Tokaj essence.
Zápis: EFTIMOVÁ, Zuzana - EFTIMOVÁ, Jarmila - BALÁŽOVÁ, Ľudmila. Antioxidant activity of Tokaj essence. In: Potravinarstvo Slovak Journal of Food Sciences. 2018. ISSN 1338-0230, Vol. 12, č. 1(2018), s. 323-329.
(10 - H-index, 0.285 - SJR, Q3 - SJR Best Q)
Rok vydania: 2018
Kategória: ADN - Vedecké práce v domácich časopisoch registrovaných v databázach Web of Science alebo SCOPUS
Autori:EFTIMOVÁ Zuzana80 %
EFTIMOVÁ Jarmila10 %
BALÁŽOVÁ Ľudmila10 %
Vydanie: Potravinarstvo Slovak Journal of Food Sciences
Vol. 12, č. 1(2018), s. 323-329
Krajina vydania: Slovensko
ISSN:1338-0230
Oblasť výskumu: 120 - Chémia, chemická technológia a biotechnológie
Scientometria: 10 - H-index, 0.285 - SJR, Q3 - SJR Best Q
Jazyk: anglický
URL na ARL: https://arl4.library.sk/arl-uvlk/sk/detail-uvlk_un_cat-0029287-Antioxidant-activity-of-Tokaj-essence/
Ohlasy:
2021: [1] CSOMA, Hajnalka - KÁLLAI, Zoltán - ANTUNOVICS, Zsuzsa - CZENTYE, Kinga - SIPICZKI, Matthias. Vinification without saccharomyces: Interacting osmotolerant and “spoilage” yeast communities in fermenting and ageing botrytised high-sugar wines (tokaj essence). In Microorganisms, 2021-01-01, 9, 1, pp. 1-27. [Scopus]
2021: [1] MOHAMED, Heba R. - ABDEL-HAMEED, El Sayed S. - EL-WAKIL, Eman A. - EL-HASHASH, Maher M. - SHEMIS, Mohamed. Phytochemical screening, in-vitro antioxidant and cytotoxic potentials of brachychiton rupestris leaves. In Research Journal of Pharmacy and Technology. ISSN 09743618, 2021-06-01, 14, 6, pp. 3119-3127. [Scopus]
2021: [1] MOHAMED, Heba Raafat - EL-WAKIL, Eman Ahmed - ABDEL-HAMEED, El Sayed Saleh - EL-HASHASH, Maher Mahmoud - SHEMIS, Mohamed. Evaluation of total phenolics, flavonoids, and antioxidant and cytotoxic potential of ailanthus altissima (Mill.) swingle leaves. In Journal of Reports in Pharmaceutical Sciences. ISSN 23221232, 2021-01-01, 10, 1, pp. 130-136. [Scopus]
2021: [1] VYVIURSKA, Olga - KOLJANČIĆ, Nemanja - THAI, Ha Anh - GOROVENKO, Roman - ŠPÁNIK, Ivan. Classification of botrytized wines based on producing technology using flow-modulated comprehensive two-dimensional gas chromatography. In Foods, 2021-04-01, 10, 4, pp. [Scopus]
Skip to content