Acta Universitatis Sapientiae, Alimentaria's Cover Image
Accesso libero

Acta Universitatis Sapientiae, Alimentaria

Volume 14 (2021): Numero 1 (Dicembre 2021)

Scarica la copertina
Numero precedente
Prossimo numero
8 Articoli
Accesso libero | 17 dic 2021
Nutritional status and dietary behaviours of Northern Algeria university students
A. Aidoud

A. Aidoud

Bioinformatics, Applied Microbiology and Biomolecules Laboratory, Faculty of Sciences, Department of Agronomy, M’Hamed Bougara UniversityBoumerdes, Algeria
Cerca questo autore su
Sciendo|Google Scholar
Aidoud, A.
, 
O. Elahcene

O. Elahcene

Department of Agronomy, Faculty of Natural Sciences and Life, Ziane Achour UniversityDjelfa, Algeria
Cerca questo autore su
Sciendo|Google Scholar
Elahcene, O.
, 
R. Bravo

R. Bravo

Department of Biology, Faculty of Sciences, University of ExtremaduraBadajoz, Spain
Cerca questo autore su
Sciendo|Google Scholar
Bravo, R.
 e 
L. Ugartemendia

L. Ugartemendia

Department of Biology, Faculty of Sciences, University of ExtremaduraBadajoz, Spain
Cerca questo autore su
Sciendo|Google Scholar
Ugartemendia, L.
  
Accesso libero | 17 dic 2021
The production methods of selenium nanoparticles
B. Khandsuren

B. Khandsuren

  • Institute of Animal Science, Biotechnology and Nature Conversation, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
  • Doctoral School of Animal Science, University of DebrecenDebrecen, Hungary
Cerca questo autore su
Sciendo|Google Scholar
Khandsuren, B.
 e 
J. Prokisch

J. Prokisch

  • Institute of Animal Science, Biotechnology and Nature Conversation, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
  • Doctoral School of Animal Science, University of DebrecenDebrecen, Hungary
Cerca questo autore su
Sciendo|Google Scholar
Prokisch, J.
  
Accesso libero | 17 dic 2021
Physiological benefits of a honeydew-based functional food fortified with selected bioactive agents justified by trials
E. Némedi

E. Némedi

Expedit Nodum LtdBudapest, Hungary
Cerca questo autore su
Sciendo|Google Scholar
Némedi, E.
, 
J. Nemes

J. Nemes

Expedit Nodum LtdBudapest, Hungary
Cerca questo autore su
Sciendo|Google Scholar
Nemes, J.
, 
I. Mirmazloum

I. Mirmazloum

Department of Plant Physiology and Plant Ecology, Institute of Plant Production, Hungarian University of Agriculture and Life Sciences (MATE)Budapest, Hungary
Cerca questo autore su
Sciendo|Google Scholar
Mirmazloum, I.
, 
D. Pituk

D. Pituk

Expedit Nodum LtdBudapest, Hungary
Cerca questo autore su
Sciendo|Google Scholar
Pituk, D.
, 
V. Szarka

V. Szarka

Expedit Nodum LtdBudapest, Hungary
Cerca questo autore su
Sciendo|Google Scholar
Szarka, V.
 e 
A. Kiss

A. Kiss

Agricultural and Food Industrial Innovation and Knowledge Centre, Debrecen University (DU)Debrecen, Hungary
Cerca questo autore su
Sciendo|Google Scholar
Kiss, A.
  
Accesso libero | 17 dic 2021
The role of r esistant starch in human nutrition
Zs. Zurbó

Zs. Zurbó

  • University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology
  • University of Debrecen, Doctoral School of Nutrition and Food SciencesHungary
Cerca questo autore su
Sciendo|Google Scholar
Zurbó, Zs.
 e 
J. Csapó

J. Csapó

  • University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology
  • Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceRomania
Cerca questo autore su
Sciendo|Google Scholar
Csapó, J.
  
Accesso libero | 17 dic 2021
Influence of milk used for cheese making on microbiological aspects of Camembert-type cheese
É. György

É. György

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Cerca questo autore su
Sciendo|Google Scholar
György, É.
, 
É. Laslo

É. Laslo

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Cerca questo autore su
Sciendo|Google Scholar
Laslo, É.
 e 
I. Onodi

I. Onodi

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Cerca questo autore su
Sciendo|Google Scholar
Onodi, I.
  
Accesso libero | 17 dic 2021
The comparative analysis of some Hungarian and Moldovan wines: The promise of protected geographical indication
E. Savchina

E. Savchina

University of Debrecen, Faculty of Agricultural, Food Sciences and Environmental Management, Institute of NutritionHungary
Cerca questo autore su
Sciendo|Google Scholar
Savchina, E.
, 
A.-M. Borta

A.-M. Borta

University of Debrecen, Faculty of Agricultural, Food Sciences and Environmental Management, Institute of NutritionHungary
Cerca questo autore su
Sciendo|Google Scholar
Borta, A.-M.
, 
L. Csige

L. Csige

University of Debrecen, Wine Academy of MádHungary
Cerca questo autore su
Sciendo|Google Scholar
Csige, L.
, 
Z. Győri

Z. Győri

University of Debrecen, Faculty of Agricultural, Food Sciences and Environmental Management, Institute of NutritionHungary
Cerca questo autore su
Sciendo|Google Scholar
Győri, Z.
, 
J. Szepesi

J. Szepesi

University of Debrecen, Faculty of Agricultural, Food Sciences and Environmental Management, Institute of NutritionHungary
Cerca questo autore su
Sciendo|Google Scholar
Szepesi, J.
 e 
E. Máthé

E. Máthé

University of Debrecen, Faculty of Agricultural, Food Sciences and Environmental Management, Institute of NutritionHungary
Cerca questo autore su
Sciendo|Google Scholar
Máthé, E.
  
Accesso libero | 17 dic 2021
Antioxidant capacity of blackcurrant (Ribes nigrum L.) leaves and buds
Cs. Orbán

Cs. Orbán

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering
Cerca questo autore su
Sciendo|Google Scholar
Orbán, Cs.
, 
É. Kis

É. Kis

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Cerca questo autore su
Sciendo|Google Scholar
Kis, É.
, 
Cs. Albert

Cs. Albert

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Cerca questo autore su
Sciendo|Google Scholar
Albert, Cs.
 e 
É. Molnos

É. Molnos

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Cerca questo autore su
Sciendo|Google Scholar
Molnos, É.
  
Accesso libero | 17 dic 2021
Some aspects of plate number estimation of plate heat exchangers (PHEs). A case study
A. Szép

A. Szép

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceRomania
Cerca questo autore su
Sciendo|Google Scholar
Szép, A.
 e 
Cs. D. András

Cs. D. András

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceRomania
Cerca questo autore su
Sciendo|Google Scholar
András, Cs. D.
  

Cerca

Tutti i volumi ed i numeri in questa rivista

Lingua:
Inglese
Frequenza di pubblicazione:
1 volte all'anno
Argomenti della rivista:
Economia e business, Business management, Settori, Agribusiness, industria del cibo, Chimica idustriale, Scienze dell'alimentazione
Feed RSS della rivista