Search Results - "Csapó, J." :: K.UTB vyhledávací portál

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The role of r esistant starch in human nutrition

by Zurbó, Zs, Csapó, J.
Published in Acta Universitatis Sapientiae Alimentaria (01.12.2021)

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The role of selenium in nutrition and the manufacturing of selenium-enriched milk

by Tóth, R. Juhászné, Kiss, D., Csapó, J.
Published in Acta Universitatis Sapientiae Alimentaria (01.12.2022)

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The role of selenium in nutrition – A review

by Tóth, R. Juhászné, Csapó, J.
Published in Acta Universitatis Sapientiae Alimentaria (01.12.2018)

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Methods and procedures for the processing of feather from poultry slaughterhouses and the application of feather meal as antioxidant

by Csapó, J., Albert, Cs
Published in Acta Universitatis Sapientiae Alimentaria (01.12.2018)

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Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods

by Csapó, J., Albert, Cs
Published in Acta Universitatis Sapientiae Alimentaria (01.12.2018)

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The aflatoxin content of milk and dairy products as well as breast milk and the possibilities of detoxification

by Csapó, J., Albert, Cs, Sipos, P.
Published in Acta Universitatis Sapientiae Alimentaria (01.10.2020)

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Effect of UV light on food quality and safety

by Csapó, J., Prokisch, J., Albert, Cs, Sipos, P.
Published in Acta Universitatis Sapientiae Alimentaria (01.12.2019)

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Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials

by Csapó, J., Schobert, N.
Published in Acta Universitatis Sapientiae Alimentaria (01.10.2017)

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Production of protected amino acids using the reaction between hydroxycarboxylic acids and amino acids as well as binding on the bentonite

by Csapó, J., Albert, Cs, Kiss, D.
Published in Acta Universitatis Sapientiae Alimentaria (01.12.2018)

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Production of prebiotics via reactions involving lactose as well as malic acid and citric acid

by Csapó, J., Kiss, D., Albert, Cs
Published in Acta Universitatis Sapientiae Alimentaria (01.12.2018)

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Support of growth and formation of d-amino acids by Bifidobacterium longum in cows’, ewes’, goats’ milk and modified whey powder products

by Kehagias, C., Csapó, J., Konteles, S., Kolokitha, E., Koulouris, S., Csapó-Kiss, Zs
Published in International dairy journal (01.04.2008)

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Colostrum composition of cows after twin- and triplet-calving

by Csapó, J., Albert, Cs, Bakos, G., Nagy, Á., Szabari, M., Stefler, J.
Published in Acta Universitatis Sapientiae Alimentaria (01.12.2019)

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The role of vitamins in the diet of the elderly I. Fat-soluble vitamins

by Csapó, J., Albert, Cs, Prokisch, J.
Published in Acta Universitatis Sapientiae Alimentaria (01.10.2017)

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Production of high-lysine-content biscuit and examination of the absorption of lysine in humans

by Prokisch, J., Csiki, Z., Albert, Cs, Csapó, J.
Published in Acta Universitatis Sapientiae Alimentaria (01.10.2017)

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The role of vitamins in the diet of the elderly II. Water-soluble vitamins

by Csapó, J., Albert, Cs, Prokisch, J.
Published in Acta Universitatis Sapientiae Alimentaria (01.10.2017)

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influence of manufacture on the free D-amino acid content of Cheddar cheese

by Csapó, J, Varga-Visi, É, Lóki, K, Albert, Cs
Published in Amino acids (01.01.2007)

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influence of extrusion on loss and racemization of amino acids

by Csapó, J, Varga-Visi, É, Lóki, K, Albert, Cs, Salamon, Sz
Published in Amino acids (01.02.2008)

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Impact of DDGS-supplemented diet with or without vitamin E and selenium supplementation on the fatty acid profile of beef

by Holló, I., Csapó, J., Holló, G.
Published in Acta Universitatis Sapientiae Alimentaria (01.12.2016)

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Examination of the selenium content of wheat grasses produced in different soil types in Csik Basin

by Tamás, M., Csapó, J.
Published in Acta Universitatis Sapientiae Alimentaria (01.01.2015)

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Production of highly nutritious functional food with the supplementation of wheat flour with lysine

by Albert, Cs, Gombos, S., Salamon, R. V., Csiki, Z., Prokisch, J., Csapó, J.
Published in Acta Universitatis Sapientiae Alimentaria (01.10.2017)

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