Croatian journal of food science and technology, Vol. 15 No. 2, 2023.

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Puni tekst

Effects of roasting conditions on sensory attributes, polyphenolic content and DPPH radical scavenging activity of peanut (Arachis hypogaea) (str. 130-140)

Alkasim Kabiru Yunusa, Zahra’u Bamalli Nouruddeen, Salisu Abubakar Adam, Muhammad Usman, Abdulrahman Mahmoud Dogara
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Chemical indicators of the quality of Varaždin pumpkin seed oil (str. 141-150)

Melita Makovec, Vesna Šimunić-Mežnarić, Valentina Vincek, Dragutin Vincek
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Standardization of 3,5-dinitrosalicylic acid (DNS) assay for measuring xylanase activity: detecting and solving problems (str. 151-162)

Marko Božinović, Tea Sokač, Anita Šalić, Ana-Marija Dukarić, Marina Tišma, Mirela Planinić, Bruno Zelić
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Water absorption of food wheat flour – comparison of direct and indirect methods (str. 163-172)

Tibor Sedláček, Ivan Švec
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Wine quality analysis by the structural causal model (SCM) (str. 173-184)

Želimir Kurtanjek
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Physicochemical characteristics of bee pollen collected from Virovitica-Podravina County (str. 185-194)

Nela Drača, Ivana Flanjak, Blanka Bilić Rajs
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Water for human consumption in Zagreb city as a possible source of some contaminants (str. 195-204)

Brigita Hengl, Jasenka Petrić, Sonja Tolić, Dragan Grubiša, Jasenka Babić, Andrea Gross Bošković
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Chemical and antioxidant properties of two non-dairy probiotic drinks produced from tigernut (Cyperus esculentus) and soybean (Glycine max) (str. 205-216)

Victor Olusegun Oyetayo, Olabisi Omowunmi Adebisi
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Parametric statistical analysis of microbiological water quality indicators (str. 217-228)

Sanja Kovač, Anita Ptiček Siročić, Nikolina Habulan
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Pro-vitamin A content of red palm oil emulsions formed with malted bambara groundnut, Brachystegia eurycoma (achi) and cowpea (str. 229-236)

Stella Obianuju Dioha, Roseline Nwabugo Attaugwu, Peter Orji Uvere
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Quality evaluation of chicken patties marinated with roselle (Hibiscus sabdariffa L.) calyx extract (str. 237-249)

Isaiah Annayochukwu Okere, Olubunmi Olufemi Olusola
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