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Year: 2018, Volume: 68, No 4 , p. 0–0, DOI: 10.2478/pjfns-2018-0003 , In Press;
47 45
Authors: Sandra N. Jimenez-Garcia, Moisés A. Vázquez-Cruz, Rita Miranda- Lopez, Lina Garcia-Mier, Ramon G. Guevara-González, Ana A. Feregrino-Perez
Title: Effect of Elicitors as Stimulating Substances on Sensory Quality Traits in Color Sweet Bell Pepper (Capsicum annuum L. cv. Fascinato and Orangela) Grown under Greenhouse Conditions
Keywords: Capsicum annuum, elicitors, sensory evaluation, flavor, principal component analysis (PCA), multiple linear regressions (MLR)

Year: 2018, Volume: 68, No 4 , p. 0–0, DOI: 10.2478/pjfns-2018-0004 , In Press;
37 61
Authors: Veronika Kuchtová∙ Zlatica Kohajdová, Jolana Karovičová, Michaela Lauková
Title: Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations
Keywords: grape by-products, total dietary fibre, Mixolab, physical properties, sensory evaluation

Year: 2018, Volume: 68, No 4 , p. 0–0, DOI: 10.2478/pjfns-2018-0005 , In Press;
68 2
Authors: Marcel Skejovic Joehnke, Susanne Sørensen, Charlotte Bjergegaard, Keld Ejdrup Markedal, Jens Christian Sørensen
Title: Effect of Dietary Fibre Fractions on In Vitro Digestibility of Rapeseed Napin Proteins
Keywords: in vitro protein digestibility, total dietary fibre, rapeseed napin proteins, plant food ingredients

Year: 2018, Volume: 68, No 4 , p. 0–0, DOI: 10.2478/pjfns-2018-0006 , In Press;
49 4
Authors: Slaviša Stajić, Nikola Stanišić, Steva Lević, Vladimir Tomović, Slobodan Lilić, Danijela Vranić, Marija Jokanović, Dušan Živković
Title: Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations
Keywords: fermented sausages, flaxseed oil, pre-treatment, internal colour, instrumental texture, sensory analysis

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