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Contents of polyamines in selected foods

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F05%3A00005345" target="_blank" >RIV/60076658:12220/05:00005345 - isvavai.cz</a>

  • Alternative codes found

    RIV/60076658:12220/05:00006126

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Contents of polyamines in selected foods

  • Original language description

    Biologically active polyamines putrescine, spermidine and spermine were determined in 153 samples of 21 foods, mosty culinary processed Contents varied widely within individual food items.

  • Czech name

    Obsah polyaminů v některých potravinách

  • Czech description

    Biologicky aktivní polyaminy putrescin, spermidin a spermin byly stanoveny ve 153 vzorcích 21 druhů potravin, vesměs kuchyňsky upravených. Obsahy se lišily v širokém rozsahu i uvnitř jednotlivých druhů potravin.

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

    Result was created during the realization of more than one project. More information in the Projects tab.

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2005

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Food Chemistry

  • ISSN

    0308-8146

  • e-ISSN

  • Volume of the periodical

    90

  • Issue of the periodical within the volume

    4

  • Country of publishing house

    BE - BELGIUM

  • Number of pages

    4

  • Pages from-to

    561-564

  • UT code for WoS article

  • EID of the result in the Scopus database