The role of r esistant starch in human nutrition von Zurbó, Zs, Csapó, J.

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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 von Kehagias, C., Csapó, J., Konteles, S., Kolokitha, E., Koulouris, S., Csapó-Kiss, Zs

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The role of selenium in nutrition and the manufacturing of selenium-enriched milk von Tóth, R. Juhászné, Kiss, D., Csapó, J.

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The survival of organic matter in bone: a review von Collins, M. J., Nielsen-Marsh, C. M., Hiller, J., Smith, C. I., Roberts, J. P., Prigodich, R. V., Wess, T. J., Csapò, J., Millard, A. R., Turner-Walker, G.

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Analysis of the racemization of tryptophan von CSAPO, J, VARGA-VISI, E, LOKI, K, ALBERT, Cs

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Protein, fats, vitamin and mineral concentrations in porcine colostrum and milk from parturition to 60 days von Csapó, J., Martin, T.G., Csapó-Kiss, Z.S., Házas, Z.

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The role of selenium in nutrition – A review von Tóth, R. Juhászné, Csapó, J.

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Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods von Csapó, J., Albert, Cs

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Methods and procedures for the processing of feather from poultry slaughterhouses and the application of feather meal as antioxidant von Csapó, J., Albert, Cs

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The aflatoxin content of milk and dairy products as well as breast milk and the possibilities of detoxification von Csapó, J., Albert, Cs, Sipos, P.

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Influence of Mastitis on D-Amino Acid Content of Milk von Csapó, János, Csapó-Kiss, Zsuzsanna, Stefler, József, Martin, Truman G., Némethy, Sándor

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influence of extrusion on loss and racemization of amino acids von Csapó, J, Varga-Visi, É, Lóki, K, Albert, Cs, Salamon, Sz

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Effect of UV light on food quality and safety von Csapó, J., Prokisch, J., Albert, Cs, Sipos, P.

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Preliminary observations on the effects of milk fortification with conjugated linoleic acid in yogurt preparation von Salamon, R V, Albert, I, András, C D, Csapó, J, Ib nescu, C

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influence of manufacture on the free D-amino acid content of Cheddar cheese von Csapó, J, Varga-Visi, É, Lóki, K, Albert, Cs

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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 von Csapó, J., Schobert, N.

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Production of prebiotics via reactions involving lactose as well as malic acid and citric acid von Csapó, J., Kiss, D., Albert, Cs

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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 von Csapó, J., Albert, Cs, Kiss, D.

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Composition of mares' colostrum and milk. Protein content, amino acid composition and contents of macro and micro-elements von Csapó-Kiss, Zs, Stefler, J., Martin, T.G., Makray, S., Csapó, J.

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Colostrum composition of cows after twin- and triplet-calving von Csapó, J., Albert, Cs, Bakos, G., Nagy, Á., Szabari, M., Stefler, J.

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