Rakcejeva, T., Latvia University of Agriculture, Latvia

• Chemical Technology Vol. 62 No. 4 (2012) - FOOD CHEMISTRY AND TECHNOLOGY
  Changes of phenolic content and antiradical activity in hybrids of Nante carrots during storage
  Abstract  PDF
• Chemical Technology Vol. 66 No. 1 (2015) - FOOD CHEMISTRY AND TECHNOLOGY
  INVESTIGATION OF PHYSICOCHEMICAL, SENSORY CHARACTERISTICS, COOKING AND TEXTURE PROPERTIES OF WHOLE GRAIN PASTA
  Abstract  PDF
• Chemical Technology Vol. 61 No. 3 (2012) - FOOD CHEMISTRY AND TECHNOLOGY
  Colour and tenderness changes of marinated venison during storage
  Abstract  PDF