Czech J. Food Sci., 25 (2007)

Velíšek J., Davídek J., Cejpek K.:
Biosynthesis of food constituents: Natural pigments: Part 1

Hozová B., Kuniak Ľ., Moravčíková P., Gajdošová A.:
Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals

Kováčová M., Malinová E.:
Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes

Ocieczek A., Palich P.:
The influence of the development specific surface of sorption on the wettability of instant soups

Hajšlová J., Lancová K., Sehnalová M., Krplová A., Zachariášová M., Moravcová H., Nedělník J., Marková J., Ehrenbergerová J.
Occurrence of trichothecene mycotoxins in cereals harvested in the Czech Republic

Slačanac V., Hardi J., Čuržik D., Pavlović H., Lučan M., Vlainić M.:
Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46

Karamać M., Sendrejová E., Kosińska A., Urminská D.:
Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates – a short report

Volume 25 – Index, Authors Index, Author Institutions Index, Subjects Index, List of Reviewers

Sádecká J.:

Irradiation of spices – a review

Jirsa O., Hrušková M., Švec I.:
Bread features evaluation by NIR analysis

Švec I., Hrušková M., Jirsa O.:
Effects of wheat cultivar and harvest year on technological quality studied by univariate and multivariate analyses

Karšulínová L., Folprechtová B., Doležal M., Dostálová J., Velíšek J.:
Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents

Poustková I., Poustka J., Babička L., Dobiáš J.:
Acrylonitrile in food contact materials – two different legislative approaches: comparison of direct determination with indirect evaluation using migration into food simulants

Liptáková D., Valík Ľ., Lauková A., Strompfová V.:
Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1

Špelina V., Schlemmerová L., Landfeld A., Kýhos K., Měřička P., Houška M.:
Thermal inactivation of Enterococcus faecium

Sádecká J., Tóthová J.:
Fluorescence spectroscopy and chemometrics in the food classification − a review

Berger K.G.:
Trans-free fats with the products of the oil palm − a selective review

Dvořáková M., Hulín P., Karabín M., Dostálek P.:
Determination of polyphenols in beer by an effective method based on solid-phase extraction and high performance liquid chromatography with diode-array detection

Buciński A., Zieliński H., Kozłowska H.:
Prediction of the kind of sprouts of Cruciferae family based on artificial neural network analysis

Kopicová Z., Vavreinová S.:
Occurrence of squalene and cholesterol in various species of Czech freshwater fish

Karagözlü N., Karagözlü C., Ergönül B.:
Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation

Houška M., Kýhos K., Landfeld A., Průchová J., Schlemmerová L., Šmuhařová H., Špelina V., Novotná P.:
Dry heat inactivation of Bacillus cereus in rice

Simonová J., Vázlerová M., Steinhauserová I.:
Detection of pathogenic Yersinia enterocolitica serotype O:3 by biochemical, serological, and PCR methods

Poustka J., Dunovská L., Hajšlová J., Holadová K., Poustková I.:
Determination and occurrence of bisphenol A, bisphenol A diglycidyl ether, and bisphenol F diglycidyl ether, including their derivatives, in canned foodstuffs’ from the Czech retail market

Velíšek J., Cejpek K.:
Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 2 − a review

Novotný O., Cejpek K., Velíšek J.:
Formation of α-hydroxycarbonyl and α-dicarbonyl compounds during degradation of monosaccharides

Horváthová J., Suhaj M., Polovka M., Brezová V., Šimko P.:
The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)

Kizilaslan H., Kizilaslan N.:
Risk analysis in Turkey milk production

Ugarcic-Hardi Ž., Jukic M., Koceva Komlenic D., Sabo M., Hardi J.:
Quality parameters of noodles made with various supplements

Velíšek J., Cejpek K.:
Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 1 - a review

Paulíčková I., Ehrenbergerová J., Fiedlerová V., Gabrovská D., Havlová P., Holasová M., Kopáček J., Ouhrabková J., Pinkrová J., Rysová J., Vaculová K., Winterová R.:
Evaluation of barley grass as a potential source of some nutritional substances

Amarowicz R., Zegarska Z., Pegg R. B., Karamac M., Kosinska A.:
Antioxidant and radical scavenging activities of a barley crude extract and its fraction

Adiguzel A., Ozer H., Kilic H., Cetin B.:
Screening of antimicrobial activity of essential oil and methanol extract of Satureja hortensis on foodborne bacteria and fungi

Jambrak A.R, Mason T.J., Paniwnyk L., Lelas V.:
Ultrasonic effect on pH, electric conductivity, and tissue surface of button mushrooms, Brussels sprouts and cauliflower.

Velíšek J., Cejpek K.:
Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins - a review

Botek P., Poustka J., Hajšlová J.:
Determination of banned dyes in spices by liquid chromatography−mass spectrometry

Míčková K., Čopíková J., Synytsya A.:
Determination of polydextrose as a fat replacer in butter

Synytsya A., Fesslová L., Marounek M., Čopíková J.:
Sodium cholate sorption on N-octadecylpectinamide in comparison with cholestyramine

Divínová V., Doležal M., Velíšek J.:
Free and bound 3-chloropropane-1,2-diol in coffee surrogates and malts