Czech J. Food Sci., 26 (2008)

Index of volume 26, Author index, Author institution index, List of reviewers, Subject index

Navrátilová P.
Screening methods used for the detection of veterinary drug residues in raw cow milk – a review

Chloupek O., Both Z., Dostál V., Hrstková P., Středa T., Betsche T., Hrušková M., Horáková V.
Better bread from vigorous grain?

Landfeld A., Houška M., Hoke K.
Sorption and thermal properties of rice, potato starch, and oat flakes

Švec I., Hrušková M., Vítová M., Sekerová H.
Colour evaluation of different pasta samples

Komprda T., Dohnal V., Závodníková R.
Contents of some biologically active amines in a Czech blue-vein cheese

Synytsya A., Míčková K., Jablonský I., Sluková M., Čopíková J.
Mushrooms of genus Pleurotus as a source of dietary fibres and glucans for food supplements

Hoang V.H., Apoštolová P., Dostálová J., Pudil F., Pokorný J.
Antioxidant activity of peanut skin extracts from conventional and high-oleic peanuts

Filip Z., Hermann S., Demnerová K.
FT-IR spectroscopic characteristics of differently cultivated Escherichia coli

Okrouhlá M., Stupka R., Čítek J., Šprysl M., Trnka M., Kluzáková E.
Effect of lean meat proportion on the chemical composition of pork

Vlková H., Babák V., Seydlová R., Pavlík I., Schlegelová J.:
Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms – a review

Tůma Š., Kučerová K., Plocková M.:
Isolation of anticlostridially active lactobacilli from semi-hard cheese

Pipek P., Staruch L., Izumimoto M.:
Stabilization of minced meat colour by carbon monoxide

Delgado-Andrade C., Rufián-Henares J. A., Morales F. J.:
Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products

Bárta J., Bártová V.:
Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: processing versus table potatoes

Chen Q., Zhao J., Liu M., Cai J.:
Nondestructive identification of tea (Camellia sinensis L.) varieties using FT-NIR spectroscopy and pattern recognition

Winterová R., Mikulíková R., Mazáč J., Havelec P.:
Assessment of the authenticity of fruit spirits by gas chromatography and stable isotope ratio analyses

Petravić Tominac V., Kovačević Ganić K., Komes D., Gracin L., Banović M., Marić V.:
Influence of media composition and temperature on volatile aroma production by various wine yeast strains

Kokkinakis E. N., Fragkiadakis G. A., Ioakeimidi S. H., Giankoulof I. B., Kokkinaki A. N.:
Microbiological quality of ice cream after HACCP implementation: a factory case study

Davídek J.:

Jan Velíšek, Karel Cejpek – Biosynthesis of Food Components

Boreková M., Hojerová J., Koprda V., Bauerová K.:
Nourishing and health benefits of coenzyme Q₁₀

Stratil P., Kubáň V., Fojtová J.:
Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods

Wu C.H., Murthy H.N., Hahn E.J., Lee H.L, Paek K.Y.:
Efficient extraction of caffeic acid derivatives from adventitious roots of Echinacea purpurea

Čížková H., Voldřich M., Mlejnecká J., Kvasnička F.:
Authenticity evaluation of tea-based products

Fikselová M., Šilhár S., Mareček J., Frančáková H.:
Extraction of carrot (Daucus carota L.) carotenes under different conditions

Ali M.A., Sayeed M.A., Reza M.S., Yeasmin Mst.S., Khan A.M.:
Characteristics of seed oils and nutritional compositions of seeds from different varieties of Momordica charantiaLinn.cultivated in Bangladesh

Liu W.Y., Shi Y.W., Wang X.Q., Lou K.:
Isolation and identification of a strain producing cold-adapted β galactosidase, and purification and characterisation of the enzyme

Šabatková Z., Demnerová K., Pázlarová J.:
Optimisation of the PCR method for the detection of Campylobacter jejuni and Campylobacter coli in samples of ready-to-eat chicken meals

Jaleel C.A., Gopi R., Panneerselvam R.:
Biochemical alterations in white yam (Dioscorea rotundata Poir.) under triazole fungicides: impacts on tuber quality .

Christa K., Soral-Śmietana M.
Buckwheat grains and buckwheat products – nutritional and prophylactic value of their components – a review

Brindzová L., Čertík M., Rapta P., Zalibera M., Mikulajová A., Takácsová M.
Antioxidant activity, β-glucan and lipid contents of oat varieties

Celikel N., Kavas G.
Antimicrobial properties of some essential oils against some pathogenic microorganisms

Mikeš O., Vrchotová N., Tříska J., Kyseláková M., Šmidrkal J.
Distribution of major polyphenolic compounds in vine grapes of different cultivars growing in South Moravian vineyards

Štern P., pokorný J., Šedivá A., Panovská Z.
Rheological and sensory characteristics of yoghurt-modified mayonnaise

Hoke K., Landfeld A., Severa J., Kýhos K., Žitný R., Houška M.
Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical display cabinet

Ramadan M.F., Asker M.M.S., Ibrahim Z.K.
Functional bioactive compounds and biological activities of Spirulina platensis lipids

Sindou E., Vaimakis V., Vaimakis T., Roussis I.G.
Effect of juice clarification by flotation on the quality of white wine and orange juice and drink – Short Communication

Velíšek J., Davídek J., Cejpek K.:
Biosynthesis of food constituents: Natural pigments. Part 2 – a review

Kadlec P., Dostálová J., Bernášková J., Skulinová M.:
Degradation of α-galactosides during the germination of grain legume seeds

Fıratlıgil-Durmuş E., Šárka E., Bubník Z.:
Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey

Novotný O., Cejpek K., Velíšek J.:
Formation of carboxylic acids during degradation of monosaccharides

Buřičová L., Réblová Z.:
Czech medicinal plants as possible sources of antioxidants

Panovská Z., Šedivá A., Jedelská M., Pokorný J.:
Effect of ethanol on interactions of bitter and sweet tastes in aqueous solutions

Kovalczuk T., Poustka J., Hajšlová J.:
HPLC-MS/MS method for analysis of isoproturon in difficult matrix: poppy seeds

Grosová Z., Rosenberg M., Rebroš M.:
Perspectives and applications of immobilised β-galactosidase in food industry – a review

Wróblewska B., Jędrychowski L., Hajós G., Szabó E.:
Influence of Alcalase and transglutaminase on immunoreactivity of cow milk whey proteins

Leszczyńska J., Łącka A., Bryszewska M., Brzezińska-Błaszczyk E.:
The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies

Holasová M., Fiedlerová V., Vavreinová S.:
Determination of folates in vegetables and their retention during boiling

Ying Ma, Li Lin, Da-Wen Sun:
Preparation of high Fischer ratio oligopeptide by proteolysis of corn gluten meal

Hejlová A., Blahovec J.:
Sloughing in potatoes induced by tuber density and affected by variety

Zahradníková L., Schmidt Š., Sékelyová Z., Sekretár S.:
Fractionation and identification of some phenolics extracted from evening primrose seed meal

Kružíková K., Svobodová Z., Valentová O., Randák T., Velíšek J.:
Mercury and methylmercury in muscle tissue of chub from the Elbe River main tributaries

Pipek P.:
Prof. Dr. Ing. Vladimír Kyzlink, DrSc., Dr.h.c. deceased

Tříska J., Balík J.:
Quality of Moravian and Czech wines and their future

Balík J., Kyseláková M., Tříska J., Vrchotová N., Veverka J., Híc P., Totušek J., Lefnerová D.:
The changes of selected phenolic substances in wine technology

Bábíková P., Vrchotová N., Tříska J., Kyseláková M.:
Content of trans-resveratrol in leaves and berries of interspecific grapevine (Vitis sp.) varieties

Balík J., Kumšta M.:
Evaluation of colour content in grapes originating from south Moravia

Balík J., Kyseláková M., Vrchotová N., Tříska J., Kumšta M., Veverka J., Híc P., Totušek J., Lefnerová D.:
Relations between polyphenols content and antioxidant activity in vine grapes and leaves

Cíchová M., Petříček J., Fiala J.:
Influence of tannin addition on the content and composition of polyphenolic compounds in wines

Hohnová B., Šťavíková L., Karásek P.:
Determination of anthocyanins in red grape skin by pressurised fluid extraction and HPLC

Šťavíková L. Polovka M., Hohnová B., Zemanová J.:
Multi-experimental characterisation of grape skin extracts

Stopka P., Křížová J., Vrchotová N., Bábíková P., Tříska J., Balík J., Kyseláková M.:
Antioxidant activity of wines and related matters studied by EPR spectroscopy

Totušek J., Lefnerová D., Kyseláková M., Balík J., Veverka J., Tříska J., Vrchotová N.:
Antimutagenic activity of raw materials and by-products by production of grape wines

Zendulka O., Zahradníková L., Juřica J., Totušek J.:
The influence of trans-resveratrol and quercetin on the activity of CYP1A2 in rat