Czech J. Food Sci., 27 (2009)

Index of volume 27, Author index, Author institution index, List of reviewers, Subject index

Lin H., Zhao J., Chen Q., Cai J., Zhou P.:
Eggshell crack detection based on acoustic impulse response and supervised pattern recognition

Mikulíková D., Masár Š., Horváthová V., Kraic J.:
Stability of quality traits in winter wheat cultivars

Kučerová J.:
Effects of location and year on technological quality and pentosan content in rye

Tóthová J., Sádecká J., Májek P.:
Total luminescence spectroscopy for differentiating between brandies and wine distillates

Medveďová A., Valík Ľ., Sirotná Z., Liptáková D.:
Growth characterisation of Staphylococcus aureus in milk: a quantitative approach

Lu X.X., Xie Ch., Gu Z.X.:
Optimisation of fermentative parameters for GABA enrichment by Lactococcus lactis

Martínez-Téllez M.A., Rodríguez-Leyva F.J., Espinoza-Medina I.E., Vargas-Arispuro I., Gardea A.A., González-Aguilar G.A., Ayala-Zavala J.F.:
Sanitation of fresh green asparagus and green onions inoculated with Salmonella

Šmidrkal J., Karlová T., Filip V., Zárubová M., Hrádková I.:
Antimicrobial properties of 11-cyclohexylundecanoic acid

Kružíková K., Blahová J., Kenšová R., Jurčíková J., Hypr D., Svobodová Z.:
Mercury and methylmercury content in chub from the Svitava and Svratka Rivers at agglomeration Brno

Cais-Sokolińska D., Pikul J.:
Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese

Grobelnik Mlakar S., Bavec M., Turinek M., Bavec F.:
Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt

Nagy A., Marciniak-Darmochwał K., Krawczuk S., Mierzejewska D., Kostyra H., Gelencsér É.:
Influence of glycation and pepsin hydrolysis on immunoreactivity of albumin/globulin fraction of herbicide resistant wheat line

Radojčić Redovniković I., Delonga K., Mazor S., Dragović-Uzelac V., Carić M., Vorkapić-Furač J.:
Polyphenolic content and composition and antioxidative activity of different cocoa liquors

Oszmiański J., Wojdyło A.:
Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Panda B.P., Javed S., Ali M.:
Engineering rice based medium for production of lovastatin with Monascus species

Čermák P., Landfeld A., Měřička P., Houška M.:
Enterococcus faecium growth model

Slaná I., Bartoš M., Roubal P., Babák V., Pavlík I.:
Mycobacterium avium subsp. paratuberculosis and M. a. avium detected by culture, IS900 and IS901 highly sensitive PCR in bulk tank milk from dairy herds in the Czech Republic between 2002 and 2004

Navrátilová P., Borkovcová I., Dračková M., Janštová B., Vorlová L.:
Occurrence of tetracycline, chlortetracycline, and oxytetracycline residues in raw cow’s milk

Amarowicz R., Pegg R.B., Kosińska A.:
SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves – a short report.

Gros I., Dyntar J., Grosová S.:
Food products distribution systems redesign in the food corporation acquisition and fusion conditions

Hasníková-schenková N., Jiřincová L., Šikulová M., Landfeld A., Marek M., Houška M., Voldřich M.:
The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg

Vaňha J., Hinková A., Sluková M., Kvasnička F.:
Detection of plant raw materials in meat products by HPLC

Hrušková M., Švec I.:
Wheat hardness in relation to other quality factors

Sýkorová A., Šárka E., Bubník Z., Schejbal M., Dostálek P.:
Size distribution of barley kernels

Rajchl A., Čížková H., Voldřich M., Lukešová D., Panovská Z.:
Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma

Lehnert R., Novák P., Macieira F., Kuřec M., Teixeira J.a., Branyik T.:
Optimisation of lab-scale continuous alcohol-free beer production

Patakova P., Lipovsky J., Cízkova H., Fortova J., Rychtera M., Melzoch K.:
Exploitation of food feedstock and waste for production of biobutanol

Brychta J., Smola J., Pipek P., Ondráček J., Bednář V., Čížek A., Brychta T.:
The occurrence of enterotoxigenic isolates of B. cereus in foodstuffs

Votavová L., Dobiáš J., Voldřich M., Čížková H.:
Migration of nonylphenols from polymer packaging materials into food simulants

Kabelová I., Dvořáková M., Čížková H., Dostálek P., Melzoch K.:
Determination of free amino acids in cheeses from the Czech market

Babić J., Šubarić D., Milicevic B., Ačkar D., Kopjar M., Nedic Tiban N.:
Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches

Psota V., Skulilová Z., Hartmann J.:
The effect of the barley variety, location and year crop on the haze of congress wort

Panovská Z., Štern P., Váchová A., Lukešová D., Pokorný J.:
Textural and flavour characteristics of commercial tomato ketchups

Jokić S., Mujić I., Martinov M., Velić D., Bilić M., Lukinac J.:
Influence of drying procedure on colour and rehydration characteristic of wild asparagus

Kazaz S., Baydar H., Erbas S.:
Variations in chemical compositions of Rosa damascena Mill. and Rosa canina L. fruits

Çon A.H., Karasu N.:
Determination of antagonistic starter cultures for pickle and olive fermentation processes

Shitaye J.E., Horvathová A., Bartošová L., Morávková M., Kaevska M., Donnelly N., Pavlík I.:
Distribution of non-tuberculosis mycobacteria in environmental samples from a slaughterhouse and in raw and processed meats

Šrobárová A., Eged Š., Teixeira Da Silva J., Ritieni A., Santini A.:
The use of Bacillus subtilis for screening fusaric acid production by Fusarium spp.

Kuzmanov D., Dimitrov N.:
Forecasting the necessity of grain fumigation during storage

Wang W., Dai X., Li Z., Meng Q:
Tissue distribution and elimination of florfenicol in topmouth culter (Culter alburnus) after oral administration

Jancurová M., Minarovičová L., Dandár A.:
Quinoa – a rewiev

Říhová Ambrožová J., Hubáčková J., Čiháková I.:
Drinking water quality in the Czech Republic

Jokić S., Velić D., Bilić M., Lukinac J., Planinić M., Bucić-Kojić A.:
Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples

Sirousazar M., Mohammadi-Doust A., Achachlouei B.F.:
Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits

Cao R., Xue Ch.-H., Liu Q., Xue Y.:
Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures

Arfan M., Amin H., Karamać M., Kosińska A., Wiczkowski W., Amarowicz R.:
Antioxidant activity of phenolic fractions of Mallotus philippinensis bark extract

Schlemmerová L., Houška M., Špelina V., Strohalm J., Landfeld A., Šmuhařová H., Němcová I., Kýhos K., Průchová J., Novotná P., Měřička P.:
Baroinactivation of Staphylococcus epidermidis – mathematical model and its verification using human and cow milk

Necidová L., Šťástková Z., Pospíšilová M., Janštová B., Strejček J., Dušková M., Karpíšková R.:
Influence of soft cheese technology on the growth and enterotoxin production of Staphylococcus aureus

Landfeld A., Strohalm J., Kýhos K., Průchová J., Houška M., Novotná P., Schlemmerová L., Šmuhařová H., Špelina V., Čermák P., Pavlišová K., Meřička P.:
High pressure inactivation of Enterococcus faecium – modelling and verification

Vranová J., Ciesarová Z.
Furan in food – a review

Pospiech M., Tremlová B., Renčová E., Randulová Z.
Immunohistochemical detection of soya protein – optimisation and verification of the method

Kopjar M., Piližota V., Tiban N.N., Šubarić D., Babić J., Ačkar Đ., Sajdl M
Strawberry jams: influence of different pectins on colour and textural properties

Požrl T., Kopjar M., Kurent I., Hribar J., Janeš A., Simčič M.
Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures

Polák J., Mestek O., Koplík R., Šantrůček J., Komínková J., Kodíček M.
Trace elements species fractionation in rye flour and rye (Secale cereale L.) seedlings

Chen X., Yang M., Sun Z., Liu W., Sun T., Meng H., Zhang H.
Molecular cloning and characterisation of alpha subunit of H⁺-ATPase in Lactobacillus casei Zhang

Şanlibaba P., Akkoç N., Akçelik M.
Identification and characterisation of antimicrobial activity of nisin a produced by Lactococcus lactis subsp. lactis LL27

Klewicka E., Klewicki R.
In vitro fermentation of galactosyl derivatives of polyols by Lactobacillus strains

R. Zamora, F. J. Hidalgo:
Lipids: Their Role in the Formation of Endogenous Antioxidants during Food Processing

R. Kováčová, A. Synytsya, J. Štětina:
Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins

V. Filip, I. Hrádková, J. Šmidrkal:
Antioxidants in Margarine Emulsions

A. Adams, V. Kitryte, R. Venskutonis, N. De Kimpe:
Characterisation of Polycondensation Products from Amino Acids and Lipid Oxidation Products

K. Cihelková, M. Zárubová, I. Hrádková, V. Filip, J. Šmidrkal:
Changes of Sunflower Oil Polyenoic Fatty Acids under High Temperatures

E. Abd El-Moneim Mahmoud, J. Dostálová, D. Lukešová, M. Doležal:
Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering

A. Rodríguez, I. Ortea, M. Trigo, Y. Sierra, J. M. Gallardo, G. Tabilo-Munizaga, M. Pérez-Won, S. P. Aubourg:
Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment

F. Courtois, L. Vedrenne, S. Georgé:
Mathematical Modelling of Some Nutrient Losses during Heat Treatment of Stewed Apples

I. Van Bree, S. Samapundo, F. Devlieghere, B. De Meulenaer:
Modelling the Effect of Headspace Oxygen Level on the Degradation of Vitamin C in a Model Fruit Juice

C. Pénicaud, V. Guillard, S. Peyron, N. Gontard:
Oxygen Transfer coupled to Oxidation Reactions: Numerical Tool for Optimizing Nutritional Quality of Food

R. Lang, T. Hofmann:
On the Generation of Bioactive Trigonelline Degradation Products upon Coffee Roasting and their Bioappearance after Coffee Consumption

M. Arlorio, J. D. Coisson, F. Travaglia, M. Rinaldi, M. Locatelli, M. Gatti, A. Caligiani, A. Martelli:
d-Amino Acids and Computer Vision Image Analysis: A New Tool to Monitor Hazelnuts Roasting?

M. Votruba, M. Vecka, L. Prokeš, B. Jurášková:
The Natural Products in Protection against the most Important Pathological Changes in Human Metabolism

F. Grzegorzewski, O. Schlüter, J. Ehlbeck, K.-D. Weltmann, M. Geyer, L. W. Kroh, S. Rohn:
Plasma-oxidative Degradation of Polyphenolics – Influence of Non-thermal Gas Discharges with Respect to Fresh Produce Processing

P. Schieberle:
Aroma Formation during Thermal Food Processing: Why do Thermally Treated Foods Smell Differently?

I. Hrádková, J. Šmidrkal, V. Filip, R. Merkl, E. Kabrdová:
Antioxidant Stability of Phenolic Acids and Their Esters

K. Cejpek, I. Maloušková, M. Konečný, J. Velíšek:
Antioxidant Activity in Variously Prepared Elderberry Foods and Supplements

L. Votavová, M. Voldřich, R. Ševčík, H. Čížková, J. Mlejnecká, M. Stolař, T. Fleišman:
Changes of Antioxidant Capacity of Robusta Coffee during Roasting

A. Jongjareonrak, R. Sawaddiwong, S. Benjakul, K. Osako, M. Tanaka:
Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice

P. Poinot, G. Arvisenet, J. Grua-Priol, C. Fillonneau, S. Mezaize, M. De Lamballerie, A. Le-Bail, C. Prost:
Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality

R. Vidrih, E. Zlatić, J. Hribar:
Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems

G. J. Pickering, A. Blake, Y Kotseridis:
Effect of Closure, Packaging and Storage Conditions on Impact Odorants of Wine

J. M. Ames:
Dietary Maillard Reaction Products: Implications for Human Health and Disease

C. Socaciu, F. Ranga, F. Fetea, L. Leopold, F. Dulf, R. Parlog:
Complementary Advanced Techniques Applied for Plant and Food Authentication

J. Dostálová, P. Kadlec, J. Bernášková, M. Houška, J. Strohalm:
The Changes of &alpha+-Galactosides during Germination and High Pressure Treatment of Legume Seeds

E. Zelená, M. Holasová, F. Zelený, V. Fiedlerová, P. Novotná, A. Landfeld, M. Houška:
Effect of Sulphur Fertilisation on Lycopene Content and Colour of Tomato Fruits

M. Dekker, K. Hennig, R. Verkerk:
Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables

G. Galaverna, C. Dall’Asta, M. Mangia, A. Dossena, R. Marchelli:
Masked Mycotoxins: an Emerging Issue for Food Safety

M. Courel, L. Ait-Ameur, E. Capuano, V. Fogliano, F. J. Morales, F. Courtois, I. Birlouez-Aragon:
Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies

Z. Ciesarová, K. Kukurová, A. Bednáriková, L. Marková, S. Baxa:
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation

C. Partschefeld, J. Schreiner, U. Schwarzenbolz, T. Henle:
Studies on Enzymatic Crosslinking of Casein Micelles

M. Dračková, I. Borkovcová, B. Janštová, M. Naiserová, H. Přidalová, P. Navrátilová, L. Vorlová:
Determination of Lactoferrin in Goat Milk by HPLC Method

I. González-Martín, J. M. Hernández-Hierro, I. Revilla, A. Vivar-Quintana, R. Morón-Sancho, J. Salvador-Esteban:
A Comparative Study of the Analysis of Free Fatty Acids in Cheeses (Cow’s, Ewe’s and Goat’s) with Different Ripening Times using NIRS: Intact Samples and Fat Extracts

A. M. Vivar-Quintana, M.A. Blanco López, I. Revilla, I. González-Martín, J. M. Hernández-Hierro, C. González-Pérez:
Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe’s Goat’s or Cow’s Milk

R. Marco-Molés, I. Pérez-Munuera, A. Quiles, I. Hernando:
Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C

I. González-Martín, J. M. Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega, C. González-Pérez:
Determination of the Mineral Composition (Ca, P, Mg, K, Na) in Cheeses (Cow’s, Ewe’s and Goat’s) with Different Ripening Times using Near Infrared Spectroscopy (NIRs) with a Fibre-Optic Probe

I. González-Martín, J. M. Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega, C. González-Pérez:
Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening

A. Kosińska, M. Karamać, R. Amarowicz:
Study on Interaction between Broad Bean Phenolic Compounds and Proteins using Fluorescence Method

R. Dostálová, J. Horáček, I. Hasalová, R. Trojan:
Study of Resistant Starch (RS) Content in Peas during Maturation

R. Vidrih, S. Filip, J. Hribar:
Content of Higher Fatty Acids in Green Vegetables

A. Rajchl, H. Čížková, M. Voldřich, M. Jirušková, R. Ševčík:
Evaluation of Shelf Life and Heat Treatment of Tomato Products

H. Čížková, R. Ševčík, A. Rajchl, M. Voldřich:
Nutritional Quality of Commercial Fruit Baby Food

Z. Šmídová, R. Izzo:
Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions

U. Schwietzke, U. Schwarzenbolz, T. Henle:
Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese

A. Wellner, Ch. Hüttl, T. Henle:
Influence of Heat Treatment on the Formation of Amadori Compounds in Carrots

A. Seidowski, D. Lunow, T. Henle:
Amadori Products – Substrates and Inhibitors for Intestinal Brush Border Glycosidases

M. Konečný, K. Cejpek, L. Čechovská, J. Velíšek:
Transformation Pathways of Reductones in the Advanced Maillard Reaction

M. Hellwig, J. Löbner, A. Schneider, U. Schwarzenbolz, T. Henle:
Release of Protein-Bound N-ε -(γ -glutamyl)-Lysine during Simulated Gastrointestinal Digestion

U. Schwarzenbolz, T. Henle:
Cysteine Mediated Formation of N-&epsilon -Carboxymethyllysine (CML) on Proteins

A. Förster, C. Börner, T. Henle:
Effect of a “Fast Food” Diet on the Urinary Excretion of Maillard Reaction Products

J. Atrott, T. Henle:
Methylglyoxal in Manuka Honey – Correlation with Antibacterial Properties

K. Trabs, N. Kasprick, T. Henle:
Isolation of Reaction Products Resulting from Heat-Induced Degradation of Inulin

V. Spěváčková, I. Hrádková, M. Ebrtová, V. Filip, M. Tesařová:
Lipid Oxidation in Dispersive Systems with Monoacylglycerols

E. Abd El-Moneim Mahmoud, J. Dostálová, J. Pokorný, D. Lukešová, M. Doležal:
Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation

D. Lukešová, J. Dostálová, E. Abd El-Moneim Mahmoud, M. Svárovská:
Oxidation Changes of Vegetable Oils during Microwave Heating

A. Rodríguez, M. Trigo, R. Pérez, J. M. Cruz, P. Paseiro, S. P. Aubourg:
Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutc h ): Effect of Packaging

Z. Réblová, D. Tichovská, M. Doležal:
Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation

M. Holasová, R. Dostálová, V. Fiedlerová, J. Horáček:
Variability of Lutein Content in Peas (Pisum sativum L.) in Relation to the Variety, Season and Chlorophyll Content

J. Musilová, J. Bystrická, J. Tomáš, Z. Poláková, S. Melicháčová:
Changes of Vitamin C Content in Relation to the Range of Accumulation of Cd, Pb and Zn in Potato Tubers

P. García-García, K. Segovia-Bravo, A. López-López, M. Jaren-Galán, A. Garrido:
Mechanism and Polyphenols Involved in the Browning Reaction of Olives

R. Fabiani, P. Rosignoli, R. Fuccelli, F. Pieravanti, A. De Bartolomeo, G. Morozzi:
Involvement of Hydrogen Peroxide Formation on Apoptosis Induction by Olive Oil Phenolic Compounds

Z. Kotíková, A. Hejtmánková, J. Lachman:
Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes

A.Vollmannová, T. Tóth, D. Urminská, Z. Poláková, M. Timoracká, E. Margitanová:
Anthocyanins Content in Blueberries (Vaccinium corymbosumL.) in Relation to Freesing Duration

K. Cejpek, J. Velíšek:
Advances in Chemistry of Isothiocyanate-derived Colourants

J. Fuentes, S. Jaramillo, R. Guillén, A. Jiménez, R. Rodríguez, A. Lama, J. Fdez-Bolanos, R. Rodríguez:
Influence of Environmental Factors on Green Asparagus Flavonoids

S. Jaramillo, J. Fuentes, R. Rodríguez, A. Jiménez, G. Rodríguez, A. Lama, J. Fdez-Bolanos, R. Guillén:
Saponin Profile of Green Asparagus Genotypes

D. Komes, D. Horžić, A. Belščak, K. Kovačević Ganič, A. Baljak:
Determination of Caffeine Content in Tea and Maté Tea by using Different Methods

I. Borkovcová, E. Janoušková, M. Dračková, B. Janštová, L. Vorlová:
Determination of Sterols in Dairy Products and Vegetable Fats by HPLC and GC Methods

C. Annaratone, A. Caligiani, M. Cirlini, L. Toffanin, G. Palla:
Sterols, Sterol Oxides and CLA in Typical Meat Products from Pigs Fed with Different Diets

M. Lehtonen, S. Kemmo, A.-M. Lampi, V. Piironen:
Hydroperoxide Formation of Steryl Ester

A. López-López, F. Rodríguez Gómez, A. Cortés-Delgado, A. Garrido-Fernández:
Changes in Sterols, Fatty Alcohol and Triterpenic Alcohol during Ripe Olive Processing

M. Bordiga, J. D. Coisson, F. Travaglia, G. Piana, M. Arlorio:
HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines

A. Kunicka-Styczyńska, E. Pogorzelski:
l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines

J. Horníčková, J. Velíšek, J. Ovesná, H. Stavělíková:
Distribution of S-alk(en)yl-l-cysteine Sulfoxides in Garlic (Allium sativum L.)

T. Bojňanská, H. Frančáková, P. Chlebo, A. Vollmannová:
Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status

S. Zilic, V. Hadzitaskovis-Sukalovic, M. Milasinovic, D. Tvrzic, M. Maksimovic:
Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour

N. Březinová Belcredi, J. Ehrenbergerová, S. Běláková, K. Vaculová:
Barley Grain as a Source of Health-Beneficial Substances

M. Krpan, K. Marković, G. Šarić, B. Skoko, M. Hruškar, N. Vahčić:
Antioxidant Activities and Total Phenolics of Acacia Honey

A. Vollmannová, J. Tomáš, D. Urminská, Z. Poláková, S. Melicháčová, L. Krížová:
Content of Bioactive Components in Chosen Cultivars of Cranberries (Vaccinium vitis-idaea L.)

A. Krajčová, V. Schulzová, J. Hajšlová, M. Bjelková:
Lignans in Flaxseed

G. Chunsriimyatav, I. Hoza, P. Valášek, S. Skrovanková, D. Banzragch, N. Tsevegsuren:
Anticancer Activity of Lignan from the Aerial Parts of Saussurea salicifolia (L.) DC.

G. Chunsriimyatav, I. Hoza, P. Valášek, S. Skrovanková, D. Banzragch, N. Tsevegsuren:
Determination of Phenolic Compounds in Saussurea salicifolia (L.) DC. by HPLC

I. Revilla, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, J. Viñuela-Serrano, A. M. Vivar-Quintana, C. Palacios:
Changes in Ewe’s Milk Composition in Organic versus Conventional Dairy Farms

I. Revilla, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, A. M. Vivar-Quintana, C. Palacios, P. Severiano-Pérez:
Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production

R. Marco-Molés, I. Hernando, E. Llorca, I. Pérez-Munuera:
Main Chemical Changes in Proteins and Structure of Egg Treated with High Pressure Homogenisation

V. Álvarez, M. Trigo, S. Lois, D. Fernández, I. Medina, S. P. Aubourg:
Comparative Lipid Composition Study in Farmed and Wild Blackspot Seabream (Pagellus bogaraveo)

J. Pena, M. Trigo, G. Bouzada, D. Fernández, J. Barros-Velázquez, S. P. Aubourg:
Chemical Changes in Chilled Farmed Sea Bass (Dicentrarchus labrax): Effect of Advanced Icing Conditions

M. Voldřich, A. Rajchl, H. Čížková, P. Cuhra:
Detection of Foreign Enzyme Addition into the Adulterated Honey

U. Krupa-Kozak, M. Wronkowska, M. Soral-Śmietana, A. Troszyńska, J. Sadowska:
The Improvement of Sensory Quality and Texture Properties of Gluten Free Bread Fortified with Ca

M. Wronkowska, D. Szawara-Nowak, D. Zielińska, A. Troszyńska, M. Soral-Śmietana:
Influence of the Addition of Buckwheat Flour on Gluten Free Bread Quality and Antioxidant Capacity

Ž. Ugarčić-Hardi, D. Koceva Komlenić, M. Jukić, A. Kuleš, I. Jurkin:
Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements

L. M. Guardeño, E. Llorca, I. Pérez-Munuera, A. Quiles, I. Hernando:
Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven

M. Tesařová, M. Zárubová, V. Filip, V. Spěváčková, J. Šmidrkal:
The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends

M. Opalić, Z. Domitran, D. Komes, A. Belščak, D.. Horžić, D. Karlović:
The Effect of Ultrasound Pre-Treatment and Air-Drying on the Quality of Dried Apples

T. Požrl, K. Podgrajšek, J. Hribar, M. Simčič:
Functional Perspective of Products from Pears cv. Pituralka

M. J. Esteve, F. J. Barba, S. Palop, A. Frígola:
The Effects of non-Thermal Processing on Carotenoids in Orange Juice

C. Cortés, M. J. Esteve, A. Frígola:
Anteroxanthin Concentration during Refrigerated Storage in Orange Juice Treated by PEF

K. Hejtmánková, V. Pivec, E. Trnková, K. Hamouz, J. Lachman:
Quality of Coloured Varieties of Potatoes

M. Voldřich, I. Horsáková, M. Čeřovský, H. Čížková, H. Opatová:
Factors Affecting the Softening of Pickled Pasteurised Cucumbers

A. Kunicka-Styczyńska:
Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification

S. Obruča, I. Márová, K. Pařilová, L. Müller, Z. Zdráhal, R. Mikulíková:
A Contribution to Analysis of “Czech Beer” Authenticity

K. Čmejlová, Z. Panovská, A. Váchová, D. Lukešová:
Time-Intensity Studies of Sweeteners

A. Váchová, Z. Panovská, D. Lukešová:
The Selection of the Optimal Rate of Acid and Sweet Taste for Lemon Flavoured Drops

Z. Panovská, A. Váchová, J. Řeřichová:
Sensitivity of Assessors to Ferrous Salts

M. Kurzawa, A. Jastrzębska, E. Szłyk:
Application of Fluorimetric Methods for Selected Additives Determination in Food Products

A. Jas trzębska, P. Hrynczyszyn and E. Szłyk
Comparison of cITP and 31 P NMR Methods for Determination of Polyphosphates in Meat Product and Sea Fruits

M. Wronkows ka, U. Krupa-Kozak and M. Soral-Śmietana
Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components

L. M. Guardeño, M. Hernández-Carrión, J. M. Catala-Civera, P. Plaza, I. Pérez-Munuera, I. Hernando:
Improving Microwave Heating using Polysaccharides as Thickeners

F. Travaglia, J. D. Coisson, M. Bordiga, A. Martelli, M. Arlorio:
Improving the Quality of Roasted Hazelnuts during their Shelf-life using Film Coating Starch-Based

K. Hanušová, J. Dobiáš, K. Klaudisová:
Effect of Packaging Films Releasing Antimicrobial Agents on Stability of Food Products

M. Blažková, M. Koets, J. H. Wichers, A. van Amerongen, L. Fukal, P. Rauch:
Nucleic Acid Lateral Flow Immunoassay for the Detection of Pathogenic Bacteria from Food

L. Necidová, B. Janštová, S. Karpíšková, Š. Cupáková, M. Dušková, R. Karpíšková:
Importance of Enterococcus spp. for Forming a Biofilm

K. Trivedi, I. Borkovcová, R. Karpíšková:
Tyramine Production by Enterococci from Various Foodstuffs: A Threat to the Consumers

J. M. Hernández-Hierro, R. J. Garcia-Villanova, P. Rodríguez Torrero, I. M. Toruño Fonseca:
Aflatoxins and Ochratoxin A in Red Paprika for Retail Sale in Spain: Occurrence and Evaluation of a Simultaneous Analytical Method

I. Horsáková, M. Voldřich, M. Čeřovský, P. Sedláčková, P. Šicnerová, P. Ulbrich:
Asaia sp. as a Bacterium Decaying the Packaged Still Fruit Beverages

M. Dušková, A. Španová, V. Dráb, B. Rittich:
Searching for Genes of Lactococcus lactis subsp. lactis Encoding the Bacteriocin Nisin using DNA/DNA Hybridisation

K. Tomková, F. Štumr, P. Dvorská, P. Šafářová, J. Rysová, D. Gabrovská, P. Hanák, J. Plicka:
Methods for the Determination of Allergenic Substances in Foods

K. Hellerová, L. Čurda:
Influence of Type of Substrate and Enzyme Concentration on Formation of Galacto-oligosaccharides

L. Tivana, J. da Cruz Francisco, B. Bergenståhl, P. Dejmek:
Cyanogenic Potential of Roasted Cassava (Manihot esculenta Crantz) roots Rale from Inhambane Province, Mozambique

H. Čížková, M. Voldřich, R. Ševčík, J. Pivoňka:
Off-flavour Defects of Packed Waters and Soft Drinks

J. Musilová, T. Tóth, J. Árvay:
Contents of Heavy Metals in Different Saccharides Fractions of Potato Tubers

K. Jomová, M. Morovič:
Effect of Heavy Metal Treatment on Molecular Changes in Root Tips of Lupinus luteus L.

T. Tóth, J. Tomáš, P. Lazor, D. Bajčan, K. Jomová:
The Transfer of Heavy Metals from Contaminated Soils into Agricultural Plants in High Tatras Region

I. Poustková, L. Kouřimská, K. Václavíková, D. Miholová, L. Babička:
The Effect of Fertilisation Method on Selected Elements Content in Tomatoes (Lycopersicon lycopersicum)

J. Tomáš, J. Čéry, S. Melicháčová, J. Árvay, P. Lazor:
Monitoring of Risky Elements in Zone of Pollution Strážske Area

M. Banović, J. Kirin, N. Ćurko, K. Kovačević Ganić:
Influence of Vintage on Cu, Fe, Zn and Pb Content in Some Croatian Red Wines

V. Harkabusová, B. Macharáčková, O. Čelechovská, E. Vitoulová:
Determination of Arsenic in the Rainbow Trout Muscle and Rice Samples

J. Knápek, V. Herman, R. Buchtová, D. Vošmerová:
Determination of Tin in Canned Foods by Atomic Absorption Spectrometry

E. Standarová, I. Borkovcová, M. Dušková, H. Přidalová, M. Dračková, L. Vorlová:
Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva

Z. Šmídová, M. Blažková, L. Fukal, P. Rauch:
Pesticides in Food – Immunochromatographic Detection of Thiabendazole and Methiocarb

M. Doležal, J. Kertisová, Z. Zelinková, J. Velíšek:
Analysis of Bread Lipids for 3-MCPD Esters

Z. Zelinková, M. Doležal, J. Velíšek:
3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products

K. Kukurová, Z. Ciesarová, A. Bednáriková, L. Marková:
Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices

Z. Dupáková, K. Klaudisová, L. Votavová, J. Dobiáš, M. Voldřich:
Migration of Printing Ink Constituents from Packaging into Food Simulan

Němečková I., Pechačová M., Roubal P.:
Problems with detection of proteolytic microorganisms and their undesirable activities in milk

Lacmanová I., Pazlarová J., Kostelanská M., Hajšlová J.:

PCR-based identification of toxinogenic Fusarium species

Hudecová A., Valík Ľ., Liptáková D.:
Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria

Šťástková Z., Karpíšková S., Karpíšková R.:
Findings of methicillin-resistant strains of Staphylococcus aureus in livestock

Valihrach L., Demnerová K., Karpíšková R., Melenová I.:
The expression of selected genes encoding enterotoxins in Staphylococcus aureus strains

Gelbíčová T., Karpíšková R.:
Occurrence and characteristics of Listeria monocytogenes in ready-to-eat food from retail market in the Czech Republic

Medveďová A., Valík Ľ., Studeničová A.:
The effect of temperature and water activity on the growth of Staphylococcus aureus

Hochel I., Škvor J.:
Characterisation of antibodies for the immunochemical detection of Enterobacter sakazakii

Hodek J., Ovesná J., Kučera L.:
Interferences of PCR effectivity: importance for quantitative analyse

Kučerová K., Svobodová H., Tůma Š., Ondráčková I., Plocková M.:
Production of biogenic amines by Enterococci

Kučerová K., Korbová I., Horáčková Š., Šviráková E., Plocková M.:
Influence of Enterococci and Lactobacilli on Listeria

Šviráková E., Složilová I., Tichovský P., Plocková M.:
Effect of Lactococcus sp. on the growth of Listeria sp. in the model UHT milk system