Czech J. Food Sci., 28 (2010)

Rohlík B.-A., Pipek P., Pánek J.:

The effect of natural antioxidants on the colour of dried/cooked sausages

Pipek P., Rohlík B.-A., Lojková A., Staruch L.:

Suppression of mould growth on dry sausages

Krajčová A., Schulzová V., Lojza J., Křížová L., Hajšlová J.:

Phytoestrogens in bovine plasma and milk – LC-MS/MS analysis

Merkl R., Hrádková I., Filip V., Šmidrkal J.:

Antimicrobial and antioxidant properties of phenolic acids alkyl esters

Miller P., Haveroen M.E., Solichová K., Merkl R., McMullen L.M., Míková K., Chumchalová J.:

Shelf life extension of liquid whole eggs by heat and bacteriocin treatment

Réblová Z., Okrouhlá P.:

 Ability of phenolic acids to protect α-tocopherol

Horníčková J., Kubec R., Cejpek K., Velíšek J., Ovesná J., Stavělíková H.:

Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes

Jelínek L., Šneberger M., Karabín M., Dostálek P.:

Comparison of Czech hop cultivars based on their contenst of secondary metabolites

Chrpová D., Kouřimská L., Gordon M.H., Heřmanová V., Roubíčková I., Pánek J.:

Antioxidant activity of selected phenols and herbs used in diets for medical conditions

Purkrtová S., Turoňová H., Pilchová T., Demnerová K., Pazlarová J.:

Resistance of Listeria monocytogenes biofilms to disinfectants 326

Hrádková P., Poustka J., Hloušková V., Pulkrabová J., Tomaniová M., Hajšlová J.:

Perfluorinated compounds: occurrence of emerging food contaminants in canned fish and seafood products

Bubník Z.:

70^th birthday of Professor Pavel Kadlec, Dr.Sc.

Simonová M.P., Chrastinová Ľ., Mojto J., Lauková A., Szábová R., Rafay J.:

 Quality of rabbit meat and phyto-additives

Lazárková Z., Buňka F., Buňková L., Valášek P., Kráčmar S., Hrabě J.:

Application of different sterilising modes and the effects on processed cheese quality

Çakmak Y.S., Güler G.Ö., Aktümsek A.:

Trans fatty acid contents in chocolates and chocolate wafers in Turkey

Codină G.G., Mironeasa S., Bordei D., Leahu A.:

Mixolab versus Alveograph and Falling Number

Xu H., He W., Liu K., Gao Y.:

Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide

Ergönül P.G., Nergiz C.:

Determination of organic acids in olive fruit by HPLC

Jokić S., Velić D., Bilić M., Bucić-Kojić A., Planinić M., Tomas S.:

Modelling of solid-liquid extraction process of total polyphenols from soybeans

Bingöl M., Yentür G., Er B., Öktem A.B.:

Determination of some heavy metal levels in soft drinks from Turkey using ICP/OES method

Nagy-Gasztonyi M., Nagy A., Németh-SZerdahelyi E., Pauk J., Gelencsér É.:

The activities of amylases and α-amylase inhibitor in wide-range herbicide resistant wheat lines

Hussein A.S., Ibrahim G.S., Asker M.M.S., Mahmoud M.G.:

Exopolysaccharide from Lactobacillus helveticus: identification of chemical structure and effect on biscuit duality

Belajová E., Rauová D.:

Comparison of two clean up techniques in isolation of ochratoxin A from red wine

Vytřasová J., Fousová J., Šnévajsová P., Pejchalová M.:

 Influence of the preservative material HOLDBACTM on the growth and proliferation of Listeria on the surfaces of cheeses

Herceg I.L., Jambrak A.R., Šubarić D., Brnčić M., Brnčić S.R., Badanjak M., Tripalo B., Ježek D., Novotni D., Herceg Z.: .
Texture and pasting properties of ultrasonically treated corn starch

Muchová Z., Žitný B.:
New approach to the study of dough mixing processes

Cai W., Gu X., Tang J.:
Extraction, purification, and characterisation of the flavonoids from Opuntia milpa alta skin

Qin C., Li Y., Niu W., Ding Y., Zhang R., Shang X.:
Analysis and characterisation of anthocyanins in mulberry fruit

Vera-Guzmán A.M., Guzmán-Gerónimo R.I., López M.G.:
Major and minor compounds in a Mexican spirit, young Mezcal coming from two Agave species.

Ovesná J., Kučera L., Hodek J., Demnerová K.:
Reliability of PCR based screening for identification and quantification of GMOs

Modzelewska-Kapituła M., Kłobukowski J., Kłębukowska L., Wiśniewska-Pantak D.:
The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats

Karlová T., Poláková L., Šmidrkal J., Filip V.:
Antimicrobial effects of fatty acid fructose esters

Ozer O., Sariçoban C.:
The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Janštová B., Dračková M., Cupáková Š., Přidalová H., Pospíšilová M., Karpíšková R., Vorlová L.:
Safety and quality of farm fresh goat’s cheese in the Czech Republic

Tang D.-S., Tian Y.-J., He Y.-Z., Li L., Hu S.-Q., Li B.:
Optimisation of ultrasonic-assisted protein extraction from brewer’s spent grain

Šavel J., Košín P., Brož A.:
Anaerobic and aerobic beer aging

Mišurcová L., Kráčmar S., Klejdus B., Vacek J.:
Nitrogen content, dietary fiber, and digestibility in algal food products

Sladký P., Koukol R.:
Comparison of hazes in freshly bottled and aged beers by multiple angle turbidimetry

Sádecká J.:
Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper (Piper nigrum L.)

Ertürk Ö.:
Antibacterial and antifungal effects of alcoholic extracts of 41 medicinal plants growing in Turkey

Živković J., Zeković Z., Mujić I., Vidović S., Cvetković D., Lepojević Ž., Nikolić G., Trutić N.:
Scavenging capacity of superoxide radical and screening of antimicrobial activity of Castanea sativa Mill. extracts

Bilaničová D., Mastihuba V., Mastihubová M., Bálešová J., Schmidt Š.:
Improvements in enzymatic preparation of alkyl glycosides

Vyletělová M.:
The survival of Mycoplasma bovis at different temperatures

Kubátová A.:
Collection of food relevant microscopic fungi under the Czech national programme of protection of genetic resources of economically significant microorganisms – a short report