Czech J. Food Sci.
160/2009-CJFS: Ozer O., Cemalettin S.C.
The effects of butylated hydroxyanisole, ascorbic acid and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during frozen storage
abstract
312/2009-CJFS: Zaman M.Z., Bakar F.A., Selamat J., Bakar J.
The occurrence of biogenic amines and amines degrading bacteria in fish sauce
abstract
49/2009-CJFS: Xie Y., A Wang A., Lu Q., Hui M.
The effect of rheological properties of microcapsule wall materials on morphology and particle size distribution
abstract
104/2009-CJFS: Wang H., Martin M.W., Yin S.
The synergistic effect of daidzein and α-tocopherol or ascorbic acid on microsome and LDL oxidation
abstract
217/2009-CJFS: Żyżelewicz D., Nebesny E., Motyl I., Libudzisz Z.
Effect of milk chocolate supplementation with lyophilized Lactobacillus cells on its attributes
abstract
225/2008-CJFS: Hejlová A., Blahovec J.
The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing
abstract
256/2009-CJFS: Gazor H.R., Mohsenimanesh A.
Modeling drying kinetics of canola in fluidised bed dryer
abstract
135/2009-CJFS: Tateo F., Bononi M., Gallone F.
Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry
abstract
112/2009-CJFS: Ghufran Saeed S. M., Umer Abdullah S., Asad Sayeed S., Rashida Ali
Food protein: Food color interactions and its application in rapid protein assay
abstract
146/2009-CJFS: Blahovec J., Yanniotis S.
GAB generalised equation as a basis for sorption spectral analysis
abstract
194/2008-CJFS: Altuntas E., Erkol M.
Physical properties of shelled and kernel walnuts as affected by the moisture content
abstract
202/2009-CJFS: Lachman J., Hejtmánková A., Sýkora J., Karban J., Rygerová B.
Content of major phenolic and flavonoid antioxidants in selected Czech honey
abstract
212/2009-CJFS: Rop O., Balík J., Řezníček V., Juríková T., Škardová P., Salaš P., Sochor J., Mlček J., Kramářová D.
Chemical characteristics of fruit of some selected quince (Cydonia oblonga Mill.) cultivars
abstract
228/2009-CJFS: Ruan Ch.-Q., Chi Y.-J., Zhang R.-D.
Kinetics of hydrolysis of egg white protein by pepsin
abstract
343/2009-CJFS: Ren J., Wang H., Zhao M., Cui Ch., Hu X.
Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates
abstract
65/2009-CJFS: Schlegelová J., Babák V., Holasová M., Konstantinová L., Necidová L., Šišák F., Vlková H., Roubal P., Jaglic Z.
Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants
abstract
182/2009-CJFS: Gheisari H.R., Møller J.K.S., Adamsen C.E., Skibsted L.H.
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
abstract
253/2009-CJFS: Vitali D., Amidžić Klarić D., Vedrina Dragojević I.
Nutritional and functional properties of certain gluten free raw materials
abstract
269/2009-CJFS: Cicvárek J., Čurda L., Elich O., Dvořáková E., Dvořák M.
Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria
abstract
339/2009-CJFS: Mu L., Zhao H., Zhao M., Cui Ch., Liu L.
Physicochemical properties of soy protein isolates-acacia gum conjugates
abstract
66/2010-CJFS: Parunović N., Petrović M., Matekalo-Sverak V., Parunović J., Radović Č.
Relationship between carcass weight, skatole level and sensory assessment in fat of different boars
abstract
97/2010-CJFS: Božanić R., Lovković S., Jeličić I.
Optimising fermentation of soymilk with probiotic bacteria
abstract
171/2009-CJFS: Tseng Yu-H., Yang J-H., Lee CH-E., Mau J-L.
Quality of shiitake stipe steamed bun
abstract
212/2008-CJFS: Landfeld A., Erban V., Kováříková E., Houška M., Kýhos K., Průchová J.
Decontamination of cut carrot by Persteril agent based on the action of peroxyacetic acid
abstract
272/2009-CJFS: Kovačević D., Mastanjević K.
Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat
abstract
80/2008-CJFS: Temiz H., Yeşilsu A.F.
The effect of pekmez addition on the physical, chemical and sensory properties of ice cream
abstract
117/2009-CJFS: Babar Ali M., Khandaker L., Oba S.
Changes in pigments, total polyphenols, antioxidant capacity and colour parameters of red and green edible amaranth leaves under different shade levels
abstract
162/2009-CJFS: Havrlentová M., Petruláková Z., Burgárová A., Gago F., Hlinková A., Šturdík E.
Cereal β-glucans and their significance for the preparation of functional foods
abstract
179/2009-CJFS: Isıl Var I., Erginkaya Z., Kabak B.
Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species
abstract
180/201-CJFS: Rabrenovic B., Dimic E., Maksimovic M., Sobajic S., Gajic-Krstajic L.
Determination of fatty acid and tocopherol composition and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia
abstract
198/2008-CJFS: Carina Fernández C., Romero A., Doval M., Sturla M., Judis M.:
Influence of meat components on antioxidant activity of beef proteins/MAD reaction products
abstract
252/2009-CJFS: Kohajdová Z., Karovičová J., Schmidt Š.
Lupin composition and bakery using possibility
abstract
202/2008-CJFS: Vidrih R., Vidakovič S., Abramovič H.
Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils
abstract
69/2009-CJFS: Budryn G., Nebesny E., Kula J., Majda T., Krysiak W.
HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews
abstract
177/2010-CJFS: Chuanguang Qin, Yang Li, Weining Niu, Yan Ding, Xiaoya Shang, Chunlan Xu
Composition analysis and structural identification of anthocyanins in fruit of waxberry
abstract
206/2008-CJFS: Matthaus B., Özcan M.M.
The fatty acids, tocopherol and sterol contents of some Nigella species seed oil
abstract
73/2010-CJFS: Vacková S., Vacek J.
Thermoelectric effect on potato tuber [Solanum tuberosum L.] – Short communication
abstract
142/2010-CJFS: 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
abstract
98/2010-CJFS: Říhová Ambrožová J., Říha J., Hubáčková J., Čiháková I.
Risk analysis for accumulation of drinking water
abstract
87/2009-CJFS: Řezáčová-Lukášková Z., Tremlová B., Pospiech M., Renčová E., Randulová Z.
Immunohistochemical detection of wheat protein in model samples
abstract
171/2008-CJFS: Boycheva S., Dimitrov T., Naydenova N., Mihaylova G.
Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
abstract
45/2010-CJFS: Tömösközi S., Gyenge L., Pelcéder Á., Abonyi T., Lásztity R.
The effect of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
abstract
40/2010-CJFS: Banu I., Stoenescu G, Ionescu V., Aprodu I.
Estimation of the baking quality of the wheat flours based on rheological parameters of the Mixolab curve
abstract
124/2008-CJFS: Zhang W., He J., Pan Q., Han F., Duan Ch.
Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace
abstract
132/2009: Amidžić Klarić D., Klarić I., Velić D., Vedrina Dragojević I.
Evaluation of mineral and heavy metal content in Croatian blackberry wines
abstract
165/2009-CJFS: Hassanpouraghdam M.B., Akhgari A.B., Aazami M.A., Emarat-Pardaz J.
A new menthone type of Mentha pulegium L. volatile oil from Northwest Iran
abstract
191/2010-CJFS: Karamucki, Józefa Gardzielewska J., Rybarczyk A., Jakubowska M., Natalczyk-Szymkowska W.
Usefulness of selected methods of colour change measurement for pork quality assessment
abstract
201/2008: Kovačević D., Mastanjević K., Kordić J.
Cryoprotective effect of polydextrose on chicken surimi
abstract
213/2009-CJFS: Glibowski P., Kordowska-Wiater M., Glibowska A.
Effect of storage on texture and microbiological stability of o-w emulsions with inulin
abstract
217/2010-CJFS: Bergerová E., Godálová Z., Siekel P.
Combined effect of temperature, pressure and low pH on the DNA amplification of plant derived food
abstract
227/2009-CJFS: Guo L.-D., Yang L.-J., Huo G.-Ch.
Cholesterol removal by Lactobacillus plantarum isolated from homemade fermented cream in Inner Mongolia of China
abstract
225/2010-CJFS: Kordialik-Bogacka E., Antczak N.
Prediction of beer foam stability from malt components
abstract
227/2010-CJFS: Krisztina Balla K., Rakszegi M., Li Z., Békés F., Bencze S., Veisz O.
Quality of winter wheat in relation to heat and drought shock after anthesis
abstract
328/2009-CJFS: Chayjan R.A., Esna-Ashari M.
Effect of moisture content on thermodynamic characteristics of grape: mathematical and artificial neural network modelin
abstract
243/09: Parunović N., Petrović M., Matekalo-Sverak V., Parunović J., Radović Č.
Relationship between carcass weight, skatole level and sensory assessment in fat of different boars
abstract
136/201-CJFS: Krupa-Kozak U., Wronkowska M., Soral-Śmietana M.
The effect of buckwheat flour on microelements and proteins content in gluten-free bread
abstract
158/2010-CJFS: Mortaza Aghbashlo M., Kianmehr M.H., Arabhosseini A., Nazghelichi T.
Modeling of carrot thin-layer drying in a semi-industrial continuous band dryer
abstract
