Czech J. Food Sci., 21 (2003)

No. 2

Effect of lactic acid on the growth dynamics of Candida maltosa YP1
Lauková D., Valík Ľ., Görner F.
Czech J. Food Sci., 21 (2003): 43-49abstractdownload PDF
Relation between free amino acids and the biogenic amines contents in green tomatoes inoculated with Lactobacillus plantarum
Veselá M., Drdák M., Standara S.
Czech J. Food Sci., 21 (2003): 51-58abstractdownload PDF
Extention of the spectra of plant products for the diet in coeliac disease
Petr J., Michalík I., Tlaskalová H., Capouchová I., Faměra O., Urminská D., Tučková L., Knoblochová H.
Czech J. Food Sci., 21 (2003): 59-70abstractdownload PDF
Use of maturograph and spring oven for the dermination of wheat flour baking characteristics
Hrušková M., Skvrnová J.
Czech J. Food Sci., 21 (2003): 71-77abstractdownload PDF
Comparison of antioxidative activity data for aqueous extracts of lemon balm (Melissa officinalis L.), oregano (Origanum vulgare L.), thyme (Thymus vulgaris L.), and agrimony (Agrimonia eupatoria L.) obtained by conventional methods and the DNA-based biosensor
Heilerová Ľ., Bučková M., Tarapčík P., Šilhár S., Labuda J.
Czech J. Food Sci., 21 (2003): 78-84abstractdownload PDF

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