Czech J. Food Sci., 24 (2006)

No. 2

Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups – a review
Velíšek J., Cejpek K.
Czech J. Food Sci., 24 (2006): 45-58abstractdownload PDF
Biosynthesis of food constituents: Amino acids. 3. Modified proteinogenic amino acids – a review
Velíšek J., Cejpek K.
Czech J. Food Sci., 24 (2006): 59-61abstractdownload PDF
The status of micronutrients (Cu, Fe, Mn, Zn) in tea and tea infusions in selected samples imported to the Czech Republic
Street R., Száková J., Drábek O., Mládková L.
Czech J. Food Sci., 24 (2006): 62-71abstractdownload PDF
Antimutagenic effect of curcumin and its effect on the immune response in mice
Šmerák P., Polívková Z., Šestáková H., Štětina R., BártaI., Langová M., Turek B., Bártová J.
Czech J. Food Sci., 24 (2006): 72-83abstractdownload PDF
Monitoring of pesticide residues in apples from Slovakia for baby food production
Dömötörová M., Hercegová A., Matisová E.
Czech J. Food Sci., 24 (2006): 84-92abstractdownload PDF

© 2018 Czech Academy of Agricultural Sciences