Czech J. Food Sci., 26 (2008)

No. 2

Biosynthesis of food constituents: Natural pigments. Part 2 – a review
Velíšek J., Davídek J., Cejpek K.:
Czech J. Food Sci., 26 (2008): 73-98abstractdownload PDF
Degradation of α-galactosides during the germination of grain legume seeds
Kadlec P., Dostálová J., Bernášková J., Skulinová M.:
Czech J. Food Sci., 26 (2008): 99-108abstractdownload PDF
Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey
Fıratlıgil-Durmuş E., Šárka E., Bubník Z.:
Czech J. Food Sci., 26 (2008): 109-116abstractdownload PDF
Formation of carboxylic acids during degradation of monosaccharides
Novotný O., Cejpek K., Velíšek J.:
Czech J. Food Sci., 26 (2008): 113-131abstractdownload PDF
Czech medicinal plants as possible sources of antioxidants
Buřičová L., Réblová Z.:
Czech J. Food Sci., 26 (2008): 132-138abstractdownload PDF
Effect of ethanol on interactions of bitter and sweet tastes in aqueous solutions
Panovská Z., Šedivá A., Jedelská M., Pokorný J.:
Czech J. Food Sci., 26 (2008): 139-145abstractdownload PDF
HPLC-MS/MS method for analysis of isoproturon in difficult matrix: poppy seeds
Kovalczuk T., Poustka J., Hajšlová J.:
Czech J. Food Sci., 26 (2008): 146-152abstractdownload PDF

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