Czech J. Food Sci., 26 (2008)

No. 3

Buckwheat grains and buckwheat products – nutritional and prophylactic value of their components – a review
Christa K., Soral-Śmietana M.
Czech J. Food Sci., 26 (2008): 153-162abstractdownload PDF
Antioxidant activity, β-glucan and lipid contents of oat varieties
Brindzová L., Čertík M., Rapta P., Zalibera M., Mikulajová A., Takácsová M.
Czech J. Food Sci., 26 (2008): 163-173abstractdownload PDF
Antimicrobial properties of some essential oils against some pathogenic microorganisms
Celikel N., Kavas G.
Czech J. Food Sci., 26 (2008): 174-181abstractdownload PDF
Distribution of major polyphenolic compounds in vine grapes of different cultivars growing in South Moravian vineyards
Mikeš O., Vrchotová N., Tříska J., Kyseláková M., Šmidrkal J.
Czech J. Food Sci., 26 (2008): 182-189abstractdownload PDF
Rheological and sensory characteristics of yoghurt-modified mayonnaise
Štern P., pokorný J., Šedivá A., Panovská Z.
Czech J. Food Sci., 26 (2008): 190-198abstractdownload PDF
Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical display cabinet
Hoke K., Landfeld A., Severa J., Kýhos K., Žitný R., Houška M.
Czech J. Food Sci., 26 (2008): 199-210abstractdownload PDF
Functional bioactive compounds and biological activities of Spirulina platensis lipids
Ramadan M.F., Asker M.M.S., Ibrahim Z.K.
Czech J. Food Sci., 26 (2008): 211-222abstractdownload PDF
Effect of juice clarification by flotation on the quality of white wine and orange juice and drink – Short Communication
Sindou E., Vaimakis V., Vaimakis T., Roussis I.G.
Czech J. Food Sci., 26 (2008): 223-228abstractdownload PDF

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