Czech J. Food Sci., 27 (2009)

No. 1

Furan in food – a review
Vranová J., Ciesarová Z.
Czech J. Food Sci., 27 (2009): 1-10abstractdownload PDF
Immunohistochemical detection of soya protein – optimisation and verification of the method
Pospiech M., Tremlová B., Renčová E., Randulová Z.
Czech J. Food Sci., 27 (2009): 11-19abstractdownload PDF
Strawberry jams: influence of different pectins on colour and textural properties
Kopjar M., Piližota V., Tiban N.N., Šubarić D., Babić J., Ačkar Đ., Sajdl M
Czech J. Food Sci., 27 (2009): 20-28abstractdownload PDF
Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures
Požrl T., Kopjar M., Kurent I., Hribar J., Janeš A., Simčič M.
Czech J. Food Sci., 27 (2009): 29-38abstractdownload PDF
Trace elements species fractionation in rye flour and rye (Secale cereale L.) seedlings
Polák J., Mestek O., Koplík R., Šantrůček J., Komínková J., Kodíček M.
Czech J. Food Sci., 27 (2009): 39-48abstractdownload PDF
Molecular cloning and characterisation of alpha subunit of H+-ATPase in Lactobacillus casei Zhang
Chen X., Yang M., Sun Z., Liu W., Sun T., Meng H., Zhang H.
Czech J. Food Sci., 27 (2009): 49-54abstractdownload PDF
Identification and characterisation of antimicrobial activity of nisin a produced by Lactococcus lactis subsp. lactis LL27
Şanlibaba P., Akkoç N., Akçelik M.
Czech J. Food Sci., 27 (2009): 55-64abstractdownload PDF
In vitro fermentation of galactosyl derivatives of polyols by Lactobacillus strains
Klewicka E., Klewicki R.
Czech J. Food Sci., 27 (2009): 65-70abstractdownload PDF

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