Czech J. Food Sci., 27 (2009)

Special Issue 1

Lipids: Their Role in the Formation of Endogenous Antioxidants during Food Processing
R. Zamora, F. J. Hidalgo:
Czech J. Food Sci., 27 (2009): S1-S3abstractdownload PDF
Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins
R. Kováčová, A. Synytsya, J. Štětina:
Czech J. Food Sci., 27 (2009): S4-S8abstractdownload PDF
Antioxidants in Margarine Emulsions
V. Filip, I. Hrádková, J. Šmidrkal:
Czech J. Food Sci., 27 (2009): S9-S11abstractdownload PDF
Characterisation of Polycondensation Products from Amino Acids and Lipid Oxidation Products
A. Adams, V. Kitryte, R. Venskutonis, N. De Kimpe:
Czech J. Food Sci., 27 (2009): S12-S12abstract
Changes of Sunflower Oil Polyenoic Fatty Acids under High Temperatures
K. Cihelková, M. Zárubová, I. Hrádková, V. Filip, J. Šmidrkal:
Czech J. Food Sci., 27 (2009): S13-S16abstractdownload PDF
Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering
E. Abd El-Moneim Mahmoud, J. Dostálová, D. Lukešová, M. Doležal:
Czech J. Food Sci., 27 (2009): S17-S19abstractdownload PDF
Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment
A. Rodríguez, I. Ortea, M. Trigo, Y. Sierra, J. M. Gallardo, G. Tabilo-Munizaga, M. Pérez-Won, S. P. Aubourg:
Czech J. Food Sci., 27 (2009): S20-S22abstractdownload PDF
Mathematical Modelling of Some Nutrient Losses during Heat Treatment of Stewed Apples
F. Courtois, L. Vedrenne, S. Georgé:
Czech J. Food Sci., 27 (2009): S23-S26abstractdownload PDF
Modelling the Effect of Headspace Oxygen Level on the Degradation of Vitamin C in a Model Fruit Juice
I. Van Bree, S. Samapundo, F. Devlieghere, B. De Meulenaer:
Czech J. Food Sci., 27 (2009): S27-S27abstract
Oxygen Transfer coupled to Oxidation Reactions: Numerical Tool for Optimizing Nutritional Quality of Food
C. Pénicaud, V. Guillard, S. Peyron, N. Gontard:
Czech J. Food Sci., 27 (2009): S28-S28abstract
On the Generation of Bioactive Trigonelline Degradation Products upon Coffee Roasting and their Bioappearance after Coffee Consumption
R. Lang, T. Hofmann:
Czech J. Food Sci., 27 (2009): S29-S29abstract
D-Amino Acids and Computer Vision Image Analysis: A New Tool to Monitor Hazelnuts Roasting?
M. Arlorio, J. D. Coisson, F. Travaglia, M. Rinaldi, M. Locatelli, M. Gatti, A. Caligiani, A. Martelli:
Czech J. Food Sci., 27 (2009): S30-S30abstract
The Natural Products in Protection against the most Important Pathological Changes in Human Metabolism
M. Votruba, M. Vecka, L. Prokeš, B. Jurášková:
Czech J. Food Sci., 27 (2009): S31-S34abstractdownload PDF
Plasma-oxidative Degradation of Polyphenolics – Influence of Non-thermal Gas Discharges with Respect to Fresh Produce Processing
F. Grzegorzewski, O. Schlüter, J. Ehlbeck, K.-D. Weltmann, M. Geyer, L. W. Kroh, S. Rohn:
Czech J. Food Sci., 27 (2009): S35-S39abstractdownload PDF
Aroma Formation during Thermal Food Processing: Why do Thermally Treated Foods Smell Differently?
P. Schieberle:
Czech J. Food Sci., 27 (2009): S40-S40abstract
Antioxidant Stability of Phenolic Acids and Their Esters
I. Hrádková, J. Šmidrkal, V. Filip, R. Merkl, E. Kabrdová:
Czech J. Food Sci., 27 (2009): S41-S41abstract
Antioxidant Activity in Variously Prepared Elderberry Foods and Supplements
K. Cejpek, I. Maloušková, M. Konečný, J. Velíšek:
Czech J. Food Sci., 27 (2009): S45-S48abstractdownload PDF
Changes of Antioxidant Capacity of Robusta Coffee during Roasting
L. Votavová, M. Voldřich, R. Ševčík, H. Čížková, J. Mlejnecká, M. Stolař, T. Fleišman:
Czech J. Food Sci., 27 (2009): S49-S52abstractdownload PDF
Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice
A. Jongjareonrak, R. Sawaddiwong, S. Benjakul, K. Osako, M. Tanaka:
Czech J. Food Sci., 27 (2009): S53-S53abstract
Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality
P. Poinot, G. Arvisenet, J. Grua-Priol, C. Fillonneau, S. Mezaize, M. De Lamballerie, A. Le-Bail, C. Prost:
Czech J. Food Sci., 27 (2009): S54-S57abstractdownload PDF
Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems
R. Vidrih, E. Zlatić, J. Hribar:
Czech J. Food Sci., 27 (2009): S58-S61abstractdownload PDF
Effect of Closure, Packaging and Storage Conditions on Impact Odorants of Wine
G. J. Pickering, A. Blake, Y Kotseridis:
Czech J. Food Sci., 27 (2009): S62-S65abstractdownload PDF
Dietary Maillard Reaction Products: Implications for Human Health and Disease
J. M. Ames:
Czech J. Food Sci., 27 (2009): S66-S69abstractdownload PDF
Complementary Advanced Techniques Applied for Plant and Food Authentication
C. Socaciu, F. Ranga, F. Fetea, L. Leopold, F. Dulf, R. Parlog:
Czech J. Food Sci., 27 (2009): S70-S75abstractdownload PDF
The Changes of &alpha+-Galactosides during Germination and High Pressure Treatment of Legume Seeds
J. Dostálová, P. Kadlec, J. Bernášková, M. Houška, J. Strohalm:
Czech J. Food Sci., 27 (2009): S76-S79abstractdownload PDF
Effect of Sulphur Fertilisation on Lycopene Content and Colour of Tomato Fruits
E. Zelená, M. Holasová, F. Zelený, V. Fiedlerová, P. Novotná, A. Landfeld, M. Houška:
Czech J. Food Sci., 27 (2009): S80-S84abstractdownload PDF
Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables
M. Dekker, K. Hennig, R. Verkerk:
Czech J. Food Sci., 27 (2009): S85-S88abstractdownload PDF
Masked Mycotoxins: an Emerging Issue for Food Safety
G. Galaverna, C. Dall’Asta, M. Mangia, A. Dossena, R. Marchelli:
Czech J. Food Sci., 27 (2009): S89-S92abstractdownload PDF
Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies
M. Courel, L. Ait-Ameur, E. Capuano, V. Fogliano, F. J. Morales, F. Courtois, I. Birlouez-Aragon:
Czech J. Food Sci., 27 (2009): S93-S95abstractdownload PDF
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
Z. Ciesarová, K. Kukurová, A. Bednáriková, L. Marková, S. Baxa:
Czech J. Food Sci., 27 (2009): S96-S98abstractdownload PDF
Studies on Enzymatic Crosslinking of Casein Micelles
C. Partschefeld, J. Schreiner, U. Schwarzenbolz, T. Henle:
Czech J. Food Sci., 27 (2009): S99-S101abstractdownload PDF
Determination of Lactoferrin in Goat Milk by HPLC Method
M. Dračková, I. Borkovcová, B. Janštová, M. Naiserová, H. Přidalová, P. Navrátilová, L. Vorlová:
Czech J. Food Sci., 27 (2009): S102-S104abstractdownload PDF
A Comparative Study of the Analysis of Free Fatty Acids in Cheeses (Cow’s, Ewe’s and Goat’s) with Different Ripening Times using NIRS: Intact Samples and Fat Extracts
I. González-Martín, J. M. Hernández-Hierro, I. Revilla, A. Vivar-Quintana, R. Morón-Sancho, J. Salvador-Esteban:
Czech J. Food Sci., 27 (2009): S105-S105abstract
Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe’s Goat’s or Cow’s Milk
A. M. Vivar-Quintana, M.A. Blanco López, I. Revilla, I. González-Martín, J. M. Hernández-Hierro, C. González-Pérez:
Czech J. Food Sci., 27 (2009): S106-S108abstractdownload PDF
Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C
R. Marco-Molés, I. Pérez-Munuera, A. Quiles, I. Hernando:
Czech J. Food Sci., 27 (2009): S109-S112abstractdownload PDF
Determination of the Mineral Composition (Ca, P, Mg, K, Na) in Cheeses (Cow’s, Ewe’s and Goat’s) with Different Ripening Times using Near Infrared Spectroscopy (NIRs) with a Fibre-Optic Probe
I. González-Martín, J. M. Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega, C. González-Pérez:
Czech J. Food Sci., 27 (2009): S113-S113abstract
Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening
I. González-Martín, J. M. Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega, C. González-Pérez:
Czech J. Food Sci., 27 (2009): S114-S118abstractdownload PDF
Study on Interaction between Broad Bean Phenolic Compounds and Proteins using Fluorescence Method
A. Kosińska, M. Karamać, R. Amarowicz:
Czech J. Food Sci., 27 (2009): S119-S119abstract
Study of Resistant Starch (RS) Content in Peas during Maturation
R. Dostálová, J. Horáček, I. Hasalová, R. Trojan:
Czech J. Food Sci., 27 (2009): S120-S124abstractdownload PDF
Content of Higher Fatty Acids in Green Vegetables
R. Vidrih, S. Filip, J. Hribar:
Czech J. Food Sci., 27 (2009): S125-S129abstractdownload PDF
Evaluation of Shelf Life and Heat Treatment of Tomato Products
A. Rajchl, H. Čížková, M. Voldřich, M. Jirušková, R. Ševčík:
Czech J. Food Sci., 27 (2009): S130-S133abstractdownload PDF
Nutritional Quality of Commercial Fruit Baby Food
H. Čížková, R. Ševčík, A. Rajchl, M. Voldřich:
Czech J. Food Sci., 27 (2009): S134-S137abstractdownload PDF
Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions
Z. Šmídová, R. Izzo:
Czech J. Food Sci., 27 (2009): S138-S139abstractdownload PDF
Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese
U. Schwietzke, U. Schwarzenbolz, T. Henle:
Czech J. Food Sci., 27 (2009): S140-S142abstractdownload PDF
Influence of Heat Treatment on the Formation of Amadori Compounds in Carrots
A. Wellner, Ch. Hüttl, T. Henle:
Czech J. Food Sci., 27 (2009): S143-S145abstractdownload PDF
Amadori Products – Substrates and Inhibitors for Intestinal Brush Border Glycosidases
A. Seidowski, D. Lunow, T. Henle:
Czech J. Food Sci., 27 (2009): S146-S148abstractdownload PDF
Transformation Pathways of Reductones in the Advanced Maillard Reaction
M. Konečný, K. Cejpek, L. Čechovská, J. Velíšek:
Czech J. Food Sci., 27 (2009): S149-S152abstractdownload PDF
Release of Protein-Bound N-ε -(γ -glutamyl)-Lysine during Simulated Gastrointestinal Digestion
M. Hellwig, J. Löbner, A. Schneider, U. Schwarzenbolz, T. Henle:
Czech J. Food Sci., 27 (2009): S153-S155abstractdownload PDF
Cysteine Mediated Formation of N-&epsilon -Carboxymethyllysine (CML) on Proteins
U. Schwarzenbolz, T. Henle:
Czech J. Food Sci., 27 (2009): S156-S159abstractdownload PDF
Effect of a “Fast Food” Diet on the Urinary Excretion of Maillard Reaction Products
A. Förster, C. Börner, T. Henle:
Czech J. Food Sci., 27 (2009): S160-S162abstractdownload PDF
Methylglyoxal in Manuka Honey – Correlation with Antibacterial Properties
J. Atrott, T. Henle:
Czech J. Food Sci., 27 (2009): S163-S165abstractdownload PDF
Isolation of Reaction Products Resulting from Heat-Induced Degradation of Inulin
K. Trabs, N. Kasprick, T. Henle:
Czech J. Food Sci., 27 (2009): S166-S168abstractdownload PDF
Lipid Oxidation in Dispersive Systems with Monoacylglycerols
V. Spěváčková, I. Hrádková, M. Ebrtová, V. Filip, M. Tesařová:
Czech J. Food Sci., 27 (2009): S169-S172abstractdownload PDF
Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation
E. Abd El-Moneim Mahmoud, J. Dostálová, J. Pokorný, D. Lukešová, M. Doležal:
Czech J. Food Sci., 27 (2009): S173-S177abstractdownload PDF
Oxidation Changes of Vegetable Oils during Microwave Heating
D. Lukešová, J. Dostálová, E. Abd El-Moneim Mahmoud, M. Svárovská:
Czech J. Food Sci., 27 (2009): S178-S181abstractdownload PDF
Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutc h ): Effect of Packaging
A. Rodríguez, M. Trigo, R. Pérez, J. M. Cruz, P. Paseiro, S. P. Aubourg:
Czech J. Food Sci., 27 (2009): S182-S184abstractdownload PDF
Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation
Z. Réblová, D. Tichovská, M. Doležal:
Czech J. Food Sci., 27 (2009): S185-S187abstractdownload PDF
Variability of Lutein Content in Peas (Pisum sativum L.) in Relation to the Variety, Season and Chlorophyll Content
M. Holasová, R. Dostálová, V. Fiedlerová, J. Horáček:
Czech J. Food Sci., 27 (2009): S188-S191abstractdownload PDF
Changes of Vitamin C Content in Relation to the Range of Accumulation of Cd, Pb and Zn in Potato Tubers
J. Musilová, J. Bystrická, J. Tomáš, Z. Poláková, S. Melicháčová:
Czech J. Food Sci., 27 (2009): S192-S194abstractdownload PDF
Mechanism and Polyphenols Involved in the Browning Reaction of Olives
P. García-García, K. Segovia-Bravo, A. López-López, M. Jaren-Galán, A. Garrido:
Czech J. Food Sci., 27 (2009): S195-S196abstractdownload PDF
Involvement of Hydrogen Peroxide Formation on Apoptosis Induction by Olive Oil Phenolic Compounds
R. Fabiani, P. Rosignoli, R. Fuccelli, F. Pieravanti, A. De Bartolomeo, G. Morozzi:
Czech J. Food Sci., 27 (2009): S197-S199abstractdownload PDF
Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes
Z. Kotíková, A. Hejtmánková, J. Lachman:
Czech J. Food Sci., 27 (2009): S200-S203abstractdownload PDF
Anthocyanins Content in Blueberries (Vaccinium corymbosumL.) in Relation to Freesing Duration
A.Vollmannová, T. Tóth, D. Urminská, Z. Poláková, M. Timoracká, E. Margitanová:
Czech J. Food Sci., 27 (2009): S204-S206abstractdownload PDF
Advances in Chemistry of Isothiocyanate-derived Colourants
K. Cejpek, J. Velíšek:
Czech J. Food Sci., 27 (2009): S207-S210abstractdownload PDF
Influence of Environmental Factors on Green Asparagus Flavonoids
J. Fuentes, S. Jaramillo, R. Guillén, A. Jiménez, R. Rodríguez, A. Lama, J. Fdez-Bolanos, R. Rodríguez:
Czech J. Food Sci., 27 (2009): S211-S211abstract
Saponin Profile of Green Asparagus Genotypes
S. Jaramillo, J. Fuentes, R. Rodríguez, A. Jiménez, G. Rodríguez, A. Lama, J. Fdez-Bolanos, R. Guillén:
Czech J. Food Sci., 27 (2009): S212-S212abstract
Determination of Caffeine Content in Tea and Maté Tea by using Different Methods
D. Komes, D. Horžić, A. Belščak, K. Kovačević Ganič, A. Baljak:
Czech J. Food Sci., 27 (2009): S213-S216abstractdownload PDF
Determination of Sterols in Dairy Products and Vegetable Fats by HPLC and GC Methods
I. Borkovcová, E. Janoušková, M. Dračková, B. Janštová, L. Vorlová:
Czech J. Food Sci., 27 (2009): S217-S219abstractdownload PDF
Sterols, Sterol Oxides and CLA in Typical Meat Products from Pigs Fed with Different Diets
C. Annaratone, A. Caligiani, M. Cirlini, L. Toffanin, G. Palla:
Czech J. Food Sci., 27 (2009): S220-S223abstractdownload PDF
Hydroperoxide Formation of Steryl Ester
M. Lehtonen, S. Kemmo, A.-M. Lampi, V. Piironen:
Czech J. Food Sci., 27 (2009): S224-S224abstract
Changes in Sterols, Fatty Alcohol and Triterpenic Alcohol during Ripe Olive Processing
A. López-López, F. Rodríguez Gómez, A. Cortés-Delgado, A. Garrido-Fernández:
Czech J. Food Sci., 27 (2009): S225-S226abstractdownload PDF
HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines
M. Bordiga, J. D. Coisson, F. Travaglia, G. Piana, M. Arlorio:
Czech J. Food Sci., 27 (2009): S227-abstract
l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines
A. Kunicka-Styczyńska, E. Pogorzelski:
Czech J. Food Sci., 27 (2009): S228-S231abstractdownload PDF
Distribution of S-alk(en)yl-l-cysteine Sulfoxides in Garlic (Allium sativum L.)
J. Horníčková, J. Velíšek, J. Ovesná, H. Stavělíková:
Czech J. Food Sci., 27 (2009): S232-S235abstractdownload PDF
Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status
T. Bojňanská, H. Frančáková, P. Chlebo, A. Vollmannová:
Czech J. Food Sci., 27 (2009): S236-S240abstractdownload PDF
Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour
S. Zilic, V. Hadzitaskovis-Sukalovic, M. Milasinovic, D. Tvrzic, M. Maksimovic:
Czech J. Food Sci., 27 (2009): S241-abstract
Barley Grain as a Source of Health-Beneficial Substances
N. Březinová Belcredi, J. Ehrenbergerová, S. Běláková, K. Vaculová:
Czech J. Food Sci., 27 (2009): S242-S244abstractdownload PDF
Antioxidant Activities and Total Phenolics of Acacia Honey
M. Krpan, K. Marković, G. Šarić, B. Skoko, M. Hruškar, N. Vahčić:
Czech J. Food Sci., 27 (2009): S245-S247abstractdownload PDF
Content of Bioactive Components in Chosen Cultivars of Cranberries (Vaccinium vitis-idaea L.)
A. Vollmannová, J. Tomáš, D. Urminská, Z. Poláková, S. Melicháčová, L. Krížová:
Czech J. Food Sci., 27 (2009): S248-S251abstractdownload PDF
Lignans in Flaxseed
A. Krajčová, V. Schulzová, J. Hajšlová, M. Bjelková:
Czech J. Food Sci., 27 (2009): S252-S255abstractdownload PDF
Anticancer Activity of Lignan from the Aerial Parts of Saussurea salicifolia (L.) DC.
G. Chunsriimyatav, I. Hoza, P. Valášek, S. Skrovanková, D. Banzragch, N. Tsevegsuren:
Czech J. Food Sci., 27 (2009): S256-S258abstractdownload PDF
Determination of Phenolic Compounds in Saussurea salicifolia (L.) DC. by HPLC
G. Chunsriimyatav, I. Hoza, P. Valášek, S. Skrovanková, D. Banzragch, N. Tsevegsuren:
Czech J. Food Sci., 27 (2009): S259-S261abstractdownload PDF
Changes in Ewe’s Milk Composition in Organic versus Conventional Dairy Farms
I. Revilla, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, J. Viñuela-Serrano, A. M. Vivar-Quintana, C. Palacios:
Czech J. Food Sci., 27 (2009): S263-S266abstractdownload PDF
Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
I. Revilla, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, A. M. Vivar-Quintana, C. Palacios, P. Severiano-Pérez:
Czech J. Food Sci., 27 (2009): S267-S270abstractdownload PDF
Main Chemical Changes in Proteins and Structure of Egg Treated with High Pressure Homogenisation
R. Marco-Molés, I. Hernando, E. Llorca, I. Pérez-Munuera:
Czech J. Food Sci., 27 (2009): S271-S273abstractdownload PDF
Comparative Lipid Composition Study in Farmed and Wild Blackspot Seabream (Pagellus bogaraveo)
V. Álvarez, M. Trigo, S. Lois, D. Fernández, I. Medina, S. P. Aubourg:
Czech J. Food Sci., 27 (2009): S274-S276abstractdownload PDF
Chemical Changes in Chilled Farmed Sea Bass (Dicentrarchus labrax): Effect of Advanced Icing Conditions
J. Pena, M. Trigo, G. Bouzada, D. Fernández, J. Barros-Velázquez, S. P. Aubourg:
Czech J. Food Sci., 27 (2009): S277-S279abstractdownload PDF
Detection of Foreign Enzyme Addition into the Adulterated Honey
M. Voldřich, A. Rajchl, H. Čížková, P. Cuhra:
Czech J. Food Sci., 27 (2009): S280-S282abstractdownload PDF
The Improvement of Sensory Quality and Texture Properties of Gluten Free Bread Fortified with Ca
U. Krupa-Kozak, M. Wronkowska, M. Soral-Śmietana, A. Troszyńska, J. Sadowska:
Czech J. Food Sci., 27 (2009): S283-S283abstract
Influence of the Addition of Buckwheat Flour on Gluten Free Bread Quality and Antioxidant Capacity
M. Wronkowska, D. Szawara-Nowak, D. Zielińska, A. Troszyńska, M. Soral-Śmietana:
Czech J. Food Sci., 27 (2009): S284-S284abstract
Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements
Ž. Ugarčić-Hardi, D. Koceva Komlenić, M. Jukić, A. Kuleš, I. Jurkin:
Czech J. Food Sci., 27 (2009): S285-S285abstract
Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven
L. M. Guardeño, E. Llorca, I. Pérez-Munuera, A. Quiles, I. Hernando:
Czech J. Food Sci., 27 (2009): S290-S292abstractdownload PDF
The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends
M. Tesařová, M. Zárubová, V. Filip, V. Spěváčková, J. Šmidrkal:
Czech J. Food Sci., 27 (2009): S293-S296abstractdownload PDF
The Effect of Ultrasound Pre-Treatment and Air-Drying on the Quality of Dried Apples
M. Opalić, Z. Domitran, D. Komes, A. Belščak, D.. Horžić, D. Karlović:
Czech J. Food Sci., 27 (2009): S297-S300abstractdownload PDF
Functional Perspective of Products from Pears cv. Pituralka
T. Požrl, K. Podgrajšek, J. Hribar, M. Simčič:
Czech J. Food Sci., 27 (2009): S301-S303abstractdownload PDF
The Effects of non-Thermal Processing on Carotenoids in Orange Juice
M. J. Esteve, F. J. Barba, S. Palop, A. Frígola:
Czech J. Food Sci., 27 (2009): S304-S306abstractdownload PDF
Anteroxanthin Concentration during Refrigerated Storage in Orange Juice Treated by PEF
C. Cortés, M. J. Esteve, A. Frígola:
Czech J. Food Sci., 27 (2009): S307-S309abstractdownload PDF
Quality of Coloured Varieties of Potatoes
K. Hejtmánková, V. Pivec, E. Trnková, K. Hamouz, J. Lachman:
Czech J. Food Sci., 27 (2009): S310-S313abstractdownload PDF
Factors Affecting the Softening of Pickled Pasteurised Cucumbers
M. Voldřich, I. Horsáková, M. Čeřovský, H. Čížková, H. Opatová:
Czech J. Food Sci., 27 (2009): S314-S318abstractdownload PDF
Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification
A. Kunicka-Styczyńska:
Czech J. Food Sci., 27 (2009): S319-S322abstractdownload PDF
A Contribution to Analysis of “Czech Beer” Authenticity
S. Obruča, I. Márová, K. Pařilová, L. Müller, Z. Zdráhal, R. Mikulíková:
Czech J. Food Sci., 27 (2009): S323-S326abstractdownload PDF
Time-Intensity Studies of Sweeteners
K. Čmejlová, Z. Panovská, A. Váchová, D. Lukešová:
Czech J. Food Sci., 27 (2009): S327-S329abstractdownload PDF
The Selection of the Optimal Rate of Acid and Sweet Taste for Lemon Flavoured Drops
A. Váchová, Z. Panovská, D. Lukešová:
Czech J. Food Sci., 27 (2009): S330-S332abstractdownload PDF
Sensitivity of Assessors to Ferrous Salts
Z. Panovská, A. Váchová, J. Řeřichová:
Czech J. Food Sci., 27 (2009): S333-S336abstractdownload PDF
Application of Fluorimetric Methods for Selected Additives Determination in Food Products
M. Kurzawa, A. Jastrzębska, E. Szłyk:
Czech J. Food Sci., 27 (2009): S337-S339abstractdownload PDF
Comparison of cITP and 31 P NMR Methods for Determination of Polyphosphates in Meat Product and Sea Fruits
A. Jas trzębska, P. Hrynczyszyn and E. Szłyk
Czech J. Food Sci., 27 (2009): S340-S340abstract
Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components
M. Wronkows ka, U. Krupa-Kozak and M. Soral-Śmietana
Czech J. Food Sci., 27 (2009): S341-S341abstract
Improving Microwave Heating using Polysaccharides as Thickeners
L. M. Guardeño, M. Hernández-Carrión, J. M. Catala-Civera, P. Plaza, I. Pérez-Munuera, I. Hernando:
Czech J. Food Sci., 27 (2009): S342-S345abstractdownload PDF
Improving the Quality of Roasted Hazelnuts during their Shelf-life using Film Coating Starch-Based
F. Travaglia, J. D. Coisson, M. Bordiga, A. Martelli, M. Arlorio:
Czech J. Food Sci., 27 (2009): S346-S346abstract
Effect of Packaging Films Releasing Antimicrobial Agents on Stability of Food Products
K. Hanušová, J. Dobiáš, K. Klaudisová:
Czech J. Food Sci., 27 (2009): S347-S349abstractdownload PDF
Nucleic Acid Lateral Flow Immunoassay for the Detection of Pathogenic Bacteria from Food
M. Blažková, M. Koets, J. H. Wichers, A. van Amerongen, L. Fukal, P. Rauch:
Czech J. Food Sci., 27 (2009): S350-S353abstractdownload PDF
Importance of Enterococcus spp. for Forming a Biofilm
L. Necidová, B. Janštová, S. Karpíšková, Š. Cupáková, M. Dušková, R. Karpíšková:
Czech J. Food Sci., 27 (2009): S354-S356abstractdownload PDF
Tyramine Production by Enterococci from Various Foodstuffs: A Threat to the Consumers
K. Trivedi, I. Borkovcová, R. Karpíšková:
Czech J. Food Sci., 27 (2009): S357-S360abstractdownload PDF
Aflatoxins and Ochratoxin A in Red Paprika for Retail Sale in Spain: Occurrence and Evaluation of a Simultaneous Analytical Method
J. M. Hernández-Hierro, R. J. Garcia-Villanova, P. Rodríguez Torrero, I. M. Toruño Fonseca:
Czech J. Food Sci., 27 (2009): S361-abstract
Asaia sp. as a Bacterium Decaying the Packaged Still Fruit Beverages
I. Horsáková, M. Voldřich, M. Čeřovský, P. Sedláčková, P. Šicnerová, P. Ulbrich:
Czech J. Food Sci., 27 (2009): S362-S365abstractdownload PDF
Searching for Genes of Lactococcus lactis subsp. lactis Encoding the Bacteriocin Nisin using DNA/DNA Hybridisation
M. Dušková, A. Španová, V. Dráb, B. Rittich:
Czech J. Food Sci., 27 (2009): S366-S368abstractdownload PDF
Methods for the Determination of Allergenic Substances in Foods
K. Tomková, F. Štumr, P. Dvorská, P. Šafářová, J. Rysová, D. Gabrovská, P. Hanák, J. Plicka:
Czech J. Food Sci., 27 (2009): S369-S371abstractdownload PDF
Influence of Type of Substrate and Enzyme Concentration on Formation of Galacto-oligosaccharides
K. Hellerová, L. Čurda:
Czech J. Food Sci., 27 (2009): S372-S374abstractdownload PDF
Cyanogenic Potential of Roasted Cassava (Manihot esculenta Crantz) roots Rale from Inhambane Province, Mozambique
L. Tivana, J. da Cruz Francisco, B. Bergenståhl, P. Dejmek:
Czech J. Food Sci., 27 (2009): S375-S378abstractdownload PDF
Off-flavour Defects of Packed Waters and Soft Drinks
H. Čížková, M. Voldřich, R. Ševčík, J. Pivoňka:
Czech J. Food Sci., 27 (2009): S379-S381abstractdownload PDF
Contents of Heavy Metals in Different Saccharides Fractions of Potato Tubers
J. Musilová, T. Tóth, J. Árvay:
Czech J. Food Sci., 27 (2009): S382-S385abstractdownload PDF
Effect of Heavy Metal Treatment on Molecular Changes in Root Tips of Lupinus luteus L.
K. Jomová, M. Morovič:
Czech J. Food Sci., 27 (2009): S386-S389abstractdownload PDF
The Transfer of Heavy Metals from Contaminated Soils into Agricultural Plants in High Tatras Region
T. Tóth, J. Tomáš, P. Lazor, D. Bajčan, K. Jomová:
Czech J. Food Sci., 27 (2009): S390-S393abstractdownload PDF
The Effect of Fertilisation Method on Selected Elements Content in Tomatoes (Lycopersicon lycopersicum)
I. Poustková, L. Kouřimská, K. Václavíková, D. Miholová, L. Babička:
Czech J. Food Sci., 27 (2009): S394-S396abstractdownload PDF
Monitoring of Risky Elements in Zone of Pollution Strážske Area
J. Tomáš, J. Čéry, S. Melicháčová, J. Árvay, P. Lazor:
Czech J. Food Sci., 27 (2009): S397-S400abstractdownload PDF
Influence of Vintage on Cu, Fe, Zn and Pb Content in Some Croatian Red Wines
M. Banović, J. Kirin, N. Ćurko, K. Kovačević Ganić:
Czech J. Food Sci., 27 (2009): S401-S403abstractdownload PDF
Determination of Arsenic in the Rainbow Trout Muscle and Rice Samples
V. Harkabusová, B. Macharáčková, O. Čelechovská, E. Vitoulová:
Czech J. Food Sci., 27 (2009): S404-S406abstractdownload PDF
Determination of Tin in Canned Foods by Atomic Absorption Spectrometry
J. Knápek, V. Herman, R. Buchtová, D. Vošmerová:
Czech J. Food Sci., 27 (2009): S407-S409abstractdownload PDF
Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva
E. Standarová, I. Borkovcová, M. Dušková, H. Přidalová, M. Dračková, L. Vorlová:
Czech J. Food Sci., 27 (2009): S410-S413abstractdownload PDF
Pesticides in Food – Immunochromatographic Detection of Thiabendazole and Methiocarb
Z. Šmídová, M. Blažková, L. Fukal, P. Rauch:
Czech J. Food Sci., 27 (2009): S414-S416abstractdownload PDF
Analysis of Bread Lipids for 3-MCPD Esters
M. Doležal, J. Kertisová, Z. Zelinková, J. Velíšek:
Czech J. Food Sci., 27 (2009): S417-S420abstractdownload PDF
3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products
Z. Zelinková, M. Doležal, J. Velíšek:
Czech J. Food Sci., 27 (2009): S421-S424abstractdownload PDF
Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
K. Kukurová, Z. Ciesarová, A. Bednáriková, L. Marková:
Czech J. Food Sci., 27 (2009): S425-S428abstractdownload PDF
Migration of Printing Ink Constituents from Packaging into Food Simulan
Z. Dupáková, K. Klaudisová, L. Votavová, J. Dobiáš, M. Voldřich:
Czech J. Food Sci., 27 (2009): S429-S429abstract

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