Czech J. Food Sci., 28 (2010)

No. 1

Safety and quality of farm fresh goat’s cheese in the Czech Republic
Janštová B., Dračková M., Cupáková Š., Přidalová H., Pospíšilová M., Karpíšková R., Vorlová L.:
Czech J. Food Sci., 28 (2010): 1-8abstractdownload PDF
Optimisation of ultrasonic-assisted protein extraction from brewer’s spent grain
Tang D.-S., Tian Y.-J., He Y.-Z., Li L., Hu S.-Q., Li B.:
Czech J. Food Sci., 28 (2010): 9-17abstractdownload PDF
Anaerobic and aerobic beer aging
Šavel J., Košín P., Brož A.:
Czech J. Food Sci., 28 (2010): 18-26abstractdownload PDF
Nitrogen content, dietary fiber, and digestibility in algal food products
Mišurcová L., Kráčmar S., Klejdus B., Vacek J.:
Czech J. Food Sci., 28 (2010): 27-35abstractdownload PDF
Comparison of hazes in freshly bottled and aged beers by multiple angle turbidimetry
Sladký P., Koukol R.:
Czech J. Food Sci., 28 (2010): 36-43abstractdownload PDF
Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper (Piper nigrum L.)
Sádecká J.:
Czech J. Food Sci., 28 (2010): 44-52abstractdownload PDF
Antibacterial and antifungal effects of alcoholic extracts of 41 medicinal plants growing in Turkey
Ertürk Ö.:
Czech J. Food Sci., 28 (2010): 53-60abstractdownload PDF
Scavenging capacity of superoxide radical and screening of antimicrobial activity of Castanea sativa Mill. extracts
Živković J., Zeković Z., Mujić I., Vidović S., Cvetković D., Lepojević Ž., Nikolić G., Trutić N.:
Czech J. Food Sci., 28 (2010): 61-68abstractdownload PDF
Improvements in enzymatic preparation of alkyl glycosides
Bilaničová D., Mastihuba V., Mastihubová M., Bálešová J., Schmidt Š.:
Czech J. Food Sci., 28 (2010): 69-73abstractdownload PDF
The survival of Mycoplasma bovis at different temperatures
Vyletělová M.:
Czech J. Food Sci., 28 (2010): 74-78abstractdownload PDF
Collection of food relevant microscopic fungi under the Czech national programme of protection of genetic resources of economically significant microorganisms – a short report
Kubátová A.:
Czech J. Food Sci., 28 (2010): 79-82abstractdownload PDF

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