Czech J. Food Sci., 28 (2010)

No. 3

 Quality of rabbit meat and phyto-additives
Simonová M.P., Chrastinová Ľ., Mojto J., Lauková A., Szábová R., Rafay J.:
Czech J. Food Sci., 28 (2010): 161-167abstractdownload PDF
Application of different sterilising modes and the effects on processed cheese quality
Lazárková Z., Buňka F., Buňková L., Valášek P., Kráčmar S., Hrabě J.:
Czech J. Food Sci., 28 (2010): 168-176abstractdownload PDF
Trans fatty acid contents in chocolates and chocolate wafers in Turkey
Çakmak Y.S., Güler G.Ö., Aktümsek A.:
Czech J. Food Sci., 28 (2010): 177-184abstractdownload PDF
Mixolab versus Alveograph and Falling Number
Codină G.G., Mironeasa S., Bordei D., Leahu A.:
Czech J. Food Sci., 28 (2010): 185-191abstractdownload PDF
Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide
Xu H., He W., Liu K., Gao Y.:
Czech J. Food Sci., 28 (2010): 192-201abstractdownload PDF
Determination of organic acids in olive fruit by HPLC
Ergönül P.G., Nergiz C.:
Czech J. Food Sci., 28 (2010): 202-205abstractdownload PDF
Modelling of solid-liquid extraction process of total polyphenols from soybeans
Jokić S., Velić D., Bilić M., Bucić-Kojić A., Planinić M., Tomas S.:
Czech J. Food Sci., 28 (2010): 206-212abstractdownload PDF
Determination of some heavy metal levels in soft drinks from Turkey using ICP/OES method
Bingöl M., Yentür G., Er B., Öktem A.B.:
Czech J. Food Sci., 28 (2010): 213-216abstractdownload PDF
The activities of amylases and α-amylase inhibitor in wide-range herbicide resistant wheat lines
Nagy-Gasztonyi M., Nagy A., Németh-SZerdahelyi E., Pauk J., Gelencsér É.:
Czech J. Food Sci., 28 (2010): 217-224abstractdownload PDF
Exopolysaccharide from Lactobacillus helveticus: identification of chemical structure and effect on biscuit duality
Hussein A.S., Ibrahim G.S., Asker M.M.S., Mahmoud M.G.:
Czech J. Food Sci., 28 (2010): 225-232abstractdownload PDF
Comparison of two clean up techniques in isolation of ochratoxin A from red wine
Belajová E., Rauová D.:
Czech J. Food Sci., 28 (2010): 233-241abstractdownload PDF
 Influence of the preservative material HOLDBACTM on the growth and proliferation of Listeria on the surfaces of cheeses
Vytřasová J., Fousová J., Šnévajsová P., Pejchalová M.:
Czech J. Food Sci., 28 (2010): 242-248abstractdownload PDF

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