Czech J. Food Sci., 29 (2011)

No. 5

Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products
Casado E.M., Córdoba J.J., Andrade M.J., Rodríguez M.:
Czech J. Food Sci., 29 (2011): 463-470abstractdownload PDF
Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products    
Pospiech M., Tremlová B., Renčová E., RandulováZ., Řezáčová Lukášková Z.,Pokorná J.:
Czech J. Food Sci., 29 (2011): 471-479abstractdownload PDF
Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat
Razmaitė V., Šveistienė R., Švirmickas G.J.:
Czech J. Food Sci., 29 (2011): 480-486abstractdownload PDF
A new look at the assessment of the silver carp (Hypophthalmichthys molitrix Val.) as a food fish ;
Buchtová H., Ježek F.:
Czech J. Food Sci., 29 (2011): 487-497abstractdownload PDF
Novel approaches to determination of PAHs and halogenated POPs in canned fish
Drábová L., Pulkrabová J., Kalachová K., Hradecký J., Suchanová M., Tomaniová M., Kocourek V., Hajšlová J.:
Czech J. Food Sci., 29 (2011): 498-507abstractdownload PDF
 Effect of power ultrasound on the immunoactivity and texture changes of shrimp (Penaeus vannamei)
Li X., Li Z., Lin H., Samee H.:
Czech J. Food Sci., 29 (2011): 508-514abstractdownload PDF
Specific rotation and carbohydrate profile of Croatian unifloral honeys
Primorac L., Flanjak I., KenjerićD., BubaloD., Topolnjak Z.:
Czech J. Food Sci., 29 (2011): 515-519abstractdownload PDF
Extruded corn flour changed the functionality behaviour of blends
Zeng J., Gao H., Li G., Liang X.:
Czech J. Food Sci., 29 (2011): 520-527abstractdownload PDF
Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer
Aghbashlo M., Kianmehr M.H., Arabhosseini A., Nazghelichi T.:
Czech J. Food Sci., 29 (2011): 528-538abstractdownload PDF
Influence of chemical composition and environmental conditions on the textural properties of dried fruit bars
Ozilgen S.:
Czech J. Food Sci., 29 (2011): 539-547abstractdownload PDF
 Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp
Totušek J., Tříska J., Lefnerová D., Strohalm J., Vrchotová N., Zendulka O., Průchová J., Chaloupková J., Novotná P., Houška M.:
Czech J. Food Sci., 29 (2011): 548-556abstractdownload PDF
Optimisation of solid-state fermentation of Aspergillus niger JL-15 for xylanase production and xylooligosaccharides preparation
Dai X.-J., Liu M.-Q., Jin H.-X., Jing M.-Y.:
Czech J. Food Sci., 29 (2011): 557-567abstractdownload PDF

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