Czech J. Food Sci., 31 (2013)

No. 4

Original Paper
Effect of natural antioxidants on the colour and lipid stability of paprika salami
Rohlík B-A., Pipek P., Pánek J.:
Czech J. Food Sci., 31 (2013): 307-312abstractdownload PDF
Original Paper
Nutritional value of the protein of consumer carp Cyprinus carpio L.
Skibniewska K.A., Zakrzewski J., Kłobukowski J., Białowiąs H., Mickowska B., Guziur J., Walczak Z., Szarek J.:
Czech J. Food Sci., 31 (2013): 313-317abstractdownload PDF
Original Paper
Effects of lactation stage, breed, and lineage on selenium and iodine contents in goat milk
Rozenská L., Hejtmánková A., Kolihová D., Miholová D.:
Czech J. Food Sci., 31 (2013): 318-322abstractdownload PDF
Original Paper
Isolation, identification and antibiotic susceptibility of nis+ Lactococcus lactis from dairy and non-dairy sources
Khemariya P., Singh S., Nath G., Gulati A.K.:
Czech J. Food Sci., 31 (2013): 323-331abstractdownload PDF
Original Paper
Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature
Nadeem M., Abdullah M., Hussain I., Inayat S., Javid A., Zahoor Y.:
Czech J. Food Sci., 31 (2013): 332-339abstractdownload PDF
Original Paper
Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products
Kučerová J., Šottníková V., Nedomová Š.:
Czech J. Food Sci., 31 (2013): 340-346abstractdownload PDF
Original Paper
Mechanical properties of native maize, wheat, and potato starches
Stasiak M., Molenda M., Opaliński I., Błaszczak W.:
Czech J. Food Sci., 31 (2013): 347-354abstractdownload PDF
Original Paper
Funcionality of several cake ingredients: A comprehensive approach
Rodríguez-García J., Puig A., Salvador A., Hernando I.:
Czech J. Food Sci., 31 (2013): 355-360abstractdownload PDF
Original Paper
Effects of spray-dried sourdough on flour characteristics and rheological properties of dough
Tafti A.G., Peighambardoust S.H., Behnam F., Bahrami A., Aghagholizadeh R., Ghamari M., Rafat S.A.:
Czech J. Food Sci., 31 (2013): 361-367abstractdownload PDF
Original Paper
Application of ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) metabolomic fingerprinting to characterise GM and conventional maize varieties
Václavík L., Ovesná J., Kučera L., Hodek J., Demnerová K., Hajšlová J.:
Czech J. Food Sci., 31 (2013): 368-375abstractdownload PDF
Original Paper
Effect of high temperature and pressure on quantification of MON 810 maize
Godálová Z., Bergerová E., Siekel P.:
Czech J. Food Sci., 31 (2013): 376-381abstractdownload PDF
Original Paper
Silicon content in beers from Korean market and estimation of its alimentary uptake
Lee J.-H,, Choi K.H., Park S.R., Shin S.A., Kang S.A., Jang K.-H.:
Czech J. Food Sci., 31 (2013): 382-389abstractdownload PDF
Original Paper
Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.
Donno D., Beccaro G.L., Mellano M.G., Di Prima S., Cavicchioli M., Cerutti A.K., Bounous G.:
Czech J. Food Sci., 31 (2013): 390-400abstractdownload PDF
Original Paper
Determination of acrylamide in food using adsorption stripping voltammetry
Veselá H., Šucman E.:
Czech J. Food Sci., 31 (2013): 401-406abstractdownload PDF
Original Paper
Mycotoxin production, chemotypes and diversity of Czech Fusarium graminearum isolates on wheat
Sumíková T., Gabrielová L., Kučera L., Žabka M., Chrpová J.:
Czech J. Food Sci., 31 (2013): 407-412abstractdownload PDF

© 2018 Czech Academy of Agricultural Sciences