Czech J. Food Sci., 31 (2013)

No. 5

Original Paper
Effect of freezing rate and comminution on dielectric properties of pork
Lyng J.G., Zhang L., Marra F., Brunton N.P.
Czech J. Food Sci., 31 (2013): 413-418abstractdownload PDF
Original Paper
Influence of various pork fat types on the ripening and characteristics of dry fermented sausage
Kameník J., Steinhauserová P., Saláková A., Pavlík Z., Bořilová G., Steinhauser L., Ruprich J.
Czech J. Food Sci., 31 (2013): 419-431abstractdownload PDF
Original Paper
Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing
Domagała J., Pluta-Kubica A., Pustkowiak H.
Czech J. Food Sci., 31 (2013): 432-437abstractdownload PDF
Original Paper
Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period
Papetti P., Carelli A.
Czech J. Food Sci., 31 (2013): 438-444abstractdownload PDF
Original Paper
Fat quality of marketable fresh water fish species in the Republic of Serbia
Ljubojević D., Ćirković M., Đorđević V., Puvača N., Trbović D., Vukadinov J., Plavša N.
Czech J. Food Sci., 31 (2013): 445-450abstractdownload PDF
Original Paper
Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage
Wenjiao F., Yongkui Z., Pan D., Yuwen Y.
Czech J. Food Sci., 31 (2013): 451-456abstractdownload PDF
Original Paper
Improving the quality of whole wheat bread by using various plant origin materials
Boz H., Karaoğlu M.M.
Czech J. Food Sci., 31 (2013): 457-466abstractdownload PDF
Original Paper
Effect of postharvest storage temperatures on the quality parameters of pistachio nuts
Arena E., Ballistreri G., Fallico B.
Czech J. Food Sci., 31 (2013): 467-473abstractdownload PDF
Original Paper
Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds
Pavloušek P., Kumšta M.
Czech J. Food Sci., 31 (2013): 474-482abstractdownload PDF
Original Paper
Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea
Manchón N., Mateo-Vivaracho L., D’Arrigo M., García-Lafuente A., Guillamón E., Villares A., Rostagno M.A.
Czech J. Food Sci., 31 (2013): 483-500abstractdownload PDF
Original Paper
Comparison of phenolic content and antioxidant capacity of red and yellow onions.
Cheng A., Chen X., Jin Q, Wang W., Shi J., Liu Y.
Czech J. Food Sci., 31 (2013): 501-508abstractdownload PDF
Original Paper
Effect of drying method on the phenolic content and antioxidant capacity of spearmint
Orphanides A., Goulas V., Gekas V.
Czech J. Food Sci., 31 (2013): 509-513abstractdownload PDF
Original Paper
Rapid immunoassays for detection of anabolic nortestosterone in dietary supplements
Holubová B., Göselová S., Ševčíková L., Vlach M., Blažková M., Lapčík O., Fukal L.
Czech J. Food Sci., 31 (2013): 514-519abstractdownload PDF
Original Paper
Analysis of ochratoxin A in malt beverage samples using dispersive liquid–liquid microextraction coupled with liquid chromatography-fluorescence detection
Maham M., Kiarostami V., Waqif-Husain S., Karami-Osboo R., Mirabolfathy M.
Czech J. Food Sci., 31 (2013): 520-525abstractdownload PDF

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