Czech J. Food Sci., 32 (2014)

No. 3

Review
Potentials of probiotics in the treatment of food allergy – a review
Patel A., Shah N.:
Czech J. Food Sci., 32 (2014): 205-212abstractdownload PDF
Original Paper
Evaluation of egg yolk colour 
Bovšková H., Míková K., Panovská Z.:
Czech J. Food Sci., 32 (2014): 213-217abstractdownload PDF
Original Paper
Acid and alkaline hydrolysis extraction of non-extractabke polyphenols in blueberries optimisation by response surface methodology 
Cheng A., Yan H., Han C., Chen X., Wang W., Xie Ch., Qu J., Gong Z., Shi X.:
Czech J. Food Sci., 32 (2014): 218-225abstractdownload PDF
Original Paper
Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander 
Gladyshev M.I., Sushchik N.N., Gubanenko G.A., Makhutova O.N., Kalachova G.S., Rechkina E.A., Malyshevskaya K.K.:
Czech J. Food Sci., 32 (2014): 226-231abstractdownload PDF
Original Paper
A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage 
Jančářová I.,JančářL., NáplavováA., Kubáň V.:
Czech J. Food Sci., 32 (2014): 232-240abstractdownload PDF
Original Paper
Determination of volatiles in beer using solid-phase microextraction in combination with gas chromatography/mass spektrometry 
Kleinová J., Klejdus B.:
Czech J. Food Sci., 32 (2014): 241-247abstractdownload PDF
Original Paper
Determination of mercury species in foodstuffs using LC-ICP-MS: the applicability and limitations of the method 
Koplík R., Klimešová I., Mališová K., Mestek O.:
Czech J. Food Sci., 32 (2014): 249-259abstractdownload PDF
Original Paper
A plate diffusion method for detecting fluoroquinolone residues in raw cow’s milk 
Navrátilová P., Vyhnálková J., Vorlová L., Jeřábková J.:
Czech J. Food Sci., 32 (2014): 260-264abstractdownload PDF
Original Paper
Amino acid composition of enzymatically hydrolysed potato protein preparations
Pęksa A., Miedzianka J.:
Czech J. Food Sci., 32 (2014): 265-272abstractdownload PDF
Original Paper
Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk 
Ducháček J., Stádník L., Ptáček M., Beran J., Okrouhlá M., Čítek J., Stupka R.:
Czech J. Food Sci., 32 (2014): 273-279abstractdownload PDF
Original Paper
Identification and classification of bulk paddy, brown, and white rice cultivars with colour features extraction using image analysis and neural network 
Golpour I., ParianJ.A., Chayjan R.A.:
Czech J. Food Sci., 32 (2014): 280-287abstractdownload PDF
Original Paper
Evaluation of wheat/non-traditional flour composite
Hofmanová T., Hrušková M., Švec I.:
Czech J. Food Sci., 32 (2014): 288-295abstractdownload PDF
Original Paper
Utilisation of non-traditional forms of cereals in bakery production 
Laknerová I., Holasová M., Fiedlerová V., Rysová J., VaculováK., Mašková E., Ehrenbergerová J., Winterová R., Ouhrabková J., Dvořáček V., Martinek P.:
Czech J. Food Sci., 32 (2014): 296-301abstractdownload PDF
Original Paper
Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms 
Nile S.H., Park S.W.:
Czech J. Food Sci., 32 (2014): 302-307abstractdownload PDF

© 2018 Czech Academy of Agricultural Sciences