Czech J. Food Sci., 32 (2014)

No. 4

Review
The phenomenon of Czech beer: a review 
Olšovská J., Čejka P., Sigler K., Hönigová V.:
Czech J. Food Sci., 32 (2014): 309-319abstractdownload PDF
Original Paper
Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): prevalence and related effects on fish quality
Giarratana F., Muscolino D., Beninati Ch., Ziino G., Giuffrida A., Trapani M., Panebianco A.:
Czech J. Food Sci., 32 (2014): 320-325abstractdownload PDF
Original Paper
Enzymatically hydrolysed molasses and sodium citrate as new potentials for the improvement of canthaxanthin batch synthesis by Dietzia natronolimnaea HS-1: A statistical media optimisation 
Gharibzahedi S.M.T., Razavi S.H., Mousavi M.:
Czech J. Food Sci., 32 (2014): 326-336abstractdownload PDF
Original Paper
Prevalence and growth dynamics of enterotoxinogenic Staphylococcus aureus isolates in Slovakian dairy products 
Medveďová A., Studeničová A., Valík Ľ., Horváthová Z.:
Czech J. Food Sci., 32 (2014): 337-341abstractdownload PDF
Original Paper
Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions
Revilla I., Lobos-Ortega I., Vivar-Quintana A., González-Martín M.I., Hernández-Hierro J.M., González-Pérez C.:
Czech J. Food Sci., 32 (2014): 342-347abstractdownload PDF
Original Paper
Antioxidant activities of two novel synthetic methylbenzenediol derivatives 
Huang Y., Jiang Z., Liao X., Hou J., Weng X.:
Czech J. Food Sci., 32 (2014): 348-353abstractdownload PDF
Original Paper
Elemental analysis of coffee: a comparison of ICP-MS and AAS methods 
Jarošová M., Milde D., Kuba M.:
Czech J. Food Sci., 32 (2014): 354-359abstractdownload PDF
Original Paper
Phenolic compounds and antioxidant capacity of dried and candied fruits commonly consumed in Serbia 
Miletić N., Popović B., Mitrović O., Kandić M., Leposavić A.:
Czech J. Food Sci., 32 (2014): 360-398abstractdownload PDF
Original Paper
Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents 
Barba A.A., d’Amore M., Rispol M., Marra F., Lamberti G.:
Czech J. Food Sci., 32 (2014): 369-375abstractdownload PDF
Original Paper
Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham 
Girón J., Ivorra I., SánchezA.J., Fernández-Segovia I., Barat J.M., Grau R.:
Czech J. Food Sci., 32 (2014): 376-383abstractdownload PDF
Original Paper
Elaboration of novel extraction procedure to reveal bioactive component profile of anthocyanin-rich plants 
Kiss A., Rapi S., Korozs M., Forgo P.:
Czech J. Food Sci., 32 (2014): 384-390abstractdownload PDF
Original Paper
Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods 
Kocková M., Valík Ľ.:
Czech J. Food Sci., 32 (2014): 391-397abstractdownload PDF
Original Paper
Quality of cows’ milk from organic and conventional farming 
Kouřimská L., Legarová V., Panovská Z., Pánek J.:
Czech J. Food Sci., 32 (2014): 398-405abstractdownload PDF
Original Paper
Agricultural distillates from Polish varieties of rye 
Pietruszka M., Szopa J.St.:
Czech J. Food Sci., 32 (2014): 406-411abstractdownload PDF

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