Czech J. Food Sci., 33 (2015)

No. 1

Index
LIST OF REVIEWERS - 2014
Czech J. Food Sci., 33 (2015): I-IIdownload PDF
Review
Ferulic acid in cereals – a review
Boz H.
Czech J. Food Sci., 33 (2015): 1-7abstractdownload PDF
Food Microbiology and Safety
Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis
Casanova F.P., Bevilacqua A., Petruzzi L., Sinigaglia M., Corbo M.R.
Czech J. Food Sci., 33 (2015): 8-12abstractdownload PDF
Food Microbiology and Safety
Two different methods for screening of bile salt hydrolase activity in Lactobacillus strains
Sedláčková P., Horáčková Š., Shi T., Kosová M., Plocková M.
Czech J. Food Sci., 33 (2015): 13-18abstractdownload PDF
Food Microbiology and Safety
Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria
Shiling L., Caihong J., Xinglian X., Chengjian X., Kaixiong L., Ruihua S.
Czech J. Food Sci., 33 (2015): 19-26abstractdownload PDF
Food Microbiology and Safety
Species differentiation of thermotolerant Campylobacters based on distinctive banding patterns obtained by multiplex PCR
Vondráková L., Purkrtová S., Pázlarová J., Demnerová K.
Czech J. Food Sci., 33 (2015): 27-31abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Consumer perception of cured pork meats: the added value of the organic attribute
Gaviglio A., Pirani A.
Czech J. Food Sci., 33 (2015): 32-36abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)
Guran H.S., Oksuztepe G., Coban O.E., Incili G.K.
Czech J. Food Sci., 33 (2015): 37-44abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Sensory evaluation of sausages with various proportions of Cyprinus carpio meat
Kašpar L., Buchtová H.
Czech J. Food Sci., 33 (2015): 45-51abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Evaluation of patulin in commercial baby foods by solid phase extraction and liquid chromatography PDA detection
Karakose A., Sanli S., Sanli N., Bulduk I.
Czech J. Food Sci., 33 (2015): 52-57abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Factors influencing the content of vitamins A and E in sheep and goat milk
Michlová T., Dragounová H., Horníčková Š., Hejtmánková A.
Czech J. Food Sci., 33 (2015): 58-65abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Characteristics of wheat, barley and hemp model composites
Švec I., Hrušková M.
Czech J. Food Sci., 33 (2015): 66-71abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Voltammetric determination of tannic acid in beverages using pencil graphite electrode
Vu D.L., Ertek B., Dilgin Y., Červenka L.
Czech J. Food Sci., 33 (2015): 72-76abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Determination of fluoride in Antarctic krill (Euphausia superba) using ion chromatography and its pretreatments selection
Zhao Y.-L., Zhu L.-L., Sun Y., Zhou D.-Q.
Czech J. Food Sci., 33 (2015): 77-82abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Characteristics of thin-layer infrared drying of green bean
Doymaz I., Kipcak A.S., Piskin S.
Czech J. Food Sci., 33 (2015): 83-90abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Influence of thermal treatment on polyphenol extraction of wine cv. André
Ševcech J., Vicenová Ľ., Furdíková K., Malík F.
Czech J. Food Sci., 33 (2015): 91-96abstractdownload PDF

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