Czech J. Food Sci., 33 (2015)

No. 3

Review
Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood – a review
Pezeshk S., Ojagh S.M., Alishahi A.:
Czech J. Food Sci., 33 (2015): 195-203abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
A negative correlation between mercury content in muscle and body weight in carp from uncontaminated ponds
Sedláčková L., Jarkovský J., Kalina J., Poleszczuk G., Svobodová Z.:
Czech J. Food Sci., 33 (2015): 204-209abstractdownload PDF
Food Chemistry and Safety
Details of the antioxidant mechanism of hydroxycinnamic acids
Shang Y.-J., Liu B.-Y., Zhao M.-M.:
Czech J. Food Sci., 33 (2015): 210-216abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Application of multivariate regression methods to predict sensory quality of red wines
Aleixandre-Tudó J.L., Alvarez I., García M.J., Lizama V., Aleixandre J.L.
Czech J. Food Sci., 33 (2015): 217-227abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Elemental composition of red wines in Southeast Turkey
Karataş D., AydinF., Aydin I., Karataş H.
Czech J. Food Sci., 33 (2015): 228-236abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Oxyprenylated ferulic acid derivatives in Italian citrus liqueurs
Fiorito S., Epifano F., Taddeo V.A., Genovese S.
Czech J. Food Sci., 33 (2015): 237-241abstractdownload PDF
Food Ananlysis, Food Quality and Nutrition
Selected fruits and vegetables: comparison of nutritional value and affordability
Suchánková M., Kapounová Z., Dofková M., Ruprich J., Blahová J., Kouřilová I.
Czech J. Food Sci., 33 (2015): 242-246abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes
Baiano A., Viggiani I., Terracone C., Romaniello R., Del Nobile M.A.
Czech J. Food Sci., 33 (2015): 247-253abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
Borowski J., Narwojsz J., Borowska E.J., Majewska K.
Czech J. Food Sci., 33 (2015): 254-260abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Antiradical and reducing potential of commercial beers
Ditrych M., Kordialik-Bogacka E., Czyżowska A.
Czech J. Food Sci., 33 (2015): 261-266abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes
Landfeld A., Tříska J., Balík J., Strohalm J., Novotná P., Vrchotová N., Totušek J., Lefnerová D., Híc P., Tománková E., Halama R., Houška M.:
Czech J. Food Sci., 33 (2015): 267-276abstractdownload PDFsupplementary material
Food Technology and Economy, Engineering and Physical Properties
Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey
Nouska Ch., Mantzourani I., Alexopoulos A., Bezirtzoglou E., Bekatorou A., Akrida-Demertzi K., Demertzis P., Plessas S.
Czech J. Food Sci., 33 (2015): 277-282abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method
Wang C., Xu F., Li D., Zhang M.
Czech J. Food Sci., 33 (2015): 283-291abstractdownload PDF
Obiturialy Notice
Professor Jiří Davídek died
Velíšek J.
Czech J. Food Sci., 33 (2015): 293-294download PDF

© 2018 Czech Academy of Agricultural Sciences