Czech J. Food Sci., 33 (2015)

No. 4

Review
Current trend and future prospective of functional probiotic milk chocolates and related products – a review
Gadhiya D., Patel A., Prajapati J.B.
Czech J. Food Sci., 33 (2015): 295-301abstractdownload PDF
Food Microbiology and Safety
Inhibitory effects of fresh hops on Helicobacter pylori strains
Čermák P., Palečková V., Houška M., Strohalm J., Novotná P., Mikyška A., Jurková M., Sikorová M.
Czech J. Food Sci., 33 (2015): 302-307abstractdownload PDF
Food Microbiology and Safety
Microbial contamination of paper-based food contact materials with different contents of recycled fiber
Hladíková Z., Kejlová K., Sosnovcová J., Jírová D., Vavrouš A., Janoušek A., Syčová M., Špelina V.
Czech J. Food Sci., 33 (2015): 308-312abstractdownload PDF
Food Microbiology and Safety
Fermentation of soymilk by yoghurt and bifidobacteria strains
Horáčková Š., Mühlhansová A., Sluková M., Schulzová V., Plocková M.
Czech J. Food Sci., 33 (2015): 313-319abstractdownload PDF
Food Microbiology and Safety
TBARS and microbial  growth predicative models of pork sausage stored at different temperatures
Kaczmarek A., Cegielska-Radziejewska R., Szablewski T., Zabielski J.
Czech J. Food Sci., 33 (2015): 320-325abstractdownload PDF
Food Microbiology and Safety
Effect of fungicide treatment on Fusarium culmorum and Tri genes transcription in barley malt
Pavel J., Vaculová K., Faltusová Z., Kučera L., Sedláčková I., Tvarůžek L., Ovesná J.
Czech J. Food Sci., 33 (2015): 326-333abstractdownload PDF
Food Chemistry and Safety
Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead
Bénes I., Furdíková K., Šmogrovičová D.
Czech J. Food Sci., 33 (2015): 334-339abstractdownload PDF
Food Chemistry and Safety
Impact of freezing on flavonoids/radical-scavenging activity of two onion varieties
Pinho C., Soares M.T., Almeida I.F., Aguiar A.A.R.M., Mansilha C., Ferreira I.M.P.L.V.O.
Czech J. Food Sci., 33 (2015): 340-345abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products
Buchtová H., Đorđević Đ., Kočárek S., Chomát P.
Czech J. Food Sci., 33 (2015): 346-353abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Volatile compounds in Prošek dessert wines produced from white and red grapes
Budić-Leto I., Humar I., Zdunić G., Hribar J., Zlatić E.
Czech J. Food Sci., 33 (2015): 354-360abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Immunoreactivity of selected wines commercially available in Poland
Zielińska-Dawidziak M., GóreckaP., Piasecka-Kwiatkowska D.
Czech J. Food Sci., 33 (2015): 361-366abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Microwave drying of green bean slices: drying kinetics and physical quality
Doymaz I., Kipcak A.S., Piskin S.
Czech J. Food Sci., 33 (2015): 367-376abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
The effects of using turkey meat on qualitative properties of heat-treated sucuk
Kaban G., Bayrak D.
Czech J. Food Sci., 33 (2015): 377-383abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effects of pre- and post-harvest factors on the selected elements contents in fruit juices
Paula F.J.A., Guiné R.P.F., Cruz-Lopes L., Duarte A.C., Fragata A.O.S., Reis M.A.L.
Czech J. Food Sci., 33 (2015): 384-391abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effects of wort clarifying by using carrageenan on diatomaceous earth dosage for beer filtration
Poreda A., Zdaniewicz M., Sterczyńska M., Jakubowski M., Puchalski C.
Czech J. Food Sci., 33 (2015): 392-397abstractdownload PDF

© 2018 Czech Academy of Agricultural Sciences