Czech J. Food Sci., 34 (2016)

No. 1

List of reviewers – 2015
Czech J. Food Sci., 34 (2016): -download PDF
Review
The use of products containing a phage in food industry as a new method for Listeria monocytogenes elimination from food (Listeria monocytogenes phages in food industry) – a review
Pietracha D., Misiewicz A.
Czech J. Food Sci., 34 (2016): 1-8abstractdownload PDF
Food Microbiology and Safety

Microbiological method using Bacillus megaterium with fusidic acid for detection of macrolides in milk

Tumini M., Nagel O.G., Molina M.P., Althaus R.L.
Czech J. Food Sci., 34 (2016): 9-15abstractdownload PDF
Food Chemistry and Safety
Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates
Li Y., Ma Y., Fan M., Huang K., Zhang H.
Czech J. Food Sci., 34 (2016): 16-23abstractdownload PDF
Food Chemistry and Safety
Cross-correlation of quality parameters of musts and wines enriched with lignans
Novotná P., Tříska J., Híc P., Balík J., Vrchotová N., Strohalm J., Houška M.
Czech J. Food Sci., 34 (2016): 24-31abstractdownload PDF
Food Chemistry and Safety
The occurrence of ochratoxin A in white and parboiled rice
Toman J., Malíř F., Ostrý V., Grosse Y., Dvořák V., Roubal T., Neuchlová L.
Czech J. Food Sci., 34 (2016): 32-38abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Effect of chokeberry juice consumption on antioxidant capacity, lipids profile and endothelial function in healthy people: a pilot study
Nowak D., Grąbczewska Z., Gośliński M., Obońska K., Dąbrowska A., Kubica J.
Czech J. Food Sci., 34 (2016): 39-46abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Relationship between somatic cell count and milk casein level obtained by two different methods
Musayeva K., Sederevičius A., Želvytė R., Monkevičienė I., Beliavska-Aleksiejūnė D., Stankevičius R.
Czech J. Food Sci., 34 (2016): 47-51abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat
Rokaityte A., Zaborskiene G., Macioniene I., Rokaitis I., Sekmokiene D.
Czech J. Food Sci., 34 (2016): 52-60abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions
Winterová R., Holasová M., Fiedlerová V.
Czech J. Food Sci., 34 (2016): 61-67abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process
Xue Z., Wang C., Zhai L., Yu W., Chang H., Kou X., Zhou F.
Czech J. Food Sci., 34 (2016): 68-78abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Correlation between wheat starch annealing conditions and retrogradation during storage
Yu K., Wang Y., Xu Y., Guo L., Du X.
Czech J. Food Sci., 34 (2016): 79-86abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production
Żochowska-Kujawska J., Lachowicz K., Sobczak M., Bienkiewicz G., Tokarczyk G., Kotowicz M., Machcińska E.
Czech J. Food Sci., 34 (2016): 87-92abstractdownload PDF

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