Czech J. Food Sci., 34 (2016)

No. 2

Review
Hidden exogenous proteins in wine: problems, methods of detection and related legislation – a review
Rizzi C., Mainente F., Pasini G., Simonato B.
Czech J. Food Sci., 34 (2016): 93-104abstractdownload PDF
Food Chemistry and Safety
Squid by-product gelatines: Effect on oxidative stress biomarkers in healthy rats
Chan-Higuera J.E., Robles-Sánchez R.M., Burgos-Hernández A., Márquez-Ríos E., Velázquez-Contreras C.A., Ezquerra-Brauer J.M.
Czech J. Food Sci., 34 (2016): 105-110abstractdownload PDF
Food Chemistry and Safety
Carp proteins as a source of bioactive peptides – an in silico approach
Darewicz M., Borawska J., Pliszka M.
Czech J. Food Sci., 34 (2016): 111-117abstractdownload PDF
Food Chemistry and Safety
Determination of trans-resveratrol action on two different types of neuronal cells, neuroblastoma and hippocampal cells
Gerszon J., Rodacka A.
Czech J. Food Sci., 34 (2016): 118-126abstractdownload PDF
Food Chemistry and Safety
Antioxidant activity, S-alk(en)yl-l-cysteine sulfoxide and polyphenol content in onion (Allium cepa L.) cultivars are associated with their genetic background
Mitrová K., Hrbek V., Svoboda P., Hajšlová J., Ovesná J.
Czech J. Food Sci., 34 (2016): 127-132abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products
Čeksteryté V., Kurtinaitienė B., Venskutonis P.R., Pukalskas A., Kazernavičiūtė R., Balžekas J.
Czech J. Food Sci., 34 (2016): 133-142abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Fermented buttermilk-based beverage: impact on young volunteers’ health parameters
Liutkevičius A., Speičienė V., Alenčikienė G., Mieželienė A., Narkevičius R., Kaminskas A., Abaravičius J.A., Vitkus D., Jablonskienė V., Sekmokienė D.
Czech J. Food Sci., 34 (2016): 143-148abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Artificial sweeteners and the environment
Kobetičová K., Mocová K.A., Mrhálková L., Fryčová Z., Kočí V.
Czech J. Food Sci., 34 (2016): 149-153abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder
Makowska A., Cais-Sokolińska D., Waśkiewicz A., Tokarczyk G., Paschke H.
Czech J. Food Sci., 34 (2016): 154-159abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Effects of allyl isothiocyanate on the shelf-life of gilthead sea bream (Sparus aurata) fillets
Muscolino D., Giarratana F., Beninati C., Ziino G., Giuffrida A., Panebianco A.
Czech J. Food Sci., 34 (2016): 160-165abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress
Kosović I., Jukić M., Jozinović A., Ačkar Đ., Koceva Komlenić D.
Czech J. Food Sci., 34 (2016): 166-172abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese
Nezhad Razmjoui Akhgar R., Hesari J., Azadmard Damirchi S.
Czech J. Food Sci., 34 (2016): 173-179abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film
Wang N., Gao Y.Z., Wang P., Yang S., Xie T.M., Xiao Z.G.
Czech J. Food Sci., 34 (2016): 180-188abstractdownload PDF

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