Czech J. Food Sci., 34 (2016)

No. 3

Food Microbiology and Safety
Microbiological quality of raw milk in the Czech Republic
Kateřina Bogdanovičová, Marcela Vyletělová-Klimešová, Vladimír Babák, Libor Kalhotka, Ivana Koláčková, Renáta Karpíšková
Czech J. Food Sci., 34 (2016): 189-196abstractdownload PDF
Food Microbiology and Safety
Antibacterial characteristics of orange pigment extracted from Monascus pigments against Escherichia coli
Guo-Ping Zhao, Ying-Qiu Li, Jie Yang, Kai-Yu Cui
Czech J. Food Sci., 34 (2016): 197-203abstractdownload PDF
Food Microbiology and Safety
 Biofilm formation by Pseudomonas aeruginosa and disinfectant susceptibility of planktonic and biofilm cells
Magdalena A. Olszewska, Aleksandra M. Kocot, Aleksandra Stanowicka , Łucja Łaniewska-Trokenheim
Czech J. Food Sci., 34 (2016): 204-210abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Content of polymerised triacylglycerols in fat of fried foods
Liliya Mekhanoshina, Zuzana Réblová
Czech J. Food Sci., 34 (2016): 211-216abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Phenolic content of honey reduces in vitro starch digestibility
Javier Parada, Jose L. Santos, Paula Cañoles, Nimia Manquián
Czech J. Food Sci., 34 (2016): 217-223abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy
Shen F., Wu Q., Su A., Tang P., Shao X., Liu B.
Czech J. Food Sci., 34 (2016): 224-232abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Quantification of bee-derived peptide defensin-1 in honey by competitive enzyme-linked immunosorbent assay, a new approach in honey quality control
Ivana Valachová, Marcela Bučeková, Juraj Majtán
Czech J. Food Sci., 34 (2016): 233-243abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Characterisation of phenolics and other quality parameters of different types of honey
Rostislav Halouzka, Petr Tarkowski, Sanja Ćavar Zeljković
Czech J. Food Sci., 34 (2016): 244-253abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Comparing phenolic composition of Cabernet Gernischet wines between rain-shelter cultivation and open-field cultivation

Yan-Nan He, Peng-Fei Ning, Tai-Xin Yue, Zhen-Wen Zhang
Czech J. Food Sci., 34 (2016): 254-270abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
The effect of wort filling time on fermentation, maturation and acetaldehyde content in beer
Krzysztof Kucharczyk, Tadeusz Tuszyński
Czech J. Food Sci., 34 (2016): 265-270abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness

Joanna Piepiórka-Stepuk, Katarzyna Tandecka, Marek Jakubowski
Czech J. Food Sci., 34 (2016): 271-279abstractdownload PDF

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