Czech J. Food Sci., 34 (2016)

No. 5

Review
Medicinal plants of the family Lamiaceae as functional foods – a review  
Carović-Stanko K., Petek M., Grdiša M., Pintar J., Bedeković D., Herak Ćustić M., Satovic Z.
Czech J. Food Sci., 34 (2016): 377-390abstractdownload PDFsupplementary material
Food Microbiology and Safety
Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter Cultures
Beata Paszczyk, Waldemar Brandt, Joanna Łuczyńska
Czech J. Food Sci., 34 (2016): 391-396abstractdownload PDF
Food Chemistry and Safety

Effect of microwave technology on some quality parameters and sensory attributes of black tea

Ayşe Karadağ, Nazmiye Avci, Kadriye Nur Kasapoğlu, Beraat Özçelik
Czech J. Food Sci., 34 (2016): 397-405abstractdownload PDF
Food Chemistry and Safety

Extraction, fractionation, and chemical characterisation of fucoidans from the brown seaweed Sargassum pallidum

Xin Liu, Bin Liu, Xiao-Lei Wei, Zhen-Liang Sun, Chang-Yun Wang
Czech J. Food Sci., 34 (2016): 406-413abstractdownload PDF
Food Chemistry and Safety

Effect of novel synthesised policosanyl phenolates on lipid oxidation

Zhiqiang Wang, Seung Hwan Hwang, Soon Sung Lim
Czech J. Food Sci., 34 (2016): 414-421abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Heavy metals in the common carp (Cyprinus carpio L.) from three reservoirs in the Czech Republic

Petra Vičarová, Hana Dočekalová, Andrea Ridošková, Pavlina Pelcová
Czech J. Food Sci., 34 (2016): 422-428abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Enzyme-linked immunosorbent assay for simultaneous detection of two fungicides kresoxim-methyl and trifloxystrobin in oranges

Wei Yang, Jie Zhu, Ming-Qi Liu, Xian-Jun Dai
Czech J. Food Sci., 34 (2016): 429-438abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Wines with increased lignan content by the addition of lignan extracts

Josef Balík, Pavel Híc, Jana Kulichová, Pavla Novotná, Jan Tříska, Naděžda Vrchotová, Jan Strohalm, Milan Houška
Czech J. Food Sci., 34 (2016): 439-444abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese

Roberto J. Ceruti, María B. Pirola, Elisabet Ramos, Laura Robert, Amelia C. Rubiolo, Guillermo A. Sihufe
Czech J. Food Sci., 34 (2016): 445-455abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe’s cheese

Alessandra Del Caro, Costantino Fadda, Anna Maria Sanguinetti, Maria Giovanna Carboni, Giuliano Pinna, Tormod Naes, Elena Menichelli, Antonio Piga
Czech J. Food Sci., 34 (2016): 456-462abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Analysis of cube sugar drying in a convective dryer

Jan Skočilas, Stanislav Solnař, Magzhan Aidossuly
Czech J. Food Sci., 34 (2016): 463-468abstractdownload PDF

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