Czech J. Food Sci., 19 (2001)

No. 6

Content of phenolic acids in rye caryopses determined using DAD-HPLC method
Amarowicz R., Weidner S.:
Czech J. Food Sci., 19 (2001): 201-205abstractdownload PDF
Verification of suitability of selected detection systems for estimating antibiotic residues in goat’s milk
Hozová B., Minarovičová Ľ.
Czech J. Food Sci., 19 (2001): 207-212abstractdownload PDF
Wheat flour dough rheological characteristics predicted by NIRSystems 6500
Hrušková M., Bednářová M., Novotný F.:
Czech J. Food Sci., 19 (2001): 213-218abstractdownload PDF
Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough
Špačková Z., Příhoda J., Rovnaníková S.:
Czech J. Food Sci., 19 (2001): 219-223abstractdownload PDF
Sugar beet as a raw material for bioethanol production
Hinková A., Bubník Z.:
Czech J. Food Sci., 19 (2001): 224-234abstractdownload PDF
Evidence of spice black pepper adulteration
Tremlová B.:
Czech J. Food Sci., 19 (2001): 235-239abstractdownload PDF

No. 5

Unusual behavior of natural polyphosphates during IMAC
Kmínková M., Prošková A., Kučera J.:
Czech J. Food Sci., 19 (2001): 161-165abstractdownload PDF
Effect of yeast extract supplementation on β-galactosidase activity of Lactobacillus delbrueckii subsp. bulgaricus 11842 grown in whey.
Bury D., Geciova J., Jelen P.:
Czech J. Food Sci., 19 (2001): 166-170abstractdownload PDF
Lactococcus lactis subsp. lactis LTM 32, a new bacteriocin-producing strain isolated from Vietnamese fermented milk
Do T.M., Plocková M., Chumchalová J.:
Czech J. Food Sci., 19 (2001): 171-176abstractdownload PDF
Fatty acids in lipids of carp (Cyprinus carpio) tissues
Kmínková M., Winterová R., Kučera J.:
Czech J. Food Sci., 19 (2001): 177-181abstractdownload PDF
The cereal grains: focus on vitamin E
Zielinski H., Ciska E., Kozlowska H.:
Czech J. Food Sci., 19 (2001): 182-188abstractdownload PDF
Wheat and flour quality relations in a commercial mill
Hrušková M., Hanzlíková K., Varáček P.:
Czech J. Food Sci., 19 (2001): 189-195abstractdownload PDF
Determination of astringent taste in model solutions and in beverages
Valentová H., Škrovánková S., Panovská Z., Pokorný J.:
Czech J. Food Sci., 19 (2001): 196-200abstractdownload PDF

No. 4

Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures
Pažáková J., Pipová M., Turek P., Nagy J.:
Czech J. Food Sci., 19 (2001): 121-124abstractdownload PDF
Assay of antibiotic detection limits in cow’s milk model samples and comparison of sensitivity of various detection systems (disk diffusion method, Delvotest SP and Penzym S 100).
Hozová B., Kratmüllerová M.:
Czech J. Food Sci., 19 (2001): 125-131abstractdownload PDF
The determination of isoflavones and coumestrol by capillary electrophoresis
Moravcová J., Kleinová T.:
Czech J. Food Sci., 19 (2001): 132-138abstractdownload PDF
Antioxidant activity of phenolic fraction of pea (Pisum sativum)
Amarowicz R., Karamać M., Weidner S.:
Czech J. Food Sci., 19 (2001): 139-142abstractdownload PDF
The determination of ferulic acid in sugar beet pulp
Jankovská P., Čopíková J., Sinitsya A.:
Czech J. Food Sci., 19 (2001): 143-147abstractdownload PDF
Use of helical ribbon mixer for measurement of rheological properties of fruit pulps
Novotná P., Landfeld A., Kýhos K., Houška M., Strohalm J.:
Czech J. Food Sci., 19 (2001): 148-153abstractdownload PDF
Food preferences and choice among the Polish students
Babicz-Zielińska E.:
Czech J. Food Sci., 19 (2001): 154-160abstractdownload PDF

No. 3

Antioxidant activity of 2,6-dimethyl-3,5-dialkoxycarbonyl-1,4-dihydropyridines in metal-ion catalyzed lipid peroxidation
Tirzitis G., Tirzite D., Hyvonen Z.:
Czech J. Food Sci., 19 (2001): 81-84abstractdownload PDF
The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening
Kubiš I., Křivánek I., Gajdůšek S.:
Czech J. Food Sci., 19 (2001): 85-89abstractdownload PDF
Mutagenic effects of selected trichothecene mycotoxins and their combinations with aflatoxin B1
Šmerák P., Bárta I., Polívková Z., Bártová J., Sedmíková M.:
Czech J. Food Sci., 19 (2001): 90-96abstractdownload PDF
Detection of olive oils authenticity by determination of their sterol content using LC/GC
Bohačenko I., Kopicová Z.:
Czech J. Food Sci., 19 (2001): 97-103abstractdownload PDF
Extract from Silybum marianum as a nutraceutical: a double-blind placebo-controlled study in healthy young men
Šimánek V., Škottová N., Bartek J., Psotová J., Kosina P., Balejová l., Ulrichová J.:
Czech J. Food Sci., 19 (2001): 106-110abstractdownload PDF
Temperature profiles in microwave heated solid foods of slab geometry: Influence of process parameters
Houšová J., Hoke K.:
Czech J. Food Sci., 19 (2001): 111-120abstractdownload PDF

No. 2

Strecker degradation products of aspartic and glutamic acids and their amides
Rössner J., Velíšek J., Pudil F., Davídek J.
Czech J. Food Sci., 19 (2001): 41-45abstractdownload PDF
Control of mould growth by Lactobacillus rhamnosus VT1 and Lactobacillus reuteri CCM 3625 on milk agar plates.
Plocková M., Stiles J., Chumchalová J., Halfarová R.:
Czech J. Food Sci., 19 (2001): 46-50abstractdownload PDF
Application of FT-IR spectroscopy in detection of food hydrocolloids  in confectionery jellies and food supplements
Čopíková J., Černá M., Novotná M., Kaasová J., Synytsya A.:
Czech J. Food Sci., 19 (2001): 51-56abstractdownload PDF
Oligosaccharide synthesis using a-glucosidases of different origin
Malá Š., Karasová P., Marková M., Králová B.:
Czech J. Food Sci., 19 (2001): 57-61abstractdownload PDF
Microwave treatment of rice
Kaasová J., Kadlec P., Bubník Z., Pour V.:
Czech J. Food Sci., 19 (2001): 62-66abstractdownload PDF
Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening
Němcová l., Štětina J.,Valentová H.:
Czech J. Food Sci., 19 (2001): 67-72abstractdownload PDF
Application of electrodialysis for lactic acid recovery
Hábová V., Melzoch K., Rychtera M., Přibyl L., Mejta V.:
Czech J. Food Sci., 19 (2001): 73-80abstractdownload PDF

No. 1

Influence of cheese ripening on the viscoelastic behaviour of edam cheese
Buchar J., Kubiš I., Gajdůšek S., Křivánek I.:
Czech J. Food Sci., 19 (2001): 1-7abstractdownload PDF
Determination of aflatoxins in food products by the ELISA method
Leszczyńska J., MasŁowska J., Owczarek A., Kucharska U.:
Czech J. Food Sci., 19 (2001): 8-12abstractdownload PDF
Novel Strecker degradation products of tyrosine and dihydroxyphenylalanine
Adamiec J., Cejpek K., Rössner J., Velíšek J.:
Czech J. Food Sci., 19 (2001): 13-18abstractdownload PDF
Determination of oxidative stability in mixtures of edible oil with nonlipidic substances
Trojáková L., Réblová Z., Pokorný Z.:
Czech J. Food Sci., 19 (2001): 19-23abstractdownload PDF
Changes during the extrusion of semolina in mixture with sugars
Farouk Mansour A., Pudil F., Janda V., Pokorný J.:
Czech J. Food Sci., 19 (2001): 24-30abstractdownload PDF
Determination of essential oils content and composition in caraway (Carum carvi L.)
Sedláková J., Kocourková B., Kubáň V.:
Czech J. Food Sci., 19 (2001): 31-36abstractdownload PDF
Antibacterial activity of houttuynin sodium bisulphate (HSB)
Kokoška L., Rada V.:
Czech J. Food Sci., 19 (2001): 37-40abstractdownload PDF

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