Czech J. Food Sci., 21 (2003)

No. 6

Growth dynamics of Bacillus cereus and shelf-life of pasteurised milk
Valík Ľ., Görner F., Lauková D.
Czech J. Food Sci., 21 (2003): 195-202abstractdownload PDF
Effect of pH and water activity on the growth of Arcobacter sp. in culture
Červenka L., Zachová I., Minříková P., Vytřasová J.
Czech J. Food Sci., 21 (2003): 203-209abstractdownload PDF
Effect of malt flour addition on the rheological properties of wheat fermented dough
Hrušková M., Švec I., Kučerová I.
Czech J. Food Sci., 21 (2003): 210-218abstractdownload PDF
Matrix solid phase dispersion as an effective preparation method for food samples and plants before HPLC analysis – a riview
Karasová G., Branšteterová E., Lachová M.
Czech J. Food Sci., 21 (2003): 219-234abstractdownload PDF

No. 5

3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition
Velíšek J., Calta P., Crews C., Hasnip S., Doležal M.
Czech J. Food Sci., 21 (2003): 153-161abstractdownload PDF
 Preparation of N-alkylamides of highly methylated (HM) citrus pectin
Syntsya A., Čpíková J., Marounek M., Mlčochová P., Sihelková L., Blafková P., Tkadlecová M., Havlíček J.
Czech J. Food Sci., 21 (2003): 162-166abstractdownload PDF
Liquid chromatographic determination of biogenic amines in a meat product during fermentation and long-term storage
Smělá D., Pechová P., Komprda T., Klejdus B., Kubáň V.
Czech J. Food Sci., 21 (2003): 167-175abstractdownload PDF
Changes of starch during microwave treatment of rice
Pinkrová J., Hubáčková B., Kadlec P., Příhoda J., Bubník Z.
Czech J. Food Sci., 21 (2003): 176-184abstractdownload PDF
Crystals in hard candies
Šmídová I., Čopíková J., Maryška M., Coimbra M.A.
Czech J. Food Sci., 21 (2003): 185-191abstractdownload PDF

No. 4

Analysis of cow milk by near-infrared spectroscopy
Jankovská R., Šustová K.
Czech J. Food Sci., 21 (2003): 123-128abstractdownload PDF
Comparison of hygiene and sanitation levels by bioluminescence method at different units producing components for instant soups
Grbalová S., Večerek V., Tremlová B., Chloupek P., Pištěková V.
Czech J. Food Sci., 21 (2003): 129-136abstractdownload PDF
Effect of ascorbic acid on the rheological properties of wheat fermented dough
Hrušková M., Novotná D.
Czech J. Food Sci., 21 (2003): 137-144abstractdownload PDF
A new generation of frying oils
Sakurai H., Yoshihashi T., Nguyen H.T.T., Pokorný J.
Czech J. Food Sci., 21 (2003): 145-151abstractdownload PDF

No. 3

Determination of bisphenol A, bisphenol F, bisphenol A diglycidyl ether and bisphenol F diglycidyl ether migrated from food cans using Gas Chromatography-Mass Spectrometry
Jordáková I., Dobiáš J., Voldřich M., Postka J.
Czech J. Food Sci., 21 (2003): 85-90abstractdownload PDF
Prediction of wheat and flour Zeleny sedimentation value using NIR technique.
Hrušková M., Faměra O.
Czech J. Food Sci., 21 (2003): 91-96abstractdownload PDF
Sorption characteristics of dietary hard candy
Hadjikinova M., Menkov N., Hadjikinov D.
Czech J. Food Sci., 21 (2003): 97-99abstractdownload PDF
Histometric evaluation of meat products – determination of area and comparison of results obtained by histology and chemistry
Tremlová B., Štarha P.
Czech J. Food Sci., 21 (2003): 101-106abstractdownload PDF
Screening for antimicrobial activity of some medicinal plants species of traditional Chinese medicine
Janovská D., Kubíková K., Kokoška L.
Czech J. Food Sci., 21 (2003): 107-110abstractdownload PDF
Reference materials for the determination of contaminants in milk and milk products
Táborský J., Hejtmánková A., Dolejšková J.
Czech J. Food Sci., 21 (2003): 111-120abstractdownload PDF

No. 2

Effect of lactic acid on the growth dynamics of Candida maltosa YP1
Lauková D., Valík Ľ., Görner F.
Czech J. Food Sci., 21 (2003): 43-49abstractdownload PDF
Relation between free amino acids and the biogenic amines contents in green tomatoes inoculated with Lactobacillus plantarum
Veselá M., Drdák M., Standara S.
Czech J. Food Sci., 21 (2003): 51-58abstractdownload PDF
Extention of the spectra of plant products for the diet in coeliac disease
Petr J., Michalík I., Tlaskalová H., Capouchová I., Faměra O., Urminská D., Tučková L., Knoblochová H.
Czech J. Food Sci., 21 (2003): 59-70abstractdownload PDF
Use of maturograph and spring oven for the dermination of wheat flour baking characteristics
Hrušková M., Skvrnová J.
Czech J. Food Sci., 21 (2003): 71-77abstractdownload PDF
Comparison of antioxidative activity data for aqueous extracts of lemon balm (Melissa officinalis L.), oregano (Origanum vulgare L.), thyme (Thymus vulgaris L.), and agrimony (Agrimonia eupatoria L.) obtained by conventional methods and the DNA-based biosensor
Heilerová Ľ., Bučková M., Tarapčík P., Šilhár S., Labuda J.
Czech J. Food Sci., 21 (2003): 78-84abstractdownload PDF

No. 1

13C CP/MAS NMR spectra of pectins: a peak-fitting analysis in the C-6 region
Synytsya A., opíková J., Brus J.
Czech J. Food Sci., 21 (2003): 1-12abstractdownload PDF
Determination of vinyl chloride monomer in food contact materials by solid phase microextraction coupled with gas chromatography/mass spectrometry
Jordáková I., Dobiáš J., Voldich M., Poustka J.
Czech J. Food Sci., 21 (2003): 13-17abstractdownload PDF
Changes on storage of peanut oils containing high levels of tocopherols and b-carotene
J., Parkányiová L., Réblová Z., TrojákováL., Sakurai H., Uematsu T., Miyahara M., Yano T.
Czech J. Food Sci., 21 (2003): 19-27abstractdownload PDF
Wheat flour dough alveograph characteristics predicted by NIRSystems 6500
Hrušková M., Šmejda P.
Czech J. Food Sci., 21 (2003): 28-33abstractdownload PDF
Properties of thin metallic films for microwave susceptors
Česnek J., Dobiáš J., Houšová J., Sedláček J.
Czech J. Food Sci., 21 (2003): 34-40abstractdownload PDF

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