Czech J. Food Sci., 25 (2007)

No. 6

Volume 25 – Index, Authors Index, Author Institutions Index, Subjects Index, List of Reviewers
Czech J. Food Sci., 25 (2007): I-XIdownload PDF
Biosynthesis of food constituents: Natural pigments: Part 1
Velíšek J., Davídek J., Cejpek K.:
Czech J. Food Sci., 25 (2007): 291-315abstractdownload PDF
Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals
Hozová B., Kuniak Ľ., Moravčíková P., Gajdošová A.:
Czech J. Food Sci., 25 (2007): 316-324abstractdownload PDF
Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes
Kováčová M., Malinová E.:
Czech J. Food Sci., 25 (2007): 325-332abstractdownload PDF
The influence of the development specific surface of sorption on the wettability of instant soups
Ocieczek A., Palich P.:
Czech J. Food Sci., 25 (2007): 333-338abstractdownload PDF
Occurrence of trichothecene mycotoxins in cereals harvested in the Czech Republic
Hajšlová J., Lancová K., Sehnalová M., Krplová A., Zachariášová M., Moravcová H., Nedělník J., Marková J., Ehrenbergerová J.
Czech J. Food Sci., 25 (2007): 339-350abstractdownload PDF
Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46
Slačanac V., Hardi J., Čuržik D., Pavlović H., Lučan M., Vlainić M.:
Czech J. Food Sci., 25 (2007): 351-358abstractdownload PDF
Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates – a short report
Karamać M., Sendrejová E., Kosińska A., Urminská D.:
Czech J. Food Sci., 25 (2007): 359-364abstractdownload PDF

No. 5

Irradiation of spices – a review
Sádecká J.:
Czech J. Food Sci., 25 (2007): 231-242abstractdownload PDF
Bread features evaluation by NIR analysis
Jirsa O., Hrušková M., Švec I.:
Czech J. Food Sci., 25 (2007): 243-248abstractdownload PDF
Effects of wheat cultivar and harvest year on technological quality studied by univariate and multivariate analyses
Švec I., Hrušková M., Jirsa O.:
Czech J. Food Sci., 25 (2007): 249-258abstractdownload PDF
Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents
Karšulínová L., Folprechtová B., Doležal M., Dostálová J., Velíšek J.:
Czech J. Food Sci., 25 (2007): 257-264abstractdownload PDF
Acrylonitrile in food contact materials – two different legislative approaches: comparison of direct determination with indirect evaluation using migration into food simulants
Poustková I., Poustka J., Babička L., Dobiáš J.:
Czech J. Food Sci., 25 (2007): 265-271abstractdownload PDF
Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1
Liptáková D., Valík Ľ., Lauková A., Strompfová V.:
Czech J. Food Sci., 25 (2007): 272-282abstractdownload PDF
Thermal inactivation of Enterococcus faecium
Špelina V., Schlemmerová L., Landfeld A., Kýhos K., Měřička P., Houška M.:
Czech J. Food Sci., 25 (2007): 283-290abstractdownload PDF

No. 4

Fluorescence spectroscopy and chemometrics in the food classification − a review
Sádecká J., Tóthová J.:
Czech J. Food Sci., 25 (2007): 159-174abstractdownload PDF
Trans-free fats with the products of the oil palm − a selective review
Berger K.G.:
Czech J. Food Sci., 25 (2007): 174-181abstractdownload PDF
Determination of polyphenols in beer by an effective method based on solid-phase extraction and high performance liquid chromatography with diode-array detection
Dvořáková M., Hulín P., Karabín M., Dostálek P.:
Czech J. Food Sci., 25 (2007): 182-188abstractdownload PDF
Prediction of the kind of sprouts of Cruciferae family based on artificial neural network analysis
Buciński A., Zieliński H., Kozłowska H.:
Czech J. Food Sci., 25 (2007): 189-194abstractdownload PDF
Occurrence of squalene and cholesterol in various species of Czech freshwater fish
Kopicová Z., Vavreinová S.:
Czech J. Food Sci., 25 (2007): 195-201abstractdownload PDF
Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation
Karagözlü N., Karagözlü C., Ergönül B.:
Czech J. Food Sci., 25 (2007): 202-207abstractdownload PDF
Dry heat inactivation of Bacillus cereus in rice
Houška M., Kýhos K., Landfeld A., Průchová J., Schlemmerová L., Šmuhařová H., Špelina V., Novotná P.:
Czech J. Food Sci., 25 (2007): 208-213abstractdownload PDF
Detection of pathogenic Yersinia enterocolitica serotype O:3 by biochemical, serological, and PCR methods
Simonová J., Vázlerová M., Steinhauserová I.:
Czech J. Food Sci., 25 (2007): 214-220abstractdownload PDF
Determination and occurrence of bisphenol A, bisphenol A diglycidyl ether, and bisphenol F diglycidyl ether, including their derivatives, in canned foodstuffs’ from the Czech retail market
Poustka J., Dunovská L., Hajšlová J., Holadová K., Poustková I.:
Czech J. Food Sci., 25 (2007): 221-229abstractdownload PDF

No. 3

Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 2 − a review
Velíšek J., Cejpek K.:
Czech J. Food Sci., 25 (2007): 101-118abstractdownload PDF
Formation of α-hydroxycarbonyl and α-dicarbonyl compounds during degradation of monosaccharides
Novotný O., Cejpek K., Velíšek J.:
Czech J. Food Sci., 25 (2007): 119-130abstractdownload PDF
The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)
Horváthová J., Suhaj M., Polovka M., Brezová V., Šimko P.:
Czech J. Food Sci., 25 (2007): 131-143abstractdownload PDF
Risk analysis in Turkey milk production
Kizilaslan H., Kizilaslan N.:
Czech J. Food Sci., 25 (2007): 144-150abstractdownload PDF
Quality parameters of noodles made with various supplements
Ugarcic-Hardi Ž., Jukic M., Koceva Komlenic D., Sabo M., Hardi J.:
Czech J. Food Sci., 25 (2007): 151-157abstractdownload PDF

No. 2

Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 1 - a review
Velíšek J., Cejpek K.:
Czech J. Food Sci., 25 (2007): 49-64abstractdownload PDF
Evaluation of barley grass as a potential source of some nutritional substances
Paulíčková I., Ehrenbergerová J., Fiedlerová V., Gabrovská D., Havlová P., Holasová M., Kopáček J., Ouhrabková J., Pinkrová J., Rysová J., Vaculová K., Winterová R.:
Czech J. Food Sci., 25 (2007): 65-72abstractdownload PDF
Antioxidant and radical scavenging activities of a barley crude extract and its fraction
Amarowicz R., Zegarska Z., Pegg R. B., Karamac M., Kosinska A.:
Czech J. Food Sci., 25 (2007): 73-80abstractdownload PDF
Screening of antimicrobial activity of essential oil and methanol extract of Satureja hortensis on foodborne bacteria and fungi
Adiguzel A., Ozer H., Kilic H., Cetin B.:
Czech J. Food Sci., 25 (2007): 81-89abstractdownload PDF
Ultrasonic effect on pH, electric conductivity, and tissue surface of button mushrooms, Brussels sprouts and cauliflower.
Jambrak A.R, Mason T.J., Paniwnyk L., Lelas V.:
Czech J. Food Sci., 25 (2007): 90-99abstractdownload PDF

No. 1

Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins - a review
Velíšek J., Cejpek K.:
Czech J. Food Sci., 25 (2007): 1-16abstractdownload PDF
Determination of banned dyes in spices by liquid chromatography−mass spectrometry
Botek P., Poustka J., Hajšlová J.:
Czech J. Food Sci., 25 (2007): 17-24abstractdownload PDF
Determination of polydextrose as a fat replacer in butter
Míčková K., Čopíková J., Synytsya A.:
Czech J. Food Sci., 25 (2007): 25-31abstractdownload PDF
Sodium cholate sorption on N-octadecylpectinamide in comparison with cholestyramine
Synytsya A., Fesslová L., Marounek M., Čopíková J.:
Czech J. Food Sci., 25 (2007): 32-38abstractdownload PDF
Free and bound 3-chloropropane-1,2-diol in coffee surrogates and malts
Divínová V., Doležal M., Velíšek J.:
Czech J. Food Sci., 25 (2007): 39-47abstractdownload PDF

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