Czech J. Food Sci., 26 (2008)

No. 6

Index of volume 26, Author index, Author institution index, List of reviewers, Subject index
Czech J. Food Sci., 26 (2008): I-XIVdownload PDF
Screening methods used for the detection of veterinary drug residues in raw cow milk – a review
Navrátilová P.
Czech J. Food Sci., 26 (2008): 393-401abstractdownload PDF
Better bread from vigorous grain?
Chloupek O., Both Z., Dostál V., Hrstková P., Středa T., Betsche T., Hrušková M., Horáková V.
Czech J. Food Sci., 26 (2008): 402-412abstractdownload PDF
Sorption and thermal properties of rice, potato starch, and oat flakes
Landfeld A., Houška M., Hoke K.
Czech J. Food Sci., 26 (2008): 413-420abstractdownload PDF
Colour evaluation of different pasta samples
Švec I., Hrušková M., Vítová M., Sekerová H.
Czech J. Food Sci., 26 (2008): 421-427abstractdownload PDF
Contents of some biologically active amines in a Czech blue-vein cheese
Komprda T., Dohnal V., Závodníková R.
Czech J. Food Sci., 26 (2008): 428-440abstractdownload PDF
Mushrooms of genus Pleurotus as a source of dietary fibres and glucans for food supplements
Synytsya A., Míčková K., Jablonský I., Sluková M., Čopíková J.
Czech J. Food Sci., 26 (2008): 441-446abstractdownload PDF
Antioxidant activity of peanut skin extracts from conventional and high-oleic peanuts
Hoang V.H., Apoštolová P., Dostálová J., Pudil F., Pokorný J.
Czech J. Food Sci., 26 (2008): 447-457abstractdownload PDF
FT-IR spectroscopic characteristics of differently cultivated Escherichia coli
Filip Z., Hermann S., Demnerová K.
Czech J. Food Sci., 26 (2008): 458-463abstractdownload PDF
Effect of lean meat proportion on the chemical composition of pork
Okrouhlá M., Stupka R., Čítek J., Šprysl M., Trnka M., Kluzáková E.
Czech J. Food Sci., 26 (2008): 464-469abstractdownload PDF

No. 5

Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms – a review
Vlková H., Babák V., Seydlová R., Pavlík I., Schlegelová J.:
Czech J. Food Sci., 26 (2008): 309-323abstractdownload PDF
Isolation of anticlostridially active lactobacilli from semi-hard cheese
Tůma Š., Kučerová K., Plocková M.:
Czech J. Food Sci., 26 (2008): 324-332abstractdownload PDF
Stabilization of minced meat colour by carbon monoxide
Pipek P., Staruch L., Izumimoto M.:
Czech J. Food Sci., 26 (2008): 333-338abstractdownload PDF
Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products
Delgado-Andrade C., Rufián-Henares J. A., Morales F. J.:
Czech J. Food Sci., 26 (2008): 339-346abstractdownload PDF
Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: processing versus table potatoes
Bárta J., Bártová V.:
Czech J. Food Sci., 26 (2008): 347-359abstractdownload PDF
Nondestructive identification of tea (Camellia sinensis L.) varieties using FT-NIR spectroscopy and pattern recognition
Chen Q., Zhao J., Liu M., Cai J.:
Czech J. Food Sci., 26 (2008): 360-367abstractdownload PDF
Assessment of the authenticity of fruit spirits by gas chromatography and stable isotope ratio analyses
Winterová R., Mikulíková R., Mazáč J., Havelec P.:
Czech J. Food Sci., 26 (2008): 368-375abstractdownload PDF
Influence of media composition and temperature on volatile aroma production by various wine yeast strains
Petravić Tominac V., Kovačević Ganić K., Komes D., Gracin L., Banović M., Marić V.:
Czech J. Food Sci., 26 (2008): 376-382abstractdownload PDF
Microbiological quality of ice cream after HACCP implementation: a factory case study
Kokkinakis E. N., Fragkiadakis G. A., Ioakeimidi S. H., Giankoulof I. B., Kokkinaki A. N.:
Czech J. Food Sci., 26 (2008): 383-391abstractdownload PDF
Jan Velíšek, Karel Cejpek – Biosynthesis of Food Components
Davídek J.:
Czech J. Food Sci., 26 (2008): 392-392download PDF

No. 4

Nourishing and health benefits of coenzyme Q10
Boreková M., Hojerová J., Koprda V., Bauerová K.:
Czech J. Food Sci., 26 (2008): 229-241abstractdownload PDF
Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods
Stratil P., Kubáň V., Fojtová J.:
Czech J. Food Sci., 26 (2008): 242-253abstractdownload PDF
Efficient extraction of caffeic acid derivatives from adventitious roots of Echinacea purpurea
Wu C.H., Murthy H.N., Hahn E.J., Lee H.L, Paek K.Y.:
Czech J. Food Sci., 26 (2008): 254-258abstractdownload PDF
Authenticity evaluation of tea-based products
Čížková H., Voldřich M., Mlejnecká J., Kvasnička F.:
Czech J. Food Sci., 26 (2008): 259-267abstractdownload PDF
Extraction of carrot (Daucus carota L.) carotenes under different conditions
Fikselová M., Šilhár S., Mareček J., Frančáková H.:
Czech J. Food Sci., 26 (2008): 268-274abstractdownload PDF
Characteristics of seed oils and nutritional compositions of seeds from different varieties of Momordica charantiaLinn.cultivated in Bangladesh
Ali M.A., Sayeed M.A., Reza M.S., Yeasmin Mst.S., Khan A.M.:
Czech J. Food Sci., 26 (2008): 275-283abstractdownload PDF
Isolation and identification of a strain producing cold-adapted β galactosidase, and purification and characterisation of the enzyme
Liu W.Y., Shi Y.W., Wang X.Q., Lou K.:
Czech J. Food Sci., 26 (2008): 284-290abstractdownload PDF
Optimisation of the PCR method for the detection of Campylobacter jejuni and Campylobacter coli in samples of ready-to-eat chicken meals
Šabatková Z., Demnerová K., Pázlarová J.:
Czech J. Food Sci., 26 (2008): 291-297abstractdownload PDF
Biochemical alterations in white yam (Dioscorea rotundata Poir.) under triazole fungicides: impacts on tuber quality .
Jaleel C.A., Gopi R., Panneerselvam R.:
Czech J. Food Sci., 26 (2008): 298-307abstractdownload PDF

No. 3

Buckwheat grains and buckwheat products – nutritional and prophylactic value of their components – a review
Christa K., Soral-Śmietana M.
Czech J. Food Sci., 26 (2008): 153-162abstractdownload PDF
Antioxidant activity, β-glucan and lipid contents of oat varieties
Brindzová L., Čertík M., Rapta P., Zalibera M., Mikulajová A., Takácsová M.
Czech J. Food Sci., 26 (2008): 163-173abstractdownload PDF
Antimicrobial properties of some essential oils against some pathogenic microorganisms
Celikel N., Kavas G.
Czech J. Food Sci., 26 (2008): 174-181abstractdownload PDF
Distribution of major polyphenolic compounds in vine grapes of different cultivars growing in South Moravian vineyards
Mikeš O., Vrchotová N., Tříska J., Kyseláková M., Šmidrkal J.
Czech J. Food Sci., 26 (2008): 182-189abstractdownload PDF
Rheological and sensory characteristics of yoghurt-modified mayonnaise
Štern P., pokorný J., Šedivá A., Panovská Z.
Czech J. Food Sci., 26 (2008): 190-198abstractdownload PDF
Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical display cabinet
Hoke K., Landfeld A., Severa J., Kýhos K., Žitný R., Houška M.
Czech J. Food Sci., 26 (2008): 199-210abstractdownload PDF
Functional bioactive compounds and biological activities of Spirulina platensis lipids
Ramadan M.F., Asker M.M.S., Ibrahim Z.K.
Czech J. Food Sci., 26 (2008): 211-222abstractdownload PDF
Effect of juice clarification by flotation on the quality of white wine and orange juice and drink – Short Communication
Sindou E., Vaimakis V., Vaimakis T., Roussis I.G.
Czech J. Food Sci., 26 (2008): 223-228abstractdownload PDF

No. 2

Biosynthesis of food constituents: Natural pigments. Part 2 – a review
Velíšek J., Davídek J., Cejpek K.:
Czech J. Food Sci., 26 (2008): 73-98abstractdownload PDF
Degradation of α-galactosides during the germination of grain legume seeds
Kadlec P., Dostálová J., Bernášková J., Skulinová M.:
Czech J. Food Sci., 26 (2008): 99-108abstractdownload PDF
Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey
Fıratlıgil-Durmuş E., Šárka E., Bubník Z.:
Czech J. Food Sci., 26 (2008): 109-116abstractdownload PDF
Formation of carboxylic acids during degradation of monosaccharides
Novotný O., Cejpek K., Velíšek J.:
Czech J. Food Sci., 26 (2008): 113-131abstractdownload PDF
Czech medicinal plants as possible sources of antioxidants
Buřičová L., Réblová Z.:
Czech J. Food Sci., 26 (2008): 132-138abstractdownload PDF
Effect of ethanol on interactions of bitter and sweet tastes in aqueous solutions
Panovská Z., Šedivá A., Jedelská M., Pokorný J.:
Czech J. Food Sci., 26 (2008): 139-145abstractdownload PDF
HPLC-MS/MS method for analysis of isoproturon in difficult matrix: poppy seeds
Kovalczuk T., Poustka J., Hajšlová J.:
Czech J. Food Sci., 26 (2008): 146-152abstractdownload PDF

No. 1

Perspectives and applications of immobilised β-galactosidase in food industry – a review
Grosová Z., Rosenberg M., Rebroš M.:
Czech J. Food Sci., 26 (2008): 1-14abstractdownload PDF
Influence of Alcalase and transglutaminase on immunoreactivity of cow milk whey proteins
Wróblewska B., Jędrychowski L., Hajós G., Szabó E.:
Czech J. Food Sci., 26 (2008): 15-23abstractdownload PDF
The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies
Leszczyńska J., Łącka A., Bryszewska M., Brzezińska-Błaszczyk E.:
Czech J. Food Sci., 26 (2008): 24-30abstractdownload PDF
Determination of folates in vegetables and their retention during boiling
Holasová M., Fiedlerová V., Vavreinová S.:
Czech J. Food Sci., 26 (2008): 31-37abstractdownload PDF
Preparation of high Fischer ratio oligopeptide by proteolysis of corn gluten meal
Ying Ma, Li Lin, Da-Wen Sun:
Czech J. Food Sci., 26 (2008): 38-47abstractdownload PDF
Sloughing in potatoes induced by tuber density and affected by variety
Hejlová A., Blahovec J.:
Czech J. Food Sci., 26 (2008): 48-57abstractdownload PDF
Fractionation and identification of some phenolics extracted from evening primrose seed meal
Zahradníková L., Schmidt Š., Sékelyová Z., Sekretár S.:
Czech J. Food Sci., 26 (2008): 58-64abstractdownload PDF
Mercury and methylmercury in muscle tissue of chub from the Elbe River main tributaries
Kružíková K., Svobodová Z., Valentová O., Randák T., Velíšek J.:
Czech J. Food Sci., 26 (2008): 65-70abstractdownload PDF
Prof. Dr. Ing. Vladimír Kyzlink, DrSc., Dr.h.c. deceased
Pipek P.:
Czech J. Food Sci., 26 (2008): 71-71download PDF

Special Issue

Quality of Moravian and Czech wines and their future
Tříska J., Balík J.:
Czech J. Food Sci., 26 (2008): S1-download PDF
The changes of selected phenolic substances in wine technology
Balík J., Kyseláková M., Tříska J., Vrchotová N., Veverka J., Híc P., Totušek J., Lefnerová D.:
Czech J. Food Sci., 26 (2008): S3-S12abstractdownload PDF
Content of trans-resveratrol in leaves and berries of interspecific grapevine (Vitis sp.) varieties
Bábíková P., Vrchotová N., Tříska J., Kyseláková M.:
Czech J. Food Sci., 26 (2008): S13-S17abstractdownload PDF
Evaluation of colour content in grapes originating from south Moravia
Balík J., Kumšta M.:
Czech J. Food Sci., 26 (2008): S18-S24abstractdownload PDF
Relations between polyphenols content and antioxidant activity in vine grapes and leaves
Balík J., Kyseláková M., Vrchotová N., Tříska J., Kumšta M., Veverka J., Híc P., Totušek J., Lefnerová D.:
Czech J. Food Sci., 26 (2008): S25-S32abstractdownload PDF
Influence of tannin addition on the content and composition of polyphenolic compounds in wines
Cíchová M., Petříček J., Fiala J.:
Czech J. Food Sci., 26 (2008): S33-S38abstractdownload PDF
Determination of anthocyanins in red grape skin by pressurised fluid extraction and HPLC
Hohnová B., Šťavíková L., Karásek P.:
Czech J. Food Sci., 26 (2008): S39-S42abstractdownload PDF
Multi-experimental characterisation of grape skin extracts
Šťavíková L. Polovka M., Hohnová B., Zemanová J.:
Czech J. Food Sci., 26 (2008): S43-S48abstractdownload PDF
Antioxidant activity of wines and related matters studied by EPR spectroscopy
Stopka P., Křížová J., Vrchotová N., Bábíková P., Tříska J., Balík J., Kyseláková M.:
Czech J. Food Sci., 26 (2008): S49-S54abstractdownload PDF
Antimutagenic activity of raw materials and by-products by production of grape wines
Totušek J., Lefnerová D., Kyseláková M., Balík J., Veverka J., Tříska J., Vrchotová N.:
Czech J. Food Sci., 26 (2008): S55-S59abstractdownload PDF
The influence of trans-resveratrol and quercetin on the activity of CYP1A2 in rat
Zendulka O., Zahradníková L., Juřica J., Totušek J.:
Czech J. Food Sci., 26 (2008): S60-S64abstractdownload PDF

© 2018 Czech Academy of Agricultural Sciences