Czech J. Food Sci., 27 (2009)

No. 6

Index of volume 27, Author index, Author institution index, List of reviewers, Subject index
Czech J. Food Sci., 27 (2009): I-XXIIdownload PDF
Eggshell crack detection based on acoustic impulse response and supervised pattern recognition
Lin H., Zhao J., Chen Q., Cai J., Zhou P.:
Czech J. Food Sci., 27 (2009): 393-402abstractdownload PDF
Stability of quality traits in winter wheat cultivars
Mikulíková D., Masár Š., Horváthová V., Kraic J.:
Czech J. Food Sci., 27 (2009): 403-417abstractdownload PDF
Effects of location and year on technological quality and pentosan content in rye
Kučerová J.:
Czech J. Food Sci., 27 (2009): 418-424abstractdownload PDF
Total luminescence spectroscopy for differentiating between brandies and wine distillates
Tóthová J., Sádecká J., Májek P.:
Czech J. Food Sci., 27 (2009): 425-432abstractdownload PDF
Growth characterisation of Staphylococcus aureus in milk: a quantitative approach
Medveďová A., Valík Ľ., Sirotná Z., Liptáková D.:
Czech J. Food Sci., 27 (2009): 433-453abstractdownload PDF
Optimisation of fermentative parameters for GABA enrichment by Lactococcus lactis
Lu X.X., Xie Ch., Gu Z.X.:
Czech J. Food Sci., 27 (2009): 433-442abstractdownload PDF
Sanitation of fresh green asparagus and green onions inoculated with Salmonella
Martínez-Téllez M.A., Rodríguez-Leyva F.J., Espinoza-Medina I.E., Vargas-Arispuro I., Gardea A.A., González-Aguilar G.A., Ayala-Zavala J.F.:
Czech J. Food Sci., 27 (2009): 454-462abstractdownload PDF
Antimicrobial properties of 11-cyclohexylundecanoic acid
Šmidrkal J., Karlová T., Filip V., Zárubová M., Hrádková I.:
Czech J. Food Sci., 27 (2009): 463-469abstractdownload PDF
Mercury and methylmercury content in chub from the Svitava and Svratka Rivers at agglomeration Brno
Kružíková K., Blahová J., Kenšová R., Jurčíková J., Hypr D., Svobodová Z.:
Czech J. Food Sci., 27 (2009): 470-476abstractdownload PDF

No. 5

Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese
Cais-Sokolińska D., Pikul J.:
Czech J. Food Sci., 27 (2009): 301-308abstractdownload PDF
Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
Grobelnik Mlakar S., Bavec M., Turinek M., Bavec F.:
Czech J. Food Sci., 27 (2009): 309-319abstractdownload PDF
Influence of glycation and pepsin hydrolysis on immunoreactivity of albumin/globulin fraction of herbicide resistant wheat line
Nagy A., Marciniak-Darmochwał K., Krawczuk S., Mierzejewska D., Kostyra H., Gelencsér É.:
Czech J. Food Sci., 27 (2009): 320-329abstractdownload PDF
Polyphenolic content and composition and antioxidative activity of different cocoa liquors
Radojčić Redovniković I., Delonga K., Mazor S., Dragović-Uzelac V., Carić M., Vorkapić-Furač J.:
Czech J. Food Sci., 27 (2009): 330-337abstractdownload PDF
Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices
Oszmiański J., Wojdyło A.:
Czech J. Food Sci., 27 (2009): 338-351abstractdownload PDF
Engineering rice based medium for production of lovastatin with Monascus species
Panda B.P., Javed S., Ali M.:
Czech J. Food Sci., 27 (2009): 352-360abstractdownload PDF
Enterococcus faecium growth model
Čermák P., Landfeld A., Měřička P., Houška M.:
Czech J. Food Sci., 27 (2009): 361-371abstractdownload PDF
Mycobacterium avium subsp. paratuberculosis and M. a. avium detected by culture, IS900 and IS901 highly sensitive PCR in bulk tank milk from dairy herds in the Czech Republic between 2002 and 2004
Slaná I., Bartoš M., Roubal P., Babák V., Pavlík I.:
Czech J. Food Sci., 27 (2009): 372-378abstractdownload PDF
Occurrence of tetracycline, chlortetracycline, and oxytetracycline residues in raw cow’s milk
Navrátilová P., Borkovcová I., Dračková M., Janštová B., Vorlová L.:
Czech J. Food Sci., 27 (2009): 379-385abstractdownload PDF
SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves – a short report.
Amarowicz R., Pegg R.B., Kosińska A.:
Czech J. Food Sci., 27 (2009): 386-391abstractdownload PDF

No. 4

Food products distribution systems redesign in the food corporation acquisition and fusion conditions
Gros I., Dyntar J., Grosová S.:
Czech J. Food Sci., 27 (2009): 223-227abstractdownload PDF
The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg
Hasníková-Schenková N., Jiřincová L., Šikulová M., Landfeld A., Marek M., Houška M., Voldřich M.:
Czech J. Food Sci., 27 (2009): 228-233abstractdownload PDF
Detection of plant raw materials in meat products by HPLC
Vaňha J., Hinková A., Sluková M., Kvasnička F.:
Czech J. Food Sci., 27 (2009): 234-239abstractdownload PDF
Wheat hardness in relation to other quality factors
Hrušková M., Švec I.:
Czech J. Food Sci., 27 (2009): 240-248abstractdownload PDF
Size distribution of barley kernels
Sýkorová A., Šárka E., Bubník Z., Schejbal M., Dostálek P.:
Czech J. Food Sci., 27 (2009): 249-258abstractdownload PDF
Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma
Rajchl A., Čížková H., Voldřich M., Lukešová D., Panovská Z.:
Czech J. Food Sci., 27 (2009): 259-266abstractdownload PDF
Optimisation of lab-scale continuous alcohol-free beer production
Lehnert R., Novák P., Macieira F., Kuřec M., Teixeira J.a., Branyik T.:
Czech J. Food Sci., 27 (2009): 267-275abstractdownload PDF
Exploitation of food feedstock and waste for production of biobutanol
Pataková P., Lipovský J., Čížková H., Fořtová J., Rychtera M., Melzoch K.:
Czech J. Food Sci., 27 (2009): 276-283abstractdownload PDF
The occurrence of enterotoxigenic isolates of B. cereus in foodstuffs
Brychta J., Smola J., Pipek P., Ondráček J., Bednář V., Čížek A., Brychta T.:
Czech J. Food Sci., 27 (2009): 284-292abstractdownload PDF
Migration of nonylphenols from polymer packaging materials into food simulants
Votavová L., Dobiáš J., Voldřich M., Čížková H.:
Czech J. Food Sci., 27 (2009): 293-299abstractdownload PDF

No. 3

Determination of free amino acids in cheeses from the Czech market
Kabelová I., Dvořáková M., Čížková H., Dostálek P., Melzoch K.:
Czech J. Food Sci., 27 (2009): 143-150abstractdownload PDF
Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches
Babić J., Šubarić D., Milicevic B., Ačkar D., Kopjar M., Nedic Tiban N.:
Czech J. Food Sci., 27 (2009): 151-abstractdownload PDF
The effect of the barley variety, location and year crop on the haze of congress wort
Psota V., Skulilová Z., Hartmann J.:
Czech J. Food Sci., 27 (2009): 158-164abstractdownload PDF
Textural and flavour characteristics of commercial tomato ketchups
Panovská Z., Štern P., Váchová A., Lukešová D., Pokorný J.:
Czech J. Food Sci., 27 (2009): 165-170abstractdownload PDF
Influence of drying procedure on colour and rehydration characteristic of wild asparagus
Jokić S., Mujić I., Martinov M., Velić D., Bilić M., Lukinac J.:
Czech J. Food Sci., 27 (2009): 171-177abstractdownload PDF
Variations in chemical compositions of Rosa damascena Mill. and Rosa canina L. fruits
Kazaz S., Baydar H., Erbas S.:
Czech J. Food Sci., 27 (2009): 178-184abstractdownload PDF
Determination of antagonistic starter cultures for pickle and olive fermentation processes
Çon A.H., Karasu N.:
Czech J. Food Sci., 27 (2009): 185-193abstractdownload PDF
Distribution of non-tuberculosis mycobacteria in environmental samples from a slaughterhouse and in raw and processed meats
Shitaye J.E., Horvathová A., Bartošová L., Morávková M., Kaevska M., Donnelly N., Pavlík I.:
Czech J. Food Sci., 27 (2009): 194-202abstractdownload PDF
The use of Bacillus subtilis for screening fusaric acid production by Fusarium spp.
Šrobárová A., Eged Š., Teixeira Da Silva J., Ritieni A., Santini A.:
Czech J. Food Sci., 27 (2009): 203-209abstractdownload PDF
Forecasting the necessity of grain fumigation during storage
Kuzmanov D., Dimitrov N.:
Czech J. Food Sci., 27 (2009): 210-215abstractdownload PDF
Tissue distribution and elimination of florfenicol in topmouth culter (Culter alburnus) after oral administration
Wang W., Dai X., Li Z., Meng Q:
Czech J. Food Sci., 27 (2009): 214-221abstractdownload PDF

No. 2

Quinoa – a rewiev
Jancurová M., Minarovičová L., Dandár A.:
Czech J. Food Sci., 27 (2009): 71-79abstractdownload PDF
Drinking water quality in the Czech Republic
Říhová Ambrožová J., Hubáčková J., Čiháková I.:
Czech J. Food Sci., 27 (2009): 80-87abstractdownload PDF
Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples
Jokić S., Velić D., Bilić M., Lukinac J., Planinić M., Bucić-Kojić A.:
Czech J. Food Sci., 27 (2009): 88-94abstractdownload PDF
Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits
Sirousazar M., Mohammadi-Doust A., Achachlouei B.F.:
Czech J. Food Sci., 27 (2009): 95-101abstractdownload PDF
Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures
Cao R., Xue Ch.-H., Liu Q., Xue Y.:
Czech J. Food Sci., 27 (2009): 102-108abstractdownload PDF
Antioxidant activity of phenolic fractions of Mallotus philippinensis bark extract
Arfan M., Amin H., Karamać M., Kosińska A., Wiczkowski W., Amarowicz R.:
Czech J. Food Sci., 27 (2009): 109-117abstractdownload PDF
Baroinactivation of Staphylococcus epidermidis – mathematical model and its verification using human and cow milk
Schlemmerová L., Houška M., Špelina V., Strohalm J., Landfeld A., Šmuhařová H., Němcová I., Kýhos K., Průchová J., Novotná P., Měřička P.:
Czech J. Food Sci., 27 (2009): 118-126abstractdownload PDF
Influence of soft cheese technology on the growth and enterotoxin production of Staphylococcus aureus
Necidová L., Šťástková Z., Pospíšilová M., Janštová B., Strejček J., Dušková M., Karpíšková R.:
Czech J. Food Sci., 27 (2009): 127-133abstractdownload PDF
High pressure inactivation of Enterococcus faecium – modelling and verification
Landfeld A., Strohalm J., Kýhos K., Průchová J., Houška M., Novotná P., Schlemmerová L., Šmuhařová H., Špelina V., Čermák P., Pavlišová K., Meřička P.:
Czech J. Food Sci., 27 (2009): 134-141abstractdownload PDF

No. 1

Furan in food – a review
Vranová J., Ciesarová Z.
Czech J. Food Sci., 27 (2009): 1-10abstractdownload PDF
Immunohistochemical detection of soya protein – optimisation and verification of the method
Pospiech M., Tremlová B., Renčová E., Randulová Z.
Czech J. Food Sci., 27 (2009): 11-19abstractdownload PDF
Strawberry jams: influence of different pectins on colour and textural properties
Kopjar M., Piližota V., Tiban N.N., Šubarić D., Babić J., Ačkar Đ., Sajdl M
Czech J. Food Sci., 27 (2009): 20-28abstractdownload PDF
Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures
Požrl T., Kopjar M., Kurent I., Hribar J., Janeš A., Simčič M.
Czech J. Food Sci., 27 (2009): 29-38abstractdownload PDF
Trace elements species fractionation in rye flour and rye (Secale cereale L.) seedlings
Polák J., Mestek O., Koplík R., Šantrůček J., Komínková J., Kodíček M.
Czech J. Food Sci., 27 (2009): 39-48abstractdownload PDF
Molecular cloning and characterisation of alpha subunit of H+-ATPase in Lactobacillus casei Zhang
Chen X., Yang M., Sun Z., Liu W., Sun T., Meng H., Zhang H.
Czech J. Food Sci., 27 (2009): 49-54abstractdownload PDF
Identification and characterisation of antimicrobial activity of nisin a produced by Lactococcus lactis subsp. lactis LL27
Şanlibaba P., Akkoç N., Akçelik M.
Czech J. Food Sci., 27 (2009): 55-64abstractdownload PDF
In vitro fermentation of galactosyl derivatives of polyols by Lactobacillus strains
Klewicka E., Klewicki R.
Czech J. Food Sci., 27 (2009): 65-70abstractdownload PDF

Special Issue 2

Occurrence and characteristics of Listeria monocytogenes in ready-to-eat food from retail market in the Czech Republic
Gelbíčová T., Karpíšková R.:
Czech J. Food Sci., 27 (2009): 3-7abstractdownload PDF
Effect of Lactococcus sp. on the growth of Listeria sp. in the model UHT milk system
Šviráková E., Složilová I., Tichovský P., Plocková M.:
Czech J. Food Sci., 27 (2009): 8-11abstractdownload PDF
Influence of Enterococci and Lactobacilli on Listeria
Kučerová K., Korbová I., Horáčková Š., Šviráková E., Plocková M.:
Czech J. Food Sci., 27 (2009): 12-17abstractdownload PDF
Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria
Hudecová A., Valík Ľ., Liptáková D.:
Czech J. Food Sci., 27 (2009): 18-27abstractdownload PDF
The effect of temperature and water activity on the growth of Staphylococcus aureus
Medveďová A., Valík Ľ., Studeničová A.:
Czech J. Food Sci., 27 (2009): 28-35abstractdownload PDF
Findings of methicillin-resistant strains of Staphylococcus aureus in livestock
Šťástková Z., Karpíšková S., Karpíšková R.:
Czech J. Food Sci., 27 (2009): 36-41abstractdownload PDF
Interferences of PCR effectivity: importance for quantitative analyse
Hodek J., Ovesná J., Kučera L.:
Czech J. Food Sci., 27 (2009): 42-49abstractdownload PDF
Production of biogenic amines by Enterococci
Kučerová K., Svobodová H., Tůma Š., Ondráčková I., Plocková M.:
Czech J. Food Sci., 27 (2009): 50-55abstractdownload PDF
The expression of selected genes encoding enterotoxins in Staphylococcus aureus strains
Valihrach L., Demnerová K., Karpíšková R., Melenová I.:
Czech J. Food Sci., 27 (2009): 56-65abstract
Characterisation of antibodies for the immunochemical detection of Enterobacter sakazakii
Hochel I., Škvor J.:
Czech J. Food Sci., 27 (2009): 66-74abstractdownload PDF
Problems with detection of proteolytic microorganisms and their undesirable activities in milk
Němečková I., Pechačová M., Roubal P.:
Czech J. Food Sci., 27 (2009): 82-89abstractdownload PDF
PCR-based identification of toxinogenic Fusarium species
Lacmanová I., Pazlarová J., Kostelanská M., Hajšlová J.:
Czech J. Food Sci., 27 (2009): 90-94abstractdownload PDF

Special Issue 1

Lipids: Their Role in the Formation of Endogenous Antioxidants during Food Processing
R. Zamora, F. J. Hidalgo:
Czech J. Food Sci., 27 (2009): S1-S3abstractdownload PDF
Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins
R. Kováčová, A. Synytsya, J. Štětina:
Czech J. Food Sci., 27 (2009): S4-S8abstractdownload PDF
Antioxidants in Margarine Emulsions
V. Filip, I. Hrádková, J. Šmidrkal:
Czech J. Food Sci., 27 (2009): S9-S11abstractdownload PDF
Characterisation of Polycondensation Products from Amino Acids and Lipid Oxidation Products
A. Adams, V. Kitryte, R. Venskutonis, N. De Kimpe:
Czech J. Food Sci., 27 (2009): S12-S12abstract
Changes of Sunflower Oil Polyenoic Fatty Acids under High Temperatures
K. Cihelková, M. Zárubová, I. Hrádková, V. Filip, J. Šmidrkal:
Czech J. Food Sci., 27 (2009): S13-S16abstractdownload PDF
Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering
E. Abd El-Moneim Mahmoud, J. Dostálová, D. Lukešová, M. Doležal:
Czech J. Food Sci., 27 (2009): S17-S19abstractdownload PDF
Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment
A. Rodríguez, I. Ortea, M. Trigo, Y. Sierra, J. M. Gallardo, G. Tabilo-Munizaga, M. Pérez-Won, S. P. Aubourg:
Czech J. Food Sci., 27 (2009): S20-S22abstractdownload PDF
Mathematical Modelling of Some Nutrient Losses during Heat Treatment of Stewed Apples
F. Courtois, L. Vedrenne, S. Georgé:
Czech J. Food Sci., 27 (2009): S23-S26abstractdownload PDF
Modelling the Effect of Headspace Oxygen Level on the Degradation of Vitamin C in a Model Fruit Juice
I. Van Bree, S. Samapundo, F. Devlieghere, B. De Meulenaer:
Czech J. Food Sci., 27 (2009): S27-S27abstract
Oxygen Transfer coupled to Oxidation Reactions: Numerical Tool for Optimizing Nutritional Quality of Food
C. Pénicaud, V. Guillard, S. Peyron, N. Gontard:
Czech J. Food Sci., 27 (2009): S28-S28abstract
On the Generation of Bioactive Trigonelline Degradation Products upon Coffee Roasting and their Bioappearance after Coffee Consumption
R. Lang, T. Hofmann:
Czech J. Food Sci., 27 (2009): S29-S29abstract
D-Amino Acids and Computer Vision Image Analysis: A New Tool to Monitor Hazelnuts Roasting?
M. Arlorio, J. D. Coisson, F. Travaglia, M. Rinaldi, M. Locatelli, M. Gatti, A. Caligiani, A. Martelli:
Czech J. Food Sci., 27 (2009): S30-S30abstract
The Natural Products in Protection against the most Important Pathological Changes in Human Metabolism
M. Votruba, M. Vecka, L. Prokeš, B. Jurášková:
Czech J. Food Sci., 27 (2009): S31-S34abstractdownload PDF
Plasma-oxidative Degradation of Polyphenolics – Influence of Non-thermal Gas Discharges with Respect to Fresh Produce Processing
F. Grzegorzewski, O. Schlüter, J. Ehlbeck, K.-D. Weltmann, M. Geyer, L. W. Kroh, S. Rohn:
Czech J. Food Sci., 27 (2009): S35-S39abstractdownload PDF
Aroma Formation during Thermal Food Processing: Why do Thermally Treated Foods Smell Differently?
P. Schieberle:
Czech J. Food Sci., 27 (2009): S40-S40abstract
Antioxidant Stability of Phenolic Acids and Their Esters
I. Hrádková, J. Šmidrkal, V. Filip, R. Merkl, E. Kabrdová:
Czech J. Food Sci., 27 (2009): S41-S41abstract
Antioxidant Activity in Variously Prepared Elderberry Foods and Supplements
K. Cejpek, I. Maloušková, M. Konečný, J. Velíšek:
Czech J. Food Sci., 27 (2009): S45-S48abstractdownload PDF
Changes of Antioxidant Capacity of Robusta Coffee during Roasting
L. Votavová, M. Voldřich, R. Ševčík, H. Čížková, J. Mlejnecká, M. Stolař, T. Fleišman:
Czech J. Food Sci., 27 (2009): S49-S52abstractdownload PDF
Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice
A. Jongjareonrak, R. Sawaddiwong, S. Benjakul, K. Osako, M. Tanaka:
Czech J. Food Sci., 27 (2009): S53-S53abstract
Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality
P. Poinot, G. Arvisenet, J. Grua-Priol, C. Fillonneau, S. Mezaize, M. De Lamballerie, A. Le-Bail, C. Prost:
Czech J. Food Sci., 27 (2009): S54-S57abstractdownload PDF
Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems
R. Vidrih, E. Zlatić, J. Hribar:
Czech J. Food Sci., 27 (2009): S58-S61abstractdownload PDF
Effect of Closure, Packaging and Storage Conditions on Impact Odorants of Wine
G. J. Pickering, A. Blake, Y Kotseridis:
Czech J. Food Sci., 27 (2009): S62-S65abstractdownload PDF
Dietary Maillard Reaction Products: Implications for Human Health and Disease
J. M. Ames:
Czech J. Food Sci., 27 (2009): S66-S69abstractdownload PDF
Complementary Advanced Techniques Applied for Plant and Food Authentication
C. Socaciu, F. Ranga, F. Fetea, L. Leopold, F. Dulf, R. Parlog:
Czech J. Food Sci., 27 (2009): S70-S75abstractdownload PDF
The Changes of &alpha+-Galactosides during Germination and High Pressure Treatment of Legume Seeds
J. Dostálová, P. Kadlec, J. Bernášková, M. Houška, J. Strohalm:
Czech J. Food Sci., 27 (2009): S76-S79abstractdownload PDF
Effect of Sulphur Fertilisation on Lycopene Content and Colour of Tomato Fruits
E. Zelená, M. Holasová, F. Zelený, V. Fiedlerová, P. Novotná, A. Landfeld, M. Houška:
Czech J. Food Sci., 27 (2009): S80-S84abstractdownload PDF
Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables
M. Dekker, K. Hennig, R. Verkerk:
Czech J. Food Sci., 27 (2009): S85-S88abstractdownload PDF
Masked Mycotoxins: an Emerging Issue for Food Safety
G. Galaverna, C. Dall’Asta, M. Mangia, A. Dossena, R. Marchelli:
Czech J. Food Sci., 27 (2009): S89-S92abstractdownload PDF
Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies
M. Courel, L. Ait-Ameur, E. Capuano, V. Fogliano, F. J. Morales, F. Courtois, I. Birlouez-Aragon:
Czech J. Food Sci., 27 (2009): S93-S95abstractdownload PDF
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
Z. Ciesarová, K. Kukurová, A. Bednáriková, L. Marková, S. Baxa:
Czech J. Food Sci., 27 (2009): S96-S98abstractdownload PDF
Studies on Enzymatic Crosslinking of Casein Micelles
C. Partschefeld, J. Schreiner, U. Schwarzenbolz, T. Henle:
Czech J. Food Sci., 27 (2009): S99-S101abstractdownload PDF
Determination of Lactoferrin in Goat Milk by HPLC Method
M. Dračková, I. Borkovcová, B. Janštová, M. Naiserová, H. Přidalová, P. Navrátilová, L. Vorlová:
Czech J. Food Sci., 27 (2009): S102-S104abstractdownload PDF
A Comparative Study of the Analysis of Free Fatty Acids in Cheeses (Cow’s, Ewe’s and Goat’s) with Different Ripening Times using NIRS: Intact Samples and Fat Extracts
I. González-Martín, J. M. Hernández-Hierro, I. Revilla, A. Vivar-Quintana, R. Morón-Sancho, J. Salvador-Esteban:
Czech J. Food Sci., 27 (2009): S105-S105abstract
Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe’s Goat’s or Cow’s Milk
A. M. Vivar-Quintana, M.A. Blanco López, I. Revilla, I. González-Martín, J. M. Hernández-Hierro, C. González-Pérez:
Czech J. Food Sci., 27 (2009): S106-S108abstractdownload PDF
Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C
R. Marco-Molés, I. Pérez-Munuera, A. Quiles, I. Hernando:
Czech J. Food Sci., 27 (2009): S109-S112abstractdownload PDF
Determination of the Mineral Composition (Ca, P, Mg, K, Na) in Cheeses (Cow’s, Ewe’s and Goat’s) with Different Ripening Times using Near Infrared Spectroscopy (NIRs) with a Fibre-Optic Probe
I. González-Martín, J. M. Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega, C. González-Pérez:
Czech J. Food Sci., 27 (2009): S113-S113abstract
Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening
I. González-Martín, J. M. Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega, C. González-Pérez:
Czech J. Food Sci., 27 (2009): S114-S118abstractdownload PDF
Study on Interaction between Broad Bean Phenolic Compounds and Proteins using Fluorescence Method
A. Kosińska, M. Karamać, R. Amarowicz:
Czech J. Food Sci., 27 (2009): S119-S119abstract
Study of Resistant Starch (RS) Content in Peas during Maturation
R. Dostálová, J. Horáček, I. Hasalová, R. Trojan:
Czech J. Food Sci., 27 (2009): S120-S124abstractdownload PDF
Content of Higher Fatty Acids in Green Vegetables
R. Vidrih, S. Filip, J. Hribar:
Czech J. Food Sci., 27 (2009): S125-S129abstractdownload PDF
Evaluation of Shelf Life and Heat Treatment of Tomato Products
A. Rajchl, H. Čížková, M. Voldřich, M. Jirušková, R. Ševčík:
Czech J. Food Sci., 27 (2009): S130-S133abstractdownload PDF
Nutritional Quality of Commercial Fruit Baby Food
H. Čížková, R. Ševčík, A. Rajchl, M. Voldřich:
Czech J. Food Sci., 27 (2009): S134-S137abstractdownload PDF
Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions
Z. Šmídová, R. Izzo:
Czech J. Food Sci., 27 (2009): S138-S139abstractdownload PDF
Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese
U. Schwietzke, U. Schwarzenbolz, T. Henle:
Czech J. Food Sci., 27 (2009): S140-S142abstractdownload PDF
Influence of Heat Treatment on the Formation of Amadori Compounds in Carrots
A. Wellner, Ch. Hüttl, T. Henle:
Czech J. Food Sci., 27 (2009): S143-S145abstractdownload PDF
Amadori Products – Substrates and Inhibitors for Intestinal Brush Border Glycosidases
A. Seidowski, D. Lunow, T. Henle:
Czech J. Food Sci., 27 (2009): S146-S148abstractdownload PDF
Transformation Pathways of Reductones in the Advanced Maillard Reaction
M. Konečný, K. Cejpek, L. Čechovská, J. Velíšek:
Czech J. Food Sci., 27 (2009): S149-S152abstractdownload PDF
Release of Protein-Bound N-ε -(γ -glutamyl)-Lysine during Simulated Gastrointestinal Digestion
M. Hellwig, J. Löbner, A. Schneider, U. Schwarzenbolz, T. Henle:
Czech J. Food Sci., 27 (2009): S153-S155abstractdownload PDF
Cysteine Mediated Formation of N-&epsilon -Carboxymethyllysine (CML) on Proteins
U. Schwarzenbolz, T. Henle:
Czech J. Food Sci., 27 (2009): S156-S159abstractdownload PDF
Effect of a “Fast Food” Diet on the Urinary Excretion of Maillard Reaction Products
A. Förster, C. Börner, T. Henle:
Czech J. Food Sci., 27 (2009): S160-S162abstractdownload PDF
Methylglyoxal in Manuka Honey – Correlation with Antibacterial Properties
J. Atrott, T. Henle:
Czech J. Food Sci., 27 (2009): S163-S165abstractdownload PDF
Isolation of Reaction Products Resulting from Heat-Induced Degradation of Inulin
K. Trabs, N. Kasprick, T. Henle:
Czech J. Food Sci., 27 (2009): S166-S168abstractdownload PDF
Lipid Oxidation in Dispersive Systems with Monoacylglycerols
V. Spěváčková, I. Hrádková, M. Ebrtová, V. Filip, M. Tesařová:
Czech J. Food Sci., 27 (2009): S169-S172abstractdownload PDF
Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation
E. Abd El-Moneim Mahmoud, J. Dostálová, J. Pokorný, D. Lukešová, M. Doležal:
Czech J. Food Sci., 27 (2009): S173-S177abstractdownload PDF
Oxidation Changes of Vegetable Oils during Microwave Heating
D. Lukešová, J. Dostálová, E. Abd El-Moneim Mahmoud, M. Svárovská:
Czech J. Food Sci., 27 (2009): S178-S181abstractdownload PDF
Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutc h ): Effect of Packaging
A. Rodríguez, M. Trigo, R. Pérez, J. M. Cruz, P. Paseiro, S. P. Aubourg:
Czech J. Food Sci., 27 (2009): S182-S184abstractdownload PDF
Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation
Z. Réblová, D. Tichovská, M. Doležal:
Czech J. Food Sci., 27 (2009): S185-S187abstractdownload PDF
Variability of Lutein Content in Peas (Pisum sativum L.) in Relation to the Variety, Season and Chlorophyll Content
M. Holasová, R. Dostálová, V. Fiedlerová, J. Horáček:
Czech J. Food Sci., 27 (2009): S188-S191abstractdownload PDF
Changes of Vitamin C Content in Relation to the Range of Accumulation of Cd, Pb and Zn in Potato Tubers
J. Musilová, J. Bystrická, J. Tomáš, Z. Poláková, S. Melicháčová:
Czech J. Food Sci., 27 (2009): S192-S194abstractdownload PDF
Mechanism and Polyphenols Involved in the Browning Reaction of Olives
P. García-García, K. Segovia-Bravo, A. López-López, M. Jaren-Galán, A. Garrido:
Czech J. Food Sci., 27 (2009): S195-S196abstractdownload PDF
Involvement of Hydrogen Peroxide Formation on Apoptosis Induction by Olive Oil Phenolic Compounds
R. Fabiani, P. Rosignoli, R. Fuccelli, F. Pieravanti, A. De Bartolomeo, G. Morozzi:
Czech J. Food Sci., 27 (2009): S197-S199abstractdownload PDF
Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes
Z. Kotíková, A. Hejtmánková, J. Lachman:
Czech J. Food Sci., 27 (2009): S200-S203abstractdownload PDF
Anthocyanins Content in Blueberries (Vaccinium corymbosumL.) in Relation to Freesing Duration
A.Vollmannová, T. Tóth, D. Urminská, Z. Poláková, M. Timoracká, E. Margitanová:
Czech J. Food Sci., 27 (2009): S204-S206abstractdownload PDF
Advances in Chemistry of Isothiocyanate-derived Colourants
K. Cejpek, J. Velíšek:
Czech J. Food Sci., 27 (2009): S207-S210abstractdownload PDF
Influence of Environmental Factors on Green Asparagus Flavonoids
J. Fuentes, S. Jaramillo, R. Guillén, A. Jiménez, R. Rodríguez, A. Lama, J. Fdez-Bolanos, R. Rodríguez:
Czech J. Food Sci., 27 (2009): S211-S211abstract
Saponin Profile of Green Asparagus Genotypes
S. Jaramillo, J. Fuentes, R. Rodríguez, A. Jiménez, G. Rodríguez, A. Lama, J. Fdez-Bolanos, R. Guillén:
Czech J. Food Sci., 27 (2009): S212-S212abstract
Determination of Caffeine Content in Tea and Maté Tea by using Different Methods
D. Komes, D. Horžić, A. Belščak, K. Kovačević Ganič, A. Baljak:
Czech J. Food Sci., 27 (2009): S213-S216abstractdownload PDF
Determination of Sterols in Dairy Products and Vegetable Fats by HPLC and GC Methods
I. Borkovcová, E. Janoušková, M. Dračková, B. Janštová, L. Vorlová:
Czech J. Food Sci., 27 (2009): S217-S219abstractdownload PDF
Sterols, Sterol Oxides and CLA in Typical Meat Products from Pigs Fed with Different Diets
C. Annaratone, A. Caligiani, M. Cirlini, L. Toffanin, G. Palla:
Czech J. Food Sci., 27 (2009): S220-S223abstractdownload PDF
Hydroperoxide Formation of Steryl Ester
M. Lehtonen, S. Kemmo, A.-M. Lampi, V. Piironen:
Czech J. Food Sci., 27 (2009): S224-S224abstract
Changes in Sterols, Fatty Alcohol and Triterpenic Alcohol during Ripe Olive Processing
A. López-López, F. Rodríguez Gómez, A. Cortés-Delgado, A. Garrido-Fernández:
Czech J. Food Sci., 27 (2009): S225-S226abstractdownload PDF
HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines
M. Bordiga, J. D. Coisson, F. Travaglia, G. Piana, M. Arlorio:
Czech J. Food Sci., 27 (2009): S227-abstract
l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines
A. Kunicka-Styczyńska, E. Pogorzelski:
Czech J. Food Sci., 27 (2009): S228-S231abstractdownload PDF
Distribution of S-alk(en)yl-l-cysteine Sulfoxides in Garlic (Allium sativum L.)
J. Horníčková, J. Velíšek, J. Ovesná, H. Stavělíková:
Czech J. Food Sci., 27 (2009): S232-S235abstractdownload PDF
Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status
T. Bojňanská, H. Frančáková, P. Chlebo, A. Vollmannová:
Czech J. Food Sci., 27 (2009): S236-S240abstractdownload PDF
Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour
S. Zilic, V. Hadzitaskovis-Sukalovic, M. Milasinovic, D. Tvrzic, M. Maksimovic:
Czech J. Food Sci., 27 (2009): S241-abstract
Barley Grain as a Source of Health-Beneficial Substances
N. Březinová Belcredi, J. Ehrenbergerová, S. Běláková, K. Vaculová:
Czech J. Food Sci., 27 (2009): S242-S244abstractdownload PDF
Antioxidant Activities and Total Phenolics of Acacia Honey
M. Krpan, K. Marković, G. Šarić, B. Skoko, M. Hruškar, N. Vahčić:
Czech J. Food Sci., 27 (2009): S245-S247abstractdownload PDF
Content of Bioactive Components in Chosen Cultivars of Cranberries (Vaccinium vitis-idaea L.)
A. Vollmannová, J. Tomáš, D. Urminská, Z. Poláková, S. Melicháčová, L. Krížová:
Czech J. Food Sci., 27 (2009): S248-S251abstractdownload PDF
Lignans in Flaxseed
A. Krajčová, V. Schulzová, J. Hajšlová, M. Bjelková:
Czech J. Food Sci., 27 (2009): S252-S255abstractdownload PDF
Anticancer Activity of Lignan from the Aerial Parts of Saussurea salicifolia (L.) DC.
G. Chunsriimyatav, I. Hoza, P. Valášek, S. Skrovanková, D. Banzragch, N. Tsevegsuren:
Czech J. Food Sci., 27 (2009): S256-S258abstractdownload PDF
Determination of Phenolic Compounds in Saussurea salicifolia (L.) DC. by HPLC
G. Chunsriimyatav, I. Hoza, P. Valášek, S. Skrovanková, D. Banzragch, N. Tsevegsuren:
Czech J. Food Sci., 27 (2009): S259-S261abstractdownload PDF
Changes in Ewe’s Milk Composition in Organic versus Conventional Dairy Farms
I. Revilla, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, J. Viñuela-Serrano, A. M. Vivar-Quintana, C. Palacios:
Czech J. Food Sci., 27 (2009): S263-S266abstractdownload PDF
Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
I. Revilla, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, A. M. Vivar-Quintana, C. Palacios, P. Severiano-Pérez:
Czech J. Food Sci., 27 (2009): S267-S270abstractdownload PDF
Main Chemical Changes in Proteins and Structure of Egg Treated with High Pressure Homogenisation
R. Marco-Molés, I. Hernando, E. Llorca, I. Pérez-Munuera:
Czech J. Food Sci., 27 (2009): S271-S273abstractdownload PDF
Comparative Lipid Composition Study in Farmed and Wild Blackspot Seabream (Pagellus bogaraveo)
V. Álvarez, M. Trigo, S. Lois, D. Fernández, I. Medina, S. P. Aubourg:
Czech J. Food Sci., 27 (2009): S274-S276abstractdownload PDF
Chemical Changes in Chilled Farmed Sea Bass (Dicentrarchus labrax): Effect of Advanced Icing Conditions
J. Pena, M. Trigo, G. Bouzada, D. Fernández, J. Barros-Velázquez, S. P. Aubourg:
Czech J. Food Sci., 27 (2009): S277-S279abstractdownload PDF
Detection of Foreign Enzyme Addition into the Adulterated Honey
M. Voldřich, A. Rajchl, H. Čížková, P. Cuhra:
Czech J. Food Sci., 27 (2009): S280-S282abstractdownload PDF
The Improvement of Sensory Quality and Texture Properties of Gluten Free Bread Fortified with Ca
U. Krupa-Kozak, M. Wronkowska, M. Soral-Śmietana, A. Troszyńska, J. Sadowska:
Czech J. Food Sci., 27 (2009): S283-S283abstract
Influence of the Addition of Buckwheat Flour on Gluten Free Bread Quality and Antioxidant Capacity
M. Wronkowska, D. Szawara-Nowak, D. Zielińska, A. Troszyńska, M. Soral-Śmietana:
Czech J. Food Sci., 27 (2009): S284-S284abstract
Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements
Ž. Ugarčić-Hardi, D. Koceva Komlenić, M. Jukić, A. Kuleš, I. Jurkin:
Czech J. Food Sci., 27 (2009): S285-S285abstract
Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven
L. M. Guardeño, E. Llorca, I. Pérez-Munuera, A. Quiles, I. Hernando:
Czech J. Food Sci., 27 (2009): S290-S292abstractdownload PDF
The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends
M. Tesařová, M. Zárubová, V. Filip, V. Spěváčková, J. Šmidrkal:
Czech J. Food Sci., 27 (2009): S293-S296abstractdownload PDF
The Effect of Ultrasound Pre-Treatment and Air-Drying on the Quality of Dried Apples
M. Opalić, Z. Domitran, D. Komes, A. Belščak, D.. Horžić, D. Karlović:
Czech J. Food Sci., 27 (2009): S297-S300abstractdownload PDF
Functional Perspective of Products from Pears cv. Pituralka
T. Požrl, K. Podgrajšek, J. Hribar, M. Simčič:
Czech J. Food Sci., 27 (2009): S301-S303abstractdownload PDF
The Effects of non-Thermal Processing on Carotenoids in Orange Juice
M. J. Esteve, F. J. Barba, S. Palop, A. Frígola:
Czech J. Food Sci., 27 (2009): S304-S306abstractdownload PDF
Anteroxanthin Concentration during Refrigerated Storage in Orange Juice Treated by PEF
C. Cortés, M. J. Esteve, A. Frígola:
Czech J. Food Sci., 27 (2009): S307-S309abstractdownload PDF
Quality of Coloured Varieties of Potatoes
K. Hejtmánková, V. Pivec, E. Trnková, K. Hamouz, J. Lachman:
Czech J. Food Sci., 27 (2009): S310-S313abstractdownload PDF
Factors Affecting the Softening of Pickled Pasteurised Cucumbers
M. Voldřich, I. Horsáková, M. Čeřovský, H. Čížková, H. Opatová:
Czech J. Food Sci., 27 (2009): S314-S318abstractdownload PDF
Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification
A. Kunicka-Styczyńska:
Czech J. Food Sci., 27 (2009): S319-S322abstractdownload PDF
A Contribution to Analysis of “Czech Beer” Authenticity
S. Obruča, I. Márová, K. Pařilová, L. Müller, Z. Zdráhal, R. Mikulíková:
Czech J. Food Sci., 27 (2009): S323-S326abstractdownload PDF
Time-Intensity Studies of Sweeteners
K. Čmejlová, Z. Panovská, A. Váchová, D. Lukešová:
Czech J. Food Sci., 27 (2009): S327-S329abstractdownload PDF
The Selection of the Optimal Rate of Acid and Sweet Taste for Lemon Flavoured Drops
A. Váchová, Z. Panovská, D. Lukešová:
Czech J. Food Sci., 27 (2009): S330-S332abstractdownload PDF
Sensitivity of Assessors to Ferrous Salts
Z. Panovská, A. Váchová, J. Řeřichová:
Czech J. Food Sci., 27 (2009): S333-S336abstractdownload PDF
Application of Fluorimetric Methods for Selected Additives Determination in Food Products
M. Kurzawa, A. Jastrzębska, E. Szłyk:
Czech J. Food Sci., 27 (2009): S337-S339abstractdownload PDF
Comparison of cITP and 31 P NMR Methods for Determination of Polyphosphates in Meat Product and Sea Fruits
A. Jas trzębska, P. Hrynczyszyn and E. Szłyk
Czech J. Food Sci., 27 (2009): S340-S340abstract
Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components
M. Wronkows ka, U. Krupa-Kozak and M. Soral-Śmietana
Czech J. Food Sci., 27 (2009): S341-S341abstract
Improving Microwave Heating using Polysaccharides as Thickeners
L. M. Guardeño, M. Hernández-Carrión, J. M. Catala-Civera, P. Plaza, I. Pérez-Munuera, I. Hernando:
Czech J. Food Sci., 27 (2009): S342-S345abstractdownload PDF
Improving the Quality of Roasted Hazelnuts during their Shelf-life using Film Coating Starch-Based
F. Travaglia, J. D. Coisson, M. Bordiga, A. Martelli, M. Arlorio:
Czech J. Food Sci., 27 (2009): S346-S346abstract
Effect of Packaging Films Releasing Antimicrobial Agents on Stability of Food Products
K. Hanušová, J. Dobiáš, K. Klaudisová:
Czech J. Food Sci., 27 (2009): S347-S349abstractdownload PDF
Nucleic Acid Lateral Flow Immunoassay for the Detection of Pathogenic Bacteria from Food
M. Blažková, M. Koets, J. H. Wichers, A. van Amerongen, L. Fukal, P. Rauch:
Czech J. Food Sci., 27 (2009): S350-S353abstractdownload PDF
Importance of Enterococcus spp. for Forming a Biofilm
L. Necidová, B. Janštová, S. Karpíšková, Š. Cupáková, M. Dušková, R. Karpíšková:
Czech J. Food Sci., 27 (2009): S354-S356abstractdownload PDF
Tyramine Production by Enterococci from Various Foodstuffs: A Threat to the Consumers
K. Trivedi, I. Borkovcová, R. Karpíšková:
Czech J. Food Sci., 27 (2009): S357-S360abstractdownload PDF
Aflatoxins and Ochratoxin A in Red Paprika for Retail Sale in Spain: Occurrence and Evaluation of a Simultaneous Analytical Method
J. M. Hernández-Hierro, R. J. Garcia-Villanova, P. Rodríguez Torrero, I. M. Toruño Fonseca:
Czech J. Food Sci., 27 (2009): S361-abstract
Asaia sp. as a Bacterium Decaying the Packaged Still Fruit Beverages
I. Horsáková, M. Voldřich, M. Čeřovský, P. Sedláčková, P. Šicnerová, P. Ulbrich:
Czech J. Food Sci., 27 (2009): S362-S365abstractdownload PDF
Searching for Genes of Lactococcus lactis subsp. lactis Encoding the Bacteriocin Nisin using DNA/DNA Hybridisation
M. Dušková, A. Španová, V. Dráb, B. Rittich:
Czech J. Food Sci., 27 (2009): S366-S368abstractdownload PDF
Methods for the Determination of Allergenic Substances in Foods
K. Tomková, F. Štumr, P. Dvorská, P. Šafářová, J. Rysová, D. Gabrovská, P. Hanák, J. Plicka:
Czech J. Food Sci., 27 (2009): S369-S371abstractdownload PDF
Influence of Type of Substrate and Enzyme Concentration on Formation of Galacto-oligosaccharides
K. Hellerová, L. Čurda:
Czech J. Food Sci., 27 (2009): S372-S374abstractdownload PDF
Cyanogenic Potential of Roasted Cassava (Manihot esculenta Crantz) roots Rale from Inhambane Province, Mozambique
L. Tivana, J. da Cruz Francisco, B. Bergenståhl, P. Dejmek:
Czech J. Food Sci., 27 (2009): S375-S378abstractdownload PDF
Off-flavour Defects of Packed Waters and Soft Drinks
H. Čížková, M. Voldřich, R. Ševčík, J. Pivoňka:
Czech J. Food Sci., 27 (2009): S379-S381abstractdownload PDF
Contents of Heavy Metals in Different Saccharides Fractions of Potato Tubers
J. Musilová, T. Tóth, J. Árvay:
Czech J. Food Sci., 27 (2009): S382-S385abstractdownload PDF
Effect of Heavy Metal Treatment on Molecular Changes in Root Tips of Lupinus luteus L.
K. Jomová, M. Morovič:
Czech J. Food Sci., 27 (2009): S386-S389abstractdownload PDF
The Transfer of Heavy Metals from Contaminated Soils into Agricultural Plants in High Tatras Region
T. Tóth, J. Tomáš, P. Lazor, D. Bajčan, K. Jomová:
Czech J. Food Sci., 27 (2009): S390-S393abstractdownload PDF
The Effect of Fertilisation Method on Selected Elements Content in Tomatoes (Lycopersicon lycopersicum)
I. Poustková, L. Kouřimská, K. Václavíková, D. Miholová, L. Babička:
Czech J. Food Sci., 27 (2009): S394-S396abstractdownload PDF
Monitoring of Risky Elements in Zone of Pollution Strážske Area
J. Tomáš, J. Čéry, S. Melicháčová, J. Árvay, P. Lazor:
Czech J. Food Sci., 27 (2009): S397-S400abstractdownload PDF
Influence of Vintage on Cu, Fe, Zn and Pb Content in Some Croatian Red Wines
M. Banović, J. Kirin, N. Ćurko, K. Kovačević Ganić:
Czech J. Food Sci., 27 (2009): S401-S403abstractdownload PDF
Determination of Arsenic in the Rainbow Trout Muscle and Rice Samples
V. Harkabusová, B. Macharáčková, O. Čelechovská, E. Vitoulová:
Czech J. Food Sci., 27 (2009): S404-S406abstractdownload PDF
Determination of Tin in Canned Foods by Atomic Absorption Spectrometry
J. Knápek, V. Herman, R. Buchtová, D. Vošmerová:
Czech J. Food Sci., 27 (2009): S407-S409abstractdownload PDF
Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva
E. Standarová, I. Borkovcová, M. Dušková, H. Přidalová, M. Dračková, L. Vorlová:
Czech J. Food Sci., 27 (2009): S410-S413abstractdownload PDF
Pesticides in Food – Immunochromatographic Detection of Thiabendazole and Methiocarb
Z. Šmídová, M. Blažková, L. Fukal, P. Rauch:
Czech J. Food Sci., 27 (2009): S414-S416abstractdownload PDF
Analysis of Bread Lipids for 3-MCPD Esters
M. Doležal, J. Kertisová, Z. Zelinková, J. Velíšek:
Czech J. Food Sci., 27 (2009): S417-S420abstractdownload PDF
3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products
Z. Zelinková, M. Doležal, J. Velíšek:
Czech J. Food Sci., 27 (2009): S421-S424abstractdownload PDF
Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
K. Kukurová, Z. Ciesarová, A. Bednáriková, L. Marková:
Czech J. Food Sci., 27 (2009): S425-S428abstractdownload PDF
Migration of Printing Ink Constituents from Packaging into Food Simulan
Z. Dupáková, K. Klaudisová, L. Votavová, J. Dobiáš, M. Voldřich:
Czech J. Food Sci., 27 (2009): S429-S429abstract

© 2018 Czech Academy of Agricultural Sciences