Czech J. Food Sci., 28 (2010)

No. 6

Index of volume 28, Author index, Author institution index, List of reviewers, Subject index
Czech J. Food Sci., 28 (2010): I-XVIdownload PDF
Prevention of ochratoxin A contamination of foodand ochratoxin A detoxification by microorganisms – a review
Cicoňová P., Laciaková A., Máté D.:
Czech J. Food Sci., 28 (2010): 465-474abstractdownload PDF
Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates
Ren J., Wang H., Zhao M., Cui Ch., Hu X.:
Czech J. Food Sci., 28 (2010): 475-484abstractdownload PDF
Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria
Cicvárek J., Čurda L., Elich O., Dvořáková E., Dvořák M.
Czech J. Food Sci., 28 (2010): 485-494abstractdownload PDF
Nutritional and functional properties of certain gluten-free raw materials
Vitali D., Amidžić Klarić D., Dragojević I.V.:
Czech J. Food Sci., 28 (2010): 495-505abstractdownload PDF
Food protein: Food colour interactions and its application in rapid protein assay
Saeed S. M.G., Abdullah S.U., Sayeed S.A., Ali R.:
Czech J. Food Sci., 28 (2010): 506-513abstractdownload PDF
Immunohistochemical detection of wheat protein in model samples
Řezáčová-Lukášková Z., Tremlová B., Pospiech M., Renčová E., Randulová Z.:
Czech J. Food Sci., 28 (2010): 516-519abstractdownload PDF
Relationship between carcass weight, skatole level and sensory assessment in fat of different boars
Parunović N., Petrović M., Matekalo-Sverak V., Parunović J., Radović Č.:
Czech J. Food Sci., 28 (2010): 520-530abstractdownload PDF
Modelling the drying kinetics of canola in fluidised bed dryer
Gazor H.R., Mohsenimanesh A.:
Czech J. Food Sci., 28 (2010): 531-537abstractdownload PDF
Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream
Temiz H.,Yeşilsu A.F.:
Czech J. Food Sci., 28 (2010): 538-546abstractdownload PDF
Physical properties of shelled and kernel walnuts as affected by the moisture content
Altuntas E., Erkol M.:
Czech J. Food Sci., 28 (2010): 547-556abstractdownload PDF
Risk analysis in drinking water accumulation
Říhová Ambrožová J., Říha J., Hubáčková J., Čiháková I.:
Czech J. Food Sci., 28 (2010): 557-563abstractdownload PDF
Decontamination of cut carrot by Persteril® agent based on the action of peroxyacetic acid
Landfeld A., Erban V., Kováříková E., Houška M., Kýhos K., Průchová J., Novotná P.:
Czech J. Food Sci., 28 (2010): 564-571abstractdownload PDF

No. 5

'GAB' generalised equation as a basis for sorption spectral analysis
Blahovec J., Yanniotis S.:
Czech J. Food Sci., 28 (2010): 345-354abstractdownload PDF
Kinetics of hydrolysis of egg white protein by pepsin
Ruan Ch.-Q., Chi Y.-J., Zhang R.-D.:
Czech J. Food Sci., 28 (2010): 355-363abstractdownload PDF
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
Gheisari H.R., Møller J.K.S., Adamsen Ch.E., Skibsted L.H.:
Czech J. Food Sci., 28 (2010): 364-375abstractdownload PDF
Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils
Vidrih R., Vidakovič S., Abramovič H.:
Czech J. Food Sci., 28 (2010): 376-384abstractdownload PDF
The synergistic effect of daidzein and α-tocopherol or ascorbic acid on microsome and LDL oxidation
Wang H., Martin M.W., Yin S.:
Czech J. Food Sci., 28 (2010): 385-391abstractdownload PDF
Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes
Żyżelewicz D., Nebesny E., Motyl I., Libudzisz Z.:
Czech J. Food Sci., 28 (2010): 392-406abstractdownload PDF
The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing
Hejlová A., Blahovec J.:
Czech J. Food Sci., 28 (2010): 407-411abstractdownload PDF
Contents of major phenolic and flavonoid antioxidants in selected Czech honey
Lachman J., Hejtmánková A., Sýkora J., Karban J., Orsák M., Rygerová B.:
Czech J. Food Sci., 28 (2010): 412-426abstractdownload PDF
Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry
Tateo F., Bononi M., Gallone F.:
Czech J. Food Sci., 28 (2010): 427-432abstractdownload PDF
The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule
Xie Y., Wang A., Lu Q., Hui M.:
Czech J. Food Sci., 28 (2010): 433-439abstractdownload PDF
Occurrence of biogenic amines and amines degrading bacteria in fish sauce
Zaman M.Z., Bakar F.A., Selamat J., Bakar J..:
Czech J. Food Sci., 28 (2010): 440-449abstractdownload PDF
Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants
Schlegelová J., Babák V., Holasová M., Konstantinová L., Necidová L., Šišák F., Vlková H., Roubal P., Jaglic Z.:
Czech J. Food Sci., 28 (2010): 450-461abstractdownload PDF
Thermoelectric effect on potato tuber (Solanum tuberosum L.) – short communication
Vacková S., Vacek J.:
Czech J. Food Sci., 28 (2010): 462-464abstractdownload PDF

No. 4

The effect of natural antioxidants on the colour of dried/cooked sausages
Rohlík B.-A., Pipek P., Pánek J.:
Czech J. Food Sci., 28 (2010): 249-257abstractdownload PDF
Suppression of mould growth on dry sausages
Pipek P., Rohlík B.-A., Lojková A., Staruch L.:
Czech J. Food Sci., 28 (2010): 258-263abstractdownload PDF
Phytoestrogens in bovine plasma and milk – LC-MS/MS analysis
Krajčová A., Schulzová V., Lojza J., Křížová L., Hajšlová J.:
Czech J. Food Sci., 28 (2010): 264-274abstractdownload PDF
Antimicrobial and antioxidant properties of phenolic acids alkyl esters
Merkl R., Hrádková I., Filip V., Šmidrkal J.:
Czech J. Food Sci., 28 (2010): 275-279abstractdownload PDF
Shelf life extension of liquid whole eggs by heat and bacteriocin treatment
Miller P., Haveroen M.E., Solichová K., Merkl R., McMullen L.M., Míková K., Chumchalová J.:
Czech J. Food Sci., 28 (2010): 280-289abstractdownload PDF
 Ability of phenolic acids to protect α-tocopherol
Réblová Z., Okrouhlá P.:
Czech J. Food Sci., 28 (2010): 290-297abstractdownload PDF
Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes
Horníčková J., Kubec R., Cejpek K., Velíšek J., Ovesná J., Stavělíková H.:
Czech J. Food Sci., 28 (2010): 298-308abstractdownload PDF
Comparison of Czech hop cultivars based on their contenst of secondary metabolites
Jelínek L., Šneberger M., Karabín M., Dostálek P.:
Czech J. Food Sci., 28 (2010): 309-316abstractdownload PDF
Antioxidant activity of selected phenols and herbs used in diets for medical conditions
Chrpová D., Kouřimská L., Gordon M.H., Heřmanová V., Roubíčková I., Pánek J.:
Czech J. Food Sci., 28 (2010): 317-325abstractdownload PDF
Resistance of Listeria monocytogenes biofilms to disinfectants 326
Purkrtová S., Turoňová H., Pilchová T., Demnerová K., Pazlarová J.:
Czech J. Food Sci., 28 (2010): 326-332abstractdownload PDF
Perfluorinated compounds: occurrence of emerging food contaminants in canned fish and seafood products
Hrádková P., Poustka J., Hloušková V., Pulkrabová J., Tomaniová M., Hajšlová J.:
Czech J. Food Sci., 28 (2010): 333-342abstractdownload PDF
70th birthday of Professor Pavel Kadlec, Dr.Sc.
Bubník Z.:
Czech J. Food Sci., 28 (2010): 343-344download PDF

No. 3

 Quality of rabbit meat and phyto-additives
Simonová M.P., Chrastinová Ľ., Mojto J., Lauková A., Szábová R., Rafay J.:
Czech J. Food Sci., 28 (2010): 161-167abstractdownload PDF
Application of different sterilising modes and the effects on processed cheese quality
Lazárková Z., Buňka F., Buňková L., Valášek P., Kráčmar S., Hrabě J.:
Czech J. Food Sci., 28 (2010): 168-176abstractdownload PDF
Trans fatty acid contents in chocolates and chocolate wafers in Turkey
Çakmak Y.S., Güler G.Ö., Aktümsek A.:
Czech J. Food Sci., 28 (2010): 177-184abstractdownload PDF
Mixolab versus Alveograph and Falling Number
Codină G.G., Mironeasa S., Bordei D., Leahu A.:
Czech J. Food Sci., 28 (2010): 185-191abstractdownload PDF
Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide
Xu H., He W., Liu K., Gao Y.:
Czech J. Food Sci., 28 (2010): 192-201abstractdownload PDF
Determination of organic acids in olive fruit by HPLC
Ergönül P.G., Nergiz C.:
Czech J. Food Sci., 28 (2010): 202-205abstractdownload PDF
Modelling of solid-liquid extraction process of total polyphenols from soybeans
Jokić S., Velić D., Bilić M., Bucić-Kojić A., Planinić M., Tomas S.:
Czech J. Food Sci., 28 (2010): 206-212abstractdownload PDF
Determination of some heavy metal levels in soft drinks from Turkey using ICP/OES method
Bingöl M., Yentür G., Er B., Öktem A.B.:
Czech J. Food Sci., 28 (2010): 213-216abstractdownload PDF
The activities of amylases and α-amylase inhibitor in wide-range herbicide resistant wheat lines
Nagy-Gasztonyi M., Nagy A., Németh-SZerdahelyi E., Pauk J., Gelencsér É.:
Czech J. Food Sci., 28 (2010): 217-224abstractdownload PDF
Exopolysaccharide from Lactobacillus helveticus: identification of chemical structure and effect on biscuit duality
Hussein A.S., Ibrahim G.S., Asker M.M.S., Mahmoud M.G.:
Czech J. Food Sci., 28 (2010): 225-232abstractdownload PDF
Comparison of two clean up techniques in isolation of ochratoxin A from red wine
Belajová E., Rauová D.:
Czech J. Food Sci., 28 (2010): 233-241abstractdownload PDF
 Influence of the preservative material HOLDBACTM on the growth and proliferation of Listeria on the surfaces of cheeses
Vytřasová J., Fousová J., Šnévajsová P., Pejchalová M.:
Czech J. Food Sci., 28 (2010): 242-248abstractdownload PDF

No. 2

Texture and pasting properties of ultrasonically treated corn starch
Herceg I.L., Jambrak A.R., Šubarić D., Brnčić M., Brnčić S.R., Badanjak M., Tripalo B., Ježek D., Novotni D., Herceg Z.: .
Czech J. Food Sci., 28 (2010): 83-93abstractdownload PDF
New approach to the study of dough mixing processes
Muchová Z., Žitný B.:
Czech J. Food Sci., 28 (2010): 94-107abstractdownload PDF
Extraction, purification, and characterisation of the flavonoids from Opuntia milpa alta skin
Cai W., Gu X., Tang J.:
Czech J. Food Sci., 28 (2010): 108-116abstractdownload PDF
Analysis and characterisation of anthocyanins in mulberry fruit
Qin C., Li Y., Niu W., Ding Y., Zhang R., Shang X.:
Czech J. Food Sci., 28 (2010): 117-126abstractdownload PDF
Major and minor compounds in a Mexican spirit, young Mezcal coming from two Agave species.
Vera-Guzmán A.M., Guzmán-Gerónimo R.I., López M.G.:
Czech J. Food Sci., 28 (2010): 127-132abstractdownload PDF
Reliability of PCR based screening for identification and quantification of GMOs
Ovesná J., Kučera L., Hodek J., Demnerová K.:
Czech J. Food Sci., 28 (2010): 133-138abstractdownload PDF
The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats
Modzelewska-Kapituła M., Kłobukowski J., Kłębukowska L., Wiśniewska-Pantak D.:
Czech J. Food Sci., 28 (2010): 139-145abstractdownload PDF
Antimicrobial effects of fatty acid fructose esters
Karlová T., Poláková L., Šmidrkal J., Filip V.:
Czech J. Food Sci., 28 (2010): 146-149abstractdownload PDF
The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage
Ozer O., Sariçoban C.:
Czech J. Food Sci., 28 (2010): 150-160abstractdownload PDF

No. 1

Safety and quality of farm fresh goat’s cheese in the Czech Republic
Janštová B., Dračková M., Cupáková Š., Přidalová H., Pospíšilová M., Karpíšková R., Vorlová L.:
Czech J. Food Sci., 28 (2010): 1-8abstractdownload PDF
Optimisation of ultrasonic-assisted protein extraction from brewer’s spent grain
Tang D.-S., Tian Y.-J., He Y.-Z., Li L., Hu S.-Q., Li B.:
Czech J. Food Sci., 28 (2010): 9-17abstractdownload PDF
Anaerobic and aerobic beer aging
Šavel J., Košín P., Brož A.:
Czech J. Food Sci., 28 (2010): 18-26abstractdownload PDF
Nitrogen content, dietary fiber, and digestibility in algal food products
Mišurcová L., Kráčmar S., Klejdus B., Vacek J.:
Czech J. Food Sci., 28 (2010): 27-35abstractdownload PDF
Comparison of hazes in freshly bottled and aged beers by multiple angle turbidimetry
Sladký P., Koukol R.:
Czech J. Food Sci., 28 (2010): 36-43abstractdownload PDF
Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper (Piper nigrum L.)
Sádecká J.:
Czech J. Food Sci., 28 (2010): 44-52abstractdownload PDF
Antibacterial and antifungal effects of alcoholic extracts of 41 medicinal plants growing in Turkey
Ertürk Ö.:
Czech J. Food Sci., 28 (2010): 53-60abstractdownload PDF
Scavenging capacity of superoxide radical and screening of antimicrobial activity of Castanea sativa Mill. extracts
Živković J., Zeković Z., Mujić I., Vidović S., Cvetković D., Lepojević Ž., Nikolić G., Trutić N.:
Czech J. Food Sci., 28 (2010): 61-68abstractdownload PDF
Improvements in enzymatic preparation of alkyl glycosides
Bilaničová D., Mastihuba V., Mastihubová M., Bálešová J., Schmidt Š.:
Czech J. Food Sci., 28 (2010): 69-73abstractdownload PDF
The survival of Mycoplasma bovis at different temperatures
Vyletělová M.:
Czech J. Food Sci., 28 (2010): 74-78abstractdownload PDF
Collection of food relevant microscopic fungi under the Czech national programme of protection of genetic resources of economically significant microorganisms – a short report
Kubátová A.:
Czech J. Food Sci., 28 (2010): 79-82abstractdownload PDF

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