Czech J. Food Sci., 30 (2012)

No. 6

Index of volume 30 (2012), Author index, Author Institutions index, Subject index
Czech J. Food Sci., 30 (2012): I-XVdownload PDF
Physical methods of resveratrol induction in grapes and grape products – a review
Tříska J., Houška M.:
Czech J. Food Sci., 30 (2012): 489-502abstractdownload PDF
Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile
Yeganeh S., Shabanpour B., HosseiniH., ImanpouM.R., Shabani A.:
Czech J. Food Sci., 30 (2012): 503-511abstractdownload PDF
Estimation of the shelf-life of halloumi cheese using survival analysis
Kamleh R., Toufeili I., Ajib R., Kanso B., Haddad J.:
Czech J. Food Sci., 30 (2012): 512-519abstractdownload PDF
Pollen and inorganic characteristics of Bulgarian unifloral honeys
Atanassova J., YurukovaL., Lazarova M.:
Czech J. Food Sci., 30 (2012): 520-526abstractdownload PDF
Lipid oxidation of fat blends modified by monoacylglycerol
Spěváčková V., Hrádková I., Šmidrkal J., Filip V.:
Czech J. Food Sci., 30 (2012): 527-533abstractdownload PDF
Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş
Yıldız G., BilgiçliN.:
Czech J. Food Sci., 30 (2012): 534-540abstractdownload PDF
Influence of growing area, plant age, and virus infection on the contents of hop secondary metabolites
Jelínek L., Dolečková M., Karabin M., Hudcová T., Kotlíková B., Dostálek P.:
Czech J. Food Sci., 30 (2012): 541-547abstractdownload PDF
Effect of Maillard reaction on reducing power of malts and beers
Čechovská L., Konečný M., Velíšek J., Cejpek K.:
Czech J. Food Sci., 30 (2012): 548-556abstractdownload PDF
Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system
Sadineni V., Kondapalli N., Obulam V.S.R.:
Czech J. Food Sci., 30 (2012): 557-566abstractdownload PDF
Monoacylglycerols as fruit juices preservatives
Doležálková I., Máčalík Z., Butkovičová A., Janiš R., Buňková L.:
Czech J. Food Sci., 30 (2012): 567-572abstractdownload PDF
Antimicrobial activities of medium-chain fatty acids and monoacylglycerols on Cronobacter sakazakii DBM 3157T and Cronobacter malonaticus DBM
Marounek M., Putthana V., Benada O., Lukešová D.:
Czech J. Food Sci., 30 (2012): 573-580abstractdownload PDF

No. 5

 Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere
Tománková J., Bořilová J., Steinhauserová I., Gallas L:
Czech J. Food Sci., 30 (2012): 395-403abstractdownload PDF
 Effect of enzymatic modification on chicken surimi
Stangierski J., Rezler R., Baranowska H.M., Poliszko S.:
Czech J. Food Sci., 30 (2012): 404-411abstractdownload PDF
Evaluation of the stability of whipped egg white
Radványi D., Juhász R., Németh Cs., Suhajda A., Balla Cs., Barta J.:
Czech J. Food Sci., 30 (2012): 412-420abstractdownload PDF
Cell viability of Bifidobacterium lactis strain in long-term storage butter assessed with the plate count and fluorescence techniques
Olszewska M., Staniewski B., Łaniewska-Trokenheim Ł.:
Czech J. Food Sci., 30 (2012): 421-428abstractdownload PDF
 Solvent retention capacity for different wheats  and flours evaluation
Švec I., Hrušková M., Karas J., Hofmanová T.:
Czech J. Food Sci., 30 (2012): 429-437abstractdownload PDF
 Determination of fluoride in plant material using microwave induced  oxygen combustion
Šucman E., Bednář J.:
Czech J. Food Sci., 30 (2012): 438-441abstractdownload PDF
 Effect of thickening agents on perceived viscosity  and acidity of model beverages
Panovská Z., Váchová A., Pokorný J.:
Czech J. Food Sci., 30 (2012): 442-445abstractdownload PDF
Sorption and wetting properties of pectin edible films
Galus S., Turska A., Lenart A.:
Czech J. Food Sci., 30 (2012): 446-455abstractdownload PDF
Modelling the rheological behaviour of enzyme clarified  lime (Citrus aurantifolia L.) juice concentrate
Manjunatha S.S., Raju P.S., Bawa A.S.:
Czech J. Food Sci., 30 (2012): 456-466abstractdownload PDF
 Influence of various rootstocks on the yield and grape composition of Sauvignon Blanc
Pulko B., Vršič S., Valdhuber J.:
Czech J. Food Sci., 30 (2012): 467-473abstractdownload PDF
Changes in quality parameters of vodka filtered through activated charcoal
Siříšťová L., Přinosilová Š., Riddellová K., Hajšlová J., Melzoch K.:
Czech J. Food Sci., 30 (2012): 474-482abstractdownload PDF
Aspergillus parasiticus from wheat grain  of Slovak origin and its toxigenic potency
Dovičičová M., Tančinová D., Labuda R., Sulyok M.:
Czech J. Food Sci., 30 (2012): 483-487abstractdownload PDF

No. 4

Effect of storage temperature on the quality of dry fermented sausage Poličan
Kameník J., Saláková A., Bořilová G., Pavlík Z., Standarová E., Steinhauser L.:
Czech J. Food Sci., 30 (2012): 293-301abstractdownload PDF
Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
Tomaszewska-Gras J., Konieczny P.:
Czech J. Food Sci., 30 (2012): 302-308abstractdownload PDF
Differences in the amino acid composition of the breast muscle of wild and farmed pheasants
Brudnicki A., Kułakowska A., Pietruszyńska D., Łożyca-Kapłon M., Wach J.:
Czech J. Food Sci., 30 (2012): 309-313abstractdownload PDF
Comparison of detection sensitivity of five microbial inhibition tests for the screening of aminoglycoside residues in fortified milk
Sýkorová Goffová Z., Kožárová I., Máté D., Marcinčák S., Gondová Z., Sopková D.:
Czech J. Food Sci., 30 (2012): 314-320abstractdownload PDF
Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017
Slačanac V., Lučan M., Hardi J., Krstanović V., Koceva-Komlenić D.:
Czech J. Food Sci., 30 (2012): 321-329abstractdownload PDF
Bacteriocin activity of enterococci and presence of genes related to pathogenesis
Trivedi K., Sedmíková R., Karpíšková R.:
Czech J. Food Sci., 30 (2012): 330-335abstractdownload PDF
Evaluation of immunore activity of wheat bread made from fermented wheat flour
Leszczyńska J., Diowksz A., LĄcka A., Wolska K., Bartos A.:
Czech J. Food Sci., 30 (2012): 336-342abstractdownload PDF
Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil
Dimić E., Premović T., Takači A.:
Czech J. Food Sci., 30 (2012): 343-350abstractdownload PDF
Ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils  
Réblová Z., Fišnar J., Tichovská D., Doležal M., Joudalová K.:
Czech J. Food Sci., 30 (2012): 351-357abstractdownload PDF
PLS calibration to resolve overlapping peaks of lutein and zeaxanthin in vegetable samples by LC
González-Gómez D., Lozano M., Fernández-León A.M., Fernández-León M.F., Cañada-Cañada F.:
Czech J. Food Sci., 30 (2012): 358-363abstractdownload PDF
Aqueous extraction of limonin from Citrus reticulate Blanco
Liu C., Liu J., Rong Y., Liang N., Rong L.:
Czech J. Food Sci., 30 (2012): 364-368abstractdownload PDF
Chemical markers in the aroma profiles of South Moravian red wine distillates
Veverka L., Jelínková M., Hron K., Balík J., Stávek J., Barták P.:
Czech J. Food Sci., 30 (2012): 369-376abstractdownload PDF
Germination index as an indicator of malting potential
Frančáková H., Líšková M., Bojňanská T., Mareček J.:
Czech J. Food Sci., 30 (2012): 377-384abstractdownload PDF
Optimisation of antioxidant extraction from lemon balm (Melissa officinalis)
Ondrejovič M., Kraic F., Benkovičová H., Šilhár S.:
Czech J. Food Sci., 30 (2012): 385-393abstractdownload PDF

No. 3

Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
Xiong G.-Y., Zhang L.-L., Zhang W., Wu J.:
Czech J. Food Sci., 30 (2012): 195-205abstractdownload PDF
Inspective investigation on swordfish (Xiphias gladius) frozen slices of commerce: anatomical-histopatological findings
Muscolino D., Giarratana F., Giuffrida A., Panebianco A.:
Czech J. Food Sci., 30 (2012): 206-210abstractdownload PDF
Cow’s milk proteins immunoreactivity and allergenicity in processed food
Wróblewska B., Kaliszewska A.:
Czech J. Food Sci., 30 (2012): 211-219abstractdownload PDF
Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin
Lobos-Ortega I., Revilla I., González-Martín M.I., Hernández-Hierro J.M., Vivar-Quintana A., González-Pérez G.:
Czech J. Food Sci., 30 (2012): 220-226abstractdownload PDF
Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling
Pichler A., Pozderović A., Pavlović J.:
Czech J. Food Sci., 30 (2012): 227-235abstractdownload PDF
Discriminatory power assessment of the sensor array of an electronic nose system for the detection of non alcoholic beer aging
Ghasemi-Varnamkhasti M., Mohtasebi S.S., Siadat M., Razavi S.H., Ahmadi H., Dicko A.:
Czech J. Food Sci., 30 (2012): 236-240abstractdownload PDF
Analytical and aroma profiles of Slovak and South African meads
Šmogrovičová D., Nádaský P., Tandlich R., Wilhelmi B.S:, Cambray G.:
Czech J. Food Sci., 30 (2012): 241-246abstractdownload PDF
Development and verification of PCR based assay to dectect and quantify garden pea lec gene
Vráblik A., Hodek J., Demnerová K., Soukup J., Ovesná J.:
Czech J. Food Sci., 30 (2012): 247-257abstractdownload PDF
Influence of growth medium composition on synthesis of bioactive compounds and antioxidant properties of selected strains of Arthrospira cyanobacteria
Tarko T., Duda-Chodak A., Kobus M.:
Czech J. Food Sci., 30 (2012): 258-267abstractdownload PDF
Dietary intake of antioxidants in the Czech RepublicDietary
Joudalová K., Réblová Z.:
Czech J. Food Sci., 30 (2012): 268-275abstractdownload PDF
Mercury speciation and safety of fish from important fishing locations in the Czech Republic
Kenšová R., Kružíková K., Svobodová Z.:
Czech J. Food Sci., 30 (2012): 276-284abstractdownload PDF
Prevalence, distribution, and antimicrobial susceptibility of Staphylococcus aureus in ready-to-eat salads and in the environment of a salad manufacturing plant in Northern Greece
Sergelidis D., Abrahim A., Anagnostou V., Govaris A., Papadopoulos T., Papa A.:
Czech J. Food Sci., 30 (2012): 285-291abstractdownload PDF

No. 2

Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties
Wang X.-B., Chi Y.-J.:
Czech J. Food Sci., 30 (2012): 99-107abstractdownload PDF
Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology
Herceg Z., Juraga E., Sobota-Šalamon B., Režek-Jambrak A.:
Czech J. Food Sci., 30 (2012): 108-117abstractdownload PDF
Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.)
Rendón-Villalobos R., Ortíz-Sánchez A., Solorza-Feria J., Trujillo-Hernández C.A.:
Czech J. Food Sci., 30 (2012): 118-125abstractdownload PDF
The process parameters for non-typical seeds during simulated cold deep oil expression
Rusinek R., Rybczyński R., Tys J., Gawrysiak-Witulska M., Nogala-Kałucka M., Siger A.:
Czech J. Food Sci., 30 (2012): 126-134abstractdownload PDF
Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage
Jairath S., Sahota P., Pandove G.:
Czech J. Food Sci., 30 (2012): 135-143abstractdownload PDF
Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation
Balcerek M., Szopa J.:
Czech J. Food Sci., 30 (2012): 144-152abstractdownload PDF
Antioxidant activity coefficient, mechanism, and kinetics of different derivatives of flavones and flavanones towards superoxide radical
Ahmed S., Shakeel F.:
Czech J. Food Sci., 30 (2012): 153-163abstractdownload PDF
Isolation of some compounds from nutmeg and their antioxidant activities
Hou J.P., Wu H., Wang Y., Weng X.C.:
Czech J. Food Sci., 30 (2012): 164-170abstractdownload PDF
Effect of temperature on the antioxidant activity of phenolic acids
Réblová Z.:
Czech J. Food Sci., 30 (2012): 171-175abstractdownload PDF
Bacterial biofilms resist oxidising agents due to the presence of organic matter
Jaglic Z., Červinková D., Vlková H., Michu E., Kunová G., Babák V.:
Czech J. Food Sci., 30 (2012): 178-187abstractdownload PDF
Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production
Baroň M., Fiala J.:
Czech J. Food Sci., 30 (2012): 188-193abstractdownload PDF

No. 1

Vibration assisted cutting of Gouda cheese
Lebar A., Blatnik O., Junkar M., Orbanić H.:
Czech J. Food Sci., 30 (2012): 1-8abstractdownload PDF
Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium – changes in resistant starch content
Wronkowska M., Soral-śmietana M.:
Czech J. Food Sci., 30 (2012): 9-14abstractdownload PDF
Cyclodextrin production from amaranth starch by cyclodextrin glycosyltransferase produced by Paenibacillus macerans CCM 2012
Urban M., Beran M., Adámek L., Drahorád J., Molík P., Matušová K.:
Czech J. Food Sci., 30 (2012): 15-20abstractdownload PDF
Diastase number changes during thermaland  microwave processing of honey
Kowalski S., Lukasiewicz M., Bednarz S., Panuś M.:
Czech J. Food Sci., 30 (2012): 21-26abstractdownload PDF
Brewing trials with spring and winter barley varieties
Mikyška A., Psota V., Hrabák M.:
Czech J. Food Sci., 30 (2012): 27-34abstractdownload PDF
Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)
Omar S.S., Abdullah Z.A., Humeid M.A., Yamani M.I.:
Czech J. Food Sci., 30 (2012): 35-44abstractdownload PDF
Preparation of flaxseed for lignan determination by gas chromatography–mass spectrometry method
Sarajlija H., Čukelj N., Novotni D. Mršić G.., Brnčić M., Ćurić D.:
Czech J. Food Sci., 30 (2012): 45-52abstractdownload PDF
Formation of acrylamide during baking of shortcrust cookies derived from various flours
Miśkiewicz K., Nebesny E., Oracz J.:
Czech J. Food Sci., 30 (2012): 53-56abstractdownload PDF
Methodology development for routine estimation of chlorpropham in commercial potato stores
Khan W.A., Duncan H.J., Baloch A.K., McGowan G.:
Czech J. Food Sci., 30 (2012): 67-73abstractdownload PDF
Simultaneous determination of the residues of fourteen quinolones and fluoroquinolones in fish samples using liquid chromatography with photometric and fluorescence detection
Cañada-Cañada F., Espinosa-Mansilla A., Jiménez Girón A., Muñoz de la Peña A.:
Czech J. Food Sci., 30 (2012): 74-82abstractdownload PDF
Outdoor environment as a source of Listeria monocytogenes in food chain
Gelbíčová T., Karpíšková R.:
Czech J. Food Sci., 30 (2012): 83-88abstractdownload PDF
Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii
Solichová K., Složilová I., Jebavá I., Uhrová B., Plocková M.:
Czech J. Food Sci., 30 (2012): 89-97abstractdownload PDF

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