Czech J. Food Sci., 33 (2015)

No. 6

Index 2015
INDEX OF VOLUME 33 (2015) AUTHORs INDEX, AUTHOR INSTITUTIONS INDEX
Czech J. Food Sci., 33 (2015): I-XIIdownload PDF
Review
Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products
Eskicioglu V., Kamiloglu S., Nilufer-Erdil D.
Czech J. Food Sci., 33 (2015): 487-499abstractdownload PDF
Food Chemistry and Safety
Preparation, separation and antioxidant properties of hydrolysates derived from Grifola frondosa protein
Dong Y. Qi G., Yang Z., Wang H., Wang S., Chen G.
Czech J. Food Sci., 33 (2015): 500-506abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Application of amylographic method for determination of the staling of bakery products
Sluková M., Kubín M., Horáčková Š., Příhoda J.
Czech J. Food Sci., 33 (2015): 507-512abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Gluten-free food – the influence of selected qualitative characteristics on consumer decision making of coeliacs in hospitality establishments
Šálková D., Hes A.
Czech J. Food Sci., 33 (2015): 513-517abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Rapid detection of total nitrogen content in soy sauce using NIR spectroscopy
Xu J., Huang F., Li Y., Chen Z., Wang Y.
Czech J. Food Sci., 33 (2015): 518-522abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Influence of thermal and pressure treatments on inhibition of potato tubers sprouting
Alexandre E.M.C.,Rodrigues I.M., Saraiva J.A.
Czech J. Food Sci., 33 (2015): 524-530abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life
Fadda C., Fenu P.A.M., Usai G., Del Caro A, Diez Y.M., Sanguinetti A.M., Piga A.
Czech J. Food Sci., 33 (2015): 531-536abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
A versatile apparatus for the bench scale bleaching and deodorsation of vegetable oils
Filip V., Kyselka J., Hradková I., Berčiková M., Cihelková M.:
Czech J. Food Sci., 33 (2015): 537-544abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Cookie making potential of composite flour containing wheat, barley and hemp
Hrušková M., Švec I.
Czech J. Food Sci., 33 (2015): 545-555abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties
Hussain S.
Czech J. Food Sci., 33 (2015): 556-563abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Evaluation of the morphologic method for the detection of animal and herbal content in minced meat
Sadeghinezhad J., Hajimohammadi B., Izadi F., Yarmahmoudi F., Latorre R.
Czech J. Food Sci., 33 (2015): 564-569abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effect of grapevine rootstocks on qualitative parameters of the Cerason variety
Téthal J., Baroň M., Sotolář R., Ailer S., Sochor J.
Czech J. Food Sci., 33 (2015): 570-579abstractdownload PDF

No. 5

Review
Phenolic amides (avenanthramides) in oats – a review
Boz H.
Czech J. Food Sci., 33 (2015): 399-404abstractdownload PDF
Food Chemistry and Safety
The “Breme” red onion: effects of home-storage methods on quercetin and quercetin-glycoside contents
Dozio E., Barassi A., Ravelli A., Angeli I., Lodi F., Melzi d’Eril G.V., Corsi Romanelli M.M.
Czech J. Food Sci., 33 (2015): 405-409abstractdownload PDF
Food Chemistry and Safety
Food safety and label claims for hazelnut allergy traces: evaluation of two PCR assays
Houhoula D.P., Lagou K., Varvaresou M., Giannakourou M., Bratakos S. M., Lougovois V., Tsaknis J., Koussissis S.
Czech J. Food Sci., 33 (2015): 410-415abstractdownload PDF
Food Chemistry and Safety
Prooxidant capacity of thermoxidised plant oils
Réblová Z., Součková Š., Fišnar J., Koplík R.
Czech J. Food Sci., 33 (2015): 416-423abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Content of phytosterols in raw and roasted buckwheat groats and by-products
Dziedzic K., Górecka D., Marques A., Rudzińska M., Podolska G.
Czech J. Food Sci., 33 (2015): 424-430abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
Sampels S., Zajíc T., Mráz J.
Czech J. Food Sci., 33 (2015): 431-440abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Discrimination of storage periods for Macrocybe gigantea (Massee) using UV spectral fingerprints
Li Y., Zhang J., Liu H.-G., Jin H., Wang Y.-Z., Li T.
Czech J. Food Sci., 33 (2015): 441-448abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls
Im H.J., Yoon K.Y.
Czech J. Food Sci., 33 (2015): 449-457abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Application of lactic acid bacteria for production of fermented beverages based on rice flour
Magala M., Kohajdová Z., Karovičová J., Greifová M., Hojerová J.
Czech J. Food Sci., 33 (2015): 458-463abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers
Yang Q.-Z., Xiao Z.-G., Zhao Y., Liu Ch.-J., Xu Y., Bai J.-K.
Czech J. Food Sci., 33 (2015): 464-473abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Modification of structural and functional properties of sunflower 11S globulin hydrolysates

Ren J., Song Ch., Wang P., Li S., Kopparapu N., Zheng X.
Czech J. Food Sci., 33 (2015): 474-479abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Hydraulic characteristic of collagen
Žitný R., Landfeld A., Skočilas J., Stancl J., Flegl V., Zachariášová M., Jírů M., Houška M.
Czech J. Food Sci., 33 (2015): 479-485abstractdownload PDF

No. 4

Review
Current trend and future prospective of functional probiotic milk chocolates and related products – a review
Gadhiya D., Patel A., Prajapati J.B.
Czech J. Food Sci., 33 (2015): 295-301abstractdownload PDF
Food Microbiology and Safety
Inhibitory effects of fresh hops on Helicobacter pylori strains
Čermák P., Palečková V., Houška M., Strohalm J., Novotná P., Mikyška A., Jurková M., Sikorová M.
Czech J. Food Sci., 33 (2015): 302-307abstractdownload PDF
Food Microbiology and Safety
Microbial contamination of paper-based food contact materials with different contents of recycled fiber
Hladíková Z., Kejlová K., Sosnovcová J., Jírová D., Vavrouš A., Janoušek A., Syčová M., Špelina V.
Czech J. Food Sci., 33 (2015): 308-312abstractdownload PDF
Food Microbiology and Safety
Fermentation of soymilk by yoghurt and bifidobacteria strains
Horáčková Š., Mühlhansová A., Sluková M., Schulzová V., Plocková M.
Czech J. Food Sci., 33 (2015): 313-319abstractdownload PDF
Food Microbiology and Safety
TBARS and microbial  growth predicative models of pork sausage stored at different temperatures
Kaczmarek A., Cegielska-Radziejewska R., Szablewski T., Zabielski J.
Czech J. Food Sci., 33 (2015): 320-325abstractdownload PDF
Food Microbiology and Safety
Effect of fungicide treatment on Fusarium culmorum and Tri genes transcription in barley malt
Pavel J., Vaculová K., Faltusová Z., Kučera L., Sedláčková I., Tvarůžek L., Ovesná J.
Czech J. Food Sci., 33 (2015): 326-333abstractdownload PDF
Food Chemistry and Safety
Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead
Bénes I., Furdíková K., Šmogrovičová D.
Czech J. Food Sci., 33 (2015): 334-339abstractdownload PDF
Food Chemistry and Safety
Impact of freezing on flavonoids/radical-scavenging activity of two onion varieties
Pinho C., Soares M.T., Almeida I.F., Aguiar A.A.R.M., Mansilha C., Ferreira I.M.P.L.V.O.
Czech J. Food Sci., 33 (2015): 340-345abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products
Buchtová H., Đorđević Đ., Kočárek S., Chomát P.
Czech J. Food Sci., 33 (2015): 346-353abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Volatile compounds in Prošek dessert wines produced from white and red grapes
Budić-Leto I., Humar I., Zdunić G., Hribar J., Zlatić E.
Czech J. Food Sci., 33 (2015): 354-360abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Immunoreactivity of selected wines commercially available in Poland
Zielińska-Dawidziak M., GóreckaP., Piasecka-Kwiatkowska D.
Czech J. Food Sci., 33 (2015): 361-366abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Microwave drying of green bean slices: drying kinetics and physical quality
Doymaz I., Kipcak A.S., Piskin S.
Czech J. Food Sci., 33 (2015): 367-376abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
The effects of using turkey meat on qualitative properties of heat-treated sucuk
Kaban G., Bayrak D.
Czech J. Food Sci., 33 (2015): 377-383abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effects of pre- and post-harvest factors on the selected elements contents in fruit juices
Paula F.J.A., Guiné R.P.F., Cruz-Lopes L., Duarte A.C., Fragata A.O.S., Reis M.A.L.
Czech J. Food Sci., 33 (2015): 384-391abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effects of wort clarifying by using carrageenan on diatomaceous earth dosage for beer filtration
Poreda A., Zdaniewicz M., Sterczyńska M., Jakubowski M., Puchalski C.
Czech J. Food Sci., 33 (2015): 392-397abstractdownload PDF

No. 3

Review
Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood – a review
Pezeshk S., Ojagh S.M., Alishahi A.:
Czech J. Food Sci., 33 (2015): 195-203abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
A negative correlation between mercury content in muscle and body weight in carp from uncontaminated ponds
Sedláčková L., Jarkovský J., Kalina J., Poleszczuk G., Svobodová Z.:
Czech J. Food Sci., 33 (2015): 204-209abstractdownload PDF
Food Chemistry and Safety
Details of the antioxidant mechanism of hydroxycinnamic acids
Shang Y.-J., Liu B.-Y., Zhao M.-M.:
Czech J. Food Sci., 33 (2015): 210-216abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Application of multivariate regression methods to predict sensory quality of red wines
Aleixandre-Tudó J.L., Alvarez I., García M.J., Lizama V., Aleixandre J.L.
Czech J. Food Sci., 33 (2015): 217-227abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Elemental composition of red wines in Southeast Turkey
Karataş D., AydinF., Aydin I., Karataş H.
Czech J. Food Sci., 33 (2015): 228-236abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Oxyprenylated ferulic acid derivatives in Italian citrus liqueurs
Fiorito S., Epifano F., Taddeo V.A., Genovese S.
Czech J. Food Sci., 33 (2015): 237-241abstractdownload PDF
Food Ananlysis, Food Quality and Nutrition
Selected fruits and vegetables: comparison of nutritional value and affordability
Suchánková M., Kapounová Z., Dofková M., Ruprich J., Blahová J., Kouřilová I.
Czech J. Food Sci., 33 (2015): 242-246abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes
Baiano A., Viggiani I., Terracone C., Romaniello R., Del Nobile M.A.
Czech J. Food Sci., 33 (2015): 247-253abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
Borowski J., Narwojsz J., Borowska E.J., Majewska K.
Czech J. Food Sci., 33 (2015): 254-260abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Antiradical and reducing potential of commercial beers
Ditrych M., Kordialik-Bogacka E., Czyżowska A.
Czech J. Food Sci., 33 (2015): 261-266abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes
Landfeld A., Tříska J., Balík J., Strohalm J., Novotná P., Vrchotová N., Totušek J., Lefnerová D., Híc P., Tománková E., Halama R., Houška M.:
Czech J. Food Sci., 33 (2015): 267-276abstractdownload PDFsupplementary material
Food Technology and Economy, Engineering and Physical Properties
Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey
Nouska Ch., Mantzourani I., Alexopoulos A., Bezirtzoglou E., Bekatorou A., Akrida-Demertzi K., Demertzis P., Plessas S.
Czech J. Food Sci., 33 (2015): 277-282abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method
Wang C., Xu F., Li D., Zhang M.
Czech J. Food Sci., 33 (2015): 283-291abstractdownload PDF
Obiturialy Notice
Professor Jiří Davídek died
Velíšek J.
Czech J. Food Sci., 33 (2015): 293-294download PDF

No. 2

Food Microbiology and Safety
ESBL-producing bacteria and MRSA isolated from poultry and turkey products imported from Italy
Beninati C., Reich F., Muscolino D., Giarratana F., Panebianco A., Klein G., Atanassova V.
Czech J. Food Sci., 33 (2015): 97-102abstractdownload PDF
Food Chemistry
Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating
Danışman G., Arslan E., Toklucu A.K.
Czech J. Food Sci., 33 (2015): 103-108abstractdownload PDF
Food Chemistry
Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit
Zhang X., Shao X.
Czech J. Food Sci., 33 (2015): 109-117abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Development of innovative health beneficial bread using a fermented fibre-glucan product
Blažeková L., Polakovičová P., Mikušová L., Kukurová K., Saxa V., Ciesarová Z., Šturdík E.
Czech J. Food Sci., 33 (2015): 118-125abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Phenolic content and antioxidant capacity of Cypriot wines
Galanakis Ch.M., Kotanidis A., Dianellou M., Gekas V.
Czech J. Food Sci., 33 (2015): 126-136abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Chemometric classification of citrus juices of Moroccan cultivars by infrared spectroscopy
Hiri A., De Luca M., Ioele G., Balouki A., Basbassi M., Kzaiber F., Oussama A., Ragno G.
Czech J. Food Sci., 33 (2015): 137-142abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Quantification of parvalbumin in commercially important Mediterranean seafood species using real time PCR
Houhoula D., Dimitriou P., Mengjezi G., Kyrana V., Lougovois V.
Czech J. Food Sci., 33 (2015): 143-147abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach
Salanţă L.C., Tofană M., Socaci S., Mudura E., Fărcaş A., Pop C., Pop A., Odagiu A.
Czech J. Food Sci., 33 (2015): 148-155abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Mineral profile of Croatian honey and differences due to its geographical origin
Uršulin-Trstenjak N., Levanić D., Primorac L., Bošnir J., Vahčić N., Šarić G.
Czech J. Food Sci., 33 (2015): 156-164abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Quality control of chondroitin sulphate used in dietary supplements
Václavíková E., Kvasnička F.
Czech J. Food Sci., 33 (2015): 165-173abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Validation of hydrogen cyanide fumigation in flourmills to control the confused flour beetle
Aulicky R., Stejskal V., Dlouhy M., Liskova J.
Czech J. Food Sci., 33 (2015): 174-179abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Physico-chemical and sensory properties of bread enriched with lemon pomace fiber
Chang R.-Ch., Li Ch.-Y., Shiau S.-Y.
Czech J. Food Sci., 33 (2015): 180-185abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Cassava roots: perspectives of a traditional staple for bio-solvents production
Sidi Séibou T.M., Rychtera M., Melzoch K.
Czech J. Food Sci., 33 (2015): 186-194abstractdownload PDF

No. 1

Index
LIST OF REVIEWERS - 2014
Czech J. Food Sci., 33 (2015): I-IIdownload PDF
Review
Ferulic acid in cereals – a review
Boz H.
Czech J. Food Sci., 33 (2015): 1-7abstractdownload PDF
Food Microbiology and Safety
Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis
Casanova F.P., Bevilacqua A., Petruzzi L., Sinigaglia M., Corbo M.R.
Czech J. Food Sci., 33 (2015): 8-12abstractdownload PDF
Food Microbiology and Safety
Two different methods for screening of bile salt hydrolase activity in Lactobacillus strains
Sedláčková P., Horáčková Š., Shi T., Kosová M., Plocková M.
Czech J. Food Sci., 33 (2015): 13-18abstractdownload PDF
Food Microbiology and Safety
Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria
Shiling L., Caihong J., Xinglian X., Chengjian X., Kaixiong L., Ruihua S.
Czech J. Food Sci., 33 (2015): 19-26abstractdownload PDF
Food Microbiology and Safety
Species differentiation of thermotolerant Campylobacters based on distinctive banding patterns obtained by multiplex PCR
Vondráková L., Purkrtová S., Pázlarová J., Demnerová K.
Czech J. Food Sci., 33 (2015): 27-31abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Consumer perception of cured pork meats: the added value of the organic attribute
Gaviglio A., Pirani A.
Czech J. Food Sci., 33 (2015): 32-36abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)
Guran H.S., Oksuztepe G., Coban O.E., Incili G.K.
Czech J. Food Sci., 33 (2015): 37-44abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Sensory evaluation of sausages with various proportions of Cyprinus carpio meat
Kašpar L., Buchtová H.
Czech J. Food Sci., 33 (2015): 45-51abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Evaluation of patulin in commercial baby foods by solid phase extraction and liquid chromatography PDA detection
Karakose A., Sanli S., Sanli N., Bulduk I.
Czech J. Food Sci., 33 (2015): 52-57abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Factors influencing the content of vitamins A and E in sheep and goat milk
Michlová T., Dragounová H., Horníčková Š., Hejtmánková A.
Czech J. Food Sci., 33 (2015): 58-65abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Characteristics of wheat, barley and hemp model composites
Švec I., Hrušková M.
Czech J. Food Sci., 33 (2015): 66-71abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Voltammetric determination of tannic acid in beverages using pencil graphite electrode
Vu D.L., Ertek B., Dilgin Y., Červenka L.
Czech J. Food Sci., 33 (2015): 72-76abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Determination of fluoride in Antarctic krill (Euphausia superba) using ion chromatography and its pretreatments selection
Zhao Y.-L., Zhu L.-L., Sun Y., Zhou D.-Q.
Czech J. Food Sci., 33 (2015): 77-82abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Characteristics of thin-layer infrared drying of green bean
Doymaz I., Kipcak A.S., Piskin S.
Czech J. Food Sci., 33 (2015): 83-90abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Influence of thermal treatment on polyphenol extraction of wine cv. André
Ševcech J., Vicenová Ľ., Furdíková K., Malík F.
Czech J. Food Sci., 33 (2015): 91-96abstractdownload PDF

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