Template-Type: ReDIF-Article 1.0
Author-Name:  editors
Title: List of Review 2016
Journal: Czech Journal of Food Sciences
Pages: I-II
Volume: 35
Issue: 1
Year: 2017
DOI: 10.17221/9714-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/9714-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:1:id:9714-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Anetta Barska
Author-Workplace-Name: Faculty of Economics and Management, University of Zielona Góra, Podgórna, Zielona Góra, Poland
Author-Name: Joanna Wyrwa
Author-Workplace-Name: Faculty of Economics and Management, University of Zielona Góra, Podgórna, Zielona Góra, Poland
Title: Innovations in the food packaging market - intelligent packaging - a review
Abstract: The manufacturers have to provide modern and safe packaging due to the growing consumer interest in the consumption of fresh products with extended shelf-life and controlled quality. It is a challenge to the food packaging industry and it also acts as a driving force for the development of new and improved concepts of packaging technology. It is in order to meet these needs that intelligent packaging can be applied. This article presents a generation of packaging which allows maintaining and even improving the quality of the packaged product, which is an essential advantage particularly in the food industry. The most important advantage resulting from their use is a reduction in the loss of food products due to the extension of their shelf life.
Keywords: smart system, trends of packaging, food industry
Journal: Czech Journal of Food Sciences
Pages: 1-6
Volume: 35
Issue: 1
Year: 2017
DOI: 10.17221/268/2016-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/268/2016-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:1:id:268-2016-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Henry Okwudili Udeh
Author-Workplace-Name: Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, South Africa
Author-Name: Kwaku Gyebi Duodu
Author-Workplace-Name: Department of Food Science, Faculty of Natural and Agricultural Sciences, University of Pretoria, Hatfield, South Africa
Author-Name: Afam Israel Obiefuna Jideani
Author-Workplace-Name: Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, South Africa
Title: Finger millet bioactive compounds, bioaccessibility, and potential health effects - a review
Abstract: Finger millet is among minor cereal grains that are underutilised. However, over the years, research interest in the millet has increased owing to its abundance of bioactive compounds. These compounds which include, among others, ferulic acid-rich arabinoxylans or feraxans, ferulic acid, caffeic acid, and quercetin have been associated with certain health promoting properties and have been found bioaccessible in the grain. Following the recent interest in natural curative substances over their synthetic counterparts in the treatment of food dependent diseases, finger millet has shown potential nutraceutical effects. Some important health effects such as antidiabetic, antioxidative, anti-inflammatory and antimicrobial properties have been reported in recent trials with the grain. This review emphasises the dietary fibre - arabinoxylan, and phenolic compounds of finger millet and their properties, and further discusses available evidence on their bioaccessibility and bioactivity. The information presented will further explore the potential of finger millet utilisation, its bioactive compounds, bioaccessibility, and potential health benefits, in view of stimulating further research.
Keywords: Eleusine coracana, arabinoxylan, phenolic acids, flavonoids, bioactivity
Journal: Czech Journal of Food Sciences
Pages: 7-17
Volume: 35
Issue: 1
Year: 2017
DOI: 10.17221/206/2016-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/206/2016-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Jana Smolová
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Irena Němečková
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Marcela Klimešová
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Zdeněk Švandrlík
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Marie Bjelková
Author-Workplace-Name: Agritec Plant Research Ltd., Šumperk, Czech Republic
Author-Name: Vladimír Filip
Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Author-Name: Jan Kyselka
Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Title: Flaxseed varieties: composition and influence on the growth of probiotic microorganisms in milk
Abstract: The influence of flaxseed variety composition on probiotics (Lactobacillus acidophilus, Lb. helveticus, Bifidobacterium sp.) was determined. The varieties were added into milk in four forms: whole seed, ground seed, meal, and oil. The fermentation of all samples was performed under the same conditions (37°C, 18 h) and then the count of probiotics and the concentration of formed organic acids were determined. The flaxseed meal does not seem to have any significant prebiotic effect. However, our results suggest that the flaxseed oil from varieties with a high level of ALA could improve bacterial survival in milk during storage at 4°C under acidic pH.
Keywords: flaxseed, α -linolenic acid, probiotic bacteria, flaxseed oil, fermentation profiles
Journal: Czech Journal of Food Sciences
Pages: 18-23
Volume: 35
Issue: 1
Year: 2017
DOI: 10.17221/356/2016-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/356/2016-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Jiaju Ma
Author-Workplace-Name: Food Safety Laboratory, Ocean University of China, Qingdao, P.R. China
Author-Name: Tushar Ramesh Pavase
Author-Workplace-Name: Food Safety Laboratory, Ocean University of China, Qingdao, P.R. China
Author-Name: Zhen-Xing Li
Author-Name: Hong Lin
Author-Workplace-Name: Food Safety Laboratory, Ocean University of China, Qingdao, P.R. China
Title: Optimisation of an extraction technique of fish allergens suitable for detection and diagnosis
Abstract: An optimised protocol for the extraction of allergenic proteins in fish was developed. Twelve existing or modified extraction buffers were evaluated based on the amount and quality of obtained 12 kDa IgG-binding protein (major fish allergen parvalbumin) by SDS-PAGE, immunoblotting, and ELISA. The results indicated that using DL-Dithiothreitol during the extraction process, the stability and functionality of the final extract were significantly increased. Solution 3 (containing Tris-HCl, Glycine, and DL-Dithiothreitol) yielded the highest amount of parvalbumin. The extract also induced a higher allergenic reactivity to the three tested human sera by immunoblotting. The results indicated that solution 3 provided better results in fish allergen detection and diagnosis. In conclusion, our study discovered and established solution 3 (Tris-HCl + Glycine + DTT) as the most potential buffer to overcome the conventional allergen extraction buffer and therefore it is highly recommended as a substitute optimised extraction buffer.
Keywords: parvalbumin, purification, ELISA, immunoblotting
Journal: Czech Journal of Food Sciences
Pages: 24-31
Volume: 35
Issue: 1
Year: 2017
DOI: 10.17221/578/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/578/2015-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:1:id:578-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Prodpran Pengnoi
Author-Workplace-Name: Microbiology Section, Division of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand,
Author-Name: Rapeepun Mahawan
Author-Workplace-Name: Microbiology Section, Division of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand,
Author-Name: Chartchai Khanongnuch
Author-Name: Saisamorn Lumyong
Author-Workplace-Name: Microbiology Section, Division of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand,
Author-Workplace-Name: Lanna Rice Research Center, Chiang Mai University, Chiang Mai, Thailand, 3Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
Title: Antioxidant properties and production of monacolin k, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus
Abstract: This study aims to evaluate the effects of various purple rice varieties on the production of monacolin K, citrinin, and red pigments by Monascus purpureus CMU002U (UV-mutant strain) and their antioxidant properties. The lowest value of citrinin concentration (132 ppb) was found in the SSF of the Na variety, which passed the standards of Japan, Taiwan, and European Union. The high monacolin K (13 482 ppm) and red pigment (388.25 units/g) levels were obtained from the fermented Doi Muser variety. The lowest IC50 value of the DPPH assay was found in the extract of fermented Doi Saked variety. An investigation of temperature shifting of the SSF for the Doi Muser variety indicated that the incubation at 30°C for 5 days, followed by 25°C until 30 days, yielded the highest value of monacolin K (35 292 ppm) production. These results demonstrated that fermented purple rice has a high potential to be developed as a new food supplement.
Keywords: red mould rice, functional foods, health foods, temperature shifting, toxin
Journal: Czech Journal of Food Sciences
Pages: 32-39
Volume: 35
Issue: 1
Year: 2017
DOI: 10.17221/154/2016-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/154/2016-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:1:id:154-2016-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Wenlong Wei
Author-Workplace-Name: Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, HaiDian District, Beijing, P.R. China
Author-Name: Jinhua Li
Author-Workplace-Name: Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, HaiDian District, Beijing, P.R. China
Author-Name: Linfang Huang
Title: Discrimination of producing areas of Astragalus membranaceus using electronic nose and UHPLC-PDA combined with chemometrics
Abstract: Electronic nose (E-nose) and ultra-high-performance liquid chromatography (UHPLC) were simultaneously developed for quality evaluation and diversity research of A. mongholicus. Instrumental data were subjected to principal component analysis (PCA) and discriminant factor analysis (DFA) to rapidly distinguish A. mongholicus derived from different main producing regions in China. E-nose results showed that A. mongholicus that originated from main producing areas (Gansu, Shanxi, and Inner Mongolia in China) could be accurately classified into three groups through PCA and DFA. The response values of samples from Inner Mongolia and Shanxi were similar, and better than those of the samples from Gansu. Identification by the E-nose was verified through UHPLC analysis, and the content of the main ingredient was consistent with the response value of A. mongholicus. In conclusion, E-nose and UHPLC combined with chemometrics can be used as reliable techniques to distinguish the geographic origins of A. mongholicus effectively, and evaluate the quality of traditional Chinese herbs.
Keywords: E-nose, Astragalus mongholicus, astragaloside IV, campanulin, UHPLC
Journal: Czech Journal of Food Sciences
Pages: 40-47
Volume: 35
Issue: 1
Year: 2017
DOI: 10.17221/126/2016-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/126/2016-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Lucia Padalino
Author-Workplace-Name: University of Foggia, Services Center of Applied Research, Foggia, Italy
Author-Name: Amalia Conte
Author-Workplace-Name: University of Foggia, Services Center of Applied Research, Foggia, Italy
Author-Name: Lucia Lecce
Author-Workplace-Name: University of Foggia, Services Center of Applied Research, Foggia, Italy
Author-Name: Desislava Likyova
Author-Workplace-Name: University of Foggia, Services Center of Applied Research, Foggia, Italy
Author-Name: Vincenzo Sicari
Author-Workplace-Name: Mediterranean University of Reggio Calabria, Agricultural Department, Reggio Calabria, Italy
Author-Name: Teresa Maria Pellicanò
Author-Workplace-Name: Mediterranean University of Reggio Calabria, Agricultural Department, Reggio Calabria, Italy
Author-Name: Marco Poiana
Author-Workplace-Name: Mediterranean University of Reggio Calabria, Agricultural Department, Reggio Calabria, Italy
Author-Name: Matteo Alessandro Del Nobile
Title: Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre
Abstract: Tomato peels are abundant by-products of tomato processing and therefore represent a cost of disposal and an impact on the environment. For this reason, the aim of the present study was to valorise tomato peels to enrich pasta, being these ingredients still rich in antioxidants like carotenoids that are well-known to protect against degenerative diseases. To the aim of the work, in the first step, tomato peel flour was added to wholemeal flour in different amounts until the overall quality of cooked pasta reached its acceptability threshold (tomato peel flour at 15% w/w of semolina weight). Even though the pasta enriched with tomato peels showed high levels of carotenoids and dietary fibre, lower sensory scores for elasticity, odour, and firmness were recorded than in the control. Therefore, the second step was aimed to improve the sensory quality of the 15% enriched spaghetti by means of proper addition of hydrocolloids. Final results confirmed the ability of the structuring agents to enhance adhesiveness and bulkiness of pasta, without compromising other physical and chemical properties.
Keywords: food by-products, durum wheat, enriched pasta, pasta quality, eco-friendly processing
Journal: Czech Journal of Food Sciences
Pages: 48-56
Volume: 35
Issue: 1
Year: 2017
DOI: 10.17221/171/2016-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/171/2016-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Mingzhe Pan
Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P.R. China
Author-Workplace-Name: College of Food Science, Shenyan Agricultural University, Shenyan, Liaoning, P.R. China
Author-Name: Xianjun Meng
Author-Workplace-Name: College of Food Science, Shenyan Agricultural University, Shenyan, Liaoning, P.R. China
Author-Name: Lianzhou Jiang
Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P.R. China
Author-Name: Dianyu Yu
Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P.R. China
Author-Name: Tianyi Liu
Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P.R. China
Title: Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate
Abstract: Effect of polyols (mannitol, sorbitol, and xylitol) at three concentrations (5, 10, and 15% w/w) on the structure of soy protein isolates (SPI) was investigated. Changes in foaming properties of SPI were then examined with the addition of polyols at different concentrations. The interactions between SPI and polyols resulted in a substantial decrease in protein surface hydrophobicity and intrinsic tryptophan fluorescence intensity, along with the covering of tyrosine. Furthermore, circular dichroism (CD) spectroscopy of SPI suggested that a more ordered and compact conformation was induced by polyols. Consequently, these structural changes led to lower foamability of SPI. An increase in the viscosity of SPI suspension seemed to be advantageous for improving the foam stability of SPI.
Keywords: soy protein isolates (SPI), polyols, structural conformation, foam
Journal: Czech Journal of Food Sciences
Pages: 57-66
Volume: 35
Issue: 1
Year: 2017
DOI: 10.17221/35/2016-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/35/2016-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Evžen Šárka
Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Author-Name: Miroslava Kubová
Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Author-Name: Iva Wiege
Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Author-Name: Pavel Horák
Author-Workplace-Name: Institute of Macromolecular Chemistry, Czech Academy of Sciences, Prague, Czech Republic
Author-Name: Petra Smrčková
Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Author-Name: Václav Dvořáček
Author-Workplace-Name: Crop Research Institute, Prague, Czech Republic
Author-Name: David Chena
Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Title: Two resistant starches applied in bread
Abstract: Resistant starch (RS), which is inaccessible to human digestive enzymes, is fermented in the colon, producing short-chain fatty acids which have beneficial effects on the human health. Both laboratory-prepared acetylated starch (AS) (degree of substitution 0.82) and Hi-maize commercial starch were tested as additives to bread formulations (recipes). The quality of composites prepared from commercial wheat flour and 5-25% of the added starch was identified by an RVA analyser and the Mixolab rheological test. The bread volume, stiffness (durability), and sensory parameters were evaluated. The addition of 15% Hi-maize® caused a worse appearance, lower volume, and a light colour of the crust. On the other hand, it increased RS content to 5%. The substitution of 5% wheat flour with AS proved to be the most suitable, as the bread was highly appraised by consumers, the retrogradation of starch decreased, and RS content was 2.4%, approximately twice that of the bread without any starch addition.
Keywords: bread, additives, Mixolab, baking quality, acetylated starch, high-amylose starch, starch digestion
Journal: Czech Journal of Food Sciences
Pages: 67-72
Volume: 35
Issue: 1
Year: 2017
DOI: 10.17221/343/2016-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/343/2016-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Gordana Šimić
Author-Name: Daniela Horvat
Author-Workplace-Name: Agricultural Institute Osijek, Osijek, Croatia
Author-Name: Krešimir Dvojković
Author-Workplace-Name: Agricultural Institute Osijek, Osijek, Croatia
Author-Name: Ivan Abičić
Author-Workplace-Name: Agricultural Institute Osijek, Osijek, Croatia
Author-Name: Marija Viljevac Vuletić
Author-Workplace-Name: Agricultural Institute Osijek, Osijek, Croatia
Author-Name: Marijana Tucak
Author-Workplace-Name: Agricultural Institute Osijek, Osijek, Croatia
Author-Name: Alojzije Lalić
Author-Workplace-Name: Agricultural Institute Osijek, Osijek, Croatia
Title: Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts
Abstract: Nine malting and six hulless barley varieties were evaluated for their grain characteristics, β-glucans, total phenolic contents, and corresponding antioxidant activities determined by DPPH radical scavenging method. Samples were malted to compare malt quality properties between hulled and hulless types of barley and to estimate the influence of malting process on total phenolics. The highest levels of total phenolics and antioxidant activity were observed in the hulless barley lines GZ-191 and GZ-186. Malts were found to have higher antioxidant activity and contents of total phenolics than their corresponding barley. Results from the present study showed that hulless barley lines had on average higher protein, starch, β-glucan, malt extract content, and wort viscosity, but lower Kolbach Index and malt friability when compared to hulled malting varieties. The analysis of fifteen different barley samples shows that the barley type has an influence on both the total phenolic content and the antioxidant activity, as well as on the malting performance of hulless and hulled barley.
Keywords: cereal crop, quality, bioactive, DPPH, β -glucan
Journal: Czech Journal of Food Sciences
Pages: 73-78
Volume: 35
Issue: 1
Year: 2017
DOI: 10.17221/144/2016-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/144/2016-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Ivan Švec
Author-Name: Marie Hrušková
Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Author-Name: Barbora Babiaková
Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Title: Chia and teff as improvers of wheat-barley dough and cookies
Abstract: Basic wheat-barley flour premixes were blended at ratios 70 : 30 and 50 : 50 (w/w), and white or dark types of wholemeal chia and teff replaced 5 or 10% of these bases. All non-traditional plant materials increased farinograph water absorption up to 10% in total, and with likely dilution of the dough gluten network, their addition increased the degree of dough softening up to twice. Physicomechanical properties of non-fermented dough were changing stepwise, mainly in terms of rising dough elasticity. Higher elasticity of wheat-barley dough was reflected in better both specific volume and spread ratio of cut-out cookies. Further recipe modification by wholemeal chia and teff flours enhanced these positive changes; cookie volumes based on the wheat-barley premix 50 : 50 were about 22% higher than their counterparts from the premix 70 : 30. For both attributes of cookie quality, somewhat higher values were observed for dark variants of wholemeal chia and teff. Moreover, the spread ratio of cookies containing teff types reached higher values compared to chia ones. Characteristic barley flour flavour could be less acceptable for common consumers; both wholemeal chia and teff flours were able to mask that by-taste.
Keywords: composite flour, non-traditional plant material, baking test, cookie, PCA
Journal: Czech Journal of Food Sciences
Pages: 79-88
Volume: 35
Issue: 1
Year: 2017
DOI: 10.17221/123/2016-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/123/2016-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Qun Yu
Author-Workplace-Name: College of Food Science, Hainan University, Haikou, P.R. China
Author-Name: Chuan Li
Author-Name: Zhenhua Duan
Author-Workplace-Name: College of Food Science, Hainan University, Haikou, P.R. China
Author-Name: Bing Liu
Author-Workplace-Name: College of Food Science, Hainan University, Haikou, P.R. China
Author-Name: Weiwen Duan
Author-Workplace-Name: Institue of Food Research, Hezhou University, Hezhou, P.R. China
Author-Name: Feifei Shang
Author-Workplace-Name: Institue of Food Research, Hezhou University, Hezhou, P.R. China
Title: Ultrasonic microwave-assisted extraction of polyphenols, flavonoids, triterpenoids, and vitamin C  from Clinacanthus nutans
Abstract: Polyphenols, flavonoids, triterpenoids, and vitamin C from Clinacanthus nutans were extracted by an ultrasonic microwave-assisted method. The optimal extraction conditions were established in distilled water, solid-liquid ratio 1 : 55 g/ml, irradiation power 90 W, and extraction cycle with 75 seconds. Results revealed that the solid-liquid ratio exerted a significant effect on polyphenols, whereas the irradiation power played a key role in the extraction of flavonoids, triterpenoids, and vitamin C. Under these conditions the extraction yield of each component was: polyphenols 8.893, flavonoids 25 936, triterpenoids 16 789, and vitamin C 0.166 mg/g. These results showed that the ultrasonic microwave-assisted extraction was an efficient technology to extract bioactive substances from Clinacanthus nutans and Clinacanthus nutans could potentially be a source of natural antioxidants.
Keywords: herbaceous plant, bioactive substance, ultrasonic microwave-assisted extraction, yield
Journal: Czech Journal of Food Sciences
Pages: 89-94
Volume: 35
Issue: 1
Year: 2017
DOI: 10.17221/82/2016-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/82/2016-CJFS.html
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