Czech J. Food Sci., 19 (2001)

No. 3

Antioxidant activity of 2,6-dimethyl-3,5-dialkoxycarbonyl-1,4-dihydropyridines in metal-ion catalyzed lipid peroxidation
Tirzitis G., Tirzite D., Hyvonen Z.:
Czech J. Food Sci., 19 (2001): 81-84abstractdownload PDF
The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening
Kubiš I., Křivánek I., Gajdůšek S.:
Czech J. Food Sci., 19 (2001): 85-89abstractdownload PDF
Mutagenic effects of selected trichothecene mycotoxins and their combinations with aflatoxin B1
Šmerák P., Bárta I., Polívková Z., Bártová J., Sedmíková M.:
Czech J. Food Sci., 19 (2001): 90-96abstractdownload PDF
Detection of olive oils authenticity by determination of their sterol content using LC/GC
Bohačenko I., Kopicová Z.:
Czech J. Food Sci., 19 (2001): 97-103abstractdownload PDF
Extract from Silybum marianum as a nutraceutical: a double-blind placebo-controlled study in healthy young men
Šimánek V., Škottová N., Bartek J., Psotová J., Kosina P., Balejová l., Ulrichová J.:
Czech J. Food Sci., 19 (2001): 106-110abstractdownload PDF
Temperature profiles in microwave heated solid foods of slab geometry: Influence of process parameters
Houšová J., Hoke K.:
Czech J. Food Sci., 19 (2001): 111-120abstractdownload PDF

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