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
G. Tirzitis, D. Tirzite, Z. Hyvonen
Czech J. Food Sci., 19 (2001): 81-84abstractdownload PDF
The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening
I. Kubiš, I. Křivánek, S. Gajdůšek
Czech J. Food Sci., 19 (2001): 85-89abstractdownload PDF
Mutagenic effects of selected trichothecene mycotoxins and their combinations with aflatoxin B1
P. Šmerák, I. Bárta, Z. Polívková, J. Bártová, M. Sedmíková
Czech J. Food Sci., 19 (2001): 90-96abstractdownload PDF
Detection of olive oils authenticity by determination of their sterol content using LC/GC
I. Bohačenko, Z. Kopicová
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
V. Šimánek, N. Škottová, J. Bartek, J. Psotová, P. Kosina, l. Balejová, J. Ulrichová
Czech J. Food Sci., 19 (2001): 106-110abstractdownload PDF
Temperature profiles in microwave heated solid foods of slab geometry: Influence of process parameters
J. Houšová, K. Hoke
Czech J. Food Sci., 19 (2001): 111-120abstractdownload PDF

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