Czech J. Food Sci., 26 (2008)

No. 2

https://doi.org/10.17221/2463-CJFS
 
Biosynthesis of food constituents: Natural pigments. Part 2 – a review
J. Velíšek, J. Davídek, K. Cejpek
Czech J. Food Sci., 26 (2008): 73-98abstractdownload PDF
https://doi.org/10.17221/3/2008-CJFS
 
Degradation of α-galactosides during the germination of grain legume seeds
P. Kadlec, J. Dostálová, J. Bernášková, M. Skulinová
Czech J. Food Sci., 26 (2008): 99-108abstractdownload PDF
https://doi.org/10.17221/1/2008-CJFS
 
Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey
E. Fıratlıgil-Durmuş, E. Šárka, Z. Bubník
Czech J. Food Sci., 26 (2008): 109-116abstractdownload PDF
https://doi.org/10.17221/2465-CJFS
 
Formation of carboxylic acids during degradation of monosaccharides
O. Novotný, K. Cejpek, J. Velíšek
Czech J. Food Sci., 26 (2008): 113-131abstractdownload PDF
https://doi.org/10.17221/2468-CJFS
 
Czech medicinal plants as possible sources of antioxidants
L. Buřičová, Z. Réblová
Czech J. Food Sci., 26 (2008): 132-138abstractdownload PDF
https://doi.org/10.17221/2466-CJFS
 
Effect of ethanol on interactions of bitter and sweet tastes in aqueous solutions
Z. Panovská, A. Šedivá, M. Jedelská, J. Pokorný
Czech J. Food Sci., 26 (2008): 139-145abstractdownload PDF
https://doi.org/10.17221/2469-CJFS
 
HPLC-MS/MS method for analysis of isoproturon in difficult matrix: poppy seeds
T. Kovalczuk, J. Poustka, J. Hajšlová
Czech J. Food Sci., 26 (2008): 146-152abstractdownload PDF

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