Czech J. Food Sci., 27 (2009)

No. 1

Furan in food – a review
J. Vranová, Z. Ciesarová
Czech J. Food Sci., 27 (2009): 1-10abstractdownload PDF
Immunohistochemical detection of soya protein – optimisation and verification of the method
M. Pospiech, B. Tremlová, E. Renčová, Z. Randulová
Czech J. Food Sci., 27 (2009): 11-19abstractdownload PDF
Strawberry jams: influence of different pectins on colour and textural properties
M. Kopjar, V. Piližota, N.N. Tiban, D. Šubarić, J. Babić, Đ. Ačkar, M. Sajdl
Czech J. Food Sci., 27 (2009): 20-28abstractdownload PDF
Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures
T. Požrl, M. Kopjar, I. Kurent, J. Hribar, A. Janeš, M. Simčič
Czech J. Food Sci., 27 (2009): 29-38abstractdownload PDF
Trace elements species fractionation in rye flour and rye (Secale cereale L.) seedlings
J. Polák, O. Mestek, R. Koplík, J. Šantrůček, J. Komínková, M. Kodíček
Czech J. Food Sci., 27 (2009): 39-48abstractdownload PDF
Molecular cloning and characterisation of alpha subunit of H+-ATPase in Lactobacillus casei Zhang
X. Chen, M. Yang, Z. Sun, W. Liu, T. Sun, H. Meng, H. Zhang
Czech J. Food Sci., 27 (2009): 49-54abstractdownload PDF
Identification and characterisation of antimicrobial activity of nisin a produced by Lactococcus lactis subsp. lactis LL27
P. Şanlibaba, N. Akkoç, M. Akçelik
Czech J. Food Sci., 27 (2009): 55-64abstractdownload PDF
In vitro fermentation of galactosyl derivatives of polyols by Lactobacillus strains
E. Klewicka, R. Klewicki
Czech J. Food Sci., 27 (2009): 65-70abstractdownload PDF

© 2018 Czech Academy of Agricultural Sciences