Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 27 (2009)

Special Issue 1

https://doi.org/10.17221/633-CJFS
 
Lipids: Their Role in the Formation of Endogenous Antioxidants during Food Processing
R. Zamora, F. J Hidalgo
Czech J. Food Sci., 27 (2009): S1-S3abstractdownload PDF
https://doi.org/10.17221/632-CJFS
 
Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins
R. Kováčová, A. Synytsya, J. Štětina
Czech J. Food Sci., 27 (2009): S4-S8abstractdownload PDF
https://doi.org/10.17221/1089-CJFS
 
Antioxidants in Margarine Emulsions
V. Filip, I. Hrádková, J. Šmidrkal
Czech J. Food Sci., 27 (2009): S9-S11abstractdownload PDF
https://doi.org/10.17221/631-CJFS
 
Characterisation of Polycondensation Products from Amino Acids and Lipid Oxidation Products
A. Adams, V. Kitryte, R. Venskutonis, N. De Kimpe
Czech J. Food Sci., 27 (2009): S12-S12abstract
https://doi.org/10.17221/918-CJFS
 
Changes of Sunflower Oil Polyenoic Fatty Acids under High Temperatures
K. Cihelková, M. Zárubová, I. Hrádková, V. Filip, J. Šmidrkal
Czech J. Food Sci., 27 (2009): S13-S16abstractdownload PDF
https://doi.org/10.17221/948-CJFS
 
Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering
E. Abd El-Moneim Mahmoud, J. Dostálová, D. Lukešová, M. Doležal
Czech J. Food Sci., 27 (2009): S17-S19abstractdownload PDF
https://doi.org/10.17221/630-CJFS
 
Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment
A. Rodríguez, I. Ortea, M. Trigo, Y. Sierra, J. M Gallardo, G. Tabilo-Munizaga, M. Pérez-Won, S. P Aubourg
Czech J. Food Sci., 27 (2009): S20-S22abstractdownload PDF
https://doi.org/10.17221/966-CJFS
 
Mathematical Modelling of Some Nutrient Losses during Heat Treatment of Stewed Apples
F. Courtois, L. Vedrenne, S. Georgé
Czech J. Food Sci., 27 (2009): S23-S26abstractdownload PDF
https://doi.org/10.17221/1110-CJFS
 
Modelling the Effect of Headspace Oxygen Level on the Degradation of Vitamin C in a Model Fruit Juice
I. Van Bree, S. Samapundo, F. Devlieghere, B. De Meulenaer
Czech J. Food Sci., 27 (2009): S27-S27abstract
https://doi.org/10.17221/952-CJFS
 
Oxygen Transfer coupled to Oxidation Reactions: Numerical Tool for Optimizing Nutritional Quality of Food
C. Pénicaud, V. Guillard, S. Peyron, N. Gontard
Czech J. Food Sci., 27 (2009): S28-S28abstract
https://doi.org/10.17221/629-CJFS
 
On the Generation of Bioactive Trigonelline Degradation Products upon Coffee Roasting and their Bioappearance after Coffee Consumption
R. Lang, T. Hofmann
Czech J. Food Sci., 27 (2009): S29-S29abstract
https://doi.org/10.17221/914-CJFS
 
D-Amino Acids and Computer Vision Image Analysis: A New Tool to Monitor Hazelnuts Roasting?
M. Arlorio, J. D Coisson, F. Travaglia, M. Rinaldi, M. Locatelli, M. Gatti, A. Caligiani, A. Martelli
Czech J. Food Sci., 27 (2009): S30-S30abstract
https://doi.org/10.17221/1095-CJFS
 
The Natural Products in Protection against the most Important Pathological Changes in Human Metabolism
M. Votruba, M. Vecka, L. Prokeš, B. Jurášková
Czech J. Food Sci., 27 (2009): S31-S34abstractdownload PDF
https://doi.org/10.17221/1107-CJFS
 
Plasma-oxidative Degradation of Polyphenolics – Influence of Non-thermal Gas Discharges with Respect to Fresh Produce Processing
F. Grzegorzewski, O. Schlüter, J. Ehlbeck, Weltmann K-D, M. Geyer, L. W Kroh, S. Rohn
Czech J. Food Sci., 27 (2009): S35-S39abstractdownload PDF
https://doi.org/10.17221/953-CJFS
 
Aroma Formation during Thermal Food Processing: Why do Thermally Treated Foods Smell Differently?
P. Schieberle
Czech J. Food Sci., 27 (2009): S40-S40abstract
https://doi.org/10.17221/626-CJFS
 
Antioxidant Stability of Phenolic Acids and Their Esters
I. Hrádková, J. Šmidrkal, V. Filip, R. Merkl, E. Kabrdová
Czech J. Food Sci., 27 (2009): S41-S41abstract
https://doi.org/10.17221/951-CJFS
 
Antioxidant Activity in Variously Prepared Elderberry Foods and Supplements
K. Cejpek, I. Maloušková, M. Konečný, J. Velíšek
Czech J. Food Sci., 27 (2009): S45-S48abstractdownload PDF
https://doi.org/10.17221/1105-CJFS
 
Changes of Antioxidant Capacity of Robusta Coffee during Roasting
L. Votavová, M. Voldřich, R. Ševčík, H. Čížková, J. Mlejnecká, M. Stolař, T. Fleišman
Czech J. Food Sci., 27 (2009): S49-S52abstractdownload PDF
https://doi.org/10.17221/905-CJFS
 
Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice
A. Jongjareonrak, R. Sawaddiwong, S. Benjakul, K. Osako, M. Tanaka
Czech J. Food Sci., 27 (2009): S53-S53abstract
https://doi.org/10.17221/1074-CJFS
 
Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality
P. Poinot, G. Arvisenet, J. Grua-Priol, C. Fillonneau, S. Mezaize, M. De Lallerie, A. Le-Bail, C. Prost
Czech J. Food Sci., 27 (2009): S54-S57abstractdownload PDF
https://doi.org/10.17221/912-CJFS
 
Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems
R. Vidrih, E. Zlatić, J. Hribar
Czech J. Food Sci., 27 (2009): S58-S61abstractdownload PDF
https://doi.org/10.17221/1104-CJFS
 
Effect of Closure, Packaging and Storage Conditions on Impact Odorants of Wine
G. J Pickering, A. Blake, Y. Kotseridis
Czech J. Food Sci., 27 (2009): S62-S65abstractdownload PDF
https://doi.org/10.17221/624-CJFS
 
Dietary Maillard Reaction Products: Implications for Human Health and Disease
J. M Ames
Czech J. Food Sci., 27 (2009): S66-S69abstractdownload PDF
https://doi.org/10.17221/1071-CJFS
 
Complementary Advanced Techniques Applied for Plant and Food Authentication
C. Socaciu, F. Ranga, F. Fetea, L. Leopold, F. Dulf, R. Parlog
Czech J. Food Sci., 27 (2009): S70-S75abstractdownload PDF
https://doi.org/10.17221/1076-CJFS
 
The Changes of &alpha+-Galactosides during Germination and High Pressure Treatment of Legume Seeds
J. Dostálová, P. Kadlec, J. Bernášková, M. Houška, J. Strohalm
Czech J. Food Sci., 27 (2009): S76-S79abstractdownload PDF
https://doi.org/10.17221/915-CJFS
 
Effect of Sulphur Fertilisation on Lycopene Content and Colour of Tomato Fruits
E. Zelená, M. Holasová, F. Zelený, V. Fiedlerová, P. Novotná, A. Landfeld, M. Houška
Czech J. Food Sci., 27 (2009): S80-S84abstractdownload PDF
https://doi.org/10.17221/1079-CJFS
 
Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables
M. Dekker, K. Hennig, R. Verkerk
Czech J. Food Sci., 27 (2009): S85-S88abstractdownload PDF
https://doi.org/10.17221/1064-CJFS
 
Masked Mycotoxins: an Emerging Issue for Food Safety
G. Galaverna, C. DallAsta, M. Mangia, A. Dossena, R. Marchelli
Czech J. Food Sci., 27 (2009): S89-S92abstractdownload PDF
https://doi.org/10.17221/954-CJFS
 
Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies
M. Courel, L. Ait-Ameur, E. Capuano, V. Fogliano, F. J Morales, F. Courtois, I. Birlouez-Aragon
Czech J. Food Sci., 27 (2009): S93-S95abstractdownload PDF
https://doi.org/10.17221/1061-CJFS
 
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
Z. Ciesarová, K. Kukurová, A. Bednáriková, L. Marková, S. Baxa
Czech J. Food Sci., 27 (2009): S96-S98abstractdownload PDF
https://doi.org/10.17221/938-CJFS
 
Studies on Enzymatic Crosslinking of Casein Micelles
C. Partschefeld, J. Schreiner, U. Schwarzenbolz, T. Henle
Czech J. Food Sci., 27 (2009): S99-S101abstractdownload PDF
https://doi.org/10.17221/944-CJFS
 
Determination of Lactoferrin in Goat Milk by HPLC Method
M. Dračková, I. Borkovcová, B. Janštová, M. Naiserová, H. Přidalová, P. Navrátilová, L. Vorlová
Czech J. Food Sci., 27 (2009): S102-S104abstractdownload PDF
https://doi.org/10.17221/964-CJFS
 
A Comparative Study of the Analysis of Free Fatty Acids in Cheeses (Cow’s, Ewe’s and Goat’s) with Different Ripening Times using NIRS: Intact Samples and Fat Extracts
I. González-Martín, J. M Hernández-Hierro, I. Revilla, A. Vivar-Quintana, R. Morón-Sancho, J. Salvador-Esteban
Czech J. Food Sci., 27 (2009): S105-S105abstract
https://doi.org/10.17221/950-CJFS
 
Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe’s Goat’s or Cow’s Milk
A. M Vivar-Quintana, López MA Blanco, I. Revilla, I. González-Martín, J. M Hernández-Hierro, C. González-Pérez
Czech J. Food Sci., 27 (2009): S106-S108abstractdownload PDF
https://doi.org/10.17221/622-CJFS
 
Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C
R. Marco-Molés, I. Pérez-Munuera, A. Quiles, I. Hernando
Czech J. Food Sci., 27 (2009): S109-S112abstractdownload PDF
https://doi.org/10.17221/1081-CJFS
 
Determination of the Mineral Composition (Ca, P, Mg, K, Na) in Cheeses (Cow’s, Ewe’s and Goat’s) with Different Ripening Times using Near Infrared Spectroscopy (NIRs) with a Fibre-Optic Probe
I. González-Martín, J. M Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega, C. González-Pérez
Czech J. Food Sci., 27 (2009): S113-S113abstract
https://doi.org/10.17221/1086-CJFS
 
Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening
I. González-Martín, J. M Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega, C. González-Pérez
Czech J. Food Sci., 27 (2009): S114-S118abstractdownload PDF
https://doi.org/10.17221/939-CJFS
 
Study on Interaction between Broad Bean Phenolic Compounds and Proteins using Fluorescence Method
A. Kosińska, M. Karamać, R. Amarowicz
Czech J. Food Sci., 27 (2009): S119-S119abstract
https://doi.org/10.17221/935-CJFS
 
Study of Resistant Starch (RS) Content in Peas during Maturation
R. Dostálová, J. Horáček, I. Hasalová, R. Trojan
Czech J. Food Sci., 27 (2009): S120-S124abstractdownload PDF
https://doi.org/10.17221/621-CJFS
 
Content of Higher Fatty Acids in Green Vegetables
R. Vidrih, S. Filip, J. Hribar
Czech J. Food Sci., 27 (2009): S125-S129abstractdownload PDF
https://doi.org/10.17221/1096-CJFS
 
Evaluation of Shelf Life and Heat Treatment of Tomato Products
A. Rajchl, H. Čížková, M. Voldřich, M. Jirušková, R. Ševčík
Czech J. Food Sci., 27 (2009): S130-S133abstractdownload PDF
https://doi.org/10.17221/616-CJFS
 
Nutritional Quality of Commercial Fruit Baby Food
H. Čížková, R. Ševčík, A. Rajchl, M. Voldřich
Czech J. Food Sci., 27 (2009): S134-S137abstractdownload PDF
https://doi.org/10.17221/1103-CJFS
 
Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions
Z. Šmídová, R. Izzo
Czech J. Food Sci., 27 (2009): S138-S139abstractdownload PDF
https://doi.org/10.17221/1111-CJFS
 
Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese
U. Schwietzke, U. Schwarzenbolz, T. Henle
Czech J. Food Sci., 27 (2009): S140-S142abstractdownload PDF
https://doi.org/10.17221/969-CJFS
 
Influence of Heat Treatment on the Formation of Amadori Compounds in Carrots
A. Wellner, Hüttl Ch, T. Henle
Czech J. Food Sci., 27 (2009): S143-S145abstractdownload PDF
https://doi.org/10.17221/615-CJFS
 
Amadori Products – Substrates and Inhibitors for Intestinal Brush Border Glycosidases
A. Seidowski, D. Lunow, T. Henle
Czech J. Food Sci., 27 (2009): S146-S148abstractdownload PDF
https://doi.org/10.17221/1091-CJFS
 
Transformation Pathways of Reductones in the Advanced Maillard Reaction
M. Konečný, K. Cejpek, L. Čechovská, J. Velíšek
Czech J. Food Sci., 27 (2009): S149-S152abstractdownload PDF
https://doi.org/10.17221/962-CJFS
 
Release of Protein-Bound N-ε -(γ -glutamyl)-Lysine during Simulated Gastrointestinal Digestion
M. Hellwig, J. Löbner, A. Schneider, U. Schwarzenbolz, T. Henle
Czech J. Food Sci., 27 (2009): S153-S155abstractdownload PDF
https://doi.org/10.17221/1106-CJFS
 
Cysteine Mediated Formation of N-&epsilon -Carboxymethyllysine (CML) on Proteins
U. Schwarzenbolz, T. Henle
Czech J. Food Sci., 27 (2009): S156-S159abstractdownload PDF
https://doi.org/10.17221/1101-CJFS
 
Effect of a “Fast Food” Diet on the Urinary Excretion of Maillard Reaction Products
A. Förster, C. Börner, T. Henle
Czech J. Food Sci., 27 (2009): S160-S162abstractdownload PDF
https://doi.org/10.17221/911-CJFS
 
Methylglyoxal in Manuka Honey – Correlation with Antibacterial Properties
J. Atrott, T. Henle
Czech J. Food Sci., 27 (2009): S163-S165abstractdownload PDF
https://doi.org/10.17221/921-CJFS
 
Isolation of Reaction Products Resulting from Heat-Induced Degradation of Inulin
K. Trabs, N. Kasprick, T. Henle
Czech J. Food Sci., 27 (2009): S166-S168abstractdownload PDF
https://doi.org/10.17221/1059-CJFS
 
Lipid Oxidation in Dispersive Systems with Monoacylglycerols
V. Spěváčková, I. Hrádková, M. Ebrtová, V. Filip, M. Tesařová
Czech J. Food Sci., 27 (2009): S169-S172abstractdownload PDF
https://doi.org/10.17221/963-CJFS
 
Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation
E. Abd El-Moneim Mahmoud, J. Dostálová, J. Pokorný, D. Lukešová, M. Doležal
Czech J. Food Sci., 27 (2009): S173-S177abstractdownload PDF
https://doi.org/10.17221/929-CJFS
 
Oxidation Changes of Vegetable Oils during Microwave Heating
D. Lukešová, J. Dostálová, E. Abd El-Moneim Mahmoud, M. Svárovská
Czech J. Food Sci., 27 (2009): S178-S181abstractdownload PDF
https://doi.org/10.17221/1084-CJFS
 
Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutc h ): Effect of Packaging
A. Rodríguez, M. Trigo, R. Pérez, J. M Cruz, P. Paseiro, S. P Aubourg
Czech J. Food Sci., 27 (2009): S182-S184abstractdownload PDF
https://doi.org/10.17221/968-CJFS
 
Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation
Z. Réblová, D. Tichovská, M. Doležal
Czech J. Food Sci., 27 (2009): S185-S187abstractdownload PDF
https://doi.org/10.17221/1075-CJFS
 
Variability of Lutein Content in Peas (Pisum sativum L.) in Relation to the Variety, Season and Chlorophyll Content
M. Holasová, R. Dostálová, V. Fiedlerová, J. Horáček
Czech J. Food Sci., 27 (2009): S188-S191abstractdownload PDF
https://doi.org/10.17221/614-CJFS
 
Changes of Vitamin C Content in Relation to the Range of Accumulation of Cd, Pb and Zn in Potato Tubers
J. Musilová, J. Bystrická, J. Tomáš, Z. Poláková, S. Melicháčová
Czech J. Food Sci., 27 (2009): S192-S194abstractdownload PDF
https://doi.org/10.17221/1099-CJFS
 
Mechanism and Polyphenols Involved in the Browning Reaction of Olives
P. García-García, K. Segovia-Bravo, A. López-López, M. Jaren-Galán, A. Garrido
Czech J. Food Sci., 27 (2009): S195-S196abstractdownload PDF
https://doi.org/10.17221/913-CJFS
 
Involvement of Hydrogen Peroxide Formation on Apoptosis Induction by Olive Oil Phenolic Compounds
R. Fabiani, P. Rosignoli, R. Fuccelli, F. Pieravanti, A. De Bartolomeo, G. Morozzi
Czech J. Food Sci., 27 (2009): S197-S199abstractdownload PDF
https://doi.org/10.17221/1093-CJFS
 
Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes
Z. Kotíková, A. Hejtmánková, J. Lachman
Czech J. Food Sci., 27 (2009): S200-S203abstractdownload PDF
https://doi.org/10.17221/1069-CJFS
 
Anthocyanins Content in Blueberries (Vaccinium corymbosumL.) in Relation to Freesing Duration
AVollmannová, T. Tóth, D. Urminská, Z. Poláková, M. Timoracká, E. Margitanová
Czech J. Food Sci., 27 (2009): S204-S206abstractdownload PDF
https://doi.org/10.17221/1092-CJFS
 
Advances in Chemistry of Isothiocyanate-derived Colourants
K. Cejpek, J. Velíšek
Czech J. Food Sci., 27 (2009): S207-S210abstractdownload PDF
https://doi.org/10.17221/613-CJFS
 
Influence of Environmental Factors on Green Asparagus Flavonoids
J. Fuentes, S. Jaramillo, R. Guillén, A. Jiménez, R. Rodríguez, A. Lama, J. Fdez-Bolanos, R. Rodríguez
Czech J. Food Sci., 27 (2009): S211-S211abstract
https://doi.org/10.17221/957-CJFS
 
Saponin Profile of Green Asparagus Genotypes
S. Jaramillo, J. Fuentes, R. Rodríguez, A. Jiménez, G. Rodríguez, A. Lama, J. Fdez-Bolanos, R. Guillén
Czech J. Food Sci., 27 (2009): S212-S212abstract
https://doi.org/10.17221/612-CJFS
 
Determination of Caffeine Content in Tea and Maté Tea by using Different Methods
D. Komes, D. Horžić, A. Belščak, K. Kovačević Ganič, A. Baljak
Czech J. Food Sci., 27 (2009): S213-S216abstractdownload PDF
https://doi.org/10.17221/1073-CJFS
 
Determination of Sterols in Dairy Products and Vegetable Fats by HPLC and GC Methods
I. Borkovcová, E. Janoušková, M. Dračková, B. Janštová, L. Vorlová
Czech J. Food Sci., 27 (2009): S217-S219abstractdownload PDF
https://doi.org/10.17221/611-CJFS
 
Sterols, Sterol Oxides and CLA in Typical Meat Products from Pigs Fed with Different Diets
C. Annaratone, A. Caligiani, M. Cirlini, L. Toffanin, G. Palla
Czech J. Food Sci., 27 (2009): S220-S223abstractdownload PDF
https://doi.org/10.17221/936-CJFS
 
Hydroperoxide Formation of Steryl Ester
M. Lehtonen, S. Kemmo, Lampi A-M, V. Piironen
Czech J. Food Sci., 27 (2009): S224-S224abstract
https://doi.org/10.17221/1109-CJFS
 
Changes in Sterols, Fatty Alcohol and Triterpenic Alcohol during Ripe Olive Processing
A. López-López, F. Rodríguez Gómez, A. Cortés-Delgado, A. Garrido-Fernández
Czech J. Food Sci., 27 (2009): S225-S226abstractdownload PDF
https://doi.org/10.17221/906-CJFS
 

HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines

M. Bordiga, J. D Coisson, F. Travaglia, G. Piana, M. Arlorio
Czech J. Food Sci., 27 (2009): S227-abstractdownload PDF
https://doi.org/10.17221/1063-CJFS
 
l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines
A. Kunicka-Styczyńska, E. Pogorzelski
Czech J. Food Sci., 27 (2009): S228-S231abstractdownload PDF
https://doi.org/10.17221/610-CJFS
 
Distribution of S-alk(en)yl-l-cysteine Sulfoxides in Garlic (Allium sativum L.)
J. Horníčková, J. Velíšek, J. Ovesná, H. Stavělíková
Czech J. Food Sci., 27 (2009): S232-S235abstractdownload PDF
https://doi.org/10.17221/967-CJFS
 
Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status
T. Bojňanská, H. Frančáková, P. Chlebo, A. Vollmannová
Czech J. Food Sci., 27 (2009): S236-S240abstractdownload PDF
https://doi.org/10.17221/1077-CJFS
 
Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour
S. Zilic, V. Hadzitaskovis-Sukalovic, M. Milasinovic, D. Tvrzic, M. Maksimovic
Czech J. Food Sci., 27 (2009): S241-abstract
https://doi.org/10.17221/609-CJFS
 
Barley Grain as a Source of Health-Beneficial Substances
N. Březinová Belcredi, J. Ehrenbergerová, S. Běláková, K. Vaculová
Czech J. Food Sci., 27 (2009): S242-S244abstractdownload PDF
https://doi.org/10.17221/1112-CJFS
 
Antioxidant Activities and Total Phenolics of Acacia Honey
M. Krpan, K. Marković, G. Šarić, B. Skoko, M. Hruškar, N. Vahčić
Czech J. Food Sci., 27 (2009): S245-S247abstractdownload PDF
https://doi.org/10.17221/940-CJFS
 
Content of Bioactive Components in Chosen Cultivars of Cranberries (Vaccinium vitis-idaea L.)
A. Vollmannová, J. Tomáš, D. Urminská, Z. Poláková, S. Melicháčová, L. Krížová
Czech J. Food Sci., 27 (2009): S248-S251abstractdownload PDF
https://doi.org/10.17221/1062-CJFS
 
Lignans in Flaxseed
A. Krajčová, V. Schulzová, J. Hajšlová, M. Bjelková
Czech J. Food Sci., 27 (2009): S252-S255abstractdownload PDF
https://doi.org/10.17221/1097-CJFS
 
Anticancer Activity of Lignan from the Aerial Parts of Saussurea salicifolia (L.) DC.
G. Chunsriimyatav, I. Hoza, P. Valášek, S. Skrovanková, D. Banzragch, N. Tsevegsuren
Czech J. Food Sci., 27 (2009): S256-S258abstractdownload PDF
https://doi.org/10.17221/947-CJFS
 
Determination of Phenolic Compounds in Saussurea salicifolia (L.) DC. by HPLC
G. Chunsriimyatav, I. Hoza, P. Valášek, S. Skrovanková, D. Banzragch, N. Tsevegsuren
Czech J. Food Sci., 27 (2009): S259-S261abstractdownload PDF
https://doi.org/10.17221/941-CJFS
 
Changes in Ewe’s Milk Composition in Organic versus Conventional Dairy Farms
I. Revilla, M. A Lurueña-Martínez, M. A Blanco-Lopez, J. Viñuela-Serrano, A. M Vivar-Quintana, C. Palacios
Czech J. Food Sci., 27 (2009): S263-S266abstractdownload PDF
https://doi.org/10.17221/949-CJFS
 
Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
I. Revilla, M. A Lurueña-Martínez, M. A Blanco-Lopez, A. M Vivar-Quintana, C. Palacios, P. Severiano-Pérez
Czech J. Food Sci., 27 (2009): S267-S270abstractdownload PDF
https://doi.org/10.17221/1108-CJFS
 
Main Chemical Changes in Proteins and Structure of Egg Treated with High Pressure Homogenisation
R. Marco-Molés, I. Hernando, E. Llorca, I. Pérez-Munuera
Czech J. Food Sci., 27 (2009): S271-S273abstractdownload PDF
https://doi.org/10.17221/920-CJFS
 
Comparative Lipid Composition Study in Farmed and Wild Blackspot Seabream (Pagellus bogaraveo)
V. Álvarez, M. Trigo, S. Lois, D. Fernández, I. Medina, S. P Aubourg
Czech J. Food Sci., 27 (2009): S274-S276abstractdownload PDF
https://doi.org/10.17221/1080-CJFS
 
Chemical Changes in Chilled Farmed Sea Bass (Dicentrarchus labrax): Effect of Advanced Icing Conditions
J. Pena, M. Trigo, G. Bouzada, D. Fernández, J. Barros-Velázquez, S. P Aubourg
Czech J. Food Sci., 27 (2009): S277-S279abstractdownload PDF
https://doi.org/10.17221/1066-CJFS
 
Detection of Foreign Enzyme Addition into the Adulterated Honey
M. Voldřich, A. Rajchl, H. Čížková, P. Cuhra
Czech J. Food Sci., 27 (2009): S280-S282abstractdownload PDF
https://doi.org/10.17221/608-CJFS
 
The Improvement of Sensory Quality and Texture Properties of Gluten Free Bread Fortified with Ca
U. Krupa-Kozak, M. Wronkowska, M. Soral-Śmietana, A. Troszyńska, J. Sadowska
Czech J. Food Sci., 27 (2009): S283-S283abstract
https://doi.org/10.17221/607-CJFS
 
Influence of the Addition of Buckwheat Flour on Gluten Free Bread Quality and Antioxidant Capacity
M. Wronkowska, D. Szawara-Nowak, D. Zielińska, A. Troszyńska, M. Soral-Śmietana
Czech J. Food Sci., 27 (2009): S284-S284abstract
https://doi.org/10.17221/946-CJFS
 
Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements
Ž. Ugarčić-Hardi, D. Koceva Komlenić, M. Jukić, A. Kuleš, I. Jurkin
Czech J. Food Sci., 27 (2009): S285-S285abstract
https://doi.org/10.17221/943-CJFS
 
Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven
L. M Guardeño, E. Llorca, I. Pérez-Munuera, A. Quiles, I. Hernando
Czech J. Food Sci., 27 (2009): S290-S292abstractdownload PDF
https://doi.org/10.17221/1088-CJFS
 
The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends
M. Tesařová, M. Zárubová, V. Filip, V. Spěváčková, J. Šmidrkal
Czech J. Food Sci., 27 (2009): S293-S296abstractdownload PDF
https://doi.org/10.17221/606-CJFS
 
The Effect of Ultrasound Pre-Treatment and Air-Drying on the Quality of Dried Apples
M. Opalić, Z. Domitran, D. Komes, A. Belščak, D.. Horžić, D. Karlović
Czech J. Food Sci., 27 (2009): S297-S300abstractdownload PDF
https://doi.org/10.17221/923-CJFS
 
Functional Perspective of Products from Pears cv. Pituralka
T. Požrl, K. Podgrajšek, J. Hribar, M. Simčič
Czech J. Food Sci., 27 (2009): S301-S303abstractdownload PDF
https://doi.org/10.17221/1094-CJFS
 
The Effects of non-Thermal Processing on Carotenoids in Orange Juice
M. J Esteve, F. J Barba, S. Palop, A. Frígola
Czech J. Food Sci., 27 (2009): S304-S306abstractdownload PDF
https://doi.org/10.17221/1083-CJFS
 
Anteroxanthin Concentration during Refrigerated Storage in Orange Juice Treated by PEF
C. Cortés, M. J Esteve, A. Frígola
Czech J. Food Sci., 27 (2009): S307-S309abstractdownload PDF
https://doi.org/10.17221/605-CJFS
 
Quality of Coloured Varieties of Potatoes
K. Hejtmánková, V. Pivec, E. Trnková, K. Hamouz, J. Lachman
Czech J. Food Sci., 27 (2009): S310-S313abstractdownload PDF
https://doi.org/10.17221/1072-CJFS
 
Factors Affecting the Softening of Pickled Pasteurised Cucumbers
M. Voldřich, I. Horsáková, M. Čeřovský, H. Čížková, H. Opatová
Czech J. Food Sci., 27 (2009): S314-S318abstractdownload PDF
https://doi.org/10.17221/604-CJFS
 
Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification
A. Kunicka-Styczyńska
Czech J. Food Sci., 27 (2009): S319-S322abstractdownload PDF
https://doi.org/10.17221/1060-CJFS
 
A Contribution to Analysis of “Czech Beer” Authenticity
S. Obruča, I. Márová, K. Pařilová, L. Müller, Z. Zdráhal, R. Mikulíková
Czech J. Food Sci., 27 (2009): S323-S326abstractdownload PDF
https://doi.org/10.17221/916-CJFS
 
Time-Intensity Studies of Sweeteners
K. Čmejlová, Z. Panovská, A. Váchová, D. Lukešová
Czech J. Food Sci., 27 (2009): S327-S329abstractdownload PDF
https://doi.org/10.17221/942-CJFS
 
The Selection of the Optimal Rate of Acid and Sweet Taste for Lemon Flavoured Drops
A. Váchová, Z. Panovská, D. Lukešová
Czech J. Food Sci., 27 (2009): S330-S332abstractdownload PDF
https://doi.org/10.17221/1082-CJFS
 
Sensitivity of Assessors to Ferrous Salts
Z. Panovská, A. Váchová, J. Řeřichová
Czech J. Food Sci., 27 (2009): S333-S336abstractdownload PDF
https://doi.org/10.17221/1070-CJFS
 
Application of Fluorimetric Methods for Selected Additives Determination in Food Products
M. Kurzawa, A. Jastrzębska, E. Szłyk
Czech J. Food Sci., 27 (2009): S337-S339abstractdownload PDF
https://doi.org/10.17221/919-CJFS
 
Comparison of cITP and 31 P NMR Methods for Determination of Polyphosphates in Meat Product and Sea Fruits
A. Jas trzębska, P. Hrynczyszyn and E Szłyk
Czech J. Food Sci., 27 (2009): S340-S340abstract
https://doi.org/10.17221/601-CJFS
 
Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components
M. Wronkows ka, U. Krupa-Kozak and M Soral-Śmietana
Czech J. Food Sci., 27 (2009): S341-S341abstract
https://doi.org/10.17221/1085-CJFS
 
Improving Microwave Heating using Polysaccharides as Thickeners
L. M Guardeño, M. Hernández-Carrión, J. M Catala-Civera, P. Plaza, I. Pérez-Munuera, I. Hernando
Czech J. Food Sci., 27 (2009): S342-S345abstractdownload PDF
https://doi.org/10.17221/955-CJFS
 
Improving the Quality of Roasted Hazelnuts during their Shelf-life using Film Coating Starch-Based
F. Travaglia, J. D Coisson, M. Bordiga, A. Martelli, M. Arlorio
Czech J. Food Sci., 27 (2009): S346-S346abstract
https://doi.org/10.17221/958-CJFS
 
Effect of Packaging Films Releasing Antimicrobial Agents on Stability of Food Products
K. Hanušová, J. Dobiáš, K. Klaudisová
Czech J. Food Sci., 27 (2009): S347-S349abstractdownload PDF
https://doi.org/10.17221/959-CJFS
 

Nucleic Acid Lateral Flow Immunoassay for the Detection of Pathogenic Bacteria from Food

M. Blažková, M. Koets, J. H Wichers, A. van Amerongen, L. Fukal, P. Rauch
Czech J. Food Sci., 27 (2009): S350-S353abstractdownload PDF
https://doi.org/10.17221/1087-CJFS
 
Importance of Enterococcus spp. for Forming a Biofilm
L. Necidová, B. Janštová, S. Karpíšková, Š. Cupáková, M. Dušková, R. Karpíšková
Czech J. Food Sci., 27 (2009): S354-S356abstractdownload PDF
https://doi.org/10.17221/934-CJFS
 
Tyramine Production by Enterococci from Various Foodstuffs: A Threat to the Consumers
K. Trivedi, I. Borkovcová, R. Karpíšková
Czech J. Food Sci., 27 (2009): S357-S360abstractdownload PDF
https://doi.org/10.17221/961-CJFS
 
Aflatoxins and Ochratoxin A in Red Paprika for Retail Sale in Spain: Occurrence and Evaluation of a Simultaneous Analytical Method
J. M Hernández-Hierro, R. J Garcia-Villanova, P. Rodríguez Torrero, I. M Toruño Fonseca
Czech J. Food Sci., 27 (2009): S361-abstract
https://doi.org/10.17221/970-CJFS
 
Asaia sp. as a Bacterium Decaying the Packaged Still Fruit Beverages
I. Horsáková, M. Voldřich, M. Čeřovský, P. Sedláčková, P. Šicnerová, P. Ulbrich
Czech J. Food Sci., 27 (2009): S362-S365abstractdownload PDF
https://doi.org/10.17221/603-CJFS
 
Searching for Genes of Lactococcus lactis subsp. lactis Encoding the Bacteriocin Nisin using DNA/DNA Hybridisation
M. Dušková, A. Španová, V. Dráb, B. Rittich
Czech J. Food Sci., 27 (2009): S366-S368abstractdownload PDF
https://doi.org/10.17221/945-CJFS
 
Methods for the Determination of Allergenic Substances in Foods
K. Tomková, F. Štumr, P. Dvorská, P. Šafářová, J. Rysová, D. Gabrovská, P. Hanák, J. Plicka
Czech J. Food Sci., 27 (2009): S369-S371abstractdownload PDF
https://doi.org/10.17221/960-CJFS
 
Influence of Type of Substrate and Enzyme Concentration on Formation of Galacto-oligosaccharides
K. Hellerová, L. Čurda
Czech J. Food Sci., 27 (2009): S372-S374abstractdownload PDF
https://doi.org/10.17221/1102-CJFS
 
Cyanogenic Potential of Roasted Cassava (Manihot esculenta Crantz) roots Rale from Inhambane Province, Mozambique
L. Tivana, J. da Cruz Francisco, B. Bergenståhl, P. Dejmek
Czech J. Food Sci., 27 (2009): S375-S378abstractdownload PDF
https://doi.org/10.17221/1090-CJFS
 
Off-flavour Defects of Packed Waters and Soft Drinks
H. Čížková, M. Voldřich, R. Ševčík, J. Pivoňka
Czech J. Food Sci., 27 (2009): S379-S381abstractdownload PDF
https://doi.org/10.17221/1067-CJFS
 
Contents of Heavy Metals in Different Saccharides Fractions of Potato Tubers
J. Musilová, T. Tóth, J. Árvay
Czech J. Food Sci., 27 (2009): S382-S385abstractdownload PDF
https://doi.org/10.17221/602-CJFS
 
Effect of Heavy Metal Treatment on Molecular Changes in Root Tips of Lupinus luteus L.
K. Jomová, M. Morovič
Czech J. Food Sci., 27 (2009): S386-S389abstractdownload PDF
https://doi.org/10.17221/600-CJFS
 
The Transfer of Heavy Metals from Contaminated Soils into Agricultural Plants in High Tatras Region
T. Tóth, J. Tomáš, P. Lazor, D. Bajčan, K. Jomová
Czech J. Food Sci., 27 (2009): S390-S393abstractdownload PDF
https://doi.org/10.17221/599-CJFS
 
The Effect of Fertilisation Method on Selected Elements Content in Tomatoes (Lycopersicon lycopersicum)
I. Poustková, L. Kouřimská, K. Václavíková, D. Miholová, L. Babička
Czech J. Food Sci., 27 (2009): S394-S396abstractdownload PDF
https://doi.org/10.17221/598-CJFS
 
Monitoring of Risky Elements in Zone of Pollution Strážske Area
J. Tomáš, J. Čéry, S. Melicháčová, J. Árvay, P. Lazor
Czech J. Food Sci., 27 (2009): S397-S400abstractdownload PDF
https://doi.org/10.17221/597-CJFS
 
Influence of Vintage on Cu, Fe, Zn and Pb Content in Some Croatian Red Wines
M. Banović, J. Kirin, N. Ćurko, K. Kovačević Ganić
Czech J. Food Sci., 27 (2009): S401-S403abstractdownload PDF
https://doi.org/10.17221/1078-CJFS
 
Determination of Arsenic in the Rainbow Trout Muscle and Rice Samples
V. Harkabusová, B. Macharáčková, O. Čelechovská, E. Vitoulová
Czech J. Food Sci., 27 (2009): S404-S406abstractdownload PDF
https://doi.org/10.17221/1068-CJFS
 
Determination of Tin in Canned Foods by Atomic Absorption Spectrometry
J. Knápek, V. Herman, R. Buchtová, D. Vošmerová
Czech J. Food Sci., 27 (2009): S407-S409abstractdownload PDF
https://doi.org/10.17221/965-CJFS
 
Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva
E. Standarová, I. Borkovcová, M. Dušková, H. Přidalová, M. Dračková, L. Vorlová
Czech J. Food Sci., 27 (2009): S410-S413abstractdownload PDF
https://doi.org/10.17221/1100-CJFS
 
Pesticides in Food – Immunochromatographic Detection of Thiabendazole and Methiocarb
Z. Šmídová, M. Blažková, L. Fukal, P. Rauch
Czech J. Food Sci., 27 (2009): S414-S416abstractdownload PDF
https://doi.org/10.17221/932-CJFS
 
Analysis of Bread Lipids for 3-MCPD Esters
M. Doležal, J. Kertisová, Z. Zelinková, J. Velíšek
Czech J. Food Sci., 27 (2009): S417-S420abstractdownload PDF
https://doi.org/10.17221/1065-CJFS
 
3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products
Z. Zelinková, M. Doležal, J. Velíšek
Czech J. Food Sci., 27 (2009): S421-S424abstractdownload PDF
https://doi.org/10.17221/956-CJFS
 
Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
K. Kukurová, Z. Ciesarová, A. Bednáriková, L. Marková
Czech J. Food Sci., 27 (2009): S425-S428abstractdownload PDF
https://doi.org/10.17221/1098-CJFS
 
Migration of Printing Ink Constituents from Packaging into Food Simulan
Z. Dupáková, K. Klaudisová, L. Votavová, J. Dobiáš, M. Voldřich
Czech J. Food Sci., 27 (2009): S429-S429abstract

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