Czech J. Food Sci., 32 (2014)

No. 3

Review
Potentials of probiotics in the treatment of food allergy – a review
A. Patel, N. Shah
Czech J. Food Sci., 32 (2014): 205-212abstractdownload PDF
Original Paper
Evaluation of egg yolk colour 
H. Bovšková, K. Míková, Z. Panovská
Czech J. Food Sci., 32 (2014): 213-217abstractdownload PDF
Original Paper
Acid and alkaline hydrolysis extraction of non-extractabke polyphenols in blueberries optimisation by response surface methodology 
A. Cheng, H. Yan, C. Han, X. Chen, W. Wang, Ch. Xie, J. Qu, Z. Gong, X. Shi
Czech J. Food Sci., 32 (2014): 218-225abstractdownload PDF
Original Paper
Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander 
M.I. Gladyshev, N.N. Sushchik, G.A. Gubanenko, O.N. Makhutova, G.S. Kalachova, E.A. Rechkina, K.K. Malyshevskaya
Czech J. Food Sci., 32 (2014): 226-231abstractdownload PDF
Original Paper
A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage 
I. Jančářová, JančářL, NáplavováA, V. Kubáň
Czech J. Food Sci., 32 (2014): 232-240abstractdownload PDF
Original Paper
Determination of volatiles in beer using solid-phase microextraction in combination with gas chromatography/mass spektrometry 
J. Kleinová, B. Klejdus
Czech J. Food Sci., 32 (2014): 241-247abstractdownload PDF
Original Paper
Determination of mercury species in foodstuffs using LC-ICP-MS: the applicability and limitations of the method 
R. Koplík, I. Klimešová, K. Mališová, O. Mestek
Czech J. Food Sci., 32 (2014): 249-259abstractdownload PDF
Original Paper
A plate diffusion method for detecting fluoroquinolone residues in raw cow’s milk 
P. Navrátilová, J. Vyhnálková, L. Vorlová, J. Jeřábková
Czech J. Food Sci., 32 (2014): 260-264abstractdownload PDF
Original Paper
Amino acid composition of enzymatically hydrolysed potato protein preparations
A. Pęksa, J. Miedzianka
Czech J. Food Sci., 32 (2014): 265-272abstractdownload PDF
Original Paper
Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk 
J. Ducháček, L. Stádník, M. Ptáček, J. Beran, M. Okrouhlá, J. Čítek, R. Stupka
Czech J. Food Sci., 32 (2014): 273-279abstractdownload PDF
Original Paper
Identification and classification of bulk paddy, brown, and white rice cultivars with colour features extraction using image analysis and neural network 
I. Golpour, ParianJA, R.A. Chayjan
Czech J. Food Sci., 32 (2014): 280-287abstractdownload PDF
Original Paper
Evaluation of wheat/non-traditional flour composite
T. Hofmanová, M. Hrušková, I. Švec
Czech J. Food Sci., 32 (2014): 288-295abstractdownload PDF
Original Paper
Utilisation of non-traditional forms of cereals in bakery production 
I. Laknerová, M. Holasová, V. Fiedlerová, J. Rysová, VaculováK, E. Mašková, J. Ehrenbergerová, R. Winterová, J. Ouhrabková, V. Dvořáček, P. Martinek
Czech J. Food Sci., 32 (2014): 296-301abstractdownload PDF
Original Paper
Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms 
S.H. Nile, S.W. Park
Czech J. Food Sci., 32 (2014): 302-307abstractdownload PDF

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