Czech J. Food Sci., 32 (2014)

No. 5

Original Paper
Different peach cultivars and their suitability for minimal processing
Fuentes-Pérez M.C., Nogales-Delgado S., Ayuso M.C., Bohoyo-Gil D.:
Czech J. Food Sci., 32 (2014): 413-421abstractdownload PDF
Original Paper
Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks
Chramostová J., Mošnová R., Lisová I., Pešek E., Drbohlav J., Němečková I.:
Czech J. Food Sci., 32 (2014): 422-429abstractdownload PDF
Original Paper
Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle
Zhou F., Zhao H., Bai F., Piotr D., Liu Y., Zhang B.:
Czech J. Food Sci., 32 (2014): 430-436abstractdownload PDF
Original Paper
Proteomic analysis of wheat α/A- and β-gliadins
Dziuba M., Nałęcz D., Szerszunowicz I., Waga J
Czech J. Food Sci., 32 (2014): 437-442abstractdownload PDF
Original Paper
Furan and alkylated furans in heat processed food, including home cooked products 
Fromberg A., Mariotti M.S., Pedreschi F., Fagt S., Granby K.:
Czech J. Food Sci., 32 (2014): 443-448abstractdownload PDF
Original Paper
A novel sorbent for solid-phase extraction coupling to high performance liquid chromatography for the determination of olaquindox in fish feed 
Zhao D., Shi Q.Y., He X., Zhang J.:
Czech J. Food Sci., 32 (2014): 449-455abstractdownload PDF
Original Paper
Inspection of quince slice dehydration stages based on extractable image features
Jafari A., Bakhshipour A.:
Czech J. Food Sci., 32 (2014): 456-463abstractdownload PDF
Original Paper
Yield stress and sensorial evaluation of soya yoghurts prepared from germinated soybeans
Landfeld A., Novotná P., Strohalm J., Rysová J., Houška M.:
Czech J. Food Sci., 32 (2014): 464-469abstractdownload PDF
Original Paper
Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition
Karoglan M., Osrečak M., Maslov L., Kozina B.:
Czech J. Food Sci., 32 (2014): 470-476abstractdownload PDF
Original Paper
Optimisation of the antioxidant activity of kombucha fermented milk products
Malbaša R., Vitas J., Lončar E., Grahovac J., Milanović S.:
Czech J. Food Sci., 32 (2014): 477-484abstractdownload PDF
Original Paper
The impact of moist corn grain preservation on the ethanol yield by simultaneous saccharification and fermentation, and on volatile by-products
Nowak J., Szambelan K., Nowak W.:
Czech J. Food Sci., 32 (2014): 485-492abstractdownload PDF
Original Paper
Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation
Sampels S., Zajíc T., Mráz J.:
Czech J. Food Sci., 32 (2014): 493-502abstractdownload PDF
Original Paper
Effect of process parameters on slowly digestible and resistant starch content in extrudates
Smrčková P., Saglamtas M., Hofmanová T., Koláček J., Chena D., Šárka E.:
Czech J. Food Sci., 32 (2014): 503-508abstractdownload PDF
Original Paper
Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity
Škorpilová T., Šimoniová A., Rohlík B.-A., Pipek P.:
Czech J. Food Sci., 32 (2014): 509-513abstractdownload PDF
Original Paper
Relationship between intrinsic viscosity, thermal and retrogradation properties of amylose and amylopectin
Yu S., Xu J., Zhang Y., Kopparapu N.K.:
Czech J. Food Sci., 32 (2014): 514-520abstractdownload PDF

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