Czech J. Food Sci., 34 (2016)

No. 3

Food Microbiology and Safety
Microbiological quality of raw milk in the Czech Republic
Bogdanovičová Kateřina, Vyletělová-Klimešová Marcela, Babák Vladimír, Kalhotka Libor, Koláčková Ivana, Karpíšková Renáta
Czech J. Food Sci., 34 (2016): 189-196abstractdownload PDF
Food Microbiology and Safety
Antibacterial characteristics of orange pigment extracted from Monascus pigments against Escherichia coli
Zhao Guo-Ping, Li Ying-Qiu, Yang Jie, Cui Kai-Yu
Czech J. Food Sci., 34 (2016): 197-203abstractdownload PDF
Food Microbiology and Safety
 Biofilm formation by Pseudomonas aeruginosa and disinfectant susceptibility of planktonic and biofilm cells
Olszewska Magdalena A, Kocot Aleksandra M, Stanowicka Aleksandra, Łaniewska-Trokenheim Łucja
Czech J. Food Sci., 34 (2016): 204-210abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Content of polymerised triacylglycerols in fat of fried foods
Mekhanoshina Liliya, Réblová Zuzana
Czech J. Food Sci., 34 (2016): 211-216abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Phenolic content of honey reduces in vitro starch digestibility
Parada Javier, Santos Jose L, Cañoles Paula, Manquián Nimia
Czech J. Food Sci., 34 (2016): 217-223abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy
F. Shen, Q. Wu, A. Su, P. Tang, X. Shao, B. Liu
Czech J. Food Sci., 34 (2016): 224-232abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Quantification of bee-derived peptide defensin-1 in honey by competitive enzyme-linked immunosorbent assay, a new approach in honey quality control
Valachová Ivana, Bučeková Marcela, Majtán Juraj
Czech J. Food Sci., 34 (2016): 233-243abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Characterisation of phenolics and other quality parameters of different types of honey
Halouzka Rostislav, Tarkowski Petr, Zeljković Sanja Ćavar
Czech J. Food Sci., 34 (2016): 244-253abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Comparing phenolic composition of Cabernet Gernischet wines between rain-shelter cultivation and open-field cultivation

He Yan-Nan, Ning Peng-Fei, Yue Tai-Xin, Zhang Zhen-Wen
Czech J. Food Sci., 34 (2016): 254-270abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
The effect of wort filling time on fermentation, maturation and acetaldehyde content in beer
Kucharczyk Krzysztof, Tuszyński Tadeusz
Czech J. Food Sci., 34 (2016): 265-270abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness

Piepiórka-Stepuk Joanna, Tandecka Katarzyna, Jakubowski Marek
Czech J. Food Sci., 34 (2016): 271-279abstractdownload PDF

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