Czech J. Food Sci., 37 (2019)

No. 1

Food Chemistry and Safety

Morphology, physicochemical properties and antioxidant capacity of bee pollens

Roman Bleha, Tatiana Shevtsova, Andrej Sinica, Vojtech Kruzik, Jan Brindza
Czech J. Food Sci., 37 (2019): 1-8abstractdownload PDF
Food Chemistry and Safety

Bee breads from two regions of Eastern Ukraine: composition, physical properties and biological activities

Roman Bleha, Tetiana Shevtsova Shevtsova, Vojtěch Kružík, Tereza Škorpilová, Ivan Saloň, Vladimír Erban, Ján Brindza, Valerii Brovarskyi, Andrej Sinica
Czech J. Food Sci., 37 (2019): 9-20abstractdownload PDF
Food Chemistry and Safety

Potential of fourier transformed near-infrared (FT-NIR) spectroscopy for rapid analysis of elderberry (Sambucus nigra L.) fruits

Virág Csorba, Marietta Fodor, Szilvia Kovács, Magdolna Tóth
Czech J. Food Sci., 37 (2019): 21-28abstractdownload PDF
Food Microbiology and Safety

In vitro cytotoxic and genotoxic effects of donkey milk on lung cancer and normal cells lines

Cetin Akca, Ozgur Vatan, Dilek Yilmaz, Huzeyfe Huriyet, Nilüfer Cinkilic, Tolga Cavas
Czech J. Food Sci., 37 (2019): 29-35abstractdownload PDF
Food Microbiology and Safety

In vitro evalution of antibiotic resistance of Lactobacillus bulgaricus strains isolated from traditional dairy products

Huiling Guo, Bilige Menghe
Czech J. Food Sci., 37 (2019): 36-43abstractdownload PDF
Food Analysis, Food Quality and Nutrition

The methods analysis of hazards and product defects in food processing

Krzysztof Przystupa
Czech J. Food Sci., 37 (2019): 44-50abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Purification, characterization and in vitro bile salt-binding capacity of polysaccharides from Armillaria mellea mushroom

Chonghui Yue, Xiaodan Zang, Chao Chen, Liangwei Dong, Yanqiu Liu, Guoping Yu
Czech J. Food Sci., 37 (2019): 51-56abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham

Markéta Adamcová, Vincent van Andel, Jan Strohalm, Milan Houška, Rudolf Ševčík
Czech J. Food Sci., 37 (2019): 57-61abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

Laura Heredia-Rodríguez, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez, Aurora de Jesús Garza-Juárez, Vania Urias-Orona, Jesús Alberto Vázquez-Rodríguez, Blanca Edelia González-Martínez, Manuel López-Cabanillas Lomelí
Czech J. Food Sci., 37 (2019): 62-68abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Infrared drying of bee pollen: effects and impacts on food components

Ayla Isik, Murat Ozdemir, Ibrahim Doymaz
Czech J. Food Sci., 37 (2019): 69-74abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice

Pramuan Saithong, Wanida Tewaruth Chitisankul, Supachi Nitipan
Czech J. Food Sci., 37 (2019): 75-80abstractdownload PDF

© 2019 Czech Academy of Agricultural Sciences