Czech J. Food Sci., 38 (2020)

No. 4

https://doi.org/10.17221/79/2020-CJFS
Original Paper

Effects of drying techniques on chemical composition and volatile constituents of bee pollen

Merve Keskinorcid , Aslı Özkök
Czech J. Food Sci., 38 (2020): 203-208abstractdownload PDF
https://doi.org/10.17221/125/2020-CJFS
Original Paper

Detecting soybean and milk in dairy and soy products with post-PCR high resolution melting assays

Tereza Sovováorcid , Barbora Křížová, Ladislav Kučera, Jaroslava Ovesná
Czech J. Food Sci., 38 (2020): 209-214abstractdownload PDF
https://doi.org/10.17221/129/2020-CJFS
Original Paper

Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese

Giuseppe Natrellaorcid , Giuseppe Gambacorta, Michele Faccia
Czech J. Food Sci., 38 (2020): 215-222abstractdownload PDF
https://doi.org/10.17221/139/2019-CJFS
Original Paper

Effect of wine maturing on the colour and chemical properties of Chardonnay wine

Martin Bartkovský, Boris Semjon, Slavomír Marcinčák, Peter Turek, Viera Baričičová
Czech J. Food Sci., 38 (2020): 223-228abstractdownload PDF
https://doi.org/10.17221/350/2018-CJFS
Original Paper

Stickiness and agglomeration of blackberry and raspberry spray dried juices using agave fructans and maltodextrin as carrier agents

Vania S. Farías-Cervantes, Yolanda Salinas-Moreno, Alejandra Chávez-Rodríguez, Guadalupe Luna-Solano, Hiram Medrano-Roldan, Isaac Andrade-González
Czech J. Food Sci., 38 (2020): 229-236abstractdownload PDF
https://doi.org/10.17221/221/2019-CJFS
Original Paper

Reduction in sodium chloride content in saltine crackers through an edible coating

Crislayne Vasquesorcid , Maiara P Mendes, Denise M B Silva, Antonio Roberto Giriboni Monteiroorcid
Czech J. Food Sci., 38 (2020): 237-241abstractdownload PDF
https://doi.org/10.17221/248/2018-CJFS
Original Paper

Antioxidant ability of polyphenols from black rice, buckwheat and oats: In vitro and in vivo

Fengying Xie, Yuchen Lei, Xue Han, Yuying Zhao, Shuang Zhang
Czech J. Food Sci., 38 (2020): 242-247abstractdownload PDF
https://doi.org/10.17221/144/2019-CJFS
Original Paper

Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks

Mateja Lušnic Polak, Lea Demšar, Iva Zahija, Tomaž Polak
Czech J. Food Sci., 38 (2020): 248-254abstractdownload PDF
https://doi.org/10.17221/61/2020-CJFS
Short Communication

Monitoring of gluten in Czech commercial beers

Marek Pernicaorcid , Rastislav Boško, Zdeněk Svoboda, Karolína Benešová, Sylvie Běláková
Czech J. Food Sci., 38 (2020): 255-258abstractdownload PDF
https://doi.org/10.17221/13/2020-CJFS
Short Communication

Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueur

Oskar Szczepaniakorcid , Joanna Kobus-Cisowskaorcid , Dominik Kmiecikorcid
Czech J. Food Sci., 38 (2020): 259-263abstractdownload PDF

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