Czech J. Food Sci., 40 (2022)

No. 4

https://doi.org/10.17221/28/2022-CJFS
Review

Fortification of fruit products – A review

Eugene Okraku Asareorcid , Novel Kishor Bhujelorcid , Helena Čížkováorcid , Aleš Rajchlorcid
Czech J. Food Sci., 40 (2022): 259-272abstractdownload PDF
https://doi.org/10.17221/26/2022-CJFS
Review

Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health

Beyza Hatice Ulusoy, Nejat Shifamussa Hamed, Fatma Kaya Yıldırımorcid
Czech J. Food Sci., 40 (2022): 273-280abstractdownload PDF
https://doi.org/10.17221/206/2021-CJFS
Original Paper

Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta

Eugenia Covaliovorcid , Olga Deseatnicova, Vladislav Resitcaorcid , Natalia Suhodolorcid , Grosu Carolinaorcid , Siminiuc Rodicaorcid
Czech J. Food Sci., 40 (2022): 281-289abstractdownload PDF
https://doi.org/10.17221/6/2022-CJFS
Original Paper

Application of the cell-free supernatant from Weissella viridescens to control Listeria monocytogenes

Chao Yang, Yingying Zhang, Tao Yu
Czech J. Food Sci., 40 (2022): 290-297abstractdownload PDF
https://doi.org/10.17221/37/2022-CJFS
Original Paper

The effects of selective attributes of a chicken soup meal kit on satisfaction and repurchase intention

Minsun Kim, Austin SH Kangorcid
Czech J. Food Sci., 40 (2022): 298-304abstractdownload PDF
https://doi.org/10.17221/57/2022-CJFS
Original Paper

Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses

Veronika Kouřilová, Renáta Dufková, Luděk Hřivna, Vojtěch Kumbárorcid
Czech J. Food Sci., 40 (2022): 305-312abstractdownload PDF
https://doi.org/10.17221/74/2022-CJFS
Original Paper

Polyamines in plasma membrane function in melatonin-mediated tolerance of apricot fruit to chilling stress

Qiyao Dong, Huaipan Liu, Ronald Kurtenbach
Czech J. Food Sci., 40 (2022): 313-322abstractdownload PDF
https://doi.org/10.17221/235/2021-CJFS
Original Paper

Effects of frying oil type on its stability and composition of fried food

Josef Soukuporcid , Lenka Kouřimská, Monika Sabolová, Monika Okrouhlá
Czech J. Food Sci., 40 (2022): 323-330abstractdownload PDF

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