Czech J. Food Sci., 19 (2001)

No. 6

https://doi.org/10.17221/6608-CJFS
 
Content of phenolic acids in rye caryopses determined using DAD-HPLC method
R. Amarowicz, S. Weidner
Czech J. Food Sci., 19 (2001): 201-205abstractdownload PDF
https://doi.org/10.17221/6609-CJFS
 
Verification of suitability of selected detection systems for estimating antibiotic residues in goat’s milk
B. Hozová, Ľ. Minarovičová
Czech J. Food Sci., 19 (2001): 207-212abstractdownload PDF
https://doi.org/10.17221/6610-CJFS
 
Wheat flour dough rheological characteristics predicted by NIRSystems 6500
M. Hrušková, M. Bednářová, F. Novotný
Czech J. Food Sci., 19 (2001): 213-218abstractdownload PDF
https://doi.org/10.17221/6611-CJFS
 
Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough
Z. Špačková, J. Příhoda, S. Rovnaníková
Czech J. Food Sci., 19 (2001): 219-223abstractdownload PDF
https://doi.org/10.17221/6612-CJFS
 
Sugar beet as a raw material for bioethanol production
A. Hinková, Z. Bubník
Czech J. Food Sci., 19 (2001): 224-234abstractdownload PDF
https://doi.org/10.17221/6613-CJFS
 
Evidence of spice black pepper adulteration
B. Tremlová
Czech J. Food Sci., 19 (2001): 235-239abstractdownload PDF

No. 5

https://doi.org/10.17221/6601-CJFS
 
Unusual behavior of natural polyphosphates during IMAC
M. Kmínková, A. Prošková, J. Kučera
Czech J. Food Sci., 19 (2001): 161-165abstractdownload PDF
https://doi.org/10.17221/6602-CJFS
 
Effect of yeast extract supplementation on β-galactosidase activity of Lactobacillus delbrueckii subsp. bulgaricus 11842 grown in whey.
D. Bury, J. Geciova, P. Jelen
Czech J. Food Sci., 19 (2001): 166-170abstractdownload PDF
https://doi.org/10.17221/6603-CJFS
 
Lactococcus lactis subsp. lactis LTM 32, a new bacteriocin-producing strain isolated from Vietnamese fermented milk
T.M. Do, M. Plocková, J. Chumchalová
Czech J. Food Sci., 19 (2001): 171-176abstractdownload PDF
https://doi.org/10.17221/6604-CJFS
 
Fatty acids in lipids of carp (Cyprinus carpio) tissues
M. Kmínková, R. Winterová, J. Kučera
Czech J. Food Sci., 19 (2001): 177-181abstractdownload PDF
https://doi.org/10.17221/6605-CJFS
 
The cereal grains: focus on vitamin E
H. Zielinski, E. Ciska, H. Kozlowska
Czech J. Food Sci., 19 (2001): 182-188abstractdownload PDF
https://doi.org/10.17221/6606-CJFS
 
Wheat and flour quality relations in a commercial mill
M. Hrušková, K. Hanzlíková, P. Varáček
Czech J. Food Sci., 19 (2001): 189-195abstractdownload PDF
https://doi.org/10.17221/6607-CJFS
 
Determination of astringent taste in model solutions and in beverages
H. Valentová, S. Škrovánková, Z. Panovská, J. Pokorný
Czech J. Food Sci., 19 (2001): 196-200abstractdownload PDF

No. 4

https://doi.org/10.17221/6594-CJFS
 
Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures
J. Pažáková, M. Pipová, P. Turek, J. Nagy
Czech J. Food Sci., 19 (2001): 121-124abstractdownload PDF
https://doi.org/10.17221/6595-CJFS
 
Assay of antibiotic detection limits in cow’s milk model samples and comparison of sensitivity of various detection systems (disk diffusion method, Delvotest SP and Penzym S 100).
B. Hozová, M. Kratmüllerová
Czech J. Food Sci., 19 (2001): 125-131abstractdownload PDF
https://doi.org/10.17221/6596-CJFS
 
The determination of isoflavones and coumestrol by capillary electrophoresis
J. Moravcová, T. Kleinová
Czech J. Food Sci., 19 (2001): 132-138abstractdownload PDF
https://doi.org/10.17221/6597-CJFS
 
Antioxidant activity of phenolic fraction of pea (Pisum sativum)
R. Amarowicz, M. Karamać, S. Weidner
Czech J. Food Sci., 19 (2001): 139-142abstractdownload PDF
https://doi.org/10.17221/6598-CJFS
 
The determination of ferulic acid in sugar beet pulp
P. Jankovská, J. Čopíková, A. Sinitsya
Czech J. Food Sci., 19 (2001): 143-147abstractdownload PDF
https://doi.org/10.17221/6599-CJFS
 
Use of helical ribbon mixer for measurement of rheological properties of fruit pulps
P. Novotná, A. Landfeld, K. Kýhos, M. Houška, J. Strohalm
Czech J. Food Sci., 19 (2001): 148-153abstractdownload PDF
https://doi.org/10.17221/6600-CJFS
 
Food preferences and choice among the Polish students
E. Babicz-Zielińska
Czech J. Food Sci., 19 (2001): 154-160abstractdownload PDF

No. 3

https://doi.org/10.17221/6581-CJFS
 
Antioxidant activity of 2,6-dimethyl-3,5-dialkoxycarbonyl-1,4-dihydropyridines in metal-ion catalyzed lipid peroxidation
G. Tirzitis, D. Tirzite, Z. Hyvonen
Czech J. Food Sci., 19 (2001): 81-84abstractdownload PDF
https://doi.org/10.17221/6582-CJFS
 
The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening
I. Kubiš, I. Křivánek, S. Gajdůšek
Czech J. Food Sci., 19 (2001): 85-89abstractdownload PDF
https://doi.org/10.17221/6583-CJFS
 
Mutagenic effects of selected trichothecene mycotoxins and their combinations with aflatoxin B1
P. Šmerák, I. Bárta, Z. Polívková, J. Bártová, M. Sedmíková
Czech J. Food Sci., 19 (2001): 90-96abstractdownload PDF
https://doi.org/10.17221/6584-CJFS
 
Detection of olive oils authenticity by determination of their sterol content using LC/GC
I. Bohačenko, Z. Kopicová
Czech J. Food Sci., 19 (2001): 97-103abstractdownload PDF
https://doi.org/10.17221/6585-CJFS
 
Extract from Silybum marianum as a nutraceutical: a double-blind placebo-controlled study in healthy young men
V. Šimánek, N. Škottová, J. Bartek, J. Psotová, P. Kosina, l. Balejová, J. Ulrichová
Czech J. Food Sci., 19 (2001): 106-110abstractdownload PDF
https://doi.org/10.17221/6586-CJFS
 
Temperature profiles in microwave heated solid foods of slab geometry: Influence of process parameters
J. Houšová, K. Hoke
Czech J. Food Sci., 19 (2001): 111-120abstractdownload PDF

No. 2

https://doi.org/10.17221/6573-CJFS
 
Strecker degradation products of aspartic and glutamic acids and their amides
J. Rössner, J. Velíšek, F. Pudil, J. Davídek
Czech J. Food Sci., 19 (2001): 41-45abstractdownload PDF
https://doi.org/10.17221/6574-CJFS
 
Control of mould growth by Lactobacillus rhamnosus VT1 and Lactobacillus reuteri CCM 3625 on milk agar plates.
M. Plocková, J. Stiles, J. Chumchalová, R. Halfarová
Czech J. Food Sci., 19 (2001): 46-50abstractdownload PDF
https://doi.org/10.17221/6575-CJFS
 
Application of FT-IR spectroscopy in detection of food hydrocolloids  in confectionery jellies and food supplements
J. Čopíková, M. Černá, M. Novotná, J. Kaasová, A. Synytsya
Czech J. Food Sci., 19 (2001): 51-56abstractdownload PDF
https://doi.org/10.17221/6576-CJFS
 
Oligosaccharide synthesis using a-glucosidases of different origin
Š. Malá, P. Karasová, M. Marková, B. Králová
Czech J. Food Sci., 19 (2001): 57-61abstractdownload PDF
https://doi.org/10.17221/6577-CJFS
 
Microwave treatment of rice
J. Kaasová, P. Kadlec, Z. Bubník, V. Pour
Czech J. Food Sci., 19 (2001): 62-66abstractdownload PDF
https://doi.org/10.17221/6578-CJFS
 
Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening
l. Němcová, J. Štětina, H. Valentová
Czech J. Food Sci., 19 (2001): 67-72abstractdownload PDF
https://doi.org/10.17221/6579-CJFS
 
Application of electrodialysis for lactic acid recovery
V. Hábová, K. Melzoch, M. Rychtera, L. Přibyl, V. Mejta
Czech J. Food Sci., 19 (2001): 73-80abstractdownload PDF

No. 1

https://doi.org/10.17221/6566-CJFS
 
Influence of cheese ripening on the viscoelastic behaviour of edam cheese
J. Buchar, I. Kubiš, S. Gajdůšek, I. Křivánek
Czech J. Food Sci., 19 (2001): 1-7abstractdownload PDF
https://doi.org/10.17221/6567-CJFS
 
Determination of aflatoxins in food products by the ELISA method
J. Leszczyńska, J. MasŁowska, A. Owczarek, U. Kucharska
Czech J. Food Sci., 19 (2001): 8-12abstractdownload PDF
https://doi.org/10.17221/6568-CJFS
 
Novel Strecker degradation products of tyrosine and dihydroxyphenylalanine
J. Adamiec, K. Cejpek, J. Rössner, J. Velíšek
Czech J. Food Sci., 19 (2001): 13-18abstractdownload PDF
https://doi.org/10.17221/6569-CJFS
 
Determination of oxidative stability in mixtures of edible oil with nonlipidic substances
L. Trojáková, Z. Réblová, Z. Pokorný
Czech J. Food Sci., 19 (2001): 19-23abstractdownload PDF
https://doi.org/10.17221/6570-CJFS
 
Changes during the extrusion of semolina in mixture with sugars
A. Farouk Mansour, F. Pudil, V. Janda, J. Pokorný
Czech J. Food Sci., 19 (2001): 24-30abstractdownload PDF
https://doi.org/10.17221/6571-CJFS
 
Determination of essential oils content and composition in caraway (Carum carvi L.)
J. Sedláková, B. Kocourková, V. Kubáň
Czech J. Food Sci., 19 (2001): 31-36abstractdownload PDF
https://doi.org/10.17221/6572-CJFS
 
Antibacterial activity of houttuynin sodium bisulphate (HSB)
L. Kokoška, V. Rada
Czech J. Food Sci., 19 (2001): 37-40abstractdownload PDF

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