Czech J. Food Sci., 19 (2001)
Verification of suitability of selected detection systems for estimating antibiotic residues in goat’s milk
Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough
Effect of yeast extract supplementation on β-galactosidase activity of Lactobacillus delbrueckii subsp. bulgaricus 11842 grown in whey.
Lactococcus lactis subsp. lactis LTM 32, a new bacteriocin-producing strain isolated from Vietnamese fermented milk
Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures
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).
Antioxidant activity of 2,6-dimethyl-3,5-dialkoxycarbonyl-1,4-dihydropyridines in metal-ion catalyzed lipid peroxidation
The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening
Extract from Silybum marianum as a nutraceutical: a double-blind placebo-controlled study in healthy young men
Temperature profiles in microwave heated solid foods of slab geometry: Influence of process parameters
Control of mould growth by Lactobacillus rhamnosus VT1 and Lactobacillus reuteri CCM 3625 on milk agar plates.
Application of FT-IR spectroscopy in detection of food hydrocolloids in confectionery jellies and food supplements