Czech J. Food Sci., 29 (2011)

No. 6

Indec of Volume 29
Czech J. Food Sci., 29 (2011): I-XIXdownload PDF
Microbiological measurements for the development of a new preservation procedure for liquid egg
Németh C., Mráz B., Friedrich L., Suhajda A., Janzsó B., Balla C.:
Czech J. Food Sci., 29 (2011): 569-574abstractdownload PDF
 Antioxidant and antimicrobial activities of beet root pomace extracts
Čanadanović-Brunet J.M., Savatović S.S., Ćetković G.S., Vulić J.J., Djilas S.M., Markov S.L., Cvetković D.D.:
Czech J. Food Sci., 29 (2011): 575-585abstractdownload PDF
Process optimisation of vacuum drying of onion slices
Mitra J., Shrivastava S.L., Rao P.S.:
Czech J. Food Sci., 29 (2011): 586-594abstractdownload PDF
Vis/NIR hyperspectral imaging for detection of hidden bruises on kiwifruits
Lü Q., Tang M.-j., Cai J.-r., Zhao J.-w., Vittayapadung S.:
Czech J. Food Sci., 29 (2011): 595-602abstractdownload PDF
Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation
Baroň M.:
Czech J. Food Sci., 29 (2011): 603-609abstractdownload PDF
Microbial transformation of citral by Aspergillus niger-PTCC 5011 and study of the pathways involved
Esmaeili A., Rohany S., Safaiyan S., Amir Z.S.:
Czech J. Food Sci., 29 (2011): 610-615abstractdownload PDF
Preparation and characterisation of food grade chitosan from housefly larvae
Zhang A.-J., Qin Q.-L., Zhang H., Wang H.-T., Li X.,Miao L., Wu Y.-J.:
Czech J. Food Sci., 29 (2011): 616-623abstractdownload PDF
 Cadmium, lead, and mercury concentrations in tissues of roe deer (Capreolus capreolus L.) and wild boar (Sus scrofa L.) from Lowland Croatia
Srebočan E., Prevendar Crnić A., Ekert Kabalin A.M., Lazarus M., JurasovićJ., Tomljanović K., AndreićD.,. Strunjak Perović I., Čož-Rakovac R.:
Czech J. Food Sci., 29 (2011): 624-633abstractdownload PDF
 Simultaneous determination of chloride, bromide and iodide in foodstuffs by low pressure ion-exchange chromatography with visible light detection
Yu L.Y., Zhang X., Jin J., Che S., Yu L.
Czech J. Food Sci., 29 (2011): 634-640abstractdownload PDF
Fluoroquinolone residues in raw cow’s milk
Navrátilová P., Borkovcová I., Vyhnálková J., Vorlová L.:
Czech J. Food Sci., 29 (2011): 641-646abstractdownload PDF
 Survival of Mycobacterium avium subsp. hominissuis in homemade smoked pork sausages
Králík P., Přikrylová Vondrušková H., Slaná I., Morávková M., Pavlík I.:
Czech J. Food Sci., 29 (2011): 647-653abstractdownload PDF
Antibiotic resistance of Enterococcus species isolated from raw foods of animal origin in South West part of Slovakia
Kročko M., Čanigová M., Ducková V., Artimová A., Bezeková J., Poston J.:
Czech J. Food Sci., 29 (2011): 654-659abstractdownload PDF
Prof. Ing. Jan Pokorný, DrSc., Member of the Editorial Board of our journal, passed away
Davídek J., Velíšek J.:
Czech J. Food Sci., 29 (2011): 660-660download PDF

No. 5

Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products
Casado E.M., Córdoba J.J., Andrade M.J., Rodríguez M.:
Czech J. Food Sci., 29 (2011): 463-470abstractdownload PDF
Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products    
Pospiech M., Tremlová B., Renčová E., RandulováZ., Řezáčová Lukášková Z.,Pokorná J.:
Czech J. Food Sci., 29 (2011): 471-479abstractdownload PDF
Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat
Razmaitė V., Šveistienė R., Švirmickas G.J.:
Czech J. Food Sci., 29 (2011): 480-486abstractdownload PDF
A new look at the assessment of the silver carp (Hypophthalmichthys molitrix Val.) as a food fish ;
Buchtová H., Ježek F.:
Czech J. Food Sci., 29 (2011): 487-497abstractdownload PDF
Novel approaches to determination of PAHs and halogenated POPs in canned fish
Drábová L., Pulkrabová J., Kalachová K., Hradecký J., Suchanová M., Tomaniová M., Kocourek V., Hajšlová J.:
Czech J. Food Sci., 29 (2011): 498-507abstractdownload PDF
 Effect of power ultrasound on the immunoactivity and texture changes of shrimp (Penaeus vannamei)
Li X., Li Z., Lin H., Samee H.:
Czech J. Food Sci., 29 (2011): 508-514abstractdownload PDF
Specific rotation and carbohydrate profile of Croatian unifloral honeys
Primorac L., Flanjak I., KenjerićD., BubaloD., Topolnjak Z.:
Czech J. Food Sci., 29 (2011): 515-519abstractdownload PDF
Extruded corn flour changed the functionality behaviour of blends
Zeng J., Gao H., Li G., Liang X.:
Czech J. Food Sci., 29 (2011): 520-527abstractdownload PDF
Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer
Aghbashlo M., Kianmehr M.H., Arabhosseini A., Nazghelichi T.:
Czech J. Food Sci., 29 (2011): 528-538abstractdownload PDF
Influence of chemical composition and environmental conditions on the textural properties of dried fruit bars
Ozilgen S.:
Czech J. Food Sci., 29 (2011): 539-547abstractdownload PDF
 Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp
Totušek J., Tříska J., Lefnerová D., Strohalm J., Vrchotová N., Zendulka O., Průchová J., Chaloupková J., Novotná P., Houška M.:
Czech J. Food Sci., 29 (2011): 548-556abstractdownload PDF
Optimisation of solid-state fermentation of Aspergillus niger JL-15 for xylanase production and xylooligosaccharides preparation
Dai X.-J., Liu M.-Q., Jin H.-X., Jing M.-Y.:
Czech J. Food Sci., 29 (2011): 557-567abstractdownload PDF

No. 4

Methods of detecting plant raw materials in meat products – a review
Vaňha J., Kvasnička F.:
Czech J. Food Sci., 29 (2011): 299-307abstractdownload PDF
Nucleotides in broiler chicken diet: effect on breast muscles quality
Chiofalo B., Lo Presti V., Samoini G., D'Alessandro E., Chiofalo V., Liotta L.:
Czech J. Food Sci., 29 (2011): 308-317abstractdownload PDF
Determination of soya protein in model meat products using image analysis
Randulová Z., Tremlová B., Řezáčová-Lukášková Z., Pospiech M., Straka I.:
Czech J. Food Sci., 29 (2011): 318-321abstractdownload PDF
Factors influencing egg white foam quality
Bovšková H., Míková K.:
Czech J. Food Sci., 29 (2011): 322-327abstractdownload PDF
Impact of microwave heating on hydroxymethylfurfural content in Czech honeys
Bartáková K., Dračková M., Borkovcová I., Vorlová L.:
Czech J. Food Sci., 29 (2011): 328-336abstractdownload PDF
Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods
Bergerová E., Godálová Z., Siekel P.:
Czech J. Food Sci., 29 (2011): 337-345abstractdownload PDF
Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods
Hrušková M., Švec I., Sekerová H.:
Czech J. Food Sci., 29 (2011): 346-323abstractdownload PDF
Isolation and characterisation of starch from different barley and oat varieties
Šubarić D., Babić J., Lalić A., Ačkar Đ., Kopjar M.:
Czech J. Food Sci., 29 (2011): 354-360abstractdownload PDF
Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids
Pavloušek P., Kumšta M.:
Czech J. Food Sci., 29 (2011): 361-372abstractdownload PDF
Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes
Horníčková J., Kubec R., Velíšek J., CejpekK., Ovesná J., Stavělíková H.:
Czech J. Food Sci., 29 (2011): 373-381abstractdownload PDF
Application of luminescent ATP rapid checks at ready-to-eat foods producing plant
Caputo P., Ferri E.N., Girotti S., Gozzi S., Saracino P.:
Czech J. Food Sci., 29 (2011): 382-390abstractdownload PDF
Isolation of Cronobacter spp. isolates from infant formulas and their survival in the production process of infant formula
Fu S., Gao J., Liu Y., Chen H.:
Czech J. Food Sci., 29 (2011): 391-399abstractdownload PDF
Evaluation of Rhodotorula growth on solid substrate via a linear mixed effects model
Krulikovská T., Jarošová E., Patáková P.:
Czech J. Food Sci., 29 (2011): 400-410abstractdownload PDF
3-Chloropropane-1,2-diol fatty acid esters in potato products
Ilko V., Zelinková Z., Doležal M., Velíšek J.:
Czech J. Food Sci., 29 (2011): 411-419abstractdownload PDF
Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system
Papoušková L., Capouchová I., Kostelanská M., Škeříková A., Prokinová E., Hajšlová J.,
Czech J. Food Sci., 29 (2011): 420-429abstractdownload PDF
Concentrations of ergosterol and trichothecenes in the grains of three Triticum species
Wiwart M., Perkowski J., Budzyński W., Suchowilska E., Buśko M., Matysiak A.:
Czech J. Food Sci., 29 (2011): 430-440abstractdownload PDF
Airborne Listeria spp. in the red meat processing industry
Dobeic M., Kenda E., Mičunovič J., Zdovc I.:
Czech J. Food Sci., 29 (2011): 441-447abstractdownload PDF
Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy
Šmidrkal J., Ilko V., Filip V., Doležal M., Zelinková Z., Kyselka J., Hrádková I., Velíšek J.:
Czech J. Food Sci., 29 (2011): 448-456abstractdownload PDF
Cell surface characteristic of Asaia bogorensis – spoilage microorganism of bottled water
Sedláčková P., Čeřovský M., Horsáková I., Voldřich M.:
Czech J. Food Sci., 29 (2011): 457-461abstractdownload PDF

No. 3

Lupin composition and possible use in bakery – a review
Kohajdová Z., Karovičová J., Schmidt Š.:
Czech J. Food Sci., 29 (2011): 203-211abstractdownload PDF
Usefulness of selected methods of colour change measurement for pork quality assessment
Karamucki T., Gardzielewska J., Rybarczyk A., Jakubowska M., Natalczyk-Szymkowska W.:
Czech J. Food Sci., 29 (2011): 212-218abstractdownload PDF
Cholesterol removal by Lactobacillus plantarum isolated from homemade fermented cream in Inner Mongolia of China
Guo l.-d., Yang L.-J., Huo G.-Ch.:
Czech J. Food Sci., 29 (2011): 219-225abstractdownload PDF
Cryoprotective effect of polydextrose on chicken surimi
Kovačević D., Mastanjević K., Kordić J.:
Czech J. Food Sci., 29 (2011): 226-231abstractdownload PDF
Application of wheat B-starch in biodegradable plastic materials
Šárka E., Kruliš Z., Kotek J., Růžek L., Korbářová A., Bubník Z., Růžková M.:
Czech J. Food Sci., 29 (2011): 232-242abstractdownload PDF
Prediction of beer foam stability from malt components
Kordialik-Bogacka E., Antczak N.:
Czech J. Food Sci., 29 (2011): 243-249abstractdownload PDF
Effect of moisture content on thermodynamic characteristics of grape: mathematical and artificial neural network modelling
Chayjan R.A., Esna-Ashari M.:
Czech J. Food Sci., 29 (2011): 250-259abstractdownload PDF
Evaluation of mineral and heavy metal contents in Croatian blackberry wines
Amidžić Klarić D., Klarić I., Velić D., Vedrina Dragojević I.:
Czech J. Food Sci., 29 (2011): 260-267abstractdownload PDF
Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace
Zhang W., He J., Pan Q., Han F., Duan C.:
Czech J. Food Sci., 29 (2011): 268-276abstractdownload PDF
Antimicrobial effect of essential oil isolated from Eucalyptus globulus Labill. from Montenegro
Damjanović-Vratnica B., Đakov T., Šuković D., Damjanović J.:
Czech J. Food Sci., 29 (2011): 277-284abstractdownload PDF
 New menthone type of Mentha pulegium L. volatile oil from northwest Iran
Hassanpouraghdam M.B., Akhgari A.B., Aazami M.A., Emarat-Pardaz J.:
Czech J. Food Sci., 29 (2011): 285-290abstractdownload PDF
Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species
Var I., Erginkaya Z., Kabak B.:
Czech J. Food Sci., 29 (2011): 291-297abstractdownload PDF

No. 2

Pigments of higher fungi – a review
Velíšek J., Cejpek K.:
Czech J. Food Sci., 29 (2011): 87-102abstractdownload PDF
Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
Krupa-Kozak U., Wronkowska M., Soral-Śmietana M.:
Czech J. Food Sci., 29 (2011): 103-108abstractdownload PDF
The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
Tömösközi S., Gyenge L., Pelcéder A., Abonyi T., Lásztity R.:
Czech J. Food Sci., 29 (2011): 109-116abstractdownload PDF
Quality of winter wheat in relation to heat and drought shock after anthesis
Balla K., Rakszegi M., Li Z., Békés F., Bencze S., Veisz O.:
Czech J. Food Sci., 29 (2011): 117-128abstractdownload PDF
Physicochemical properties of soy protein isolates-acacia gum conjugates
Mu L., Zhao H., Zhao M., Cui Ch., Liu L.:
Czech J. Food Sci., 29 (2011): 129-136abstractdownload PDF
Effect of storage on texture and microbiological stability of o-w emulsions with inulin
Glibowski P., Kordowska-Wiater M., Glibowska A.:
Czech J. Food Sci., 29 (2011): 137-144abstractdownload PDF
Fatty acids, tocopherol, and sterol contents of some Nigella species seed oil
Matthaus B., Özcan M.M.:
Czech J. Food Sci., 29 (2011): 145-150abstractdownload PDF
HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews
Budryn G., Nebesny E., Kula J., Majda T., Krysiak W.:
Czech J. Food Sci., 29 (2011): 151-160abstractdownload PDF
 Evaluation of apricot fruit quality and correlations between physical and chemical attributes
Mratinić E., Popovski B., Milošević T., Popovska M.:
Czech J. Food Sci., 29 (2011): 161-170abstractdownload PDF
Composition analysis and structural identification of anthocyanins in fruit of waxberry
Qin C.G., Li Y., Niu W.N., Ding Y., Shang X.Y., Xu C.L.:
Czech J. Food Sci., 29 (2011): 171-180abstractdownload PDF
Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves
Buřičová L., Andjelkovic M., Čermáková A., Réblová Z., Jurček O., Kolehmainen E., Verhé R., Kvasnička F.:
Czech J. Food Sci., 29 (2011): 181-189abstractdownload PDF
Deallergisation trials of pure celery juice and apple-celery juice mixture by oxidation
Novotná P., Šetinová I., Heroldová M., Kmínková M., Průchová J,, Strohalm J., Fiedlerová V., Winterová R., Kučera P., Houška M..:
Czech J. Food Sci., 29 (2011): 190-200abstractdownload PDF
Prof. Ing. Jan Velíšek, DrSc., Chairman of our Journal celebrates his 65th birthday anniversary
Davídek J.:
Czech J. Food Sci., 29 (2011): 201-202download PDF

No. 1

β-glucans and their significance for the preparation of functional foods – a review
Havrlentová M., Petruláková Z., Burgárová A., Gago F., Hlinková A., Šturdík E.
Czech J. Food Sci., 29 (2011): 1-14abstractdownload PDF
Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat
Kovačević D., Mastanjević K.
Czech J. Food Sci., 29 (2011): 15-23abstractdownload PDF
Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
Boycheva S., Dimitrov T., Naydenova N., Mihaylova G.
Czech J. Food Sci., 29 (2011): 24-30abstractdownload PDF
Development of a scientific study for accessing the criteria under Commission Regulation (EC) 2073/2005 on traditional Slovak sheep cheese "bryndza"
Cabanová L., Škuntová O., Matisová D., Pipová M.
Czech J. Food Sci., 29 (2011): 31-34abstractdownload PDF
Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
Banu I., Stoenescu G., Ionescu V., Aprodu I.
Czech J. Food Sci., 29 (2011): 35-44abstractdownload PDF
Evidence for wheat, rye, and barley presence in gluten free foods by PCR method – comparison with ELISA method
Mašková E., Paulíčková I., Rysová J., Gabrovská D.
Czech J. Food Sci., 29 (2011): 45-50abstractdownload PDF
Optimising fermentation of soymilk with probiotic bacteria
Božanić R., Lovković S., Jeličić I.
Czech J. Food Sci., 29 (2011): 51-56abstractdownload PDF
ELISA for free S-equol in human urine
Sosvorová L., Lanková P., Bičíková M., Prokudina E.A., Al Malarik N., Lapčík O.
Czech J. Food Sci., 29 (2011): 57-64abstractdownload PDF
Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars
Rop O., Balík J., Řezníček V., Juríková T., Škardová P., Salaš P., Sochor J., Mlček J., Kramářová D.
Czech J. Food Sci., 29 (2011): 65-73abstractdownload PDF
Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia
Rabrenovic B., Dimic E., Maksimovic M., Sobajic S.,Gajic-Krstajic L.
Czech J. Food Sci., 29 (2011): 74-78abstractdownload PDF
Quality of shiitake stipe steamed bun
Tseng Yu-H., Yang J.-H., Lee Ch.-E., Mau J.-L.
Czech J. Food Sci., 29 (2011): 79-86abstractdownload PDF

Special Issue

Antimicrobial factors effects on biofilm formation in Staphylococcus aureus
Purkrtová S., Babulíková J., Karpíšková R., Demnerová K., Pazlarová J.:
Czech J. Food Sci., 29 (2011): S1-S10abstractdownload PDF
Occurrence and characteristics of methicillin resistant Staphylococcus aureus and methicillin resistant coagulase-negative staphylococci in raw milk manufacturing
Vyletělová M., Vlková H., Manga I.:
Czech J. Food Sci., 29 (2011): S11-S16abstractdownload PDF
Differentiation of toxigenic Staphylococcus aureus strains isolated from retail meat products
Šťástková Z., Karpíšková R.,Koukalová K., Bogdanovičová K.:
Czech J. Food Sci., 29 (2011): S17-S22abstractdownload PDF
Application of quantitative approach focused on the competition of lactic acid bacteria culture with coagulase-positive staphylococci under the conditions related to artisanal cheese fermentation
Valík Ľ., Medveďová A., Liptáková D.:
Czech J. Food Sci., 29 (2011): S23-S29abstractdownload PDF
Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract
Horáčková Š., Žaludová K., Plocková M.:
Czech J. Food Sci., 29 (2011): S30-S35abstractdownload PDF
Contribution to the immunomodulatory characteristics of probiotic bacteria
Šalaková A., Bártová J., Drbohlav J., Roubal P.:
Czech J. Food Sci., 29 (2011): S36-S41abstractdownload PDF
Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods
Němečková I., Dragounová H., Pechačová M., Rysová J., Roubal P.:
Czech J. Food Sci., 29 (2011): S42-S48abstractdownload PDF
In vitro fermentability of prebiotic oligosaccharides by lactobacilli
Kunová G., Rada V., Lisová I., Ročková Š., Vlková E.:
Czech J. Food Sci., 29 (2011): S49-S54abstractdownload PDF
Methods for detection of Bacillus sp., B. cereus, and B. licheniformis in raw milk
Němečková I., Solichová K., Roubal P., Uhrová B., Šviráková E.:
Czech J. Food Sci., 29 (2011): S55-S60abstractdownload PDF
Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum
Hudecová A., Valík Ľ., Liptáková Ľ., Pelikánová J., Čižniar M.:
Czech J. Food Sci., 29 (2011): S61-S68abstractdownload PDF
Effect of selected fungicides on the Fusarium growth and toxins production
Hrubošová-Hrmová D., Vytřasová J., Moťková P.:
Czech J. Food Sci., 29 (2011): S69-S75abstractdownload PDF
Comparison of methods for isolating fungal DNA
Moťková P., Vytřasová J.:
Czech J. Food Sci., 29 (2011): S76-S85abstractdownload PDF
Genetic determinants of mycotoxin synthesis in genus Fusarium
Havránková H., Pazlarová J.,Ovesná J.:
Czech J. Food Sci., 29 (2011): S86-S93abstractdownload PDF
Utilization of DNA microarrays for detection and identification of selected Fusarium species from the Czech Republic
Pavlátová L., Novotný D., Hodek J., Chrpová J., Ovesná J.:
Czech J. Food Sci., 29 (2011): S93-S101abstractdownload PDF
Serological and bacteriological evaluation of Salmonella status in swine herds
Šišák F., Havlíčková H., Matiašovic J., Karpíšková R.:
Czech J. Food Sci., 29 (2011): S102-S108abstractdownload PDF
Could the miraculous springs in the Pardubice region be used as drinking water sources?
Pejchalová M., Hanzalová P., Metelka R., Vytřasová J.:
Czech J. Food Sci., 29 (2011): S109-S114abstractdownload PDF

© 2018 Czech Academy of Agricultural Sciences