Czech J. Food Sci., 36 (2018)

No. 3

Review

Antioxidant and antihypertensive protein hydrolysates in fish products – a review

Klaudia Korczek, Joanna Tkaczewska, Władysław Migdał
Czech J. Food Sci., 36 (2018): 195-207abstractdownload PDF
Food Microbiology and Safety

Effect of different conditions on Listeria monocytogenes biofilm formation and removal

Pasquale Russo, Agni Hadjilouka, Luciano Beneduce, Vittorio Capozzi, Spiros Paramithiotis, Eleftherios H. Drosinos, Giuseppe Spano
Czech J. Food Sci., 36 (2018): 208-214abstractdownload PDF
Food Microbiology and Safety

Investigation of hepatitis A and E viruses in mussels collected from the Bosphorus, in Istanbul, Turkey – short communication

Huseyin Yilmaz, Utku Cizmecigil, Eda Altan Tarakci, Ozge Aydin, Aysun Yilmaz, Mehmet Calicioglu, Gurhan Ciftcioglu, Ali Aydin, Kamil Bostan, Tansel Sireli, Mine Guzel, Asiye Karakullukcu, Bekir Kocazeybek, Wim Van Der Poel, Juergen Richt, Nuri Turan
Czech J. Food Sci., 36 (2018): 215-220abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

Jelena Babić Milijašević, Milan Milijašević, Danijela Vranić, Jasna Đinović Stojanović, Slobodan Lilić, Vladimir Korićana
Czech J. Food Sci., 36 (2018): 221-226abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Phytochemical changes in mango fruit in response to Alternaria alternata infection

Jiao Li, Liangang Mao, Yanning Zhang, Lan Zhang, Hongyun Jiang
Czech J. Food Sci., 36 (2018): 227-232abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Determination of flavonoids and total polyphenol contents in commercial apple juices

Leposava Pavun, Snežana Uskoković-Marković, Milena Jelikić-Stankov, Daniela Đikanović, Predrag Đurđević
Czech J. Food Sci., 36 (2018): 233-238abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice

Oludare Olumuyiwa Adekoyeni, Rahman Akinoso, Adekola Felix Adegoke, Stephen Akintunde Fagbemi
Czech J. Food Sci., 36 (2018): 239-245abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

Li Cuicui, Lu Qiyu, Liu Zipeng, Yan Huili
Czech J. Food Sci., 36 (2018): 246-254abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of alginate beads on olfactory sensory perception of paraffin coated cheese

Citlalli Celeste González Ariceaga, Muhammad Inam Afzal, Muhammad Umer, Syed Muhammad Usman Shah, Haroon Ahmed, Muriel Jacquot, Catherine Cailliez-Grimal
Czech J. Food Sci., 36 (2018): 255-260abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Juices enriched with phenolic extracts from grapes

Jana Kulichová, Mantana Buaong, Josef Balík, Pavel Híc, Jan Tříska, Naděžda Vrchotová
Czech J. Food Sci., 36 (2018): 261-267abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

Sediqeh Soleimanifard, Naser Hamdami
Czech J. Food Sci., 36 (2018): 268-275abstractdownload PDF

No. 2

Czech J. Food Sci., 36 (2018): ???-???
Food Chemistry and Safety

Chemical composition of propolis from the Baha region in Saudi Arabia

Abdulsallam Bakdash, Ohood Hasan Almohammadi, Nael Abu Taha, Ali Abu-Rumman, Sachil Kumar
Czech J. Food Sci., 36 (2018): 109-118abstractdownload PDF
Food Microbiology and Safety

The use of UniProtKB/BIOPEP for the analysis of oat globulin physicochemical parameters and bioactivity

Iwona Szerszunowicz, Dorota Nałęcz
Czech J. Food Sci., 36 (2018): 119-125abstractdownload PDF
Food Microbiology and Safety

Determining the optimal method for DNA isolation from fruit jams

Tereza Sovová, Barbora Křížová, Jaroslava Ovesná
Czech J. Food Sci., 36 (2018): 126-132abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Starch nanoparticles – two ways of their preparation

David Chena Aldao, Evžen Šárka, Pavel Ulbrich, Eva Menšíková
Czech J. Food Sci., 36 (2018): 133-138abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Reduced microbiological contamination following irrigation of germinated seed for foods

Honorata Danilčenko, Elvyra Jarienė, Dalė Televičiutė, Skaidrė Supronienė, Jurgita Kulaitienė, Živilė Tarasevičienė, Alvyra Šlepetienė, Judita Černiauskienė
Czech J. Food Sci., 36 (2018): 139-145abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Use of wheat straw and chicken feather hydrolysates as a complete medium for lactic acid production

Lucia Gharwalová, Leona Paulová, Petra Patáková, Barbora Branská, Karel Melzoch
Czech J. Food Sci., 36 (2018): 146-153abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties

Haluk Ergezer, Halil Ibrahim Kaya, Ömer Şimşek
Czech J. Food Sci., 36 (2018): 154-162abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Influence of post-harvest ripening on the levels of selected compounds in various cherry cultivars

Jan Goliáš, Naděžda Vrchotová, Jarmila Kožíšková, Petr Kotas, Jan Tříska
Czech J. Food Sci., 36 (2018): 163-168abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effects of osmotic dehydration vacuum-microwave drying on the properties of tilapia fillets

Bing Liu, Jun Cao, Ai-Guo Feng, Yan Liu, Qun Yu, Chuan Li, Zhen-Hua Duan
Czech J. Food Sci., 36 (2018): 169-174abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Changes in the levels of selected organic acids and sugars in apple juice after cold storage

Ján Mezey, Ivana Mezeyová
Czech J. Food Sci., 36 (2018): 175-180abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Biochemical changes of Iranian probiotic Lighvan cheese

Alireza Shahab Lavasani
Czech J. Food Sci., 36 (2018): 181-186abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Convective and microwave drying of onion slices regarding texture attributes

Özge Süfer, Hande Demir, Seda Sezer
Czech J. Food Sci., 36 (2018): 187-193abstractdownload PDF

No. 1

Food Chemistry and Safety

Bioavailability of corn gluten meal hydrolysates and their effects on the immune system

Yuan-Qing He, Chao-Yue Ma, Ye Pan, Li-Jing Yin, Jie Zhou, Yuqing Duan, Haihui Zhang, Haile Ma
Czech J. Food Sci., 36 (2018): 1-7abstractdownload PDF
Food Chemistry and Safety

Fractionation, antioxidant and inhibitory activity of Thai mango seed kernel extracts

Chaianun Namngam, Supakorn Boonyuen, Praphan Pinsidorom
Czech J. Food Sci., 36 (2018): 8-15abstractdownload PDF
Food Chemistry and Safety

Identification of biphenyls – contaminants responsible for off-flavour in soft drinks

Iveta Šístková, Vojtěch Kružík, Aleš Rajchl, Helena Čížková
Czech J. Food Sci., 36 (2018): 16-21abstractdownload PDF
Food Chemistry and Safety

Development of a triplex real-time PCR for simultaneous detection of allergenic ingredients in processed food

Wenju Zhang, Yulei Zhao, Qingjin Xu, Qin Chen
Czech J. Food Sci., 36 (2018): 22-27abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Influence of supercritical fluid extract of Cinnamomum zeylanicum bark on physical, bioactive and sensory properties of innovative cinnamaldehyde-enriched chocolates

Muhammad Ahmar Jahangir, Aamir Shehzad, Masood Sadiq Butt, Muhammad Shahid
Czech J. Food Sci., 36 (2018): 28-36abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Automatic correction of the adverse effects of light on fruit surfaces using the shape-from-shading method

Shu Zhang, Jun Lu, Lijuan Shi, Xianfeng Wang, Dejia Hou
Czech J. Food Sci., 36 (2018): 37-43abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of different durations of exposure to food-grade organic lactic acid on the growth of S. aureus and E. coli in meat from Persian sheep (Afshari breed) stored at refrigeration temperature

Mohammad Ali Mogharei, Hamed Ahari, Ali Akbar Safekordi, Shabnam Haghighat Khajavi
Czech J. Food Sci., 36 (2018): 44-50abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Influence of flaxseed components on fermented dairy product properties

Kristina Bialasová, Irena Němečková, Jan Kyselka, Jiří Štětina, Kateřina Solichová, Šárka Horáčková
Czech J. Food Sci., 36 (2018): 51-56abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of different stabilisation treatments on preparation and functional properties of rice bran proteins

Shi-Wen Lv, Lei-Yu He, Li-Hui Sun
Czech J. Food Sci., 36 (2018): 57-65abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Qualitative properties of pasta enriched with celery root and sugar beet by-products

Lucia Minarovičová, Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Dominika Dobrovická and Veronika Kuchtová
Czech J. Food Sci., 36 (2018): 66-72abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions

Somaris Quintana-Martinez, Aldair Morales-Cano, Luis García-Zapateiro
Czech J. Food Sci., 36 (2018): 73-80abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Optimisation of oil extraction from quinoa seeds with supercritical carbon dioxide with co-solvents

Grażyna Wejnerowska, Anna Ciaciuch
Czech J. Food Sci., 36 (2018): 81-87abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Study on the ageing method and antioxidant activity of black garlic residues

Feng Xiong, Chun-Hua Dai, Fu-Rong Hou, Pei-Pei Zhu, Rong-Hai He, Hai-Le Ma
Czech J. Food Sci., 36 (2018): 88-97abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM

Aysun Yucetepe, Oznur Saroglu, Ceren Daskaya-Dikmen, Fatih Bildik, Beraat Ozcelik
Czech J. Food Sci., 36 (2018): 98-108abstractdownload PDF

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