Czech J. Food Sci., 37 (2019)

No. 2

Food Analysis, Food Quality and Nutrition

Chemical composition, antimicrobial and insecticidal activities of the tunisian Citrus aurantium essential oils

Enis Ben Bnina, Hafedh Hajlaoui, Ikbal Chaieb, Moncef Ben Said, Hichem Ben Jannet
Czech J. Food Sci., 37 (2019): 81-92abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids

Banu Akgün, Seda Genc, Qiaofen Cheng, Özlem Isik
Czech J. Food Sci., 37 (2019): 93-98abstractdownload PDF
Food Analysis, Food Quality and Nutrition

RSM/ANN based optimized recovery of phenolics from mulberry leaves by enzyme-assisted extraction

Rahman Qadir, Farooq Anwar, Mazhar Amjad Gilani, Sadaf Zahoor, Muhammad Misbah ur Rehman, Muhammad Mustaqeem
Czech J. Food Sci., 37 (2019): 99-105abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Effect of muscle anatomical location on fatty acid composition of beaver (Castor fiber) females

Violeta Razmaite, Vidmantas Pileckas, Violeta Juškiene
Czech J. Food Sci., 37 (2019): 106-111abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Rapid determination of theaflavins by HPLC with a new monolithic column

Jianyong Zhang, Hongchun Cui, Heyuan Jiang, Lei Fang, Weiwei Wang, Wei Su, Chunhua Xiong
Czech J. Food Sci., 37 (2019): 112-119abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of flour and sugar particle size on the properties of cookie dough and cookie

Hüseyin Boz
Czech J. Food Sci., 37 (2019): 120-127abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Modelling and characteristics of thin layer convective air-drying of thyme (Thymus vulgaris) leaves

Osman Yağız Turan, Ebru Fıratlıgil
Czech J. Food Sci., 37 (2019): 128-134abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Computer vision and artificial neural network techniques for classification of damage in potatoes during the storage process

Krzysztof Przybył, Piotr Boniecki, Krzysztof Koszela, Łukasz Gierz, Mateusz Łukomski
Czech J. Food Sci., 37 (2019): 135-140abstractdownload PDF

No. 1

Food Chemistry and Safety

Morphology, physicochemical properties and antioxidant capacity of bee pollens

Roman Bleha, Tatiana Shevtsova, Andrej Sinica, Vojtech Kruzik, Jan Brindza
Czech J. Food Sci., 37 (2019): 1-8abstractdownload PDF
Food Chemistry and Safety

Bee breads from two regions of Eastern Ukraine: composition, physical properties and biological activities

Roman Bleha, Tetiana Shevtsova Shevtsova, Vojtěch Kružík, Tereza Škorpilová, Ivan Saloň, Vladimír Erban, Ján Brindza, Valerii Brovarskyi, Andrej Sinica
Czech J. Food Sci., 37 (2019): 9-20abstractdownload PDF
Food Chemistry and Safety

Potential of fourier transformed near-infrared (FT-NIR) spectroscopy for rapid analysis of elderberry (Sambucus nigra L.) fruits

Virág Csorba, Marietta Fodor, Szilvia Kovács, Magdolna Tóth
Czech J. Food Sci., 37 (2019): 21-28abstractdownload PDF
Food Microbiology and Safety

In vitro cytotoxic and genotoxic effects of donkey milk on lung cancer and normal cells lines

Cetin Akca, Ozgur Vatan, Dilek Yilmaz, Huzeyfe Huriyet, Nilüfer Cinkilic, Tolga Cavas
Czech J. Food Sci., 37 (2019): 29-35abstractdownload PDF
Food Microbiology and Safety

In vitro evalution of antibiotic resistance of Lactobacillus bulgaricus strains isolated from traditional dairy products

Huiling Guo, Bilige Menghe
Czech J. Food Sci., 37 (2019): 36-43abstractdownload PDF
Food Analysis, Food Quality and Nutrition

The methods analysis of hazards and product defects in food processing

Krzysztof Przystupa
Czech J. Food Sci., 37 (2019): 44-50abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Purification, characterization and in vitro bile salt-binding capacity of polysaccharides from Armillaria mellea mushroom

Chonghui Yue, Xiaodan Zang, Chao Chen, Liangwei Dong, Yanqiu Liu, Guoping Yu
Czech J. Food Sci., 37 (2019): 51-56abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham

Markéta Adamcová, Vincent van Andel, Jan Strohalm, Milan Houška, Rudolf Ševčík
Czech J. Food Sci., 37 (2019): 57-61abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

Laura Heredia-Rodríguez, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez, Aurora de Jesús Garza-Juárez, Vania Urias-Orona, Jesús Alberto Vázquez-Rodríguez, Blanca Edelia González-Martínez, Manuel López-Cabanillas Lomelí
Czech J. Food Sci., 37 (2019): 62-68abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Infrared drying of bee pollen: effects and impacts on food components

Ayla Isik, Murat Ozdemir, Ibrahim Doymaz
Czech J. Food Sci., 37 (2019): 69-74abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice

Pramuan Saithong, Wanida Tewaruth Chitisankul, Supachi Nitipan
Czech J. Food Sci., 37 (2019): 75-80abstractdownload PDF

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