Czech J. Food Sci., 38 (2020)

No. 6

https://doi.org/10.17221/103/2020-CJFS
Review

Lactoperoxidase system in the dairy industry: Challenges and opportunities

Emmanuelle Silva, Juliana Oliveiraorcid , Yhelda Silva, Stela Urbano, Danielle Sales, Edgar Moraes, Adriano Rangel, Katya Anaya
Czech J. Food Sci., 38 (2020): 337-346abstractdownload PDF
https://doi.org/10.17221/223/2020-CJFS
Review

New food compositions to increase the content of phenolic compounds in extrudates

Evzen Šárkaorcid , Marcela Sluková, Petra Smrčková
Czech J. Food Sci., 38 (2020): 347-358abstractdownload PDF
https://doi.org/10.17221/97/2020-CJFS
Original Paper

Polyphenol composition of lettuce cultivars affected by mineral and bio-organic fertilisation

Dimitar Bojilovorcid , Soleya Dagnon, Kostadin Kostadinov, Stoyan Filipov
Czech J. Food Sci., 38 (2020): 359-366abstractdownload PDF
https://doi.org/10.17221/51/2020-CJFS
Original Paper

The influence of lupine flour on selected parameters of novel bakery products

Jana Štefánikováorcid , Veronika Valková, Veronika Nagyová, Matej Hynšt, Michal Miškeje, Petra Borotová, Vladimír Vietoris, Július Árvay, Tatiana Bojňanská
Czech J. Food Sci., 38 (2020): 367-374abstractdownload PDF
https://doi.org/10.17221/96/2020-CJFS
Original Paper

Cost analysis of drying process by studying its kinetic parameters: A new study in Mexican chillies

José Carrera-Escobedo, Oscar Cruz-Domínguez, César Guzmán-Valdivia, Víctor Carrera-Escobedo, Mario García-Ruiz, Héctor Durán-Muñozorcid
Czech J. Food Sci., 38 (2020): 375-387abstractdownload PDF
https://doi.org/10.17221/346/2019-CJFS
Original Paper

Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. Castillo

Eugenio Ivorraorcid , Juan Camilo Sarria-González, Joel Girón-Hernández
Czech J. Food Sci., 38 (2020): 388-396abstractdownload PDF
https://doi.org/10.17221/170/2020-CJFS
Original Paper

The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits

Amal Alshawiorcid
Czech J. Food Sci., 38 (2020): 397-403abstractdownload PDF
https://doi.org/10.17221/207/2020-CJFS
Original Paper

Relationship between the fat and oil composition and their initial oxidation rate during storage

Monika Sabolováorcid , Václav Zeman, Gabriela Lebedová, Marek Doležal, Josef Soukup, Zuzana Réblová
Czech J. Food Sci., 38 (2020): 404-409abstractdownload PDF
https://doi.org/10.17221/160/2020-CJFS
Original Paper

Antioxidant content and antioxidant activity in raisins from seedless hybrid vine varieties with coloured grape juice

Venelin Roychev, Milena Tzanova, Neli Keranova, Penka Peeva
Czech J. Food Sci., 38 (2020): 410-416abstractdownload PDF
https://doi.org/10.17221/122/2020-CJFS
Short Communication

Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages

Matúš Várady, Tatiana Hrušková, Peter Popelkaorcid
Czech J. Food Sci., 38 (2020): 417-421abstractdownload PDF

No. 5

https://doi.org/10.17221/131/2018-CJFS
Original Paper

Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour

Li Cuicui, Lu Qiyu
Czech J. Food Sci., 38 (2020): 265-272abstractdownload PDF
https://doi.org/10.17221/42/2020-CJFS
Original Paper

Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese 

Jana Štefánikováorcid , Patrícia Martišová, Július Árvay, Ervín Jankura, Miroslava Kačániová, Jana Gálová, Vladimír Vietoris
Czech J. Food Sci., 38 (2020): 273-279abstractdownload PDF
https://doi.org/10.17221/342/2019-CJFS
Original Paper

Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmon

Joana Šalomskienė, Dovile Jonkuvienė, Irena Mačionienė, Raimundas Narkevičius, Reda Riešutė
Czech J. Food Sci., 38 (2020): 280-286abstractdownload PDF
https://doi.org/10.17221/28/2020-CJFS
Original Paper

Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates

Leila Arfaoui
Czech J. Food Sci., 38 (2020): 287-292abstractdownload PDF
https://doi.org/10.17221/2/2020-CJFS
Original Paper

Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36

R. Haryo Bimo Setiarto, Harsi Dewantari Kusumaningrumorcid , Betty Sri Laksmi Jenie, Tatik Khusniati, Sulistiani Sulistiani
Czech J. Food Sci., 38 (2020): 293-300abstractdownload PDF
https://doi.org/10.17221/52/2020-CJFS
Original Paper

The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat

Anna Draszanowska, Mirosława Karpińska-Tymoszczykorcid , Magdalena Anna Olszewska
Czech J. Food Sci., 38 (2020): 301-307abstractdownload PDFsupplementary material
https://doi.org/10.17221/11/2020-CJFS
Original Paper

Prospective antimycotoxigenic action of wild Opuntia ficus-indica by-products

Ahmed Noah Badr, Karolina Gromadzkaorcid , Mohamed Gamal Shehata, Kinga Stuper-Szablewska, Kinga Drzewiecka, Adel Gabr Abdel-Razek
Czech J. Food Sci., 38 (2020): 308-314abstractdownload PDF
https://doi.org/10.17221/175/2020-CJFS
Original Paper

Screening of Lactobacillus plantarum with broad-spectrum antifungal activity and its application in preservation of golden-red apples

Kangning Li, Wenyi Zhang, Lai-Yu Kwok, Bilige Mengheorcid
Czech J. Food Sci., 38 (2020): 315-322abstractdownload PDF
https://doi.org/10.17221/193/2020-CJFS
Original Paper

Heat-resistance of suspect persistent strains of Escherichia coli from cheesemaking plants

Irena Němečkováorcid , Šárka Havlíková, Tereza Gelbíčová, Lucie Pospíšilová, Eliška Hromádková, Jana Lindauerová, Alžběta Baráková, Renáta Karpíšková
Czech J. Food Sci., 38 (2020): 323-329abstractdownload PDF
https://doi.org/10.17221/291/2019-CJFS
Original Paper

Control of selected fermentation indices by statistically designed experiments in industrial scale beer fermentation

Krzysztof Kucharczyk, Krzysztof Żyła, Tadeusz Tuszyński
Czech J. Food Sci., 38 (2020): 330-336abstractdownload PDF

No. 4

https://doi.org/10.17221/79/2020-CJFS
Original Paper

Effects of drying techniques on chemical composition and volatile constituents of bee pollen

Merve Keskinorcid , Aslı Özkök
Czech J. Food Sci., 38 (2020): 203-208abstractdownload PDF
https://doi.org/10.17221/125/2020-CJFS
Original Paper

Detecting soybean and milk in dairy and soy products with post-PCR high resolution melting assays

Tereza Sovováorcid , Barbora Křížová, Ladislav Kučera, Jaroslava Ovesná
Czech J. Food Sci., 38 (2020): 209-214abstractdownload PDF
https://doi.org/10.17221/129/2020-CJFS
Original Paper

Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese

Giuseppe Natrellaorcid , Giuseppe Gambacorta, Michele Faccia
Czech J. Food Sci., 38 (2020): 215-222abstractdownload PDF
https://doi.org/10.17221/139/2019-CJFS
Original Paper

Effect of wine maturing on the colour and chemical properties of Chardonnay wine

Martin Bartkovský, Boris Semjon, Slavomír Marcinčák, Peter Turek, Viera Baričičová
Czech J. Food Sci., 38 (2020): 223-228abstractdownload PDF
https://doi.org/10.17221/350/2018-CJFS
Original Paper

Stickiness and agglomeration of blackberry and raspberry spray dried juices using agave fructans and maltodextrin as carrier agents

Vania S. Farías-Cervantes, Yolanda Salinas-Moreno, Alejandra Chávez-Rodríguez, Guadalupe Luna-Solano, Hiram Medrano-Roldan, Isaac Andrade-González
Czech J. Food Sci., 38 (2020): 229-236abstractdownload PDF
https://doi.org/10.17221/221/2019-CJFS
Original Paper

Reduction in sodium chloride content in saltine crackers through an edible coating

Crislayne Vasquesorcid , Maiara P Mendes, Denise M B Silva, Antonio Roberto Giriboni Monteiroorcid
Czech J. Food Sci., 38 (2020): 237-241abstractdownload PDF
https://doi.org/10.17221/248/2018-CJFS
Original Paper

Antioxidant ability of polyphenols from black rice, buckwheat and oats: In vitro and in vivo

Fengying Xie, Yuchen Lei, Xue Han, Yuying Zhao, Shuang Zhang
Czech J. Food Sci., 38 (2020): 242-247abstractdownload PDF
https://doi.org/10.17221/144/2019-CJFS
Original Paper

Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks

Mateja Lušnic Polak, Lea Demšar, Iva Zahija, Tomaž Polak
Czech J. Food Sci., 38 (2020): 248-254abstractdownload PDF
https://doi.org/10.17221/61/2020-CJFS
Short Communication

Monitoring of gluten in Czech commercial beers

Marek Pernicaorcid , Rastislav Boško, Zdeněk Svoboda, Karolína Benešová, Sylvie Běláková
Czech J. Food Sci., 38 (2020): 255-258abstractdownload PDF
https://doi.org/10.17221/13/2020-CJFS
Short Communication

Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueur

Oskar Szczepaniakorcid , Joanna Kobus-Cisowskaorcid , Dominik Kmiecikorcid
Czech J. Food Sci., 38 (2020): 259-263abstractdownload PDF

No. 3

https://doi.org/10.17221/308/2019-CJFS
Original Paper

Grapevine extracts and their effect on selected gut-associated microbiota: In vitro study

Michaela Rollová, Lucia Gharwalova, Aleš Krmela, Věra Schulzová, Jana Hajšlová, Petr Jaroš, Irena Kolouchová, Olga Maťátková
Czech J. Food Sci., 38 (2020): 137-143abstractdownload PDFsupplementary material
https://doi.org/10.17221/193/2018-CJFS
Original Paper

The effect of yeast generations on fermentation, maturation and volatile compounds of beer

Krzysztof Kucharczyk, Tadeusz Tuszyński, Krzysztof Żyła, Czesław Puchalski
Czech J. Food Sci., 38 (2020): 144-150abstractdownload PDF
https://doi.org/10.17221/153/2019-CJFS
Original Paper

Discrimination of Thymus, Origanum, Satureja and Thymbra species from the family Labiatae by untargeted metabolomic analysis

Nurcan Ayşar Güzelsoy, Filiz Çavuş, Oya Kaçar
Czech J. Food Sci., 38 (2020): 151-157abstractdownload PDF
https://doi.org/10.17221/312/2019-CJFS
Original Paper

Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch

Tomasz Sawicki, Natalia Bączek, Małgorzata Starowiczorcid
Czech J. Food Sci., 38 (2020): 158-163abstractdownload PDF
https://doi.org/10.17221/310/2019-CJFS
Original Paper

Effects of monoacylglycerols and chitosan on the biogenic amine formation in the flesh of rainbow trout (Oncorhynchus mykiss)

Kateřina Matějková, Martin Křížekorcid , Eva Dadáková, František Vácha, Tamara Pelikánová
Czech J. Food Sci., 38 (2020): 164-170abstractdownload PDF
https://doi.org/10.17221/269/2019-CJFS
Original Paper

Palm date (Phoenix dactylifera) seeds: A rich source of antioxidant and antibacterial activities

Abuelgassim Omer Abuelgassim, Mohamed Abdellatif Eltayeb, Farid Shokry Ataya
Czech J. Food Sci., 38 (2020): 171-178abstractdownload PDF
https://doi.org/10.17221/331/2019-CJFS
Original Paper

Comparative analysis of riboflavin and thiamine in raw and commercial honey

Slavica Sunarićorcid , Jelena Živković, Ana Spasić, Jelena Lalić, Jelena Matejić
Czech J. Food Sci., 38 (2020): 179-184abstractdownload PDF
https://doi.org/10.17221/95/2020-CJFS
Original Paper

Production of butyric acid at constant pH by a solventogenic strain of Clostridium beijerinckii

Marek Drahokoupil, Petra Patákováorcid
Czech J. Food Sci., 38 (2020): 185-191abstractdownload PDF
https://doi.org/10.17221/236/2019-CJFS
Original Paper

Acceptance of bars with edible insects by a selected group of students from Tri-City, Poland

Joanna Bartkowiczorcid , Ewa Babicz-Zielińska
Czech J. Food Sci., 38 (2020): 192-197abstractdownload PDF
https://doi.org/10.17221/23/2020-CJFS
Short Communication

Genetic features of Czech blue poppy (Papaver somniferum L.) revealed by DNA polymorphism

Pavel Svoboda, Jakub Vašek, Pavel Vejl, Jaroslava Ovesná
Czech J. Food Sci., 38 (2020): 198-202abstractdownload PDF

No. 2

https://doi.org/10.17221/168/2019-CJFS
Original Paper

A targeted analysis of flavonoids in asparagus using the UPLC-MS technique

Ming Zhang, Guihong Zhao, Guisheng Zhang, Xinyang Wei, Mingxia Shen, Liping Liu, Xiangying Ding, Yong Liu
Czech J. Food Sci., 38 (2020): 77-83abstractdownload PDFsupplementary material
https://doi.org/10.17221/103/2018-CJFS
Original Paper

Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue

Zhengyi Hu, Yao Tong, Anne Manyande, Hongying Du
Czech J. Food Sci., 38 (2020): 84-93abstractdownload PDF
https://doi.org/10.17221/338/2018-CJFS
Original Paper

Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignon
rosé wines

Tereza Drtilová, Katarína Ďurčanská, Andrea Machyňáková, Ivan Špánik, Tatiana Klempová, Katarína Furdíková
Czech J. Food Sci., 38 (2020): 94-102abstractdownload PDF
https://doi.org/10.17221/255/2019-CJFS
Original Paper

The effect of CO2 concentration on sweet cherry preservation in modified atmosphere packaging

Shaohua Xing, Xiaoshuan Zhang, Hansheng Gong
Czech J. Food Sci., 38 (2020): 103-108abstractdownload PDF
https://doi.org/10.17221/341/2019-CJFS
Original Paper

Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market

Beata Paszczykorcid , Joanna Łuczyńska
Czech J. Food Sci., 38 (2020): 109-114abstractdownload PDF
https://doi.org/10.17221/230/2019-CJFS
Original Paper

Optimization of ultrasound assisted extraction method for polyphenols from Desmodium triquetrum (L.) DC. with response surface methodology (RSM) and in vitro determination of its antioxidant properties

Geyin Zhang, Yunru Chen, Kinza Tariq, Zhaoxia An, Shuaiyang Wang, Fareed Qumar Memon, Weiyu Zhang, Hongbin Si
Czech J. Food Sci., 38 (2020): 115-122abstractdownload PDF
https://doi.org/10.17221/188/2019-CJFS
Original Paper

Influence of high CO2 modified atmosphere packaging on some quality characteristics of fresh farmed pufferfish (Takifugu obscurus) during refrigerated storage

Peiyun Li, Mingtang Tan, Jingbang Wang, Weiqing Lan, Jun Mei, Jing Xie
Czech J. Food Sci., 38 (2020): 123-130abstractdownload PDF
https://doi.org/10.17221/57/2019-CJFS
Short Communication

The application of NIR spectroscopy in moisture determining of vegetable seeds

Joanna Szulc, Grażyna Gozdecka, Wojciech Poćwiardowski
Czech J. Food Sci., 38 (2020): 131-136abstractdownload PDF

No. 1

https://doi.org/10.17221/438/2017-CJFS
Original Paper

A study on wine sensory evaluation by the statistical analysis method

Hou Gang-Ling, Ge Bin, Sun Liang-Liang, Xing Kai-Xin
Czech J. Food Sci., 38 (2020): 1-10abstractdownload PDFsupplementary material
https://doi.org/10.17221/360/2018-CJFS
Original Paper

Chemical, microbial and antioxidant activity of Cola lepidota K. Schum fruits

Solomon Oranusi, Adeola Onibokun, Oluwatoyosi Afolabi, Chineme Okpalajiaku, Anita Seweje, Bunmi Olopade, Yemisi Obafemi
Czech J. Food Sci., 38 (2020): 11-19abstractdownload PDF
https://doi.org/10.17221/189/2019-CJFS
Original Paper

Effect of ultrasound treatment on the quality and contents of polyphenols, lycopene and rutin in tomato fruits

Erik Gustavo Tovar-Pérez, Selene Aguilera-Aguirre, Ulises López-García, Maribel Valdez-Morales, Alma Karina Ibarra-Zurita, Rosa I. Ortiz-Basurto, Alejandra Chacón-López
Czech J. Food Sci., 38 (2020): 20-27abstractdownload PDF
https://doi.org/10.17221/232/2019-CJFS
Original Paper

Selected physical parameters and chemical compounds of different types of tomatoes

Justyna Ewa Bojarskaorcid , Beata Piłat, Katarzyna Małgorzata Majewska, Daria Anna Sobiechowska, Agnieszka Narwojsz
Czech J. Food Sci., 38 (2020): 28-35abstractdownload PDF
https://doi.org/10.17221/192/2019-CJFS
Original Paper

Monitoring of imidazole dipeptides in meat products by capillary zone electrophoresis

Emőke Szerdahelyi, Barbara Csehi, Krisztina Takács, Eszter Korompai, András Nagy, Éva Gelencsér, László Ferenc Friedrich
Czech J. Food Sci., 38 (2020): 36-42abstractdownload PDF
https://doi.org/10.17221/78/2019-CJFS
Original Paper

Folate determination in livers of different animal species

Marta Czarnowska-Kujawska, Elżbieta Gujska, Joanna Michalak
Czech J. Food Sci., 38 (2020): 43-48abstractdownload PDF
https://doi.org/10.17221/12/2019-CJFS
Original Paper

Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions

Ivan Švec, Rasa Kapačinskaité, Marie Hrušková
Czech J. Food Sci., 38 (2020): 49-56abstractdownload PDF
https://doi.org/10.17221/292/2019-CJFS
Original Paper

Influence of co-encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viability

Monika Kumherová, Kristina Veselá, Kateřina Jokešová, Iveta Klojdová, Šárka Horáčkováorcid
Czech J. Food Sci., 38 (2020): 57-62abstractdownload PDF
https://doi.org/10.17221/262/2018-CJFS
Short Communication

Detection of antibacterial residues in milk by HPLC-DAD and microbial inhibitor tests

Sofia Christoforidou, Eftychia Karageorgou, Maria Ioannidou, Evdoxios Psomas, Martha Maggira, Georgios Samouris
Czech J. Food Sci., 38 (2020): 63-71abstractdownload PDF
https://doi.org/10.17221/49/2019-CJFS
Short Communication

Attitude of assessors in the Czech Republic to the consumption of house cricket Acheta domestica L. – A preliminary study

Lenka Kouřimská, Veronika Kotrbová, Martin Kulma, Anna Adámková, Jiří Mlček, Monika Sabolová, Dana Homolková
Czech J. Food Sci., 38 (2020): 72-76abstractdownload PDF

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