Czech J. Food Sci., 39 (2021)

No. 1

https://doi.org/10.17221/6/2021-CJFS
Bibliographical Notice

Congratulations on the life anniversary of prof. Pavel Jelen, Ph.D., P.Eng., Professor Emeritus of University of Alberta, Edmonton and University of Chemistry and Technology, Prague

Milada Plocková
Czech J. Food Sci., 39 (2021): 1-2download PDF
https://doi.org/10.17221/203/2020-CJFS
Review

Rye – the nutritional and technological evaluation in Czech cereal technology – A review: Grain and flours

Marcela Slukováorcid , Lucie Jurkaninová, Ivan Švec, Pavel Skřivan
Czech J. Food Sci., 39 (2021): 3-8abstractdownload PDF
https://doi.org/10.17221/190/2020-CJFS
Original Paper

Effects of cultivation media and NaCl concentration on the growth kinetics and biogenic amine production of Lactobacillus reuteri

Patrik Body, Gabriel Greif, Gabriela Greifová, Margaréta Sliacká, Mária Greifová
Czech J. Food Sci., 39 (2021): 9-16abstractdownload PDF
https://doi.org/10.17221/146/2019-CJFS
Original Paper

Combined effect of high temperature and drought on yield and malting quality of barley

Ivan Bohačenko, Vratislav Psotaorcid , Jiří Hartmann, Markéta Musilová
Czech J. Food Sci., 39 (2021): 17-22abstractdownload PDF
https://doi.org/10.17221/135/2020-CJFS
Original Paper

Antioxidant potential of tea assessed by optical absorption spectroscopy in DNA-encased carbon nanotubes

Lijun Wangorcid , Shusuke Oura, Yongbo Wu
Czech J. Food Sci., 39 (2021): 23-28abstractdownload PDF
https://doi.org/10.17221/145/2020-CJFS
Original Paper

Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients

Ozen Parlak, Ayse Neslihan Dundarorcid
Czech J. Food Sci., 39 (2021): 29-34abstractdownload PDF
https://doi.org/10.17221/94/2020-CJFS
Original Paper

Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

Rima Kumalasari, Luki Vanadiani, Riyanti Ekafitri, Ina Siti Nurminabari, Dewi Desnilasari, Nur Kartika Indah Mayasti, Diki Nanang Surahman
Czech J. Food Sci., 39 (2021): 35-41abstractdownload PDF
https://doi.org/10.17221/201/2020-CJFS
Original Paper

Modelling the inactivation of Staphylococcus aureus at moderate heating temperatures

Veronika Lehotová, Karla Miháliková, Alžbeta Medveďová, Ľubomír Valík
Czech J. Food Sci., 39 (2021): 42-48abstractdownload PDF
https://doi.org/10.17221/239/2020-CJFS
Original Paper

Phloridzin as a marker for evaluation of fruit products authenticity

Magdaléna Hrubá, Josef Baxant, Helena Čížková, Veronika Smutná, František Kovařík, Rudolf Ševčík, Kristýna Hanušová, Aleš Rajchl
Czech J. Food Sci., 39 (2021): 49-57abstractdownload PDF
https://doi.org/10.17221/272/2020-CJFS
Short Communication

Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments

Nurhayati Nurhayati, Mulono Apriyantoorcid
Czech J. Food Sci., 39 (2021): 58-62abstractdownload PDF

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