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Content
2017, Volume 35, Issue 3
- 208-213 Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings
by Krzysztof Dasiewicz & Marta Chmiel & Mirosław Słowiński - 214-222 Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour
by Lian-Xin Peng & Liang Zou & Mao-Ling Tan & Yuan-Yuan Deng & Juan Yan & Zhu-Yun Yan & Gang Zhao - 223-228 Validation of a UHPLC-ESI-MS/MS method for anthocyanidin quantification in potato tubers
by Miloslav Šulc & Marie Eliášová & Zora Kotíková & Jaromír Lachman - 229-235 Lipolysis and oxidation of lipids during egg storage at different temperatures
by Qingling Wang & Guofeng Jin & Ning Wang & Xin Guo & Yongguo Jin & Meihu Ma - 236-245 Improved chromatic and sensory characteristics of Plavac Mali wines - efficiency of maceration enzymes
by Ivana Alpeza & Karin Kovačević Ganić & Andreja Vanzo & Stanka Herjavec - 246-250 Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment
by Andrea Nieto & Maria Jose Grande Burgos & Antonio Gálvez & Rubén Pérez Pulido - 251-258 Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetables
by Andrzej Ochrem & Piotr Zapletal & Justyna Żychlińska-Buczek & Dorota Maj & Barbara Czerniejewska-Surma & Joanna Pokorska & Dominika Kułaj - 259-266 Separation of immunoglobulins from colostrum using methods based on salting-out techniques
by Volodymyr Skalka & Nikolay Shakhno & Jiří Ečer & Ladislav Čurda - 267-273 Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methods
by Ewelina Strąk & Maria Balcerek & Urszula Dziekońska-Kubczak
2017, Volume 35, Issue 2
- 95-105 White lupin (Lupinus albus L.) - nutritional and health values in human nutrition - a review
by Janusz Prusinski - 106-112 Prevalence and characteristics of Salmonella in retail poultry and pork meat in the Czech Republic during 2013-2014
by Petra Myšková & Renáta Karpíšková - 113-121 Purification and characterisation of a fungicidal peptide from Bacillus amyloliquefaciens NCPSJ7
by Junhua Wang & Shuangzhi Zhao & Jiying Qiu & Qingxin Zhou & Xiaoyong Liu & Xue Xin & Danyang Guo & Tatyana G. Yudina & Yifen Wang$ & Hua Sun & Xiangyan Chen & Leilei Chen - 122-130 Application of InDel markers based on the chloroplast genome sequences for authentication and traceability of tartary and common buckwheat
by Kwang-Soo Cho & Su-Young Hong & Bong-Kyoung Yun & Hong-Sik Won & Young-Ho Yoon & Ki-Beom Kwon & Manjulatha Mekapogu - 131-142 Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine
by Katarína Furdíková & Katarína Makyšová & Ivan Špánik - 143-148 Influence of germination temperatures on the chemical composition of wheat (Triticum aestivum L.) seeds
by František Hnilička & Alena Hejtmánková & Matyáš Orsák & Helena Hniličková - 149-159 Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products
by Pil-Nam Seong & Hyun-Woo Seo & Soo-Hyun Cho & Yoon-Seok Kim & Sun-Moon Kang & Jin-Hyoung Kim & Geun-Ho Kang & Beom-Young Park & Sung-Sil Moon & Van-Ba Hoa - 160-164 Detection of PCR inhibition in food and feed with a synthetic plasmid
by Tereza Sovová & Barbora Křížová & Lenka Drábková & Jaroslava Ovesná - 165-170 The demand for beer in Czech Republic: inderstanding longrun on- and off-trade price elasticities
by Stanislava Grosová & Michal Masár & Olga Kutnohorská & Vladimír Kubeš - 171-179 Sparkling wine production by immobilised yeast fermentation
by Borislav Miličević & Jurislav Babić & Đurđica Ačkar & Radoslav Miličević & Antun Jozinović & Huska Jukić & Vlado Babić & Drago Šubarić - 180-187 Optimisation of high hydrostatic pressure assisted extraction of anthocyanins from rabbiteye blueberry pomace
by Haining Zhang & Yongkun Ma
2017, Volume 35, Issue 1
- 1-1 List of Review 2016
by editors - 1-6 Innovations in the food packaging market - intelligent packaging - a review
by Anetta Barska & Joanna Wyrwa - 7-17 Finger millet bioactive compounds, bioaccessibility, and potential health effects - a review
by Henry Okwudili Udeh & Kwaku Gyebi Duodu & Afam Israel Obiefuna Jideani - 18-23 Flaxseed varieties: composition and influence on the growth of probiotic microorganisms in milk
by Jana Smolová & Irena Němečková & Marcela Klimešová & Zdeněk Švandrlík & Marie Bjelková & Vladimír Filip & Jan Kyselka - 24-31 Optimisation of an extraction technique of fish allergens suitable for detection and diagnosis
by Jiaju Ma & Tushar Ramesh Pavase & Zhen-Xing Li & Hong Lin - 32-39 Antioxidant properties and production of monacolin k, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus
by Prodpran Pengnoi & Rapeepun Mahawan & Chartchai Khanongnuch & Saisamorn Lumyong - 40-47 Discrimination of producing areas of Astragalus membranaceus using electronic nose and UHPLC-PDA combined with chemometrics
by Wenlong Wei & Jinhua Li & Linfang Huang - 48-56 Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre
by Lucia Padalino & Amalia Conte & Lucia Lecce & Desislava Likyova & Vincenzo Sicari & Teresa Maria Pellicanò & Marco Poiana & Matteo Alessandro Del Nobile - 57-66 Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate
by Mingzhe Pan & Xianjun Meng & Lianzhou Jiang & Dianyu Yu & Tianyi Liu - 67-72 Two resistant starches applied in bread
by Evžen Šárka & Miroslava Kubová & Iva Wiege & Pavel Horák & Petra Smrčková & Václav Dvořáček & David Chena - 73-78 Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts
by Gordana Šimić & Daniela Horvat & Krešimir Dvojković & Ivan Abičić & Marija Viljevac Vuletić & Marijana Tucak & Alojzije Lalić - 79-88 Chia and teff as improvers of wheat-barley dough and cookies
by Ivan Švec & Marie Hrušková & Barbora Babiaková - 89-94 Ultrasonic microwave-assisted extraction of polyphenols, flavonoids, triterpenoids, and vitamin C from Clinacanthus nutans
by Qun Yu & Chuan Li & Zhenhua Duan & Bing Liu & Weiwen Duan & Feifei Shang
2016, Volume 34, Issue 6
- 1-1 Index Of Volume 34 (2016), Authors Index
by editors - 469-487 Prevalence and control of Listeria monocytogenes in the food industry - a review
by Imran Khan & Jangrez Khan & Sumaira Miskeen & Charles Nkufi Tango & Youn-Seo Park & Deog-Hwan Oh - 488-494 Application of nisin - the well-known lactic acid bacteria bacteriocin - against spoilage bacteria in tangerine wine
by Jinjin Pei & Lei Jiang & Huiping Dai & Pei Chen - 495-502 Identification of Smallanthus sonchifolius in herbal tea mixtures by PCR and DART/TOF-MS methods
by Jana ŽIAROVSKÁ & Aleš RAJCHL & Eloy FERNÁNDEZ & Jana PRCHALOVÁ & Luigi MILELLA - 503-510 Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system
by Ai-Nong YU & Le-Pan TANG - 511-521 Preparation of conjugated linoleic acid enriched derivatives by conventional and biphasic isomerisation
by Jan Kyselka & Lukáš Thomes & Simona Remišová & Miroslav Dragoun & Markéta Berčíková & Vladimír Filip - 522-529 Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability
by Jelena Filipović & Milan Ivkov & Milenko Košutić & Vladimir Filipović - 529-533 Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis
by Laetitia GEMELAS & Pascal DEGRAEVE & Arnaud HALLIER & Yann DEMARIGNY - 534-540 Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake
by Samira BEIKZADEH & Seyed Hadi PEIGHAMBARDOUST & Mehdi BEIKZADEH & Mohammad ASGHARI JAVAR-ABADI & Aziz HOMAYOUNI-RAD - 541-546 Immobilisation of endoinulinase on polyhydroxybutyrate microfibers
by Milos Beran & Jitka Pinkrová & Marian Urban & Josef Drahorád - 547-553 Combined beef thawing using response surface methodology
by Jiahui JIN & Xiaodan WANG & Yunxiu HAN & Yaoxuan CAI & Yingming CAI & Hongmei WANG & Lingtao ZHU & Liping XU & Lei ZHAO & Zhiyuan LI - 554-563 Spent brewer's yeast extracts as a new component of functional food
by Bartłomiej Podpora & Franciszek Świderski & Anna Sadowska & Rita Rakowska & Grażyna Wasiak-Zys - 564-569 Effects of transglutaminase-induced modification in the presence of oligochitosan of 1 kDa on the structure and gelling properties of caseinat
by Chun-Li SONG & Xin-Huai ZHAO
2016, Volume 34, Issue 5
- 377-390 Medicinal plants of the family Lamiaceae as functional foods - a review
by Klaudija Carović-Stanko & Marko Petek & Martina Grdiša & Jasna Pintar & Dalibor Bedeković & Mirjana Herak Ćustić & Zlatko Satovic - 391-396 Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter Cultures
by Beata Paszczyk & Waldemar Brandt & Joanna Łuczyńska - 397-405 Effect of microwave technology on some quality parameters and sensory attributes of black tea
by Ayşe Karadag & Nazmiye Avci & Kadriye Nur Kasapoglu & Beraat Özçelik - 406-413 Extraction, fractionation, and chemical characterisation of fucoidans from the brown seaweed Sargassum pallidum
by Xin Liu & Bin Liu & Xiao-Lei Wei & Zhen-Liang Sun & Chang-Yun Wang - 414-421 Effect of novel synthesised policosanyl phenolates on lipid oxidation
by Zhiqiang WANG & Seung Hwan HWANG & Soon Sung LIM - 422-428 Heavy metals in the common carp (Cyprinus carpio L.) from three reservoirs in the Czech Republic
by Petra Vičarová & Hana Dočekalová & Andrea Ridošková & Pavlina Pelcová - 429-438 Enzyme-linked immunosorbent assay for simultaneous detection of two fungicides kresoxim-methyl and trifloxystrobin in oranges
by Wei Yang & Jie Zhu & Ming-Qi Liu & Xian-Jun Dai - 439-444 Wines with increased lignan content by the addition of lignan extracts
by Josef Balík & Pavel Híc & Jana Kulichová & Pavla Novotná & Jan Tříska & Naděžda Vrchotová & Jan Strohalm & Milan Houška - 445-455 Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese
by Roberto J. Ceruti & María B. Pirola & Elisabet Ramos & Laura Robert & Amelia C. Rubiolo & Guillermo A. Sihufe - 456-462 Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese
by Alessandra Del Caro & Costantino Fadda & Anna Maria Sanguinetti & Maria Giovanna Carboni & Giuliano Pinna & Tormod Naes & Elena Menichelli & Antonio Piga - 463-468 Analysis of cube sugar drying in a convective dryer
by Jan Skočilas & Stanislav Solnař & Magzhan Aidossuly
2016, Volume 34, Issue 4
- 281-299 Stevioside and rebaudioside A - predominant ent-kaurene diterpene glycosides of therapeutic potential: a review
by Ena GUPTA & Shalini PURWAR & Shanthy SUNDARAM & Prashasti TRIPATHI & Gyanendra RAI - 300-305 Effects of a bilberry preparation on selected cell lines of the digestive system
by Kamila Borowiec & Dominik Szwajgier & Anna Olejnik & Katarzyna Kowalska & Zdzisław Targoński - 306-312 Proteolysis in raw milk in relation to microbiological indicators
by Jana Chramostová & Oto Hanuš & Marcela Klimešová & Irena Němečková & Petr Roubal & Jaroslav Kopecký & Radoslava Jedelská & Ludmila Nejeschlebová - 313-317 Use of eggshells as a raw material for production of calcium preparations
by Barbara Dolińska & Marta Jelińska & Beata Szulc-Musioł & Florian Ryszka - 318-324 Musts with an increased content of lignans from added spruce knot chips
by Pavla Novotná & Jan Tříska & Pavel Híc & Josef Balík & Naděžda Vrchotová & Jan Strohalm & Milan Houška - 325-331 Phosvitin phosphopeptide preparation using immobilised trypsin and enhancing calcium absorption in growing rats
by Qiang Zhong & Xing-Ling Li & Wei-Dong Hu & Bo Zeng & Ren-Ming Liang & Hui Liu & Zai-Xin Li & Zhi Zhang - 332-340 Native and non native sheep breed differences in canestrato pugliese cheese quality: a resource for a sustainable pastoral system
by Salvatore Claps & Giovanni Annicchiarico & Maria Antonietta Di Napoli & Francesco Paladino & Daniela Giorgio & Lucia Sepe & Roberta Rossi & Adriana Di Trana - 341-349 Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology
by Qingfeng He & Yanjie Li & Pingping Zhang & Ailin Zhang & Haiqin Wu - 350-355 Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)
by Ramona Massoud & Kianoush Khosravi-Darani & Fereshteh Nakhsaz & László Varga - 356-361 Change of selected antioxidant parameters of red wines during maturation
by Ján Mezey & Peter Czako & Ivana Mezeyová & Daniel Bajčan & Radoslav Kobolka - 362-369 Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains
by Beata Piłat & Dorota Ogrodowska & Ryszard Zadernowski - 370-376 Quality of eggs in different production systems
by Guler Yenice & Ozgur Kaynar & Mustafa Ileriturk & Feryaz Hira & Armagan Hayirli
2016, Volume 34, Issue 3
- 189-196 Microbiological quality of raw milk in the Czech Republic
by Kateřina Bogdanovičová & Marcela Vyletělová-Klimešová & Vladimír Babák & Libor Kalhotka & Ivana Koláčková & Renáta Karpíšková - 197-203 Antibacterial characteristics of orange pigment extracted from Monascus pigments against Escherichia coli
by Guo-Ping Zhao & Ying-Qiu Li & Jie Yang & Kai-Yu Cui - 204-210 Biofilm formation by Pseudomonas aeruginosa and disinfectant susceptibility of planktonic and biofilm cells
by Magdalena A. Olszewska & Aleksandra M. Kocot & Aleksandra Stanowicka & Łucja Łaniewska-Trokenheim - 211-216 Content of polymerised triacylglycerols in fat of fried foods
by Liliya Mekhanoshina & Zuzana Réblová - 217-223 Phenolic content of honey reduces in vitro starch digestibility
by Javier Parada & Jose L. Santos & Paula Cañoles & Nimia Manquián - 224-232 Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy
by Fei Shen & Qifang Wu & Anxiang Su & Peian Tang & Xiaolong Shao & Bing Liu - 233-243 Quantification of bee-derived peptide defensin-1 in honey by competitive enzyme-linked immunosorbent assay, a new approach in honey quality control
by Ivana Valachová & Marcela Bučeková & Juraj Majtán - 244-253 Characterisation of phenolics and other quality parameters of different types of honey
by Rostislav Halouzka & Petr Tarkowski & Sanja Ćavar Zeljković - 254-270 Comparing phenolic composition of Cabernet Gernischet wines between rain-shelter cultivation and open-field cultivation
by Yan-Nan He & Peng-Fei Ning & Tai-Xin Yue & Zhen-Wen Zhang - 265-270 The effect of wort filling time on fermentation, maturation and acetaldehyde content in beer
by Krzysztof KUCHARCZYK & Tadeusz TUSZYŃSKI - 271-279 An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness
by Joanna Piepiórka-Stepuk & Katarzyna Tandecka & Marek Jakubowski
2016, Volume 34, Issue 2
- 93-104 Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review
by Corrado Rizzi & Federica Mainente & Gabriella Pasini & Barbara Simonato - 105-110 Squid by-product gelatines: Effect on oxidative stress biomarkers in healthy rats
by Jesús Enrique Chan-Higuera & Rosario Maribel Robles-Sánchez & Armando Burgos-Hernández & Enrique Márquez-Ríos & Carlos Arturo Velázquez-Contreras & Josafat Marina Ezquerra-Brauer - 111-117 Carp proteins as a source of bioactive peptides - an in silico approach
by Małgorzata Darewicz & Justyna Borawska & Monika Pliszka - 118-126 Determination of trans-resveratrol action on two different types of neuronal cells, neuroblastoma and hippocampal cells
by Joanna Gerszon & Aleksandra Rodacka - 127-132 Antioxidant activity, S-alk(en)yl-l-cysteine sulfoxide and polyphenol content in onion (Allium cepa L.) cultivars are associated with their genetic background
by Katarína Mitrová & Vojtěch Hrbek & Pavel Svoboda & Jana Hajšlová & Jaroslava Ovesná - 133-142 Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products
by Audrius Pukalskas & Rita Kazernavičiuté & Jonas Balžekas - 143-148 Fermented buttermilk-based beverage: impact on young volunteers' health parameters
by Raimondas Narkevičius & Arvydas Kaminskas & Jonas Algis Abaravičius & Dalius Vitkus & Valerija Jablonskienė & Dalia Sekmokienė - 149-153 Artificial sweeteners and the environment
by Klára Kobetičová & Klára Anna Mocová & Lucie Mrhálková & Zuzana Fryčová & Vladimír Kočí - 154-159 Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder
by Agnieszka Makowska & Dorota Cais-Sokolińska & Agnieszka Waśkiewicz & Grzegorz Tokarczyk & Hanna Paschke - 160-165 Effects of allyl isothiocyanate on the shelf-life of gilthead sea bream (Sparus aurata) fillets
by Daniele Muscolino & Filippo Giarratana & Chiara Beninati & Graziella Ziino & Alessandro Giuffrida & Antonio Panebianco - 166-172 Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress
by Indira Kosović & Marko Jukić & Antun Jozinović & Đurđica Ačkar & Daliborka Koceva Komlenić - 173-179 Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese
by Rahele Nezhad Razmjoui Akhgar & Javad Hesari & Sodeif Azadmard Damirchi - 180-188 Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film
by Na Wang & Yu-Zhe Gao & Peng Wang & Shu Yang & Tie-Min Xie & Zhi-Gang Xiao
2016, Volume 34, Issue 1
- 1-8 The use of products containing a phage in food industry as a new method for Listeria monocytogenes elimination from food (Listeria monocytogenes phages in food industry) - a review
by Damian Pietracha & Anna Misiewicz - 9-15 Microbiological method using Bacillus megaterium with fusidic acid for detection of macrolides in milk
by Melisa Tumini & Orlando G. Nagel & Maria Pilar Molina & Rafael L. Althaus - 16-23 Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates
by Yahui Li & Yanhong Ma & Mingtao Fan & Kaihong & Huang & Hongzhi Zhang - 24-31 Cross-correlation of quality parameters of musts and wines enriched with lignans
by Pavla Novotná & Jan Tříska & Pavel Híc & Josef Balík & Naděžda Vrchotová & Jan Strohalm & Milan Houška - 32-38 The occurrence of ochratoxin A in white and parboiled rice
by Jakub Toman & František Malíř & Vladimír Ostrý & Yann Grosse & Vladimír Dvořák & Tomáš Roubal & Lucie Neuchlová - 39-46 Effect of chokeberry juice consumption on antioxidant capacity, lipids profile and endothelial function in healthy people: a pilot study
by Dariusz Nowak & Zofia Grąbczewska & Michał Gośliński & Karolina Obońska & Anita Dąbrowska & Jacek Kubica - 47-51 Relationship between somatic cell count and milk casein level obtained by two different methods
by Danuta Beliavska-Aleksiejuné & Rolandas Stankevičius - 52-60 Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat
by Anita Rokaityte & Gintare Zaborskiene & Irena Macioniene & Irmantas Rokaitis & Dalia Sekmokiene - 61-67 Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions
by Renata Winterová & Marie Holasová & Vlasta Fiedlerová - 68-78 Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process
by Zhaohui Xue & Cen Wang & Lijuan Zhai & Wancong Yu & Huiru Chang & Xiaohong Kou & Fengjuan Zhou - 79-86 Correlation between wheat starch annealing conditions and retrogradation during storage
by Kun Yu & Yan Wang & Yang Xu & Li Guo & Xianfeng Du - 87-92 Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production
by Joanna Żochowska-Kujawska & Kazimierz Lachowicz & Małgorzata Sobczak & Grzegorz Bienkiewicz & Grzegorz Tokarczyk & Marek Kotowicz & Ewelina Machcińska - 570-579 List of reviewers - 2015
by editors
2015, Volume 33, Issue 6
- 1-1 INDEX OF VOLUME 33 (2015) AUTHORs INDEX, AUTHOR INSTITUTIONS INDEX
by editors - 487-499 Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products
by Vildan Eskicioglu & Senem Kamiloglu & Dilara Nilufer-Erdil - 500-506 Preparation, separation and antioxidant properties of hydrolysates derived from Grifola frondosa protein
by Yaru Dong & Guohong Qi & Zhiping Yang & Haixiang Wang & Suilou Wang & Guitang Chen - 507-512 Application of amylographic method for determination of the staling of bakery products
by Marcela Sluková & Miroslav Kubín & Šárka Horáčková & Josef Příhoda - 513-517 Gluten-free food - the influence of selected qualitative characteristics on consumer decision making of coeliacs in hospitality establishments
by Daniela ŠÁLKOVÁ & Aleš HES - 518-522 Rapid detection of total nitrogen content in soy sauce using NIR spectroscopy
by Jie XU & Furong HUANG & Yuanpeng LI & Zhe CHEN & Yong WANG - 524-530 Influence of thermal and pressure treatments on inhibition of potato tubers sprouting
by Elisabete Maria Cruz Alexandre & Ivo Manuel Mira Abreu Rodrigues & Jorge Manuel Alexandre Saraiva - 531-536 Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life
by Costantino Fadda & Paolo Antonio Maria Fenu & Giampaolo Usai & Alessandra Del Caro & Yolanda Matia Diez & Anna Maria Sanguinetti & Antonio Piga - 537-544 A versatile apparatus for the bench scale bleaching and deodorsation of vegetable oils
by Vladimir Filip & Jan Kyselka & Iveta Hrádková & Markéta Berčíková & Klára Cihelková - 545-555 Cookie making potential of composite flour containing wheat, barley and hemp
by Marie HRUŠKOVÁ & Ivan ŠVEC - 556-563 Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties
by Shahzad Hussain - 564-569 Evaluation of the morphologic method for the detection of animal and herbal content in minced meat
by Javad Sadeghinezhad & Bahador Hajimohammadi & Farkhondeh Izadi & Fatemeh Yarmahmoudi & Rocco Latorre - 570-579 Effect of grapevine rootstocks on qualitative parameters of the Cerason variety
by Jiří Téthal & Mojmír Baroň & Radek Sotolář & Stefan Ailer & Jiří Sochor
2015, Volume 33, Issue 5
- 399-404 Phenolic amides (avenanthramides) in oats - a review
by Hüseyin BOZ - 405-409 The "Breme" red onion: effects of home-storage methods on quercetin and quercetin-glycoside contents
by Elena DOZIO & Alessandra BARASSI & Alessandro RAVELLI & Ilaria ANGELI & Franco LODI & Gian Vico MELZI d'ERIL & Massimiliano M. CORSI ROMANELLI - 410-415 Food safety and label claims for hazelnut allergy traces: evaluation of two PCR assays
by Dimitra P. HOUHOULA & Kassiani LAGOU & Maria VARVARESOU & Maria GIANNAKOUROU & Sotirios M. BRATAKOS & Vladimiros LOUGOVOIS & John TSAKNIS & Stamatis KOUSSISSIS - 416-423 Prooxidant capacity of thermoxidised plant oils
by Zuzana RÉBLOVÁ & Šárka SOUČKOVÁ & Jakub FIŠNAR & Richard KOPLÍK - 424-430 Content of phytosterols in raw and roasted buckwheat groats and by-products
by Krzysztof DZIEDZIC & Danuta GÓRECKA & Aurelie MARQUES & Magdalena RUDZIŃSKA & Grażyna PODOLSKA - 431-440 Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
by Sabine SAMPELS & Tomáš ZAJÍC & Jan MRÁZ - 441-448 Discrimination of storage periods for Macrocybe gigantea (Massee) using UV spectral fingerprints
by Yan LI & Ji ZHANG & Hong-Gao LIU & Hang JIN & Yuan-Zhong WANG & Tao LI - 449-457 Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls
by Hee Jin IM & Kyung Young YOON - 458-463 Application of lactic acid bacteria for production of fermented beverages based on rice flour
by Michal MAGALA & Zlatica KOHAJDOVÁ & Jolana KAROVIČOVÁ & Mária GREIFOVÁ & Jarmila HOJEROVÁ - 464-473 Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers
by Qingyu YANG & Zhigang XIAO & Yan ZHAO & Chunjing LIU & Yan XU & Junkun BAI - 474-479 Modification of structural and functional properties of sunflower 11S globulin hydrolysates
by Jian Ren & Chun-Li Song & Ping Wang & Shuang Li & Narasimha-Kumar Kopparapu & Xi-Qun Zheng - 479-485 Hydraulic characteristic of collagen
by Rudolf ŽITNÝ & Aleš LANDFELD & Jan SKOČILAS & Jaromír ŠTANCL & Vlastimil FLEGL & Milena ZACHARIÁŠOVÁ & Monika JÍRŮ & Milan HOUŠKA
2015, Volume 33, Issue 4
- 295-301 Current trend and future prospective of functional probiotic milk chocolates and related products - a review
by Deepavali Gadhiya & Ami Patel & Jashbhai B. Prajapati - 302-307 Inhibitory effects of fresh hops on Helicobacter pylori strains
by Pavel ČERMÁK & Věra PALEČKOVÁ & Milan HOUŠKA & Jan STROHALM & Pavla NOVOTNÁ & Alexandr MIKYŠKA & Marie JURKOVÁ & Mariola SIKOROVÁ - 308-312 Microbial contamination of paper-based food contact materials with different contents of recycled fiber
by Zuzana Hladíková & Kristina Kejlová & Jitka Sosnovcová & Dagmar Jírová & Adam Vavrouš & Stanislav Janoušek & Milada Syčová & Vladimír Špelina - 313-319 Fermentation of soymilk by yoghurt and bifidobacteria strains
by Šárka HORÁČKOVÁ & Andrea MÜHLHANSOVÁ & Marcela SLUKOVÁ & Věra SCHULZOVÁ & Milada PLOCKOVÁ - 320-325 TBARS and microbial growth predicative models of pork sausage stored at different temperatures
by Anna KACZMAREK & Renata CEGIELSKA-RADZIEJEWSKA & Tomasz SZABLEWSKI & Jan ZABIELSKI - 326-333 Effect of fungicide treatment on Fusarium culmorum and Tri genes transcription in barley malt
by Jozef Pavel & Kateřina Vaculová & Zuzana Faltusová & Ladislav Kučera & Irena Sedláčková & Ludvík Tvarůžek & Jaroslava Ovesná - 334-339 Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead
by Ildikó Bénes & Katarína Furdíková & Daniela Šmogrovičová - 340-345 Impact of freezing on flavonoids/radical-scavenging activity of two onion varieties
by Carina PINHO & M. Teresa SOARES & Isabel F. ALMEIDA & Ana A.R.M. AGUIAR & Catarina MANSILHA & Isabel M.P.L.V.O. FERREIRA - 346-353 Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products
by Hana BUCHTOVÁ & Đani ĐORĐEVIĆ & Stanislav KOČÁREK & Petr CHOMÁT - 354-360 Volatile compounds in Prošek dessert wines produced from white and red grapes
by Irena BUDIĆ-LETO & Iva HUMAR & Goran ZDUNIĆ & Janez HRIBAR & Emil ZLATIĆ - 361-366 Immunoreactivity of selected wines commercially available in Poland
by Magdalena ZIELIŃSKA-DAWIDZIAK & Paulina GÓRECKA & Dorota PIASECKA-KWIATKOWSKA - 367-376 Microwave drying of green bean slices: drying kinetics and physical quality
by Ibrahim DOYMAZ & Azmi Seyhun KIPCAK & Sabriye PISKIN - 377-383 The effects of using turkey meat on qualitative properties of heat-treated sucuk
by Güzin Kaban & Derya Bayrak - 384-391 Effects of pre- and post-harvest factors on the selected elements contents in fruit juices
by Francisco J.A. Paula & Raquel P.F. Guiné & Luísa Cruz-Lopes & Armando C. Duarte & Anabela O.S. Fragata & Manuel A.L. Reis - 392-397 Effects of wort clarifying by using carrageenan on diatomaceous earth dosage for beer filtration
by Aleksander POREDA & Marek ZDANIEWICZ & Monika STERCZYŃSKA & Marek JAKUBOWSKI & Czesław PUCHALSKI
2015, Volume 33, Issue 3
- 195-203 Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review
by Samaneh PEZESHK & Seyed Mahdi OJAGH & Alireza ALISHAHI - 204-209 A negative correlation between mercury content in muscle and body weight in carp from uncontaminated ponds
by Lenka Sedláčková & Jiří Jarkovský & Jiří Kalina & Gorzyslaw Poleszczuk & Zdeňka Svobodová - 210-216 Details of the antioxidant mechanism of hydroxycinnamic acids
by Ya-Jing SHANG & Bao-Yong LIU & Meng-Meng ZHAO - 217-227 Application of multivariate regression methods to predict sensory quality of red wines
by José Luis ALEIXANDRE-TUDÓ & Inmaculada ALVAREZ & Maria José GARCÍA & Victoria LIZAMA & José Luis ALEIXANDRE - 228-236 Elemental composition of red wines in Southeast Turkey
by Dİlek DEĞİRMENCİ KARATAŞ & Firat AYDIN & Isil AYDIN & Hüseyin KARATAŞ - 237-241 Oxyprenylated ferulic acid derivatives in Italian citrus liqueurs
by Serena FIORITO & Francesco EPIFANO & Vito Alessandro TADDEO & Salvatore GENOVESE - 242-246 Selected fruits and vegetables: comparison of nutritional value and affordability
by Michaela SUCHÁNKOVÁ & Zlata KAPOUNOVÁ & Marcela DOFKOVÁ & Jiří RUPRICH & Jitka BLAHOVÁ & Iva KOUŘILOVÁ - 247-253 Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes
by Antonietta BAIANO & Ilaria VIGGIANI & Carmela TERRACONE & Roberto ROMANIELLO & Matteo Alessandro DEL NOBILE - 254-260 The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
by Jerzy BOROWSKI & Agnieszka NARWOJSZ & Eulalia Julitta BOROWSKA & Katarzyna MAJEWSKA - 261-266 Antiradical and reducing potential of commercial beers
by Maciej DITRYCH & Edyta KORDIALIK-BOGACKA & Agata CZYŻOWSKA - 267-276 Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes
by Aleš Landfeld & Jan Tříska & Josef Balík & Jan Strohalm & Pavla Novotná & Naděžda Vrchotová & Jiří Totušek & Danuše Lefnerová & Pavel Híc & Eva Tománková & Radek Halama & Milan Houška - 277-282 Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey
by Chryssa Nouska & Ioanna Mantzourani & Athanasios Alexopoulos & Eugenia Bezirtzoglou & Argyro Bekatorou & Konstantoula Akrida-Demertzi & Panagiotis Demertzis & Stavros Plessas - 283-291 Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method
by Changyuan WANG & Feng XU & Dan LI & Min ZHANG - 293-294 Professor Jiří Davídek died
by J. Velíšek
2015, Volume 33, Issue 2
- 97-102 ESBL-producing bacteria and MRSA isolated from poultry and turkey products imported from Italy
by Chiara BENINATI & Felix REICH & Daniele MUSCOLINO & Filippo GIARRATANA & Antonio PANEBIANCO & Günter KLEIN & Viktoria ATANASSOVA - 103-108 Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating
by Gülşan DANIŞMAN & Esra ARSLAN & Ayşegül Kirca TOKLUCU - 109-117 Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit
by Xinglong ZHANG & Xingfeng SHAO - 118-125 Development of innovative health beneficial bread using a fermented fibre-glucan product
by Lenka BLAŽEKOVÁ & Petra POLAKOVIČOVÁ & Lucia MIKUŠOVÁ & Kristína KUKUROVÁ & Vojtech SAXA & Zuzana CIESAROVÁ & Ernest ŠTURDÍK - 126-136 Phenolic content and antioxidant capacity of Cypriot wines
by Charis M. GALANAKIS & Anestis KOTANIDIS & Maria DIANELLOU & Vassilis GEKAS - 137-142 Chemometric classification of citrus juices of Moroccan cultivars by infrared spectroscopy
by Aziz HIRRI & Michele DE LUCA & Giuseppina IOELE & Abdessamad BALOUKI & El Mahfoud El BASSBASI & Fouzia KZAIBER & Abdelkhalek OUSSAMA & Gaetano RAGNO - 143-147 Quantification of parvalbumin in commercially important Mediterranean seafood species using real time PCR
by Dimitra HOUHOULA & Polytimi DIMITRIOU & Gena MENGJEZI & Vasiliki KYRANA & Vladimiros LOUGOVOIS - 148-155 Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach
by Liana-Claudia SALANŢĂ & Maria TOFANĂ & Sonia SOCACI & Elena MUDURA & Anca FĂRCAŞ & Carmen POP & Anamaria POP & Antonia ODAGIU - 156-164 Mineral profile of Croatian honey and differences due to its geographical origin
by Natalija URŠULIN-TRSTENJAK & Davor LEVANIĆ & Ljiljana PRIMORAC & Jasna BOŠNIR & Nada VAHČIĆ & Goran ŠARIĆ - 165-173 Quality control of chondroitin sulphate used in dietary supplements
by Eliška VÁCLAVÍKOVÁ & František KVASNIČKA - 174-179 Validation of hydrogen cyanide fumigation in flourmills to control the confused flour beetle
by Radek AULICKY & Vaclav STEJSKAL & Milan DLOUHY & Jana LISKOVA - 180-185 Physico-chemical and sensory properties of bread enriched with lemon pomace fiber
by Rei-Chu CHANG & Chia-Yen LI & Sy-Yu SHIAU - 186-194 Cassava roots: perspectives of a traditional staple for bio-solvents production
by Touré Marouf SIDI SÉIBOU & Mojmír RYCHTERA & Karel MELZOCH
2015, Volume 33, Issue 1
- 1-1 List Of Reviewers - 2014
by editors - 1-7 Ferulic acid in cereals - a review
by Hüseyin BOZ - 8-12 Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis
by Francesco Pio CASANOVA & Antonio BEVILACQUA & Leonardo PETRUZZI & Milena SINIGAGLIA & Maria Rosaria CORBO - 13-18 Two different methods for screening of bile salt hydrolase activity in Lactobacillus strains
by Pavla Sedláčková & Šárka Horáčková & Tiange Shi & Michaela Kosová & Milada Plocková - 19-26 Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria
by Lu SHILING & Jiang CAIHONG & Xu XINGLIAN & Xu CHENGJIAN & Li KAIXIONG & Shu RUIHUA - 27-31 Species differentiation of thermotolerant Campylobacters based on distinctive banding patterns obtained by multiplex PCR
by Lucie VONDRÁKOVÁ & Sabina PURKRTOVÁ & Jarmila PAZLAROVÁ & Kateřina DEMNEROVÁ - 32-36 Consumer perception of cured pork meats: the added value of the organic attribute
by Anna GAVIGLIO & Alberto PIRANI - 37-44 Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)
by Husnu Sahan GURAN & Gulsum OKSUZTEPE & Ozlem Emir COBAN & Gokhan Kursad INCILI - 45-51 Sensory evaluation of sausages with various proportions of Cyprinus carpio meat
by Ladislav KAŠPAR & Hana BUCHTOVÁ - 52-57 Evaluation of patulin in commercial baby foods by solid phase extraction and liquid chromatography PDA detection
by Arslan KARAKOSE & Senem SANLI & Nurullah SANLI & Ibrahim BULDUK - 58-65 Factors influencing the content of vitamins A and E in sheep and goat milk
by T. Michlová & H. Dragounová & Š. Horníčková & A. Hejtmánková - 66-71 Characteristics of wheat, barley and hemp model composites
by Ivan ŠVEC & Marie HRUŠKOVÁ - 72-76 Voltammetric determination of tannic acid in beverages using pencil graphite electrode
by Dai Long VU & Bensu ERTEK & Yusuf DILGIN & Libor ČERVENKA - 77-82 Determination of fluoride in Antarctic krill (Euphausia superba) using ion chromatography and its pretreatments selection
by Yan-Ling ZHAO & Lan-Lan ZHU & Yong SUN & De-Qing ZHOU - 83-90 Characteristics of thin-layer infrared drying of green bean
by Ibrahim DOYMAZ & Azmi Seyhun KIPCAK & Sabriye PISKIN - 91-96 Influence of thermal treatment on polyphenol extraction of wine cv. André
by Jozef ŠEVCECH & Ľubica VICENOVÁ & Katarína FURDÍKOVÁ & Fedor MALÍK
2014, Volume 32, Issue 6
- 1-1 Index Of Volume 32 (2014) Author Index , Author Institutions Index , Subjects Index
by editors - 521-525 Lutein content in marigold flower (Tagetes erecta L.) concentrates used for production of food supplements
by Miroslav ŠIVEL & Stanislav KRÁČMAR & Miroslav FIŠERA & Bořivoj KLEJDUS & Vlastimil KUBÁŇ - 526-531 The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk
by Šárka HORÁČKOVÁ & Pavla SEDLÁČKOVÁ & Marcela SLUKOVÁ & Milada PLOCKOVÁ - 532-537 A nondestructive method for fish freshness determination with electronic tongue combined with linear and non-linear multivariate algorithms
by Fangkai Han & Xingyi Huang & Ernest Teye & Haiyang Gu & Huang Dai & Liya Yao - 538-548 Development and application of a new low cost electronic nose for the ripeness monitoring of banana using computational techniques (PCA, LDA, SIMCA and SVM)
by Alireza SANAEIFAR & Seyed Saeid MOHTASEBI & Mahdi GHASEMI-VARNAMKHASTI & Hojat AHMADI & Jesus LOZANO - 549-554 Bioactive compounds content and total antioxidant activity of two savoy cabbages
by Ana María FERNÁNDEZ-LEÓN & Mercedes LOZANO & David GONZÁLEZ & María Concepción AYUSO & María Fernanda FERNÁNDEZ-LEÓN - 555-562 Moroydor Derun E., Piskin S.: Examination of the lemon effect on risk elements concentrations in herbal and fruit teas
by Tugce YALCIN GORGULU & Azmi Seyhun KIPCAK & Ozgul DERE OZDEMIR & Emek MOROYDOR DERUN & Sabriye PISKIN - 563-569 Influence of ageing on changes in polyphenolic compounds in red wines
by Irina BALGA & Annamária LESKÓ & Márta LADÁNYI & Miklós KÁLLAY - 570-577 The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins
by Tomas DROPA & Jana HAJŠLOVÁ & Kateřina LANCOVÁ & Iva BUREŠOVÁ