Content
2004, Volume 22, Issue SpecialIssue
- 54-59 S-Substituted cysteine derivatives in production of flavour and colour
by J. Velíšek & R. Kubec - 60-63 Antioxidation capacity of Maillard systems with carbonyl products of sugar fragmentation
by K. Cejpek & L. Jarolímová & J. Velíšek - 64-67 Phenolic compounds as cross-links of plant derived polysaccharides
by M. Bunzel & J. Ralph & H. Steinhart - 68-71 Fluorescence fingerprints as a rapid predictor of the nutritional quality of processed and stored foods
by I. Birlouez-Aragon & P. A Mas & L. Ait Ameur & N. Locquet & E. De St Louvent & M. Zude - 73-75 Synthesis of (Z,Z)-octadeca-10,12-dienoic acid
by C. Kellersmann & W. Francke & H. Steinhart - 76-79 Fat blends on the base of structural triglycerides
by V. Filip & M. Zárubová & I. Piska & J. Šmidrkal - 80-83 Functionality changes of natural antioxidants during food processing and storage
by J. Pokorný & Š. Schmidt & H. T. T. Nguyen - 90-92 Heat-induced degradation of inulin
by A. Böhm & I. Kaiser & A. Trebstein & T. Henle - 93-95 A new pathway of lactose degradation and arginine derivatization in milk
by E. Mavric & T. Henle - 96-98 Dietary intake and urinary excretion of Maillard reaction products (MRPs)
by A. Förster & Y. Kühne & T. Henle - 99-101 Hydroxymethylfurfural: an indicative parameter of heat damage in cereal products
by L. Ait Ameur & M. Zude & G. Trystram & I. Birlouez-Aragon - 102-105 Factors affecting the formation of reducing compounds from biacetyl
by L. Jarolímová & J. Rysová & K. Cejpek & J. Velíšek - 106-108 Copper(II)-complexation by non enzymatically glycated peptides
by S. T Seifert & R. Krause & K. Gloe & T. Henle - 109-112 Allium discoloration: the nature of onion pinking and garlic greening
by R. Kubec & M. Hrbáčová & R. A Musah & J. Velíšek - 113-115 Browning reactions between oxidized vegetable oils and amino acids
by J. Parkányiová & E. B Hutapea & L. Parkányiová & M. Miyahara & H. Sakurai & J. Pokorný - 116-119 Maillard reaction products from glucose-methionine mixtures affect iron utilization in rats
by C. Delgado-Andrade & I. Seiquer & M. P Navarro - 120-122 On the significant influence of water on the formation mechanisms of 5-acetyl-3,4-dihydro-2H-1,4-thiazine
by W. Engel & P. Schieberle - 123-126 The separation of triacylglycerols using unpolar and medium polar capillary columns
by M. Zárubová & V. Filip & J. Šmidrkal & T. Kůtek & I. Piska - 127-129 Fluorescence spectroscopy for monitoring rapeseed oil upon heating
by P. A. Mas & D. J.-R. Bouveresse & I. Birlouez-Aragon - 130-132 Prostaglandin E2-dependent activation of Src-Stat3 signal pathway in human lung adenocarcinoma cells
by I. Nagamine & T. Yano & K. Endoh & T. Yamaki & T. Morimura & M. Miyahara & H. T. T. Nguyen & J. Pokorný & H. Sakurai - 133-135 Protein-lipid interactions during oxidation of liposomes
by H. Salminen & R. Kivikari & M. Heinonen - 136-139 Comparison of oxidative resistance of traditional and high-oleic peanut oils in emulsions
by A. Zainuddin & J. Parkányiová & L. Parkányiová & J. Pokorný & H. Sakurai - 140-143 Lipid oxidation in margarine emulsions
by I. Pokorná & V. Filip & J. Šmidrkal - 144-146 Determination of stigmasterol hydroperoxides using high-performance liquid chromatography-mass spectrometry with atmospheric pressure chemical ionization
by S. Kemmo & V. Ollilainen & A.-M. Lampi & V. Piironen - 147-150 Fluorescence spectroscopy for monitoring extra virgin olive oil deterioration upon heating
by R. Cheikhousman & M. Zude & D. J.-R. Bouveresse & D. N Rutledge & I. Birlouez-Aragon - 151-151 Optimisation of a headspace solid phase mi croextraction (HS-Spme) method to determine hexanal in baby foods
by G. García-Llatas & M. J. Lagarda & R. Farré & P. Abellán & F. Romero - 153-153 Fluorescence of oxidizing oil-in-water emulsions (abstract only)
by V. Rampon & A. VILLIÈRE & D. J McClements & C. Genot - 154-154 Structural and chemical modifications of β-lactoglobulin induced by aldehydes (abstract only)
by L. Li Yuet Hee & M. Dalgalarondo & H. Rogniaux & M. Viau & C. Genot - 155-158 Antioxidant activity of acerola extracts
by I. Nagamine & H. Sakurai & H. T. T. Nguyen & M. Miyahara & J. Parkányiová & Z. Réblová & J. Pokorný - 159-162 Hepatoprotective Effects of acerola cherry extract powder against d-galactosamine-induced liver injury in rats and its bioactive compounds
by I. Nagamine & M. Fujita & I. Hongo & H. T. T. Nguyen & M. Miyahara & J. Parkányiová & J. Pokorný & J. Dostálová & H. Sakurai - 163-165 Phenolic Compounds of apples in the relation to the postharvest diseases
by M. Ducháčková & J. Schovánková & H. Opatová - 166-168 Red wine as resveratrol protective system -
by I. Kolouchová & P. Zámostný & Z. Bělohlav & K. Melzoch & L. Siříšťová - 169-169 Transformation of quercetin glucosides in onion and its impact on quecetin bioavailability in humans (abstract only)
by W. Wiczkowski & J. Romaszko & A. BUCIÑSKI & H. ZIELIÑSKI & D. Szawara-Nowak & J. Honke & H. Kozlowska & M. K Piskula - 170-172 Effect of boiling on yellow onion quercetin (glucosides
by K. Nemeth & M. K Piskula & M. Takacsova - 173-173 Determination of phytic acid by capillary isotachophoresis combined with capillary zone electrophoresis (abstract only)
by V. Prokorátová & F. Kvasnička & V. Beková - 174-176 The sensory quality of sprouts obtained from the selected species of legume seeds
by A. Troszyńska & G. Larski & A. Kosińska - 177-178 Amaranth seed extraction by propan-2-ol after enzymatic treatment
by M. Veselá - 179-182 Efficiency of activity antioxidants in flaxseed oil and borago oil and their triacylglycerols
by K. Mińkowski - 183-186 Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika
by I. Revilla & A. M Vivar-Quintana - 187-190 Study of irradiated black pepper antioxidant activity changes
by M. Suhaj & J. Rácová - 191-194 Green and roasted coffee antiradical activity stability in chemical systems
by M. Daglia & A. Papetti & G. Gazzani - 195-198 Influence of phenolic compounds on sensory parameters of tea infusions
by P. Košulič & J. Pokorný & Z. Panovská - 199-202 Enzyme-linked immunosorbent assay for the determination of isoflavones in alimentary important plants
by M. Vítková & Z. Macková & R. Koblovská & O. Lapčík - 203-205 Protective effects of components in peanut skins against d-galactosamine-induced rat hepatic injury
by T. Matsubara & K. Todoroki & T. Yamaki & K. Ookuma & H. T. T. Nguyen & M. Miyahara & H. Kumagai & J. Pokorný & H. Sakurai - 206-208 Antioxidant and antiradical activity of extracts of phenolic compounds from red bean
by R. Amarowicz & A. Troszyńska - 209-211 Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast
by I. López-Galilea & S. Andueza & M. P. De Peña & C. Cid - 212-214 Peroxyl radical scavenging activity of soluble high molecular weight fraction from coffee brews
by C. Delgado-Andrade & F. J Morales - 215-218 Antioxidative and antimicrobial effects of some natural extracts in lard
by S. Sekretár & Š. Schmidt & M. Vajdák & L. Zahradníková & J. Annus - 219-222 Changes of furanocoumarins content in vegetables during storage
by P. Botek & V. Schulzová & R. Peroutka & J. Hajšlová - 223-226 Changes of phytoestrogens daidzein, genistein and their glycosides daidzin and genistin and coumestrol during processing of soyabeans
by J. Lojza & V. Schulzová & J. Hajšlová - 227-230 The effect of chemical modifications on rheological properties of collagen from of baltic cod (Gadus morhua) skin stabilized by interaction with κ-carrageenan
by R. Tylingo & M. Sadowska - 231-234 Chitin-glucan complex from Agaricus blazei, a potential raw material for production of food additives
by P. Blafková & A. Synytsya & J. Čopíková - 235-237 Amino-dealkoxylation of hm citruc pectin with n-alkylamines: a kinetic study
by L. Sihelniková & A. Synytsya & J. Čopíková - 238-241 Monoacylglycerols as food additives with antimicrobial properties
by E. Bartošová & R. Červenková & Z. Špičková & J. Šmidrkal & V. Filip & M. Plocková - 242-245 Enzyme-linked immunosorbent assay for general and specific detection of Listeria spp. and monocytogenes in dairy products
by M. Blažková & L. Karamonová & P. Rauch & G. M Wyatt - 246-249 Guaiacol formation in apple juice, effect of selected additives on Alicyclobacillus growth
by I. Fabíková & M. Voldřich & R. Ševčík & P. Hönigová & M. Čeřovský - 250-250 Dietary fibres from Brassica vegetables bind heterocyclic amines in vitro (abstract only)
by K. Skog & R. Maul & M. Nyman - 251-254 Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia
by Z. Ciesarová & V. Balasová & E. Kiss & E. Kolek & P. Šimko & M. Kováč - 255-258 Chloropropanols and their esters in cereal products
by C. G Hamlet & P. A Sadd - 259-262 Effects of yeast stress and organic acids on chloropropanols formation in cereal products
by C. G Hamlet & P. A Sadd - 263-266 Formation and decomposition of 3-chloropropane-1,2-diol in model systems
by M. Doležal & P. Calta & J. Velíšek - 267-271 Survey of 3-chloropropane-1,2-diol and its precursors in foods in the Czech Republic
by V. Divinová & B. Svejkovská & O. Novotný & J. Velíšek - 272-275 Investigation of bisphenol a diglycidyl ether, bisphenol f diglycidyl ether and their hydroxy and chlorohydroxy derivatives stability in water-based food simulants
by I. Poustková & J. Dobiáš & J. Poustka & M. Voldřich - 276-279 Characterisation of physicochemical interactions between benzo(a)pyrene contained in vegetable oil and polyethylene terephtalate
by B. Skláršová & P. Šimko & P. Šimon & E. Belajová - 280-282 The determination of N-methylcarbamate pesticides using enzyme immunoassays with chemiluminescent detection
by B. Mičková & P. Rauch & A. Montoya & E. Ferri & F. Fini & S. Girotti - 283-286 Changes of acrylamide levels in food products during technological processing
by L. Dunovská & J. Hajšlová & T. Čajka & K. Holadová & K. Hájková - 287-289 Determination of free amino acid and biogenic amine contents of hungarian sparkling wines
by L. Simon-Sarkadi & E. Szőke & A. Kerekes - 290-293 Rapid, sensitive and selective analysis of acrylamide in cereal products using bromination and GC/MS/MS
by C. G Hamlet & S. M Jayaratne & P. A Sadd - 295-298 Effect of high hydrostatic pressure on the secondary structure of microbial transglutaminase
by O. Menéndez & H. Rawel & U. Schwarzenbolz & T. Henle - 299-302 Influence of high pressure and papain treatment on some aspects of beef meat quality
by N. Schenková & M. Šikulová & J. Jeleníková & P. Pipek & M. Marek & M. Voldřich - 303-305 Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin
by O. Krejčová & E. Šviráková & J. Dobiáš & M. Plocková - 306-309 The differences of the structure of triacylglycerols as a result of enzymatic interesterification of fat mixtures with the omega-3 family polyenic fatty acids
by S. Ptasznik - 310-313 Changes of free fatty acids during ripening of Niva cheese
by E. Vítová & J. Zemanová & Š. Bezděková & L. Babák & B. Loupancová & P. Březina - 314-316 Monitoring of oligopeptides from blue-veined cheese during ripening
by J. Zemanová & E. Vítová & L. Hadra & M. Fišera - 317-320 Nutritional changes of common oat (Avena sativa L.) and naked oat (Avena nuda L.) during germination
by D. Gabrovská & V. Fiedlerová & M. Holasová & E. Mašková & J. Ouhrabková & J. Rysová & R. Winterová & A. Michalová - 321-324 Changes in potato after different thermal processes
by M. Hruškar & M. Krpan & K. Marković & D. Matković & N. Vahčić - 325-328 Enzymatic changes in minimally processed apples
by J. Schovánková & E. Cocci & H. Opatová & M. Dallarosa - 329-332 Application of NIR analysis to verify cocoa powder authenticity
by A. Trilčová & J. Čopíková & M. A Coimbra & A. Barros & L. Egert & A. Synytsya & H. Křístková - 333-337 New formulations for low-fat frankfurters and its effect on product quality
by M. A LURUEÑA-MARTÍNEZ & I. Revilla & A. M Vivar-Quintana - 338-341 FFA Evolution during storage of ground roasted coffee
by M. Vila & M. P DEPEÑA & C. Cid - 342-345 Effect of gamma-irradiation on microbial decontamination and organoleptic quality of black pepper (Piper nigrum L.)
by J. Sádecká & E. Kolek & Z. Salková & J. Petríková & M. Kováč - 346-348 Effect of some refining steps on rapeseed oil triacylglycerol structures
by Š. Schmidt & M. Vajdák & S. Sekretár & V. Koman - 349-352 Evaluation of ketchup authenticity - chemical changes of markers during production and distribution
by V. Soukupová & H. Čížková & M. Voldřich - 353-354 LAST MINUTE: Formation of semicarbazide (SEM) from natural compounds in food by heat treatment
by R. Gatermann & K. Hoenicke & M. Mandix - 355-356 LAST MINUTE: Stability of acrylamide in food during storage
by K. Hoenicke & R. Gatermann - 357-358 Analysis of furan in different foodstuffs using gas chromatography mass spectrometry
by K. Hoenicke & H. Fritz & R. Gatermann & S. Weidemann
2004, Volume 22, Issue 6
- 197-203 Determination of egg content in pasta
by H. Čížková & V. Prokorátová & M. Voldřich & F. Kvasnička & V. Soukupová - 204-214 Application of β-d-glucans isolated from mushrooms Pleurotus ostreatus (pleuran) and Lentinus edodes (lentinan) for increasing the bioactivity of yoghurts
by B. Hozová & Ľ. Kuniak & B. Kelemenová - 215-221 The contents of total polyphenolic compounds and trans-resveratrol in white Riesling originated in the Czech Republic
by K. Faitová & A. Hejtmánková & J. Lachman & V. Pivec & J. Dudjak - 222-229 Incidence of irradiated foods in the distribution network of Prague
by I. Bohačenko & Z. Kopicová & I. Zámečníková - 230-236 Prevalence of Salmonellae and their resistance to antibiotics in slaughtered pigs in the Czech Republic
by F. Šišák & H. Havlíčková & R. Karpíšková & I. Rychlík
2004, Volume 22, Issue 5
- 163-174 functional properties modification of extruded soy protein concentrate using Neutrase
by K. Surówka & D. Żmudziński - 175-181 biosynthesis of folates by lactic acid bacteria and propionibacteria in fermented milk
by M. Holasová & V. Fiedlerová & P. Roubal & M. Pechačová - 182-189 Determination of free and bound 3-chloropropane-1,2-diol by gas chromatography with mass spectrometric detection using deuterated 3-chloropropane-1,2-diol as internal standard
by V. Divinová & B. Svejkovská & M. Doležal & J. Velíšek - 190-196 Esters of 3-chloropropane-1,2-diol in foodstuffs
by B. Svejkovská & O. Novotný & V. Divinová & Z. Réblová & M. Doležal & J. Velíšek
2004, Volume 22, Issue 4
- 125-132 Effect of starter cultures L. mesenteroides and L. lactis ssp. lactis on sauerkraut fermentation and quality
by S. Kristek & D. Bešlo & H. Pavlović & A. Kristek - 133-142 Image data of crumb structure of bread from flour of czech spring wheat cultivars
by I. Švec & M. Hrušková - 143-150 Effect of viscosity on the perceived intensity of acid taste
by A. Šedivá & Z. Panovská & J. Pokorný - 151-162 Protein fractions of oats and possibilities of oat utilisation for patients with coeliac disease
by I. Capouchová & J. Petr & H. Tlaskalová-Hogenová & I. Michalík & O. Faměra & D. Urminská & L. Tučková & H. Knoblochová & D. Borovská
2004, Volume 22, Issue 3
- 81-86 The histamine content in some samples of food products
by M. Leszczyocha & U. Pytasz - 87-94 Modern method of lactic acid recovery from fermentation broth
by V. Hábová & K. Melzoch & M. Rychtera - 95-98 Fungal contamination of cookies and the raw materials for their production in croatia
by M. Halt & T. Klapec & Šubari - 99-107 Browning reactions between oxidised vegetable oils and amino acids
by B. E Hutapea & L. Parkányiová & J. Parkányiová & M. Miyahara & H. Sakurai & J. Pokorný - 108-120 Effects of oxidised dietary cod liver oil on the reproductive functions of Wistar rat
by J. Zídková & J. Sajdok & K. Kontrová & A. Kotrbová-Kozak & T. Hanis & V. Zídek & A. Fuíková - 121-124 Capillary zone electrophoresis separation of hydrolysates obtained from food industry by-products
by R. Amarowicz & P. Zduńczyk & E. Flaczyk
2004, Volume 22, Issue 2
- 39-50 Optimisation of method of fermentation of cabbage juice
by Z. Kohajdová & J. Karovičová - 51-57 Wheat sedimentation values and falling number
by M. Hrušková & V. Škodová & J. Blažek - 58-66 Gel strength of the native egg white
by M. Houška & K. Kýhos & P. Novotná & A. Landfeld & J. Strohalm - 67-72 Contamination of pasta and the raw materials for its production with moulds of the genera Aspergillus
by M. Halt & D. Kovačević & H. Pavlović & J. Jukić - 73-79 bovine colostrum - the promising nutraceutical
by B. Alexieva & Tz. Markova & E. Nikolova
2004, Volume 22, Issue 1
- 1-8 Thermophilic bacteria colony growth and its consequences in the food industry
by K. Melzoch & J. Votruba & B. Sekavová & L. Piterková & M. Rychtera - 9-15 Determination of egg yolk content in egg liqueurs
by H. Čížková & M. Voldřich & V. Prokorátová & F. Kvasnička - 17-23 Wheat flour fermentation study
by I. Švec & M. Hrušková - 24-28 Potential of liquid chromatography-atmospheric pressure chemical ionisation tandem mass spectrometry for determination of fosetyl-aluminium residues in dried hops
by J. Poustka & J. Hajšlová & K. Holadová & K. Nováková - 29-38 Endocrinological aspects of dietary habits
by O. Lapčík
2003, Volume 21, Issue 6
- 195-202 Growth dynamics of Bacillus cereus and shelf-life of pasteurised milk
by Ľ. Valík & F. Görner & D. Lauková - 203-209 Effect of pH and water activity on the growth of Arcobacter sp. in culture
by L. Červenka & I. Zachová & P. Minříková & J. Vytřasová - 210-218 Effect of malt flour addition on the rheological properties of wheat fermented dough
by M. Hrušková & I. Švec & I. Kučerová - 219-234 Matrix solid phase dispersion as an effective preparation method for food samples and plants before HPLC analysis - a riview
by G. Karasová & E. Branšteterová & M. Lachová
2003, Volume 21, Issue 5
- 153-161 3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition
by J. Velíšek & P. Calta & C. Crews & S. Hasnip & M. Doležal - 162-166 Preparation of N-alkylamides of highly methylated (HM) citrus pectin
by A. Syntsya & J. Čpíková & M. Marounek & P. Mlčochová & L. Sihelková & P. Blafková & M. Tkadlecová & J. Havlíček - 167-175 Liquid chromatographic determination of biogenic amines in a meat product during fermentation and long-term storage
by D. Smělá & P. Pechová & T. Komprda & B. Klejdus & V. Kubáň - 176-184 Changes of starch during microwave treatment of rice
by J. Pinkrová & B. Hubáčková & P. Kadlec & J. Příhoda & Z. Bubník - 185-191 Crystals in hard candies
by I. Šmídová & J. Čopíková & M. Maryška & M.A. Coimbra
2003, Volume 21, Issue 4
- 123-128 Analysis of cow milk by near-infrared spectroscopy
by R. Jankovská & K. Šustová - 129-136 Comparison of hygiene and sanitation levels by bioluminescence method at different units producing components for instant soups
by S. Grbalová & V. Večerek & B. Tremlová & P. Chloupek & V. Pištěková - 137-144 Effect of ascorbic acid on the rheological properties of wheat fermented dough
by M. Hrušková & D. Novotná - 145-151 A new generation of frying oils
by H. Sakurai & T. Yoshihashi & H.T.T. Nguyen & J. Pokorný
2003, Volume 21, Issue 3
- 85-90 Determination of bisphenol A, bisphenol F, bisphenol A diglycidyl ether and bisphenol F diglycidyl ether migrated from food cans using Gas Chromatography-Mass Spectrometry
by I. Jordáková & J. Dobiáš & M. Voldřich & J. Postka - 91-96 Prediction of wheat and flour Zeleny sedimentation value using NIR technique
by M. Hrušková & O. Faměra - 97-99 Sorption characteristics of dietary hard candy
by M. Hadjikinova & N. Menkov & D. Hadjikinov - 101-106 Histometric evaluation of meat products - determination of area and comparison of results obtained by histology and chemistry
by B. Tremlová & P. Štarha - 107-110 Screening for antimicrobial activity of some medicinal plants species of traditional Chinese medicine
by D. Janovská & K. Kubíková & L. Kokoška - 111-120 Reference materials for the determination of contaminants in milk and milk products
by J. Táborský & A. Hejtmánková & J. Dolejšková
2003, Volume 21, Issue 2
- 43-49 Effect of lactic acid on the growth dynamics of Candida maltosa YP1
by D. Lauková & Ľ. Valík & F. Görner - 51-58 Relation between free amino acids and the biogenic amines contents in green tomatoes inoculated with Lactobacillus plantarum
by M. Veselá & M. Drdák & S. Standara - 59-70 Extention of the spectra of plant products for the diet in coeliac disease
by J. Petr & I. Michalík & H. Tlaskalová & I. Capouchová & O. Faměra & D. Urminská & L. Tučková & H. Knoblochová - 71-77 Use of maturograph and spring oven for the dermination of wheat flour baking characteristics
by M. Hrušková & J. Skvrnová - 78-84 Comparison of antioxidative activity data for aqueous extracts of lemon balm (Melissa officinalis L.), oregano (Origanum vulgare L.), thyme (Thymus vulgaris L.), and agrimony (Agrimonia eupatoria L.) obtained by conventional methods and the DNA-based biosensor
by Ľ. Heilerová & M. Bučková & P. Tarapčík & S. Šilhár & J. Labuda
2003, Volume 21, Issue 1
- 1-12 13C CP/MAS NMR spectra of pectins: a peak-fitting analysis in the C-6 region
by A. Synytsya & J. Opíková & J. Brus - 13-17 Determination of vinyl chloride monomer in food contact materials by solid phase microextraction coupled with gas chromatography/mass spectrometry
by I. Jordáková & J. Dobiáš & M. Voldich & J. Poustka - 19-27 Changes on Storage of Peanut Oils Containing High Levels of Tocopherols and β-Carotene
by Jan Pokorný & Lucie Parkányiová & Zuzana Réblová & Ludmila Trojáková & Hidetoschi Sakurai & Tatsuo Uematsu & Mitsuyoshi Miyahara & Tomohiro Yano - 28-33 Wheat flour dough alveograph characteristics predicted by NIRSystems 6500
by M. Hrušková & P. Šmejda - 34-40 Properties of thin metallic films for microwave susceptors
by J. Česnek & J. Dobiáš & J. Houšová & J. Sedláček
2002, Volume 20, Issue 6
- 209-214 Antioxidant activity of rye caryopses and embryos extracts
by M. Karamać & R. Amarowicz & S. Weidner & S. Abe & F. Shahidi - 215-222 Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology
by B. Hozová & J. Jančovičová & L. Dodok & V. Buchtová & L. Staruch - 223-228 Essential oil composition of Ocimum basilicum L. and Ocimum minimum L. in Turkey
by Musa Özcan & Jean-Clause Chalchat - 229-236 Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour
by J. Pokorný & A. Farouk Mansour & F. Pudil & V. Janda - 237-244 Influence of the amount of rennet, calcium chloride addition, temperature, and high-pressure treatment on the course of milk coagulation
by A. Landfeld & P. Novotná & M. Houška
2002, Volume 20, Issue 5
- 161-170 Optical isomers of chloropropanediols: mechanisms of their formation and decomposition in protein hydrolysates
by J. Velíšek & M. Doležal & C. Crews & T. Dvořák - 171-174 Comparison of four methods for identification of bifidobacteria to the genus level
by E. Vlková & J. Medková & V. Rada - 175-180 Histometric evaluation of meat products - determination of size and number of objects
by B. Tremlová & P. Štarha - 181-191 Antimutagenic effect of ellagic acid and its effect on the immune response in mice
by P. Šmerák & H. Šestáková & Z. Polívková & I. Bárta & B. Turek & J. Bártová & M. Langová & M. Anděl - 193-201 Residence time distribution during egg yolk pasteurisation
by A. Landfeld & R. Žitný & M. Houška & K. Kýhos & P. Novotná - 203-208 Testing of scanner and colour-meter for observation of changes during storage of two selected foods
by P. Novotná & K. Kýhos & A. Landfeld & J. Strohalm & M. Houška
2002, Volume 20, Issue 4
- 125-130 Changes of wheat flour properties during short term storage
by M. Hrušková & D. Machová - 131-134 Comparison of some commercial pectic enzyme preparations applicable in wine technology
by D. Čapounová & M. Drdák - 135-143 The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation
by J. Karovičová & Z. Kohajdová - 144-150 Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo Paulo (Brazil)
by C.K.B. Ferrari & E.A.F.S. Torres - 151-160 Temperature profiles in dough products during microwave heating with susceptors
by J. Houšová & K. Hoke
2002, Volume 20, Issue 3
- 89-94 The occurrence of moulds in fermented raw meat products
by A. Mižáková & M. Pipová & P. Turek - 95-97 Immobilized metal ion chromatographic (IMAC) determination of ovomucoid in hen's egg white
by A. Prošková & J. Kučera - 98-104 Proximate neutral lipid composition of niger (Guizotia abyssinica Cass.) seed
by Mohamed Fawzy Ramadan & Jörg-Thomas Mörsel - 105-112 Sensory quality of stored croissant-type bakery products
by B. Hozová & I. Kukurová & R. Turicová & L. Dodok - 113-115 Influence of ozone on properties of jams
by Ľ. Polívka & E. Fendrich & B. Škárka - 117-124 Microwave heating - the influence of oven and load parameters on the power absorbed in the heated load
by J. Houšová & K. Hoke
2002, Volume 20, Issue 2
- 43-47 Beta-galactosidase activity in psychrotrophic microorganisms and their potential use in food industry
by P. Karasová & V. Spiwok & Š. Malá & B. Králová & N.J. Russell - 48-52 Inhibition of Aspergillus niger DMF 0801 by monoacylglycerols prepared from coconut oil
by Z. Řiháková & V. Filip & M. Plocková & J. Šmidrkal & R. Červenková - 53-62 Optimisation of indirect competitive ELISAs of a-, b-, and k-caseins for the recognition of thermal and proteolytic treatment of milk and milk products
by M. Vítková & P. Rauch & L. Fukal - 63-68 A simple method for determination of deoxynivalenol in cereals and flours
by F. Kotal & Z. Radová - 69-73 The conformability of two equations for bacterial growth in pork
by M. Miyahara & T. Matsumoto & H. Sakurai & P. Pipek - 74-78 Chemical and biochemical changes during microwave treatment of wheat
by J. Kaasová & B. Hubáčková & P. Kadlec & J. Příhoda & Z. Bubník - 79-82 Changes in Egg Volatiles during Storage
by J. Adamiec & M. Doležal & K. Míková & J. Davídek - 83-88 Authenticity of 100% orange juice in the Czech market in 1996-2001
by M. Voldřich & P. Skálová & F. Kvasnička & P. Cuhra & M. Kubík & P. Pyš
2002, Volume 20, Issue 1
- 1-6 Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin
by M. Karamać & R. Amarowicz & H. Kostyra - 7-14 Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates
by M. Hrčková & M. Rusňáková & J. Zemanovič - 15-22 Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity
by A. Troszyńska & E. Ciska - 23-30 Microwave treatment and drying of germinated pea
by M. Skulinová & P. Kadlec & J. Kaasová & J. Dostálová & M. Zátopková & V. Hosnedl & J. Hrachovinová - 31-37 Simulation scheduling in food industry application
by S. Simeonov & J. Simeonovová - 39-40 Životní jubileum prof. Ing. Jiřího Davídka, DrSc
by J. Velíšek
2001, Volume 19, Issue 6
- 201-205 Content of phenolic acids in rye caryopses determined using DAD-HPLC method
by R. Amarowicz & S. Weidner - 207-212 Verification of suitability of selected detection systems for estimating antibiotic residues in goat's milk
by B. Hozová & Ľ. Minarovičová - 213-218 Wheat flour dough rheological characteristics predicted by NIRSystems 6500
by M. Hrušková & M. Bednářová & F. Novotný - 219-223 Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough
by Z. Špačková & J. Příhoda & S. Rovnaníková - 224-234 Sugar beet as a raw material for bioethanol production
by A. Hinková & Z. Bubník - 235-239 Evidence of spice black pepper adulteration
by B. Tremlová
2001, Volume 19, Issue 5
- 161-165 Unusual behavior of natural polyphosphates during IMAC
by M. Kmínková & A. Prošková & J. Kučera - 166-170 Effect of yeast extract supplementation on β-galactosidase activity of Lactobacillus delbrueckii subsp. bulgaricus 11842 grown in whey
by D. Bury & J. Geciova & P. Jelen - 171-176 Lactococcus lactis subsp. lactis LTM 32, a new bacteriocin-producing strain isolated from Vietnamese fermented milk
by T.M. DO & M. Plocková & J. Chumchalová - 177-181 Fatty acids in lipids of carp (Cyprinus carpio) tissues
by M. Kmínková & R. Winterová & J. Kučera - 182-188 The cereal grains: focus on vitamin E
by H. Zielinski & E. Ciska & H. Kozlowska - 189-195 Wheat and flour quality relations in a commercial mill
by M. Hrušková & K. Hanzlíková & P. Varáček - 196-200 Determination of astringent taste in model solutions and in beverages
by H. Valentová & S. Škrovánková & Z. Panovská & J. Pokorný
2001, Volume 19, Issue 4
- 121-124 Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures
by J. Pažáková & M. Pipová & P. Turek & J. Nagy - 125-131 Assay of antibiotic detection limits in cow's milk model samples and comparison of sensitivity of various detection systems (disk diffusion method, Delvotest SP and Penzym S 100)
by B. Hozová & M. Kratmüllerová - 132-138 The determination of isoflavones and coumestrol by capillary electrophoresis
by J. Moravcová & T. Kleinová - 139-142 Antioxidant activity of phenolic fraction of pea (Pisum sativum)
by R. Amarowicz & M. Karamać & S. Weidner - 143-147 The determination of ferulic acid in sugar beet pulp
by P. Jankovská & J. Čopíková & A. Sinitsya