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Content
2015, Volume 33, Issue 2
- 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 - 578-584 Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction
by Sorelle NSOGNING DONGMO & Hilaire Macaire WOMENI & Féliçité TCHOUANGUEP MBIAPO & Michel LINDER & Jacques FANNI & Martin ZARNKOW & Thomas BECKER - 585-594 Modelling the kinetics of water loss during deep-fat frying of potato particulates
by Pay-Yau Huang HUANG & Yi-Chung FU - 595-600 Degradation of selected nutrients in sunflower oils during long-term storage
by Lenka VRBIKOVÁ & Štefan SCHMIDT & František KREPS & Lenka TMÁKOVÁ & Milan ČERTÍK & Stanislav SEKRETÁR - 601-609 Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice
by Jianhua YI & Yong DING
2014, Volume 32, Issue 5
- 413-421 Different peach cultivars and their suitability for minimal processing
by Maria Del Carmen Fuentes-Pérez & Sergio Nogales-Delgado & Maria Concepción Ayuso & Diego Bohoyo-Gil - 422-429 Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks
by Jana CHRAMOSTOVÁ & Romana MOŠNOVÁ & Ivana LISOVÁ & Erik PEŠEK & Jan DRBOHLAV & Irena NĚMEČKOVÁ - 430-436 Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle
by Fang Zhou & Hongfei Zhao & Fengling Bai & Piotr Dziugan & Yuen Liu & Bolin Zhang - 437-442 Proteomic analysis of wheat α/A- and β-gliadins
by Marta DZIUBA & Dorota NAŁĘCZ & Iwona SZERSZUNOWICZ & Jacek WAGA - 443-448 Furan and alkylated furans in heat processed food, including home cooked products
by Arvid Fromberg & María S. Mariotti & Franco Pedreschi & Sisse Fagt & Kit Granby - 449-455 A novel sorbent for solid-phase extraction coupling to high performance liquid chromatography for the determination of olaquindox in fish feed
by Dongyan ZHAO & Qiu Yi SHI & Xiong HE & Jing ZHANG - 456-463 Inspection of quince slice dehydration stages based on extractable image features
by Abdolabbas JAFARI & Adel BAKHSHIPOUR - 464-469 Yield stress and sensorial evaluation of soya yoghurts prepared from germinated soybeans
by Aleš LANDFELD & Pavla NOVOTNÁ & Jan STROHALM & Jana RYSOVÁ & Milan HOUŠKA - 470-476 Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition
by Marko KAROGLAN & Mirela OSREČAK & Luna MASLOV & Bernard KOZINA - 477-484 Optimisation of the antioxidant activity of kombucha fermented milk products
by Radomir MALBAŠA & Jasmina VITAS & Eva LONČAR & Jovana GRAHOVAC & Spasenija MILANOVIĆ - 485-492 The impact of moist corn grain preservation on the ethanol yield by simultaneous saccharification and fermentation, and on volatile by-products
by Jacek NOWAK & Katarzyna SZAMBELAN & Włodzimierz NOWAK - 493-502 Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation
by Sabine SAMPELS & Tomáš ZAJÍC & Jan MRÁZ - 503-508 Effect of process parameters on slowly digestible and resistant starch content in extrudates
by Petra Smrčková & Meltem Saglamtas & Taťána Hofmanová & Jaroslav Koláček & David Chena & Evžen Šárka - 509-513 Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity
by Tereza ŠKORPILOVÁ & Anna ŠIMONIOVÁ & Bo-Anne ROHLÍK & Petr PIPEK - 514-520 Relationship between intrinsic viscosity, thermal and retrogradation properties of amylose and amylopectin
by Shifeng YU & Jing XU & Yongchun ZHANG & Narasimha Kumar KOPPARAPU
2014, Volume 32, Issue 4
- 309-319 The phenomenon of Czech beer: a review
by Jana Olšovská & Pavel Čejka & Karel Sigler & Věra Hönigová - 320-325 Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): prevalence and related effects on fish quality
by Filippo Giarratana & Daniele Muscolino & Chiara Beninati & Graziella Ziino & Alessandro Giuffrida & Martino Trapani & Antonio Panebianco - 326-336 Enzymatically hydrolysed molasses and sodium citrate as new potentials for the improvement of canthaxanthin batch synthesis by Dietzia natronolimnaea HS-1: A statistical media optimisation
by Seyed Mohammad Taghi Gharibzahedi & Seyed Hadi Razavi & Mohammad Mousavi - 337-341 Prevalence and growth dynamics of enterotoxinogenic Staphylococcus aureus isolates in Slovakian dairy products
by Alžbeta Medveďová & Adriana Studeničová & Ľubomír Valík & Zuzana Horváthová - 342-347 Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions
by Isabel REVILLA & Iris LOBOS-ORTEGA & Ana VIVAR-QUINTANA & Maria Inmaculada GONZÁLEZ-MARTÍN & Jose Miguel HERNÁNDEZ-HIERRO & Claudio GONZÁLEZ-PÉREZ - 348-353 Antioxidant activities of two novel synthetic methylbenzenediol derivatives
by Yan Huang & Zhiwu Jiang & Xianyan Liao & Jianping Hou & Xinchu Weng - 354-359 Elemental analysis of coffee: a comparison of ICP-MS and AAS methods
by Monika Jarošová & David Milde & Martin Kuba - 360-398 Phenolic compounds and antioxidant capacity of dried and candied fruits commonly consumed in Serbia
by Nemanja Miletić & Branko Popović & Olga Mitrović & Miodrag Kandić & Aleksandar Leposavić - 369-375 Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents
by Anna Angela Barba & Matteo d'Amore & Monica Rispoli & Francesco Marra & Gaetano Lamberti - 376-383 Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham
by Joel Girón & Eugenio Ivorra & Antonio J. Sánchez & Isabel Fernández-Segovia & José M. Barat & Raúl Grau - 384-390 Elaboration of novel extraction procedure to reveal bioactive component profile of anthocyanin-rich plants
by Attila Kiss & Sandor Rapi & Marietta Korozs & Peter Forgo - 391-397 Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods
by Monika Kocková & Ľubomír Valík - 398-405 Quality of cows' milk from organic and conventional farming
by Lenka KOUŘIMSKÁ & Veronika LEGAROVÁ & Zdeňka PANOVSKÁ & Jan PÁNEK - 406-411 Agricultural distillates from Polish varieties of rye
by Marta Pietruszka & Józef St. Szopa
2014, Volume 32, Issue 3
- 205-212 Potentials of probiotics in the treatment of food allergy - a review
by Ami PATEL & Nihir SHAH - 213-217 Evaluation of egg yolk colour
by Helena BOVŠKOVÁ & Kamila MÍKOVÁ & Zdenka PANOVSKÁ - 218-225 Acid and alkaline hydrolysis extraction of non-extractabke polyphenols in blueberries optimisation by response surface methodology
by Anwei Cheng & Haiqing Yan & Caijing Han & Xiangyan Chen & Wenliang Wang & Chunyang Xie & Jingran Qu & Zhiqing Gong & Xianquan Shi - 226-231 Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander
by Michail I. GLADYSHEV & Nadezhda N. SUSHCHIK & Galina A. GUBANENKO & Olesia N. MAKHUTOVA & Galina S. KALACHOVA & Ekaterina A. RECHKINA & Kseniya K. MALYSHEVSKAYA - 232-240 A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage
by Irena JANČÁŘOVÁ & Luděk JANČÁŘ & Alice NÁPLAVOVÁ & Vlastimil KUBÁŇ - 241-247 Determination of volatiles in beer using solid-phase microextraction in combination with gas chromatography/mass spektrometry
by Jana KLEINOVÁ & Bořivoj KLEJDUS - 249-259 Determination of mercury species in foodstuffs using LC-ICP-MS: the applicability and limitations of the method
by Richard Koplík & Iva Klimešová & Kateřina Mališová & Oto Mestek - 260-264 A plate diffusion method for detecting fluoroquinolone residues in raw cow's milk
by Pavlína NAVRÁTILOVÁ & Jana VYHNÁLKOVÁ & Lenka VORLOVÁ & Jaroslava JEŘÁBKOVÁ - 265-272 Amino acid composition of enzymatically hydrolysed potato protein preparations
by Anna Pęksa & Joanna MiedziankA - 273-279 Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk
by Jaromír DUCHÁČEK & Luděk STÁDNÍK & Martin PTÁČEK & Jan BERAN & Monika OKROUHLÁ & Jaroslav ČÍTEK & Roman STUPKA - 280-287 Identification and classification of bulk paddy, brown, and white rice cultivars with colour features extraction using image analysis and neural network
by Iman Golpour & Jafar Amiri Parian & Reza Amiri Chayjan - 288-295 Evaluation of wheat/non-traditional flour composite
by Taťana Hofmanová & Marie Hrušková & Ivan Švec - 296-301 Utilisation of non-traditional forms of cereals in bakery production
by Ivana Laknerová & Marie Holasová & Vlasta Fiedlerová & Jana Rysová & Kateřina Vaculová & Eva Mašková & Jaroslava Ehrenbergerová & Renáta Winterová & Jarmila Ouhrabková & Václav Dvořáček & Petr Martinek - 302-307 Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms
by Shivraj Hariram Nile & Se Won Park
2014, Volume 32, Issue 2
- 115-121 Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type
by Veronica Giacintucci & Luis Guardeño & Ana Puig & Isabel Hernando & Giampiero Sacchetti & Paola Pittia - 122-131 Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic
by Pavel Ačai & Ľubomír Valík & Denisa Liptáková - 132-136 Direct identification of bifidobacteria from probiotic supplements
by Věra Bunešová & Eva Vlková & Vojtěch Rada & Petra Hovorková & Šárka Musilová & Vladimír Kmeť - 137-144 Effects of ampicillin and vancomycin on Staphylococcus aureus biofilms
by Jarmila Pazlarová & Sabina Purkrtová & Jana Babuliková & Kateřina Demnerová - 145-151 Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources
by Ivana SLOŽILOVÁ & Sabina PURKRTOVÁ & Michaela Kosová & Miroslava Mihulová & Eva ŠVIRÁKOVÁ & Kateřina DEMNEROVÁ - 152-157 Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties
by Jana Smetanková & Zuzana Hladíková & Michaela Zimanová & Gabriel Greif & Mária Greifová - 158-163 Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy
by Poonam Aggarwal & Mona Michael - 164-168 Maillard product consumption and nitrogen digestibility in young and adult rats
by Cristina Delgado-Andrade & Irene Roncero-Ramos & Rebeca Alonso-Olalla & Isabel Seiquer & M. Pilar Navarro - 169-176 Concentrating n-3 fatty acids from crude and refined commercial salmon oil
by Mª Elsa Pando & Beatriz Bravo & Macarena Berrios & Andrea Galdames & Catalina Rojas & Nalda Romero & Conrado Camilo & Cristian Encina & Matías Rivera & Alicia Rodríguez & Santiago P. Aubourg - 177-181 In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract
by Yu-Hua Wong & Chin-Ping Tan & Kamariah Long & Kar-Lin Nyam - 182-187 Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments - nutritional and sensory evaluation
by Dana Gabrovská & Jarmila Ouhrabková & Jana Rysová & Marie Holasová & Vlasta Fiedlerová & Ivana Laknerová & Renata Winterová & Eva Eichlerová & Vladimír Erban & Jan Strohalm & Irena Němečková & Milan Houška - 188-193 High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle
by Liliana G. Fidalgo & Jorge A. Saraiva & Santiago P. Aubourg & Manuel Vázquez & J. Antonio Torres - 194-203 Analysis of quality labels included in the European Union quality schemes
by Šárka Velčovská & Tomáš Sadílek
2014, Volume 32, Issue 1
- 1-1 List Of Reviewers - 2013
by editors - 1-9 Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment
by Antonietta BAIANO & Carmela TERRACONE & Ilaria VIGGIANI & Matteo Alessandro DEL NOBILE - 10-15 Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential
by Lovro SINKOVIČ & Janez HRIBAR & Rajko VIDRIH - 16-24 Common carp (Cyprinus caprio) and European catfish (Sillurus glanis) from the Danube River as sources of fat soluble vitamins and fatty acids
by Mona STANCHEVA & Albena MERDZHANOVA & Diana A. DOBREVA & Lyubomir MAKEDONSKI - 25-30 Variability of characteristic components of aronia
by Jitka ŠNEBERGROVÁ & Helena ČÍŽKOVÁ & Eva NERADOVÁ & Bahtinur KAPCI & Aleš RAJCHL & Michal VOLDŘICH - 31-36 Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy
by Michaela KRÁLOVÁ & Zuzana PROCHÁZKOVÁ & Veronika SVOBODOVÁ & Eva MAŘICOVÁ & Bohumíra JANŠTOVÁ & Lenka VORLOVÁ - 37-47 Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds
by María J. MARTELO-VIDAL & Manuel VÁZQUEZ - 48-53 Cyclodextrin production by Bacillus lehensis isolated from cassava starch: Characterisation of a novel enzyme
by Kate Cristina Blanco & Flávio Faria De Moraes & Natalia Sozza Bernardi & Mary Helen Palmuti Braga Vettori & Rubens Monti & Jonas Contiero - 54-60 Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria
by Cristina Lamberti & Federica Genovese & Jean Daniel Coisson & Giuliana Lo Bianco & Luca Cocolin & Enrica Pessione - 61-68 Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes
by Ioannis SAKARIDIS & Nikolaos SOULTOS & Christos BATZIOS & Ioannis AMBROSIADIS & Pavlos KOIDIS - 69-76 Development of organic acids and volatile compounds in cider during malolactic fermentation
by Hongfei ZHAO & Fang ZHOU & Piotr DZIUGAN & Yonghong YAO & Jiatao ZHANG & Zhaolin LV & Bolin ZHANG - 77-81 Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulin
by Jana HANUŠOVÁ & Miroslava MIHULOVÁ & Lenka DIBLÍKOVÁ & Ladislav ČURDA - 82-89 Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature
by Marta TOMCZYŃSKA-MLEKO & Elżbieta KAMYSZ & Emilia SIKORSKA & Czesław PUCHALSKI & Stanisław MLEKO & Lech OZIMEK & Grzegorz KOWALUK & Waldemar GUSTAW & Marta WESOŁOWSKA-TROJANOWSKA - 90-95 Effect of temperature on the evolution of colour during the maceration of fruits in liquor
by Isabel PAZ & Ascensión FERNÁNDEZ & Carmen MATÍAS & Gabriel PINTO - 96-101 Influence of storage at 4°C on the stability of high hydrostatic pressure treated onion
by José L. VÁZQUEZ-GUTIÉRREZ & María HERNÁNDEZ-CARRIÓN & Amparo QUILES & Isabel HERNANDO - 102-108 Stability of fried olive and sunflower oils enriched with Thymbra capitata essential oil
by Maria G. MIGUEL & Maria D. ANTUNES & Abdulrahman ROHAIM & Ana Cristina FIGUEIREDO & Luís G. PEDRO & José G. BARROSO - 109-114 Three-liquid-phase extraction and separation of capsanthin and capsaicin from Capsicum annum L
by Yan-Yan Dang & Hua Zhang & Zhi-Long Xiu
2013, Volume 31, Issue 6
- 1-1 Index of volume 31 (2013), Author index, Author Institutions index, Subject index
by editors - 527-540 Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review
by Hamid MAJEED & Haroon JAMSHAID QAZI & Waseem SAFDAR & Zhong FANG - 541-546 Short overview of food consumption databases
by Viktória SZŰCS & Erzsébet SZABÓ & Diána BÁNÁTI - 547-552 Influence of the origin on selected determinants of the quality of pork meat products
by Bożena GARBOWSKA & Monika RADZYMIŃSKA & Dominika JAKUBOWSKA - 553-558 Effect of modified whey proteins on texture and sensory quality of processed cheese
by Miroslava MIHULOVÁ & Marta VEJLUPKOVÁ & Jana HANUŠOVÁ & Jiří ŠTĚTINA & Zdeňka PANOVSKÁ - 559-567 Properties of casein hydrolysate as affected by plastein reaction in ethanol-water medium
by Yang ZHANG & Xin-Huai ZHAO - 568-574 Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein
by Luis M. GuardeÑO & Amparo Quiles & Empar Llorca & José Pertusa & Isabel Hernando - 575-580 Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces
by Luis M. GUARDEÑO & José L. VÁZQUEZ-GUTIÉRREZ & Isabel HERNANDO & Amparo QUILES - 581-588 Characteristics of garlic of the Czech origin
by A. Grégrová & H. Čížková & I. Bulantová & A. Rajchl & M. Voldřich - 589-595 Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds
by A. Vollmannová & E. Margitanová & T. Tóth & M. Timoracká & D. Urminská & T. Bojňanská & I. Čičová - 596-600 Plant extracts as components of edible antimicrobial protective coatings
by Natalia ULBIN-FIGLEWICZ & Anna ZIMOCH & Andrzej JARMOLUK - 601-606 Changes of antioxidant activity in honey after heat treatment
by Goran ŠARIĆ & Ksenija MARKOVIĆ & Darija VUKIČEVIĆ & Ena LEŽ & Mirjana HRUŠKAR & Nada VAHČIĆ - 607-612 Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernels
by Jiangfeng SONG & Chunquan LIU & Dajing LI & Lili MENG - 613-618 Antioxidant potential of spinach, peas and sweet corn in relation to freezing period
by Daniel BAJČAN & Ján TOMÁŠ & Gabriela UHLÍŘOVÁ & Július ÁRVAY & Pavol TREBICHALSKÝ & Radovan STANOVIČ & Vladimír ŠIMANSKÝ - 619-626 Influence of locality on content of phenolic compounds in white wines
by Lubomír LAMPÍŘ & Pavel PAVLOUŠEK - 627-632 Use of chemometric techniques to design a microbiological method for sulfonamide detection in milk
by Orlando G. Nagel & Maria Pilar Molina & Rafael L. Althaus - 633-633 Prof. Ing. Michal Voldřich, CSc., Member of the Editorial Board of our journal, passed away
by editors
2013, Volume 31, Issue 5
- 413-418 Effect of freezing rate and comminution on dielectric properties of pork
by James G. LYNG & Lu ZHANG & Francesco MARRA & Nigel P. BRUNTON - 419-431 Influence of various pork fat types on the ripening and characteristics of dry fermented sausage
by Josef KAMENÍK & Pavla STEINHAUSEROVÁ & Alena SALÁKOVÁ & Zdeněk PAVLÍK & Gabriela BOŘILOVÁ & Ladislav STEINHAUSER & Jiří RUPRICH - 432-437 Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing
by Jacek DOMAGAŁA & Agnieszka PLUTA-KUBICA & Henryk PUSTKOWIAK - 438-444 Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period
by Patrizia PAPETTI & Angela CARELLI - 445-450 Fat quality of marketable fresh water fish species in the Republic of Serbia
by Dragana Ljubojević & Miroslav Ćirković & Vesna Đorđević & Nikola Puvača & Dejana Trbović & Jovan Vukadinov & Nada Plavša - 451-456 Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage
by Fan Wenjiao & Zhang Yongkui & Diao Pan & Yi Yuwen - 457-466 Improving the quality of whole wheat bread by using various plant origin materials
by Hüseyin Boz & Mehmet Murat Karaoglu - 467-473 Effect of postharvest storage temperatures on the quality parameters of pistachio nuts
by Elena ARENA & Gabriele BALLISTRERI & Biagio FALLICO - 474-482 Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds
by Pavel Pavloušek & Michal Kumšta - 483-500 Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea
by Noelia MANCHÓN & Laura MATEO-VIVARACHO & Matilde D'ARRIGO & Ana GARCÍA-LAFUENTE & Eva GUILLAMÓN & Ana VILLARES & Mauricio Ariel ROSTAGNO - 501-508 Comparison of phenolic content and antioxidant capacity of red and yellow onions
by Anwei Cheng & Xiangyan Chen & Qiong Jin & Wenliang Wang & John Shi & Yaobo Liu - 509-513 Effect of drying method on the phenolic content and antioxidant capacity of spearmint
by Antia Orphanides & Vlasios Goulas & Vassilis Gekas - 514-519 Rapid immunoassays for detection of anabolic nortestosterone in dietary supplements
by Barbora HOLUBOVÁ & Sandra GÖSELOVÁ & Ludmila ŠEVČÍKOVÁ & Miroslav VLACH & Martina BLAŽKOVÁ & Oldřich LAPČÍK & Ladislav FUKAL - 520-525 Analysis of ochratoxin A in malt beverage samples using dispersive liquid-liquid microextraction coupled with liquid chromatography-fluorescence detection
by Mehdi MAHAM & Vahid KIAROSTAMI & Syed WAQIF-HUSAIN & Rouhollah KARAMI-OSBOO & Mansoureh MIRABOLFATHY
2013, Volume 31, Issue 4
- 307-312 Effect of natural antioxidants on the colour and lipid stability of paprika salami
by Bo-Anne ROHLÍK & Petr PIPEK & Jan PÁNEK - 313-317 Nutritional value of the protein of consumer carp Cyprinus carpio L
by Krystyna A. SKIBNIEWSKA & Janusz ZAKRZEWSKI & Jan KŁOBUKOWSKI & Henryk BIAŁOWIĄS & Barbara MICKOWSKA & Janusz GUZIUR & Zbigniew WALCZAK & Józef SZAREK - 318-322 Effects of lactation stage, breed, and lineage on selenium and iodine contents in goat milk
by Lenka ROZENSKÁ & Alena HEJTMÁNKOVÁ & Dana KOLIHOVÁ & Daniela MIHOLOVÁ - 323-331 Isolation, identification and antibiotic susceptibility of nis+ Lactococcus lactis from dairy and non-dairy sources
by Priti KHEMARIYA & Sudhir SINGH & Gopal NATH & Anil K. GULATI - 332-339 Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature
by Muhammad NADEEM & Muhammad ABDULLAH & Imtiaz HUSSAIN & Saima INAYAT & Arshad JAVID & Yasir ZAHOOR - 340-346 Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products
by Jindřiška KUČEROVÁ & Viera ŠOTTNÍKOVÁ & Šárka NEDOMOVÁ - 347-354 Mechanical properties of native maize, wheat, and potato starches
by Mateusz STASIAK & Marek MOLENDA & Ireneusz OPALIŃSKI & Wioletta BŁASZCZAK - 355-360 Funcionality of several cake ingredients: A comprehensive approach
by Julia Rodríguez-García & Ana Puig & Ana Salvador & Isabel Hernando - 361-367 Effects of spray-dried sourdough on flour characteristics and rheological properties of dough
by Abolfazl GOLSHAN TAFTI & Seyed Hadi PEIGHAMBARDOUST & Flora BEHNAM & Akbar BAHRAMI & Roya AGHAGHOLIZADEH & Mahdieh GHAMARI & Seyed ABBAS RAFAT - 368-375 Application of ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) metabolomic fingerprinting to characterise GM and conventional maize varieties
by Lukáš VÁCLAVÍK & Jaroslava OVESNÁ & Ladislav KUČERA & Jan HODEK & Kateřina DEMNEROVÁ & Jana HAJŠLOVÁ - 376-381 Effect of high temperature and pressure on quantification of MON 810 maize
by Zuzana GODÁLOVÁ & Eva BERGEROVÁ & Peter SIEKEL - 382-389 Silicon content in beers from Korean market and estimation of its alimentary uptake
by Je-Hyuk LEE & Kang Hun CHOI & Se Rom PARK & So A. SHIN & Soon Ah KANG & Ki-Hyo JANG - 390-400 Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv
by Dario DONNO & Gabriele L. BECCARO & Gabriella M. MELLANO & Sara Di PRIMA & Massimiliano CAVICCHIOLI & Alessandro K. CERUTTI & Giancarlo BOUNOUS - 401-406 Determination of acrylamide in food using adsorption stripping voltammetry
by Helena VESELÁ & Emanuel ŠUCMAN - 407-412 Mycotoxin production, chemotypes and diversity of Czech Fusarium graminearum isolates on wheat
by Taťána Sumíková & Ludmila Gabrielová & Ladislav Kučera & Martin Žabka & Jana Chrpová
2013, Volume 31, Issue 3
- 203-210 Effect of enzymatic modification on frozen chicken surimi
by Jerzy Stangierski & Ryszard Rezler & Hanna Maria Baranowska & Stefan Poliszko - 211-216 Structure and stability of ion induced whey protein aerated gels
by Marta Tomczyńska-Mleko - 217-221 Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks
by Kristijan Valkaj & Samir Kalit & Milna Tudor Kalit & William L. Wendorff - 222-229 Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times
by Georgiana Gabriela Codină & Silvia Mironeasa & Daniela V. Voica & Costel Mironeasa - 230-235 Starch tray with addition of different components foamed by baking process
by Hana Smítková & Miroslav Marek & Jaroslav Dobiáš - 236-240 Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction
by Mehmet M. Özcan & Antonella Rosa & Maria A. Dessi & Bruno Marongiu & Alessandra Piras & Fahad Y. I. AL-Juhaimi - 241-248 Fatty acid composition of commercially available nutrition supplements
by Barbora Staňková & Lefkothea-Stella Kremmyda & Eva Tvrzická & Aleš Žák - 249-255 Evaluation of essential and toxic elements concentrations in different parts of buckwheat
by Yan-Fei Huang & Lian-Xin Peng & Yuan Liu & Zhi-Feng Zhang & Lu-Yang LV & Gang Zhao - 256-263 Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy)
by Angelo Maria Giuffrè & Lamia Louadj - 264-269 Physiological state of reused brewing yeast
by Edyta Kordialik-Bogacka & Anna Diowksz - 270-274 Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin
by Ivana LISOVÁ & Šárka HORÁČKOVÁ & Renata KOVÁČOVÁ & Vojtěch RADA & Milada PLOCKOVÁ - 275-282 Contents of extractable and non-extractable polyphenols in the leaves of blueberry
by Anwei Cheng & Xiangyan Chen & Wenliang Wang & Zhiqing Gong & Lina Liu - 283-291 pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars
by Simona OANCEA & Olga DRĂGHICI - 292-305 New model for flavour quality evaluation of soy sauce
by Jie Feng & Xiao-Bei Zhan & Zhi-Yong Zheng & Dong Wang & Li-Min Zhang & Chi-Chung Lin
2013, Volume 31, Issue 2
- 99-107 Applications of mesoporous silica materials in food - a review
by Andrea Bernardos & Lenka Kouřimská - 108-115 Differentiation between fresh and thawed chicken meats
by Anna ŠIMONIOVÁ & Bo-Anne ROHLÍK & Tereza ŠKORPILOVÁ & Michaela PETROVÁ & Petr PIPEK - 116-125 Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide
by Stela Jokić & Rezica Sudar & Sandra Svilović & Senka Vidović & Mate Bilić & Darko Velić & Vlatka Jurković - 126-131 Pistachio deterioration detected by X-ray absorption
by Alexey Proshlyakov & Stavros Yanniotis & Jiří Blahovec - 132-138 Microwave drying behaviour of tomato slices
by Soner Çelen & Kamil Kahveci - 139-147 Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments
by Anton Slavov & Vasil Karagyozov & Petko Denev & Maria Kratchanova & Christo Kratchanov - 148-155 Antioxidative activity of five flavones glycosides from corn silk (Stigma maydis)
by Shun-Cheng Ren & Qing-Qing Qiao & Xiao-Lin Ding - 156-165 Characterisation of polyphenol oxidase from Melissa officinalis L. subsp. officinalis (lemon balm)
by Serap DOĞAN & Yasemin AYYILDIZ & Mehmet DOĞAN & Ümran ALAN & Mehmet Emin DİKEN - 166-171 Determination of silicon in Czech beer and its balance during the brewing process
by Rudolf Cejnar & Oto Mestek & Pavel Dostálek - 172-179 Varietal differentiation of white wines on the basis of phenolic compounds profile
by Lubomír Lampíř - 180-188 Differentiation of Lactobacillus species by ARDRA
by Kateřina Kšicová & Marta Dušková & Renáta Karpíšková - 189-193 Effects of shading and growth phase on the microbial inactivation by pulsed light
by Elizabeth Cudemos & Adriana Izquier & María S. Medina-Martínez & Vicente M. Gómez-López - 195-202 Biological activities of essential oils and methanol extracts of five Ocimum species against pathogenic bacteria
by Soumen Saha & Tarak Nath Dhar & Chandan Sengupta & Parthadeb Ghosh
2013, Volume 31, Issue 1
- 1-1 List of Reviewers - 2012
by editors - 1-4 Comparison between thermal hydrolysis and enzymatic proteolysis processes for the preparation of tilapia skin collagen hydrolysates
by Wei Wang & Zhonglei Li & Junzhong Liu & Yuejun Wang & Shanhong Liu & Mi Sun - 5-13 Antioxidant activity and mechanism of action of some synthesised phenolic acid amides of aromatic amines
by Emma MARINOVA & Lubomir GEORGIEV & Iskra TOTSEVA & Katya SEIZOVA & Tsenka MILKOVA - 14-19 Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat
by Naci Erhan Yurdakul & Zerrin Erginkaya & Emel Ünal - 20-26 Effects of season and time of milking on spontaneous and induced lipolysis in bovine milk fat
by Renáta TOUŠOVÁ & Luděk STÁDNÍK & Jaromír DUCHÁČEK - 27-32 Antimicrobial resistance of lactobacilli isolated from food
by Marta DUŠKOVÁ & Renáta KARPÍŠKOVÁ - 33-42 Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing
by Stanisław KOWALSKI & Marcin LUKASIEWICZ & Lesław JUSZCZAK & Edyta Maja KUTYŁA-KUPIDURA - 43-48 Detection of genetically modified soya, maize, and rice in vegetarian and healthy food products in Serbia
by Gordana Zdjelar & Zorica Nikolić & Ivana Vasiljević & Biljana Bajić & Dušica Jovičić & Maja Ignjatov & Dragana Milošević - 49-54 Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry
by Sergio NOGALES-DELGADO & Ana María FERNÁNDEZ-LEÓN & Jonathan DELGADO-ADÁMEZ & María Teresa HERNÁNDEZ-MÉNDEZ & Diego BOHOYO GIL - 55-65 Isotachophoretic determination of glucosamine and chondroitin sulphate in dietary supplements
by Eliška VÁCLAVÍKOVÁ & František KVASNIČKA - 66-71 Evaluation of physicochemical and sensory properties of ethanol blended with pear nectar
by Urszula Pankiewicz & Jerzy Jamroz - 72-80 Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice
by Narku Felix ENGMANN & Yong-Kun Ma & Xu YING & Ye QING - 81-87 Filbertone as a marker for the assessment of hazelnut spread quality
by H. Čížková & A. Rajchl & J. Šnebergrová & M. Voldřich - 88-93 Improved detection of Ochratoxin A by marine bioluminescent bacteria V. harveyi BA
by Weifen WANG & Mingzhou ZHANG & Jiehong FANG & Linya ZHANG & Xiaonan ZOU & Xueyan WANG - 94-98 Low-pressure treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine
by Zuzana Kučerová & Karel Kýhos & Radek Aulický & Václav Stejskal