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Content
2010, Volume 28, Issue 1
2009, Volume 27, Issue SpecialIssue2
2009, Volume 27, Issue SpecialIssue1
- 1-3 Lipids: Their Role in the Formation of Endogenous Antioxidants during Food Processing
by R. Zamora & F. J. Hidalgo
- 1-12 Characterisation of Polycondensation Products from Amino Acids and Lipid Oxidation Products
by A. Adams & V. Kitryte & R. Venskutonis & N. De Kimpe
- 1-27 Modelling the Effect of Headspace Oxygen Level on the Degradation of Vitamin C in a Model Fruit Juice
by I. Van Bree & S. Samapundo & F. Devlieghere & B. De Meulenaer
- 1-28 Oxygen Transfer coupled to Oxidation Reactions: Numerical Tool for Optimizing Nutritional Quality of Food
by C. Pénicaud & V. Guillard & S. Peyron & N. Gontard
- 1-29 On the Generation of Bioactive Trigonelline Degradation Products upon Coffee Roasting and their Bioappearance after Coffee Consumption
by R. Lang & T. Hofmann
- 1-30 D-Amino Acids and Computer Vision Image Analysis: A New Tool to Monitor Hazelnuts Roasting?
by M. Arlorio & J. D Coisson & F. Travaglia & M. Rinaldi & M. Locatelli & M. Gatti & A. Caligiani & A. Martelli
- 1-40 Aroma Formation during Thermal Food Processing: Why do Thermally Treated Foods Smell Differently?
by P. Schieberle
- 1-41 Antioxidant Stability of Phenolic Acids and Their Esters
by I. Hrádková & J. Šmidrkal & V. Filip & R. Merkl & E. Kabrdová
- 1-53 Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice
by A. Jongjareonrak & R. Sawaddiwong & S. Benjakul & K. Osako & M. Tanaka
- 4-8 Characterisation of Whey Proteins-Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins
by R. Kováčová & A. Synytsya & J. Štětina
- 9-11 Antioxidants in Margarine Emulsions
by V. Filip & I. Hrádková & J. Šmidrkal
- 13-16 Changes of Sunflower Oil Polyenoic Fatty Acids under High Temperatures
by K. Cihelková & M. Zárubová & I. Hrádková & V. Filip & J. Šmidrkal
- 17-19 Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering
by E. Abd El-Moneim Mahmoud & J. Dostálová & D. Lukešová & M. Doležal
- 20-22 Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment
by A. Rodríguez & I. Ortea & M. Trigo & Y. Sierra & J. M. Gallardo & G. Tabilo-Munizaga & M. Pérez-Won & S. P. Aubourg
- 23-26 Mathematical Modelling of Some Nutrient Losses during Heat Treatment of Stewed Apples
by F. Courtois & L. Vedrenne & S. Georgé
- 31-34 The Natural Products in Protection against the most Important Pathological Changes in Human Metabolism
by M. Votruba & M. Vecka & L. Prokeš & B. Jurášková
- 35-39 Plasma-oxidative Degradation of Polyphenolics - Influence of Non-thermal Gas Discharges with Respect to Fresh Produce Processing
by F. Grzegorzewski & O. Schlüter & J. Ehlbeck & K.-D. Weltmann & M. Geyer & L. W. Kroh & S. Rohn
- 45-48 Antioxidant Activity in Variously Prepared Elderberry Foods and Supplements
by K. Cejpek & I. Maloušková & M. Konečný & J. Velíšek
- 49-52 Changes of Antioxidant Capacity of Robusta Coffee during Roasting
by L. Votavová & M. Voldřich & R. Ševčík & H. Čížková & J. Mlejnecká & M. Stolař & T. Fleišman
- 54-57 Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality
by P. Poinot & G. Arvisenet & J. Grua-Priol & C. Fillonneau & S. Mezaize & M. De Lamballerie & A. Le-Bail & C. Prost
- 58-61 Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems
by R. Vidrih & E. Zlatić & J. Hribar
- 62-65 Effect of Closure, Packaging and Storage Conditions on Impact Odorants of Wine
by G. J. Pickering & A. Blake & Y. Kotseridis
- 66-69 Dietary Maillard Reaction Products: Implications for Human Health and Disease
by J. M. Ames
- 70-75 Complementary Advanced Techniques Applied for Plant and Food Authentication
by C. Socaciu & F. Ranga & F. Fetea & L. Leopold & F. Dulf & R. Parlog
- 76-79 The Changes of α+-Galactosides during Germination and High Pressure Treatment of Legume Seeds
by J. Dostálová & P. Kadlec & J. Bernášková & M. Houška & J. Strohalm
- 80-84 Effect of Sulphur Fertilisation on Lycopene Content and Colour of Tomato Fruits
by E. Zelená & M. Holasová & F. Zelený & V. Fiedlerová & P. Novotná & A. Landfeld & M. Houška
- 85-88 Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables
by M. Dekker & K. Hennig & R. Verkerk
- 89-92 Masked Mycotoxins: an Emerging Issue for Food Safety
by G. Galaverna & C. Dall'Asta & M. Mangia & A. Dossena & R. Marchelli
- 93-95 Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies
by M. Courel & L. Ait-Ameur & E. Capuano & V. Fogliano & F. J. Morales & F. Courtois & I. Birlouez-Aragon
- 96-98 Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
by Z. Ciesarová & K. Kukurová & A. Bednáriková & L. Marková & S. Baxa
- 99-101 Studies on Enzymatic Crosslinking of Casein Micelles
by C. Partschefeld & J. Schreiner & U. Schwarzenbolz & T. Henle
- 102-104 Determination of Lactoferrin in Goat Milk by HPLC Method
by M. Dračková & I. Borkovcová & B. Janštová & M. Naiserová & H. Přidalová & P. Navrátilová & L. Vorlová
- 105-105 A Comparative Study of the Analysis of Free Fatty Acids in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using NIRS: Intact Samples and Fat Extracts
by I. González-Martín & J. M Hernández-Hierro & I. Revilla & A. Vivar-Quintana & R. Morón-Sancho & J. Salvador-Esteban
- 106-108 Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk
by A. M. Vivar-Quintana & M.A. Blanco López & I. Revilla & I. González-Martín & J. M. Hernández-Hierro & C. González-Pérez
- 109-112 Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C
by R. Marco-Molés & I. Pérez-Munuera & A. Quiles & I. Hernando
- 113-113 Determination of the Mineral Composition (Ca, P, Mg, K, Na) in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using Near Infrared Spectroscopy (NIRs) with a Fibre-Optic Probe
by I. González-Martín & J. M Hernández-Hierro & I. Revilla & A. Vivar-Quintana & I. Lobos-Ortega & C. González-Pérez
- 114-118 Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening
by I. González-Martín & J. M. Hernández-Hierro & I. Revilla & A. Vivar-Quintana & I. Lobos-Ortega & C. González-Pérez
- 119-119 Study on Interaction between Broad Bean Phenolic Compounds and Proteins using Fluorescence Method
by A. Kosińska & M. Karamać & R. Amarowicz
- 120-124 Study of Resistant Starch (RS) Content in Peas during Maturation
by R. Dostálová & J. Horáček & I. Hasalová & R. Trojan
- 125-129 Content of Higher Fatty Acids in Green Vegetables
by R. Vidrih & S. Filip & J. Hribar
- 130-133 Evaluation of Shelf Life and Heat Treatment of Tomato Products
by A. Rajchl & H. Čížková & M. Voldřich & M. Jirušková & R. Ševčík
- 134-137 Nutritional Quality of Commercial Fruit Baby Food
by H. Čížková & R. Ševčík & A. Rajchl & M. Voldřich
- 138-139 Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions
by Z. Šmídová & R. Izzo
- 140-142 Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese
by U. Schwietzke & U. Schwarzenbolz & T. Henle
- 143-145 Influence of Heat Treatment on the Formation of Amadori Compounds in Carrots
by A. Wellner & Ch. Hüttl & T. Henle
- 146-148 Amadori Products - Substrates and Inhibitors for Intestinal Brush Border Glycosidases
by A. Seidowski & D. Lunow & T. Henle
- 149-152 Transformation Pathways of Reductones in the Advanced Maillard Reaction
by M. Konečný & K. Cejpek & L. Čechovská & J. Velíšek
- 153-155 Release of Protein-Bound N-ε -(γ -glutamyl)-Lysine during Simulated Gastrointestinal Digestion
by M. Hellwig & J. Löbner & A. Schneider & U. Schwarzenbolz & T. Henle
- 156-159 Cysteine Mediated Formation of N-ε -Carboxymethyllysine (CML) on Proteins
by U. Schwarzenbolz & T. Henle
- 160-162 Effect of a "Fast Food" Diet on the Urinary Excretion of Maillard Reaction Products
by A. Förster & C. Börner & T. Henle
- 163-165 Methylglyoxal in Manuka Honey - Correlation with Antibacterial Properties
by J. Atrott & T. Henle
- 166-168 Isolation of Reaction Products Resulting from Heat-Induced Degradation of Inulin
by K. Trabs & N. Kasprick & T. Henle
- 169-172 Lipid Oxidation in Dispersive Systems with Monoacylglycerols
by V. Spěváčková & I. Hrádková & M. Ebrtová & V. Filip & M. Tesařová
- 173-177 Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation
by E. Abd El-Moneim Mahmoud & J. Dostálová & J. Pokorný & D. Lukešová & M. Doležal
- 178-181 Oxidation Changes of Vegetable Oils during Microwave Heating
by D. Lukešová & J. Dostálová & E. El-Moneim Mahmoud & M. Svárovská
- 182-184 Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutc h ): Effect of Packaging
by A. Rodríguez & M. Trigo & R. Pérez & J. M. Cruz & P. Paseiro & S. P. Aubourg
- 185-187 Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation
by Z. Réblová & D. Tichovská & M. Doležal
- 188-191 Variability of Lutein Content in Peas (Pisum sativum L.) in Relation to the Variety, Season and Chlorophyll Content
by M. Holasová & R. Dostálová & V. Fiedlerová & J. Horáček
- 192-194 Changes of Vitamin C Content in Relation to the Range of Accumulation of Cd, Pb and Zn in Potato Tubers
by J. Musilová & J. Bystrická & J. Tomáš & Z. Poláková & S. Melicháčová
- 195-196 Mechanism and Polyphenols Involved in the Browning Reaction of Olives
by P. García-García & K. Segovia-Bravo & A. López-López & M. Jaren-Galán & A. Garrido-Fernández
- 197-199 Involvement of Hydrogen Peroxide Formation on Apoptosis Induction by Olive Oil Phenolic Compounds
by R. Fabiani & P. Rosignoli & R. Fuccelli & F. Pieravanti & A. De Bartolomeo & G. Morozzi
- 200-203 Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes
by Z. Kotíková & A. Hejtmánková & J. Lachman
- 204-206 Anthocyanins Content in Blueberries (Vaccinium corymbosumL.) in Relation to Freesing Duration
by A. Vollmannová & T. Tóth & D. Urminská & Z. Poláková & M. Timoracká & E. Margitanová
- 207-210 Advances in Chemistry of Isothiocyanate-derived Colourants
by K. Cejpek & J. Velíšek
- 211-211 Influence of Environmental Factors on Green Asparagus Flavonoids
by J. Fuentes & S. Jaramillo & R. Guillén & A. Jiménez & R. Rodríguez & A. Lama & J. Fdez-Bolanos & R. Rodríguez
- 212-212 Saponin Profile of Green Asparagus Genotypes
by S. Jaramillo & J. Fuentes & R. Rodríguez & A. Jiménez & G. Rodríguez & A. Lama & J. Fdez-Bolanos & R. Guillén
- 213-216 Determination of Caffeine Content in Tea and Maté Tea by using Different Methods
by D. Komes & D. Horžić & A. Belščak & K. Kovačević Ganič & A. Baljak
- 217-219 Determination of Sterols in Dairy Products and Vegetable Fats by HPLC and GC Methods
by I. Borkovcová & E. Janoušková & M. Dračková & B. Janštová & L. Vorlová
- 220-223 Sterols, Sterol Oxides and CLA in Typical Meat Products from Pigs Fed with Different Diets
by C. Annaratone & A. Caligiani & M. Cirlini & L. Toffanin & G. Palla
- 224-224 Hydroperoxide Formation of Steryl Ester
by M. Lehtonen & S. Kemmo & A.-M . Lampi & V. Piironen
- 225-226 Changes in Sterols, Fatty Alcohol and Triterpenic Alcohol during Ripe Olive Processing
by A. López-López & F. Rodríguez Gómez & A. Cortés-Delgado & A. Garrido-Fernández
- 227-227 HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines
by M. Bordiga & J. D. Coisson & F. Travaglia & G. Piana & M. Arlorio
- 228-231 l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines
by A. Kunicka-Styczyńska & E. Pogorzelski
- 232-235 Distribution of S-alk(en)yl-l-cysteine Sulfoxides in Garlic (Allium sativum L.)
by J. Horníčková & J. Velíšek & J. Ovesná & H. Stavělíková
- 236-240 Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status
by T. Bojňanská & H. Frančáková & P. Chlebo & A. Vollmannová
- 241-241 Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour
by S. Zilic & V. Hadzitaskovis-Sukalovic & M. Milasinovic & D. Tvrzic & M. Maksimovic
- 242-244 Barley Grain as a Source of Health-Beneficial Substances
by N. Březinová Belcredi & J. Ehrenbergerová & S. Běláková & K. Vaculová
- 245-247 Antioxidant Activities and Total Phenolics of Acacia Honey
by M. Krpan & K. Marković & G. Šarić & B. Skoko & M. Hruškar & N. Vahčić
- 248-251 Content of Bioactive Components in Chosen Cultivars of Cranberries (Vaccinium vitis-idaea L.)
by A. Vollmannová & J. Tomáš & D. Urminská & Z. Poláková & S. Melicháčová & L. Krížová
- 252-255 Lignans in Flaxseed
by A. Krajčová & V. Schulzová & J. Hajšlová & M. Bjelková
- 256-258 Anticancer Activity of Lignan from the Aerial Parts of Saussurea salicifolia (L.) DC
by G. Chunsriimyatav & I. Hoza & P. Valášek & S. Skrovanková & D. Banzragch & N. Tsevegsuren
- 259-261 Determination of Phenolic Compounds in Saussurea salicifolia (L.) DC. by HPLC
by G. Chunsriimyatav & I. Hoza & P. Valášek & S. Skrovanková & D. Banzragch & N. Tsevegsuren
- 263-266 Changes in Ewe's Milk Composition in Organic versus Conventional Dairy Farms
by I. Revilla & M. A. Lurueña-Martínez & M. A. Blanco-Lopez & J. Viñuela-Serrano & A. M. Vivar-Quintana & C. Palacios
- 267-270 Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
by I. Revilla & M. A. Lurueña-Martínez & M. A. Blanco-Lopez & A. M. Vivar-Quintana & C. Palacios & P. Severiano-Pérez
- 271-273 Main Chemical Changes in Proteins and Structure of Egg Treated with High Pressure Homogenisation
by R. Marco-Molés & I. Hernando & E. Llorca & I. Pérez-Munuera
- 274-276 Comparative Lipid Composition Study in Farmed and Wild Blackspot Seabream (Pagellus bogaraveo)
by V. Álvarez & M. Trigo & S. Lois & D. Fernández & I. Medina & S. P. Aubourg
- 277-279 Chemical Changes in Chilled Farmed Sea Bass (Dicentrarchus labrax): Effect of Advanced Icing Conditions
by J. Pena & M. Trigo & G. Bouzada & D. Fernández & J. Barros-Velázquez & S. P. Aubourg
- 280-282 Detection of Foreign Enzyme Addition into the Adulterated Honey
by M. Voldřich & A. Rajchl & H. Čížková & P. Cuhra
- 283-283 The Improvement of Sensory Quality and Texture Properties of Gluten Free Bread Fortified with Ca
by U. Krupa-Kozak & M. Wronkowska & M. Soral-Śmietana & A. Troszyńska & J. Sadowska
- 284-284 Influence of the Addition of Buckwheat Flour on Gluten Free Bread Quality and Antioxidant Capacity
by M. Wronkowska & D. Szawara-Nowak & D. Zielińska & A. Troszyńska & M. Soral-Śmietana
- 285-285 Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements
by Ž. Ugarčić-Hardi & D. Koceva Komlenić & M. Jukić & A. Kuleš & I. Jurkin
- 290-292 Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven
by L. M. Guardeño & E. Llorca & I. Pérez-Munuera & A. Quiles & I. Hernando
- 293-296 The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends
by M. Tesařová & M. Zárubová & V. Filip & V. Spěváčková & J. Šmidrkal
- 297-300 The Effect of Ultrasound Pre-Treatment and Air-Drying on the Quality of Dried Apples
by M. Opalić & Z. Domitran & D. Komes & A. Belščak & D.. Horžić & D. Karlović
- 301-303 Functional Perspective of Products from Pears cv. Pituralka
by T. Požrl & K. Podgrajšek & J. Hribar & M. Simčič
- 304-306 The Effects of non-Thermal Processing on Carotenoids in Orange Juice
by M. J. Esteve & F. J. Barba & S. Palop & A. Frígola
- 307-309 Anteroxanthin Concentration during Refrigerated Storage in Orange Juice Treated by PEF
by C. Cortés & M. J. Esteve & A. Frígola
- 310-313 Quality of Coloured Varieties of Potatoes
by K. Hejtmánková & V. Pivec & E. Trnková & K. Hamouz & J. Lachman
- 314-318 Factors Affecting the Softening of Pickled Pasteurised Cucumbers
by M. Voldřich & I. Horsáková & M. Čeřovský & H. Čížková & H. Opatová
- 319-322 Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification
by A. Kunicka-Styczyńska
- 323-326 A Contribution to Analysis of "Czech Beer" Authenticity
by S. Obruča & I. Márová & K. Pařilová & L. Müller & Z. Zdráhal & R. Mikulíková
- 327-329 Time-Intensity Studies of Sweeteners
by K. Čmejlová & Z. Panovská & A. Váchová & D. Lukešová
- 330-332 The Selection of the Optimal Rate of Acid and Sweet Taste for Lemon Flavoured Drops
by A. Váchová & Z. Panovská & D. Lukešová
- 333-336 Sensitivity of Assessors to Ferrous Salts
by Z. Panovská & A. Váchová & J. Řeřichová
- 337-339 Application of Fluorimetric Methods for Selected Additives Determination in Food Products
by M. Kurzawa & A. Jastrzębska & E. Szłyk
- 340-340 Comparison of cITP and 31 P NMR Methods for Determination of Polyphosphates in Meat Product and Sea Fruits
by A. Jastrzębska & P. Hrynczyszyn & E. Szłyk
- 341-341 Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components
by M. Wronkowska & U. Krupa-Kozak & M Soral-Śmietana
- 342-345 Improving Microwave Heating using Polysaccharides as Thickeners
by L. M. Guardeño & M. Hernández-Carrión & J. M. Catala-Civera & P. Plaza & L. Pérez-Munuera & I. Hernando
- 346-346 Improving the Quality of Roasted Hazelnuts during their Shelf-life using Film Coating Starch-Based
by F. Travaglia & J. D Coisson & M. Bordiga & A. Martelli & M. Arlorio
- 347-349 Effect of Packaging Films Releasing Antimicrobial Agents on Stability of Food Products
by K. Hanušová & J. Dobiáš & K. Klaudisová
- 350-353 Nucleic Acid Lateral Flow Immunoassay for the Detection of Pathogenic Bacteria from Food
by M. Blažková & M. Koets & J. H. Wichers & A. van Amerongen & L. Fukal & P. Rauch
- 354-356 Importance of Enterococcus spp. for Forming a Biofilm
by L. Necidová & B. Janštová & S. Karpíšková & Š. Cupáková & M. Dušková & R. Karpíšková
- 357-360 Tyramine Production by Enterococci from Various Foodstuffs: A Threat to the Consumers
by K. Trivedi & I. Borkovcová & R. Karpíšková
- 361-361 Aflatoxins and Ochratoxin A in Red Paprika for Retail Sale in Spain: Occurrence and Evaluation of a Simultaneous Analytical Method
by J. M Hernández-Hierro & R. J Garcia-Villanova & P. Rodríguez Torrero & I. M Toruño Fonseca
- 362-365 Asaia sp. as a Bacterium Decaying the Packaged Still Fruit Beverages
by I. Horsáková & M. Voldřich & M. Čeřovský & P. Sedláčková & P. Šicnerová & P. Ulbrich
- 366-368 Searching for Genes of Lactococcus lactis subsp. lactis Encoding the Bacteriocin Nisin using DNA/DNA Hybridisation
by M. Dušková & A. Španová & V. Dráb & B. Rittich
- 369-371 Methods for the Determination of Allergenic Substances in Foods
by K. Tomková & F. Štumr & P. Dvorská & P. Šafářová & J. Rysová & D. Gabrovská & P. Hanák & J. Plicka
- 372-374 Influence of Type of Substrate and Enzyme Concentration on Formation of Galacto-oligosaccharides
by K. Hellerová & L. Čurda
- 375-378 Cyanogenic Potential of Roasted Cassava (Manihot esculenta Crantz) roots Rale from Inhambane Province, Mozambique
by L. Tivana & J. Da Cruz Francisco & B. Bergenståhl & P. Dejmek
- 379-381 Off-flavour Defects of Packed Waters and Soft Drinks
by H. Čížková & M. Voldřich & R. Ševčík & J. Pivoňka
- 382-385 Contents of Heavy Metals in Different Saccharides Fractions of Potato Tubers
by J. Musilová & T. Tóth & J. Árvay
- 386-389 Effect of Heavy Metal Treatment on Molecular Changes in Root Tips of Lupinus luteus L
by K. Jomová & M. Morovič
- 390-393 The Transfer of Heavy Metals from Contaminated Soils into Agricultural Plants in High Tatras Region
by T. Tóth & J. Tomáš & P. Lazor & D. Bajčan & K. Jomová
- 394-396 The Effect of Fertilisation Method on Selected Elements Content in Tomatoes (Lycopersicon lycopersicum)
by I. Poustková & L. Kouřimská & K. Václavíková & D. Miholová & L. Babička
- 397-400 Monitoring of Risky Elements in Zone of Pollution Strážske Area
by J. Tomáš & J. Čéry & S. Melicháčová & J. Árvay & P. Lazor
- 401-403 Influence of Vintage on Cu, Fe, Zn and Pb Content in Some Croatian Red Wines
by M. Banović & J. Kirin & N. Ćurko & K. Kovačević Ganić
- 404-406 Determination of Arsenic in the Rainbow Trout Muscle and Rice Samples
by V. Harkabusová & B. Macharáčková & O. Čelechovská & E. Vitoulová
- 407-409 Determination of Tin in Canned Foods by Atomic Absorption Spectrometry
by J. Knápek & V. Herman & R. Buchtová & D. Vošmerová
- 410-413 Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva
by E. Standarová & I. Borkovcová & M. Dušková & H. Přidalová & M. Dračková & L. Vorlová
- 414-416 Pesticides in Food - Immunochromatographic Detection of Thiabendazole and Methiocarb
by Z. Šmídová & M. Blažková & L. Fukal & P. Rauch
- 417-420 Analysis of Bread Lipids for 3-MCPD Esters
by M. Doležal & J. Kertisová & Z. Zelinková & J. Velíšek
- 421-424 3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products
by Z. Zelinková & M. Doležal & J. Velíšek
- 425-428 Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
by K. Kukurová & Z. Ciesarová & A. Bednáriková & L. Marková
- 429-429 Migration of Printing Ink Constituents from Packaging into Food Simulan
by Z. Dupáková & K. Klaudisová & L. Votavová & J. Dobiáš & M. Voldřich
2009, Volume 27, Issue 6
2009, Volume 27, Issue 5
2009, Volume 27, Issue 4
2009, Volume 27, Issue 3
2009, Volume 27, Issue 2
Printed from https://ideas.repec.org/s/caa/jnlcjf6.html
