Printed from https://ideas.repec.org/s/caa/jnlcjf6.html
Content
2011, Volume 29, Issue 3
- 268-276 Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace
by Wenna Zhang & Jianjun He & Qiuhong Pan & Fuliang Han & Changqing Duan - 277-284 Antimicrobial effect of essential oil isolated from Eucalyptus globulus Labill. from Montenegro
by Biljana Damjanović-Vratnica & Tatjana Đakov & Danijela Šuković & Jovanka Damjanović - 285-290 New menthone type of Mentha pulegium L. volatile oil from northwest Iran
by Mohammad Bagher HASSANPOURAGHDAM & Amir Behzad AKHGARI & Mohammad Ali AAZAMI & Javid EMARAT-PARDAZ - 291-297 Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species
by Isil VAR & Zerrin ERGINKAYA & Bulent KABAK
2011, Volume 29, Issue 2
- 87-102 Pigments of higher fungi - a review
by Jan VELÍŠEK & Karel CEJPEK - 103-108 Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
by Urszula Krupa-Kozak & Małgorzata Wronkowska & Maria Soral-Śmietana - 109-116 The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
by Sándor Tömösközi & Lilla Gyenge & Ágnes Pelcéder & Tibor Abonyi & Regine Schönlechner & Radomir Lásztity - 117-128 Quality of winter wheat in relation to heat and drought shock after anthesis
by Krisztina Balla & Mariann Rakszegi & Zhongy Li & Ferenc Békés & Szilvia Bencze & Ottó Veisz - 129-136 Physicochemical properties of soy protein isolates-acacia gum conjugates
by Lixia Mu & Haifeng Zhao & Mouming Zhao & Chun Cui & Liya Liu - 137-144 Effect of storage on texture and microbiological stability of o-w emulsions with inulin
by Paweł Glibowski & Monika Kordowska-Wiater & Agnieszka Glibowska - 145-150 Fatty acids, tocopherol, and sterol contents of some Nigella species seed oil
by Bertrand Matthaus & Mehmet Musa Özcan - 151-160 HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews
by Grażyna Budryn & Ewa Nebesny & Józef Kula & Teresa Majda & Wiesława Krysiak - 161-170 Evaluation of apricot fruit quality and correlations between physical and chemical attributes
by Evica Mratinić & Bojan Popovski & Tomo Milošević & Melpomena Popovska - 171-180 Composition analysis and structural identification of anthocyanins in fruit of waxberry
by Chuan-Guang Qin & Yang Li & Weining Niu & Yan Ding & Xiaoya Shang & Chunlan Xu - 181-189 Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves
by Lucie Buřičová & Mirjana Andjelkovic & Anna Čermáková & Zuzana Réblová & Ondřej Jurček & Erkki Kolehmainen & Roland Verhé & František Kvasnička - 190-200 Deallergisation trials of pure celery juice and apple-celery juice mixture by oxidation
by Pavla Novotná & Ivana Šetinová & Martina Heroldová & Milena Kmínková & Jiřina Průchová & Jan Strohalm & Vlasta Fiedlerová & Renata Winterová & Petr Kučera & Milan Houška - 201-202 Prof. Ing. Jan Velíšek, DrSc., Chairman of our Journal celebrates his 65th birthday anniversary
by J. Davídek
2011, Volume 29, Issue 1
- 1-14 β-glucans and their significance for the preparation of functional foods - a review
by Michaela Havrlentová & Zuzana Petruláková & Alena Burgárová & František Gago & Andrea Hlinková & Ernest Šturdík - 15-23 Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat
by Dragan Kovačević & Krešimir Mastanjević - 24-30 Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
by Svetlana Boycheva & Todor Dimitrov & Nikolina Naydenova & Gyurga Mihaylova - 31-34 Development of a scientific study for accessing the criteria under Commission Regulation (EC) 2073/2005 on traditional Slovak sheep cheese "bryndza"
by Lenka Cabanová & Oľga Škuntová & Daniela Matisová & Monika Pipová - 35-44 Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
by Iuliana Banu & Georgeta Stoenescu & Violeta Ionescu & Iuliana Aprodu - 45-50 Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method
by Eva Mašková & Ivana Paulíčková & Jana Rysová & Dana Gabrovská - 51-56 Optimising fermentation of soymilk with probiotic bacteria
by Rajka Božanić & Sandy Lovković & Irena Jeličić - 57-64 ELISA for free S-equol in human urine
by Lucie Sosvorová & Petra Lanková & Marie Bičíková & Elena A. Prokudina & Nawaf Al Maharik & Oldřich Lapčík - 65-73 Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars
by Otakar ROP & Josef BALÍK & Vojtěch ŘEZNÍČEK & Tunde JURÍKOVÁ & Pavlína ŠKARDOVÁ & Petr SALAŠ & Jiří SOCHOR & Jiří MLČEK & Daniela KRAMÁŘOVÁ - 74-78 Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia
by Biljana Rabrenovic & Etelka Dimic & Milan Maksimovic & Sladjana Sobajic & Ljiljana Gajic-Krstajic - 79-86 Quality of shiitake stipe steamed bun
by Yu-Hsiu Tseng & Joan-Hwa Yang & Chi-En Lee & Jeng-Leun Mau
2010, Volume 28, Issue 6
- 1-1 Index of volume 28, Author index, Author institution index, List of reviewers, Subject index
by editors - 465-474 Prevention of ochratoxin A contamination of foodand ochratoxin A detoxification by microorganisms - a review
by Patrícia CICOŇOVÁ & Anna LACIAKOVÁ & Dionýz MÁTÉ - 475-484 Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates
by Jiaoyan Ren & Haiyan Wang & Mouming Zhao & Chun Cui & Xiao Hu - 485-494 Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria
by Jiří Cicvárek & Ladislav Čurda & Ondřej Elich & Eva Dvořáková & Milan Dvořák - 495-505 Nutritional and functional properties of certain gluten-free raw materials
by Dubravka Vitali & Daniela Amidžić Klarić & Irena Vedrina Dragojević - 506-513 Food protein: Food colour interactions and its application in rapid protein assay
by S. M. Ghufran Saeed & S. Umer Abdullah & S. Asad Sayeed & Rashida Ali - 516-519 Immunohistochemical detection of wheat protein in model samples
by Zuzana Řezáčová-Lukášková & Bohuslava Tremlová & Matej Pospiech & Eva Renčová & Zdeňka Randulová - 520-530 Relationship between carcass weight, skatole level and sensory assessment in fat of different boars
by Nenad Parunović & Milica Petrović & Vesna Matekalo-Sverak & Jasmina Parunović & Čedomir Radović - 531-537 Modelling the drying kinetics of canola in fluidised bed dryer
by Hamid Reza GAZOR & Ahmad MOHSENIMANESH - 538-546 Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream
by Hasan Temiz & Ahmet Faruk Yeşilsu - 547-556 Physical properties of shelled and kernel walnuts as affected by the moisture content
by Ebubekir Altuntas & Mehmet Erkol - 557-563 Risk analysis in drinking water accumulation
by Jana Říhová Ambrožová & Jaroslav Říha & Jana Hubáčková & Iva Čiháková - 564-571 Decontamination of cut carrot by Persteril® agent based on the action of peroxyacetic acid
by Aleš Landfeld & Vladimír Erban & Eliška Kováříková & Milan Houška & Karel Kýhos & Jiřina Průchová & Pavla Novotná
2010, Volume 28, Issue 5
- 345-354 'GAB' generalised equation as a basis for sorption spectral analysis
by Jiří Blahovec & Stavros Yanniotis - 355-363 Kinetics of hydrolysis of egg white protein by pepsin
by Chang-Qing Ruan & Yu-Jie Chi & Rui-Dong Zhang - 364-375 Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
by Hamid R. Gheisari & Jens K.S. Møller & Christina E. Adamsen & Leif H. Skibsted - 376-384 Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils
by Rajko Vidrih & Sergeja Vidakovič & Helena Abramovič - 385-391 The synergistic effect of daidzein and α-tocopherol or ascorbic acid on microsome and LDL oxidation
by Heya Wang & Masibo Wanyonyi Martin & Shian Yin - 392-406 Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes
by Dorota Żyżelewicz & Ewa Nebesny & Ilona Motyl & Zdzisława Libudzisz - 407-411 The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing
by Anna Hejlová & Jiří Blahovec - 412-426 Contents of major phenolic and flavonoid antioxidants in selected Czech honey
by Jaromír Lachman & Alena Hejtmánková & Jan Sýkora & Jindřich Karban & Matyáš Orsák & Barbora Rygerová - 427-432 Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry
by Fernando Tateo & Monica Bononi & Franco Gallone - 433-439 The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule
by Yanli Xie & Airong Wang & Qiyu Lu & Ming Hui - 440-449 Occurrence of biogenic amines and amines degrading bacteria in fish sauce
by Muhammad Zukhrufuz Zaman & Fatimah Abu Bakar & Jinap Selamat & Jamilah Bakar - 450-461 Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants
by Jarmila Schlegelová & Vladimir Babák & Martina Holasová & Lucie Konstantinová & Lenka Necidová & Frantisek Šišák & Hana Vlková & Petr Roubal & Zoran Jaglic - 462-464 Thermoelectric effect on potato tuber (Solanum tuberosum L.) - short communication
by Světla Vacková & Josef Vacek
2010, Volume 28, Issue 4
- 249-257 The effect of natural antioxidants on the colour of dried/cooked sausages
by Bo-Anne Rohlík & Petr Pipek & Jan Pánek - 258-263 Suppression of mould growth on dry sausages
by Petr Pipek & Bo-Anne Rohlík & Anna Lojková & Ladislav Staruch - 264-274 Phytoestrogens in bovine plasma and milk - LC-MS/MS analysis
by Anna Krajčová & Věra Schulzová & Jaromír Lojza & Ludmila Křížová & Jana Hajšlová - 275-279 Antimicrobial and antioxidant properties of phenolic acids alkyl esters
by Roman Merkl & Iveta Hrádková & Vladimír Filip & Jan Šmidrkal - 280-289 Shelf life extension of liquid whole eggs by heat and bacteriocin treatment
by Petr Miller & Melissa E. Haveroen & Kateřina Solichová & Roman Merkl & Lynn M. McMullen & Kamila Míková & Jana Chumchalová - 290-297 Ability of phenolic acids to protect α-tocopherol
by Zuzana Réblová & Petra Okrouhlá - 298-308 Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes
by Jana Horníčková & Roman Kubec & Karel Cejpek & Jan Velíšek & Jaroslava Ovesná & Helena Stavělíková - 309-316 Comparison of Czech hop cultivars based on their contenst of secondary metabolites
by Lukáš Jelínek & Michal Šneberger & Marcel Karabín & Pavel Dostálek - 317-325 Antioxidant activity of selected phenols and herbs used in diets for medical conditions
by Diana Chrpová & Lenka Kouřimská & Michael Harry Gordon & Veronika Heřmanová & Iva Roubíčková & Jan Pánek - 326-332 Resistance of Listeria monocytogenes biofilms to disinfectants 326
by Sabina PURKRTOVÁ & Hana TUROŇOVÁ & Tereza PILCHOVÁ & Kateřina DEMNEROVÁ & Jarmila PAZLAROVÁ - 333-342 Perfluorinated compounds: occurrence of emerging food contaminants in canned fish and seafood products
by Petra HRÁDKOVÁ & Jan POUSTKA & Veronika HLOUŠKOVÁ & Jana PULKRABOVÁ & Monika TOMANIOVÁ & Jana HAJŠLOVÁ - 343-344 70th birthday of Professor Pavel Kadlec, Dr.Sc
by Z. Bubník
2010, Volume 28, Issue 3
- 161-167 Quality of rabbit meat and phyto-additives
by Monika Pogány Simonová & Ľubica Chrastinová & Jozef Mojto & Andrea Lauková & Renáta Szabóová & Ján Rafay - 168-176 Application of different sterilising modes and the effects on processed cheese quality
by Zuzana Lazárková & František Buňka & Leona Buňková & Pavel Valášek & Stanislav Kráčmar & Jan Hrabě - 177-184 Trans fatty acid contents in chocolates and chocolate wafers in Turkey
by Yavuz Selim Çakmak & Gökalp Özmen Güler & Abdurrahman Aktümsek - 185-191 Mixolab versus Alveograph and Falling Number
by Georgiana Gabriela Codină & Silvia Mironeasa & Despina Bordei & Ana Leahu - 192-201 Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide
by Honggao Xu & Wenhao He & Xuan Liu & Yanxiang Gao - 202-205 Determination of organic acids in olive fruit by HPLC
by Pelin Günç Ergönül & Cevdet Nergiz - 206-212 Modelling of solid-liquid extraction process of total polyphenols from soybeans
by Stela Jokić & Darko Velić & Mate Bilić & Ana Bucić-Kojić & Mirela Planinić & Srećko Tomas - 213-216 Determination of some heavy metal levels in soft drinks from Turkey using ICP/OES method
by Mehmet Bingöl & Gülderen Yentür & Buket Er & Aysel Bayhan Öktem - 217-224 The activities of amylases and α-amylase inhibitor in wide-range herbicide resistant wheat lines
by Magdolna Nagy-Gasztonyi & András Nagy & Emőke Németh-Szerdahelyi & János Pauk & Éva Gelencsér - 225-232 Exopolysaccharide from Lactobacillus helveticus: identification of chemical structure and effect on biscuit duality
by Ahmed Said Hussein & Ghada Saber Ibrahim & Mohsen Mohamed Selim Asker & Manal Gomaa Mahmoud - 233-241 Comparison of two clean up techniques in isolation of ochratoxin A from red wine
by Elena Belajová & Drahomíra Rauová - 242-248 Influence of the preservative material HOLDBACTM on the growth and proliferation of Listeria on the surfaces of cheeses
by Jarmila Vytřasová & Jana Fousová & Petra Šnévajsová & Marcela Pejchalová
2010, Volume 28, Issue 2
- 83-93 Texture and pasting properties of ultrasonically treated corn starch
by Ivana Ljubić Herceg & Anet Režek Jambrak & Drago Šubarić & Mladen Brnčić & Suzana Rimac Brnčić & Marija Badanjak & Branko Tripalo & Damir Ježek & Dubravka Novotni & Zoran Herceg - 94-107 New approach to the study of dough mixing processes
by Zdenka MUCHOVÁ & Boris ŽITNÝ - 108-116 Extraction, purification, and characterisation of the flavonoids from Opuntia milpa alta skin
by Weirong Cai & Xiaohong Gu & Jian Tang - 117-126 Analysis and characterisation of anthocyanins in mulberry fruit
by Chuanguang Qin & Yang Li & Weining Niu & Yan Ding & Ruijie Zhang & Xiaoya Shang - 127-132 Major and minor compounds in a Mexican spirit, young Mezcal coming from two Agave species
by Araceli M. Vera-Guzmán & Rosa I. Guzmán-Gerónimo & Mercedes G. López - 133-138 Reliability of PCR based screening for identification and quantification of GMOs
by Jaroslava Ovesná & Ladislav Kučera & Jan Hodek & Kateřina Demnerová - 139-145 The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats
by Monika Modzelewska-Kapituła & Jan Kłobukowski & Lucyna Kłębukowska & Danuta Wiśniewska-Pantak - 146-149 Antimicrobial effects of fatty acid fructose esters
by Tereza Karlová & Lenka Poláková & Jan Šmidrkal & Vladimír Filip - 150-160 The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage
by Ozgul Ozer & Cemalettin Sariçoban
2010, Volume 28, Issue 1
- 1-8 Safety and quality of farm fresh goat's cheese in the Czech Republic
by Bohumíra Janštová & Michaela Dračková & Šárka Cupáková & Hana Přidalová & Markéta Pospíšilová & Renáta Karpíšková & Lenka Vorlová - 9-17 Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain
by De-Song Tang & Ying-Juan Tian & Yuan-Zhe He & Lin Li & Song-Qing Hu & Bing Li - 18-26 Anaerobic and aerobic beer aging
by Jan Šavel & Petr Košin & Adam Brož - 27-35 Nitrogen content, dietary fiber, and digestibility in algal food products
by Ladislava Mišurcová & Stanislav Kráčmar & Bořivoj Klejdus & Jan Vacek - 36-43 Comparison of hazes in freshly bottled and aged beers by multiple angle turbidimetry
by Petr Sladký & Robert Koukol - 44-52 Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper (Piper nigrum L.)
by Jana Sádecká - 53-60 Antibacterial and antifungal effects of alcoholic extracts of 41 medicinal plants growing in Turkey
by Ömer Ertürk - 61-68 Scavenging capacity of superoxide radical and screening of antimicrobial activity of Castanea sativa Mill. extracts
by Jelena Živković & Zoran Zeković & Ibrahim Mujić & Senka Vidović & Dragoljub Cvetković & Žika Lepojević & Goran Nikolić & Nataša Trutić - 69-73 Improvements in enzymatic preparation of alkyl glycosides
by Dagmar Bilaničová & Vladimír Mastihuba & Mária Mastihubová & Jana Bálešová & Štefan Schmidt - 74-78 The survival of Mycoplasma bovis at different temperatures
by Marcela Vyletělová - 79-82 Collection of food relevant microscopic fungi under the Czech national programme of protection of genetic resources of economically significant microorganisms - a short report
by Alena Kubátová
2009, Volume 27, Issue SpecialIssue2
- 3-7 Occurrence and characteristics of Listeria monocytogenes in ready-to-eat food from retail market in the Czech Republic
by Tereza Gelbíčová & Renata Karpíšková - 8-11 Effect of Lactococcus sp. on the growth of Listeria sp. in the model UHT milk system
by Eva ŠVIRÁKOVÁ & Ivana SLOŽILOVÁ & Petr TICHOVSKÝ & Milada Plocková - 12-17 Influence of Enterococci and Lactobacilli on Listeria
by Kateřina Kučerová & Ivana Korbová & Šárka HORÁČKOVÁ & Eva Šviráková & Milada Plocková - 18-27 Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria
by Anna Hudecová & Ľubomír Valík & Denisa Liptáková - 28-35 The effect of temperature and water activity on the growth of Staphylococcus aureus
by Alžbeta Medveďová & Ľubomír Valík & Adriana Studeničová - 36-41 Findings of methicillin-resistant strains of Staphylococcus aureus in livestock
by Zora Šťástková & Sylva Karpíšková & Renáta Karpíšková - 42-49 Interferences of PCR effectivity: importance for quantitative analyse
by Jan Hodek & Jaroslava Ovesná & Ladislav Kučera - 50-55 Production of biogenic amines by Enterococci
by Kateřina Kučerová & Hana Svobodová & Štěpán Tůma & Iva Ondráčková & Milada Plocková - 56-65 The expression of selected genes encoding enterotoxins in Staphylococcus aureus strains
by Lukáš Valihrach & Kateřina Demnerová & Renata Karpíšková & Ivana Melenová - 66-74 Characterisation of antibodies for the immunochemical detection of Enterobacter sakazakii
by Igor Hochel & Jiří Škvor - 82-89 Problems with detection of proteolytic microorganisms and their undesirable activities in milk
by Irena Němečková & Marta Pechačová & Petr Roubal - 90-94 PCR-based identification of toxinogenic Fusarium species
by Iva Lacmanová & Jarmila Pazlarová & Marta Kostelanská & Jana Hajšlová
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