Content
2009, Volume 27, Issue 2
- 88-94 Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples
by Stela JOKIĆ & Darko VELIĆ & Mate BILIĆ & Jasmina LUKINAC & Mirela PLANINIĆ & Ana BUCIĆ-KOJIĆ - 95-101 Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits
by Mohammad SIROUSAZAR & Akbar MOHAMMADI-DOUST & Bahram Fathi ACHACHLOUEI - 102-108 Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures
by Rong Cao & Chang-Hu Xue & Qi Liu & Yong Xue - 109-117 Antioxidant activity of phenolic fractions of Mallotus philippinensis bark extract
by Muhammad ARFAN & Hazrat AMIN & Magdalena KARAMAĆ & Agnieszka KOSIŃSKA & Wiesław WICZKOWSKI & Ryszard AMAROWICZ - 118-126 Baroinactivation of Staphylococcus epidermidis - mathematical model and its verification using human and cow milk
by Ljuba Schlemmerová & Milan Houška & Vladimir Špelina & Jan Strohalm & Aleš Landfeld & Hana ŠmuhaŘová & Ilona Němcová & Karel Kýhos & Jiřina Průchová & Pavla Novotná & Pavel Měřička - 127-133 Influence of soft cheese technology on the growth and enterotoxin production of Staphylococcus aureus
by Lenka Necidová & Zora Šťástková & Markéta Pospíšilová & Bohumíra Janštová & Jan Strejček & Marta Dušková & Renáta Karpíšková - 134-141 High pressure inactivation of Enterococcus faecium - modelling and verification
by Aleš Landfeld & Jan Strohalm & Karel Kýhos & Jiřina Průchová & Milan Houška & Pavla Novotná & Ljuba Schlemmerová & Hana Šmuhařová & Vladimir Špelina & Pavel Čermák & Kveta Pavlišová & Pavel Měřicka
2009, Volume 27, Issue 1
- 1-10 Furan in food - a review
by Janka VRANOVÁ & Zuzana CIESAROVÁ - 11-19 Immunohistochemical detection of soya protein - optimisation and verification of the method
by Matej POSPIECH & Bohuslava TREMLOVÁ & Eva RENČOVÁ & Zdeňka RANDULOVÁ - 20-28 Strawberry jams: influence of different pectins on colour and textural properties
by Mirela KOPJAR & Vlasta PILIŽOTA & Nela NEDIĆ TIBAN & Drago ŠUBARIĆ & Jurislav BABIĆ & Đurđica AČKAR & Maja SAJDL - 29-38 Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures
by Tomaž Požrl & Mirela Kopjar & Irena Kurent & Janez Hribar & Anja Janeš & Marjan Simčič - 39-48 Trace elements species fractionation in rye flour and rye (Secale cereale L.) seedlings
by Jan Polák & Oto Mestek & Richard Koplík & Jiří Šantrůček & Jana Komínková & Milan Kodíček - 49-54 Molecular cloning and characterisation of alpha subunit of H+-ATPase in Lactobacillus casei Zhang
by Xia Chen & Mei Yang & Zhihong Sun & Wenjun Liu & Tiansong Sun & He Meng & Heping Zhang - 55-64 Identification and characterisation of antimicrobial activity of nisin a produced by Lactococcus lactis subsp. lactis LL27
by Pinar ŞANLIBABA & Nefise AKKOÇ & Mustafa AKÇELIK - 65-70 In vitro fermentation of galactosyl derivatives of polyols by Lactobacillus strains
by Elżbieta KLEWICKA & Robert KLEWICKI
2008, Volume 26, Issue SpecialIssue
- 1-1 Quality of Moravian and Czech wines and their future
by J. Tříska & J. Balík - 3-12 The changes of selected phenolic substances in wine technology
by Josef BALÍK & Marie KYSELÁKOVÁ & Jan TŘÍSKA & Naděžda VRCHOTOVÁ & Jaromír VEVERKA & Pavel HÍC & Jiří TOTUŠEK & Danuše LEFNEROVÁ - 13-17 Content of trans-resveratrol in leaves and berries of interspecific grapevine (Vitis sp.) varieties
by Petra Bábíková & Naděžda Vrchotová & Jan Tříska & Marie Kyseláková - 18-24 Evaluation of colour content in grapes originating from south Moravia
by Josef BALÍK & Michal KUMŠTA - 25-32 Relations between polyphenols content and antioxidant activity in vine grapes and leaves
by Josef BALÍK & Marie KYSELÁKOVÁ & Naděžda VRCHOTOVÁ & Jan TŘÍSKA & Michal KUMŠTA & Jaromír VEVERKA & Pavel HÍC & Jiří TOTUŠEK & Danuše LEFNEROVÁ - 33-38 Influence of tannin addition on the content and composition of polyphenolic compounds in wines
by Marie CÍCHOVÁ & Jan PETŘÍČEK & Jaromír FIALA - 39-42 Determination of anthocyanins in red grape skin by pressurised fluid extraction and HPLC
by Barbora HOHNOVÁ & Lenka ŠŤAVÍKOVÁ & Pavel KARÁSEK - 43-48 Multi-experimental characterisation of grape skin extracts
by Lenka ŠŤAVÍKOVÁ & Martin POLOVKA & Barbora HOHNOVÁ & Jana ZEMANOVÁ - 49-54 Antioxidant activity of wines and related matters studied by EPR spectroscopy
by Pavel STOPKA & Jana KŘÍŽOVÁ & Naděžda VRCHOTOVÁ & Petra BÁBÍKOVÁ & Jan TŘÍSKA & Josef BALÍK & Marie KYSELÁKOVÁ - 55-59 Antimutagenic activity of raw materials and by-products by production of grape wines
by Jiří Totušek & Danuše Lefnerová & Marie Kyseláková & Josef Balík & Jaromír Veverka & Jan Tříska & Naděžda Vrchotová - 60-64 The influence of trans-resveratrol and quercetin on the activity of CYP1A2 in rat
by Ondřej ZENDULKA & Lucia ZAHRADNÍKOVÁ & Jan JUŘICA & Jiří TOTUŠEK
2008, Volume 26, Issue 6
- 1-1 Index of volume 26, Author index, Author institution index, List of reviewers, Subject index
by editors - 393-401 Screening methods used for the detection of veterinary drug residues in raw cow milk - a review
by Pavlína Navrátilová - 402-412 Better bread from vigorous grain?
by Oldřich Chloupek & Zdeněk Both & Vítězslav Dostál & Pavlína Hrstková & Tomáš Středa & Thomas Betsche & Marie Hrušková & Vladimíra Horáková - 413-420 Sorption and thermal properties of rice, potato starch, and oat flakes
by Aleš LANDFELD & Milan HOUŠKA & Karel HOKE - 421-427 Colour evaluation of different pasta samples
by Ivan Švec & Marie Hrušková & Michaela Vítová & Hana Sekerová - 428-440 Contents of some biologically active amines in a Czech blue-vein cheese
by Tomáš Komprda & Vlastimil Dohnal & Renata Závodníková - 441-446 Mushrooms of genus Pleurotus as a source of dietary fibres and glucans for food supplements
by Andriy Synytsya & Kateřina Míčková & Ivan Jablonský & Marcela SLUKOVÁ & Jana Čopíková - 447-457 Antioxidant activity of peanut skin extracts from conventional and high-oleic peanuts
by Van Ha HOANG & Petra APOŠTOLOVÁ & Jana DOSTÁLOVÁ & František PUDIL & Jan POKORNÝ - 458-463 FT-IR spectroscopic characteristics of differently cultivated Escherichia coli
by Zdenek FILIP & SUSANNE HERMANN & KATEŘINA DEMNEROVÁ - 464-469 Effect of lean meat proportion on the chemical composition of pork
by Monika Okrouhlá & Roman Stupka & Jaroslav Čítek & Michal Šprysl & Milan Trnka & Eva Kluzáková
2008, Volume 26, Issue 5
- 309-323 Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms - a review
by Hana Vlková & Vladimír Babák & Růžena Seydlová & Ivo Pavlík & Jarmila Schlegelová - 324-332 Isolation of anticlostridially active lactobacilli from semi-hard cheese
by Štěpán Tůma & Kateřina Kučerová & Milada Plocková - 333-338 Stabilization of minced meat colour by carbon monoxide
by Petr PIPEK & Ladislav STARUCH & Masatoshi IZUMIMOTO - 339-346 Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products
by Cristina Delgado-Andrade & José A. Rufián-Henares & Francisco J. Morales - 347-359 Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: processing versus table potatoes
by Jan BÁRTA & Veronika BÁRTOVÁ - 360-367 Nondestructive identification of tea (Camellia sinensis L.) varieties using FT-NIR spectroscopy and pattern recognition
by Quansheng Chen & Jiewen Zhao & Muhua Liu & Jianrong Cai - 368-375 Assessment of the authenticity of fruit spirits by gas chromatography and stable isotope ratio analyses
by Renata WINTEROVÁ & Renata MIKULÍKOVÁ & Jiří MAZÁČ & Pavel HAVELEC - 376-382 Influence of media composition and temperature on volatile aroma production by various wine yeast strains
by Vlatka Petravić Tominac & Karin Kovačević Ganić & Draženka Komes & Leo Gracin & Mara Banović & Vladimir Marić - 383-391 Microbiological quality of ice cream after HACCP implementation: a factory case study
by Emmanuel N. Kokkinakis & Georgios A. Fragkiadakis & Souzana H. Ioakeimidi & Ilias B. Giankoulof & Aikaterini N. Kokkinaki - 392-392 Jan Velíšek, Karel Cejpek - Biosynthesis of Food Components
by J. Davídek
2008, Volume 26, Issue 4
- 229-241 Nourishing and health benefits of coenzyme Q10
by Martina BOREKOVÁ & Jarmila HOJEROVÁ & Vasiľ KOPRDA & Katarína BAUEROVÁ - 242-253 Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods
by Pavel STRATIL & Vlastimil KUBÁŇ & Jitka FOJTOVÁ - 254-258 Efficient extraction of caffeic acid derivatives from adventitious roots of Echinacea purpurea
by Chun-Hua Wu & Hosakate N. Murthy & Eun-Joo Hahn & Hyung L. Lee & Kee-Yoeup Paek - 259-267 Authenticity evaluation of tea-based products
by H. Čížková & M. Voldřich & J. Mlejnecká & F. Kvasnička - 268-274 Extraction of carrot (Daucus carota L.) carotenes under different conditions
by Martina Fikselová & Stanislav Šilhár & Ján Mareček & Helena Frančáková - 275-283 Characteristics of seed oils and nutritional compositions of seeds from different varieties of Momordica charantiaLinn.cultivated in Bangladesh
by M. Abbas ALI & M. Abu SAYEED & M. Sultanur REZA & Mst. Sarmina YEASMIN & Astaq Mohal KHAN - 284-290 Isolation and identification of a strain producing cold-adapted β galactosidase, and purification and characterisation of the enzyme
by Wen-Yu Liu & Ying-Wu Shi & Xin-Qin Wang & Yun Wang & Chang-Qing Wei & Kai Lou - 291-297 Optimisation of the PCR method for the detection of Campylobacter jejuni and Campylobacter coli in samples of ready-to-eat chicken meals
by Zdeňka Šabatková & Kateřina Demnerová & Jarmila Pazlarová - 298-307 Biochemical alterations in white yam (Dioscorea rotundata Poir.) under triazole fungicides: impacts on tuber quality
by Cheruth Abdul JALEEL & Ragupathi GOPI & Rajaram PANNEERSELVAM
2008, Volume 26, Issue 3
- 153-162 Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review
by Karolina CHRISTA & Maria SORAL-ŚMIETANA - 163-173 Antioxidant activity, β-glucan and lipid contents of oat varieties
by Lucia Brindzová & Milan Čertík & Peter RAPTA & Michal Zalibera & Anna Mikulajová & Mária Takácsová - 174-181 Antimicrobial properties of some essential oils against some pathogenic microorganisms
by Nazan Celikel & Gökhan Kavas - 182-189 Distribution of major polyphenolic compounds in vine grapes of different cultivars growing in South Moravian vineyards
by Ondřej Mikeš & Naděžda Vrchotová & Jan Tříska & Marie Kyseláková & Jan Šmidrkal - 190-198 Rheological and sensory characteristics of yoghurt-modified mayonnaise
by Petr ŠTERN & Jan POKORNÝ & Alena ŠEDIVÁ & Zdeňka PANOVSKÁ - 199-210 Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical display cabinet
by Karel Hoke & Aleš Landfeld & Jiří Severa & Karel Kýhos & Rudolf Žitný & Milan Houška - 211-222 Functional bioactive compounds and biological activities of Spirulina platensis lipids
by Mohamed Fawzy Ramadan & Mohsen Mohamed Selim Asker & Zeinab K. Ibrahim - 223-228 Effect of juice clarification by flotation on the quality of white wine and orange juice and drink - Short Communication
by Eleni SINDOU & Vasilios VAIMAKIS & Tiverios VAIMAKIS & Ioannis G. ROUSSIS
2008, Volume 26, Issue 2
- 73-98 Biosynthesis of food constituents: Natural pigments. Part 2 - a review
by Jan Velíšek & Jiří Davídek & Karel Cejpek - 99-108 Degradation of α-galactosides during the germination of grain legume seeds
by Pavel KADLEC & Jana DOSTÁLOVÁ & Jana BERNÁŠKOVÁ & Michaela SKULINOVÁ - 109-116 Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey
by Ebru Firatligil-Durmuş & Evžen Šárka & Zdeněk Bubník - 113-131 Formation of carboxylic acids during degradation of monosaccharides
by Ondřej Novotný & Karel Cejpek & Jan Velíšek - 132-138 Czech medicinal plants as possible sources of antioxidants
by Lucie BUŘIČOVÁ & Zuzana RÉBLOVÁ - 139-145 Effect of ethanol on interactions of bitter and sweet tastes in aqueous solutions
by Zdeňka PANOVSKÁ & Alena ŠEDIVÁ & Markéta JEDELSKÁ & Jan POKORNÝ - 146-152 HPLC-MS/MS method for analysis of isoproturon in difficult matrix: poppy seeds
by Tomáš Kovalczuk & Jan Poustka & Jana Hajšlová
2008, Volume 26, Issue 1
- 1-14 Perspectives and applications of immobilised β-galactosidase in food industry - a review
by Zuzana Grosová & Michal Rosenberg & Martin Rebroš - 1-71 Prof. Dr. Ing. Vladimír Kyzlink, DrSc., Dr.h.c. deceased
by P. Pipek - 15-23 Influence of Alcalase and transglutaminase on immunoreactivity of cow milk whey proteins
by Barbara WRÓBLEWSKA & Lucjan JĘDRYCHOWSKI & Gyongyi HAJÓS & Erzsebet SZABÓ - 24-30 The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies
by Joanna Leszczyńska & Agata Łącka & Malgorzata Bryszewska & Ewa Brzezińska-Błaszczyk - 31-37 Determination of folates in vegetables and their retention during boiling
by Marie HOLASOVÁ & Vlasta FIEDLEROVÁ & Slavomíra VAVREINOVÁ - 38-47 Preparation of high Fischer ratio oligopeptide by proteolysis of corn gluten meal
by Ying MA & Li LIN & Da-Wen SUN - 48-57 Sloughing in potatoes induced by tuber density and affected by variety
by Anna Hejlová & Jiří Blahovec - 58-64 Fractionation and identification of some phenolics extracted from evening primrose seed meal
by Lucia Zahradníková & Štefan Schmidt & Zuzana Sékelyová & Stanislav Sekretár - 65-70 Mercury and methylmercury in muscle tissue of chub from the Elbe River main tributaries
by Kamila KRUŽÍKOVÁ & Zdeňka SVOBODOVÁ & Olga VALENTOVÁ & Tomáš RANDÁK & Josef VELÍŠEK
2007, Volume 25, Issue 6
- 1-1 Volume 25 - Index, Authors Index, Author Institutions Index, Subjects Index, List of Reviewers
by editors - 291-315 Biosynthesis of food constituents: Natural pigments: Part 1
by Jan Velíšek & Jiří Davídek & Karel Cejpek - 316-324 Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals
by Bernadetta Hozová & Ľudovít Kuniak & Petra Moravčíková & Alena Gajdošová - 325-332 Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes
by Mária Kováčová & Eva Malinová - 333-338 The influence of the development specific surface of sorption on the wettability of instant soups
by Aneta Ocieczek & Piotr Palich - 339-350 Occurrence of trichothecene mycotoxins in cereals harvested in the Czech Republic
by Jana Hajšlová & Kateřina Lancová & Monika Sehnalová & Alexandra Krplová & Milena Zachariášová & Hana Moravcová & Jan Nedělník & Jaroslava Marková & Jaroslava Ehrenbergerová - 351-358 Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46
by Vedran Slačanac & Jovica Hardi & Darko Čuržik & Hrvoje Pavlović & Mirela Lučan & Mato Vlainić - 359-364 Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report
by Magdalena Karamać & Eva Sendrejová & Agnieszka Kosińska & Dana Urminská
2007, Volume 25, Issue 5
- 231-242 Irradiation of spices - a review
by Jana Sádecká - 243-248 Bread features evaluation by NIR analysis
by Ondřej Jirsa & Marie Hrušková & Ivan Švec - 249-258 Effects of wheat cultivar and harvest year on technological quality studied by univariate and multivariate analyses
by Ivan Švec & Marie Hrušková & Ondřej Jirsa - 257-264 Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents
by Lenka Karšulínová & Blanka Folprechtová & Marek Doležal & Jana Dostálová & Jan Velíšek - 265-271 Acrylonitrile in food contact materials - two different legislative approaches: comparison of direct determination with indirect evaluation using migration into food simulants
by Ivana Poustková & Jan Poustka & Luboš Babička & Jaroslav Dobiáš - 272-282 Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1
by Denisa Liptáková & Ľubomír Valík & Andrea Lauková & Viola Strompfová - 283-290 Thermal inactivation of Enterococcus faecium
by Vladimiír Špelina & Ljuba Schlemmerová & Aleš Landfeld & Karel Kýhos & Pavel Měřička & Milan Houška
2007, Volume 25, Issue 4
- 159-174 Fluorescence spectroscopy and chemometrics in the food classification - a review
by Jana Sádecká & Jana Tóthová - 174-181 Trans-free fats with the products of the oil palm - a selective review
by Kurt G. Berger - 182-188 Determination of polyphenols in beer by an effective method based on solid-phase extraction and high performance liquid chromatography with diode-array detection
by Markéta Dvořáková & Petr Hulín & Marcel Karabín & Pavel Dostálek - 189-194 Prediction of the kind of sprouts of Cruciferae family based on artificial neural network analysis
by Adam Buciński & Henryk Zieliński & Halina Kozłowska - 195-201 Occurrence of squalene and cholesterol in various species of Czech freshwater fish
by Zdenka Kopicová & Slavomíra Vavreinová - 202-207 Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation
by Nural Karagözlü & Cem Karagözlü & Bülent Ergönül - 208-213 Dry heat inactivation of Bacillus cereus in rice
by Milan Houška & Karel Kýhos & Aleš Landfeld & Jiřina Průchová & Ljuba Schlemmerová & Hana Šmuhařová & Vladimír Špelina & Pavla Novotná - 214-220 Detection of pathogenic Yersinia enterocolitica serotype O:3 by biochemical, serological, and PCR methods
by Jana Simonová & Miroslava Vázlerová & Iva Steinhauserová - 221-229 Determination and occurrence of bisphenol A, bisphenol A diglycidyl ether, and bisphenol F diglycidyl ether, including their derivatives, in canned foodstuffs' from the Czech retail market
by Jan Poustka & Lenka Dunovská & Jana Hajšlová & Kateřina Holadová & Ivana Poustková
2007, Volume 25, Issue 3
- 101-118 Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 2 - a review
by Jan Velíšek & Karel Cejpek - 119-130 Formation of α-hydroxycarbonyl and α-dicarbonyl compounds during degradation of monosaccharides
by Ondřej Novotný & Karel Cejpek & Jan Velíšek - 131-143 The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)
by Jana Horváthová & Milan Suhaj & Martin Polovka & Vlasta Brezová & Peter Šimko - 144-150 Risk analysis in Turkey milk production
by Halil Kizilaslan & Nuray Kizilaslan - 151-157 Quality parameters of noodles made with various supplements
by Žaneta Ugarčić-Hardi & Marko Jukić & Daliborka Koceva Komlenić & Mirjana Sabo & Jovica Hardi
2007, Volume 25, Issue 2
- 49-64 Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 1 - a review
by Jan Velíšek & Karel Cejpek - 65-72 Evaluation of barley grass as a potential source of some nutritional substances
by Ivana Paulíčková & Jaroslava Ehrenbergerová & Vlasta Fiedlerová & Dana Gabrovská & Pavla Havlová & Marie Holasová & Jiří Kopáček & Jarmila Ouhrabková & Jitka Pinkrová & Jana Rysová & Kateřina Vaculová & Renata Winterová - 73-80 Antioxidant and radical scavenging activities of a barley crude extract and its fraction
by Ryszard Amarowicz & Zofia Żegarska & Ronald B. Pegg & Magdalena Karamać & Agnieszka Kosińska - 81-89 Screening of antimicrobial activity of essential oil and methanol extract of Satureja hortensis on foodborne bacteria and fungi
by Ahmet Adiguzel & Hakan Ozer & Hamdullah Kilic & Bulent Cetin - 90-99 Ultrasonic effect on pH, electric conductivity, and tissue surface of button mushrooms, Brussels sprouts and cauliflower
by Anet Režek Jambrak & Timothy J. Mason & Larysa Paniwnyk & Vesna Lelas
2007, Volume 25, Issue 1
- 1-16 Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins - a review
by Jan Velíšek & Karel Cejpek - 17-24 Determination of banned dyes in spices by liquid chromatography-mass spectrometry
by Petr Botek & Jan Poustka & Jana Hajšlová - 25-31 Determination of polydextrose as a fat replacer in butter
by Kateřina Míčková & Jana Čopíková & Andriy Synytsya - 32-38 Sodium cholate sorption on N-octadecylpectinamide in comparison with cholestyramine
by Andriy Synytsya & Lucie Fesslová & Milan Marounek & Jana Čopíková - 39-47 Free and bound 3-chloropropane-1,2-diol in coffee surrogates and malts
by Veronika Divinová & Marek Doležal & Jan Velíšek
2006, Volume 24, Issue 6
- 241-254 Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids - a review
by Jan Velíšek & Karel Cejpek - 255-260 Determination of selected parameters of quality of the dairy products by NIR spectroscopy
by Jana Růžičková & Květoslava Šustová - 261-267 Separation techniques for distillery stillage treatment
by Kateřina Lapišová & Roman Vlček & Jana Klozová & Mojmír Rychtera & Karel Melzoch - 268-274 Solid-phase microextraction for analysis of mould cheese aroma
by Eva Vítová & Blanka Loupancová & Jana Zemanová & Hana Štoudková & Pavel Březina & Libor Babák - 275-282 Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
by Jurislav Babić & Drago Šubarić & Đurđica Ačkar & Vlasta Piližota & Mirela Kopjar & Nela Nedić Tiban - 283-287 Sensory profiles of sweeteners in aqueous solutions
by Alena Šedivá & Zdeňka Panovská & Jan Pokorný - 288-296 Occurrence of Alternaria toxins in fibre flax, linseed, and peas grown in organic and conventional farms: Monitoring pilot study
by Jana Králová & Jana Hajšlová & Jan Poustka & Miroslav Hochman & Marie Bjelková & Lenka Odstrčilová
2006, Volume 24, Issue 5
- 193-216 Biosynthesis of food constituents: Lipids. 1. Fatty acids and derivated compounds - a review
by Jan Velíšek & Karel Cejpek - 217-222 The comparison of the methods for the identification of pathogenic serotypes and biotypes of Yersinia enterocolitica: Microbiological methods and PCR
by Miroslava Vázlerová & Iva Steinhauserová - 223-231 Phthalic acid esters (PAEs) in the food chain
by Alžbeta Jarošová - 232-240 Distribution of selected elements as wine origin markers in the wine-making products
by Milan Suhaj & Mária Koreňovská
2006, Volume 24, Issue 4
- 149-155 Biosynthesis of food constituents: Peptides - a review
by Jan Velíšek & Roman Kubec & Karel Cejpek - 156-163 Freezing point of heat-treated drinking milk in the Czech Republic
by Pavlína Navrátilová & Bohumíra Janštová & Petra Glossová & Lenka Vorlová - 164-171 Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni
by Hrvoje Pavlović & Jovica Hardi & Vedran Slačanac & Marija Halt & Dragana Kocevski - 172-179 Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods
by Blanka Svejkovská & Marek Doležal & Jan Velíšek - 180-192 Antimutagenic effect of epigallocatechin gallate and its effect on the immune response in mice
by Petr Šmerák & Helena Šestáková & Zdeňka Polívková & Rudolf Štětina & Martina Langová & Ivo Bárta & Bohumil Turek & Jiřina Bártová
2006, Volume 24, Issue 3
- 93-109 Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review
by Jan Velíšek & Roman Kubec & Karel Cejpek - 110-118 A study of the factors affecting the foaming properties of egg white - a review
by Kateryna Lomakina & Kamila Míková - 119-126 Antimutagenic effect of genistein
by Zdeňka Polívková & Martina Langová & Petr Šmerák & Jiřina Bártová & Ivo Bárta - 127-132 PCR-based detection of cow's milk in goat and sheep cheeses marketed in the Czech Republic
by Eva Mašková & Ivana Paulíčková - 133-137 Study of factors affecting acrylamide levels in model systems
by Zuzana Ciesarová & Eugen Kiss & Emil Kolek - 138-142 Rapid determination of methylmercury in fish tissues
by Petr Maršálek & Zdeňka Svobodová - 143-148 Effect of plastic packages on benzo[a]pyrene concentration in sunflower oil
by Peter Šimko & Božena Skláršová & Peter Šimon & Elena Belajová
2006, Volume 24, Issue 2
- 45-58 Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a review
by Jan Velíšek & Karel Cejpek - 59-61 Biosynthesis of food constituents: Amino acids. 3. Modified proteinogenic amino acids - a review
by Jan Velíšek & Karel Cejpek - 62-71 The status of micronutrients (Cu, Fe, Mn, Zn) in tea and tea infusions in selected samples imported to the Czech Republic
by Renée Street & Jiřina Száková & Ondřej Drábek & Lenka Mládková - 72-83 Antimutagenic effect of curcumin and its effect on the immune response in mice
by Petr Šmerák & Zdeňka Polívková & Helena Šestáková & Rudolf Štětina & Ivo Bárta & Martina Langová & Bohumil Turek & Jiřina Bártová - 84-92 Monitoring of pesticide residues in apples from Slovakia for baby food production
by Milena Dömötörová & Andrea Hercegová & Eva Matisová
2006, Volume 24, Issue 1
- 1-10 Biosynthesis of food constituents: Amino acids: 1. The glutamic acid and aspartic acid groups - a review
by Jan Velíšek & Karel Cejpek - 11-18 Determination of the contents of A- and B-starches in barley using Low Angle Laser Light Scattering
by Ivan Bohačenko & Josef Chmelík & Vratislav Psota - 19-25 Chemoprotective Effects of Broccoli Juice Treated with High Pressure
by Lucie Mandelová & Jiří Totušek - 26-32 The sensory characteristics of berry-flavoured kefir
by Lütfiye Yilmaz & Tülay Özcan Yilsay & Arzu Akpinar Bayizit - 33-40 Fungal contamination and the levels of mycotoxins (Don and Ota) in cereal samples from poland and east slovakia
by Eva Čonková & Anna Laciaková & Igor Štyriak & Ludwik Czerwiecki & Grażyna Wilczyńska - 41-44 Separation of low molecular weight rapeseed proteins by RP-HPLC-DAD - a short report
by Agnieszka Kosińska & Uttam D. Chavan & Ryszard Amarowicz
2005, Volume 23, Issue 6
- 217-223 Phthalates: toxicology and food safety - a review
by Přemysl Mikula & Zdeňka Svobodová & Miriam Smutná - 224-229 Enzymatic activity in fermented milk products containing bifidobacteria
by Iva Trojanová & Rada Vojtěch - 230-239 Oxidative changes of vegetable oils during microwave heating
by Jana Dostálová & Pavel Hanzlík & Zuzana Réblová & Jan Pokorný - 240-245 Use of video image analysis for the evaluation of beef carcasses
by Oldřich Smékal & Petr Pipek & Mitsuyoshi Miyahara & Jarmila Jeleníková - 246-250 Changes in selected vitamins, microorganism counts, and sensory quality during storage of pressurised sprouted seed of alfalfa (Medicago sativa L.)
by Dana Gabrovská & Ivana Paulíčková & Eva Mašková & Vlasta Fiedlerová & Kateřina Kocurová & Jiřina Průchová & Jan Strohalm & Milan Houška - 251-256 Quantitative analysis of chloramphenicol residues in shrimp muscle tissues by Chemiluminescent enzyme immunoassay
by Xu Chuanlai & Peng Cifang & Hao Kai & Jin Zhengyu & Wang Wukang
2005, Volume 23, Issue 5
- 173-183 Biosynthesis of food constituents: Saccharides. 2. Polysaccharides - a review
by Jan Velíšek & Karel Cejpek - 184-189 Characteristics of fermented dough predicted by using the NIR technique
by Ondřej Jirsa & Marie Hrušková - 190-195 The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food
by Ilyas Çelik & Fatma ISIK & Omer Simsek & Oguz Gursoy - 196-201 Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition
by Marie Holasová & Vlasta Fiedlerová & Petr Roubal & Martina Pechačová - 202-208 Antimutagenic effect of resveratrol
by Martina Langová & Zdeňka Polívková & Petr Šmerák & Jiřina Bártová & Ivo Bárta - 209-216 Biogenic amine content in sterilised and pasteurised long-term stored processed cheese
by Tomáš Komprda & Kateřina Novická & Libor Kalhotka & Dana Smělá
2005, Volume 23, Issue 4
- 129-144 Biosynthesis of food constituents: Saccharides. 1. Monosaccharides, oligosaccharides, and related compounds - a review
by Jan Velíšek & Karel Cejpek - 145-151 Prediction of wheat milling characteristics by near-infrared reflectance spectroscopy
by Jaroslav Blažek & Ondřej Jirsa & Marie Hrušková - 152-158 Effect of temperature and composition on thermal conductivity of "Mlinci" dough
by Bernarda Šeruga & Sandra Budžaki & Žaneta Ugarčić-Hardi & Marijan Šeruga - 159-165 the contents of trans fatty acids and cla in cow colostrum and milk fat in the early lactation period
by Beata Paszczyk & Zofia Żegarska & Zbigniew Borejszo - 166-172 cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses
by Ki̇ni̇k Ozer & Oguz Gursoy & A. Kemal SECKİN
2005, Volume 23, Issue 3
- 85-92 Prospects for rapid bioluminescent detection methods in the food industry - a review
by Pavel Dostálek & Tomáš Brányik - 93-102 Potential application of oilseeds as sources of antioxidants for food lipids - a review
by Štefan Schmidt & Jan Pokorný - 103-110 Application of cross-flow ultrafiltration on inorganic membranes in purification of food materials
by Andrea Hinková & Zdenek Bubník & Vladimír Pour & Svatopluk Henke & Pavel Kadlec - 111-115 Application of ionising radiation for the stabilisation of Trichoderma viride cellulases
by Vít Plaček & Karel Vacek & Jan Káš & Kateřina Demnerová & Jarmila Zídková & Jiří Sajdok - 116-120 α-Glucosidase and β-glucosidase from psychrotrophic strain arthrobacter sp. C2-2
by Eva Benešová & Michaela Marková & Blanka Králová - 121-125 Two rapid diagnostic procedures for the identification of Campylobacter jejuni/coli in food matrix
by Tomáš Jeleník & Zdeňka Šabatková & Kateřina Demnerová & Jarmila Pazlarová
2005, Volume 23, Issue 2
- 41-50 Possibilities of different animal milk detection in milk and dairy products - a review
by Markéta Borková & Jana Snášelová - 51-63 Influence of enzymatic cow milk hydrolysates on IgA and IgG response of Balb/c mice organism
by Barbara Wróblewska & Lucjan Jędrychowski - 64-68 Antioxidant and antiradical activity of ferulates
by Magdalena Karamać & Adam Buciński & Ronald B. Pegg & Ryszard Amarowicz - 69-73 Determination of ochratoxin A in beer
by Ľubomír Daško & Elena Belajová & Drahomíra Rauová & Milan Kováč - 74-83 Changes in the macrocomponents and microstructure of white bean seeds upon mild hydrothermal treatment
by Maria Soral-Śmietana & Urszula Krupa
2005, Volume 23, Issue 1
- 1-11 Optimum conditions of rice puffing - review
by Karel Hoke & Jiřina Houšová & Milan Houška - 12-19 Anti-yeast effects of some plant extracts on yeasts contaminating processed poultry products in Egypt
by Abdel-Aziz Hemly Brr & Yehia Abdel-Galele Mahmoud - 20-26 Determination of fumonisins B1 and B2 in beer
by Ľubomír Daško & Drahomíra Rauová & Elena Belajová & Milan Kováč - 27-35 Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC
by Ivan Bohačenko & Zdenka Kopicová & Jitka Pinkrová - 36-39 TLC separation of methylated (-)-epigallocatechin-3-gallate
by Ryszard Amarowicz & Anna Maryniak & Fereidoon Shahidi
2004, Volume 22, Issue SpecialIssue
- 1-1 Conference "Chemical Reactions in Foods V", Sept 29-Oct 1, 2004, Prague, Czech RepublicContent
by editors - 1-10 Thermal processing contaminants in foodstuffs and potential strategies of control
by A. Studer & I. Blank & R. H Stadler - 1-89 Chemical and technological characterisation of melanoidins from espresso coffee (abstract only)
by F. Bacchini & A. Dagostina & G. Boschin & A. Arnoldi - 11-14 Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)
by F. Mestdagh & B. De Meulenaer & C. Van Peteghem & C. Cromphout & O. Thas - 15-18 Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
by T. De Wilde & B. De Meulenaer & F. Mestdagh & R. Verhé & Y. Govaert & S. Fraselle & J. M Degroodt & S. Vandeburie & K. Demeulemeester & A. Calus & W. Ooghe & C. Van Peteghem - 19-21 Ways to reduce the acrylamide formation in cracker products
by M. Vass & T. M Amrein & B. Schönbächler & F. Escher & R. AMADÒ - 22-24 Factors affecting the formation of acrylamide in coffee
by K. Bagdonaite & M. Murkovic - 25-28 Influence of dough ingredients on 3-Mcpd formation in toast
by C. M Breitling-Utzmann & H. Hrenn & N. U Haase & G. M Unbehend - 29-34 Natural toxins in food crops and their changes during processing
by J. Hajšlová & V. Schulzová & P. Botek & J. Lojza - 36-39 Decrease of the allergenic activity of foods by shock waves
by N. Wolff & U. Cogan & H. Zuckerman & N. Karin & Y. Levy & Y. E Krasik & J. Felsteiner & R. Reifen & S. Yannai - 41-44 The changes of α-galactosides during germination and high pressure treatment of chick-pea seeds
by J. Dostálová & P. Kadlec & J. Culková & A. Hinková & M. Houška & J. Strohlam - 45-48 Acylglycosides as future food preservatives
by J. Prekop & R. Červenková & E. Bartošová & Z. Špičková & J. Šmidrkal & V. Filip & M. Plocková - 50-53 Flavour and vinylogous compounds generated by Maillard-type reactions
by I. Blank & T. Davidek & Ph. Pollien & S. Devaud