Content
2009, Volume 27, Issue 5
- 309-319 Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
by Silva Grobelnik Mlakar & Martina Bavec & Matjaž Turinek & Franc Bavec - 320-329 Influence of glycation and pepsin hydrolysis on immunoreactivity of albumin/globulin fraction of herbicide resistant wheat line
by András Nagy & Katarzyna Marciniak-Darmochwał & Stanisław Krawczuk & Dagmara Mierzejewska & Henryk Kostyra & Éva Gelencsér - 330-337 Polyphenolic content and composition and antioxidative activity of different cocoa liquors
by Ivana Radojčić Redovniković & Karmela Delonga & Slavica Mazor & Verica Dragović-Uzelac & Marija Carić & Jasna Vorkapić-Furač - 338-351 Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices
by Jan Oszmiański & Aneta Wojdyło - 352-360 Engineering rice based medium for production of lovastatin with Monascus species
by Bibhu Prasad Panda & Saleem Javed & Mohamed Ali - 361-371 Enterococcus faecium growth model
by Pavel Čermák & Aleš Landfeld & Pavel Měřička & Milan Houška - 372-378 Mycobacterium avium subsp. paratuberculosis and M. a. avium detected by culture, IS900 and IS901 highly sensitive PCR in bulk tank milk from dairy herds in the Czech Republic between 2002 and 2004
by Iva Slaná & Milan Bartoš & Petr Roubal & Vladimír Babák & Ivo Pavlík - 379-385 Occurrence of tetracycline, chlortetracycline, and oxytetracycline residues in raw cow's milk
by Pavlína Navrátilová & Ivana Borkovcová & Michaela Dračková & Bohumíra Janštová & Lenka Vorlová - 386-391 SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves - a short report
by Ryszard Amarowicz & Ronald B. Pegg & Agnieszka Kosińska
2009, Volume 27, Issue 4
- 223-227 Food products distribution systems redesign in the food corporation acquisition and fusion conditions
by Ivan GROS & Jakub DYNTAR & Stanislava GROSOVÁ - 228-233 The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg
by Naďa Hasníková-Schenková & Lucie Jiřincová & Markéta Šikulová & Aleš Landfeld & Miroslav Marek & Milan Houška & Michal Voldřich - 234-239 Detection of plant raw materials in meat products by HPLC
by Jan VAŇHA & Andrea HINKOVÁ & Marcela SLUKOVÁ & František KVASNIČKA - 240-248 Wheat hardness in relation to other quality factors
by Marie HRUŠKOVÁ & Ivan ŠVEC - 249-258 Size distribution of barley kernels
by Alena Sýkorová & Evžen Šárka & Zdeněk Bubník & Matyáš Schejbal & Pavel Dostálek - 259-266 Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma
by A. Rajchl & H. Čížková & M. Voldřich & D. Lukešová & Z. Panovská - 267-275 Optimisation of lab-scale continuous alcohol-free beer production
by Radek Lehnert & Pavel Novák & Filipe Macieira & Michal Kuřec & José A. Teixeira & Tomáš Brányik - 276-283 Exploitation of food feedstock and waste for production of biobutanol
by Petra Patáková & Jakub Lipovský & Hana Čížková & Jana Fořtová & Mojmír Rychtera & Karel Melzoch - 284-292 The occurrence of enterotoxigenic isolates of B. cereus in foodstuffs
by Josef Brychta & Jiří Smola & Petr Pipek & Jaroslav Ondráček & Vladimír Bednář & Alois Čížek & Tomáš Brychta - 293-299 Migration of nonylphenols from polymer packaging materials into food simulants
by L. Votavová & J. Dobiáš & M. Voldřich & H. Čížková
2009, Volume 27, Issue 3
- 143-150 Determination of free amino acids in cheeses from the Czech market
by Ivana Kabelová & Markéta Dvořáková & Hana Čížková & Pavel Dostálek & Karel Melzoch - 151-157 Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches
by Jurislav Babić & Drago Šubarić & Bronislav Miličević & Durdica Ačkar & Mirela Kopjar & Nela Nedić Tiban - 158-164 The effect of the barley variety, location and year crop on the haze of congress wort
by Vratislav Psota & Zuzana Skulilová & Jiří Hartmann - 165-170 Textural and flavour characteristics of commercial tomato ketchups
by Zdeňka Panovská & Petr Štern & Alena Váchová & Dobromila Lukešová & Jan Pokorný - 171-177 Influence of drying procedure on colour and rehydration characteristic of wild asparagus
by Stela Jokić & Ibrahim Mujić & Milan Martinov & Darko Velić & Mate Bilić & Jasmina Lukinac - 178-184 Variations in chemical compositions of Rosa damascena Mill. and Rosa canina L. fruits
by Soner Kazaz & Hasan Baydar & Sabri Erbas - 185-193 Determination of antagonistic starter cultures for pickle and olive fermentation processes
by Ahmet Hilmi Çon & Nihat Karasu - 194-202 Distribution of non-tuberculosis mycobacteria in environmental samples from a slaughterhouse and in raw and processed meats
by Monika Morávková & Marija Kaevska & Neysan Donnelly & Ivo PAVLÍK - 203-209 The use of Bacillus subtilis for screening fusaric acid production by Fusarium spp
by Antónia Šrobárová & Štefan EGED & Jaime TEIXEIRA DA SILVA & Alberto Ritieni & Antonello Santini - 210-215 Forecasting the necessity of grain fumigation during storage
by Dimitar KUZMANOV & Nikolay DIMITROV - 214-221 Tissue distribution and elimination of florfenicol in topmouth culter (Culter alburnus) after oral administration
by Weifen WANG & Xianjun DAI & Zhiqiang LI & Qingli MENG
2009, Volume 27, Issue 2
- 71-79 Quinoa - a rewiev
by Michala JANCUROVÁ & Lucia MINAROVIČOVÁ & Alexander DANDÁR - 80-87 Drinking water quality in the Czech Republic
by Jana Říhová Ambrožová & Jana Hubáčková & Iva Čiháková - 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