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Content
2005, Volume 23, Issue 4
2005, Volume 23, Issue 3
2005, Volume 23, Issue 2
2005, Volume 23, Issue 1
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
- 54-59 S-Substituted cysteine derivatives in production of flavour and colour
by J. Velíšek & R. Kubec
- 60-63 Antioxidation capacity of Maillard systems with carbonyl products of sugar fragmentation
by K. Cejpek & L. Jarolímová & J. Velíšek
- 64-67 Phenolic compounds as cross-links of plant derived polysaccharides
by M. Bunzel & J. Ralph & H. Steinhart
- 68-71 Fluorescence fingerprints as a rapid predictor of the nutritional quality of processed and stored foods
by I. Birlouez-Aragon & P. A Mas & L. Ait Ameur & N. Locquet & E. De St Louvent & M. Zude
- 73-75 Synthesis of (Z,Z)-octadeca-10,12-dienoic acid
by C. Kellersmann & W. Francke & H. Steinhart
- 76-79 Fat blends on the base of structural triglycerides
by V. Filip & M. Zárubová & I. Piska & J. Šmidrkal
- 80-83 Functionality changes of natural antioxidants during food processing and storage
by J. Pokorný & Š. Schmidt & H. T. T. Nguyen
- 90-92 Heat-induced degradation of inulin
by A. Böhm & I. Kaiser & A. Trebstein & T. Henle
- 93-95 A new pathway of lactose degradation and arginine derivatization in milk
by E. Mavric & T. Henle
- 96-98 Dietary intake and urinary excretion of Maillard reaction products (MRPs)
by A. Förster & Y. Kühne & T. Henle
- 99-101 Hydroxymethylfurfural: an indicative parameter of heat damage in cereal products
by L. Ait Ameur & M. Zude & G. Trystram & I. Birlouez-Aragon
- 102-105 Factors affecting the formation of reducing compounds from biacetyl
by L. Jarolímová & J. Rysová & K. Cejpek & J. Velíšek
- 106-108 Copper(II)-complexation by non enzymatically glycated peptides
by S. T Seifert & R. Krause & K. Gloe & T. Henle
- 109-112 Allium discoloration: the nature of onion pinking and garlic greening
by R. Kubec & M. Hrbáčová & R. A Musah & J. Velíšek
- 113-115 Browning reactions between oxidized vegetable oils and amino acids
by J. Parkányiová & E. B Hutapea & L. Parkányiová & M. Miyahara & H. Sakurai & J. Pokorný
- 116-119 Maillard reaction products from glucose-methionine mixtures affect iron utilization in rats
by C. Delgado-Andrade & I. Seiquer & M. P Navarro
- 120-122 On the significant influence of water on the formation mechanisms of 5-acetyl-3,4-dihydro-2H-1,4-thiazine
by W. Engel & P. Schieberle
- 123-126 The separation of triacylglycerols using unpolar and medium polar capillary columns
by M. Zárubová & V. Filip & J. Šmidrkal & T. Kůtek & I. Piska
- 127-129 Fluorescence spectroscopy for monitoring rapeseed oil upon heating
by P. A. Mas & D. J.-R. Bouveresse & I. Birlouez-Aragon
- 130-132 Prostaglandin E2-dependent activation of Src-Stat3 signal pathway in human lung adenocarcinoma cells
by I. Nagamine & T. Yano & K. Endoh & T. Yamaki & T. Morimura & M. Miyahara & H. T. T. Nguyen & J. Pokorný & H. Sakurai
- 133-135 Protein-lipid interactions during oxidation of liposomes
by H. Salminen & R. Kivikari & M. Heinonen
- 136-139 Comparison of oxidative resistance of traditional and high-oleic peanut oils in emulsions
by A. Zainuddin & J. Parkányiová & L. Parkányiová & J. Pokorný & H. Sakurai
- 140-143 Lipid oxidation in margarine emulsions
by I. Pokorná & V. Filip & J. Šmidrkal
- 144-146 Determination of stigmasterol hydroperoxides using high-performance liquid chromatography-mass spectrometry with atmospheric pressure chemical ionization
by S. Kemmo & V. Ollilainen & A.-M. Lampi & V. Piironen
- 147-150 Fluorescence spectroscopy for monitoring extra virgin olive oil deterioration upon heating
by R. Cheikhousman & M. Zude & D. J.-R. Bouveresse & D. N Rutledge & I. Birlouez-Aragon
- 151-151 Optimisation of a headspace solid phase mi croextraction (HS-Spme) method to determine hexanal in baby foods
by G. García-Llatas & M. J. Lagarda & R. Farré & P. Abellán & F. Romero
- 153-153 Fluorescence of oxidizing oil-in-water emulsions (abstract only)
by V. Rampon & A. VILLIÈRE & D. J McClements & C. Genot
- 154-154 Structural and chemical modifications of β-lactoglobulin induced by aldehydes (abstract only)
by L. Li Yuet Hee & M. Dalgalarondo & H. Rogniaux & M. Viau & C. Genot
- 155-158 Antioxidant activity of acerola extracts
by I. Nagamine & H. Sakurai & H. T. T. Nguyen & M. Miyahara & J. Parkányiová & Z. Réblová & J. Pokorný
- 159-162 Hepatoprotective Effects of acerola cherry extract powder against d-galactosamine-induced liver injury in rats and its bioactive compounds
by I. Nagamine & M. Fujita & I. Hongo & H. T. T. Nguyen & M. Miyahara & J. Parkányiová & J. Pokorný & J. Dostálová & H. Sakurai
- 163-165 Phenolic Compounds of apples in the relation to the postharvest diseases
by M. Ducháčková & J. Schovánková & H. Opatová
- 166-168 Red wine as resveratrol protective system -
by I. Kolouchová & P. Zámostný & Z. Bělohlav & K. Melzoch & L. Siříšťová
- 169-169 Transformation of quercetin glucosides in onion and its impact on quecetin bioavailability in humans (abstract only)
by W. Wiczkowski & J. Romaszko & A. BUCIÑSKI & H. ZIELIÑSKI & D. Szawara-Nowak & J. Honke & H. Kozlowska & M. K Piskula
- 170-172 Effect of boiling on yellow onion quercetin (glucosides
by K. Nemeth & M. K Piskula & M. Takacsova
- 173-173 Determination of phytic acid by capillary isotachophoresis combined with capillary zone electrophoresis (abstract only)
by V. Prokorátová & F. Kvasnička & V. Beková
- 174-176 The sensory quality of sprouts obtained from the selected species of legume seeds
by A. Troszyńska & G. Larski & A. Kosińska
- 177-178 Amaranth seed extraction by propan-2-ol after enzymatic treatment
by M. Veselá
- 179-182 Efficiency of activity antioxidants in flaxseed oil and borago oil and their triacylglycerols
by K. Mińkowski
- 183-186 Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika
by I. Revilla & A. M Vivar-Quintana
- 187-190 Study of irradiated black pepper antioxidant activity changes
by M. Suhaj & J. Rácová
- 191-194 Green and roasted coffee antiradical activity stability in chemical systems
by M. Daglia & A. Papetti & G. Gazzani
- 195-198 Influence of phenolic compounds on sensory parameters of tea infusions
by P. Košulič & J. Pokorný & Z. Panovská
- 199-202 Enzyme-linked immunosorbent assay for the determination of isoflavones in alimentary important plants
by M. Vítková & Z. Macková & R. Koblovská & O. Lapčík
- 203-205 Protective effects of components in peanut skins against d-galactosamine-induced rat hepatic injury
by T. Matsubara & K. Todoroki & T. Yamaki & K. Ookuma & H. T. T. Nguyen & M. Miyahara & H. Kumagai & J. Pokorný & H. Sakurai
- 206-208 Antioxidant and antiradical activity of extracts of phenolic compounds from red bean
by R. Amarowicz & A. Troszyńska
- 209-211 Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast
by I. López-Galilea & S. Andueza & M. P. De Peña & C. Cid
- 212-214 Peroxyl radical scavenging activity of soluble high molecular weight fraction from coffee brews
by C. Delgado-Andrade & F. J Morales
- 215-218 Antioxidative and antimicrobial effects of some natural extracts in lard
by S. Sekretár & Š. Schmidt & M. Vajdák & L. Zahradníková & J. Annus
- 219-222 Changes of furanocoumarins content in vegetables during storage
by P. Botek & V. Schulzová & R. Peroutka & J. Hajšlová
- 223-226 Changes of phytoestrogens daidzein, genistein and their glycosides daidzin and genistin and coumestrol during processing of soyabeans
by J. Lojza & V. Schulzová & J. Hajšlová
- 227-230 The effect of chemical modifications on rheological properties of collagen from of baltic cod (Gadus morhua) skin stabilized by interaction with κ-carrageenan
by R. Tylingo & M. Sadowska
- 231-234 Chitin-glucan complex from Agaricus blazei, a potential raw material for production of food additives
by P. Blafková & A. Synytsya & J. Čopíková
- 235-237 Amino-dealkoxylation of hm citruc pectin with n-alkylamines: a kinetic study
by L. Sihelniková & A. Synytsya & J. Čopíková
- 238-241 Monoacylglycerols as food additives with antimicrobial properties
by E. Bartošová & R. Červenková & Z. Špičková & J. Šmidrkal & V. Filip & M. Plocková
- 242-245 Enzyme-linked immunosorbent assay for general and specific detection of Listeria spp. and monocytogenes in dairy products
by M. Blažková & L. Karamonová & P. Rauch & G. M Wyatt
- 246-249 Guaiacol formation in apple juice, effect of selected additives on Alicyclobacillus growth
by I. Fabíková & M. Voldřich & R. Ševčík & P. Hönigová & M. Čeřovský
- 250-250 Dietary fibres from Brassica vegetables bind heterocyclic amines in vitro (abstract only)
by K. Skog & R. Maul & M. Nyman
- 251-254 Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia
by Z. Ciesarová & V. Balasová & E. Kiss & E. Kolek & P. Šimko & M. Kováč
- 255-258 Chloropropanols and their esters in cereal products
by C. G Hamlet & P. A Sadd
- 259-262 Effects of yeast stress and organic acids on chloropropanols formation in cereal products
by C. G Hamlet & P. A Sadd
- 263-266 Formation and decomposition of 3-chloropropane-1,2-diol in model systems
by M. Doležal & P. Calta & J. Velíšek
- 267-271 Survey of 3-chloropropane-1,2-diol and its precursors in foods in the Czech Republic
by V. Divinová & B. Svejkovská & O. Novotný & J. Velíšek
- 272-275 Investigation of bisphenol a diglycidyl ether, bisphenol f diglycidyl ether and their hydroxy and chlorohydroxy derivatives stability in water-based food simulants
by I. Poustková & J. Dobiáš & J. Poustka & M. Voldřich
- 276-279 Characterisation of physicochemical interactions between benzo(a)pyrene contained in vegetable oil and polyethylene terephtalate
by B. Skláršová & P. Šimko & P. Šimon & E. Belajová
- 280-282 The determination of N-methylcarbamate pesticides using enzyme immunoassays with chemiluminescent detection
by B. Mičková & P. Rauch & A. Montoya & E. Ferri & F. Fini & S. Girotti
- 283-286 Changes of acrylamide levels in food products during technological processing
by L. Dunovská & J. Hajšlová & T. Čajka & K. Holadová & K. Hájková
- 287-289 Determination of free amino acid and biogenic amine contents of hungarian sparkling wines
by L. Simon-Sarkadi & E. Szőke & A. Kerekes
- 290-293 Rapid, sensitive and selective analysis of acrylamide in cereal products using bromination and GC/MS/MS
by C. G Hamlet & S. M Jayaratne & P. A Sadd
- 295-298 Effect of high hydrostatic pressure on the secondary structure of microbial transglutaminase
by O. Menéndez & H. Rawel & U. Schwarzenbolz & T. Henle
- 299-302 Influence of high pressure and papain treatment on some aspects of beef meat quality
by N. Schenková & M. Šikulová & J. Jeleníková & P. Pipek & M. Marek & M. Voldřich
- 303-305 Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin
by O. Krejčová & E. Šviráková & J. Dobiáš & M. Plocková
- 306-309 The differences of the structure of triacylglycerols as a result of enzymatic interesterification of fat mixtures with the omega-3 family polyenic fatty acids
by S. Ptasznik
- 310-313 Changes of free fatty acids during ripening of Niva cheese
by E. Vítová & J. Zemanová & Š. Bezděková & L. Babák & B. Loupancová & P. Březina
- 314-316 Monitoring of oligopeptides from blue-veined cheese during ripening
by J. Zemanová & E. Vítová & L. Hadra & M. Fišera
- 317-320 Nutritional changes of common oat (Avena sativa L.) and naked oat (Avena nuda L.) during germination
by D. Gabrovská & V. Fiedlerová & M. Holasová & E. Mašková & J. Ouhrabková & J. Rysová & R. Winterová & A. Michalová
- 321-324 Changes in potato after different thermal processes
by M. Hruškar & M. Krpan & K. Marković & D. Matković & N. Vahčić
- 325-328 Enzymatic changes in minimally processed apples
by J. Schovánková & E. Cocci & H. Opatová & M. Dallarosa
- 329-332 Application of NIR analysis to verify cocoa powder authenticity
by A. Trilčová & J. Čopíková & M. A Coimbra & A. Barros & L. Egert & A. Synytsya & H. Křístková
- 333-337 New formulations for low-fat frankfurters and its effect on product quality
by M. A LURUEÑA-MARTÍNEZ & I. Revilla & A. M Vivar-Quintana
- 338-341 FFA Evolution during storage of ground roasted coffee
by M. Vila & M. P DEPEÑA & C. Cid
- 342-345 Effect of gamma-irradiation on microbial decontamination and organoleptic quality of black pepper (Piper nigrum L.)
by J. Sádecká & E. Kolek & Z. Salková & J. Petríková & M. Kováč
- 346-348 Effect of some refining steps on rapeseed oil triacylglycerol structures
by Š. Schmidt & M. Vajdák & S. Sekretár & V. Koman
- 349-352 Evaluation of ketchup authenticity - chemical changes of markers during production and distribution
by V. Soukupová & H. Čížková & M. Voldřich
- 353-354 LAST MINUTE: Formation of semicarbazide (SEM) from natural compounds in food by heat treatment
by R. Gatermann & K. Hoenicke & M. Mandix
- 355-356 LAST MINUTE: Stability of acrylamide in food during storage
by K. Hoenicke & R. Gatermann
- 357-358 Analysis of furan in different foodstuffs using gas chromatography mass spectrometry
by K. Hoenicke & H. Fritz & R. Gatermann & S. Weidemann
2004, Volume 22, Issue 6
2004, Volume 22, Issue 5
2004, Volume 22, Issue 4
2004, Volume 22, Issue 3
2004, Volume 22, Issue 2
2004, Volume 22, Issue 1
2003, Volume 21, Issue 6
2003, Volume 21, Issue 5
2003, Volume 21, Issue 4
2003, Volume 21, Issue 3
2003, Volume 21, Issue 2
2003, Volume 21, Issue 1
2002, Volume 20, Issue 6
2002, Volume 20, Issue 5
2002, Volume 20, Issue 4
2002, Volume 20, Issue 3
2002, Volume 20, Issue 2