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2003, Volume 21, Issue 2
- 43-49 Effect of lactic acid on the growth dynamics of Candida maltosa YP1
by D. Lauková & Ľ. Valík & F. Görner - 51-58 Relation between free amino acids and the biogenic amines contents in green tomatoes inoculated with Lactobacillus plantarum
by M. Veselá & M. Drdák & S. Standara - 59-70 Extention of the spectra of plant products for the diet in coeliac disease
by J. Petr & I. Michalík & H. Tlaskalová & I. Capouchová & O. Faměra & D. Urminská & L. Tučková & H. Knoblochová - 71-77 Use of maturograph and spring oven for the dermination of wheat flour baking characteristics
by M. Hrušková & J. Skvrnová - 78-84 Comparison of antioxidative activity data for aqueous extracts of lemon balm (Melissa officinalis L.), oregano (Origanum vulgare L.), thyme (Thymus vulgaris L.), and agrimony (Agrimonia eupatoria L.) obtained by conventional methods and the DNA-based biosensor
by Ľ. Heilerová & M. Bučková & P. Tarapčík & S. Šilhár & J. Labuda
2003, Volume 21, Issue 1
- 1-12 13C CP/MAS NMR spectra of pectins: a peak-fitting analysis in the C-6 region
by A. Synytsya & J. Opíková & J. Brus - 13-17 Determination of vinyl chloride monomer in food contact materials by solid phase microextraction coupled with gas chromatography/mass spectrometry
by I. Jordáková & J. Dobiáš & M. Voldich & J. Poustka - 19-27 Changes on Storage of Peanut Oils Containing High Levels of Tocopherols and β-Carotene
by Jan Pokorný & Lucie Parkányiová & Zuzana Réblová & Ludmila Trojáková & Hidetoschi Sakurai & Tatsuo Uematsu & Mitsuyoshi Miyahara & Tomohiro Yano - 28-33 Wheat flour dough alveograph characteristics predicted by NIRSystems 6500
by M. Hrušková & P. Šmejda - 34-40 Properties of thin metallic films for microwave susceptors
by J. Česnek & J. Dobiáš & J. Houšová & J. Sedláček
2002, Volume 20, Issue 6
- 209-214 Antioxidant activity of rye caryopses and embryos extracts
by M. Karamać & R. Amarowicz & S. Weidner & S. Abe & F. Shahidi - 215-222 Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology
by B. Hozová & J. Jančovičová & L. Dodok & V. Buchtová & L. Staruch - 223-228 Essential oil composition of Ocimum basilicum L. and Ocimum minimum L. in Turkey
by Musa Özcan & Jean-Clause Chalchat - 229-236 Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour
by J. Pokorný & A. Farouk Mansour & F. Pudil & V. Janda - 237-244 Influence of the amount of rennet, calcium chloride addition, temperature, and high-pressure treatment on the course of milk coagulation
by A. Landfeld & P. Novotná & M. Houška
2002, Volume 20, Issue 5
- 161-170 Optical isomers of chloropropanediols: mechanisms of their formation and decomposition in protein hydrolysates
by J. Velíšek & M. Doležal & C. Crews & T. Dvořák - 171-174 Comparison of four methods for identification of bifidobacteria to the genus level
by E. Vlková & J. Medková & V. Rada - 175-180 Histometric evaluation of meat products - determination of size and number of objects
by B. Tremlová & P. Štarha - 181-191 Antimutagenic effect of ellagic acid and its effect on the immune response in mice
by P. Šmerák & H. Šestáková & Z. Polívková & I. Bárta & B. Turek & J. Bártová & M. Langová & M. Anděl - 193-201 Residence time distribution during egg yolk pasteurisation
by A. Landfeld & R. Žitný & M. Houška & K. Kýhos & P. Novotná - 203-208 Testing of scanner and colour-meter for observation of changes during storage of two selected foods
by P. Novotná & K. Kýhos & A. Landfeld & J. Strohalm & M. Houška
2002, Volume 20, Issue 4
- 125-130 Changes of wheat flour properties during short term storage
by M. Hrušková & D. Machová - 131-134 Comparison of some commercial pectic enzyme preparations applicable in wine technology
by D. Čapounová & M. Drdák - 135-143 The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation
by J. Karovičová & Z. Kohajdová - 144-150 Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo Paulo (Brazil)
by C.K.B. Ferrari & E.A.F.S. Torres - 151-160 Temperature profiles in dough products during microwave heating with susceptors
by J. Houšová & K. Hoke
2002, Volume 20, Issue 3
- 89-94 The occurrence of moulds in fermented raw meat products
by A. Mižáková & M. Pipová & P. Turek - 95-97 Immobilized metal ion chromatographic (IMAC) determination of ovomucoid in hen's egg white
by A. Prošková & J. Kučera - 98-104 Proximate neutral lipid composition of niger (Guizotia abyssinica Cass.) seed
by Mohamed Fawzy Ramadan & Jörg-Thomas Mörsel - 105-112 Sensory quality of stored croissant-type bakery products
by B. Hozová & I. Kukurová & R. Turicová & L. Dodok - 113-115 Influence of ozone on properties of jams
by Ľ. Polívka & E. Fendrich & B. Škárka - 117-124 Microwave heating - the influence of oven and load parameters on the power absorbed in the heated load
by J. Houšová & K. Hoke
2002, Volume 20, Issue 2
- 43-47 Beta-galactosidase activity in psychrotrophic microorganisms and their potential use in food industry
by P. Karasová & V. Spiwok & Š. Malá & B. Králová & N.J. Russell - 48-52 Inhibition of Aspergillus niger DMF 0801 by monoacylglycerols prepared from coconut oil
by Z. Řiháková & V. Filip & M. Plocková & J. Šmidrkal & R. Červenková - 53-62 Optimisation of indirect competitive ELISAs of a-, b-, and k-caseins for the recognition of thermal and proteolytic treatment of milk and milk products
by M. Vítková & P. Rauch & L. Fukal - 63-68 A simple method for determination of deoxynivalenol in cereals and flours
by F. Kotal & Z. Radová - 69-73 The conformability of two equations for bacterial growth in pork
by M. Miyahara & T. Matsumoto & H. Sakurai & P. Pipek - 74-78 Chemical and biochemical changes during microwave treatment of wheat
by J. Kaasová & B. Hubáčková & P. Kadlec & J. Příhoda & Z. Bubník - 79-82 Changes in Egg Volatiles during Storage
by J. Adamiec & M. Doležal & K. Míková & J. Davídek - 83-88 Authenticity of 100% orange juice in the Czech market in 1996-2001
by M. Voldřich & P. Skálová & F. Kvasnička & P. Cuhra & M. Kubík & P. Pyš
2002, Volume 20, Issue 1
- 1-6 Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin
by M. Karamać & R. Amarowicz & H. Kostyra - 7-14 Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates
by M. Hrčková & M. Rusňáková & J. Zemanovič - 15-22 Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity
by A. Troszyńska & E. Ciska - 23-30 Microwave treatment and drying of germinated pea
by M. Skulinová & P. Kadlec & J. Kaasová & J. Dostálová & M. Zátopková & V. Hosnedl & J. Hrachovinová - 31-37 Simulation scheduling in food industry application
by S. Simeonov & J. Simeonovová - 39-40 Životní jubileum prof. Ing. Jiřího Davídka, DrSc
by J. Velíšek
2001, Volume 19, Issue 6
- 201-205 Content of phenolic acids in rye caryopses determined using DAD-HPLC method
by R. Amarowicz & S. Weidner - 207-212 Verification of suitability of selected detection systems for estimating antibiotic residues in goat's milk
by B. Hozová & Ľ. Minarovičová - 213-218 Wheat flour dough rheological characteristics predicted by NIRSystems 6500
by M. Hrušková & M. Bednářová & F. Novotný - 219-223 Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough
by Z. Špačková & J. Příhoda & S. Rovnaníková - 224-234 Sugar beet as a raw material for bioethanol production
by A. Hinková & Z. Bubník - 235-239 Evidence of spice black pepper adulteration
by B. Tremlová
2001, Volume 19, Issue 5
- 161-165 Unusual behavior of natural polyphosphates during IMAC
by M. Kmínková & A. Prošková & J. Kučera - 166-170 Effect of yeast extract supplementation on β-galactosidase activity of Lactobacillus delbrueckii subsp. bulgaricus 11842 grown in whey
by D. Bury & J. Geciova & P. Jelen - 171-176 Lactococcus lactis subsp. lactis LTM 32, a new bacteriocin-producing strain isolated from Vietnamese fermented milk
by T.M. DO & M. Plocková & J. Chumchalová - 177-181 Fatty acids in lipids of carp (Cyprinus carpio) tissues
by M. Kmínková & R. Winterová & J. Kučera - 182-188 The cereal grains: focus on vitamin E
by H. Zielinski & E. Ciska & H. Kozlowska - 189-195 Wheat and flour quality relations in a commercial mill
by M. Hrušková & K. Hanzlíková & P. Varáček - 196-200 Determination of astringent taste in model solutions and in beverages
by H. Valentová & S. Škrovánková & Z. Panovská & J. Pokorný
2001, Volume 19, Issue 4
- 121-124 Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures
by J. Pažáková & M. Pipová & P. Turek & J. Nagy - 125-131 Assay of antibiotic detection limits in cow's milk model samples and comparison of sensitivity of various detection systems (disk diffusion method, Delvotest SP and Penzym S 100)
by B. Hozová & M. Kratmüllerová - 132-138 The determination of isoflavones and coumestrol by capillary electrophoresis
by J. Moravcová & T. Kleinová - 139-142 Antioxidant activity of phenolic fraction of pea (Pisum sativum)
by R. Amarowicz & M. Karamać & S. Weidner - 143-147 The determination of ferulic acid in sugar beet pulp
by P. Jankovská & J. Čopíková & A. Sinitsya - 148-153 Use of helical ribbon mixer for measurement of rheological properties of fruit pulps
by P. Novotná & A. Landfeld & K. Kýhos & M. Houška & J. Strohalm - 154-160 Food preferences and choice among the Polish students
by E. Babicz-Zielińska
2001, Volume 19, Issue 3
- 81-84 Antioxidant activity of 2,6-dimethyl-3,5-dialkoxycarbonyl-1,4-dihydropyridines in metal-ion catalyzed lipid peroxidation
by G. Tirzitis & D. Tirzite & Z. Hyvonen - 85-89 The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening
by I. Kubiš & I. Křivánek & S. Gajdůšek - 90-96 Mutagenic effects of selected trichothecene mycotoxins and their combinations with aflatoxin B1
by P. Šmerák & I. Bárta & Z. Polívková & J. Bártová & M. Sedmíková - 97-103 Detection of olive oils authenticity by determination of their sterol content using LC/GC
by I. Bohačenko & Z. Kopicová - 106-110 Extract from Silybum marianum as a nutraceutical: a double-blind placebo-controlled study in healthy young men
by V. Šimánek & N. Škottová & J. Bartek & J. Psotová & P. Kosina & L. Balejová & J. Ulrichová - 111-120 Temperature profiles in microwave heated solid foods of slab geometry: Influence of process parameters
by J. Houšová & K. Hoke
2001, Volume 19, Issue 2
- 41-45 Strecker degradation products of aspartic and glutamic acids and their amides
by J. Rössner & J. Velíšek & F. Pudil & J. Davídek - 46-50 Control of mould growth by Lactobacillus rhamnosus VT1 and Lactobacillus reuteri CCM 3625 on milk agar plates
by M. Plocková & J. Stiles & J. Chumchalová & R. Halfarová - 51-56 Application of FT-IR spectroscopy in detection of food hydrocolloids in confectionery jellies and food supplements
by J. Čopíková & M. Černá & M. Novotná & J. Kaasová & A. Synytsya - 57-61 Oligosaccharide synthesis using a-glucosidases of different origin
by Š. Malá & P. Karasová & M. Marková & B. Králová - 62-66 Microwave treatment of rice
by J. Kaasová & P. Kadlec & Z. Bubník & V. Pour - 67-72 Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening
by L. Němcová & J. Štětina & H. Valentová - 73-80 Application of electrodialysis for lactic acid recovery
by V. Hábová & K. Melzoch & M. Rychtera & L. Přibyl & V. Mejta
2001, Volume 19, Issue 1
- 1-7 Influence of cheese ripening on the viscoelastic behaviour of edam cheese
by J. Buchar & I. Kubiš & S. Gajdůšek & I. Křivánek - 8-12 Determination of aflatoxins in food products by the ELISA method
by J. Leszczyńska & J. Masłowska & A. Owczarek & U. Kucharska - 13-18 Novel Strecker degradation products of tyrosine and dihydroxyphenylalanine
by J. Adamiec & K. Cejpek & J. Rössner & J. Velíšek - 19-23 Determination of oxidative stability in mixtures of edible oil with nonlipidic substances
by L. Trojáková & Z. Réblová & Z. Pokorný - 24-30 Changes during the extrusion of semolina in mixture with sugars
by A. Farouk Mansour & F. Pudil & V. Janda & J. Pokorný - 31-36 Determination of essential oils content and composition in caraway (Carum carvi L.)
by J. Sedláková & B. Kocourková & V. Kubáň - 37-40 Antibacterial activity of houttuynin sodium bisulphate (HSB)
by L. Kokoška & V. Rada
2000, Volume 18, Issue 6
- 207-212 The properties and quality of goat and sheep milk and its products
by B Hozová & M Grejtáková - 213-218 Enzymic browning of apples by polyphenol oxidases
by J. Lachman & V. Pivec & M. Orsák & J. Kučera - 219-223 Parametrs characterising the growth of Talaromyces avallaneus in relation to water activity (modelling fungal growth)
by Ľ. Valík & E. Piecková - 224-234 Effect of contamination by Pseudomonas fluorescens on principal components and technological parameters of pasterized milk during storage
by M. Vyletělová & O. Hanuš - 235-238 Use of spectrograph NIRS 6500 for prediction of wheat flour quality characteristics
by J. Pekárková & M. Hrušková & F. Novotný & D. Jurečka & E. Morávková - 239-244 Effect of different model storage conditions on the quality of the croissant-type bakery products
by B. Hozová & Ľ. Valík & Z. Csaplárová - 245-249 Evaluation of beer by sensory and gas chromatography analysis
by Thi Thu Huong Nguyen & H. Valentová & J. Velíšek & J. Čepička & J. Pokorný & F. Pudil - 250-255 Criteria of quality and freshness of hen aggs
by K. Míková & J. Davídek
2000, Volume 18, Issue 5
- 165-169 Proof of authenticity of pure instant coffee
by I. Bohačenko & Z. Veselý - 170-174 Pathogenic micro-organisms in waste waters from daiies
by P. Navrátilová - 175-182 Effects of lipolytic enzymes Pseudomonas fluorescens on liberation of fatty acids from milk fat
by M. Vyletělová & J. Ficnar & O. Hanuš - 183-186 Verification of prediction of growth of Listeria monocytogenes micro-organism in chicken meat
by A. Landfeld & M. R Karpíšková Houška & K. Kýhos & P. Novotná - 187-193 Changes in quality of natural orange juice pasteurised by high pressure during storage
by J. Strohalm & H. Valentová & M. Houška & P. Novotná & A. Landfeld & K. Kýhos & R. Grée - 194-200 Controlled thawing of foods
by K. Hoke & L. Klíma & R. Grée & M. Houška - 201-206 Composition and nutritional value of amaranth seeds
by P. Kalač & J. Moudrý - 207-211 The properties and quality of goat and sheep milk and its products - a review
by B. Hozová & M. Grejtáková
2000, Volume 18, Issue 4
- 121-123 A new amperometric sucrose biosensor based on fructose dehydrogenase
by V. Mastihuba & B. Leporisová - 124-128 Influence of natural antioxidants on heat-untreated meat products quality
by Ľ. Korimová & D. Máté & P. Turek - 129-136 Screening of strains of Saccharomyces cerevisiae for ethanol fermentation of very-high-gravity substrates
by P. Bafrncová & D. Šmogrovičová & T. Foltin & I. Sláviková & J. Pátková - 137-142 Evaluation of beer quality by sensory analysis
by Thi Thu Huong Nguyen & H. Valentová & J. Velíšek & J. Čepička & J. Pokorný & F. Pudil - 143-147 The use of polarity profiles of texture in the sensory evaluation of apples
by V. Horčin & I. Findová - 148-152 Food consumption, its aspects and consequences
by J. Hrubý - 153-158 Antioxidant complex of bioflavonoids and ascorbic acid in apples (Malus pumila Mill.) - a review
by J. Lachman & M. Orsák & V. Pivec - 159-163 Specific microflora of packed meet - a review
by I. Steinhauserová
2000, Volume 18, Issue 3
- 81-85 Non-linear relationship between food resource exploitation and population density of stored-product pests
by V. Stejskal - 86-90 Moisture sorption isotherms of millet seeds
by N.D. Menkov & D.I. Gelyazkov - 91-94 Phenotypic features and enzymatic profile of a Lactococcus lactis strain isolated from wara, an indigenous cheese product from Nigeria
by N.A. Olasupo - 95-97 Molecular detection of Brucella in milk using polymerase chain reaction
by A. Mohsen - 99-102 Benzoic acid in some milk products from the market in the Czech Republic
by A. Hejtmánková & J. Dolejšková & V. Horák & H. Dragounová & F. Louda - 103-109 A new method for rapid detection of Listeria monocytogenes in food
by K. Zdeňková & K. Demnerová & G. Jeníková & J. Pazlarová - 110-114 Influence of the specific growth rate on formation of sterols in yeast Saccharomyces cerevisiae during fed-batch cultivation
by J. Čermák & M. Rychtera & P. Nechvíle & J. Náhlík & K. Melzoch & J. Šindelář & J. Vovsík & J. Votruba - 115-119 Composition and nutritinal value of quinoa (Chenopodium quinoa) - a review
by P. Kalač & J. Moudrý
2000, Volume 18, Issue 2
- 41-48 Capillary electrophoretic and liquid chromatographic determination of synthetic dyes in non-alcoholic drinks and wine samples
by I. Jančářová & A. Vondráčková & A. Šlampová & V. Kubáň - 49-51 Antioxidant activities of allspice extracts in rapeseed oil
by D.V. Nguyen & M. Takácsová & M.N. Dang & K. Kristiánová - 52-54 Influence of yogurt cultures on benzoic acid content in yoghurt
by A. Hejtmánková & V. Horák & J. Dolejšková & F. Louda & H. Dragounová - 55-60 Microscopic examination of products from fish meat
by B. Tremlová - 61-65 Trace elements content in virgin sunflower oil production
by M. Koreňovská & O. Poláčeková - 67-70 Colour of baked products during baking
by P. Novotná & A. Landfeld - 71-74 Effect of the year and storage on ascorbic acid content and total polyphenol content in three apple varieties
by J. Lachman & M. Orsák & V. Pivec & J. Kučera - 75-80 Strains for fermentation of high gravity worts - a review
by J. Pátková & D. Šmogrovičová & Z. Dömény & P. Bafrncová
2000, Volume 18, Issue 1
- 1-4 Multivariate calibration of raw cow milk using NIR spectroscopy
by O. Kukačková & L. Čurda & J. Jindřich - 5-8 Changes of iodine content in milk of cows treated with Betadine
by L. Čurda & J. Rudolfová - 9-13 Influence of germination on the carbohydrate composition of pea
by P. Kadlec & A. Rubecová & Z. Réblová & H. Štarhová & Z. Bubník - 14-22 Storage of sugar beet raw juice
by A. Hinková & Z. Bubník & H. Štarhová & V. Pour & P. Kadlec - 23-28 Application of computer image analysis for evaluation and control of the sucrose crystallization process
by Z. Bubník & P. Kadlec & H. Štarhová & V. Pour & A. Hinková - 29-34 Chromatography of barley b-glucans
by J. Čopíková & A. Sinitsya & K. Vaculová - 35-40 Resveratrol - occurrence in wine originating from Czech vineyard regions and effect on human health
by K. Melzoch & V. Filip & D. Buckiová & I. Hanzlíková & J. Šmidrkal
1999, Volume 17, Issue 1
- 1-4 Enterocin NA: A Bacteriocin Produced by Enterococcus faecalis BFE 1057 Isolated from a Nigerian Fermented Dairy Product
by N.A. Olasupo & U. Schillinger & C. Franz & W.H. Holzapfel - 5-14 Sestavení kompetitivní enzymové imunoanalýzy pro stanovení α-laktalbuminu a β-laktoglobulinů kravského mléka
by L. Karasova & P. Rauch & L. Fukal - 15-21 Štúidium rastu a produkcie biogénnych amínov niektorými mikroorganizmami za modelových podmienok
by G. Greif & M. Greifova & J. Dvoran & J. Karovicova & V. Buchtova - 23-30 Vliv smykové viskozity a elasticity na senzorickou viskozitu modelových kapalných potravin
by P. Novotna & M. Houska & V. Sopr & H. Valentova & P. Stern - 31-34 Senzoricke hodnotenie jogurtov vyrobenych z kravského, ovčieho a kozieho mlieka
by J. Paiakova & O. Burdova & P. Turek & A. Laciakova - 35-39 Relevance of folic acid fortification of foods in the nutrition of women and children
by R. Uherova & M. Horkulicova & M. Mikusova
0000, Volume preprint
- 43826 Chlorhexidine dihydrochloride's effect on clinical, veterinary and food-origin Staphylococcus aureus
by Marta Štindlová & Václav Peroutka & Simona Lencová & Kamila Zdeňková - 44532 Sensory properties of pork sausage after sea buckthorn extract addition
by Marek Bobko & Lukáš Jurčaga & Alica Bobková & Alžbeta Demianová & Melina Korčok & Judita Lidiková & Miroslav Kročko & Ondřej Bučko & Andrea Mendelová & Terézia Švecová & Andrea Mesárošová - 44924 Gastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro study
by Gizem Özlük & Gabriela Krausová