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Czech Journal of Food Sciences
Current issue
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Impact of proofing and baking parameters on B complex vitamins retention of Arabic flatbread produced from wheat flour with different extraction rates
Detection of frozen-thawed beef, pork and chicken meat
In press
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Czech Journal of Food Sciences, 2026 (vol. 44)
Czech Journal of Food Sciences, 2026 (vol. 44), issue 1
Articles
List of reviewers 2025
Original Paper
Effect of the pumpkin seed flour and pumpkin seed oil cake flour addition on quality of wheat bread
Influence of the ageing time on the quality of three kinds of cold-climate mountain grape brandy
Reduction of sodium chloride in bread using encapsulated salt
Exploring the potential use of two species of Dioscorea in composite flours for bakery products
Evaluation of antibacterial activities of two types of local Jordanian honey with Manuka honey: A comparative study
The effect of chitosan enriched with different essential oils on the physicochemical and microbiological quality of trout burgers stored at 4 °C
Effect of protective cultures on selected parameters of fresh cheese
Review
Beta-hydroxy-beta-methylbutyrate in functional food ingredients: An overview of biosynthesis, metabolic mechanisms and applications
Czech Journal of Food Sciences, 2025 (vol. 43)
Czech Journal of Food Sciences, 2025 (vol. 43), issue 1
Original Paper
Application predictive modelling of Penicillium roqueforti germination in environmental conditions in cake
Classification of peanut variety based on hyperspectral imaging and improved extreme learning machine
Quality assessment of elderberry (Sambucus nigra L.) jams
Comparison of three different methods for the determination of sulphur dioxide in fruit and vegetable products
Influence of the tea polyphenol treatment on the colour, texture, and antioxidant activity in fresh-cut potatoes
Study on the geographical origin and characteristic differential components of Qianbei Ma lamb based on rapid evaporative ionization mass spectrometry
Effects of dried fig flour incorporation as a natural additive on nutritional composition and sensory assessment of biscuit
Short Communication
Combined lactase and trehalase deficiency as a cause of blood lose in young man
Czech Journal of Food Sciences, 2025 (vol. 43), issue 2
Original Paper
Studies on some engineering properties of breadfruit (Artocarpus altilis) starch flour
Biocontamination in the dairy industry: The effect of raw milk conditioning film on the adhesion of Escherichia coli
Technological and nutritional aspects of fresh purslane (Portulaca oleracea L.) in ice cream production
Comparison of the lipid content and fatty acid composition of two hulled oats and their hull with naked and dehulled oats varieties
Kinetic analysis of growth of Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 in algae-based medium
Isolation, characterisation and technological properties of raw donkey's milk isolate, Lacticaseibacillus paracasei, compared to raw goat's and cow's milk isolates
Review
Probiotic lactic acid bacteria in biotechnology and the food industry: A review
Crystallinity of starch, food composition, and digestibility of starch
Czech Journal of Food Sciences, 2025 (vol. 43), issue 3
Original Paper
Decontamination of Aspergillus parasiticus in rice by dielectric barrier discharge cold plasma: Variable effects and mechanism of degradation
The effect of soya curd substitution for milk on physical and sensory properties of vanilla gelato product
Effects of flour, starch and pea (Pisum sativum L.) protein as fat substitutes during storage of pork sausages
Studies comparing the effectiveness of models for drying bitter gourd slices
Time-kill properties of citrus peel essential oils and constituents against foodborne pathogens
Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation
Effects of benzalkonium chloride adaptation on controlling Listeria monocytogenes biofilms and its growth in food
Effect of pasteurisation and high-pressure processing on selected bioactive components in human milk – An experimental study
Czech Journal of Food Sciences, 2025 (vol. 43), issue 4
Original Paper
Physicochemical and antioxidant evaluation of watercress (Rorippa nasturtium aquaticum L.) leaf extracts
Evaluation of cadmium accumulation in pink oyster mushrooms cultivated on the cadmium contaminated substrates and health risk analysis
Immobilised Aspergillus niger lipase synthesises sn-1,3-dioleoyl-2-palmitoylglycerol
Effect of different heat treatments on physicochemical properties and antioxidant characteristics of black beans
Determination of aflatoxin M1 presence and concentration in Van Herby cheese
Chickpeas (Cicer arietinum L.) and oats (Avena sativa L.) pre-gelatinised flour for instant food products
Consumer sensory evaluation of flavour enhancers derived from snail protein hydrolysate using the Rate-All-That-Applies method
Review
The potential of probiotics derived from functional foods for skin health
Czech Journal of Food Sciences, 2025 (vol. 43), issue 5
Original Paper
Amino acid and fatty acid profiles in raw and cooked swamp buffalo meat (Bubalus bubalis)
Chlorhexidine dihydrochloride's effect on clinical, veterinary and food-origin Staphylococcus aureus
Cahuiche (Vaccinium leucanthum Schltdl.): A berry with antioxidant, antihypertensive and antibacterial potential
Effect of lotus seed paste as a fat replacer on the quality attributes of pork patties
Sensory properties of pork sausage after sea buckthorn extract addition
Gastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro study
Synbiotic yoghurt with Lactiplantibacillus plantarum and plant powder substrates
Effect of microbial transglutaminase and banana peel powder on the structure and oxidative potentiality of camel milk yogurt during cold storage
Czech Journal of Food Sciences, 2025 (vol. 43), issue 6
Original Paper
Decision tree analysis of the prospects of organic food: Evidence from China and Hungary
Ginger essential oil-infused pectin-alginate films for extending sliced bread shelf life
Ultrasound-assisted ionic liquids extraction of carotenoids from Xinjiang apricots and evaluation of their antioxidant potential
Enhancing rheological properties of dough and quality of potato fibre-enriched bread
Enhancing vitamin C stability through liposomal encapsulation with optimised pressure and cycle conditions
Evaluation of differences in the quality of pork meat from Czech pig breeds based on nutritional value, energy value and amino acid score
Heatmap and PCA-based evaluation of bioactive compounds and volatile profiles in aronia fruits under different drying methods
Review
Recent innovations and novel technologies for the upcycling of bioactive compounds from food wastes
Czech Journal of Food Sciences, 2024 (vol. 42)
Czech Journal of Food Sciences, 2024 (vol. 42), issue 1
Original Paper
Effect of debranching enzyme hydrolysis and microwave treatments on the resistant starch enrichment of breadfruit
The nutrients, flavour, and antioxidant analysis of different parts of Dictyophora rubrovalvata
Sorption isotherm modelling of dried tomatoes
Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology
Formulation optimisation for pilot-scale honey powder production: A response surface methodology and central composite design approach
Modelling of desorption isotherms for dried meat: New approach and newly applied model
Study of substitution of beef and tapioca flour with tuna meat and purslane flour on meatball quality
Short Communication
Cup viscometer – A practical analytical tool
Czech Journal of Food Sciences, 2024 (vol. 42), issue 2
Original Paper
Promotional effects on naturally occurring lactic acid bacteria without impairing chickpea germination
Enhancement of semolina pasta with carob molasses pulp
Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubers
A frontier approach for the production of enteric soft capsules containing omega-3 fatty acids and probiotics
Evaluation of protein quality of wheat-rye flour blends by use of two small-scale analytical methods
Development of a layered double hydroxides-based air-assisted D-μSPE method in combination with HPLC for the determination of gallic acid in honey
Review
Applications of polycaprolactone in the food industry: A review
Short Communication
Molecular hydrogen content of different dietary supplements
Czech Journal of Food Sciences, 2024 (vol. 42), issue 3
Original Paper
Harnessing nature's secrets: Silver nanoparticles from Withania coagulans fruit and root extracts unveil exceptional antioxidant and antimicrobial properties
Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industry
Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread
Green synthesis, characterisation, and antibacterial activity of silver nanoparticles obtained from Salvia officinalis extract
Assessing essential oil composition in Cinnamomum cassia leaves from different regions of China using GC-MS and FTIR spectroscopy
Essential oils of indigenous citrus varieties of Northeast India as potential antibiofilm agents against foodborne pathogens: An in vitro and in silico study
Influence of calcium fortification on the stability of anthocyanins in strawberry puree
Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus
Czech Journal of Food Sciences, 2024 (vol. 42), issue 4
Original Paper
Optimisation of experimental variables for extracellular amylase production by Bacillus cereus AS2
Evaluation the bioactivity and applicability of flavedo extract in preserving Citrus maxima (Burm.) Merr. pomelo
Quality characterisation of cake glazes containing tropical fruit seed powders
Effect of the disinfectant benzalkonium chloride on Listeria monocytogenes biofilm
Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product
Phytochemical, antioxidant activity, and thermal stability of Clitoria ternatea flower extracts
Commercial thyme essential oil as natural beverage preservative and molecular docking study on its mode of action against Saccharomyces cerevisiae
Enriching wheat flour with grape pomace powder impacts a snack's chemical, nutritional, and sensory characteristics
Czech Journal of Food Sciences, 2024 (vol. 42), issue 5
Original Paper
Analysis of the quality of curds from Slovakia and neighbouring countries
Quality characteristics of Hokkaido brown bear meat sauces prepared with rice koji mold and food enzymes
The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysis
Optimisation of the inhibitory effect of Lactiplantibacillus plantarum, nisin, and lysozyme to prevent the late blowing defect in a cheese model
Edible chitosan in preserving the quality and shelf life of fresh-cut mango (Mangifera indica L.)
Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages
Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content
Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage
Czech Journal of Food Sciences, 2024 (vol. 42), issue 6
Original Paper
Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans
Kinetics and mathematical models of date paste dried using a convective infrared dryer
Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice
Prebiotic and antioxidant effects of the extracts from fruits and flowers of Cereus hildmannianus
Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin
Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam
The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters
Combining germination-extrusion as strategy to improve nutritional and nutraceutical value of whole sorghum grain
Czech Journal of Food Sciences, 2023 (vol. 41)
Czech Journal of Food Sciences, 2023 (vol. 41), issue 1
Original Paper
The effects of heat treatment on the quality of fat in flaxseeds and chia seeds
Screening and quantification of pesticide residues in ciders by liquid chromatography-high resolution mass spectrometry
Challenging the problematic detection of clostridial isolates causing late-blowing defect with MALDI–TOF MS
Biodiversity of Vitis vinifera endophytes in conventional and biodynamic vineyard
Influence of the surface/volume ratio on the rheological properties of starch dispersions
Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes
Review
Current nutritional guidelines in terms of the effect on gut microbiota and human health considering the WHO and FAO recommendations
Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review
Short Communication
Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index
Corrigendum
Corrigendum: Meat quality – Genetic background and methods of its analysis
Czech Journal of Food Sciences, 2023 (vol. 41), issue 2
Original Paper
Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content
Effect of ultrasound on isolation and properties of oat starch
Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted
Listeria monocytogenes clones circulating in the natural environment of the Czech Republic and Slovakia
Correlation between acrylamide content and colour in some baked products
Chemical composition, antimicrobial activities, and molecular docking studies of Turkish propolis ethanol extract
Review
Coumarin derivatives as antifungal agents – A review
Estimation of coffee shelf life under accelerated storage conditions using mathematical models – Systematic review
Czech Journal of Food Sciences, 2023 (vol. 41), issue 3
Original Paper
The use of modern fermentation techniques in the production of traditional wheat bread
Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise
Sensitivity of Listeria innocua to high hydrostatic pressure at low temperature in Ringer's solution and milk
Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage
Bioactive compounds and antioxidant activities of selected types of chilli peppers
Investigation of multimycotoxins by LC-MS/MS in maise semolina chips
Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics
Review
Technological approaches applied in the design of gluten-free bakery products
Czech Journal of Food Sciences, 2023 (vol. 41), issue 4
Original Paper
High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities
Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation
Chemical composition of dietary alfalfa and its effectiveness on broiler chicken thigh meat quality
Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food
Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry
Extraction and enzymatic modification of dietary fibre from purple aubergine
Review
Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A review
Review on nutritional benefits of triticale
Czech Journal of Food Sciences, 2023 (vol. 41), issue 5
Original Paper
Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method
Improving the nutritional quality of cereals and legumes by germination
Refined approach to the evaluation of heat resistance applied to Enterobacteriaceae in cheese stretching
Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extracts
The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla)
Quality characteristics and antioxidant activity of goat milk yoghurt fortified with Lycium ruthenicum Murr. fruit
Review
Ultra-high-pressure technology for preservation of fresh aquatic foods: A review
Investigate the mystery of Baijiu production region – Environmental factors for Luzhou (Sichuan, China)
Czech Journal of Food Sciences, 2023 (vol. 41), issue 6
Original Paper
Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time
Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties
Nutritional habits comparison of the baby boomer, X, Y, and Z generations located at a private college in Muğla, Türkiye
Characteristics of cases with foodborne diarrheagenic Escherichia coli infection in Huzhou, China
Determination of some heavy metals in different wheat flour brands in Sulaimani, Kurdistan Region – Iraq
Nutritional composition analysis and quality evaluation of cattle in different regions of Guizhou Province (China)
Review
Endocrine disruptors in foods: Overlooked factors contributing to the prevalence of obesity
Microalgae in lab-grown meat production
Czech Journal of Food Sciences, 2022 (vol. 40)
Czech Journal of Food Sciences, 2022 (vol. 40), issue 1
Original Paper
Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits
Moisture content assessment of dried Hami jujube using image colour analysis
Characteristic parameters of honey wines and dessert meads
Evaluation of soybean stinkbug (Riptortus pedestris) powder, as a food ingredient and its nutritional composition
Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology
Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate
Review
Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review
Meat quality - Genetic background and methods of its analysis
Short Communication
New product development for mixed beverages of Aceh robusta coffee and cocoa
Czech Journal of Food Sciences, 2022 (vol. 40), issue 2
Original Paper
Nine-year statistics of Czech honey carbohydrate profiles in the Czech Republic
Effect of pretreatments on solar dehydration of different varieties of apple (Malus domestica)
Evaluation and effect of rice bran and microwave heating on the physicomechanical properties of low-density polyethylene film and packaged milk quality
Analysis of production and investment efficiency in the Mexican food industry: Application of two-stage DEA
Nutritional evaluation of the full-day diet
Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato
Extrusion process of maize grits used for nixtamalization
Food safety inspection of tas kebab and salad processing line in a catering company
Short Communication
Assessment of chemical contaminants in fresh and packaged tender coconut (Cocos nucifera) water
Bibliographical Notice
A farewell to Associate Professor Jiøí Èmolík
Czech Journal of Food Sciences, 2022 (vol. 40), issue 3
Original Paper
Sea buckthorn (Hippophae rhamnoides L.) oil exhibits antifungal activity against Aspergillus flavus via disrupting mitochondrial function
Foam-mat convective drying of kiwiberry (Actinidia arguta) pulp
Utilisation of waste Agaricus bisporus and Torreya grandis as potential natural additive coating in Agaricus bisporus preservation
Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation
Transcriptomic analysis identifies differentially expressed genes in purple tender shoots and green mature leaves of Zijuan tea
Evaluation of three-phase centrifugal separator machine (Tricanter) for olive oil extraction
Packaging types as influencing seed quality in some soybean [Glycine max (L.) Merr.] varieties during storage period
Classification of hazelnuts according to their quality using deep learning algorithms
Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine
Review
Natural bioactive compounds of honey and their antimicrobial activity
Czech Journal of Food Sciences, 2022 (vol. 40), issue 4
Original Paper
Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta
Application of the cell-free supernatant from Weissella viridescens to control Listeria monocytogenes
The effects of selective attributes of a chicken soup meal kit on satisfaction and repurchase intention
Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses
Polyamines in plasma membrane function in melatonin-mediated tolerance of apricot fruit to chilling stress
Effects of frying oil type on its stability and composition of fried food
Review
Fortification of fruit products - A review
Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health
Czech Journal of Food Sciences, 2022 (vol. 40), issue 5
Original Paper
Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies
The influence of the addition of instant rice mash on the textural properties of rice bread
Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition
Quality attributes of cookies enriched with functional protein isolate from red kidney beans
Detection of soy in food from the Czech market using ELISA and PCR methods
Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens
Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products
Review
Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review
Short Communication
First sensory analysis of soybean drinks made from commercial grain grown in Mexico
Czech Journal of Food Sciences, 2022 (vol. 40), issue 6
Original Paper
Can biogenic amines cause ailments following the intake of edible mushroom meals?
Effect of low expression level of acetyl coenzyme A synthetase gene on secondary metabolite in Monascus
Effects of washing procedures in reducing Listeria monocytogenes on raw leafy vegetables
Evaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscous
Antimicrobial properties of phenolic acid alkyl esters
Rapid non-destructive identification of selenium-enriched millet based on hyperspectral imaging technology
Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste
Functional profile of carob (Ceratonia siliqua L.) beans and pod pulp originated from the Republic of Moldova
Czech Journal of Food Sciences, 2021 (vol. 39)
Czech Journal of Food Sciences, 2021 (vol. 39), issue 1
Original Paper
Effects of cultivation media and NaCl concentration on the growth kinetics and biogenic amine production of Lactobacillus reuteri
Combined effect of high temperature and drought on yield and malting quality of barley
Antioxidant potential of tea assessed by optical absorption spectroscopy in DNA-encased carbon nanotubes
Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients
Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients
Modelling the inactivation of Staphylococcus aureus at moderate heating temperatures
Phloridzin as a marker for evaluation of fruit products authenticity
Review
Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours
Short Communication
Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments
Bibliographical Notice
Congratulations on the life anniversary of prof. Pavel Jelen, Ph.D., P.Eng., Professor Emeritus of University of Alberta, Edmonton and University of Chemistry and Technology, Prague
Czech Journal of Food Sciences, 2021 (vol. 39), issue 2
Original Paper
Content of nitrates and nitrites in unprocessed raw beef
Mycotoxins in apples coming from organic production and integrated pest management
Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice
Dissemination and characteristics of Klebsiella spp. at the processed cheese plant
Simultaneous quantifications of four purine derivatives biomarkers in cow milk by SPE HPLC-DAD
Mycotoxins in oat flakes - changes during production and occurrence on the Czech market
A study of combined minced meat from hydrobionts for snacks
Review
Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread
Dragon fruit: A review of health benefits and nutrients and its sustainable development under climate changes in Vietnam
Bibliographical Notice
On the seventy-fifth birthday of Professor Jan Velí¹ek
Czech Journal of Food Sciences, 2021 (vol. 39), issue 3
Original Paper
Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose
Isoflavones of the red and Hungarian clover and possible impact on animal diet
Appraisal of antioxidant potential and biological studies of bogan bail (Bougainvillea glabra) leaf extracts using different solvents
Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk
Optimisation of the clarification of kiwifruit juice with tannic acid-modified chitosan
Homogeneity of the selected food mixes
Honey: Determination of volatile compounds, antioxidant and antibacterial activities
Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice
Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking
Review
Selected aspects of edible insect rearing and consumption - A review
Czech Journal of Food Sciences, 2021 (vol. 39), issue 4
Original Paper
Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sources
Comparison of biochemical and antimicrobial activities of different honey samples
Chromatographic separation of mannitol from mixtures of other carbohydrates in aqueous solutions
Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect
Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology
Isolation of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus from nature: Technological characterisation and antibiotic resistance
Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment
Factors influencing consumer behaviour in the beer market in the Czech Republic
Review
Instrumental analytical tools for mycobacteria characterisation
Czech Journal of Food Sciences, 2021 (vol. 39), issue 5
Original Paper
Impact of heating temperatures on the properties of instant cassava flour
Investigation of pork meat in chicken- and beef-based commercial products by ELISA and real-time PCR sold at retail in Kosovo
Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir
Extrusion rheometry of collagen dough
Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation
Comparative study of physicochemical and hedonic response of ginger rhizome and leaves enriched patties
Comparison of methods to extract PCR-amplifiable DNA from fruit, herbal and black teas
Review
Food allergies and intolerances - A review
Methods for suppressing Fusarium infection during malting and their effect on malt quality
Czech Journal of Food Sciences, 2021 (vol. 39), issue 6
Original Paper
Distribution of minerals between orange juice and orange flesh in various cultivars
Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake
The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough
Mathematical models to describe the drying process of Moringa oleifera leaves in a convective-air dryer
Extraction optimisation and lipid-lowering activity of Auricularia heimuer polysaccharides
Effects of special additives in wheat dough system measured by Mixolab technique
Study on nutritional characteristics and antioxidant capacity of mung bean during germination
Short Communication
Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage
Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militaris
Czech Journal of Food Sciences, 2020 (vol. 38)
Czech Journal of Food Sciences, 2020 (vol. 38), issue 1
Original Paper
A study on wine sensory evaluation by the statistical analysis method
Chemical, microbial and antioxidant activity of Cola lepidota K. Schum fruits
Effect of ultrasound treatment on the quality and contents of polyphenols, lycopene and rutin in tomato fruits
Selected physical parameters and chemical compounds of different types of tomatoes
Monitoring of imidazole dipeptides in meat products by capillary zone electrophoresis
Folate determination in livers of different animal species
Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions
Influence of co-encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viability
Short Communication
Detection of antibacterial residues in milk by HPLC-DAD and microbial inhibitor tests
Attitude of assessors in the Czech Republic to the consumption of house cricket Acheta domestica L. - A preliminary study
Czech Journal of Food Sciences, 2020 (vol. 38), issue 2
Original Paper
A targeted analysis of flavonoids in asparagus using the UPLC-MS technique
Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue
Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines
The effect of CO2 concentration on sweet cherry preservation in modified atmosphere packaging
Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market
Optimization of ultrasound assisted extraction method for polyphenols from Desmodium triquetrum (L.) DC. with response surface methodology (RSM) and in vitro determination of its antioxidant properties
Influence of high CO2 modified atmosphere packaging on some quality characteristics of fresh farmed pufferfish (Takifugu obscurus) during refrigerated storage
Short Communication
The application of NIR spectroscopy in moisture determining of vegetable seeds
Czech Journal of Food Sciences, 2020 (vol. 38), issue 3
Original Paper
Grapevine extracts and their effect on selected gut-associated microbiota: In vitro study
The effect of yeast generations on fermentation, maturation and volatile compounds of beer
Discrimination of Thymus, Origanum, Satureja and Thymbra species from the family Labiatae by untargeted metabolomic analysis
Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch
Effects of monoacylglycerols and chitosan on the biogenic amine formation in the flesh of rainbow trout (Oncorhynchus mykiss)
Palm date (Phoenix dactylifera) seeds: A rich source of antioxidant and antibacterial activities
Comparative analysis of riboflavin and thiamine in raw and commercial honey
Production of butyric acid at constant pH by a solventogenic strain of Clostridium beijerinckii
Acceptance of bars with edible insects by a selected group of students from Tri-City, Poland
Short Communication
Genetic features of Czech blue poppy (Papaver somniferum L.) revealed by DNA polymorphism
Czech Journal of Food Sciences, 2020 (vol. 38), issue 4
Original Paper
Effects of drying techniques on chemical composition and volatile constituents of bee pollen
Detecting soybean and milk in dairy and soy products with post-PCR high resolution melting assays
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese
Effect of wine maturing on the colour and chemical properties of Chardonnay wine
Stickiness and agglomeration of blackberry and raspberry spray dried juices using agave fructans and maltodextrin as carrier agents
Reduction in sodium chloride content in saltine crackers through an edible coating
Antioxidant ability of polyphenols from black rice, buckwheat and oats: In vitro and in vivo
Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks
Short Communication
Monitoring of gluten in Czech commercial beers
Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueur
Czech Journal of Food Sciences, 2020 (vol. 38), issue 5
Original Paper
Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour
Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese
Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmon
Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates
Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36
The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat
Prospective antimycotoxigenic action of wild Opuntia ficus-indica by-products
Screening of Lactobacillus plantarum with broad-spectrum antifungal activity and its application in preservation of golden-red apples
Heat-resistance of suspect persistent strains of Escherichia coli from cheesemaking plants
Control of selected fermentation indices by statistically designed experiments in industrial scale beer fermentation
Czech Journal of Food Sciences, 2020 (vol. 38), issue 6
Original Paper
Polyphenol composition of lettuce cultivars affected by mineral and bio-organic fertilisation
The influence of lupine flour on selected parameters of novel bakery products
Cost analysis of drying process by studying its kinetic parameters: A new study in Mexican chillies
Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. Castillo
The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits
Relationship between the fat and oil composition and their initial oxidation rate during storage
Antioxidant content and antioxidant activity in raisins from seedless hybrid vine varieties with coloured grape juice
Review
Lactoperoxidase system in the dairy industry: Challenges and opportunities
New food compositions to increase the content of phenolic compounds in extrudates
Short Communication
Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages
Czech Journal of Food Sciences, 2019 (vol. 37)
Czech Journal of Food Sciences, 2019 (vol. 37), issue 1
Food Analysis, Food Quality and Nutrition
The methods analysis of hazards and product defects in food processing
Purification, characterization and in vitro bile salt-binding capacity of polysaccharides from Armillaria mellea mushroom
Food Chemistry and Safety
Morphology, physicochemical properties and antioxidant capacity of bee pollens
Bee breads from two regions of Eastern Ukraine: composition, physical properties and biological activities
Potential of fourier transformed near-infrared (FT-NIR) spectroscopy for rapid analysis of elderberry (Sambucus nigra L.) fruits
Food Microbiology and Safety
In vitro cytotoxic and genotoxic effects of donkey milk on lung cancer and normal cells lines
In vitro evalution of antibiotic resistance of Lactobacillus bulgaricus strains isolated from traditional dairy products
Food Technology and Economy, Engineering and Physical Properties
Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham
Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast
Infrared drying of bee pollen: effects and impacts on food components
Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice
Czech Journal of Food Sciences, 2019 (vol. 37), issue 2
Food Analysis, Food Quality and Nutrition
Chemical composition, antimicrobial and insecticidal activities of the tunisian Citrus aurantium essential oils
Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids
RSM/ANN based optimized recovery of phenolics from mulberry leaves by enzyme-assisted extraction
Effect of muscle anatomical location on fatty acid composition of beaver (Castor fiber) females
Rapid determination of theaflavins by HPLC with a new monolithic column
Food Technology and Economy, Engineering and Physical Properties
Effect of flour and sugar particle size on the properties of cookie dough and cookie
Modelling and characteristics of thin layer convective air-drying of thyme (Thymus vulgaris) leaves
Computer vision and artificial neural network techniques for classification of damage in potatoes during the storage process
Czech Journal of Food Sciences, 2019 (vol. 37), issue 3
Review
Present status on removal of raffinose family oligosaccharides - a Review
Food Analysis, Food Quality and Nutrition
Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets
Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters
Discrimination of flax cultivars based on visible diffusion reflectance spectra and colour parameters of whole seeds
Authentication of meat species and net muscle proteins: updating of an old concept
Food Chemistry and Safety
Antioxidant activity and identification of food proteins by digestive enzyme supplementation and fermentation with Lactobacillus kefiri
Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS
LC-MS/MS method for the detection of multiple classes of shellfish toxins
Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal protein
Food Technology and Economy, Engineering and Physical Properties
Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate
Czech Journal of Food Sciences, 2019 (vol. 37), issue 4
Food Analysis, Food Quality and Nutrition
Effect of oil contents on gluten network during the extrusion processing
The influence of geographical origin on honey composition studied by Polish and Slovak honeys
Metabolomics-based authentication of wines according to grape variety
The effect of drying temperature on the properties of gelatin from carps (Cyprinus carpio) skin
Antioxidant properties and resveratrol content of Polish Regent wines from Podkarpacie region
Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734
Food Microbiology and Safety
Efficacy of chemical agents and power ultrasound on biofilms formed by Asaia spp. - spoilage bacteria in beverage industries
Food Technology and Economy, Engineering and Physical Properties
Onion waste as a rich source of antioxidants for meat products
Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab
Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ
Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on γ-aminobutyric acid synthesis
Czech Journal of Food Sciences, 2019 (vol. 37), issue 5
Review
Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products - a Review
Food Analysis, Food Quality and Nutrition
The gluten content in oat products available on the Czech market
Phytochemical and antioxidant screening of some extracts of Juniperus communis L. and Juniperus oxycedrus L.
l-Ascorbic acid content and antioxidant capacity in less-known fruit juices
Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage
Characterisation of flaxseed cultivars based on NIR diffusion reflectance spectra of whole seeds and derived samples
Food Chemistry and Safety
Optimization of divalent metal cations for maximal concentration of Monacolin K in Monascus M1 by response surface methodology
Mannitol evaluated mineral absorption and bone retention in ovariectomized rats
Chemical composition, safety and quality attributes of traditional cottage sausage
Food Microbiology and Safety
Storage stability of fermented milk with probiotic monoculture and transglutaminase
Fungal contamination spices from Indonesia with emphasis on Aspergillus flavus
Food Technology and Economy, Engineering and Physical Properties
Influence of nitrogen sources on growth of thraustochytrids in waste water from the demineralization of cheese whey
Czech Journal of Food Sciences, 2019 (vol. 37), issue 6
Review
Processing technology of tea bakery foods - a Review
Food Analysis, Food Quality and Nutrition
Analysis of total arsenic content in purchased rice from Ecuador
Pulsed electric field enhanced freeze-drying of apple tissue
The occurrence of the selected Fusarium mycotoxins in Czech malting barley, harvested in 2012-2017
Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties
Preparation of starch phosphate carbamides and its application for improvement of noodle quality
Activity of natural radionuclide 210Pb in different foodstuffs in the Czech Republic and its annual intake
Food Microbiology and Safety
Application of fermented soya as a bacterial starter for production of fermented milk
Distribution of extracellular DNA in Listeria monocytogenes biofilm
Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage
Czech Journal of Food Sciences, 2018 (vol. 36)
Czech Journal of Food Sciences, 2018 (vol. 36), issue 1
Food Analysis, Food Quality and Nutrition
Influence of supercritical fluid extract of Cinnamomum zeylanicum bark on physical, bioactive and sensory properties of innovative cinnamaldehyde-enriched chocolates
Automatic correction of the adverse effects of light on fruit surfaces using the shape-from-shading method
Food Chemistry and Safety
Bioavailability of corn gluten meal hydrolysates and their effects on the immune system
Fractionation, antioxidant and inhibitory activity of Thai mango seed kernel extracts
Identification of biphenyls - contaminants responsible for off-flavour in soft drinks
Development of a triplex real-time PCR for simultaneous detection of allergenic ingredients in processed food
Food Technology and Economy, Engineering and Physical Properties
Effect of different durations of exposure to food-grade organic lactic acid on the growth of S. aureus and E. coli in meat from Persian sheep (Afshari breed) stored at refrigeration temperature
Influence of flaxseed components on fermented dairy product properties
Effect of different stabilisation treatments on preparation and functional properties of rice bran proteins
Qualitative properties of pasta enriched with celery root and sugar beet by-products
Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions
Optimisation of oil extraction from quinoa seeds with supercritical carbon dioxide with co-solvents
Study on the ageing method and antioxidant activity of black garlic residues
Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM
Czech Journal of Food Sciences, 2018 (vol. 36), issue 2
Food Chemistry and Safety
Chemical composition of propolis from the Baha region in Saudi Arabia
Food Microbiology and Safety
The use of UniProtKB/BIOPEP for the analysis of oat globulin physicochemical parameters and bioactivity
Determining the optimal method for DNA isolation from fruit jams
Food Technology and Economy, Engineering and Physical Properties
Starch nanoparticles - two ways of their preparation
Reduced microbiological contamination following irrigation of germinated seed for foods
Use of wheat straw and chicken feather hydrolysates as a complete medium for lactic acid production
Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties
Influence of post-harvest ripening on the levels of selected compounds in various cherry cultivars
Effects of osmotic dehydration vacuum-microwave drying on the properties of tilapia fillets
Changes in the levels of selected organic acids and sugars in apple juice after cold storage
Biochemical changes of Iranian probiotic Lighvan cheese
Convective and microwave drying of onion slices regarding texture attributes
Czech Journal of Food Sciences, 2018 (vol. 36), issue 3
Review
Antioxidant and antihypertensive protein hydrolysates in fish products - a review
Food Analysis, Food Quality and Nutrition
Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes
Phytochemical changes in mango fruit in response to Alternaria alternata infection
Determination of flavonoids and total polyphenol contents in commercial apple juices
Food Microbiology and Safety
Effect of different conditions on Listeria monocytogenes biofilm formation and removal
Investigation of hepatitis A and E viruses in mussels collected from the Bosphorus, in Istanbul, Turkey - short communication
Food Technology and Economy, Engineering and Physical Properties
Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice
Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality
Effect of alginate beads on olfactory sensory perception of paraffin coated cheese
Juices enriched with phenolic extracts from grapes
Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells
Czech Journal of Food Sciences, 2018 (vol. 36), issue 4
Food Analysis, Food Quality and Nutrition
Antioxidant activity and phenolic content of organic and conventional vine cane extracts
Influence of calpain on lamb myofibrillar proteins degradation during in vitro culture
Effect of okara and vital gluten on physico-chemical properties of noodle
Food Microbiology and Safety
Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria
Fruit juices with probiotics - new type of functional foods
Food Technology and Economy, Engineering and Physical Properties
Colour change and kinetics of winter jujube slices during pulsed air-jet impingement drying
Quality of noodles made from colour-grained wheat
Inlet temperature affects spray drying quality of watermelon powder
Pulsed air jet impingement drying characteristics of winter jujube slices
Optimization, antioxidant activity and bile salts adsorption capacity of the aqueous enzymatic extract from rice bran
Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology
Czech Journal of Food Sciences, 2018 (vol. 36), issue 5
Food Analysis, Food Quality and Nutrition
Rapid detection of microbial contamination in UHT milk: practical application in dairy industry
The measurement method of meat conductivity
Quality of beef diaphragm meat in naturally occurring Sarcocystic infection in cattle
Effects of artificial sweeteners on Lemna minor
Tocochromanol content in commercially prepared fried foods
Food Microbiology and Safety
Effect of yeast harvest moment on a brewing process in beer produced on an industrial scale
Food Technology and Economy, Engineering and Physical Properties
Effect of glycerol on the physicochemical properties of cereal starch films
Performance of a freeze concentration pilot plant during the start-up phase
Sensory quality of meat from crossbred boars in relation to their age and slaughter weight
Rapid evaluation of fresh chicken meat quality by electronic nose
Czech Journal of Food Sciences, 2018 (vol. 36), issue 6
Review
Alcohol and Health: Standards of Consumption, Benefits and Harm - a Review
Food Analysis, Food Quality and Nutrition
Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration
Food Chemistry and Safety
Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils
Food Microbiology and Safety
Lineage and serotype identification of Listeria monocytogenes by matrix-assisted laser desorption ionization-time of flight mass spectrometry
Food Technology and Economy, Engineering and Physical Properties
Development and application of novel additives in bread-making
Extraction conditions evaluation of pectin methylesterase produced by solid state culture of Aspergillus niger
Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice
The effect of freezing storage on physical and chemical properties of wild boar meat
Fermentation process of mulberry juice-whey based Tibetan kefir beverage production
Czech Journal of Food Sciences, 2017 (vol. 35)
Czech Journal of Food Sciences, 2017 (vol. 35), issue 1
Articles
List of Review 2016
Review
Innovations in the food packaging market - intelligent packaging - a review
Finger millet bioactive compounds, bioaccessibility, and potential health effects - a review
Food Analysis, Food Quality and Nutrition
Discrimination of producing areas of Astragalus membranaceus using electronic nose and UHPLC-PDA combined with chemometrics
Food Chemistry and Safety
Optimisation of an extraction technique of fish allergens suitable for detection and diagnosis
Antioxidant properties and production of monacolin k, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus
Food Microbiology and Safety
Flaxseed varieties: composition and influence on the growth of probiotic microorganisms in milk
Food Technology and Economy, Engineering and Physical Properties
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre
Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate
Two resistant starches applied in bread
Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts
Chia and teff as improvers of wheat-barley dough and cookies
Ultrasonic microwave-assisted extraction of polyphenols, flavonoids, triterpenoids, and vitamin C from Clinacanthus nutans
Czech Journal of Food Sciences, 2017 (vol. 35), issue 2
Review
White lupin (Lupinus albus L.) - nutritional and health values in human nutrition - a review
Food Analysis, Food Quality and Nutrition
Application of InDel markers based on the chloroplast genome sequences for authentication and traceability of tartary and common buckwheat
Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine
Influence of germination temperatures on the chemical composition of wheat (Triticum aestivum L.) seeds
Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products
Detection of PCR inhibition in food and feed with a synthetic plasmid
Food Microbiology and Safety
Prevalence and characteristics of Salmonella in retail poultry and pork meat in the Czech Republic during 2013-2014
Purification and characterisation of a fungicidal peptide from Bacillus amyloliquefaciens NCPSJ7
Food Technology and Economy, Engineering and Physical Properties
The demand for beer in Czech Republic: inderstanding longrun on- and off-trade price elasticities
Sparkling wine production by immobilised yeast fermentation
Optimisation of high hydrostatic pressure assisted extraction of anthocyanins from rabbiteye blueberry pomace
Czech Journal of Food Sciences, 2017 (vol. 35), issue 3
Original Paper
Honey Sold Directly by Producers in the Silesian Region of Poland as a Source of Clostridium botulinum Types A, B, E, and F
Food Analysis, Food Quality and Nutrition
The 18O/16O ratio of retail Moravian wines from the Czech Republic in comparison with European wines
Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings
Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour
Validation of a UHPLC-ESI-MS/MS method for anthocyanidin quantification in potato tubers
Lipolysis and oxidation of lipids during egg storage at different temperatures
Food Microbiology and Safety
Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages
Food Technology and Economy, Engineering and Physical Properties
Improved chromatic and sensory characteristics of Plavac Mali wines - efficiency of maceration enzymes
Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment
Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetables
Separation of immunoglobulins from colostrum using methods based on salting-out techniques
Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methods
Czech Journal of Food Sciences, 2017 (vol. 35), issue 4
Review
The effect of dietary Se supplementation on the Se status and physico-chemical properties of eggs - a review
Curcumin and its allied analogues: epigenetic and health perspectives - a review
Food Analysis, Food Quality and Nutrition
Some physiochemical properties of Acacia honey from different altitudes of the Asir Region in Southern Saudi Arabia
Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysis
Food Microbiology and Safety
Growth inhibition of foodborne pathogens in camel milk: Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. and E. coli O157:H7
Food Technology and Economy, Engineering and Physical Properties
Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine
Phytochemical changes in heated Rosa species fruits and seeds
Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers
Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate
Czech Journal of Food Sciences, 2017 (vol. 35), issue 5
Short Communication
Influence of modified atmosphere packaging on freshness parameters of organic chicken meat - short communication
Food Analysis, Food Quality and Nutrition
Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages
Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel
Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market
Antidiabetic Compounds in Stem Juice from Banana
Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA
Food Chemistry and Safety
Contribution of linoleic acid to the formation of advanced glycation end products in model systems during heat treatment
Food Microbiology and Safety
Components responsible for antimicrobial activity of propolis from continental and Mediterranean regions in Croatian
Food Technology and Economy, Engineering and Physical Properties
Rheological Characteristics of Composite Flour with Linseed Fibre - Relationship to Bread Quality
Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour
Rheological properties of sugarfree milk chocolate: Comparative study and optimisation
Comparative quality assessment of different drying procedures for plum fruits (Prunus domestica L.)
Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel
Czech Journal of Food Sciences, 2017 (vol. 35), issue 6
Food Analysis, Food Quality and Nutrition
Antioxidant activity and phenolic acid content of selected vegetable broths
Adsorption of apple polyphenols onto β-glucan
Identification of volatile flavour components of Tuber melanosporum using simultaneous distillation-extraction
Geographical origin of honey from eight sub-regions of Bosnia and Herzegovina
Food Technology and Economy, Engineering and Physical Properties
Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality
Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake
Properties of fish and beef restructured by MTG derived from Streptomyces mobaraensis grown in media based on enzymatic hydrolysates of sorghum
Effect of the dough mixing process on the quality of wheat and buckwheat proteins
Czech Journal of Food Sciences, 2016 (vol. 34)
Czech Journal of Food Sciences, 2016 (vol. 34), issue 1
Articles
List of reviewers - 2015
Review
The use of products containing a phage in food industry as a new method for Listeria monocytogenes elimination from food (Listeria monocytogenes phages in food industry) - a review
Food Analysis, Food Quality and Nutrition
Effect of chokeberry juice consumption on antioxidant capacity, lipids profile and endothelial function in healthy people: a pilot study
Food Chemistry and Safety
Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates
Cross-correlation of quality parameters of musts and wines enriched with lignans
The occurrence of ochratoxin A in white and parboiled rice
Food Microbiology and Safety
Microbiological method using Bacillus megaterium with fusidic acid for detection of macrolides in milk
Food Technology and Economy, Engineering and Physical Properties
Relationship between somatic cell count and milk casein level obtained by two different methods
Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat
Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions
Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process
Correlation between wheat starch annealing conditions and retrogradation during storage
Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production
Czech Journal of Food Sciences, 2016 (vol. 34), issue 2
Review
Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review
Food Analysis, Food Quality and Nutrition
Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products
Fermented buttermilk-based beverage: impact on young volunteers' health parameters
Artificial sweeteners and the environment
Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder
Effects of allyl isothiocyanate on the shelf-life of gilthead sea bream (Sparus aurata) fillets
Food Chemistry and Safety
Squid by-product gelatines: Effect on oxidative stress biomarkers in healthy rats
Carp proteins as a source of bioactive peptides - an in silico approach
Determination of trans-resveratrol action on two different types of neuronal cells, neuroblastoma and hippocampal cells
Antioxidant activity, S-alk(en)yl-l-cysteine sulfoxide and polyphenol content in onion (Allium cepa L.) cultivars are associated with their genetic background
Food Technology and Economy, Engineering and Physical Properties
Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress
Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese
Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film
Czech Journal of Food Sciences, 2016 (vol. 34), issue 3
Food Analysis, Food Quality and Nutrition
Content of polymerised triacylglycerols in fat of fried foods
Phenolic content of honey reduces in vitro starch digestibility
Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy
Quantification of bee-derived peptide defensin-1 in honey by competitive enzyme-linked immunosorbent assay, a new approach in honey quality control
Food Microbiology and Safety
Microbiological quality of raw milk in the Czech Republic
Antibacterial characteristics of orange pigment extracted from Monascus pigments against Escherichia coli
Biofilm formation by Pseudomonas aeruginosa and disinfectant susceptibility of planktonic and biofilm cells
Food Technology and Economy, Engineering and Physical Properties
Characterisation of phenolics and other quality parameters of different types of honey
Comparing phenolic composition of Cabernet Gernischet wines between rain-shelter cultivation and open-field cultivation
The effect of wort filling time on fermentation, maturation and acetaldehyde content in beer
An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness
Czech Journal of Food Sciences, 2016 (vol. 34), issue 4
Review
Stevioside and rebaudioside A - predominant ent-kaurene diterpene glycosides of therapeutic potential: a review
Food Analysis, Food Quality and Nutrition
Effects of a bilberry preparation on selected cell lines of the digestive system
Proteolysis in raw milk in relation to microbiological indicators
Use of eggshells as a raw material for production of calcium preparations
Musts with an increased content of lignans from added spruce knot chips
Phosvitin phosphopeptide preparation using immobilised trypsin and enhancing calcium absorption in growing rats
Food Technology and Economy, Engineering and Physical Properties
Native and non native sheep breed differences in canestrato pugliese cheese quality: a resource for a sustainable pastoral system
Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology
Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)
Change of selected antioxidant parameters of red wines during maturation
Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains
Quality of eggs in different production systems
Czech Journal of Food Sciences, 2016 (vol. 34), issue 5
Review
Medicinal plants of the family Lamiaceae as functional foods - a review
Food Analysis, Food Quality and Nutrition
Heavy metals in the common carp (Cyprinus carpio L.) from three reservoirs in the Czech Republic
Enzyme-linked immunosorbent assay for simultaneous detection of two fungicides kresoxim-methyl and trifloxystrobin in oranges
Food Chemistry and Safety
Effect of microwave technology on some quality parameters and sensory attributes of black tea
Extraction, fractionation, and chemical characterisation of fucoidans from the brown seaweed Sargassum pallidum
Effect of novel synthesised policosanyl phenolates on lipid oxidation
Food Microbiology and Safety
Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter Cultures
Food Technology and Economy, Engineering and Physical Properties
Wines with increased lignan content by the addition of lignan extracts
Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese
Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese
Analysis of cube sugar drying in a convective dryer
Czech Journal of Food Sciences, 2016 (vol. 34), issue 6
Review
Prevalence and control of Listeria monocytogenes in the food industry - a review
Food Analysis, Food Quality and Nutrition
Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability
Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis
Food Chemistry and Safety
Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system
Preparation of conjugated linoleic acid enriched derivatives by conventional and biphasic isomerisation
Food Microbiology and Safety
Application of nisin - the well-known lactic acid bacteria bacteriocin - against spoilage bacteria in tangerine wine
Identification of Smallanthus sonchifolius in herbal tea mixtures by PCR and DART/TOF-MS methods
Food Technology and Economy, Engineering and Physical Properties
Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake
Immobilisation of endoinulinase on polyhydroxybutyrate microfibers
Combined beef thawing using response surface methodology
Spent brewer's yeast extracts as a new component of functional food
Effects of transglutaminase-induced modification in the presence of oligochitosan of 1 kDa on the structure and gelling properties of caseinat
Index
INDEX OF VOLUME 34 (2016), AUTHORS INDEX
Czech Journal of Food Sciences, 2015 (vol. 33)
Czech Journal of Food Sciences, 2015 (vol. 33), issue 1
Review
Ferulic acid in cereals - a review
Food Analysis, Food Quality and Nutrition
Consumer perception of cured pork meats: the added value of the organic attribute
Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)
Sensory evaluation of sausages with various proportions of Cyprinus carpio meat
Evaluation of patulin in commercial baby foods by solid phase extraction and liquid chromatography PDA detection
Factors influencing the content of vitamins A and E in sheep and goat milk
Characteristics of wheat, barley and hemp model composites
Voltammetric determination of tannic acid in beverages using pencil graphite electrode
Determination of fluoride in Antarctic krill (Euphausia superba) using ion chromatography and its pretreatments selection
Food Microbiology and Safety
Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis
Two different methods for screening of bile salt hydrolase activity in Lactobacillus strains
Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria
Species differentiation of thermotolerant Campylobacters based on distinctive banding patterns obtained by multiplex PCR
Food Technology and Economy, Engineering and Physical Properties
Characteristics of thin-layer infrared drying of green bean
Influence of thermal treatment on polyphenol extraction of wine cv. André
Index
LIST OF REVIEWERS - 2014
Czech Journal of Food Sciences, 2015 (vol. 33), issue 2
Food Analysis, Food Quality and Nutrition
Development of innovative health beneficial bread using a fermented fibre-glucan product
Phenolic content and antioxidant capacity of Cypriot wines
Chemometric classification of citrus juices of Moroccan cultivars by infrared spectroscopy
Quantification of parvalbumin in commercially important Mediterranean seafood species using real time PCR
Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach
Mineral profile of Croatian honey and differences due to its geographical origin
Quality control of chondroitin sulphate used in dietary supplements
Food Chemistry
Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating
Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit
Food Microbiology and Safety
ESBL-producing bacteria and MRSA isolated from poultry and turkey products imported from Italy
Food Technology and Economy, Engineering and Physical Properties
Validation of hydrogen cyanide fumigation in flourmills to control the confused flour beetle
Physico-chemical and sensory properties of bread enriched with lemon pomace fiber
Cassava roots: perspectives of a traditional staple for bio-solvents production
Czech Journal of Food Sciences, 2015 (vol. 33), issue 3
Review
Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review
Food Analysis, Food Quality and Nutrition
Application of multivariate regression methods to predict sensory quality of red wines
Elemental composition of red wines in Southeast Turkey
Oxyprenylated ferulic acid derivatives in Italian citrus liqueurs
Selected fruits and vegetables: comparison of nutritional value and affordability
Food Chemistry and Safety
Details of the antioxidant mechanism of hydroxycinnamic acids
Food Technology and Economy, Engineering and Physical Properties
A negative correlation between mercury content in muscle and body weight in carp from uncontaminated ponds
Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes
The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
Antiradical and reducing potential of commercial beers
Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes
Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey
Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method
Obituary Notice
Professor Jiøí Davídek died
Czech Journal of Food Sciences, 2015 (vol. 33), issue 4
Review
Current trend and future prospective of functional probiotic milk chocolates and related products - a review
Food Analysis, Food Quality and Nutrition
Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products
Volatile compounds in Pro¹ek dessert wines produced from white and red grapes
Immunoreactivity of selected wines commercially available in Poland
Food Chemistry and Safety
Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead
Impact of freezing on flavonoids/radical-scavenging activity of two onion varieties
Food Microbiology and Safety
Inhibitory effects of fresh hops on Helicobacter pylori strains
Microbial contamination of paper-based food contact materials with different contents of recycled fiber
Fermentation of soymilk by yoghurt and bifidobacteria strains
TBARS and microbial growth predicative models of pork sausage stored at different temperatures
Effect of fungicide treatment on Fusarium culmorum and Tri genes transcription in barley malt
Food Technology and Economy, Engineering and Physical Properties
Microwave drying of green bean slices: drying kinetics and physical quality
The effects of using turkey meat on qualitative properties of heat-treated sucuk
Effects of pre- and post-harvest factors on the selected elements contents in fruit juices
Effects of wort clarifying by using carrageenan on diatomaceous earth dosage for beer filtration
Czech Journal of Food Sciences, 2015 (vol. 33), issue 5
Review
Phenolic amides (avenanthramides) in oats - a review
Food Analysis, Food Quality and Nutrition
Content of phytosterols in raw and roasted buckwheat groats and by-products
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
Discrimination of storage periods for Macrocybe gigantea (Massee) using UV spectral fingerprints
Food Chemistry and Safety
The "Breme" red onion: effects of home-storage methods on quercetin and quercetin-glycoside contents
Food safety and label claims for hazelnut allergy traces: evaluation of two PCR assays
Prooxidant capacity of thermoxidised plant oils
Food Technology and Economy, Engineering and Physical Properties
Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls
Application of lactic acid bacteria for production of fermented beverages based on rice flour
Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers
Modification of structural and functional properties of sunflower 11S globulin hydrolysates
Hydraulic characteristic of collagen
Czech Journal of Food Sciences, 2015 (vol. 33), issue 6
Review
Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products
Food Analysis, Food Quality and Nutrition
Application of amylographic method for determination of the staling of bakery products
Gluten-free food - the influence of selected qualitative characteristics on consumer decision making of coeliacs in hospitality establishments
Rapid detection of total nitrogen content in soy sauce using NIR spectroscopy
Food Chemistry and Safety
Preparation, separation and antioxidant properties of hydrolysates derived from Grifola frondosa protein
Food Technology and Economy, Engineering and Physical Properties
Influence of thermal and pressure treatments on inhibition of potato tubers sprouting
Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life
A versatile apparatus for the bench scale bleaching and deodorsation of vegetable oils
Cookie making potential of composite flour containing wheat, barley and hemp
Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties
Evaluation of the morphologic method for the detection of animal and herbal content in minced meat
Effect of grapevine rootstocks on qualitative parameters of the Cerason variety
Index
INDEX OF VOLUME 33 (2015) AUTHORs INDEX, AUTHOR INSTITUTIONS INDEX
Czech Journal of Food Sciences, 2014 (vol. 32)
Czech Journal of Food Sciences, 2014 (vol. 32), issue 1
Original Paper
Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment
Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential
Common carp (Cyprinus caprio) and European catfish (Sillurus glanis) from the Danube River as sources of fat soluble vitamins and fatty acids
Variability of characteristic components of aronia
Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy
Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds
Cyclodextrin production by Bacillus lehensis isolated from cassava starch: Characterisation of a novel enzyme
Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria
Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes
Development of organic acids and volatile compounds in cider during malolactic fermentation
Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulin
Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature
Effect of temperature on the evolution of colour during the maceration of fruits in liquor
Influence of storage at 4°C on the stability of high hydrostatic pressure treated onion
Stability of fried olive and sunflower oils enriched with Thymbra capitata essential oil
Three-liquid-phase extraction and separation of capsanthin and capsaicin from Capsicum annum L.
Index
LIST OF REVIEWERS - 2013
Czech Journal of Food Sciences, 2014 (vol. 32), issue 2
Original Paper
Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type
Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic
Direct identification of bifidobacteria from probiotic supplements
Effects of ampicillin and vancomycin on Staphylococcus aureus biofilms
Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources
Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties
Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy
Maillard product consumption and nitrogen digestibility in young and adult rats
Concentrating n-3 fatty acids from crude and refined commercial salmon oil
In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract
Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments - nutritional and sensory evaluation
High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle
Analysis of quality labels included in the European Union quality schemes
Czech Journal of Food Sciences, 2014 (vol. 32), issue 3
Original Paper
Evaluation of egg yolk colour
Acid and alkaline hydrolysis extraction of non-extractabke polyphenols in blueberries optimisation by response surface methodology
Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander
A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage
Determination of volatiles in beer using solid-phase microextraction in combination with gas chromatography/mass spektrometry
Determination of mercury species in foodstuffs using LC-ICP-MS: the applicability and limitations of the method
A plate diffusion method for detecting fluoroquinolone residues in raw cow's milk
Amino acid composition of enzymatically hydrolysed potato protein preparations
Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk
Identification and classification of bulk paddy, brown, and white rice cultivars with colour features extraction using image analysis and neural network
Evaluation of wheat/non-traditional flour composite
Utilisation of non-traditional forms of cereals in bakery production
Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms
Review
Potentials of probiotics in the treatment of food allergy - a review
Czech Journal of Food Sciences, 2014 (vol. 32), issue 4
Original Paper
Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): prevalence and related effects on fish quality
Enzymatically hydrolysed molasses and sodium citrate as new potentials for the improvement of canthaxanthin batch synthesis by Dietzia natronolimnaea HS-1: A statistical media optimisation
Prevalence and growth dynamics of enterotoxinogenic Staphylococcus aureus isolates in Slovakian dairy products
Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions
Antioxidant activities of two novel synthetic methylbenzenediol derivatives
Elemental analysis of coffee: a comparison of ICP-MS and AAS methods
Phenolic compounds and antioxidant capacity of dried and candied fruits commonly consumed in Serbia
Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents
Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham
Elaboration of novel extraction procedure to reveal bioactive component profile of anthocyanin-rich plants
Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods
Quality of cows' milk from organic and conventional farming
Agricultural distillates from Polish varieties of rye
Review
The phenomenon of Czech beer: a review
Czech Journal of Food Sciences, 2014 (vol. 32), issue 5
Original Paper
Different peach cultivars and their suitability for minimal processing
Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks
Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle
Proteomic analysis of wheat α/A- and β-gliadins
Furan and alkylated furans in heat processed food, including home cooked products
A novel sorbent for solid-phase extraction coupling to high performance liquid chromatography for the determination of olaquindox in fish feed
Inspection of quince slice dehydration stages based on extractable image features
Yield stress and sensorial evaluation of soya yoghurts prepared from germinated soybeans
Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition
Optimisation of the antioxidant activity of kombucha fermented milk products
The impact of moist corn grain preservation on the ethanol yield by simultaneous saccharification and fermentation, and on volatile by-products
Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation
Effect of process parameters on slowly digestible and resistant starch content in extrudates
Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity
Relationship between intrinsic viscosity, thermal and retrogradation properties of amylose and amylopectin
Czech Journal of Food Sciences, 2014 (vol. 32), issue 6
Original Paper
INDEX OF VOLUME 32 (2014) AUTHOR INDEX , AUTHOR INSTITUTIONS INDEX , SUBJECTS INDEX
Lutein content in marigold flower (Tagetes erecta L.) concentrates used for production of food supplements
The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk
A nondestructive method for fish freshness determination with electronic tongue combined with linear and non-linear multivariate algorithms
Development and application of a new low cost electronic nose for the ripeness monitoring of banana using computational techniques (PCA, LDA, SIMCA and SVM)
Bioactive compounds content and total antioxidant activity of two savoy cabbages
Moroydor Derun E., Piskin S.: Examination of the lemon effect on risk elements concentrations in herbal and fruit teas
Influence of ageing on changes in polyphenolic compounds in red wines
The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins
Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction
Modelling the kinetics of water loss during deep-fat frying of potato particulates
Degradation of selected nutrients in sunflower oils during long-term storage
Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice
Czech Journal of Food Sciences, 2013 (vol. 31)
Czech Journal of Food Sciences, 2013 (vol. 31), issue 1
Articles
List of Reviewers - 2012
Original Paper
Comparison between thermal hydrolysis and enzymatic proteolysis processes for the preparation of tilapia skin collagen hydrolysates
Antioxidant activity and mechanism of action of some synthesised phenolic acid amides of aromatic amines
Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat
Effects of season and time of milking on spontaneous and induced lipolysis in bovine milk fat
Antimicrobial resistance of lactobacilli isolated from food
Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing
Detection of genetically modified soya, maize, and rice in vegetarian and healthy food products in Serbia
Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry
Isotachophoretic determination of glucosamine and chondroitin sulphate in dietary supplements
Evaluation of physicochemical and sensory properties of ethanol blended with pear nectar
Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice
Filbertone as a marker for the assessment of hazelnut spread quality
Improved detection of Ochratoxin A by marine bioluminescent bacteria V. harveyi BA
Low-pressure treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine
Czech Journal of Food Sciences, 2013 (vol. 31), issue 2
Original Paper
Differentiation between fresh and thawed chicken meats
Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide
Pistachio deterioration detected by X-ray absorption
Microwave drying behaviour of tomato slices
Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments
Antioxidative activity of five flavones glycosides from corn silk (Stigma maydis)
Characterisation of polyphenol oxidase from Melissa officinalis L. subsp. officinalis (lemon balm)
Determination of silicon in Czech beer and its balance during the brewing process
Varietal differentiation of white wines on the basis of phenolic compounds profile
Differentiation of Lactobacillus species by ARDRA
Effects of shading and growth phase on the microbial inactivation by pulsed light
Biological activities of essential oils and methanol extracts of five Ocimum species against pathogenic bacteria
Review
Applications of mesoporous silica materials in food - a review
Czech Journal of Food Sciences, 2013 (vol. 31), issue 3
Original Paper
Effect of enzymatic modification on frozen chicken surimi
Structure and stability of ion induced whey protein aerated gels
Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks
Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times
Starch tray with addition of different components foamed by baking process
Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction
Fatty acid composition of commercially available nutrition supplements
Evaluation of essential and toxic elements concentrations in different parts of buckwheat
Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy)
Physiological state of reused brewing yeast
Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin
Contents of extractable and non-extractable polyphenols in the leaves of blueberry
pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars
New model for flavour quality evaluation of soy sauce
Czech Journal of Food Sciences, 2013 (vol. 31), issue 4
Original Paper
Effect of natural antioxidants on the colour and lipid stability of paprika salami
Nutritional value of the protein of consumer carp Cyprinus carpio L.
Effects of lactation stage, breed, and lineage on selenium and iodine contents in goat milk
Isolation, identification and antibiotic susceptibility of nis+ Lactococcus lactis from dairy and non-dairy sources
Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature
Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products
Mechanical properties of native maize, wheat, and potato starches
Funcionality of several cake ingredients: A comprehensive approach
Effects of spray-dried sourdough on flour characteristics and rheological properties of dough
Application of ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) metabolomic fingerprinting to characterise GM and conventional maize varieties
Effect of high temperature and pressure on quantification of MON 810 maize
Silicon content in beers from Korean market and estimation of its alimentary uptake
Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.
Determination of acrylamide in food using adsorption stripping voltammetry
Mycotoxin production, chemotypes and diversity of Czech Fusarium graminearum isolates on wheat
Czech Journal of Food Sciences, 2013 (vol. 31), issue 5
Original Paper
Effect of freezing rate and comminution on dielectric properties of pork
Influence of various pork fat types on the ripening and characteristics of dry fermented sausage
Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing
Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period
Fat quality of marketable fresh water fish species in the Republic of Serbia
Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage
Improving the quality of whole wheat bread by using various plant origin materials
Effect of postharvest storage temperatures on the quality parameters of pistachio nuts
Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds
Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea
Comparison of phenolic content and antioxidant capacity of red and yellow onions.
Effect of drying method on the phenolic content and antioxidant capacity of spearmint
Rapid immunoassays for detection of anabolic nortestosterone in dietary supplements
Analysis of ochratoxin A in malt beverage samples using dispersive liquid-liquid microextraction coupled with liquid chromatography-fluorescence detection
Czech Journal of Food Sciences, 2013 (vol. 31), issue 6
Original Paper
Influence of the origin on selected determinants of the quality of pork meat products
Effect of modified whey proteins on texture and sensory quality of processed cheese
Properties of casein hydrolysate as affected by plastein reaction in ethanol-water medium
Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein
Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces
Characteristics of garlic of the Czech origin
Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds
Plant extracts as components of edible antimicrobial protective coatings
Changes of antioxidant activity in honey after heat treatment
Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernels
Antioxidant potential of spinach, peas and sweet corn in relation to freezing period
Influence of locality on content of phenolic compounds in white wines
Use of chemometric techniques to design a microbiological method for sulfonamide detection in milk
Review
Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review
Short overview of food consumption databases
Obituary Notice
Prof. Ing. Michal Voldøich, CSc., Member of the Editorial Board of our journal, passed away
Index
Index of volume 31 (2013), Author index, Author Institutions index, Subject index
Czech Journal of Food Sciences, 2012 (vol. 30)
Czech Journal of Food Sciences, 2012 (vol. 30), issue 1
Vibration assisted cutting of Gouda cheese
Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium - changes in resistant starch content
Cyclodextrin production from amaranth starch by cyclodextrin glycosyltransferase produced by Paenibacillus macerans CCM 2012
Diastase number changes during thermaland microwave processing of honey
Brewing trials with spring and winter barley varieties
Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)
Preparation of flaxseed for lignan determination by gas chromatography-mass spectrometry method
Formation of acrylamide during baking of shortcrust cookies derived from various flours
Methodology development for routine estimation of chlorpropham in commercial potato stores
Simultaneous determination of the residues of fourteen quinolones and fluoroquinolones in fish samples using liquid chromatography with photometric and fluorescence detection
Outdoor environment as a source of Listeria monocytogenes in food chain
Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii
Czech Journal of Food Sciences, 2012 (vol. 30), issue 2
Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties
Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology
Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.)
The process parameters for non-typical seeds during simulated cold deep oil expression
Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage
Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation
Antioxidant activity coefficient, mechanism, and kinetics of different derivatives of flavones and flavanones towards superoxide radical
Isolation of some compounds from nutmeg and their antioxidant activities
Effect of temperature on the antioxidant activity of phenolic acids
Bacterial biofilms resist oxidising agents due to the presence of organic matter
Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production
Czech Journal of Food Sciences, 2012 (vol. 30), issue 3
Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
Inspective investigation on swordfish (Xiphias gladius) frozen slices of commerce: anatomical-histopatological findings
Cow's milk proteins immunoreactivity and allergenicity in processed food
Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin
Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling
Discriminatory power assessment of the sensor array of an electronic nose system for the detection of non alcoholic beer aging
Analytical and aroma profiles of Slovak and South African meads
Development and verification of PCR based assay to dectect and quantify garden pea lec gene
Influence of growth medium composition on synthesis of bioactive compounds and antioxidant properties of selected strains of Arthrospira cyanobacteria
Dietary intake of antioxidants in the Czech RepublicDietary
Mercury speciation and safety of fish from important fishing locations in the Czech Republic
Prevalence, distribution, and antimicrobial susceptibility of Staphylococcus aureus in ready-to-eat salads and in the environment of a salad manufacturing plant in Northern Greece
Czech Journal of Food Sciences, 2012 (vol. 30), issue 4
Effect of storage temperature on the quality of dry fermented sausage Polièan
Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
Differences in the amino acid composition of the breast muscle of wild and farmed pheasants
Comparison of detection sensitivity of five microbial inhibition tests for the screening of aminoglycoside residues in fortified milk
Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017
Bacteriocin activity of enterococci and presence of genes related to pathogenesis
Evaluation of immunore activity of wheat bread made from fermented wheat flour
Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil
Ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils
PLS calibration to resolve overlapping peaks of lutein and zeaxanthin in vegetable samples by LC
Aqueous extraction of limonin from Citrus reticulate Blanco
Chemical markers in the aroma profiles of South Moravian red wine distillates
Germination index as an indicator of malting potential
Optimisation of antioxidant extraction from lemon balm (Melissa officinalis)
Czech Journal of Food Sciences, 2012 (vol. 30), issue 5
Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere
Effect of enzymatic modification on chicken surimi
Evaluation of the stability of whipped egg white
Cell viability of Bifidobacterium lactis strain in long-term storage butter assessed with the plate count and fluorescence techniques
Solvent retention capacity for different wheats and flours evaluation
Determination of fluoride in plant material using microwave induced oxygen combustion
Effect of thickening agents on perceived viscosity and acidity of model beverages
Sorption and wetting properties of pectin edible films
Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate
Influence of various rootstocks on the yield and grape composition of Sauvignon Blanc
Changes in quality parameters of vodka filtered through activated charcoal
Aspergillus parasiticus from wheat grain of Slovak origin and its toxigenic potency
Czech Journal of Food Sciences, 2012 (vol. 30), issue 6
Articles
Physical methods of resveratrol induction in grapes and grape products - a review
Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile
Estimation of the shelf-life of halloumi cheese using survival analysis
Pollen and inorganic characteristics of Bulgarian unifloral honeys
Lipid oxidation of fat blends modified by monoacylglycerol
Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaº
Influence of growing area, plant age, and virus infection on the contents of hop secondary metabolites
Effect of Maillard reaction on reducing power of malts and beers
Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system
Monoacylglycerols as fruit juices preservatives
Antimicrobial activities of medium-chain fatty acids and monoacylglycerols on Cronobacter sakazakii DBM 3157T and Cronobacter malonaticus DBM
Index
Index of volume 30 (2012), Author index, Author Institutions index, Subject index
Czech Journal of Food Sciences, 2011 (vol. 29)
Czech Journal of Food Sciences, 2011 (vol. 29), issue 1
β-glucans and their significance for the preparation of functional foods - a review
Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat
Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
Development of a scientific study for accessing the criteria under Commission Regulation (EC) 2073/2005 on traditional Slovak sheep cheese "bryndza"
Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method
Optimising fermentation of soymilk with probiotic bacteria
ELISA for free S-equol in human urine
Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars
Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia
Quality of shiitake stipe steamed bun
Czech Journal of Food Sciences, 2011 (vol. 29), issue 2
Pigments of higher fungi - a review
Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
Quality of winter wheat in relation to heat and drought shock after anthesis
Physicochemical properties of soy protein isolates-acacia gum conjugates
Effect of storage on texture and microbiological stability of o-w emulsions with inulin
Fatty acids, tocopherol, and sterol contents of some Nigella species seed oil
HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews
Evaluation of apricot fruit quality and correlations between physical and chemical attributes
Composition analysis and structural identification of anthocyanins in fruit of waxberry
Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves
Deallergisation trials of pure celery juice and apple-celery juice mixture by oxidation
Prof. Ing. Jan Velí¹ek, DrSc., Chairman of our Journal celebrates his 65th birthday anniversary
Czech Journal of Food Sciences, 2011 (vol. 29), issue 3
Lupin composition and possible use in bakery - a review
Usefulness of selected methods of colour change measurement for pork quality assessment
Cholesterol removal by Lactobacillus plantarum isolated from homemade fermented cream in Inner Mongolia of China
Cryoprotective effect of polydextrose on chicken surimi
Application of wheat B-starch in biodegradable plastic materials
Prediction of beer foam stability from malt components
Effect of moisture content on thermodynamic characteristics of grape: mathematical and artificial neural network modelling
Evaluation of mineral and heavy metal contents in Croatian blackberry wines
Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace
Antimicrobial effect of essential oil isolated from Eucalyptus globulus Labill. from Montenegro
New menthone type of Mentha pulegium L. volatile oil from northwest Iran
Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species
Czech Journal of Food Sciences, 2011 (vol. 29), issue 4
Methods of detecting plant raw materials in meat products - a review
Nucleotides in broiler chicken diet: effect on breast muscles quality
Determination of soya protein in model meat products using image analysis
Factors influencing egg white foam quality
Impact of microwave heating on hydroxymethylfurfural content in Czech honeys
Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods
Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods
Isolation and characterisation of starch from different barley and oat varieties
Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids
Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes
Application of luminescent ATP rapid checks at ready-to-eat foods producing plant
Isolation of Cronobacter spp. isolates from infant formulas and their survival in the production process of infant formula
Evaluation of Rhodotorula growth on solid substrate via a linear mixed effects model
3-Chloropropane-1,2-diol fatty acid esters in potato products
Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system
Concentrations of ergosterol and trichothecenes in the grains of three Triticum species
Airborne Listeria spp. in the red meat processing industry
Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy
Cell surface characteristic of Asaia bogorensis - spoilage microorganism of bottled water
Czech Journal of Food Sciences, 2011 (vol. 29), issue 5
Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products
Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products
Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat
A new look at the assessment of the silver carp (Hypophthalmichthys molitrix Val.) as a food fish ;
Novel approaches to determination of PAHs and halogenated POPs in canned fish
Effect of power ultrasound on the immunoactivity and texture changes of shrimp (Penaeus vannamei)
Specific rotation and carbohydrate profile of Croatian unifloral honeys
Extruded corn flour changed the functionality behaviour of blends
Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer
Influence of chemical composition and environmental conditions on the textural properties of dried fruit bars
Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp
Optimisation of solid-state fermentation of Aspergillus niger JL-15 for xylanase production and xylooligosaccharides preparation
Czech Journal of Food Sciences, 2011 (vol. 29), issue 6
Indec of Volume 29
Microbiological measurements for the development of a new preservation procedure for liquid egg
Antioxidant and antimicrobial activities of beet root pomace extracts
Process optimisation of vacuum drying of onion slices
Vis/NIR hyperspectral imaging for detection of hidden bruises on kiwifruits
Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation
Microbial transformation of citral by Aspergillus niger-PTCC 5011 and study of the pathways involved
Preparation and characterisation of food grade chitosan from housefly larvae
Cadmium, lead, and mercury concentrations in tissues of roe deer (Capreolus capreolus L.) and wild boar (Sus scrofa L.) from Lowland Croatia
Simultaneous determination of chloride, bromide and iodide in foodstuffs by low pressure ion-exchange chromatography with visible light detection
Fluoroquinolone residues in raw cow's milk
Survival of Mycobacterium avium subsp. hominissuis in homemade smoked pork sausages
Antibiotic resistance of Enterococcus species isolated from raw foods of animal origin in South West part of Slovakia
Prof. Ing. Jan Pokorný, DrSc., Member of the Editorial Board of our journal, passed away
Czech Journal of Food Sciences, 2011 (vol. 29), Special Issue
Antimicrobial factors effects on biofilm formation in Staphylococcus aureus
Serological and bacteriological evaluation of Salmonella status in swine herds
Could the miraculous springs in the Pardubice region be used as drinking water sources?
Occurrence and characteristics of methicillin resistant Staphylococcus aureus and methicillin resistant coagulase-negative staphylococci in raw milk manufacturing
Differentiation of toxigenic Staphylococcus aureus strains isolated from retail meat products
Application of quantitative approach focused on the competition of lactic acid bacteria culture with coagulase-positive staphylococci under the conditions related to artisanal cheese fermentation
Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract
Contribution to the immunomodulatory characteristics of probiotic bacteria
Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods
In vitro fermentability of prebiotic oligosaccharides by lactobacilli
Methods for detection of Bacillus sp., B. cereus, and B. licheniformis in raw milk
Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum
Effect of selected fungicides on the Fusarium growth and toxins production
Comparison of methods for isolating fungal DNA
Genetic determinants of mycotoxin synthesis in genus Fusarium
Utilization of DNA microarrays for detection and identification of selected Fusarium species from the Czech Republic
Czech Journal of Food Sciences, 2010 (vol. 28)
Czech Journal of Food Sciences, 2010 (vol. 28), issue 1
Safety and quality of farm fresh goat's cheese in the Czech Republic
Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain
Anaerobic and aerobic beer aging
Nitrogen content, dietary fiber, and digestibility in algal food products
Comparison of hazes in freshly bottled and aged beers by multiple angle turbidimetry
Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper (Piper nigrum L.)
Antibacterial and antifungal effects of alcoholic extracts of 41 medicinal plants growing in Turkey
Scavenging capacity of superoxide radical and screening of antimicrobial activity of Castanea sativa Mill. extracts
Improvements in enzymatic preparation of alkyl glycosides
The survival of Mycoplasma bovis at different temperatures
Collection of food relevant microscopic fungi under the Czech national programme of protection of genetic resources of economically significant microorganisms - a short report
Czech Journal of Food Sciences, 2010 (vol. 28), issue 2
Texture and pasting properties of ultrasonically treated corn starch
New approach to the study of dough mixing processes
Extraction, purification, and characterisation of the flavonoids from Opuntia milpa alta skin
Analysis and characterisation of anthocyanins in mulberry fruit
Major and minor compounds in a Mexican spirit, young Mezcal coming from two Agave species.
Reliability of PCR based screening for identification and quantification of GMOs
The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats
Antimicrobial effects of fatty acid fructose esters
The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage
Czech Journal of Food Sciences, 2010 (vol. 28), issue 3
Quality of rabbit meat and phyto-additives
Application of different sterilising modes and the effects on processed cheese quality
Trans fatty acid contents in chocolates and chocolate wafers in Turkey
Mixolab versus Alveograph and Falling Number
Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide
Determination of organic acids in olive fruit by HPLC
Modelling of solid-liquid extraction process of total polyphenols from soybeans
Determination of some heavy metal levels in soft drinks from Turkey using ICP/OES method
The activities of amylases and α-amylase inhibitor in wide-range herbicide resistant wheat lines
Exopolysaccharide from Lactobacillus helveticus: identification of chemical structure and effect on biscuit duality
Comparison of two clean up techniques in isolation of ochratoxin A from red wine
Influence of the preservative material HOLDBACTM on the growth and proliferation of Listeria on the surfaces of cheeses
Czech Journal of Food Sciences, 2010 (vol. 28), issue 4
The effect of natural antioxidants on the colour of dried/cooked sausages
Suppression of mould growth on dry sausages
Phytoestrogens in bovine plasma and milk - LC-MS/MS analysis
Antimicrobial and antioxidant properties of phenolic acids alkyl esters
Shelf life extension of liquid whole eggs by heat and bacteriocin treatment
Ability of phenolic acids to protect α-tocopherol
Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes
Comparison of Czech hop cultivars based on their contenst of secondary metabolites
Antioxidant activity of selected phenols and herbs used in diets for medical conditions
Resistance of Listeria monocytogenes biofilms to disinfectants 326
Perfluorinated compounds: occurrence of emerging food contaminants in canned fish and seafood products
70th birthday of Professor Pavel Kadlec, Dr.Sc.
Czech Journal of Food Sciences, 2010 (vol. 28), issue 5
'GAB' generalised equation as a basis for sorption spectral analysis
Kinetics of hydrolysis of egg white protein by pepsin
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils
The synergistic effect of daidzein and α-tocopherol or ascorbic acid on microsome and LDL oxidation
Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes
The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing
Contents of major phenolic and flavonoid antioxidants in selected Czech honey
Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry
The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule
Occurrence of biogenic amines and amines degrading bacteria in fish sauce
Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants
Thermoelectric effect on potato tuber (Solanum tuberosum L.) - short communication
Czech Journal of Food Sciences, 2010 (vol. 28), issue 6
Articles
Prevention of ochratoxin A contamination of foodand ochratoxin A detoxification by microorganisms - a review
Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates
Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria
Nutritional and functional properties of certain gluten-free raw materials
Food protein: Food colour interactions and its application in rapid protein assay
Immunohistochemical detection of wheat protein in model samples
Relationship between carcass weight, skatole level and sensory assessment in fat of different boars
Modelling the drying kinetics of canola in fluidised bed dryer
Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream
Physical properties of shelled and kernel walnuts as affected by the moisture content
Risk analysis in drinking water accumulation
Decontamination of cut carrot by Persteril® agent based on the action of peroxyacetic acid
Index
Index of volume 28, Author index, Author institution index, List of reviewers, Subject index
Czech Journal of Food Sciences, 2009 (vol. 27)
Czech Journal of Food Sciences, 2009 (vol. 27), issue 1
Furan in food - a review
Immunohistochemical detection of soya protein - optimisation and verification of the method
Strawberry jams: influence of different pectins on colour and textural properties
Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures
Trace elements species fractionation in rye flour and rye (Secale cereale L.) seedlings
Molecular cloning and characterisation of alpha subunit of H+-ATPase in Lactobacillus casei Zhang
Identification and characterisation of antimicrobial activity of nisin a produced by Lactococcus lactis subsp. lactis LL27
In vitro fermentation of galactosyl derivatives of polyols by Lactobacillus strains
Czech Journal of Food Sciences, 2009 (vol. 27), issue 2
Quinoa - a rewiev
Drinking water quality in the Czech Republic
Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples
Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits
Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures
Antioxidant activity of phenolic fractions of Mallotus philippinensis bark extract
Baroinactivation of Staphylococcus epidermidis - mathematical model and its verification using human and cow milk
Influence of soft cheese technology on the growth and enterotoxin production of Staphylococcus aureus
High pressure inactivation of Enterococcus faecium - modelling and verification
Czech Journal of Food Sciences, 2009 (vol. 27), issue 3
Determination of free amino acids in cheeses from the Czech market
Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches
The effect of the barley variety, location and year crop on the haze of congress wort
Textural and flavour characteristics of commercial tomato ketchups
Influence of drying procedure on colour and rehydration characteristic of wild asparagus
Variations in chemical compositions of Rosa damascena Mill. and Rosa canina L. fruits
Determination of antagonistic starter cultures for pickle and olive fermentation processes
Distribution of non-tuberculosis mycobacteria in environmental samples from a slaughterhouse and in raw and processed meats
The use of Bacillus subtilis for screening fusaric acid production by Fusarium spp.
Forecasting the necessity of grain fumigation during storage
Tissue distribution and elimination of florfenicol in topmouth culter (Culter alburnus) after oral administration
Czech Journal of Food Sciences, 2009 (vol. 27), issue 4
Food products distribution systems redesign in the food corporation acquisition and fusion conditions
The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg
Detection of plant raw materials in meat products by HPLC
Wheat hardness in relation to other quality factors
Size distribution of barley kernels
Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma
Optimisation of lab-scale continuous alcohol-free beer production
Exploitation of food feedstock and waste for production of biobutanol
The occurrence of enterotoxigenic isolates of B. cereus in foodstuffs
Migration of nonylphenols from polymer packaging materials into food simulants
Czech Journal of Food Sciences, 2009 (vol. 27), issue 5
Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese
Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
Influence of glycation and pepsin hydrolysis on immunoreactivity of albumin/globulin fraction of herbicide resistant wheat line
Polyphenolic content and composition and antioxidative activity of different cocoa liquors
Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices
Engineering rice based medium for production of lovastatin with Monascus species
Enterococcus faecium growth model
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
Occurrence of tetracycline, chlortetracycline, and oxytetracycline residues in raw cow's milk
SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves - a short report.
Czech Journal of Food Sciences, 2009 (vol. 27), issue 6
Articles
Eggshell crack detection based on acoustic impulse response and supervised pattern recognition
Stability of quality traits in winter wheat cultivars
Effects of location and year on technological quality and pentosan content in rye
Total luminescence spectroscopy for differentiating between brandies and wine distillates
Growth characterisation of Staphylococcus aureus in milk: a quantitative approach
Sanitation of fresh green asparagus and green onions inoculated with Salmonella
Antimicrobial properties of 11-cyclohexylundecanoic acid
Mercury and methylmercury content in chub from the Svitava and Svratka Rivers at agglomeration Brno
Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis
Index
Index of volume 27, Author index, Author institution index, List of reviewers, Subject index
Czech Journal of Food Sciences, 2009 (vol. 27), Special Issue 1
Lipids: Their Role in the Formation of Endogenous Antioxidants during Food Processing
Determination of Lactoferrin in Goat Milk by HPLC Method
A Comparative Study of the Analysis of Free Fatty Acids in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using NIRS: Intact Samples and Fat Extracts
Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk
Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C
Determination of the Mineral Composition (Ca, P, Mg, K, Na) in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using Near Infrared Spectroscopy (NIRs) with a Fibre-Optic Probe
Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening
Study on Interaction between Broad Bean Phenolic Compounds and Proteins using Fluorescence Method
Characterisation of Polycondensation Products from Amino Acids and Lipid Oxidation Products
Study of Resistant Starch (RS) Content in Peas during Maturation
Content of Higher Fatty Acids in Green Vegetables
Changes of Sunflower Oil Polyenoic Fatty Acids under High Temperatures
Evaluation of Shelf Life and Heat Treatment of Tomato Products
Nutritional Quality of Commercial Fruit Baby Food
Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions
Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese
Influence of Heat Treatment on the Formation of Amadori Compounds in Carrots
Amadori Products - Substrates and Inhibitors for Intestinal Brush Border Glycosidases
Transformation Pathways of Reductones in the Advanced Maillard Reaction
Release of Protein-Bound N-ε -(γ -glutamyl)-Lysine during Simulated Gastrointestinal Digestion
Cysteine Mediated Formation of N-ε -Carboxymethyllysine (CML) on Proteins
Effect of a "Fast Food" Diet on the Urinary Excretion of Maillard Reaction Products
Methylglyoxal in Manuka Honey - Correlation with Antibacterial Properties
Isolation of Reaction Products Resulting from Heat-Induced Degradation of Inulin
Lipid Oxidation in Dispersive Systems with Monoacylglycerols
Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering
Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation
Oxidation Changes of Vegetable Oils during Microwave Heating
Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutc h ): Effect of Packaging
Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation
Variability of Lutein Content in Peas (Pisum sativum L.) in Relation to the Variety, Season and Chlorophyll Content
Changes of Vitamin C Content in Relation to the Range of Accumulation of Cd, Pb and Zn in Potato Tubers
Mechanism and Polyphenols Involved in the Browning Reaction of Olives
Involvement of Hydrogen Peroxide Formation on Apoptosis Induction by Olive Oil Phenolic Compounds
Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment
Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes
Anthocyanins Content in Blueberries (Vaccinium corymbosumL.) in Relation to Freesing Duration
Advances in Chemistry of Isothiocyanate-derived Colourants
Influence of Environmental Factors on Green Asparagus Flavonoids
Saponin Profile of Green Asparagus Genotypes
Determination of Caffeine Content in Tea and Maté Tea by using Different Methods
Determination of Sterols in Dairy Products and Vegetable Fats by HPLC and GC Methods
Sterols, Sterol Oxides and CLA in Typical Meat Products from Pigs Fed with Different Diets
Hydroperoxide Formation of Steryl Ester
Changes in Sterols, Fatty Alcohol and Triterpenic Alcohol during Ripe Olive Processing
HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines
l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines
Mathematical Modelling of Some Nutrient Losses during Heat Treatment of Stewed Apples
Distribution of S-alk(en)yl-l-cysteine Sulfoxides in Garlic (Allium sativum L.)
Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status
Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour
Barley Grain as a Source of Health-Beneficial Substances
Antioxidant Activities and Total Phenolics of Acacia Honey
Content of Bioactive Components in Chosen Cultivars of Cranberries (Vaccinium vitis-idaea L.)
Lignans in Flaxseed
Anticancer Activity of Lignan from the Aerial Parts of Saussurea salicifolia (L.) DC.
Determination of Phenolic Compounds in Saussurea salicifolia (L.) DC. by HPLC
Changes in Ewe's Milk Composition in Organic versus Conventional Dairy Farms
Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
Modelling the Effect of Headspace Oxygen Level on the Degradation of Vitamin C in a Model Fruit Juice
Main Chemical Changes in Proteins and Structure of Egg Treated with High Pressure Homogenisation
Comparative Lipid Composition Study in Farmed and Wild Blackspot Seabream (Pagellus bogaraveo)
Chemical Changes in Chilled Farmed Sea Bass (Dicentrarchus labrax): Effect of Advanced Icing Conditions
Oxygen Transfer coupled to Oxidation Reactions: Numerical Tool for Optimizing Nutritional Quality of Food
Detection of Foreign Enzyme Addition into the Adulterated Honey
The Improvement of Sensory Quality and Texture Properties of Gluten Free Bread Fortified with Ca
Influence of the Addition of Buckwheat Flour on Gluten Free Bread Quality and Antioxidant Capacity
Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements
On the Generation of Bioactive Trigonelline Degradation Products upon Coffee Roasting and their Bioappearance after Coffee Consumption
Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven
The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends
The Effect of Ultrasound Pre-Treatment and Air-Drying on the Quality of Dried Apples
D-Amino Acids and Computer Vision Image Analysis: A New Tool to Monitor Hazelnuts Roasting?
Functional Perspective of Products from Pears cv. Pituralka
The Effects of non-Thermal Processing on Carotenoids in Orange Juice
Anteroxanthin Concentration during Refrigerated Storage in Orange Juice Treated by PEF
The Natural Products in Protection against the most Important Pathological Changes in Human Metabolism
Quality of Coloured Varieties of Potatoes
Factors Affecting the Softening of Pickled Pasteurised Cucumbers
Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification
A Contribution to Analysis of "Czech Beer" Authenticity
Time-Intensity Studies of Sweeteners
The Selection of the Optimal Rate of Acid and Sweet Taste for Lemon Flavoured Drops
Sensitivity of Assessors to Ferrous Salts
Application of Fluorimetric Methods for Selected Additives Determination in Food Products
Comparison of cITP and 31 P NMR Methods for Determination of Polyphosphates in Meat Product and Sea Fruits
Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components
Improving Microwave Heating using Polysaccharides as Thickeners
Improving the Quality of Roasted Hazelnuts during their Shelf-life using Film Coating Starch-Based
Effect of Packaging Films Releasing Antimicrobial Agents on Stability of Food Products
Plasma-oxidative Degradation of Polyphenolics - Influence of Non-thermal Gas Discharges with Respect to Fresh Produce Processing
Nucleic Acid Lateral Flow Immunoassay for the Detection of Pathogenic Bacteria from Food
Importance of Enterococcus spp. for Forming a Biofilm
Tyramine Production by Enterococci from Various Foodstuffs: A Threat to the Consumers
Aflatoxins and Ochratoxin A in Red Paprika for Retail Sale in Spain: Occurrence and Evaluation of a Simultaneous Analytical Method
Asaia sp. as a Bacterium Decaying the Packaged Still Fruit Beverages
Searching for Genes of Lactococcus lactis subsp. lactis Encoding the Bacteriocin Nisin using DNA/DNA Hybridisation
Methods for the Determination of Allergenic Substances in Foods
Influence of Type of Substrate and Enzyme Concentration on Formation of Galacto-oligosaccharides
Cyanogenic Potential of Roasted Cassava (Manihot esculenta Crantz) roots Rale from Inhambane Province, Mozambique
Off-flavour Defects of Packed Waters and Soft Drinks
Contents of Heavy Metals in Different Saccharides Fractions of Potato Tubers
Effect of Heavy Metal Treatment on Molecular Changes in Root Tips of Lupinus luteus L.
The Transfer of Heavy Metals from Contaminated Soils into Agricultural Plants in High Tatras Region
The Effect of Fertilisation Method on Selected Elements Content in Tomatoes (Lycopersicon lycopersicum)
Monitoring of Risky Elements in Zone of Pollution Strá¾ske Area
Characterisation of Whey Proteins-Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins
Aroma Formation during Thermal Food Processing: Why do Thermally Treated Foods Smell Differently?
Influence of Vintage on Cu, Fe, Zn and Pb Content in Some Croatian Red Wines
Determination of Arsenic in the Rainbow Trout Muscle and Rice Samples
Determination of Tin in Canned Foods by Atomic Absorption Spectrometry
Antioxidant Stability of Phenolic Acids and Their Esters
Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva
Pesticides in Food - Immunochromatographic Detection of Thiabendazole and Methiocarb
Analysis of Bread Lipids for 3-MCPD Esters
3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products
Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
Migration of Printing Ink Constituents from Packaging into Food Simulan
Antioxidant Activity in Variously Prepared Elderberry Foods and Supplements
Changes of Antioxidant Capacity of Robusta Coffee during Roasting
Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice
Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality
Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems
Effect of Closure, Packaging and Storage Conditions on Impact Odorants of Wine
Dietary Maillard Reaction Products: Implications for Human Health and Disease
Complementary Advanced Techniques Applied for Plant and Food Authentication
The Changes of α+-Galactosides during Germination and High Pressure Treatment of Legume Seeds
Effect of Sulphur Fertilisation on Lycopene Content and Colour of Tomato Fruits
Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables
Masked Mycotoxins: an Emerging Issue for Food Safety
Antioxidants in Margarine Emulsions
Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
Studies on Enzymatic Crosslinking of Casein Micelles
Czech Journal of Food Sciences, 2009 (vol. 27), Special Issue 2
Influence of Enterococci and Lactobacilli on Listeria
Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria
The effect of temperature and water activity on the growth of Staphylococcus aureus
Occurrence and characteristics of Listeria monocytogenes in ready-to-eat food from retail market in the Czech Republic
Findings of methicillin-resistant strains of Staphylococcus aureus in livestock
Interferences of PCR effectivity: importance for quantitative analyse
Production of biogenic amines by Enterococci
The expression of selected genes encoding enterotoxins in Staphylococcus aureus strains
Characterisation of antibodies for the immunochemical detection of Enterobacter sakazakii
Effect of Lactococcus sp. on the growth of Listeria sp. in the model UHT milk system
Problems with detection of proteolytic microorganisms and their undesirable activities in milk
PCR-based identification of toxinogenic Fusarium species
Czech Journal of Food Sciences, 2008 (vol. 26)
Czech Journal of Food Sciences, 2008 (vol. 26), issue 1
Perspectives and applications of immobilised β-galactosidase in food industry - a review
Influence of Alcalase and transglutaminase on immunoreactivity of cow milk whey proteins
The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies
Determination of folates in vegetables and their retention during boiling
Preparation of high Fischer ratio oligopeptide by proteolysis of corn gluten meal
Sloughing in potatoes induced by tuber density and affected by variety
Fractionation and identification of some phenolics extracted from evening primrose seed meal
Mercury and methylmercury in muscle tissue of chub from the Elbe River main tributaries
Prof. Dr. Ing. Vladimír Kyzlink, DrSc., Dr.h.c. deceased
Czech Journal of Food Sciences, 2008 (vol. 26), issue 2
Biosynthesis of food constituents: Natural pigments. Part 2 - a review
Degradation of α-galactosides during the germination of grain legume seeds
Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey
Formation of carboxylic acids during degradation of monosaccharides
Czech medicinal plants as possible sources of antioxidants
Effect of ethanol on interactions of bitter and sweet tastes in aqueous solutions
HPLC-MS/MS method for analysis of isoproturon in difficult matrix: poppy seeds
Czech Journal of Food Sciences, 2008 (vol. 26), issue 3
Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review
Antioxidant activity, β-glucan and lipid contents of oat varieties
Antimicrobial properties of some essential oils against some pathogenic microorganisms
Distribution of major polyphenolic compounds in vine grapes of different cultivars growing in South Moravian vineyards
Rheological and sensory characteristics of yoghurt-modified mayonnaise
Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical display cabinet
Functional bioactive compounds and biological activities of Spirulina platensis lipids
Effect of juice clarification by flotation on the quality of white wine and orange juice and drink - Short Communication
Czech Journal of Food Sciences, 2008 (vol. 26), issue 4
Nourishing and health benefits of coenzyme Q10
Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods
Efficient extraction of caffeic acid derivatives from adventitious roots of Echinacea purpurea
Authenticity evaluation of tea-based products
Extraction of carrot (Daucus carota L.) carotenes under different conditions
Characteristics of seed oils and nutritional compositions of seeds from different varieties of Momordica charantiaLinn.cultivated in Bangladesh
Isolation and identification of a strain producing cold-adapted β galactosidase, and purification and characterisation of the enzyme
Optimisation of the PCR method for the detection of Campylobacter jejuni and Campylobacter coli in samples of ready-to-eat chicken meals
Biochemical alterations in white yam (Dioscorea rotundata Poir.) under triazole fungicides: impacts on tuber quality .
Czech Journal of Food Sciences, 2008 (vol. 26), issue 5
Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms - a review
Isolation of anticlostridially active lactobacilli from semi-hard cheese
Stabilization of minced meat colour by carbon monoxide
Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products
Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: processing versus table potatoes
Nondestructive identification of tea (Camellia sinensis L.) varieties using FT-NIR spectroscopy and pattern recognition
Assessment of the authenticity of fruit spirits by gas chromatography and stable isotope ratio analyses
Influence of media composition and temperature on volatile aroma production by various wine yeast strains
Microbiological quality of ice cream after HACCP implementation: a factory case study
Jan Velí¹ek, Karel Cejpek - Biosynthesis of Food Components
Czech Journal of Food Sciences, 2008 (vol. 26), issue 6
Articles
Screening methods used for the detection of veterinary drug residues in raw cow milk - a review
Better bread from vigorous grain?
Sorption and thermal properties of rice, potato starch, and oat flakes
Colour evaluation of different pasta samples
Contents of some biologically active amines in a Czech blue-vein cheese
Mushrooms of genus Pleurotus as a source of dietary fibres and glucans for food supplements
Antioxidant activity of peanut skin extracts from conventional and high-oleic peanuts
FT-IR spectroscopic characteristics of differently cultivated Escherichia coli
Effect of lean meat proportion on the chemical composition of pork
Index
Index of volume 26, Author index, Author institution index, List of reviewers, Subject index
Czech Journal of Food Sciences, 2008 (vol. 26), Special Issue
Quality of Moravian and Czech wines and their future
Content of trans-resveratrol in leaves and berries of interspecific grapevine (Vitis sp.) varieties
Evaluation of colour content in grapes originating from south Moravia
Relations between polyphenols content and antioxidant activity in vine grapes and leaves
The changes of selected phenolic substances in wine technology
Influence of tannin addition on the content and composition of polyphenolic compounds in wines
Determination of anthocyanins in red grape skin by pressurised fluid extraction and HPLC
Multi-experimental characterisation of grape skin extracts
Antioxidant activity of wines and related matters studied by EPR spectroscopy
Antimutagenic activity of raw materials and by-products by production of grape wines
The influence of trans-resveratrol and quercetin on the activity of CYP1A2 in rat
Czech Journal of Food Sciences, 2007 (vol. 25)
Czech Journal of Food Sciences, 2007 (vol. 25), issue 1
Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins - a review
Determination of banned dyes in spices by liquid chromatography-mass spectrometry
Determination of polydextrose as a fat replacer in butter
Sodium cholate sorption on N-octadecylpectinamide in comparison with cholestyramine
Free and bound 3-chloropropane-1,2-diol in coffee surrogates and malts
Czech Journal of Food Sciences, 2007 (vol. 25), issue 2
Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 1 - a review
Evaluation of barley grass as a potential source of some nutritional substances
Antioxidant and radical scavenging activities of a barley crude extract and its fraction
Screening of antimicrobial activity of essential oil and methanol extract of Satureja hortensis on foodborne bacteria and fungi
Ultrasonic effect on pH, electric conductivity, and tissue surface of button mushrooms, Brussels sprouts and cauliflower.
Czech Journal of Food Sciences, 2007 (vol. 25), issue 3
Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 2 - a review
Formation of α-hydroxycarbonyl and α-dicarbonyl compounds during degradation of monosaccharides
The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)
Risk analysis in Turkey milk production
Quality parameters of noodles made with various supplements
Czech Journal of Food Sciences, 2007 (vol. 25), issue 4
Fluorescence spectroscopy and chemometrics in the food classification - a review
Trans-free fats with the products of the oil palm - a selective review
Determination of polyphenols in beer by an effective method based on solid-phase extraction and high performance liquid chromatography with diode-array detection
Prediction of the kind of sprouts of Cruciferae family based on artificial neural network analysis
Occurrence of squalene and cholesterol in various species of Czech freshwater fish
Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation
Dry heat inactivation of Bacillus cereus in rice
Detection of pathogenic Yersinia enterocolitica serotype O:3 by biochemical, serological, and PCR methods
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
Czech Journal of Food Sciences, 2007 (vol. 25), issue 5
Irradiation of spices - a review
Bread features evaluation by NIR analysis
Effects of wheat cultivar and harvest year on technological quality studied by univariate and multivariate analyses
Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents
Acrylonitrile in food contact materials - two different legislative approaches: comparison of direct determination with indirect evaluation using migration into food simulants
Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1
Thermal inactivation of Enterococcus faecium
Czech Journal of Food Sciences, 2007 (vol. 25), issue 6
Volume 25 - Index, Authors Index, Author Institutions Index, Subjects Index, List of Reviewers
Biosynthesis of food constituents: Natural pigments: Part 1
Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals
Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes
The influence of the development specific surface of sorption on the wettability of instant soups
Occurrence of trichothecene mycotoxins in cereals harvested in the Czech Republic
Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46
Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report
Czech Journal of Food Sciences, 2006 (vol. 24)
Czech Journal of Food Sciences, 2006 (vol. 24), issue 1
Biosynthesis of food constituents: Amino acids: 1. The glutamic acid and aspartic acid groups - a review
Determination of the contents of A- and B-starches in barley using Low Angle Laser Light Scattering
Chemoprotective Effects of Broccoli Juice Treated with High Pressure
The sensory characteristics of berry-flavoured kefir
Fungal contamination and the levels of mycotoxins (Don and Ota) in cereal samples from poland and east slovakia
Separation of low molecular weight rapeseed proteins by RP-HPLC-DAD - a short report
Czech Journal of Food Sciences, 2006 (vol. 24), issue 2
Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a review
Biosynthesis of food constituents: Amino acids. 3. Modified proteinogenic amino acids - a review
The status of micronutrients (Cu, Fe, Mn, Zn) in tea and tea infusions in selected samples imported to the Czech Republic
Antimutagenic effect of curcumin and its effect on the immune response in mice
Monitoring of pesticide residues in apples from Slovakia for baby food production
Czech Journal of Food Sciences, 2006 (vol. 24), issue 3
Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review
A study of the factors affecting the foaming properties of egg white - a review
Antimutagenic effect of genistein
PCR-based detection of cow's milk in goat and sheep cheeses marketed in the Czech Republic
Study of factors affecting acrylamide levels in model systems
Rapid determination of methylmercury in fish tissues
Effect of plastic packages on benzo[a]pyrene concentration in sunflower oil
Czech Journal of Food Sciences, 2006 (vol. 24), issue 4
Biosynthesis of food constituents: Peptides - a review
Freezing point of heat-treated drinking milk in the Czech Republic
Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni
Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods
Antimutagenic effect of epigallocatechin gallate and its effect on the immune response in mice
Czech Journal of Food Sciences, 2006 (vol. 24), issue 5
Biosynthesis of food constituents: Lipids. 1. Fatty acids and derivated compounds - a review
The comparison of the methods for the identification of pathogenic serotypes and biotypes of Yersinia enterocolitica: Microbiological methods and PCR
Phthalic acid esters (PAEs) in the food chain
Distribution of selected elements as wine origin markers in the wine-making products
Czech Journal of Food Sciences, 2006 (vol. 24), issue 6
Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids - a review
Determination of selected parameters of quality of the dairy products by NIR spectroscopy
Separation techniques for distillery stillage treatment
Solid-phase microextraction for analysis of mould cheese aroma
Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
Sensory profiles of sweeteners in aqueous solutions
Occurrence of Alternaria toxins in fibre flax, linseed, and peas grown in organic and conventional farms: Monitoring pilot study
Czech Journal of Food Sciences, 2005 (vol. 23)
Czech Journal of Food Sciences, 2005 (vol. 23), issue 1
Optimum conditions of rice puffing - review
Anti-yeast effects of some plant extracts on yeasts contaminating processed poultry products in Egypt
Determination of fumonisins B1 and B2 in beer
Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC
TLC separation of methylated (-)-epigallocatechin-3-gallate
Czech Journal of Food Sciences, 2005 (vol. 23), issue 2
Possibilities of different animal milk detection in milk and dairy products - a review
Influence of enzymatic cow milk hydrolysates on IgA and IgG response of Balb/c mice organism
Antioxidant and antiradical activity of ferulates
Determination of ochratoxin A in beer
Changes in the macrocomponents and microstructure of white bean seeds upon mild hydrothermal treatment
Czech Journal of Food Sciences, 2005 (vol. 23), issue 3
Prospects for rapid bioluminescent detection methods in the food industry - a review
Potential application of oilseeds as sources of antioxidants for food lipids - a review
Application of cross-flow ultrafiltration on inorganic membranes in purification of food materials
Application of ionising radiation for the stabilisation of Trichoderma viride cellulases
α-Glucosidase and β-glucosidase from psychrotrophic strain arthrobacter sp. C2-2
Two rapid diagnostic procedures for the identification of Campylobacter jejuni/coli in food matrix
Czech Journal of Food Sciences, 2005 (vol. 23), issue 4
Biosynthesis of food constituents: Saccharides. 1. Monosaccharides, oligosaccharides, and related compounds - a review
Prediction of wheat milling characteristics by near-infrared reflectance spectroscopy
Effect of temperature and composition on thermal conductivity of "Mlinci" dough
the contents of trans fatty acids and cla in cow colostrum and milk fat in the early lactation period
cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses
Czech Journal of Food Sciences, 2005 (vol. 23), issue 5
Biosynthesis of food constituents: Saccharides. 2. Polysaccharides - a review
Characteristics of fermented dough predicted by using the NIR technique
The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food
Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition
Antimutagenic effect of resveratrol
Biogenic amine content in sterilised and pasteurised long-term stored processed cheese
Czech Journal of Food Sciences, 2005 (vol. 23), issue 6
Phthalates: toxicology and food safety - a review
Enzymatic activity in fermented milk products containing bifidobacteria
Oxidative changes of vegetable oils during microwave heating
Use of video image analysis for the evaluation of beef carcasses
Changes in selected vitamins, microorganism counts, and sensory quality during storage of pressurised sprouted seed of alfalfa (Medicago sativa L.)
Quantitative analysis of chloramphenicol residues in shrimp muscle tissues by Chemiluminescent enzyme immunoassay
Czech Journal of Food Sciences, 2004 (vol. 22)
Czech Journal of Food Sciences, 2004 (vol. 22), issue 1
Thermophilic bacteria colony growth and its consequences in the food industry
Determination of egg yolk content in egg liqueurs
Wheat flour fermentation study
Potential of liquid chromatography-atmospheric pressure chemical ionisation tandem mass spectrometry for determination of fosetyl-aluminium residues in dried hops
Endocrinological aspects of dietary habits
Czech Journal of Food Sciences, 2004 (vol. 22), issue 2
Optimisation of method of fermentation of cabbage juice
Wheat sedimentation values and falling number
Gel strength of the native egg white
Contamination of pasta and the raw materials for its production with moulds of the genera Aspergillus
bovine colostrum - the promising nutraceutical
Czech Journal of Food Sciences, 2004 (vol. 22), issue 3
The histamine content in some samples of food products
Modern method of lactic acid recovery from fermentation broth
Fungal contamination of cookies and the raw materials for their production in croatia
Browning reactions between oxidised vegetable oils and amino acids
Effects of oxidised dietary cod liver oil on the reproductive functions of Wistar rat
Capillary zone electrophoresis separation of hydrolysates obtained from food industry by-products
Czech Journal of Food Sciences, 2004 (vol. 22), issue 4
Effect of starter cultures L. mesenteroides and L. lactis ssp. lactis on sauerkraut fermentation and quality
Image data of crumb structure of bread from flour of czech spring wheat cultivars
Effect of viscosity on the perceived intensity of acid taste
Protein fractions of oats and possibilities of oat utilisation for patients with coeliac disease
Czech Journal of Food Sciences, 2004 (vol. 22), issue 5
functional properties modification of extruded soy protein concentrate using Neutrase
biosynthesis of folates by lactic acid bacteria and propionibacteria in fermented milk
Determination of free and bound 3-chloropropane-1,2-diol by gas chromatography with mass spectrometric detection using deuterated 3-chloropropane-1,2-diol as internal standard
Esters of 3-chloropropane-1,2-diol in foodstuffs
Czech Journal of Food Sciences, 2004 (vol. 22), issue 6
Determination of egg content in pasta
Application of β-d-glucans isolated from mushrooms Pleurotus ostreatus (pleuran) and Lentinus edodes (lentinan) for increasing the bioactivity of yoghurts
The contents of total polyphenolic compounds and trans-resveratrol in white Riesling originated in the Czech Republic
Incidence of irradiated foods in the distribution network of Prague
Prevalence of Salmonellae and their resistance to antibiotics in slaughtered pigs in the Czech Republic
Czech Journal of Food Sciences, 2004 (vol. 22), Special Issue
Conference "Chemical Reactions in Foods V", Sept 29-Oct 1, 2004, Prague, Czech RepublicContent
Thermal processing contaminants in foodstuffs and potential strategies of control
Factors affecting the formation of reducing compounds from biacetyl
Copper(II)-complexation by non enzymatically glycated peptides
Allium discoloration: the nature of onion pinking and garlic greening
Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)
Browning reactions between oxidized vegetable oils and amino acids
Maillard reaction products from glucose-methionine mixtures affect iron utilization in rats
On the significant influence of water on the formation mechanisms of 5-acetyl-3,4-dihydro-2H-1,4-thiazine
The separation of triacylglycerols using unpolar and medium polar capillary columns
Fluorescence spectroscopy for monitoring rapeseed oil upon heating
Prostaglandin E2-dependent activation of Src-Stat3 signal pathway in human lung adenocarcinoma cells
Protein-lipid interactions during oxidation of liposomes
Comparison of oxidative resistance of traditional and high-oleic peanut oils in emulsions
Lipid oxidation in margarine emulsions
Determination of stigmasterol hydroperoxides using high-performance liquid chromatography-mass spectrometry with atmospheric pressure chemical ionization
Fluorescence spectroscopy for monitoring extra virgin olive oil deterioration upon heating
Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
Optimisation of a headspace solid phase mi croextraction (HS-Spme) method to determine hexanal in baby foods
Fluorescence of oxidizing oil-in-water emulsions (abstract only)
Structural and chemical modifications of β-lactoglobulin induced by aldehydes (abstract only)
Antioxidant activity of acerola extracts
Hepatoprotective Effects of acerola cherry extract powder against d-galactosamine-induced liver injury in rats and its bioactive compounds
Phenolic Compounds of apples in the relation to the postharvest diseases
Red wine as resveratrol protective system -
Transformation of quercetin glucosides in onion and its impact on quecetin bioavailability in humans (abstract only)
Effect of boiling on yellow onion quercetin (glucosides
Determination of phytic acid by capillary isotachophoresis combined with capillary zone electrophoresis (abstract only)
The sensory quality of sprouts obtained from the selected species of legume seeds
Amaranth seed extraction by propan-2-ol after enzymatic treatment
Efficiency of activity antioxidants in flaxseed oil and borago oil and their triacylglycerols
Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika
Study of irradiated black pepper antioxidant activity changes
Ways to reduce the acrylamide formation in cracker products
Green and roasted coffee antiradical activity stability in chemical systems
Influence of phenolic compounds on sensory parameters of tea infusions
Enzyme-linked immunosorbent assay for the determination of isoflavones in alimentary important plants
Protective effects of components in peanut skins against d-galactosamine-induced rat hepatic injury
Antioxidant and antiradical activity of extracts of phenolic compounds from red bean
Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast
Peroxyl radical scavenging activity of soluble high molecular weight fraction from coffee brews
Antioxidative and antimicrobial effects of some natural extracts in lard
Changes of furanocoumarins content in vegetables during storage
Factors affecting the formation of acrylamide in coffee
Changes of phytoestrogens daidzein, genistein and their glycosides daidzin and genistin and coumestrol during processing of soyabeans
The effect of chemical modifications on rheological properties of collagen from of baltic cod (Gadus morhua) skin stabilized by interaction with κ-carrageenan
Chitin-glucan complex from Agaricus blazei, a potential raw material for production of food additives
Amino-dealkoxylation of hm citruc pectin with n-alkylamines: a kinetic study
Monoacylglycerols as food additives with antimicrobial properties
Enzyme-linked immunosorbent assay for general and specific detection of Listeria spp. and monocytogenes in dairy products
Guaiacol formation in apple juice, effect of selected additives on Alicyclobacillus growth
Influence of dough ingredients on 3-Mcpd formation in toast
Dietary fibres from Brassica vegetables bind heterocyclic amines in vitro (abstract only)
Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia
Chloropropanols and their esters in cereal products
Effects of yeast stress and organic acids on chloropropanols formation in cereal products
Formation and decomposition of 3-chloropropane-1,2-diol in model systems
Survey of 3-chloropropane-1,2-diol and its precursors in foods in the Czech Republic
Investigation of bisphenol a diglycidyl ether, bisphenol f diglycidyl ether and their hydroxy and chlorohydroxy derivatives stability in water-based food simulants
Characterisation of physicochemical interactions between benzo(a)pyrene contained in vegetable oil and polyethylene terephtalate
The determination of N-methylcarbamate pesticides using enzyme immunoassays with chemiluminescent detection
Changes of acrylamide levels in food products during technological processing
Determination of free amino acid and biogenic amine contents of hungarian sparkling wines
Natural toxins in food crops and their changes during processing
Rapid, sensitive and selective analysis of acrylamide in cereal products using bromination and GC/MS/MS
Effect of high hydrostatic pressure on the secondary structure of microbial transglutaminase
Influence of high pressure and papain treatment on some aspects of beef meat quality
Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin
The differences of the structure of triacylglycerols as a result of enzymatic interesterification of fat mixtures with the omega-3 family polyenic fatty acids
Changes of free fatty acids during ripening of Niva cheese
Monitoring of oligopeptides from blue-veined cheese during ripening
Nutritional changes of common oat (Avena sativa L.) and naked oat (Avena nuda L.) during germination
Changes in potato after different thermal processes
Enzymatic changes in minimally processed apples
Application of NIR analysis to verify cocoa powder authenticity
New formulations for low-fat frankfurters and its effect on product quality
FFA Evolution during storage of ground roasted coffee
Effect of gamma-irradiation on microbial decontamination and organoleptic quality of black pepper (Piper nigrum L.)
Effect of some refining steps on rapeseed oil triacylglycerol structures
Evaluation of ketchup authenticity - chemical changes of markers during production and distribution
LAST MINUTE: Formation of semicarbazide (SEM) from natural compounds in food by heat treatment
LAST MINUTE: Stability of acrylamide in food during storage
Analysis of furan in different foodstuffs using gas chromatography mass spectrometry
Decrease of the allergenic activity of foods by shock waves
The changes of α-galactosides during germination and high pressure treatment of chick-pea seeds
Acylglycosides as future food preservatives
Flavour and vinylogous compounds generated by Maillard-type reactions
S-Substituted cysteine derivatives in production of flavour and colour
Antioxidation capacity of Maillard systems with carbonyl products of sugar fragmentation
Phenolic compounds as cross-links of plant derived polysaccharides
Fluorescence fingerprints as a rapid predictor of the nutritional quality of processed and stored foods
Synthesis of (Z,Z)-octadeca-10,12-dienoic acid
Fat blends on the base of structural triglycerides
Functionality changes of natural antioxidants during food processing and storage
Chemical and technological characterisation of melanoidins from espresso coffee (abstract only)
Heat-induced degradation of inulin
A new pathway of lactose degradation and arginine derivatization in milk
Dietary intake and urinary excretion of Maillard reaction products (MRPs)
Hydroxymethylfurfural: an indicative parameter of heat damage in cereal products
Czech Journal of Food Sciences, 2003 (vol. 21)
Czech Journal of Food Sciences, 2003 (vol. 21), issue 1
13C CP/MAS NMR spectra of pectins: a peak-fitting analysis in the C-6 region
Determination of vinyl chloride monomer in food contact materials by solid phase microextraction coupled with gas chromatography/mass spectrometry
Changes on Storage of Peanut Oils Containing High Levels of Tocopherols and β-Carotene
Wheat flour dough alveograph characteristics predicted by NIRSystems 6500
Properties of thin metallic films for microwave susceptors
Czech Journal of Food Sciences, 2003 (vol. 21), issue 2
Effect of lactic acid on the growth dynamics of Candida maltosa YP1
Relation between free amino acids and the biogenic amines contents in green tomatoes inoculated with Lactobacillus plantarum
Extention of the spectra of plant products for the diet in coeliac disease
Use of maturograph and spring oven for the dermination of wheat flour baking characteristics
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
Czech Journal of Food Sciences, 2003 (vol. 21), issue 3
Determination of bisphenol A, bisphenol F, bisphenol A diglycidyl ether and bisphenol F diglycidyl ether migrated from food cans using Gas Chromatography-Mass Spectrometry
Prediction of wheat and flour Zeleny sedimentation value using NIR technique.
Sorption characteristics of dietary hard candy
Histometric evaluation of meat products - determination of area and comparison of results obtained by histology and chemistry
Screening for antimicrobial activity of some medicinal plants species of traditional Chinese medicine
Reference materials for the determination of contaminants in milk and milk products
Czech Journal of Food Sciences, 2003 (vol. 21), issue 4
Analysis of cow milk by near-infrared spectroscopy
Comparison of hygiene and sanitation levels by bioluminescence method at different units producing components for instant soups
Effect of ascorbic acid on the rheological properties of wheat fermented dough
A new generation of frying oils
Czech Journal of Food Sciences, 2003 (vol. 21), issue 5
3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition
Preparation of N-alkylamides of highly methylated (HM) citrus pectin
Liquid chromatographic determination of biogenic amines in a meat product during fermentation and long-term storage
Changes of starch during microwave treatment of rice
Crystals in hard candies
Czech Journal of Food Sciences, 2003 (vol. 21), issue 6
Growth dynamics of Bacillus cereus and shelf-life of pasteurised milk
Effect of pH and water activity on the growth of Arcobacter sp. in culture
Effect of malt flour addition on the rheological properties of wheat fermented dough
Matrix solid phase dispersion as an effective preparation method for food samples and plants before HPLC analysis - a riview
Czech Journal of Food Sciences, 2002 (vol. 20)
Czech Journal of Food Sciences, 2002 (vol. 20), issue 1
Articles
Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin
Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates
Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity
Microwave treatment and drying of germinated pea
Simulation scheduling in food industry application
Biographical Notice
®ivotní jubileum prof. Ing. Jiøího Davídka, DrSc.
Czech Journal of Food Sciences, 2002 (vol. 20), issue 2
Beta-galactosidase activity in psychrotrophic microorganisms and their potential use in food industry
Inhibition of Aspergillus niger DMF 0801 by monoacylglycerols prepared from coconut oil
Optimisation of indirect competitive ELISAs of a-, b-, and k-caseins for the recognition of thermal and proteolytic treatment of milk and milk products
A simple method for determination of deoxynivalenol in cereals and flours
The conformability of two equations for bacterial growth in pork
Chemical and biochemical changes during microwave treatment of wheat
Changes in Egg Volatiles during Storage
Authenticity of 100% orange juice in the Czech market in 1996-2001
Czech Journal of Food Sciences, 2002 (vol. 20), issue 3
The occurrence of moulds in fermented raw meat products
Immobilized metal ion chromatographic (IMAC) determination of ovomucoid in hen's egg white
Proximate neutral lipid composition of niger (Guizotia abyssinica Cass.) seed
Sensory quality of stored croissant-type bakery products.
Influence of ozone on properties of jams
Microwave heating - the influence of oven and load parameters on the power absorbed in the heated load
Czech Journal of Food Sciences, 2002 (vol. 20), issue 4
Changes of wheat flour properties during short term storage
Comparison of some commercial pectic enzyme preparations applicable in wine technology
The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation
Lipid oxidation and quality parameters of sausages marketed locally in the town of São Paulo (Brazil)
Temperature profiles in dough products during microwave heating with susceptors
Czech Journal of Food Sciences, 2002 (vol. 20), issue 5
Optical isomers of chloropropanediols: mechanisms of their formation and decomposition in protein hydrolysates
Comparison of four methods for identification of bifidobacteria to the genus level
Histometric evaluation of meat products - determination of size and number of objects
Antimutagenic effect of ellagic acid and its effect on the immune response in mice
Residence time distribution during egg yolk pasteurisation
Testing of scanner and colour-meter for observation of changes during storage of two selected foods
Czech Journal of Food Sciences, 2002 (vol. 20), issue 6
Antioxidant activity of rye caryopses and embryos extracts
Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology
Essential oil composition of Ocimum basilicum L. and Ocimum minimum L. in Turkey
Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour
Influence of the amount of rennet, calcium chloride addition, temperature, and high-pressure treatment on the course of milk coagulation
Czech Journal of Food Sciences, 2001 (vol. 19)
Czech Journal of Food Sciences, 2001 (vol. 19), issue 1
Influence of cheese ripening on the viscoelastic behaviour of edam cheese
Determination of aflatoxins in food products by the ELISA method
Novel Strecker degradation products of tyrosine and dihydroxyphenylalanine
Determination of oxidative stability in mixtures of edible oil with nonlipidic substances
Changes during the extrusion of semolina in mixture with sugars
Determination of essential oils content and composition in caraway (Carum carvi L.)
Antibacterial activity of houttuynin sodium bisulphate (HSB)
Czech Journal of Food Sciences, 2001 (vol. 19), issue 2
Strecker degradation products of aspartic and glutamic acids and their amides
Control of mould growth by Lactobacillus rhamnosus VT1 and Lactobacillus reuteri CCM 3625 on milk agar plates.
Application of FT-IR spectroscopy in detection of food hydrocolloids in confectionery jellies and food supplements
Oligosaccharide synthesis using a-glucosidases of different origin
Microwave treatment of rice
Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening
Application of electrodialysis for lactic acid recovery
Czech Journal of Food Sciences, 2001 (vol. 19), issue 3
Antioxidant activity of 2,6-dimethyl-3,5-dialkoxycarbonyl-1,4-dihydropyridines in metal-ion catalyzed lipid peroxidation
The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening
Mutagenic effects of selected trichothecene mycotoxins and their combinations with aflatoxin B1
Detection of olive oils authenticity by determination of their sterol content using LC/GC
Extract from Silybum marianum as a nutraceutical: a double-blind placebo-controlled study in healthy young men
Temperature profiles in microwave heated solid foods of slab geometry: Influence of process parameters
Czech Journal of Food Sciences, 2001 (vol. 19), issue 4
Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures
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).
The determination of isoflavones and coumestrol by capillary electrophoresis
Antioxidant activity of phenolic fraction of pea (Pisum sativum)
The determination of ferulic acid in sugar beet pulp
Use of helical ribbon mixer for measurement of rheological properties of fruit pulps
Food preferences and choice among the Polish students
Czech Journal of Food Sciences, 2001 (vol. 19), issue 5
Unusual behavior of natural polyphosphates during IMAC
Effect of yeast extract supplementation on β-galactosidase activity of Lactobacillus delbrueckii subsp. bulgaricus 11842 grown in whey.
Lactococcus lactis subsp. lactis LTM 32, a new bacteriocin-producing strain isolated from Vietnamese fermented milk
Fatty acids in lipids of carp (Cyprinus carpio) tissues
The cereal grains: focus on vitamin E
Wheat and flour quality relations in a commercial mill
Determination of astringent taste in model solutions and in beverages
Czech Journal of Food Sciences, 2001 (vol. 19), issue 6
Content of phenolic acids in rye caryopses determined using DAD-HPLC method
Verification of suitability of selected detection systems for estimating antibiotic residues in goat's milk
Wheat flour dough rheological characteristics predicted by NIRSystems 6500
Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough
Sugar beet as a raw material for bioethanol production
Evidence of spice black pepper adulteration
Czech Journal of Food Sciences, 2000 (vol. 18)
Czech Journal of Food Sciences, 2000 (vol. 18), issue 1
Original Paper
Multivariate calibration of raw cow milk using NIR spectroscopy.
Changes of iodine content in milk of cows treated with Betadine
Influence of germination on the carbohydrate composition of pea
Storage of sugar beet raw juice
Application of computer image analysis for evaluation and control of the sucrose crystallization process
Chromatography of barley b-glucans
Resveratrol - occurrence in wine originating from Czech vineyard regions and effect on human health
Czech Journal of Food Sciences, 2000 (vol. 18), issue 2
Original Paper
Capillary electrophoretic and liquid chromatographic determination of synthetic dyes in non-alcoholic drinks and wine samples
Antioxidant activities of allspice extracts in rapeseed oil
Influence of yogurt cultures on benzoic acid content in yoghurt
Microscopic examination of products from fish meat
Trace elements content in virgin sunflower oil production
Colour of baked products during baking
Review
Strains for fermentation of high gravity worts - a review
Short Communication
Effect of the year and storage on ascorbic acid content and total polyphenol content in three apple varieties
Czech Journal of Food Sciences, 2000 (vol. 18), issue 3
Original Paper
Non-linear relationship between food resource exploitation and population density of stored-product pests
Moisture sorption isotherms of millet seeds
Phenotypic features and enzymatic profile of a Lactococcus lactis strain isolated from wara, an indigenous cheese product from Nigeria
Molecular detection of Brucella in milk using polymerase chain reaction
Benzoic acid in some milk products from the market in the Czech Republic
A new method for rapid detection of Listeria monocytogenes in food
Influence of the specific growth rate on formation of sterols in yeast Saccharomyces cerevisiae during fed-batch cultivation
Review
Composition and nutritinal value of quinoa (Chenopodium quinoa) - a review
Czech Journal of Food Sciences, 2000 (vol. 18), issue 4
Original Paper
A new amperometric sucrose biosensor based on fructose dehydrogenase
Influence of natural antioxidants on heat-untreated meat products quality
Screening of strains of Saccharomyces cerevisiae for ethanol fermentation of very-high-gravity substrates
Evaluation of beer quality by sensory analysis
The use of polarity profiles of texture in the sensory evaluation of apples
Food consumption, its aspects and consequences
Review
Antioxidant complex of bioflavonoids and ascorbic acid in apples (Malus pumila Mill.) - a review
Specific microflora of packed meet - a review
Czech Journal of Food Sciences, 2000 (vol. 18), issue 5
Original Paper
Proof of authenticity of pure instant coffee
Pathogenic micro-organisms in waste waters from daiies
Effects of lipolytic enzymes Pseudomonas fluorescens on liberation of fatty acids from milk fat
Verification of prediction of growth of Listeria monocytogenes micro-organism in chicken meat
Changes in quality of natural orange juice pasteurised by high pressure during storage
Controlled thawing of foods
Review
Composition and nutritional value of amaranth seeds
The properties and quality of goat and sheep milk and its products - a review
Czech Journal of Food Sciences, 2000 (vol. 18), issue 6
Original Paper
Enzymic browning of apples by polyphenol oxidases
Parametrs characterising the growth of Talaromyces avallaneus in relation to water activity (modelling fungal growth)
Effect of contamination by Pseudomonas fluorescens on principal components and technological parameters of pasterized milk during storage
Use of spectrograph NIRS 6500 for prediction of wheat flour quality characteristics
Effect of different model storage conditions on the quality of the croissant-type bakery products
Evaluation of beer by sensory and gas chromatography analysis
Review
Criteria of quality and freshness of hen aggs
Czech Journal of Food Sciences, 1999 (vol. 17)
Czech Journal of Food Sciences, 1999 (vol. 17), issue 1
Original Paper
Enterocin NA: A Bacteriocin Produced by Enterococcus faecalis BFE 1057 Isolated from a Nigerian Fermented Dairy Product
Sestavení kompetitivní enzymové imunoanalýzy pro stanovení α-laktalbuminu a β-laktoglobulinù kravského mléka
©túidium rastu a produkcie biogénnych amínov niektorými mikroorganizmami za modelových podmienok
Vliv smykové viskozity a elasticity na senzorickou viskozitu modelových kapalných potravin
Senzoricke hodnotenie jogurtov vyrobenych z kravského, ovèieho a kozieho mlieka
Review
Relevance of folic acid fortification of foods in the nutrition of women and children
Author's index
