Czech J. Food Sci., 32 (2014)

No. 1
Czech J. Food Sci., 32 (2014): I-IIdownload PDF
Original Paper
Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment
A. Baiano, C. Terracone, I. Viggiani, M.A. Del Nobile
Czech J. Food Sci., 32 (2014): 1-9abstractdownload PDF
Original Paper
Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential
L. Sinkovič, J. Hribar, R. Vidrih
Czech J. Food Sci., 32 (2014): 10-15abstractdownload PDF
Original Paper
Common carp (Cyprinus caprio) and European catfish (Sillurus glanis) from the Danube River as sources of fat soluble vitamins and fatty acids
M. Stancheva, A. Merdzhanova, D.A. Dobreva, L. Makedonski
Czech J. Food Sci., 32 (2014): 16-24abstractdownload PDF
Original Paper
Variability of characteristic components of aronia
J. Šnebergrová, H. Čížková, E. Neradová, B. Kapci, A. Rajchl, M. Voldřich
Czech J. Food Sci., 32 (2014): 25-30abstractdownload PDF
Original Paper
Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy
M. Králová, Z. Procházková, V. Svobodová, E. Mařicová, B. Janštová, L. Vorlová
Czech J. Food Sci., 32 (2014): 31-36abstractdownload PDF
Original Paper
Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds
M.J. Martelo-Vidal, M. Vázquez
Czech J. Food Sci., 32 (2014): 37-47abstractdownload PDF
Original Paper
Cyclodextrin production by Bacillus lehensis isolated from cassava starch: Characterisation of a novel enzyme
K.C. Blanco, F.F. de Moraes, N.S. Bernardi, M.H.P.B. Vettori, R. Monti, J. Contiero
Czech J. Food Sci., 32 (2014): 48-53abstractdownload PDF
Original Paper
Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria
C. Lamberti, F. Genovese, J.D. Coisson, G. Lobianco, L. Cocolin, E. Pessione
Czech J. Food Sci., 32 (2014): 54-60abstractdownload PDF
Original Paper
Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes
I. Sakaridis, N. Soultos, Ch. Batzios, I. Ambrosiadis, P. Koidis
Czech J. Food Sci., 32 (2014): 61-68abstractdownload PDF
Original Paper
Development of organic acids and volatile compounds in cider during malolactic fermentation
H. Zhao, F. Zhou, P. Dziugan, Y. Yao, J. Zhang, Z. Lv, B. Zhang
Czech J. Food Sci., 32 (2014): 69-76abstractdownload PDF
Original Paper
Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulin
J. Hanušová, M. Mihulová, L. Diblíková, L. Čurda
Czech J. Food Sci., 32 (2014): 77-81abstractdownload PDF
Original Paper
Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature
M. Tomczyńska-Mleko, E. Kamysz, E. Sikorska, C. Puchalski, S. Mleko, L. Ozimek, G. Kowaluk, W. Gustaw, M. Wesołowska-Trojanowska
Czech J. Food Sci., 32 (2014): 82-89abstractdownload PDF
Original Paper
Effect of temperature on the evolution of colour during the maceration of fruits in liquor
I. Paz, A. Fernández, A. Matías, G. Pinto
Czech J. Food Sci., 32 (2014): 90-95abstractdownload PDF
Original Paper
Influence of storage at 4°C on the stability of high hydrostatic pressure treated onion
J.L. Vázquez-Gutiérrez, M. Hernández-Carrión, A. Quiles, I. Hernando
Czech J. Food Sci., 32 (2014): 96-101abstractdownload PDF
Original Paper
Stability of fried olive and sunflower oils enriched with Thymbra capitata essential oil
M.G. Miguel, M.D. Antunes, A. Rohaim, A.C. Figueiredo, L.G. Pedro, J.G. Barroso
Czech J. Food Sci., 32 (2014): 102-108abstractdownload PDF
Original Paper
Three-liquid-phase extraction and separation of capsanthin and capsaicin from Capsicum annum L.
Y.-Y. Dang, H. Zhang, Z.-L. Xiu
Czech J. Food Sci., 32 (2014): 109-114abstractdownload PDF

© 2023 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti