Czech J. Food Sci., 32 (2014)

No. 4
The phenomenon of Czech beer: a review 
J. Olšovská, P. Čejka, K. Sigler, V. Hönigová
Czech J. Food Sci., 32 (2014): 309-319abstractdownload PDF
Original Paper
Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): prevalence and related effects on fish quality
F. Giarratana, D. Muscolino, Ch. Beninati, G. Ziino, A. Giuffrida, M. Trapani, A. Panebianco
Czech J. Food Sci., 32 (2014): 320-325abstractdownload PDF
Original Paper
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 
S.M.T. Gharibzahedi, S.H. Razavi, M. Mousavi
Czech J. Food Sci., 32 (2014): 326-336abstractdownload PDF
Original Paper
Prevalence and growth dynamics of enterotoxinogenic Staphylococcus aureus isolates in Slovakian dairy products 
A. Medveďová, A. Studeničová, Ľ. Valík, Z. Horváthová
Czech J. Food Sci., 32 (2014): 337-341abstractdownload PDF
Original Paper
Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions
I. Revilla, I. Lobos-Ortega, A. Vivar-Quintana, M.I. González-Martín, J.M. Hernández-Hierro, C. González-Pérez
Czech J. Food Sci., 32 (2014): 342-347abstractdownload PDF
Original Paper
Antioxidant activities of two novel synthetic methylbenzenediol derivatives 
Y. Huang, Z. Jiang, X. Liao, J. Hou, X. Weng
Czech J. Food Sci., 32 (2014): 348-353abstractdownload PDF
Original Paper
Elemental analysis of coffee: a comparison of ICP-MS and AAS methods 
M. Jarošová, D. Milde, M. Kuba
Czech J. Food Sci., 32 (2014): 354-359abstractdownload PDF
Original Paper
Phenolic compounds and antioxidant capacity of dried and candied fruits commonly consumed in Serbia 
N. Miletić, B. Popović, O. Mitrović, M. Kandić, A. Leposavić
Czech J. Food Sci., 32 (2014): 360-398abstractdownload PDF
Original Paper
Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents 
A.A. Barba, d. Amore M, M. Rispol, F. Marra, G. Lamberti
Czech J. Food Sci., 32 (2014): 369-375abstractdownload PDF
Original Paper
Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham 
J. Girón, I. Ivorra, SánchezAJ, I. Fernández-Segovia, J.M. Barat, R. Grau
Czech J. Food Sci., 32 (2014): 376-383abstractdownload PDF
Original Paper
Elaboration of novel extraction procedure to reveal bioactive component profile of anthocyanin-rich plants 
A. Kiss, S. Rapi, M. Korozs, P. Forgo
Czech J. Food Sci., 32 (2014): 384-390abstractdownload PDF
Original Paper
Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods 
M. Kocková, Ľ. Valík
Czech J. Food Sci., 32 (2014): 391-397abstractdownload PDF
Original Paper
Quality of cows’ milk from organic and conventional farming 
L. Kouřimská, V. Legarová, Z. Panovská, J. Pánek
Czech J. Food Sci., 32 (2014): 398-405abstractdownload PDF
Original Paper
Agricultural distillates from Polish varieties of rye 
M. Pietruszka, J.St. Szopa
Czech J. Food Sci., 32 (2014): 406-411abstractdownload PDF

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