Czech J. Food Sci., 32 (2014)

No. 6
Original Paper
Czech J. Food Sci., 32 (2014): I-XIIIdownload PDF
Original Paper
Lutein content in marigold flower (Tagetes erecta L.) concentrates used for production of food supplements
M. Šivel, S. Kráčmar, B. Fišera M Klejdus, V. Kubáň
Czech J. Food Sci., 32 (2014): 521-525abstractdownload PDF
Original Paper
The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk
Š. Horáčková, P. Sedláčková, M. Sluková, M. Plocková
Czech J. Food Sci., 32 (2014): 526-531abstractdownload PDF
Original Paper
A nondestructive method for fish freshness determination with electronic tongue combined with linear and non-linear multivariate algorithms
F. Han, X. Huang, E. Teye, H. Gu, H. Dai, L. Yao
Czech J. Food Sci., 32 (2014): 532-537abstractdownload PDF
Original Paper
Development and application of a new low cost electronic nose for the ripeness monitoring of banana using computational techniques (PCA, LDA, SIMCA and SVM)
A. Sanaeifar, S.S. Mohtasebi, M. Ghasemi-Varnamkhasti, H. Ahmadi, J. Lozano
Czech J. Food Sci., 32 (2014): 538-548abstractdownload PDF
Original Paper
Bioactive compounds content and total antioxidant activity of two savoy cabbages
M.A. Fernández-León, M. Lozano, D. González, M.C. Ayuso, M.F. Fernández-León
Czech J. Food Sci., 32 (2014): 549-554abstractdownload PDF
Original Paper
Moroydor Derun E., Piskin S.: Examination of the lemon effect on risk elements concentrations in herbal and fruit teas
T. Yalcin Gorgulu, A.S. Kipcak, O. Dere Ozdemir
Czech J. Food Sci., 32 (2014): 555-562abstractdownload PDF
Original Paper
Influence of ageing on changes in polyphenolic compounds in red wines
I. Balga, A. Leskó, M. Ladányi, M. Kállay
Czech J. Food Sci., 32 (2014): 563-569abstractdownload PDF
Original Paper
The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins
T. Dropa, J. Hajšlová, K. Lancová, I. Burešová
Czech J. Food Sci., 32 (2014): 570-577abstractdownload PDF
Original Paper
Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction
S.N. Dongmo, H.M. Womeni, F.T. Mbiapo, M. Linder, J. Fanni, M. Zarnkow, T. Becker
Czech J. Food Sci., 32 (2014): 578-584abstractdownload PDF
Original Paper
Modelling the kinetics of water loss during deep-fat frying of potato particulates
P.-Y.H. Huang, Y.-Ch. Fu
Czech J. Food Sci., 32 (2014): 585-594abstractdownload PDF
Original Paper
Degradation of selected nutrients in sunflower oils during long-term storage
L. Vrbiková, Š. Schmidt, F. Kreps, L. Tmáková, M. Čertík, S. Sekretár
Czech J. Food Sci., 32 (2014): 595-600abstractdownload PDF
Original Paper
Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice
J. Yi, Y. Ding
Czech J. Food Sci., 32 (2014): 601-609abstractdownload PDF

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