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

No. 5
Original Paper
Different peach cultivars and their suitability for minimal processing
M.C. Fuentes-Pérez, S. Nogales-Delgado, M.C. Ayuso, D. Bohoyo-Gil
Czech J. Food Sci., 32 (2014): 413-421abstractdownload PDF
Original Paper
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
J. Chramostová, R. Mošnová, I. Lisová, E. Pešek, J. Drbohlav, I. Němečková
Czech J. Food Sci., 32 (2014): 422-429abstractdownload PDF
Original Paper
Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle
F. Zhou, H. Zhao, F. Bai, D. Piotr, Y. Liu, B. Zhang
Czech J. Food Sci., 32 (2014): 430-436abstractdownload PDF
Original Paper
Proteomic analysis of wheat α/A- and β-gliadins
M. Dziuba, D. Nałęcz, I. Szerszunowicz, J. Waga
Czech J. Food Sci., 32 (2014): 437-442abstractdownload PDF
Original Paper
Furan and alkylated furans in heat processed food, including home cooked products 
A. Fromberg, M.S. Mariotti, F. Pedreschi, S. Fagt, K. Granby
Czech J. Food Sci., 32 (2014): 443-448abstractdownload PDF
Original Paper
A novel sorbent for solid-phase extraction coupling to high performance liquid chromatography for the determination of olaquindox in fish feed 
D. Zhao, Q.Y. Shi, X. He, J. Zhang
Czech J. Food Sci., 32 (2014): 449-455abstractdownload PDF
Original Paper
Inspection of quince slice dehydration stages based on extractable image features
A. Jafari, A. Bakhshipour
Czech J. Food Sci., 32 (2014): 456-463abstractdownload PDF
Original Paper
Yield stress and sensorial evaluation of soya yoghurts prepared from germinated soybeans
A. Landfeld, P. Novotná, J. Strohalm, J. Rysová, M. Houška
Czech J. Food Sci., 32 (2014): 464-469abstractdownload PDF
Original Paper
Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition
M. Karoglan, M. Osrečak, L. Maslov, B. Kozina
Czech J. Food Sci., 32 (2014): 470-476abstractdownload PDF
Original Paper
Optimisation of the antioxidant activity of kombucha fermented milk products
R. Malbaša, J. Vitas, E. Lončar, J. Grahovac, S. Milanović
Czech J. Food Sci., 32 (2014): 477-484abstractdownload PDF
Original Paper
The impact of moist corn grain preservation on the ethanol yield by simultaneous saccharification and fermentation, and on volatile by-products
J. Nowak, K. Szambelan, W. Nowak
Czech J. Food Sci., 32 (2014): 485-492abstractdownload PDF
Original Paper
Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation
S. Sampels, T. Zajíc, J. Mráz
Czech J. Food Sci., 32 (2014): 493-502abstractdownload PDF
Original Paper
Effect of process parameters on slowly digestible and resistant starch content in extrudates
P. Smrčková, M. Saglamtas, T. Hofmanová, J. Koláček, D. Chena, E. Šárka
Czech J. Food Sci., 32 (2014): 503-508abstractdownload PDF
Original Paper
Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity
T. Škorpilová, A. Šimoniová, B.-A. Rohlík, P. Pipek
Czech J. Food Sci., 32 (2014): 509-513abstractdownload PDF
Original Paper
Relationship between intrinsic viscosity, thermal and retrogradation properties of amylose and amylopectin
S. Yu, J. Xu, Y. Zhang, N.K. Kopparapu
Czech J. Food Sci., 32 (2014): 514-520abstractdownload PDF

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

No. 3
Potentials of probiotics in the treatment of food allergy – a review
A. Patel, N. Shah
Czech J. Food Sci., 32 (2014): 205-212abstractdownload PDF
Original Paper
Evaluation of egg yolk colour 
H. Bovšková, K. Míková, Z. Panovská
Czech J. Food Sci., 32 (2014): 213-217abstractdownload PDF
Original Paper
Acid and alkaline hydrolysis extraction of non-extractabke polyphenols in blueberries optimisation by response surface methodology 
A. Cheng, H. Yan, C. Han, X. Chen, W. Wang, Ch. Xie, J. Qu, Z. Gong, X. Shi
Czech J. Food Sci., 32 (2014): 218-225abstractdownload PDF
Original Paper
Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander 
M.I. Gladyshev, N.N. Sushchik, G.A. Gubanenko, O.N. Makhutova, G.S. Kalachova, E.A. Rechkina, K.K. Malyshevskaya
Czech J. Food Sci., 32 (2014): 226-231abstractdownload PDF
Original Paper
A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage 
I. Jančářová, JančářL, NáplavováA, V. Kubáň
Czech J. Food Sci., 32 (2014): 232-240abstractdownload PDF
Original Paper
Determination of volatiles in beer using solid-phase microextraction in combination with gas chromatography/mass spektrometry 
J. Kleinová, B. Klejdus
Czech J. Food Sci., 32 (2014): 241-247abstractdownload PDF
Original Paper
Determination of mercury species in foodstuffs using LC-ICP-MS: the applicability and limitations of the method 
R. Koplík, I. Klimešová, K. Mališová, O. Mestek
Czech J. Food Sci., 32 (2014): 249-259abstractdownload PDF
Original Paper
A plate diffusion method for detecting fluoroquinolone residues in raw cow’s milk 
P. Navrátilová, J. Vyhnálková, L. Vorlová, J. Jeřábková
Czech J. Food Sci., 32 (2014): 260-264abstractdownload PDF
Original Paper
Amino acid composition of enzymatically hydrolysed potato protein preparations
A. Pęksa, J. Miedzianka
Czech J. Food Sci., 32 (2014): 265-272abstractdownload PDF
Original Paper
Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk 
J. Ducháček, L. Stádník, M. Ptáček, J. Beran, M. Okrouhlá, J. Čítek, R. Stupka
Czech J. Food Sci., 32 (2014): 273-279abstractdownload PDF
Original Paper
Identification and classification of bulk paddy, brown, and white rice cultivars with colour features extraction using image analysis and neural network 
I. Golpour, ParianJA, R.A. Chayjan
Czech J. Food Sci., 32 (2014): 280-287abstractdownload PDF
Original Paper
Evaluation of wheat/non-traditional flour composite
T. Hofmanová, M. Hrušková, I. Švec
Czech J. Food Sci., 32 (2014): 288-295abstractdownload PDF
Original Paper
Utilisation of non-traditional forms of cereals in bakery production 
I. Laknerová, M. Holasová, V. Fiedlerová, J. Rysová, VaculováK, E. Mašková, J. Ehrenbergerová, R. Winterová, J. Ouhrabková, V. Dvořáček, P. Martinek
Czech J. Food Sci., 32 (2014): 296-301abstractdownload PDF
Original Paper
Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms 
S.H. Nile, S.W. Park
Czech J. Food Sci., 32 (2014): 302-307abstractdownload PDF

No. 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
V. Giacintucci, L. Guardeño, A. Puig, I. Hernando, G. Sacchetti, P. Pittia
Czech J. Food Sci., 32 (2014): 115-121abstractdownload PDF
Original Paper
Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic
P. Ačai, Ľ. Valík, D. Liptáková
Czech J. Food Sci., 32 (2014): 122-131abstractdownload PDF
Original Paper
Direct identification of bifidobacteria from probiotic supplements
V. Bunešová, E. Vlková, V. Rada, P. Hovorková, Š. Ročková, V. Kmeť
Czech J. Food Sci., 32 (2014): 132-136abstractdownload PDF
Original Paper
Effects of ampicillin and vancomycin on Staphylococcus aureus biofilms
J. Pazlarová, S. Purkrtová, J. Babulíková, K. Demnerová
Czech J. Food Sci., 32 (2014): 137-144abstractdownload PDF
Original Paper
Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources
I. Složilová, S. Purkrtová, M. Kosová, M. Mihulová, E. Šviráková, K. Demnerová
Czech J. Food Sci., 32 (2014): 145-151abstractdownload PDF
Original Paper
Lactobacilli isolated from lump sheep’s cheeses and their antimicrobial properties
J. Smetanková, Z. Hladíková, M. Zimanová, G. Greif, M. Greifová
Czech J. Food Sci., 32 (2014): 152-157abstractdownload PDF
Original Paper
Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy
P. Aggarwal, M. Michael
Czech J. Food Sci., 32 (2014): 158-163abstractdownload PDF
Original Paper
Maillard product consumption and nitrogen digestibility in young and adult rats
C. Delgado-Andrade, I. Roncero-Ramos, R. Alonso-Olalla, I. Seiquer, M.P. Navarro
Czech J. Food Sci., 32 (2014): 164-168abstractdownload PDF
Original Paper
Concentrating n-3 fatty acids from crude and refined commercial salmon oil
E. Pando Ma, B. Bravo, M. Berrios, A. Galdames, C. Rojas, N. Romero, C. Camilo, C. Encina, M. Rivera, A. Rodríguez, S.P. Aubourg
Czech J. Food Sci., 32 (2014): 169-176abstractdownload PDF
Original Paper
In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract
Y.-H. Wong, Ch.-P. Tan, K. Long, K.-L. Nyam
Czech J. Food Sci., 32 (2014): 177-181abstractdownload PDF
Original Paper
Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments – nutritional and sensory evaluation
D. Gabrovská, J. Ouhrabková, J. Rysová, M. Holasová, V. Fiedlerová, I. Laknerová, R. Winterová, E. Eichlerová, V. Erban, J. Strohalm, I. Němečková, M. Houška
Czech J. Food Sci., 32 (2014): 182-187abstractdownload PDF
Original Paper
High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle
L. Fidalgo, J.A. Saraiva, S.P. Aubourg, M. Vázquez, J.A. Torres
Czech J. Food Sci., 32 (2014): 188-193abstractdownload PDF
Original Paper
Analysis of quality labels included in the European Union quality schemes
Š. Velčovská, T. Sadílek
Czech J. Food Sci., 32 (2014): 194-203abstractdownload PDF

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

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