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

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

Food allergies and intolerances – A review

Methods for suppressing Fusarium infection during malting and their effect on malt quality

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

Instrumental analytical tools for mycobacteria characterisation

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

Selected aspects of edible insect rearing and consumption – A review

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

On the seventy-fifth birthday of Professor Jan Velíšek

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

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

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

Rye – the nutritional and technological evaluation in Czech cereal technology – A review: Grain and flours

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

Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments