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Content
2024, Volume 42, Issue 6
- 391-404 Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans
by Deden Fardenan & Dian Angraini Suroto & Supriyadi Supriyadi - 405-414 Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice
by Toheed Ahmad & Hafiz Muhammad Shahbaz & Khalid Saeed & Sanaullah Iqbal & Habib Rehman - 415-422 Prebiotic and antioxidant effects of the extracts from fruits and flowers of Cereus hildmannianus
by Everton da Silva Santos & Gabriela Krausová & Ivana Hyršlová & Maria de Fátima Pires da Silva Machado & Arildo José Braz de Oliveira & Gizem Özlük & Regina Aparecida Correia Gonçalves - 423-434 Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin
by Yingying Cao & Huaiyu Li & Fubing Wang - 435-446 Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam
by Giang Phan Thi Hang & Markéta Husáková & Petr Kaštánek & Petra Patakova - 447-455 The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters
by Dan Qin & Bulei Sheng & Shaohong Xu & Qingyuan Ma & Zifan Xu & Min Liu & Di Zhao - 456-464 Combining germination-extrusion as strategy to improve nutritional and nutraceutical value of whole sorghum grain
by Luisa Fernanda Madrigales & Cuauhtémoc Reyes & Maribel Jiménez & Roberto Gutiérrez & Janitzio Xiomara Korina Perales - 465-475 Kinetics and mathematical models of date paste dried using a convective infrared dryer
by Mahmoud Younis & Khaled Abdel Wahed Ahmed & Isam Ali Mohamed Ahmed & Hany Mohamed Yehia & Diaeldin Omer Abdelkarim & Ahmed Elfeky
2024, Volume 42, Issue 5
- 305-316 Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage
by Han Wu & Xiayidan Maimaiti & Ying Wang & Anthony Pius Bassey & Nurgvl Rahman & Xiaoli Liu - 317-329 Analysis of the quality of curds from Slovakia and neighbouring countries
by Jana Záhumenská & František Zigo & Tomáš Mihok & Mariana Kováčová & Zuzana Farkašová & Jana Výrostková & Zuzana Lacková & Mária Vargová - 330-339 Optimisation of the inhibitory effect of Lactiplantibacillus plantarum, nisin, and lysozyme to prevent the late blowing defect in a cheese model
by Sinan Akbal & Zübeyde Öner - 340-352 Edible chitosan in preserving the quality and shelf life of fresh-cut mango (Mangifera indica L.)
by Afrina Rahman & Nehar Parvin & Md. Harun Rashid & Jayanta Roy & Md. Arif Sakil & Farzana Ferdoush & Samar Kumar Guha & Nigar Sultana Parvin & Mubarak Ahmad Khan & Md. Abdul Kader - 353-363 The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysis
by Ziyan Dong & Ting Su & Meiyao Dai & Clyde Don & Boli Guo & Shuangkui Du & Bo Zhang - 364-371 Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content
by Hongzhen Guo & Xiaolan Shang & Yunping Cheng & Qiuling Li - 372-381 Quality characteristics of Hokkaido brown bear meat sauces prepared with rice koji mold and food enzymes
by Azusa Takeda & Masataka Saito & Takeshi Nagai - 382-389 Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages
by Jan Slováček & Šárka Nedomová & Markéta Janík Piechowiczová & Ondřej Mikulka & Miroslav Jůzl
2024, Volume 42, Issue 4
- 225-234 Optimisation of experimental variables for extracellular amylase production by Bacillus cereus AS2
by Aneela Rehman & Asma Saeed & Wajeeha Asad & Ibrar Khan & Mujaddadur Rehman & Azam Hayat & Tawaf Ali Shah & Turki Mohammed Dawoud & Mohammed Bourhia - 235-242 Quality characterisation of cake glazes containing tropical fruit seed powders
by Nurulhuda Md. Salleh & Norazlin Abdullah & Nurulain Syuhada Mohamad Yazid & Norhayati Muhammad - 243-250 Enriching wheat flour with grape pomace powder impacts a snack's chemical, nutritional, and sensory characteristics
by Amal Hassan Alshawi - 251-262 Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product
by Sezen Harmankaya & Ahmet Harmankaya & Koray İşbarali & Özlem İstanbullu Paksoy - 263-272 Commercial thyme essential oil as natural beverage preservative and molecular docking study on its mode of action against Saccharomyces cerevisiae
by Zineb Lotmani & Mohamed Nadjib Boukhatem & Khaled Boudjema & Hamida Rezzoug & Amina Bouchra Benelmouffok & Pierre Tomi - 273-283 Evaluation the bioactivity and applicability of flavedo extract in preserving Citrus maxima (Burm.) Merr. pomelo
by Nguyen Hong Khoi Nguyen & Giang Long Bach & Truc Thanh Tran - 284-294 Phytochemical, antioxidant activity, and thermal stability of Clitoria ternatea flower extracts
by Sy-Yu Shiau & Yuhan Wang & Yanli Yu & Songling Cai & Qian Liu - 295-304 Effect of the disinfectant benzalkonium chloride on Listeria monocytogenes biofilm
by Chao Yang & Xiaochen Zhang & Tao Yu & Lin Wang & Zichuan Zhu & Xinjie Fan
2024, Volume 42, Issue 3
- 151-152 Assessing essential oil composition in Cinnamomum cassia leaves from different regions of China using GC-MS and FTIR spectroscopy
by Yan Huang & Yujie Liu & Huiping Tan & Yanrong Cheng & Kunyang Tao & Dingze Gu & Huaizu Cai & Chengjie Li & Kaiyi Guo & Cheng Wu & Hong Wu & Yanqun Li - 153-162 Essential oils of indigenous citrus varieties of Northeast India as potential antibiofilm agents against foodborne pathogens: An in vitro and in silico study
by Surjya Loying & Rajeev Sarmah & Manash Pratim Sarma & Abdul Malik & Suhail Akhtar & Azmat Ali Khan & Rahul Nayak & Devabrata Saikia - 163-173 Green synthesis, characterisation, and antibacterial activity of silver nanoparticles obtained from Salvia officinalis extract
by Nural Karagözlü & Tuğçe Özeşer - 174-183 Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus
by Touseef Iqbal & Muhammad Sohaib & Sanaullah Iqbal & Habib Rehman - 184-191 Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industry
by Andrea Mesárošová & Marek Bobko & Lukáš Jurčaga & Alica Bobková & Katarína Poláková & Alžbeta Demianová & Judita Lidiková & Ondřej Bučko & Andrea Mendelová & Tomáš Tóth - 192-206 Harnessing nature's secrets: Silver nanoparticles from Withania coagulans fruit and root extracts unveil exceptional antioxidant and antimicrobial properties
by Farwa Iftikhar & Rahmatullah Qureshi & Ayesha Siddiqa & Khursid Anwar & Fizza Arshad & Zia-Ur-Rehman Mashwani & Aayesha Riaz & Safir Ullah Khan & Amir Ali & Shahzad Iqbal & Ajaz Ahmad & Melissa Danae Bejarano Gómez - 207-215 Influence of calcium fortification on the stability of anthocyanins in strawberry puree
by Eugene Okraku Asare & Novel Kishor Bhujel & Adam Tobolka & Tereza Škorpilová & Helena Čížková & Aleš Rajchl - 216-223 Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread
by Erdi Eren & Murat Reis Akkaya
2024, Volume 42, Issue 2
- 77-84 Applications of polycaprolactone in the food industry: A review
by Julio Enrique Oney-Montalvo & Dany Alejandro Dzib-Cauich & Emmanuel de Jesús Ramírez-Rivera & Adan Cabal-Prieto & Luis Alfonso Can-Herrera - 85-92 Promotional effects on naturally occurring lactic acid bacteria without impairing chickpea germination
by Eliška Kováříková & Veit Ny & Miloslav Šulc & Jana Rysová & Natálie Pečenková & Milan Houška - 93-99 Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubers
by Rita Asakaviciute & Zita Maknickiene - 100-108 Development of a layered double hydroxides-based air-assisted D-μSPE method in combination with HPLC for the determination of gallic acid in honey
by Yumei Xiao & Yang Jiang & Tian Liu & Yuanyi Wu & Jialin He & Tian Liu & Yi Yang - 109-117 Enhancement of semolina pasta with carob molasses pulp
by Serpil Yalim Kaya & Sevcan İlhan & Özlem İstanbulu Paksoy - 118-126 Evaluation of protein quality of wheat-rye flour blends by use of two small-scale analytical methods
by Ivan Švec & Petra Smrčková - 127-135 A frontier approach for the production of enteric soft capsules containing omega-3 fatty acids and probiotics
by Hayoung Kim & Won Yeong Bang & Boyoung Choi & Han Bin Lee & Jungwoo Yang - 136-140 Molecular hydrogen content of different dietary supplements
by Sergej Ostojic & Milan Vranes
2024, Volume 42, Issue 1
- 1-9 Effect of debranching enzyme hydrolysis and microwave treatments on the resistant starch enrichment of breadfruit
by Thanh Le & Trang Tran & Tuyen Kha - 10-20 The nutrients, flavour, and antioxidant analysis of different parts of Dictyophora rubrovalvata
by Yanli Wang & Xiuqin Han & Qinglin Guan & Xue Wei & Xiaoli Zhou - 21-30 Sorption isotherm modelling of dried tomatoes
by Ahmad Khalid Nayab & Ľubomír Valík & Pavel Ačai - 31-44 Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology
by Hekun Duan & Zitian Yuan & Suyan Liu & Liang Jin & Ping Wen & Yaqi Wang & Fuhao Hu & Fei Han - 45-54 Formulation optimisation for pilot-scale honey powder production: A response surface methodology and central composite design approach
by Angelina Risky Maharani & Lilik Eka Radiati & Agus Susilo & Firman Jaya & Anang Lastriyanto & Dewi Masyithoh - 55-63 Modelling of desorption isotherms for dried meat: New approach and newly applied model
by Přemysl Richtr & Josef Bauer & Svatopluk Henke & Rudolf Ševčík - 64-70 Study of substitution of beef and tapioca flour with tuna meat and purslane flour on meatball quality
by Nafly Comilo Tiven & Tienni Mariana Simanjorang - 71-76 Cup viscometer - A practical analytical tool
by Milan Houška
2023, Volume 41, Issue 6
- 393-405 Endocrine disruptors in foods: Overlooked factors contributing to the prevalence of obesity
by Wenli Wu & Yang Yang & Bee KangTan & Shaoling Lin & Yaping Chen & Jiamiao Hu - 406-418 Microalgae in lab-grown meat production
by Arturo Nickolay Rojas-Tavara & Alberto Jesus Donayre-Torres - 419-427 Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time
by Xueyan Wei & Yanjing Yin & Kang Xu & Tao Wang & Chuanhe Zhu & Wen Liu & Mengmeng Guo - 428-435 Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties
by Herly Evanuarini & Agus Susilo & Uun Yanuhar & Adelya Desi Kurniawati - 436-445 Nutritional habits comparison of the baby boomer, X, Y, and Z generations located at a private college in Muğla, Türkiye
by Halime Zülal Zeren & Elif Burcu Bali & Hülya Demir - 446-454 Characteristics of cases with foodborne diarrheagenic Escherichia coli infection in Huzhou, China
by Deshun Xu & Lei Ji & Wei Yan & Yuehua Shen - 455-461 Determination of some heavy metals in different wheat flour brands in Sulaimani, Kurdistan Region - Iraq
by Muhammad Faruq Wahab & Dara Muhamed Jamil - 455-472 Nutritional composition analysis and quality evaluation of cattle in different regions of Guizhou Province (China)
by HaoXiang Xu & WenJu Luo & Lu Lei & Long JiuLing & Bo Yu & YuanFeng Zhao & Rong Ai & Jiang Lingling & Jiang Ran & JingRui Zhou
2023, Volume 41, Issue 5
- 313-322 Ultra-high-pressure technology for preservation of fresh aquatic foods: A review
by Jiakun Peng & Chune Liu & Kaikai Bai & Shaohua Xing & Feng Liu - 323-339 Investigate the mystery of Baijiu production region - Environmental factors for Luzhou (Sichuan, China)
by Guo Qingyan & Tang Yurun & Zhao Fan & Liu Ying & Tian Lei & He Zongjun & Guan Tongwei - 340-347 Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method
by Filip Beňo & Jan Kostlán & Jan Pivoňka & Václav Pohůnek & Rudolf Ševčík - 348-357 Improving the nutritional quality of cereals and legumes by germination
by Ayşe Seda Şenlik & Derya Alkan - 358-366 Refined approach to the evaluation of heat resistance applied to Enterobacteriaceae in cheese stretching
by Irena Němečková & Šárka Trešlová & Eliška Lešková - 367-374 Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extracts
by Svetla Maksimova Dyankova & Ayten Osman Solak - 375-381 The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla)
by Yagmur Demirel Ozbek & Ozlem Saral - 382-392 Quality characteristics and antioxidant activity of goat milk yoghurt fortified with Lycium ruthenicum Murr. fruit
by Kongyang Wu & Jiafei Huang & Panpan Bu & Hang Gao & Tongxiang Yang & Mingyan Shi & Jianming Han & Yilin Fan
2023, Volume 41, Issue 4
- 231-247 Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A review
by Viktória Dobó & Renáta Homlok & Csilla Mohácsi-Farkas & Ágnes Belák - 248-262 Review on nutritional benefits of triticale
by Svetlana Kamanova & Yernaz Yermekov & Kamran Shah & Azigul Mulati & Xuebu Liu & Berdibek Bulashev & Dana Toimbayeva & Gulnazym Ospankulova - 263-270 High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities
by Farah Javed & Hafiz Muhammad Shahbaz & Waqas Ahmed & Habib ur Rehman - 271-278 Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation
by Zhijia Fang & Wenjuan Zhu & Ying Liu & Xinran Wang & Yaling Wang & Yanyan Wu - 279-286 Chemical composition of dietary alfalfa and its effectiveness on broiler chicken thigh meat quality
by Petru Alexandru Vlaicu & Arabela Elena Untea & Raluca Paula Turcu & Mihaela Saracila & Iulia Varzaru & Alexandra Gabriela Oancea - 287-294 Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food
by Marko Dmitric & Dejan Vidanovic & Kazimir Matovic & Bojana Tesovic & Milanko Sekler & Ivan Vicic & Nedjeljko Karabasil - 295-303 Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry
by Baolin Han & Shulin Tian & Rong Fan & Rangfang Chen & Yu Wang & Hucheng Gong & Minghong Bian - 304-312 Extraction and enzymatic modification of dietary fibre from purple aubergine
by Suwalee Fong-in & Kamonlak Wicharaew & Pattaramon Phalapan & Trakul Prommajak
2023, Volume 41, Issue 3
- 155-172 Technological approaches applied in the design of gluten-free bakery products
by Rodica Siminiuc & Dinu Țurcanu - 173-181 The use of modern fermentation techniques in the production of traditional wheat bread
by Pavel Skřivan & Marcela Sluková & Ivan Švec & Helena Čížková & Iveta Horsáková & Eliška Rezková - 182-188 Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise
by Tsvetko Prokopov & Kremena Nikovska & Milena Nikolova & Pavel Merdzhanov & Mina Dzhivoderova-Zarcheva - 189-195 Sensitivity of Listeria innocua to high hydrostatic pressure at low temperature in Ringer's solution and milk
by Osman Erkmen - 196-203 Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage
by Xiaoqin Diao & Weiting Sun & Dengyong Liu & Haining Guan & Ruixin Jia & Ying Wang - 204-211 Bioactive compounds and antioxidant activities of selected types of chilli peppers
by Terezia Hudáková & Monika Šuleková & Jan Tauchen & Martina Šemeláková & Matúš Várady & Peter Popelka - 212-220 Investigation of multimycotoxins by LC-MS/MS in maise semolina chips
by Oktay Samadzade & Karlo Muratoğlu & Serkan Kemal Büyükünal - 221-229 Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics
by Fariz Nurmita Aziz & Tyas Utami & Dian Anggraini Suroto & Rini Yanti & Endang Sutriswati Rahayu
2023, Volume 41, Issue 2
- 79-91 Coumarin derivatives as antifungal agents - A review
by Mirjana Lončar & Dajana Gašo-Sokač & Maja Molnar - 92-102 Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review
by María Alina Cueva Ríos & Frank Fernández Rosillo & Lenin Quiñones Huatangari & Eliana Milagros Cabrejos Barrios - 103-110 Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content
by Irena Němečková & Šárka Trešlová & Helena Čížková & Tereza Rambousková & Jan Forejt & Zdeněk Švandrlík & Vojtěch Kružík & Dana Gabrovská - 111-117 Effect of ultrasound on isolation and properties of oat starch
by Esra Başarici Ünlü & Çiğdem Aykaç - 118-126 Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted
by Chunyan Xie & Juan Du & Chunmiao Xing & Xu Zhang & Lan Wang & Hongzhang Chen & Tong Lin - 127-136 Listeria monocytogenes clones circulating in the natural environment of the Czech Republic and Slovakia
by Zuzana Tomáštíková & Lucie Hlucháňová & Tereza Gelbíčová & Renáta Karpíšková - 137-143 Correlation between acrylamide content and colour in some baked products
by Zana Mohammed Abdulazeez & Abdel Moniem Ibrahim Mustafa & Fehmi Yazici - 144-154 Chemical composition, antimicrobial activities, and molecular docking studies of Turkish propolis ethanol extract
by Gokben Ozbey & Mustafa Necati Muz & Elif Seren Tanriverdi & Sultan Erkan & Niyazi Bulut & Baris Otlu & František Zigo
2023, Volume 41, Issue 1
- 1-7 Current nutritional guidelines in terms of the effect on gut microbiota and human health considering the WHO and FAO recommendations
by Barbora Růžičková & Pavel Kohout - 1-78 Corrigendum: Meat quality - Genetic background and methods of its analysis
by Marek Kowalczyk - 8-20 Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review
by Lina Novi Ariani & Teti Estiasih & Wenny Bekti Sunarharum & Alfi Khatib - 21-28 The effects of heat treatment on the quality of fat in flaxseeds and chia seeds
by Matej Brestenský & Soňa Nitrayová & Peter Patráš - 29-35 Screening and quantification of pesticide residues in ciders by liquid chromatography-high resolution mass spectrometry
by Veronika Zušťáková & Martin Dušek & Vladimíra Jandovská & Jana Olšovská - 36-43 Challenging the problematic detection of clostridial isolates causing late-blowing defect with MALDI-TOF MS
by Pelin Ertürkmen & Zübeyde Öner - 44-53 Biodiversity of Vitis vinifera endophytes in conventional and biodynamic vineyard
by Maria Vrublevskaya & Thi Tra My Nguyenová & Lucie Drábová & Petra Lovecká & Blanka Vrchotová & Olga Maťátková & Markéta Kulišová & Irena Jarošová Kolouchová - 54-63 Influence of the surface/volume ratio on the rheological properties of starch dispersions
by Gerardo Lopez-Echevarria & Jorge Adalberto Huerta-Ruelas & Gonzalo Velazquez & Martin Jesús Nieto-Perez & Guadalupe Mendez-Montealvo - 64-72 Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes
by Diego Andrés Campo-Ceballos & Carlos Alberto Gaviria-López - 73-77 Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index
by Luis Díaz-Batalla & Karina Aguilar-Arteaga & Javier Castro-Rosas & Reyna Nallely Falfán-Cortés & Ricardo Omar Navarro-Cortez & Carlos Alberto Gómez-Aldapa
2022, Volume 40, Issue 6
- 407-413 Can biogenic amines cause ailments following the intake of edible mushroom meals?
by Eva Dadáková & Tamara Pelikánová & Pavla Wolfová & Pavel Kalač - 414-421 Effect of low expression level of acetyl coenzyme A synthetase gene on secondary metabolite in Monascus
by Lin Lin & Chundan Zhang & Xinman Shao & Pupin Liu & Zhangfei Wu & Yanxia Lu & Hongzhen Guo - 422-426 Effects of washing procedures in reducing Listeria monocytogenes on raw leafy vegetables
by Nguyen Thi Huong Giang & Mahmud Ab Rashid Nor-Khaizura & Nor Ainy Mahyudin & Thi Lam An Vu - 427-437 Evaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscous
by Emine Aydin - 438-444 Antimicrobial properties of phenolic acid alkyl esters
by Eva Feldeková & Michaela Kosová & Markéta Berčíková & Miroslav Dragoun & Iveta Klojdová & Iveta Hrádková & Jan Šmidrkal - 445-455 Rapid non-destructive identification of selenium-enriched millet based on hyperspectral imaging technology
by Fu Zhang & Xiahua Cui & Chaochen Zhang & Weihua Cao & Xinyue Wang & Sanling Fu & Shuai Teng - 456-464 Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste
by Marina Jovanović & Petar Vojvodić & Marija Petrović & Danka Radić & Dragana Mitić-Ćulafić & Marija Kostić & Sonja Veljović - 465-473 Functional profile of carob (Ceratonia siliqua L.) beans and pod pulp originated from the Republic of Moldova
by Tatiana Capcanari & Aurica Chirsanova & Oxana Radu & Eugenia Covaliov & Violina Popovici & Rodica Siminiuc
2022, Volume 40, Issue 5
- 331-344 Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review
by Hira Javed & Shafia Arshad & Amina Arif & Faiqa Shaheen & Zeemal Seemab & Shafqat Rasool & Hafiza Sobia Ramzan & Hafiz Muhammad Arsalan & Saif Ahmed & Javed Iqbal Watto - 345-351 Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies
by Crislayne Teodoro Vasques & Maiara Pereira Mendes & Denise de Moraes Batista da Silva & Claudia Cirineo Ferreira Monteiro & Antonio Roberto Giriboni Monteiro - 352-358 The influence of the addition of instant rice mash on the textural properties of rice bread
by Monika Augustová & Iva Burešová & Rafaela Čuljak & Vikendra Dabash - 359-366 Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition
by Lucia Benešová & Silvia Jakabová & Ladislav Ondruš & Jozef Golian - 367-374 Quality attributes of cookies enriched with functional protein isolate from red kidney beans
by Imran Hayat & Asif Ahmad & Nagina Rafique & Saima Rafiq & Saiqa Bashir & Raina Ijaz & Sohrab Qayyum - 375-382 Detection of soy in food from the Czech market using ELISA and PCR methods
by Kamila Novotná Kružíková & Tereza Popelková & Zuzana Tšponová & Veronika Doubková & Petra Doleželová & Lucie Laichmannová - 383-391 Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens
by Abdulkerim Hatipoglu - 392-399 Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products
by Šárka Horáčková & Blanka Vrchotová & Daniel Koval & Akkenzhe Omarova & Marcela Sluková & Jiří Štětina - 400-406 First sensory analysis of soybean drinks made from commercial grain grown in Mexico
by Mónica López-Fernández & Octelina Castillo-Ruíz & Homar Rene Gill-Langarica
2022, Volume 40, Issue 4
- 259-272 Fortification of fruit products - A review
by Eugene Okraku Asare & Novel Kishor Bhujel & Helena Čížková & Aleš Rajchl - 273-280 Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health
by Beyza Hatice Ulusoy & Nejat Shifamussa Hamed & Fatma Kaya Yildirim - 281-289 Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta
by Eugenia Covaliov & Olga Deseatnicova & Vladislav Resitca & Natalia Suhodol & Carolina Grosu & Rodica Siminiuc - 290-297 Application of the cell-free supernatant from Weissella viridescens to control Listeria monocytogenes
by Chao Yang & Ying Ying Zhang & Tao Yu - 298-304 The effects of selective attributes of a chicken soup meal kit on satisfaction and repurchase intention
by Minsun Kim & Austin Kang - 305-312 Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses
by Veronika Kouřilová & Renáta Dufková & Luděk Hřivna & Vojtěch Kumbár - 313-322 Polyamines in plasma membrane function in melatonin-mediated tolerance of apricot fruit to chilling stress
by Qiyao Dong & Huaipan Liu & Ronald Kurtenbach - 323-330 Effects of frying oil type on its stability and composition of fried food
by Josef Soukup & Lenka Kouřimská & Monika Sabolová & Monika Okrouhlá
2022, Volume 40, Issue 3
- 163-178 Natural bioactive compounds of honey and their antimicrobial activity
by Nesrine Feknous & Mahieddine Boumendjel - 179-186 Sea buckthorn (Hippophae rhamnoides L.) oil exhibits antifungal activity against Aspergillus flavus via disrupting mitochondrial function
by Yanhua Xin & Jie Yang & Sanhu Zhao & Kewen Chen & Yaqin Zhao & Tiedan Zhang & Jianhua Zhang - 187-194 Foam-mat convective drying of kiwiberry (Actinidia arguta) pulp
by Radosław Bogusz & Artur Wiktor & Małgorzata Nowacka & Joanna Ćwintal & Ewa Gondek - 195-201 Utilisation of waste Agaricus bisporus and Torreya grandis as potential natural additive coating in Agaricus bisporus preservation
by Haining Zhuang & Moyao Yang & Tao Feng & Wenfeng Ding & Lingen Chen & Yongjin Qiao & Da Chen & Wei Jia & Jingsong Zhang - 202-209 Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation
by Guttifera & Laila Rahmawati & Selly Ratna Sari & Filli Pratama & Tri Wardani Widowati - 210-220 Transcriptomic analysis identifies differentially expressed genes in purple tender shoots and green mature leaves of Zijuan tea
by Bin Jiang & Lijiao Chen & Shuangmei Duan & Bo Nian & Kunyi Liu & Yan Ma & Ming Zhao - 221-228 Evaluation of three-phase centrifugal separator machine (Tricanter) for olive oil extraction
by Ashkan Shokrian & Qiaorui Si & Peng Wang - 229-239 Packaging types as influencing seed quality in some soybean [Glycine max (L.) Merr.] varieties during storage period
by Ratna Wylis Arief & Robet Asnawi & Reny Debora Tambunan & Nila Wardani & Dewi Rumbaina Mustikawati & Made Jana Mejaya - 240-248 Classification of hazelnuts according to their quality using deep learning algorithms
by Nizamettin Erbaş & Gökalp Çinarer & Kazim Kiliç - 249-257 Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine
by Wenying Zhao & Jin Hua & Rong Wang & Shuo Li & Jiahui Shi & Zhirui Zhang
2022, Volume 40, Issue 2
- 83-84 A farewell to Associate Professor Jiří Čmolík
by Jan Kyselka & Vladimír Filip - 85-92 Nine-year statistics of Czech honey carbohydrate profiles in the Czech Republic
by Helena Čížková & Dalibor Titěra & Pavel Hrabec & Matej Pospiech - 93-101 Effect of pretreatments on solar dehydration of different varieties of apple (Malus domestica)
by Sevil Karaaslan & Kamil Ekinci - 102-108 Evaluation and effect of rice bran and microwave heating on the physicomechanical properties of low-density polyethylene film and packaged milk quality
by Vikendra Dabash & Iva Burešová & Uwe Grupa - 109-117 Analysis of production and investment efficiency in the Mexican food industry: Application of two-stage DEA
by Martin Flegl & Carlos Alberto Jiménez-Bandala & Isaac Sánchez-Juárez & Edgar Matus - 118-129 Nutritional evaluation of the full-day diet
by Barbora Pohořelá & Andrea Poláchová & Markéta Růžičková & Marek Doležal & Jana Pulkrabová & Jan Pánek - 130-137 Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato
by Nok Afifah & Achmat Sarifudin & Rima Kumalasari & Novita Indrianti & Lia Ratnawati & Mirwan Ardiansyah Karim & Umi Hanifah & Aidil Haryanto & Yusnan Hasni Siregar & Andi Taufan - 138-146 Extrusion process of maize grits used for nixtamalization
by Kristýna Olšaníková & Evžen Šárka & Petra Smrčková - 147-153 Food safety inspection of tas kebab and salad processing line in a catering company
by Gul Ece Soyutemiz & Figen Cetinkaya & Basak Sunguc Cinar & Tulay Elal Mus & Artun Yibar & Merve Dogan - 154-162 Assessment of chemical contaminants in fresh and packaged tender coconut (Cocos nucifera) water
by Padmaja Rambabu Jonnalagadda & Srujana Medithi & Summaiya Lari & Kalyan Chinthanuri & Yogeswar Dayal Kasa & Raju Nagaraju & Janardhan Vanka & Venkaiah Kodali
2022, Volume 40, Issue 1
- 1-14 Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review
by Sook Ling Tan & Syazwan Hanani Meriam Suhaimy & Nur Azimah Abd Samad - 15-25 Meat quality - Genetic background and methods of its analysis
by Marek Kowalczyk & Agnieszka Kaliniak-Dziura & Michał Prasow & Piotr Domaradzki & Anna Litwińczuk - 26-32 Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits
by Shahnila & Sana Arif & Imran Pasha & Hira Iftikhar & Fakiha Mehak & Razia Sultana - 33-41 Moisture content assessment of dried Hami jujube using image colour analysis
by Benxue Ma & Cong Li & Yujie Li & Wenxia Wang & Guowei Yu & Wancheng Dong & Yuanjia Zhang - 42-50 Characteristic parameters of honey wines and dessert meads
by Vojtěch Kružík & Adéla Grégrová & Lívia Vaispacherová & Eliška Václavíková & Tereza Škorpilová & Aleš Rajchl & Helena Čížková - 51-60 Evaluation of soybean stinkbug (Riptortus pedestris) powder, as a food ingredient and its nutritional composition
by Yu Gao & Jiajia Xu & Meng-Lei Xu & Zijie Wang & Jing Yang & Shusen Shi - 61-68 Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology
by Jingshui Xu & Haiying Yang & Chaoyi Zhang & Chuyi Liu - 69-75 Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate
by Ivo Soural & Petr Šnurkovič & Monika Bieniasz - 76-82 New product development for mixed beverages of Aceh robusta coffee and cocoa
by Heru Prono Widayat & Rachman Jaya & Heri Safrijal & Eka Fitria
2021, Volume 39, Issue 6
- 419-425 Distribution of minerals between orange juice and orange flesh in various cultivars
by Eid Brima & Hatem Mohamed - 426-434 Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake
by Jeng-Leun Mau & Jim Tseng & Cheng-Rong Wu & Chien-Hung Chen & Sheng-Dun Lin - 435-443 The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough
by Di Chen & Qiang Cheng & Xinxin Xia & Shihua Chen & Changqing Shao & Jing Li & Jinshui Wang & Xingquan Wu - 444-451 Mathematical models to describe the drying process of Moringa oleifera leaves in a convective-air dryer
by Kivaandra Dayaa Rao Ramarao & Zuliana Razali & Chandran Somasundram - 452-459 Extraction optimisation and lipid-lowering activity of Auricularia heimuer polysaccharides
by Xiang Hui Kong & Yin Peng Ma & Yu Pan & Wei Jiang & Ding Jin Li & Xi Jun Chen & Guo Li Yang & Zhen Hua Duan & Jie Chi Zhang - 460-468 Effects of special additives in wheat dough system measured by Mixolab technique
by Mónika Bartalné-Berceli & Eszter Izsó & Szilveszter Gergely & András Salgó - 469-478 Study on nutritional characteristics and antioxidant capacity of mung bean during germination
by Kexin Wang & Mengdi Huang & Simin Yang & Xin Li & Yumeng Gao & Pu Yang & Jinfeng Gao & Xiaoli Gao - 479-486 Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage
by Garsa Alshehry & Amro Abdelazez & Heba Abdelmotaal & Walid Abdel-Aleem - 487-492 Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militaris
by Young Suk Kim & Jong Min Lim & Bon-Hwa Ku & Hyung-Rae Cho & Jae-Suk Choi
2021, Volume 39, Issue 5
- 329-339 Food allergies and intolerances - A review
by Renata Winterová & Marie Pokorná Bartošková & Zdeněk Kejík & Jana Rysová & Ivana Laknerová & Marian Urban & Zuzana Šmídová - 340-359 Methods for suppressing Fusarium infection during malting and their effect on malt quality
by Carlo Antonio Ng & Michaela Poštulková & Dagmar Matoulková & Vratislav Psota & Ivo Hartman & Tomas Branyik - 360-367 Impact of heating temperatures on the properties of instant cassava flour
by Achmat Sarifudin & Enny Sholichah & Woro Setiaboma & Nok Afifah & Dewi Desnilasari & Khairul Amri & Sunanta Tongta - 368-375 Investigation of pork meat in chicken- and beef-based commercial products by ELISA and real-time PCR sold at retail in Kosovo
by Rreze M Gecaj & Skender Muji & Flutura C Ajazi & Bajram Berisha & Alltane Kryeziu & Muharem Ismaili - 376-383 Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir
by Murat Dogan & Murat Ay - 384-392 Extrusion rheometry of collagen dough
by Jan Štípek & Jan Skočilas & Jaroslav Štancl & Rudolf Žitný - 393-401 Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation
by Valerija Majetić Germek & Paula Žurga & Olivera Koprivnjak & Kristina Grozić & Iva Previšić & Šime Marcelić & Smiljana Goreta Ban & Igor Pasković - 402-409 Comparative study of physicochemical and hedonic response of ginger rhizome and leaves enriched patties
by Saira Tanweer & Muhammad Farhan Jahangir Chughtai & Saadia Zainab & Tariq Mehmood & Adnan Khaliq & Syed Junaid-Ur-Rahman & Rabia Iqbal & Atif Liaqat & Samreen Ahsan & Zulfiqar Ahmad & Aamir Shehzad - 410-417 Comparison of methods to extract PCR-amplifiable DNA from fruit, herbal and black teas
by Eliška Čermáková & Kamila Zdeňková & Kateřina Demnerová & Jaroslava Ovesná
2021, Volume 39, Issue 4
- 235-264 Instrumental analytical tools for mycobacteria characterisation
by Veronika Ozana & Karel Hruška - 265-272 Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sources
by Magdaléna Lacko-Bartošová & Lucia Lacko-Bartošová & Petr Konvalina - 273-280 Comparison of biochemical and antimicrobial activities of different honey samples
by Saban Keskin & Semiramis Karlidag & Nazli Mayda & Asli Ozkok - 281-288 Chromatographic separation of mannitol from mixtures of other carbohydrates in aqueous solutions
by Simona Gillarová & Svatopluk Henke & Tomáš Svoboda & Pavel Kadlec & Andrea Hinková & Zdeněk Bubník & Vladimír Pour & Marcela Sluková - 289-296 Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect
by Sevim Feyza Erdogmuş & Ugur Cengiz Erişmiş & Cevdet Uguz - 297-304 Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology
by Cuina Song & Liping Zhu & Yanchun Shao & Fusheng Chen - 305-311 Isolation of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus from nature: Technological characterisation and antibiotic resistance
by Hakan Tavsanli & Tülay Elal Mus & Figen Cetinkaya & Ergün Ayanoglu & Recep Cibik - 312-318 Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment
by Ayşe Sevgili & Osman Erkmen & Sinem Koçaslan - 319-328 Factors influencing consumer behaviour in the beer market in the Czech Republic
by Veronika Svatošová & Petra Kosová & Zuzana Svobodová
2021, Volume 39, Issue 3
- 149-159 Selected aspects of edible insect rearing and consumption - A review
by Jiří Mlček & Anna Adámková & Martin Adámek & Marie Borkovcová & Martina Bednářová & Lenka Kouřimská & Veronika Hlobilová - 160-168 Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose
by Kunyi Liu & Shulai Zhou & Qi Wang & Bin Jiang & Liran Yang & Bing Lu & Huawei Yuan - 169-175 Isoflavones of the red and Hungarian clover and possible impact on animal diet
by Mirjana Petrović & Dejan Sokolović & Snežana Babić & Tomáš Vymyslický & Jordan Marković & Vladimir Zornić & Zora Dajić-Stevanović - 176-180 Appraisal of antioxidant potential and biological studies of bogan bail (Bougainvillea glabra) leaf extracts using different solvents
by Muhammad Riaz & Humaira Fatima & Muhammad Misbah ur Rehman & Rahman Qadir & Shabbir Hussain & Abdul Hafeez & Abu Bakar Siddique - 181-188 Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk
by Karina Ilona Hidas & Csaba Németh & Lien Phuong Le Nguyen & Anna Visy & Adrienn Tóth & Annamária Barkó & László Friedrich & Attila Nagy & Ildikó Csilla Nyulas-Zeke - 189-196 Optimisation of the clarification of kiwifruit juice with tannic acid-modified chitosan
by Yujia Diao & Xueqing Yu & Chaohong Zhang & Yingjun Jing - 197-207 Homogeneity of the selected food mixes
by Dominika Barbara Matuszek & Karol Bierczyński & Andżelika Jędrysiak & Angelika Kraszewska - 208-216 Honey: Determination of volatile compounds, antioxidant and antibacterial activities
by Semiramis Karlidag & Merve Keskin & Sinan Bayram & Nazli Mayda & Asli Ozkok - 217-225 Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice
by Mengpei Liu & Rong Wang & Jia Li & Lihua Zhang & Jiajia Zhang & Wei Zong & Wenjuan Mo - 226-233 Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking
by Anna Fraś & Kinga Gołębiewska & Damian Gołębiewski & Magdalena Wiśniewska & Marlena Gzowska & Dariusz R. Mańkowski
2021, Volume 39, Issue 2
- 63-64 On the seventy-fifth birthday of Professor Jan Velíšek
by Karel Cejpek - 65-70 Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread
by Marcela Sluková & Lucie Jurkaninová & Simona Gillarová & Šárka Horáčková & Pavel Skřivan - 71-94 Dragon fruit: A review of health benefits and nutrients and its sustainable development under climate changes in Vietnam
by Thi-Thuy-Hai Luu & Truc-Linh Le & Nga Huynh & Pablo Quintela-Alonso - 95-99 Content of nitrates and nitrites in unprocessed raw beef
by Grażyna Gozdecka & Błażej Błaszak & Marek Cierach - 100-105 Mycotoxins in apples coming from organic production and integrated pest management
by Pavla Sehonová & Michaela Němečková & Lucie Plhalová & Petr Maršálek & Veronika Doubková & Petr Chloupek & Jana Čaloudová & Zdeňka Svobodová & Jana Blahová - 106-112 Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice
by Paola Hernández-Carranza & Arely Peralta-Pérez & Raúl Avila-Sosa & Irving Israel Ruiz-López & Alfredo César Benitez-Rojas & Carlos Enrique Ochoa-Velasco - 113-121 Dissemination and characteristics of Klebsiella spp. at the processed cheese plant
by Tereza Gelbíčová & Kristýna Kořená & Lucie Pospíšilová-Hlucháňová & Nicol Straková & Renáta Karpíšková - 122-130 Simultaneous quantifications of four purine derivatives biomarkers in cow milk by SPE HPLC-DAD
by Mihaela Vlassa & Filip Miuța & Cătălin Dragomir - 131-139 Mycotoxins in oat flakes - changes during production and occurrence on the Czech market
by Tomas Dropa & Zbynek Dzuman & Petra Jonatova - 140-148 A study of combined minced meat from hydrobionts for snacks
by Dementieva Natalia Valerievna & Boitsova Tatiana Maryanovna & Bogdanov Valeryi Dmitrievich