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Content
2012, Volume 30, Issue 6
- 489-502 Physical methods of resveratrol induction in grapes and grape products - a review
by Jan TŘÍSKA & Milan HOUŠKA - 503-511 Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile
by Sakineh Yeganeh & Bahareh Shabanpour & Hedayat Hosseini & Mohammad Reza Imanpour & Ali Shabani - 512-519 Estimation of the shelf-life of halloumi cheese using survival analysis
by Rabih KAMLEH & Imad TOUFEILI & Rola AJIB & Bilal KANSO & John HADDAD - 520-526 Pollen and inorganic characteristics of Bulgarian unifloral honeys
by Juliana ATANASSOVA & Lilyana YURUKOVA & Maria LAZAROVA - 527-533 Lipid oxidation of fat blends modified by monoacylglycerol
by Veronika Spěváčková & Iveta Hrádková & Jan Šmidrkal & Vladimir Filip - 534-540 Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş
by Gökçen YILDIZ & Nermin BILGIÇLI - 541-547 Influence of growing area, plant age, and virus infection on the contents of hop secondary metabolites
by Lukáš JELÍNEK & Monika DOLEČKOVÁ & Marcel KARABÍN & Tereza HUDCOVÁ & Blanka KOTLÍKOVÁ & Pavel DOSTÁLEK - 548-556 Effect of Maillard reaction on reducing power of malts and beers
by Lucie Čechovská & Michael Konečný & Jan VELÍŠEK & Karel CEJPEK - 557-566 Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system
by Sadineni Varakumar & Kondapalli Naresh & Obulam Vijaya Sarathi Reddy - 567-572 Monoacylglycerols as fruit juices preservatives
by Iva DOLEŽÁLKOVÁ & Zdeněk MÁČALÍK & Adéla BUTKOVIČOVÁ & Rahula JANIŠ & Leona BUŇKOVÁ - 573-580 Antimicrobial activities of medium-chain fatty acids and monoacylglycerols on Cronobacter sakazakii DBM 3157T and Cronobacter malonaticus DBM
by Milan Marounek & Vannaphone Putthana & Oldřich Benada & Daniela Lukešová
2012, Volume 30, Issue 5
- 395-403 Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere
by Jana Tománková & Gabriela Bořilová & Iva Steinhauserová & Leo Gallas - 404-411 Effect of enzymatic modification on chicken surimi
by Jerzy STANGIERSKI & Ryszard REZLER & Hanna Maria BARANOWSKA & Stefan POLISZKO - 412-420 Evaluation of the stability of whipped egg white
by Dalma Radványi & Réka Juhász & Csaba Németh & Ágnes Suhajda & Csaba Balla & József Barta - 421-428 Cell viability of Bifidobacterium lactis strain in long-term storage butter assessed with the plate count and fluorescence techniques
by Magdalena Olszewska & Bogusław Staniewski & Łucja Łaniewska-Trokenheim - 429-437 Solvent retention capacity for different wheats and flours evaluation
by Ivan Švec & Marie Hrušková & Jan Karas & Taťána Hofmanová - 438-441 Determination of fluoride in plant material using microwave induced oxygen combustion
by Emanuel Šucman & Jiří Bednář - 442-445 Effect of thickening agents on perceived viscosity and acidity of model beverages
by Zdenka PANOVSKÁ & Alena VÁCHOVÁ & Jan POKORNÝ - 446-455 Sorption and wetting properties of pectin edible films
by Sabina Galus & Anna Turska & Andrzej Lenart - 456-466 Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate
by Shringari Subramanyaiah MANJUNATHA & Pakalapati Srinivasa RAJU & Amrindar Singh BAWA - 467-473 Influence of various rootstocks on the yield and grape composition of Sauvignon Blanc
by Borut PULKO & Stanko VRŠIČ & Janez VALDHUBER - 474-482 Changes in quality parameters of vodka filtered through activated charcoal
by Lucie Siříšťová & Šárka Přinosilová & Kateřina Riddellová & Jana Hajšlová & Karel Melzoch - 483-487 Aspergillus parasiticus from wheat grain of Slovak origin and its toxigenic potency
by Mária Dovičičová & Dana Tančinová & Roman Labuda & Michael Sulyok
2012, Volume 30, Issue 4
- 293-301 Effect of storage temperature on the quality of dry fermented sausage Poličan
by Josef Kameník & Alena Saláková & Gabriela Bořilová & Zdeněk Pavlík & Eva Standarová & Ladislav Steinhauser - 302-308 Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
by Jolanta Tomaszewska-Gras & Piotr Konieczny - 309-313 Differences in the amino acid composition of the breast muscle of wild and farmed pheasants
by Adam Brudnicki & Anna Kułakowska & Dominika Pietruszyńska & Małgorzata Łożyca-Kapłon & Jan Wach - 314-320 Comparison of detection sensitivity of five microbial inhibition tests for the screening of aminoglycoside residues in fortified milk
by Zuzana Sýkorová Goffová & Ivona Kožárová & Dionýz Máté & Slavomír Marcinčák & Zuzana Gondová & Drahomíra Sopková - 321-329 Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017
by Vedran SLAČANAC & Mirela LUČAN & Jovica HARDI & Vinko KRSTANOVIĆ & Daliborka KOCEVA KOMLENIĆ - 330-335 Bacteriocin activity of enterococci and presence of genes related to pathogenesis
by Krina Trivedi & Radmila Sedmíková & Renáta Karpíšková - 336-342 Evaluation of immunore activity of wheat bread made from fermented wheat flour
by Joanna Leszczyńska & Anna Diowksz & Agata Łącka & Katarzyna Wolska & Adrian Bartos - 343-350 Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil
by Etelka Dimić & Tamara Premović & Aleksandar Takači - 351-357 Ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils
by Zuzana RÉBLOVÁ & Jakub FIŠNAR & Dana TICHOVSKÁ & Marek DOLEŽAL & Kristýna JOUDALOVÁ - 358-363 PLS calibration to resolve overlapping peaks of lutein and zeaxanthin in vegetable samples by LC
by David González-Gómez & Mercedes Lozano & Ana Maria Fernández-León & Maria Fernanda Fernández-León & Florentina Cañada-Cañada - 364-368 Aqueous extraction of limonin from Citrus reticulate Blanco
by Can Liu & Jing Liu & Yonghai Rong & Nvyong Liang & Long Rong - 369-376 Chemical markers in the aroma profiles of South Moravian red wine distillates
by Lukáš Veverka & Marcela Jelínková & Karel Hron & Josef Balík & Jan Stávek & Petr Barták - 377-384 Germination index as an indicator of malting potential
by Helena Frančáková & Miriam Líšková & Tatiana Bojňanská & Ján Mareček - 385-393 Optimisation of antioxidant extraction from lemon balm (Melissa officinalis)
by Miroslav Ondrejovič & Filip Kraic & Hana Benkovičová & Stanislav Šilhár
2012, Volume 30, Issue 3
- 195-205 Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
by Guo-Yuan Xiong & Li-Li Zhang & Wei Zhang & Juan Wu - 206-210 Inspective investigation on swordfish (Xiphias gladius) frozen slices of commerce: anatomical-histopatological findings
by Daniele Muscolino & Filippo Giarratana & Alessandro Giuffrida & Antonio Panebianco - 211-219 Cow's milk proteins immunoreactivity and allergenicity in processed food
by Barbara Wróblewska & Anna Kaliszewska - 220-226 Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin
by Iris Lobos-Ortega & Isabel Revilla & María Inmaculada González-Martín & José Miguel Hernández-Hierro & Ana Vivar-Quintana & Claudio González-Pérez - 227-235 Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling
by Anita Pichler & Andrija Pozderović & Jasmina Pavlović - 236-240 Discriminatory power assessment of the sensor array of an electronic nose system for the detection of non alcoholic beer aging
by Mahdi GHASEMI-VARNAMKHASTI & Seyed Saeid MOHTASEBI & Maryam SIADAT & Seyed Hadi RAZAVI & Hojat AHMADI & Amadou DICKO - 241-246 Analytical and aroma profiles of Slovak and South African meads
by D. Šmogrovičová & P. Nádaský & R. Tandlich & B.S Wilhelmi & G. Cambray - 247-257 Development and verification of PCR based assay to dectect and quantify garden pea lec gene
by Aleš VRÁBLÍK & Jan HODEK & Josef SOUKUP & Kateřina DEMNEROVÁ & Jaroslava OVESNÁ - 258-267 Influence of growth medium composition on synthesis of bioactive compounds and antioxidant properties of selected strains of Arthrospira cyanobacteria
by Tomasz Tarko & Aleksandra Duda-Chodak & Małgorzata Kobus - 268-275 Dietary intake of antioxidants in the Czech RepublicDietary
by Kristýna Joudalová & Zuzana Réblová - 276-284 Mercury speciation and safety of fish from important fishing locations in the Czech Republic
by Renáta KENŠOVÁ & Kamila KRUŽÍKOVÁ & Zdeňka SVOBODOVÁ - 285-291 Prevalence, distribution, and antimicrobial susceptibility of Staphylococcus aureus in ready-to-eat salads and in the environment of a salad manufacturing plant in Northern Greece
by Daniel Sergelidis & Amin Abrahim & Vasiliki Anagnostou & Alexandros Govaris & Theofilos Papadopoulos & Anna Papa
2012, Volume 30, Issue 2
- 99-107 Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties
by Xi-Bo Wang & Yu-Jie Chi - 108-117 Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology
by Zoran Herceg & Edita Juraga & Brankica Sobota-Šalamon & Anet Režek-Jambrak - 118-125 Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.)
by Rodolfo Rendón-Villalobos & Amanda Ortíz-Sánchez & Javier Solorza-Feria & Cesar Arnulfo Trujillo-Hernández - 126-134 The process parameters for non-typical seeds during simulated cold deep oil expression
by Robert Rusinek & Rafał Rybczyński & Jerzy Tys & Marzena Gawrysiak- Witulska & Małgorzata Nogala-Kałucka & Aleksander Siger - 135-143 Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage
by Saloni Jairath & Parampal Sahota & Gulab Pandove - 144-152 Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation
by Maria Balcerek & Józef Szopa - 153-163 Antioxidant activity coefficient, mechanism, and kinetics of different derivatives of flavones and flavanones towards superoxide radical
by Safeer AHMED & Faria SHAKEEL - 164-170 Isolation of some compounds from nutmeg and their antioxidant activities
by Jian-Ping Hou & Hou Wu & Yi Wang & Xin-Chu Weng - 171-175 Effect of temperature on the antioxidant activity of phenolic acids
by Zuzana Réblová - 178-187 Bacterial biofilms resist oxidising agents due to the presence of organic matter
by Zoran Jaglic & Dana Červinková & Hana Vlková & Elleni Michu & Gabriela Kunová & Vladimír Babák - 188-193 Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production
by Mojmír Baroň & Jaromír Fiala
2012, Volume 30, Issue 1
- 1-8 Vibration assisted cutting of Gouda cheese
by Andrej Lebar & Oki Blatnik & Mihael Junkar & Henri Orbanić - 9-14 Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium - changes in resistant starch content
by Małgorzata Wronkowska & Maria Soral-Śmietana - 15-20 Cyclodextrin production from amaranth starch by cyclodextrin glycosyltransferase produced by Paenibacillus macerans CCM 2012
by Marian Urban & Miloš Beran & Lubomír Adámek & Josef Drahorád & Petr Molík & Kristina Matušová - 21-26 Diastase number changes during thermaland microwave processing of honey
by Stanisław Kowalski & Marcin Lukasiewicz & Szczepan Bednarz & Marzena Panuś - 27-34 Brewing trials with spring and winter barley varieties
by Alexandr Mikyška & Vratislav Psota & Miloš Hrabák - 35-44 Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)
by Sharaf S. Omar & Ziad A. Abdullah & Mohammad A. Humeid & Mohammad I. Yamani - 45-52 Preparation of flaxseed for lignan determination by gas chromatography-mass spectrometry method
by Hrvoje Sarajlija & Nikolina Čukelj & Dubravka Novotni & Gordan Mršić & Mladen Brnčić & Duška Ćurić - 53-56 Formation of acrylamide during baking of shortcrust cookies derived from various flours
by Karolina Miśkiewicz & Ewa Nebesny & Joanna Oracz - 67-73 Methodology development for routine estimation of chlorpropham in commercial potato stores
by Waqar A. Khan & H.J. Duncan & Ahmad K. Baloch & Geraldine McGowan - 74-82 Simultaneous determination of the residues of fourteen quinolones and fluoroquinolones in fish samples using liquid chromatography with photometric and fluorescence detection
by Florentina Cañada-Cañada & Anunciacion Espinosa-Mansilla & Ana Jiménez Girón & Arsenio Muñoz de la Peña - 83-88 Outdoor environment as a source of Listeria monocytogenes in food chain
by Tereza Gelbíčová & Renáta Karpíšková - 89-97 Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii
by Kateřina Solichová & Ivana Složilová & Iva Jebavá & Barbora Uhrová & Milada Plocková
2011, Volume 29, Issue SpecialIssue
- 1-10 Antimicrobial factors effects on biofilm formation in Staphylococcus aureus
by Sabina Purkrtová & Jana Babulíková & Renáta Karpíšková & Kateřina Demnerová & Jarmila Pazlarová - 11-16 Occurrence and characteristics of methicillin resistant Staphylococcus aureus and methicillin resistant coagulase-negative staphylococci in raw milk manufacturing
by Marcela Vyletělová & Hana Vlková & Ivan Manga - 17-22 Differentiation of toxigenic Staphylococcus aureus strains isolated from retail meat products
by Zora Šťástková & Renáta Karpíšková & Kateřina Koukalová & Kateřina Bogdanovičová - 23-29 Application of quantitative approach focused on the competition of lactic acid bacteria culture with coagulase-positive staphylococci under the conditions related to artisanal cheese fermentation
by Ľubomír Valík & Alžbeta Medveďová & Denisa Liptáková - 30-35 Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract
by Šárka HORÁČKOVÁ & Kateřina ŽALUDOVÁ & Milada PLOCKOVÁ - 36-41 Contribution to the immunomodulatory characteristics of probiotic bacteria
by Alexandra Šalaková & Jiřina Bártová & Jan Drbohlav & Petr Roubal - 42-48 Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods
by Irena NĚMEČKOVÁ & Hedvika DRAGOUNOVÁ & Marta PECHAČOVÁ & Jana RYSOVÁ & Petr ROUBAL - 49-54 In vitro fermentability of prebiotic oligosaccharides by lactobacilli
by Gabriela KUNOVÁ & Vojtěch RADA & Ivana LISOVÁ & Šárka ROČKOVÁ & Eva VLKOVÁ - 55-60 Methods for detection of Bacillus sp., B. cereus, and B. licheniformis in raw milk
by Irena NĚMEČKOVÁ & Kateřina SOLICHOVÁ & Petr ROUBAL & Barbora UHROVÁ & Eva ŠVIRÁKOVÁ - 61-68 Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum
by Anna Hudecová & Ľubomír Valík & Denisa Liptáková & Jana Pelikánová & Michal Čižniar - 69-75 Effect of selected fungicides on the Fusarium growth and toxins production
by Dana Hrubošová-Hrmová & Jarmila Vytřasová & Petra Moťková - 76-85 Comparison of methods for isolating fungal DNA
by Petra MOŤKOVÁ & Jarmila VYTŘASOVÁ - 86-93 Genetic determinants of mycotoxin synthesis in genus Fusarium
by Hana Havránková & Jarmila Pazlarová & Jaroslava Ovesná - 93-101 Utilization of DNA microarrays for detection and identification of selected Fusarium species from the Czech Republic
by Lucie Pavlátová & David Novotný & Jan Hodek & Jana Chrpová & Jaroslava Ovesná - 102-108 Serological and bacteriological evaluation of Salmonella status in swine herds
by František Šišák & Hana Havlíčková & Ján Matiašovic & Renata Karpíšková - 109-114 Could the miraculous springs in the Pardubice region be used as drinking water sources?
by Marcela Pejchalová & Petra Hanzalová & Radovan Metelka & Jarmila Vytřasová
2011, Volume 29, Issue 6
- 1-1 Indec of Volume 29
by editors - 569-574 Microbiological measurements for the development of a new preservation procedure for liquid egg
by Csaba Németh & Balázs Mráz & László Friedrich & Ágnes Suhajda & Béla Janzsó & Csaba Balla - 575-585 Antioxidant and antimicrobial activities of beet root pomace extracts
by Jasna M. Čanadanović-Brunet & Sladjana S. Savatović & Gordana S. Ćetković & Jelena J. Vulić & Sonja M. Djilas & Siniša L. Markov & Dragoljub D. Cvetković - 586-594 Process optimisation of vacuum drying of onion slices
by Jayeeta Mitra & Shanker Lal Shrivastava & P. Srinivasa Rao - 595-602 Vis/NIR hyperspectral imaging for detection of hidden bruises on kiwifruits
by Qiang Lü & Ming-Jie Tang & Jian-Rong Cai & Jie-Wen Zhao & Saritporn Vittayapadung - 603-609 Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation
by Mojmír Baroň - 610-615 Microbial transformation of citral by Aspergillus niger-PTCC 5011 and study of the pathways involved
by Akbar Esmaeili & Shamila Rohany & Shila Safaiyan & Seyed Amir Zarei - 616-623 Preparation and characterisation of food grade chitosan from housefly larvae
by Ai-Jun Zhang & Qi-Lian Qin & Huan Zhang & Hong-Tuo Wang & Xuan Li & Lin Miao & Yi-Jun Wu - 624-633 Cadmium, lead, and mercury concentrations in tissues of roe deer (Capreolus capreolus L.) and wild boar (Sus scrofa L.) from Lowland Croatia
by Emil Srebočan & Andreja Prevendar Crnić & Ana Marija Ekert-Kabalin & Maja Lazarus & Jasna Jurasović & Kristijan Tomljanović & Doroteja Andreić & Ivančica Strunjak Perović & Rozelinda Čož-Rakovac - 634-640 Simultaneous determination of chloride, bromide and iodide in foodstuffs by low pressure ion-exchange chromatography with visible light detection
by Lingyun Yu & Xinshen Zhang & Jing Jin & Shujuan Che & Lan Yu - 641-646 Fluoroquinolone residues in raw cow's milk
by Pavlína Navrátilová & Ivana Borkovcová & Jana Vyhnálková & Lenka Vorlová - 647-653 Survival of Mycobacterium avium subsp. hominissuis in homemade smoked pork sausages
by Petr Králík & Hana Přikrylová Vondrušková & Iva Slaná & Monika Morávková & Ivo Pavlík - 654-659 Antibiotic resistance of Enterococcus species isolated from raw foods of animal origin in South West part of Slovakia
by Miroslav Kročko & Margita Čanigová & Viera Ducková & Anna Artimová & Jana Bezeková & Jennifer Poston - 660-660 Prof. Ing. Jan Pokorný, DrSc., Member of the Editorial Board of our journal, passed away
by J. Davídek & J. Velíšek
2011, Volume 29, Issue 5
- 463-470 Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products
by Eva M. Casado & Juan J. Córdoba & María J. Andrade & Mar Rodríguez - 471-479 Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products
by Matej Pospiech & Bohuslava Tremlová & Eva Renčová & Zdeňka Randulová & Zuzana Řezáčová Lukášková & Jana Pokorná - 480-486 Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat
by V. Razmaité & R. Šveistiené & G.J. Švirmickas - 487-497 A new look at the assessment of the silver carp (Hypophthalmichthys molitrix Val.) as a food fish ;
by Hana Buchtová & František Ježek - 498-507 Novel approaches to determination of PAHs and halogenated POPs in canned fish
by Lucie Drábová & Jana Pulkrabová & Kamila Kalachová & Jaromír Hradecký & Marie Suchanová & Monika Tomaniová & Vladimír Kocourek & Jana Hajšlová - 508-514 Effect of power ultrasound on the immunoactivity and texture changes of shrimp (Penaeus vannamei)
by Xiaoyan Li & Zhenxing Li & Hong Lin & Haider Samee - 515-519 Specific rotation and carbohydrate profile of Croatian unifloral honeys
by Ljiljana Primorac & Ivana Flanjak & Daniela Kenjerić & Dragan Bubalo & Zoran Topolnjak - 520-527 Extruded corn flour changed the functionality behaviour of blends
by Jie Zeng & Haiyan Gao & Guanglei Li & Xinhong Liang - 528-538 Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer
by Mortaza Aghbashlo & Mohammad Hossien Kianmehr & Akbar Arabhosseini & Tayyeb Nazghelichi - 539-547 Influence of chemical composition and environmental conditions on the textural properties of dried fruit bars
by Sibel Ozilgen - 548-556 Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp
by Jiří Totušek & Jan Tříska & Danuše Lefnerová & Jan Strohalm & Naděžda Vrchotová & Ondřej Zendulka & Jiřina Průchová & Jana Chaloupková & Pavla Novotná & Milan Houška - 557-567 Optimisation of solid-state fermentation of Aspergillus niger JL-15 for xylanase production and xylooligosaccharides preparation
by Xian-Jun Dai & Ming-Qi Liu & Hong-Xiao Jin & Ming-Yan Jing
2011, Volume 29, Issue 4
- 299-307 Methods of detecting plant raw materials in meat products - a review
by Jan VaŇha & František KvasniČka - 308-317 Nucleotides in broiler chicken diet: effect on breast muscles quality
by Biagina Chiofalo & Vittorio Lo Presti & Giovanni Savoini & Enrico D'Alessandro & Vincenzo Chiofalo & Luigi Liotta - 318-321 Determination of soya protein in model meat products using image analysis
by Zdeňka Randulová & Bohuslava Tremlová & Zuzana Řezáčová-Lukášková & Matej Pospiech & Ivan Straka - 322-327 Factors influencing egg white foam quality
by Helena Bovšková & Kamila Míková - 328-336 Impact of microwave heating on hydroxymethylfurfural content in Czech honeys
by Klára Bartáková & Michaela Dračková & Ivana Borkovcová & Lenka Vorlová - 337-345 Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods
by Eva Bergerová & Zuzana Godálová & Peter Siekel - 346-323 Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods
by Marie Hrušková & Ivan Švec & Hana Sekerová - 354-360 Isolation and characterisation of starch from different barley and oat varieties
by Drago Šubarić & Jurislav Babić & Alojzije Lalić & Đurđica Ačkar & Mirela Kopjar - 361-372 Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids
by Pavel Pavloušek & Michal Kumšta - 373-381 Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes
by Jana Horníčková & Roman Kubec & Jan Velíšek & Karel Cejpek & Jaroslava Ovesná & Helena Stavělíková - 382-390 Application of luminescent ATP rapid checks at ready-to-eat foods producing plant
by Pasquale Caputo & Elida N. Ferri & Stefano Girotti & Simone Gozzi & Pasquale Saracino - 391-399 Isolation of Cronobacter spp. isolates from infant formulas and their survival in the production process of infant formula
by Songzhe Fu & Jianxin Gao & Ying Liu & Haiying Chen - 400-410 Evaluation of Rhodotorula growth on solid substrate via a linear mixed effects model
by Tereza Krulikovská & Eva Jarošová & Petra Patáková - 411-419 3-Chloropropane-1,2-diol fatty acid esters in potato products
by Vojtěch Ilko & Zuzana Zelinková & Marek Doležal & Jan Velíšek - 420-429 Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system
by Ludmila Papoušková & Ivana Capouchová & Marta Kostelanská & Alena Škeříková & Evženie Prokinová & Jana Hajšlová & Jaroslav Salava & Oldřich Faměra - 430-440 Concentrations of ergosterol and trichothecenes in the grains of three Triticum species
by Marian Wiwart & Juliusz Perkowski & Wojciech Budzyński & Elżbieta Suchowilska & Maciej Buśko & Anna Matysiak - 441-447 Airborne Listeria spp. in the red meat processing industry
by Martin Dobeic & Edvard Kenda & Jasna Mičunovič & Irena Zdovc - 448-456 Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy
by Jan Šmidrkal & Vojtěch Ilko & Vladimír Filip & Marek Doležal & Zuzana Zelinková & Jan Kyselka & Iveta Hrádková & Jan Velíšek - 457-461 Cell surface characteristic of Asaia bogorensis - spoilage microorganism of bottled water
by P. Sedláčková & M. Čeřovský & I. Horsáková & M. Voldřich
2011, Volume 29, Issue 3
- 203-211 Lupin composition and possible use in bakery - a review
by Zlatica Kohajdová & Jolana Karovičová & Štefan Schmidt - 212-218 Usefulness of selected methods of colour change measurement for pork quality assessment
by Tadeusz Karamucki & Józefa Gardzielewska & Artur Rybarczyk & Małgorzata Jakubowska & Wanda Natalczyk-Szymkowska - 219-225 Cholesterol removal by Lactobacillus plantarum isolated from homemade fermented cream in Inner Mongolia of China
by Li-Dong Guo & Li-Jie Yang & Gui-Cheng Huo - 226-231 Cryoprotective effect of polydextrose on chicken surimi
by Dragan Kovačević & Krešimir Mastanjević & Jasna Kordić - 232-242 Application of wheat B-starch in biodegradable plastic materials
by Evžen Šárka & Zdeněk Kruliš & Jiří Kotek & Lubomír Růžek & Anna Korbářová & Zdeněk Bubník & Michaela Růžková - 243-249 Prediction of beer foam stability from malt components
by Edyta Kordialik-Bogacka & Natalia Antczak - 250-259 Effect of moisture content on thermodynamic characteristics of grape: mathematical and artificial neural network modelling
by Reza Amiri Chayjan & Mahmood Esna-Ashari - 260-267 Evaluation of mineral and heavy metal contents in Croatian blackberry wines
by Daniela Amidžić Klarić & Ilija Klarić & Darko Velić & Irena Vedrina Dragojević - 268-276 Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace
by Wenna Zhang & Jianjun He & Qiuhong Pan & Fuliang Han & Changqing Duan - 277-284 Antimicrobial effect of essential oil isolated from Eucalyptus globulus Labill. from Montenegro
by Biljana Damjanović-Vratnica & Tatjana Đakov & Danijela Šuković & Jovanka Damjanović - 285-290 New menthone type of Mentha pulegium L. volatile oil from northwest Iran
by Mohammad Bagher HASSANPOURAGHDAM & Amir Behzad AKHGARI & Mohammad Ali AAZAMI & Javid EMARAT-PARDAZ - 291-297 Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species
by Isil VAR & Zerrin ERGINKAYA & Bulent KABAK
2011, Volume 29, Issue 2
- 87-102 Pigments of higher fungi - a review
by Jan VELÍŠEK & Karel CEJPEK - 103-108 Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
by Urszula Krupa-Kozak & Małgorzata Wronkowska & Maria Soral-Śmietana - 109-116 The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
by Sándor Tömösközi & Lilla Gyenge & Ágnes Pelcéder & Tibor Abonyi & Regine Schönlechner & Radomir Lásztity - 117-128 Quality of winter wheat in relation to heat and drought shock after anthesis
by Krisztina Balla & Mariann Rakszegi & Zhongy Li & Ferenc Békés & Szilvia Bencze & Ottó Veisz - 129-136 Physicochemical properties of soy protein isolates-acacia gum conjugates
by Lixia Mu & Haifeng Zhao & Mouming Zhao & Chun Cui & Liya Liu - 137-144 Effect of storage on texture and microbiological stability of o-w emulsions with inulin
by Paweł Glibowski & Monika Kordowska-Wiater & Agnieszka Glibowska - 145-150 Fatty acids, tocopherol, and sterol contents of some Nigella species seed oil
by Bertrand Matthaus & Mehmet Musa Özcan - 151-160 HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews
by Grażyna Budryn & Ewa Nebesny & Józef Kula & Teresa Majda & Wiesława Krysiak - 161-170 Evaluation of apricot fruit quality and correlations between physical and chemical attributes
by Evica Mratinić & Bojan Popovski & Tomo Milošević & Melpomena Popovska - 171-180 Composition analysis and structural identification of anthocyanins in fruit of waxberry
by Chuan-Guang Qin & Yang Li & Weining Niu & Yan Ding & Xiaoya Shang & Chunlan Xu - 181-189 Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves
by Lucie Buřičová & Mirjana Andjelkovic & Anna Čermáková & Zuzana Réblová & Ondřej Jurček & Erkki Kolehmainen & Roland Verhé & František Kvasnička - 190-200 Deallergisation trials of pure celery juice and apple-celery juice mixture by oxidation
by Pavla Novotná & Ivana Šetinová & Martina Heroldová & Milena Kmínková & Jiřina Průchová & Jan Strohalm & Vlasta Fiedlerová & Renata Winterová & Petr Kučera & Milan Houška - 201-202 Prof. Ing. Jan Velíšek, DrSc., Chairman of our Journal celebrates his 65th birthday anniversary
by J. Davídek
2011, Volume 29, Issue 1
- 1-14 β-glucans and their significance for the preparation of functional foods - a review
by Michaela Havrlentová & Zuzana Petruláková & Alena Burgárová & František Gago & Andrea Hlinková & Ernest Šturdík - 15-23 Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat
by Dragan Kovačević & Krešimir Mastanjević - 24-30 Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
by Svetlana Boycheva & Todor Dimitrov & Nikolina Naydenova & Gyurga Mihaylova - 31-34 Development of a scientific study for accessing the criteria under Commission Regulation (EC) 2073/2005 on traditional Slovak sheep cheese "bryndza"
by Lenka Cabanová & Oľga Škuntová & Daniela Matisová & Monika Pipová - 35-44 Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
by Iuliana Banu & Georgeta Stoenescu & Violeta Ionescu & Iuliana Aprodu - 45-50 Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method
by Eva Mašková & Ivana Paulíčková & Jana Rysová & Dana Gabrovská - 51-56 Optimising fermentation of soymilk with probiotic bacteria
by Rajka Božanić & Sandy Lovković & Irena Jeličić - 57-64 ELISA for free S-equol in human urine
by Lucie Sosvorová & Petra Lanková & Marie Bičíková & Elena A. Prokudina & Nawaf Al Maharik & Oldřich Lapčík - 65-73 Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars
by Otakar ROP & Josef BALÍK & Vojtěch ŘEZNÍČEK & Tunde JURÍKOVÁ & Pavlína ŠKARDOVÁ & Petr SALAŠ & Jiří SOCHOR & Jiří MLČEK & Daniela KRAMÁŘOVÁ - 74-78 Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia
by Biljana Rabrenovic & Etelka Dimic & Milan Maksimovic & Sladjana Sobajic & Ljiljana Gajic-Krstajic - 79-86 Quality of shiitake stipe steamed bun
by Yu-Hsiu Tseng & Joan-Hwa Yang & Chi-En Lee & Jeng-Leun Mau
2010, Volume 28, Issue 6
- 1-1 Index of volume 28, Author index, Author institution index, List of reviewers, Subject index
by editors - 465-474 Prevention of ochratoxin A contamination of foodand ochratoxin A detoxification by microorganisms - a review
by Patrícia CICOŇOVÁ & Anna LACIAKOVÁ & Dionýz MÁTÉ - 475-484 Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates
by Jiaoyan Ren & Haiyan Wang & Mouming Zhao & Chun Cui & Xiao Hu - 485-494 Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria
by Jiří Cicvárek & Ladislav Čurda & Ondřej Elich & Eva Dvořáková & Milan Dvořák - 495-505 Nutritional and functional properties of certain gluten-free raw materials
by Dubravka Vitali & Daniela Amidžić Klarić & Irena Vedrina Dragojević - 506-513 Food protein: Food colour interactions and its application in rapid protein assay
by S. M. Ghufran Saeed & S. Umer Abdullah & S. Asad Sayeed & Rashida Ali - 516-519 Immunohistochemical detection of wheat protein in model samples
by Zuzana Řezáčová-Lukášková & Bohuslava Tremlová & Matej Pospiech & Eva Renčová & Zdeňka Randulová - 520-530 Relationship between carcass weight, skatole level and sensory assessment in fat of different boars
by Nenad Parunović & Milica Petrović & Vesna Matekalo-Sverak & Jasmina Parunović & Čedomir Radović - 531-537 Modelling the drying kinetics of canola in fluidised bed dryer
by Hamid Reza GAZOR & Ahmad MOHSENIMANESH - 538-546 Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream
by Hasan Temiz & Ahmet Faruk Yeşilsu - 547-556 Physical properties of shelled and kernel walnuts as affected by the moisture content
by Ebubekir Altuntas & Mehmet Erkol - 557-563 Risk analysis in drinking water accumulation
by Jana Říhová Ambrožová & Jaroslav Říha & Jana Hubáčková & Iva Čiháková - 564-571 Decontamination of cut carrot by Persteril® agent based on the action of peroxyacetic acid
by Aleš Landfeld & Vladimír Erban & Eliška Kováříková & Milan Houška & Karel Kýhos & Jiřina Průchová & Pavla Novotná
2010, Volume 28, Issue 5
- 345-354 'GAB' generalised equation as a basis for sorption spectral analysis
by Jiří Blahovec & Stavros Yanniotis - 355-363 Kinetics of hydrolysis of egg white protein by pepsin
by Chang-Qing Ruan & Yu-Jie Chi & Rui-Dong Zhang - 364-375 Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
by Hamid R. Gheisari & Jens K.S. Møller & Christina E. Adamsen & Leif H. Skibsted - 376-384 Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils
by Rajko Vidrih & Sergeja Vidakovič & Helena Abramovič - 385-391 The synergistic effect of daidzein and α-tocopherol or ascorbic acid on microsome and LDL oxidation
by Heya Wang & Masibo Wanyonyi Martin & Shian Yin - 392-406 Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes
by Dorota Żyżelewicz & Ewa Nebesny & Ilona Motyl & Zdzisława Libudzisz - 407-411 The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing
by Anna Hejlová & Jiří Blahovec - 412-426 Contents of major phenolic and flavonoid antioxidants in selected Czech honey
by Jaromír Lachman & Alena Hejtmánková & Jan Sýkora & Jindřich Karban & Matyáš Orsák & Barbora Rygerová - 427-432 Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry
by Fernando Tateo & Monica Bononi & Franco Gallone - 433-439 The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule
by Yanli Xie & Airong Wang & Qiyu Lu & Ming Hui - 440-449 Occurrence of biogenic amines and amines degrading bacteria in fish sauce
by Muhammad Zukhrufuz Zaman & Fatimah Abu Bakar & Jinap Selamat & Jamilah Bakar - 450-461 Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants
by Jarmila Schlegelová & Vladimir Babák & Martina Holasová & Lucie Konstantinová & Lenka Necidová & Frantisek Šišák & Hana Vlková & Petr Roubal & Zoran Jaglic - 462-464 Thermoelectric effect on potato tuber (Solanum tuberosum L.) - short communication
by Světla Vacková & Josef Vacek
2010, Volume 28, Issue 4
- 249-257 The effect of natural antioxidants on the colour of dried/cooked sausages
by Bo-Anne Rohlík & Petr Pipek & Jan Pánek - 258-263 Suppression of mould growth on dry sausages
by Petr Pipek & Bo-Anne Rohlík & Anna Lojková & Ladislav Staruch - 264-274 Phytoestrogens in bovine plasma and milk - LC-MS/MS analysis
by Anna Krajčová & Věra Schulzová & Jaromír Lojza & Ludmila Křížová & Jana Hajšlová