Czech Journal of Food Sciences

1999 - 2025

Current editor(s): Ing. Zdeňka Náglová Ph.D.

From Czech Academy of Agricultural Sciences
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2014, volume 32, articles 6

INDEX OF VOLUME 32 (2014) AUTHOR INDEX, AUTHOR INSTITUTIONS INDEX, SUBJECTS INDEX pp. I-XIII

Editors

Lutein content in marigold flower (Tagetes erecta L.) concentrates used for production of food supplements pp. 521-525

Miroslav Šivel, Stanislav Kráčmar, Miroslav Fišera, Bořivoj Klejdus and Vlastimil Kubáň

The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk pp. 526-531

Šárka Horáčková, Pavla Sedláčková, Marcela Sluková and Milada Plocková

A nondestructive method for fish freshness determination with electronic tongue combined with linear and non-linear multivariate algorithms pp. 532-537

Fangkai Han, Xingyi Huang, Ernest Teye, Haiyang Gu, Huang Dai and Liya Yao

Development and application of a new low cost electronic nose for the ripeness monitoring of banana using computational techniques (PCA, LDA, SIMCA and SVM) pp. 538-548

Alireza Sanaeifar, Seyed Saeid Mohtasebi, Mahdi Ghasemi-Varnamkhasti, Hojat Ahmadi and Jesus Lozano

Bioactive compounds content and total antioxidant activity of two savoy cabbages pp. 549-554

Ana María Fernández-León, Mercedes Lozano, David González, María Concepción Ayuso and María Fernanda Fernández-León

Moroydor Derun E., Piskin S.: Examination of the lemon effect on risk elements concentrations in herbal and fruit teas pp. 555-562

Tugce YALCIN Gorgulu, Azmi Seyhun Kipcak, Ozgul DERE Ozdemir, Emek MOROYDOR Derun and Sabriye Piskin

Influence of ageing on changes in polyphenolic compounds in red wines pp. 563-569

Irina Balga, Annamária Leskó, Márta Ladányi and Miklós Kállay

The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins pp. 570-577

Tomas Dropa, Jana Hajšlová, Kateřina Lancová and Iva Burešová

Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction pp. 578-584

Sorelle NSOGNING Dongmo, Hilaire Macaire Womeni, Féliçité TCHOUANGUEP Mbiapo, Michel Linder, Jacques Fanni, Martin Zarnkow and Thomas Becker

Modelling the kinetics of water loss during deep-fat frying of potato particulates pp. 585-594

Pay-Yau Huang Huang and Yi-Chung Fu

Degradation of selected nutrients in sunflower oils during long-term storage pp. 595-600

Lenka Vrbiková, Štefan Schmidt, František Kreps, Lenka Tmáková, Milan Čertík and Stanislav Sekretár

Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice pp. 601-609

Jianhua Yi and Yong Ding

2014, volume 32, articles 5

Different peach cultivars and their suitability for minimal processing pp. 413-421

Maria Del Carmen Fuentes-Pérez, Sergio Nogales-Delgado, Maria Concepción Ayuso and Diego Bohoyo-Gil

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 pp. 422-429

Jana Chramostová, Romana Mošnová, Ivana Lisová, Erik Pešek, Jan Drbohlav and Irena Němečková

Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle pp. 430-436

Fang Zhou, Hongfei Zhao, Fengling Bai, Piotr Dziugan, Yuen Liu and Bolin Zhang

Proteomic analysis of wheat α/A- and β-gliadins pp. 437-442

Marta Dziuba, Dorota Nałęcz, Iwona Szerszunowicz and Jacek Waga

Furan and alkylated furans in heat processed food, including home cooked products pp. 443-448

Arvid Fromberg, María S. Mariotti, Franco Pedreschi, Sisse Fagt and Kit Granby

A novel sorbent for solid-phase extraction coupling to high performance liquid chromatography for the determination of olaquindox in fish feed pp. 449-455

Dongyan Zhao, Qiu Yi Shi, Xiong He and Jing Zhang

Inspection of quince slice dehydration stages based on extractable image features pp. 456-463

Abdolabbas Jafari and Adel Bakhshipour

Yield stress and sensorial evaluation of soya yoghurts prepared from germinated soybeans pp. 464-469

Aleš Landfeld, Pavla Novotná, Jan Strohalm, Jana Rysová and Milan Houška

Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition pp. 470-476

Marko Karoglan, Mirela Osrečak, Luna Maslov and Bernard Kozina

Optimisation of the antioxidant activity of kombucha fermented milk products pp. 477-484

Radomir Malbaša, Jasmina Vitas, Eva Lončar, Jovana Grahovac and Spasenija Milanović

The impact of moist corn grain preservation on the ethanol yield by simultaneous saccharification and fermentation, and on volatile by-products pp. 485-492

Jacek Nowak, Katarzyna Szambelan and Włodzimierz Nowak

Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation pp. 493-502

Sabine Sampels, Tomáš Zajíc and Jan Mráz

Effect of process parameters on slowly digestible and resistant starch content in extrudates pp. 503-508

Petra Smrčková, Meltem Saglamtas, Taťána Hofmanová, Jaroslav Koláček, David Chena and Evžen Šárka

Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity pp. 509-513

Tereza Škorpilová, Anna Šimoniová, Bo-Anne Rohlík and Petr Pipek

Relationship between intrinsic viscosity, thermal and retrogradation properties of amylose and amylopectin pp. 514-520

Shifeng Yu, Jing Xu, Yongchun Zhang and Narasimha Kumar Kopparapu

2014, volume 32, articles 4

The phenomenon of Czech beer: a review pp. 309-319

Jana Olšovská, Pavel Čejka, Karel Sigler and Věra Hönigová

Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): prevalence and related effects on fish quality pp. 320-325

Filippo Giarratana, Daniele Muscolino, Chiara Beninati, Graziella Ziino, Alessandro Giuffrida, Martino Trapani and Antonio Panebianco

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 pp. 326-336

Seyed Mohammad Taghi Gharibzahedi, Seyed Hadi Razavi and Mohammad Mousavi

Prevalence and growth dynamics of enterotoxinogenic Staphylococcus aureus isolates in Slovakian dairy products pp. 337-341

Alžbeta Medveďová, Adriana Studeničová, Ľubomír Valík and Zuzana Horváthová

Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions pp. 342-347

Isabel Revilla, Iris Lobos-Ortega, Ana Vivar-Quintana, Maria Inmaculada González-Martín, Jose Miguel Hernández-Hierro and Claudio González-Pérez

Antioxidant activities of two novel synthetic methylbenzenediol derivatives pp. 348-353

Yan Huang, Zhiwu Jiang, Xianyan Liao, Jianping Hou and Xinchu Weng

Elemental analysis of coffee: a comparison of ICP-MS and AAS methods pp. 354-359

Monika Jarošová, David Milde and Martin Kuba

Phenolic compounds and antioxidant capacity of dried and candied fruits commonly consumed in Serbia pp. 360-398

Nemanja Miletić, Branko Popović, Olga Mitrović, Miodrag Kandić and Aleksandar Leposavić

Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents pp. 369-375

Anna Angela Barba, Matteo d'Amore, Monica Rispoli, Francesco Marra and Gaetano Lamberti

Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham pp. 376-383

Joel Girón, Eugenio Ivorra, Antonio J. Sánchez, Isabel Fernández-Segovia, José M. Barat and Raúl Grau

Elaboration of novel extraction procedure to reveal bioactive component profile of anthocyanin-rich plants pp. 384-390

Attila Kiss, Sandor Rapi, Marietta Korozs and Peter Forgo

Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods pp. 391-397

Monika Kocková and Ľubomír Valík

Quality of cows' milk from organic and conventional farming pp. 398-405

Lenka Kouřimská, Veronika Legarová, Zdeňka Panovská and Jan Pánek

Agricultural distillates from Polish varieties of rye pp. 406-411

Marta Pietruszka and Józef St. Szopa

2014, volume 32, articles 3

Potentials of probiotics in the treatment of food allergy - a review pp. 205-212

Ami Patel and Nihir Shah

Evaluation of egg yolk colour pp. 213-217

Helena Bovšková, Kamila Míková and Zdenka Panovská

Acid and alkaline hydrolysis extraction of non-extractabke polyphenols in blueberries optimisation by response surface methodology pp. 218-225

Anwei Cheng, Haiqing Yan, Caijing Han, Xiangyan Chen, Wenliang Wang, Chunyang Xie, Jingran Qu, Zhiqing Gong and Xianquan Shi

Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander pp. 226-231

Michail I. Gladyshev, Nadezhda N. Sushchik, Galina A. Gubanenko, Olesia N. Makhutova, Galina S. Kalachova, Ekaterina A. Rechkina and Kseniya K. Malyshevskaya

A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage pp. 232-240

Irena Jančářová, Luděk Jančář, Alice Náplavová and Vlastimil Kubáň

Determination of volatiles in beer using solid-phase microextraction in combination with gas chromatography/mass spektrometry pp. 241-247

Jana Kleinová and Bořivoj Klejdus

Determination of mercury species in foodstuffs using LC-ICP-MS: the applicability and limitations of the method pp. 249-259

Richard Koplík, Iva Klimešová, Kateřina Mališová and Oto Mestek

A plate diffusion method for detecting fluoroquinolone residues in raw cow's milk pp. 260-264

Pavlína Navrátilová, Jana Vyhnálková, Lenka Vorlová and Jaroslava Jeřábková

Amino acid composition of enzymatically hydrolysed potato protein preparations pp. 265-272

Anna Pęksa and Joanna MiedziankA

Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk pp. 273-279

Jaromír Ducháček, Luděk Stádník, Martin Ptáček, Jan Beran, Monika Okrouhlá, Jaroslav Čítek and Roman Stupka

Identification and classification of bulk paddy, brown, and white rice cultivars with colour features extraction using image analysis and neural network pp. 280-287

Iman Golpour, Jafar Amiri Parian and Reza Amiri Chayjan

Evaluation of wheat/non-traditional flour composite pp. 288-295

Taťana Hofmanová, Marie Hrušková and Ivan Švec

Utilisation of non-traditional forms of cereals in bakery production pp. 296-301

Ivana Laknerová, Marie Holasová, Vlasta Fiedlerová, Jana Rysová, Kateřina Vaculová, Eva Mašková, Jaroslava Ehrenbergerová, Renáta Winterová, Jarmila Ouhrabková, Václav Dvořáček and Petr Martinek

Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms pp. 302-307

Shivraj Hariram Nile and Se Won Park

2014, volume 32, articles 2

Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type pp. 115-121

Veronica Giacintucci, Luis Guardeño, Ana Puig, Isabel Hernando, Giampiero Sacchetti and Paola Pittia

Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic pp. 122-131

Pavel Ačai, Ľubomír Valík and Denisa Liptáková

Direct identification of bifidobacteria from probiotic supplements pp. 132-136

Věra Bunešová, Eva Vlková, Vojtěch Rada, Petra Hovorková, Šárka Musilová and Vladimír Kmeť

Effects of ampicillin and vancomycin on Staphylococcus aureus biofilms pp. 137-144

Jarmila Pazlarová, Sabina Purkrtová, Jana Babuliková and Kateřina Demnerová

Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources pp. 145-151

Ivana Složilová, Sabina Purkrtová, Michaela Kosová, Miroslava Mihulová, Eva Šviráková and Kateřina Demnerová

Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties pp. 152-157

Jana Smetanková, Zuzana Hladíková, Michaela Zimanová, Gabriel Greif and Mária Greifová

Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy pp. 158-163

Poonam Aggarwal and Mona Michael

Maillard product consumption and nitrogen digestibility in young and adult rats pp. 164-168

Cristina Delgado-Andrade, Irene Roncero-Ramos, Rebeca Alonso-Olalla, Isabel Seiquer and M. Pilar Navarro

Concentrating n-3 fatty acids from crude and refined commercial salmon oil pp. 169-176

Elsa Pando Mª, Beatriz Bravo, Macarena Berrios, Andrea Galdames, Catalina Rojas, Nalda Romero, Conrado Camilo, Cristian Encina, Matías Rivera, Alicia Rodríguez and Santiago P. Aubourg

In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract pp. 177-181

Yu-Hua Wong, Chin-Ping Tan, Kamariah Long and Kar-Lin Nyam

Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments - nutritional and sensory evaluation pp. 182-187

Dana Gabrovská, Jarmila Ouhrabková, Jana Rysová, Marie Holasová, Vlasta Fiedlerová, Ivana Laknerová, Renata Winterová, Eva Eichlerová, Vladimír Erban, Jan Strohalm, Irena Němečková and Milan Houška

High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle pp. 188-193

Liliana G. Fidalgo, Jorge A. Saraiva, Santiago P. Aubourg, Manuel Vázquez and J. Antonio Torres

Analysis of quality labels included in the European Union quality schemes pp. 194-203

Šárka Velčovská and Tomáš Sadílek

2014, volume 32, articles 1

LIST OF REVIEWERS - 2013 pp. I-II

Editors

Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment pp. 1-9

Antonietta Baiano, Carmela Terracone, Ilaria Viggiani and Matteo Alessandro DEL Nobile

Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential pp. 10-15

Lovro Sinkovič, Janez Hribar and Rajko Vidrih

Common carp (Cyprinus caprio) and European catfish (Sillurus glanis) from the Danube River as sources of fat soluble vitamins and fatty acids pp. 16-24

Mona Stancheva, Albena Merdzhanova, Diana A. Dobreva and Lyubomir Makedonski

Variability of characteristic components of aronia pp. 25-30

Jitka Šnebergrová, Helena Čížková, Eva Neradová, Bahtinur Kapci, Aleš Rajchl and Michal Voldřich

Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy pp. 31-36

Michaela Králová, Zuzana Procházková, Veronika Svobodová, Eva Mařicová, Bohumíra Janštová and Lenka Vorlová

Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds pp. 37-47

María J. Martelo-Vidal and Manuel Vázquez

Cyclodextrin production by Bacillus lehensis isolated from cassava starch: Characterisation of a novel enzyme pp. 48-53

Kate Cristina Blanco, Flávio Faria De Moraes, Natalia Sozza Bernardi, Mary Helen Palmuti Braga Vettori, Rubens Monti and Jonas Contiero

Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria pp. 54-60

Cristina Lamberti, Federica Genovese, Jean Daniel Coisson, Giuliana Lo Bianco, Luca Cocolin and Enrica Pessione

Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes pp. 61-68

Ioannis Sakaridis, Nikolaos Soultos, Christos Batzios, Ioannis Ambrosiadis and Pavlos Koidis

Development of organic acids and volatile compounds in cider during malolactic fermentation pp. 69-76

Hongfei Zhao, Fang Zhou, Piotr Dziugan, Yonghong Yao, Jiatao Zhang, Zhaolin Lv and Bolin Zhang

Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulin pp. 77-81

Jana Hanušová, Miroslava Mihulová, Lenka Diblíková and Ladislav Čurda

Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature pp. 82-89

Marta Tomczyńska-Mleko, Elżbieta Kamysz, Emilia Sikorska, Czesław Puchalski, Stanisław Mleko, Lech Ozimek, Grzegorz Kowaluk, Waldemar Gustaw and Marta Wesołowska-Trojanowska

Effect of temperature on the evolution of colour during the maceration of fruits in liquor pp. 90-95

Isabel Paz, Ascensión Fernández, Carmen Matías and Gabriel Pinto

Influence of storage at 4°C on the stability of high hydrostatic pressure treated onion pp. 96-101

José L. Vázquez-Gutiérrez, María Hernández-Carrión, Amparo Quiles and Isabel Hernando

Stability of fried olive and sunflower oils enriched with Thymbra capitata essential oil pp. 102-108

Maria G. Miguel, Maria D. Antunes, Abdulrahman Rohaim, Ana Cristina Figueiredo, Luís G. Pedro and José G. Barroso

Three-liquid-phase extraction and separation of capsanthin and capsaicin from Capsicum annum L pp. 109-114

Yan-Yan Dang, Hua Zhang and Zhi-Long Xiu