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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2013, volume 31, articles 6

Index of volume 31 (2013), Author index, Author Institutions index, Subject index pp. I-XIX

Editors

Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review pp. 527-540

Hamid Majeed, Haroon JAMSHAID Qazi, Waseem Safdar and Zhong Fang

Short overview of food consumption databases pp. 541-546

Viktória Szűcs, Erzsébet Szabó and Diána Bánáti

Influence of the origin on selected determinants of the quality of pork meat products pp. 547-552

Bożena Garbowska, Monika Radzymińska and Dominika Jakubowska

Effect of modified whey proteins on texture and sensory quality of processed cheese pp. 553-558

Miroslava Mihulová, Marta Vejlupková, Jana Hanušová, Jiří Štětina and Zdeňka Panovská

Properties of casein hydrolysate as affected by plastein reaction in ethanol-water medium pp. 559-567

Yang Zhang and Xin-Huai Zhao

Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein pp. 568-574

Luis M. GuardeÑO, Amparo Quiles, Empar Llorca, José Pertusa and Isabel Hernando

Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces pp. 575-580

Luis M. Guardeño, José L. Vázquez-Gutiérrez, Isabel Hernando and Amparo Quiles

Characteristics of garlic of the Czech origin pp. 581-588

A. Grégrová, H. Čížková, I. Bulantová, A. Rajchl and M. Voldřich

Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds pp. 589-595

A. Vollmannová, E. Margitanová, T. Tóth, M. Timoracká, D. Urminská, T. Bojňanská and I. Čičová

Plant extracts as components of edible antimicrobial protective coatings pp. 596-600

Natalia Ulbin-Figlewicz, Anna Zimoch and Andrzej Jarmoluk

Changes of antioxidant activity in honey after heat treatment pp. 601-606

Goran Šarić, Ksenija Marković, Darija Vukičević, Ena Lež, Mirjana Hruškar and Nada Vahčić

Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernels pp. 607-612

Jiangfeng Song, Chunquan Liu, Dajing Li and Lili Meng

Antioxidant potential of spinach, peas and sweet corn in relation to freezing period pp. 613-618

Daniel Bajčan, Ján Tomáš, Gabriela Uhlířová, Július Árvay, Pavol Trebichalský, Radovan Stanovič and Vladimír Šimanský

Influence of locality on content of phenolic compounds in white wines pp. 619-626

Lubomír Lampíř and Pavel Pavloušek

Use of chemometric techniques to design a microbiological method for sulfonamide detection in milk pp. 627-632

Orlando G. Nagel, Maria Pilar Molina and Rafael L. Althaus

Prof. Ing. Michal Voldřich, CSc., Member of the Editorial Board of our journal, passed away pp. 633

Editors

2013, volume 31, articles 5

Effect of freezing rate and comminution on dielectric properties of pork pp. 413-418

James G. Lyng, Lu Zhang, Francesco Marra and Nigel P. Brunton

Influence of various pork fat types on the ripening and characteristics of dry fermented sausage pp. 419-431

Josef Kameník, Pavla Steinhauserová, Alena Saláková, Zdeněk Pavlík, Gabriela Bořilová, Ladislav Steinhauser and Jiří Ruprich

Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing pp. 432-437

Jacek Domagała, Agnieszka Pluta-Kubica and Henryk Pustkowiak

Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period pp. 438-444

Patrizia Papetti and Angela Carelli

Fat quality of marketable fresh water fish species in the Republic of Serbia pp. 445-450

Dragana Ljubojević, Miroslav Ćirković, Vesna Đorđević, Nikola Puvača, Dejana Trbović, Jovan Vukadinov and Nada Plavša

Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage pp. 451-456

Fan Wenjiao, Zhang Yongkui, Diao Pan and Yi Yuwen

Improving the quality of whole wheat bread by using various plant origin materials pp. 457-466

Hüseyin Boz and Mehmet Murat Karaoglu

Effect of postharvest storage temperatures on the quality parameters of pistachio nuts pp. 467-473

Elena Arena, Gabriele Ballistreri and Biagio Fallico

Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds pp. 474-482

Pavel Pavloušek and Michal Kumšta

Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea pp. 483-500

Noelia Manchón, Laura Mateo-Vivaracho, Matilde D'Arrigo, Ana García-Lafuente, Eva Guillamón, Ana Villares and Mauricio Ariel Rostagno

Comparison of phenolic content and antioxidant capacity of red and yellow onions pp. 501-508

Anwei Cheng, Xiangyan Chen, Qiong Jin, Wenliang Wang, John Shi and Yaobo Liu

Effect of drying method on the phenolic content and antioxidant capacity of spearmint pp. 509-513

Antia Orphanides, Vlasios Goulas and Vassilis Gekas

Rapid immunoassays for detection of anabolic nortestosterone in dietary supplements pp. 514-519

Barbora Holubová, Sandra Göselová, Ludmila Ševčíková, Miroslav Vlach, Martina Blažková, Oldřich Lapčík and Ladislav Fukal

Analysis of ochratoxin A in malt beverage samples using dispersive liquid-liquid microextraction coupled with liquid chromatography-fluorescence detection pp. 520-525

Mehdi Maham, Vahid Kiarostami, Syed Waqif-Husain, Rouhollah Karami-Osboo and Mansoureh Mirabolfathy

2013, volume 31, articles 4

Effect of natural antioxidants on the colour and lipid stability of paprika salami pp. 307-312

Bo-Anne Rohlík, Petr Pipek and Jan Pánek

Nutritional value of the protein of consumer carp Cyprinus carpio L pp. 313-317

Krystyna A. Skibniewska, Janusz Zakrzewski, Jan Kłobukowski, Henryk Białowiąs, Barbara Mickowska, Janusz Guziur, Zbigniew Walczak and Józef Szarek

Effects of lactation stage, breed, and lineage on selenium and iodine contents in goat milk pp. 318-322

Lenka Rozenská, Alena Hejtmánková, Dana Kolihová and Daniela Miholová

Isolation, identification and antibiotic susceptibility of nis+ Lactococcus lactis from dairy and non-dairy sources pp. 323-331

Priti Khemariya, Sudhir Singh, Gopal Nath and Anil K. Gulati

Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature pp. 332-339

Muhammad Nadeem, Muhammad Abdullah, Imtiaz Hussain, Saima Inayat, Arshad Javid and Yasir Zahoor

Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products pp. 340-346

Jindřiška Kučerová, Viera Šottníková and Šárka Nedomová

Mechanical properties of native maize, wheat, and potato starches pp. 347-354

Mateusz Stasiak, Marek Molenda, Ireneusz Opaliński and Wioletta Błaszczak

Funcionality of several cake ingredients: A comprehensive approach pp. 355-360

Julia Rodríguez-García, Ana Puig, Ana Salvador and Isabel Hernando

Effects of spray-dried sourdough on flour characteristics and rheological properties of dough pp. 361-367

Abolfazl GOLSHAN Tafti, Seyed Hadi Peighambardoust, Flora Behnam, Akbar Bahrami, Roya Aghagholizadeh, Mahdieh Ghamari and Seyed ABBAS Rafat

Application of ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) metabolomic fingerprinting to characterise GM and conventional maize varieties pp. 368-375

Lukáš Václavík, Jaroslava Ovesná, Ladislav Kučera, Jan Hodek, Kateřina Demnerová and Jana Hajšlová

Effect of high temperature and pressure on quantification of MON 810 maize pp. 376-381

Zuzana Godálová, Eva Bergerová and Peter Siekel

Silicon content in beers from Korean market and estimation of its alimentary uptake pp. 382-389

Je-Hyuk Lee, Kang Hun Choi, Se Rom Park, So A. Shin, Soon Ah Kang and Ki-Hyo Jang

Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv pp. 390-400

Dario Donno, Gabriele L. Beccaro, Gabriella M. Mellano, Sara Di Prima, Massimiliano Cavicchioli, Alessandro K. Cerutti and Giancarlo Bounous

Determination of acrylamide in food using adsorption stripping voltammetry pp. 401-406

Helena Veselá and Emanuel Šucman

Mycotoxin production, chemotypes and diversity of Czech Fusarium graminearum isolates on wheat pp. 407-412

Taťána Sumíková, Ludmila Gabrielová, Ladislav Kučera, Martin Žabka and Jana Chrpová

2013, volume 31, articles 3

Effect of enzymatic modification on frozen chicken surimi pp. 203-210

Jerzy Stangierski, Ryszard Rezler, Hanna Maria Baranowska and Stefan Poliszko

Structure and stability of ion induced whey protein aerated gels pp. 211-216

Marta Tomczyńska-Mleko

Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks pp. 217-221

Kristijan Valkaj, Samir Kalit, Milna Tudor Kalit and William L. Wendorff

Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times pp. 222-229

Georgiana Gabriela Codină, Silvia Mironeasa, Daniela V. Voica and Costel Mironeasa

Starch tray with addition of different components foamed by baking process pp. 230-235

Hana Smítková, Miroslav Marek and Jaroslav Dobiáš

Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction pp. 236-240

Mehmet M. Özcan, Antonella Rosa, Maria A. Dessi, Bruno Marongiu, Alessandra Piras and Fahad Y. I. AL-Juhaimi

Fatty acid composition of commercially available nutrition supplements pp. 241-248

Barbora Staňková, Lefkothea-Stella Kremmyda, Eva Tvrzická and Aleš Žák

Evaluation of essential and toxic elements concentrations in different parts of buckwheat pp. 249-255

Yan-Fei Huang, Lian-Xin Peng, Yuan Liu, Zhi-Feng Zhang, Lu-Yang Lv and Gang Zhao

Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy) pp. 256-263

Angelo Maria Giuffrè and Lamia Louadj

Physiological state of reused brewing yeast pp. 264-269

Edyta Kordialik-Bogacka and Anna Diowksz

Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin pp. 270-274

Ivana Lisová, Šárka Horáčková, Renata Kováčová, Vojtěch Rada and Milada Plocková

Contents of extractable and non-extractable polyphenols in the leaves of blueberry pp. 275-282

Anwei Cheng, Xiangyan Chen, Wenliang Wang, Zhiqing Gong and Lina Liu

pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars pp. 283-291

Simona Oancea and Olga Drăghici

New model for flavour quality evaluation of soy sauce pp. 292-305

Jie Feng, Xiao-Bei Zhan, Zhi-Yong Zheng, Dong Wang, Li-Min Zhang and Chi-Chung Lin

2013, volume 31, articles 2

Applications of mesoporous silica materials in food - a review pp. 99-107

Andrea Bernardos and Lenka Kouřimská

Differentiation between fresh and thawed chicken meats pp. 108-115

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

Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide pp. 116-125

Stela Jokić, Rezica Sudar, Sandra Svilović, Senka Vidović, Mate Bilić, Darko Velić and Vlatka Jurković

Pistachio deterioration detected by X-ray absorption pp. 126-131

Alexey Proshlyakov, Stavros Yanniotis and Jiří Blahovec

Microwave drying behaviour of tomato slices pp. 132-138

Soner Çelen and Kamil Kahveci

Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments pp. 139-147

Anton Slavov, Vasil Karagyozov, Petko Denev, Maria Kratchanova and Christo Kratchanov

Antioxidative activity of five flavones glycosides from corn silk (Stigma maydis) pp. 148-155

Shun-Cheng Ren, Qing-Qing Qiao and Xiao-Lin Ding

Characterisation of polyphenol oxidase from Melissa officinalis L. subsp. officinalis (lemon balm) pp. 156-165

Serap Doğan, Yasemin Ayyildiz, Mehmet Doğan, Ümran Alan and Mehmet Emin Di̇ken

Determination of silicon in Czech beer and its balance during the brewing process pp. 166-171

Rudolf Cejnar, Oto Mestek and Pavel Dostálek

Varietal differentiation of white wines on the basis of phenolic compounds profile pp. 172-179

Lubomír Lampíř

Differentiation of Lactobacillus species by ARDRA pp. 180-188

Kateřina Kšicová, Marta Dušková and Renáta Karpíšková

Effects of shading and growth phase on the microbial inactivation by pulsed light pp. 189-193

Elizabeth Cudemos, Adriana Izquier, María S. Medina-Martínez and Vicente M. Gómez-López

Biological activities of essential oils and methanol extracts of five Ocimum species against pathogenic bacteria pp. 195-202

Soumen Saha, Tarak Nath Dhar, Chandan Sengupta and Parthadeb Ghosh

2013, volume 31, articles 1

List of Reviewers - 2012 pp. I-II

Editors

Comparison between thermal hydrolysis and enzymatic proteolysis processes for the preparation of tilapia skin collagen hydrolysates pp. 1-4

Wei Wang, Zhonglei Li, Junzhong Liu, Yuejun Wang, Shanhong Liu and Mi Sun

Antioxidant activity and mechanism of action of some synthesised phenolic acid amides of aromatic amines pp. 5-13

Emma Marinova, Lubomir Georgiev, Iskra Totseva, Katya Seizova and Tsenka Milkova

Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat pp. 14-19

Naci Erhan Yurdakul, Zerrin Erginkaya and Emel Ünal

Effects of season and time of milking on spontaneous and induced lipolysis in bovine milk fat pp. 20-26

Renáta Toušová, Luděk Stádník and Jaromír Ducháček

Antimicrobial resistance of lactobacilli isolated from food pp. 27-32

Marta Dušková and Renáta Karpíšková

Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing pp. 33-42

Stanisław Kowalski, Marcin Lukasiewicz, Lesław Juszczak and Edyta Maja Kutyła-Kupidura

Detection of genetically modified soya, maize, and rice in vegetarian and healthy food products in Serbia pp. 43-48

Gordana Zdjelar, Zorica Nikolić, Ivana Vasiljević, Biljana Bajić, Dušica Jovičić, Maja Ignjatov and Dragana Milošević

Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry pp. 49-54

Sergio Nogales-Delgado, Ana María Fernández-León, Jonathan Delgado-Adámez, María Teresa Hernández-Méndez and Diego BOHOYO Gil

Isotachophoretic determination of glucosamine and chondroitin sulphate in dietary supplements pp. 55-65

Eliška Václavíková and František Kvasnička

Evaluation of physicochemical and sensory properties of ethanol blended with pear nectar pp. 66-71

Urszula Pankiewicz and Jerzy Jamroz

Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice pp. 72-80

Narku Felix Engmann, Yong-Kun Ma, Xu Ying and Ye Qing

Filbertone as a marker for the assessment of hazelnut spread quality pp. 81-87

H. Čížková, A. Rajchl, J. Šnebergrová and M. Voldřich

Improved detection of Ochratoxin A by marine bioluminescent bacteria V. harveyi BA pp. 88-93

Weifen Wang, Mingzhou Zhang, Jiehong Fang, Linya Zhang, Xiaonan Zou and Xueyan Wang

Low-pressure treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine pp. 94-98

Zuzana Kučerová, Karel Kýhos, Radek Aulický and Václav Stejskal