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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2012, volume 30, articles 6

Index of volume 30 (2012), Author index, Author Institutions index, Subject index pp. I-XV

Editors

Physical methods of resveratrol induction in grapes and grape products - a review pp. 489-502

Jan Tříska and Milan Houška

Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile pp. 503-511

Sakineh Yeganeh, Bahareh Shabanpour, Hedayat Hosseini, Mohammad Reza Imanpour and Ali Shabani

Estimation of the shelf-life of halloumi cheese using survival analysis pp. 512-519

Rabih Kamleh, Imad Toufeili, Rola Ajib, Bilal Kanso and John Haddad

Pollen and inorganic characteristics of Bulgarian unifloral honeys pp. 520-526

Juliana Atanassova, Lilyana Yurukova and Maria Lazarova

Lipid oxidation of fat blends modified by monoacylglycerol pp. 527-533

Veronika Spěváčková, Iveta Hrádková, Jan Šmidrkal and Vladimir Filip

Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş pp. 534-540

Gökçen Yildiz and Nermin Bilgiçli

Influence of growing area, plant age, and virus infection on the contents of hop secondary metabolites pp. 541-547

Lukáš Jelínek, Monika Dolečková, Marcel Karabín, Tereza Hudcová, Blanka Kotlíková and Pavel Dostálek

Effect of Maillard reaction on reducing power of malts and beers pp. 548-556

Lucie Čechovská, Michael Konečný, Jan Velíšek and Karel Cejpek

Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system pp. 557-566

Sadineni Varakumar, Kondapalli Naresh and Obulam Vijaya Sarathi Reddy

Monoacylglycerols as fruit juices preservatives pp. 567-572

Iva Doležálková, Zdeněk Máčalík, Adéla Butkovičová, Rahula Janiš and Leona Buňková

Antimicrobial activities of medium-chain fatty acids and monoacylglycerols on Cronobacter sakazakii DBM 3157T and Cronobacter malonaticus DBM pp. 573-580

Milan Marounek, Vannaphone Putthana, Oldřich Benada and Daniela Lukešová

2012, volume 30, articles 5

Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere pp. 395-403

Jana Tománková, Gabriela Bořilová, Iva Steinhauserová and Leo Gallas

Effect of enzymatic modification on chicken surimi pp. 404-411

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

Evaluation of the stability of whipped egg white pp. 412-420

Dalma Radványi, Réka Juhász, Csaba Németh, Ágnes Suhajda, Csaba Balla and József Barta

Cell viability of Bifidobacterium lactis strain in long-term storage butter assessed with the plate count and fluorescence techniques pp. 421-428

Magdalena Olszewska, Bogusław Staniewski and Łucja Łaniewska-Trokenheim

Solvent retention capacity for different wheats and flours evaluation pp. 429-437

Ivan Švec, Marie Hrušková, Jan Karas and Taťána Hofmanová

Determination of fluoride in plant material using microwave induced oxygen combustion pp. 438-441

Emanuel Šucman and Jiří Bednář

Effect of thickening agents on perceived viscosity and acidity of model beverages pp. 442-445

Zdenka Panovská, Alena Váchová and Jan Pokorný

Sorption and wetting properties of pectin edible films pp. 446-455

Sabina Galus, Anna Turska and Andrzej Lenart

Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate pp. 456-466

Shringari Subramanyaiah Manjunatha, Pakalapati Srinivasa Raju and Amrindar Singh Bawa

Influence of various rootstocks on the yield and grape composition of Sauvignon Blanc pp. 467-473

Borut Pulko, Stanko Vršič and Janez Valdhuber

Changes in quality parameters of vodka filtered through activated charcoal pp. 474-482

Lucie Siříšťová, Šárka Přinosilová, Kateřina Riddellová, Jana Hajšlová and Karel Melzoch

Aspergillus parasiticus from wheat grain of Slovak origin and its toxigenic potency pp. 483-487

Mária Dovičičová, Dana Tančinová, Roman Labuda and Michael Sulyok

2012, volume 30, articles 4

Effect of storage temperature on the quality of dry fermented sausage Poličan pp. 293-301

Josef Kameník, Alena Saláková, Gabriela Bořilová, Zdeněk Pavlík, Eva Standarová and Ladislav Steinhauser

Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC pp. 302-308

Jolanta Tomaszewska-Gras and Piotr Konieczny

Differences in the amino acid composition of the breast muscle of wild and farmed pheasants pp. 309-313

Adam Brudnicki, Anna Kułakowska, Dominika Pietruszyńska, Małgorzata Łożyca-Kapłon and Jan Wach

Comparison of detection sensitivity of five microbial inhibition tests for the screening of aminoglycoside residues in fortified milk pp. 314-320

Zuzana Sýkorová Goffová, Ivona Kožárová, Dionýz Máté, Slavomír Marcinčák, Zuzana Gondová and Drahomíra Sopková

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 pp. 321-329

Vedran Slačanac, Mirela Lučan, Jovica Hardi, Vinko Krstanović and Daliborka KOCEVA Komlenić

Bacteriocin activity of enterococci and presence of genes related to pathogenesis pp. 330-335

Krina Trivedi, Radmila Sedmíková and Renáta Karpíšková

Evaluation of immunore activity of wheat bread made from fermented wheat flour pp. 336-342

Joanna Leszczyńska, Anna Diowksz, Agata Łącka, Katarzyna Wolska and Adrian Bartos

Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil pp. 343-350

Etelka Dimić, Tamara Premović and Aleksandar Takači

Ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils pp. 351-357

Zuzana Réblová, Jakub Fišnar, Dana Tichovská, Marek Doležal and Kristýna Joudalová

PLS calibration to resolve overlapping peaks of lutein and zeaxanthin in vegetable samples by LC pp. 358-363

David González-Gómez, Mercedes Lozano, Ana Maria Fernández-León, Maria Fernanda Fernández-León and Florentina Cañada-Cañada

Aqueous extraction of limonin from Citrus reticulate Blanco pp. 364-368

Can Liu, Jing Liu, Yonghai Rong, Nvyong Liang and Long Rong

Chemical markers in the aroma profiles of South Moravian red wine distillates pp. 369-376

Lukáš Veverka, Marcela Jelínková, Karel Hron, Josef Balík, Jan Stávek and Petr Barták

Germination index as an indicator of malting potential pp. 377-384

Helena Frančáková, Miriam Líšková, Tatiana Bojňanská and Ján Mareček

Optimisation of antioxidant extraction from lemon balm (Melissa officinalis) pp. 385-393

Miroslav Ondrejovič, Filip Kraic, Hana Benkovičová and Stanislav Šilhár

2012, volume 30, articles 3

Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging pp. 195-205

Guo-Yuan Xiong, Li-Li Zhang, Wei Zhang and Juan Wu

Inspective investigation on swordfish (Xiphias gladius) frozen slices of commerce: anatomical-histopatological findings pp. 206-210

Daniele Muscolino, Filippo Giarratana, Alessandro Giuffrida and Antonio Panebianco

Cow's milk proteins immunoreactivity and allergenicity in processed food pp. 211-219

Barbara Wróblewska and Anna Kaliszewska

Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin pp. 220-226

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

Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling pp. 227-235

Anita Pichler, Andrija Pozderović and Jasmina Pavlović

Discriminatory power assessment of the sensor array of an electronic nose system for the detection of non alcoholic beer aging pp. 236-240

Mahdi Ghasemi-Varnamkhasti, Seyed Saeid Mohtasebi, Maryam Siadat, Seyed Hadi Razavi, Hojat Ahmadi and Amadou Dicko

Analytical and aroma profiles of Slovak and South African meads pp. 241-246

D. Šmogrovičová, P. Nádaský, R. Tandlich, Wilhelmi B.s and G. Cambray

Development and verification of PCR based assay to dectect and quantify garden pea lec gene pp. 247-257

Aleš Vráblík, Jan Hodek, Josef Soukup, Kateřina Demnerová and Jaroslava Ovesná

Influence of growth medium composition on synthesis of bioactive compounds and antioxidant properties of selected strains of Arthrospira cyanobacteria pp. 258-267

Tomasz Tarko, Aleksandra Duda-Chodak and Małgorzata Kobus

Dietary intake of antioxidants in the Czech RepublicDietary pp. 268-275

Kristýna Joudalová and Zuzana Réblová

Mercury speciation and safety of fish from important fishing locations in the Czech Republic pp. 276-284

Renáta Kenšová, Kamila Kružíková and Zdeňka Svobodová

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 pp. 285-291

Daniel Sergelidis, Amin Abrahim, Vasiliki Anagnostou, Alexandros Govaris, Theofilos Papadopoulos and Anna Papa

2012, volume 30, articles 2

Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties pp. 99-107

Xi-Bo Wang and Yu-Jie Chi

Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology pp. 108-117

Zoran Herceg, Edita Juraga, Brankica Sobota-Šalamon and Anet Režek-Jambrak

Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.) pp. 118-125

Rodolfo Rendón-Villalobos, Amanda Ortíz-Sánchez, Javier Solorza-Feria and Cesar Arnulfo Trujillo-Hernández

The process parameters for non-typical seeds during simulated cold deep oil expression pp. 126-134

Robert Rusinek, Rafał Rybczyński, Jerzy Tys, Marzena Gawrysiak- Witulska, Małgorzata Nogala-Kałucka and Aleksander Siger

Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage pp. 135-143

Saloni Jairath, Parampal Sahota and Gulab Pandove

Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation pp. 144-152

Maria Balcerek and Józef Szopa

Antioxidant activity coefficient, mechanism, and kinetics of different derivatives of flavones and flavanones towards superoxide radical pp. 153-163

Safeer Ahmed and Faria Shakeel

Isolation of some compounds from nutmeg and their antioxidant activities pp. 164-170

Jian-Ping Hou, Hou Wu, Yi Wang and Xin-Chu Weng

Effect of temperature on the antioxidant activity of phenolic acids pp. 171-175

Zuzana Réblová

Bacterial biofilms resist oxidising agents due to the presence of organic matter pp. 178-187

Zoran Jaglic, Dana Červinková, Hana Vlková, Elleni Michu, Gabriela Kunová and Vladimír Babák

Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production pp. 188-193

Mojmír Baroň and Jaromír Fiala

2012, volume 30, articles 1

Vibration assisted cutting of Gouda cheese pp. 1-8

Andrej Lebar, Oki Blatnik, Mihael Junkar and Henri Orbanić

Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium - changes in resistant starch content pp. 9-14

Małgorzata Wronkowska and Maria Soral-Śmietana

Cyclodextrin production from amaranth starch by cyclodextrin glycosyltransferase produced by Paenibacillus macerans CCM 2012 pp. 15-20

Marian Urban, Miloš Beran, Lubomír Adámek, Josef Drahorád, Petr Molík and Kristina Matušová

Diastase number changes during thermaland microwave processing of honey pp. 21-26

Stanisław Kowalski, Marcin Lukasiewicz, Szczepan Bednarz and Marzena Panuś

Brewing trials with spring and winter barley varieties pp. 27-34

Alexandr Mikyška, Vratislav Psota and Miloš Hrabák

Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan) pp. 35-44

Sharaf S. Omar, Ziad A. Abdullah, Mohammad A. Humeid and Mohammad I. Yamani

Preparation of flaxseed for lignan determination by gas chromatography-mass spectrometry method pp. 45-52

Hrvoje Sarajlija, Nikolina Čukelj, Dubravka Novotni, Gordan Mršić, Mladen Brnčić and Duška Ćurić

Formation of acrylamide during baking of shortcrust cookies derived from various flours pp. 53-56

Karolina Miśkiewicz, Ewa Nebesny and Joanna Oracz

Methodology development for routine estimation of chlorpropham in commercial potato stores pp. 67-73

Waqar A. Khan, H.J. Duncan, Ahmad K. Baloch and Geraldine McGowan

Simultaneous determination of the residues of fourteen quinolones and fluoroquinolones in fish samples using liquid chromatography with photometric and fluorescence detection pp. 74-82

Florentina Cañada-Cañada, Anunciacion Espinosa-Mansilla, Ana Jiménez Girón and Arsenio Muñoz de la Peña

Outdoor environment as a source of Listeria monocytogenes in food chain pp. 83-88

Tereza Gelbíčová and Renáta Karpíšková

Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii pp. 89-97

Kateřina Solichová, Ivana Složilová, Iva Jebavá, Barbora Uhrová and Milada Plocková