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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2011, volume 29, articles SpecialIssue

Antimicrobial factors effects on biofilm formation in Staphylococcus aureus pp. S1-S10

Sabina Purkrtová, Jana Babulíková, Renáta Karpíšková, Kateřina Demnerová and Jarmila Pazlarová

Occurrence and characteristics of methicillin resistant Staphylococcus aureus and methicillin resistant coagulase-negative staphylococci in raw milk manufacturing pp. S11-S16

Marcela Vyletělová, Hana Vlková and Ivan Manga

Differentiation of toxigenic Staphylococcus aureus strains isolated from retail meat products pp. S17-S22

Zora Šťástková, Renáta Karpíšková, Kateřina Koukalová and Kateřina Bogdanovičová

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 pp. S23-S29

Ľubomír Valík, Alžbeta Medveďová and Denisa Liptáková

Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract pp. S30-S35

Šárka Horáčková, Kateřina Žaludová and Milada Plocková

Contribution to the immunomodulatory characteristics of probiotic bacteria pp. S36-S41

Alexandra Šalaková, Jiřina Bártová, Jan Drbohlav and Petr Roubal

Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods pp. S42-S48

Irena Němečková, Hedvika Dragounová, Marta Pechačová, Jana Rysová and Petr Roubal

In vitro fermentability of prebiotic oligosaccharides by lactobacilli pp. S49-S54

Gabriela Kunová, Vojtěch Rada, Ivana Lisová, Šárka Ročková and Eva Vlková

Methods for detection of Bacillus sp., B. cereus, and B. licheniformis in raw milk pp. S55-S60

Irena Němečková, Kateřina Solichová, Petr Roubal, Barbora Uhrová and Eva Šviráková

Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum pp. S61-S68

Anna Hudecová, Ľubomír Valík, Denisa Liptáková, Jana Pelikánová and Michal Čižniar

Effect of selected fungicides on the Fusarium growth and toxins production pp. S69-S75

Dana Hrubošová-Hrmová, Jarmila Vytřasová and Petra Moťková

Comparison of methods for isolating fungal DNA pp. S76-S85

Petra Moťková and Jarmila Vytřasová

Genetic determinants of mycotoxin synthesis in genus Fusarium pp. S86-S93

Hana Havránková, Jarmila Pazlarová and Jaroslava Ovesná

Utilization of DNA microarrays for detection and identification of selected Fusarium species from the Czech Republic pp. S93-S101

Lucie Pavlátová, David Novotný, Jan Hodek, Jana Chrpová and Jaroslava Ovesná

Serological and bacteriological evaluation of Salmonella status in swine herds pp. S102-S108

František Šišák, Hana Havlíčková, Ján Matiašovic and Renata Karpíšková

Could the miraculous springs in the Pardubice region be used as drinking water sources? pp. S109-S114

Marcela Pejchalová, Petra Hanzalová, Radovan Metelka and Jarmila Vytřasová

2011, volume 29, articles 6

Indec of Volume 29 pp. I-XIX

Editors

Microbiological measurements for the development of a new preservation procedure for liquid egg pp. 569-574

Csaba Németh, Balázs Mráz, László Friedrich, Ágnes Suhajda, Béla Janzsó and Csaba Balla

Antioxidant and antimicrobial activities of beet root pomace extracts pp. 575-585

Jasna M. Čanadanović-Brunet, Sladjana S. Savatović, Gordana S. Ćetković, Jelena J. Vulić, Sonja M. Djilas, Siniša L. Markov and Dragoljub D. Cvetković

Process optimisation of vacuum drying of onion slices pp. 586-594

Jayeeta Mitra, Shanker Lal Shrivastava and P. Srinivasa Rao

Vis/NIR hyperspectral imaging for detection of hidden bruises on kiwifruits pp. 595-602

Qiang Lü, Ming-Jie Tang, Jian-Rong Cai, Jie-Wen Zhao and Saritporn Vittayapadung

Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation pp. 603-609

Mojmír Baroň

Microbial transformation of citral by Aspergillus niger-PTCC 5011 and study of the pathways involved pp. 610-615

Akbar Esmaeili, Shamila Rohany, Shila Safaiyan and Seyed Amir Zarei

Preparation and characterisation of food grade chitosan from housefly larvae pp. 616-623

Ai-Jun Zhang, Qi-Lian Qin, Huan Zhang, Hong-Tuo Wang, Xuan Li, Lin Miao and Yi-Jun Wu

Cadmium, lead, and mercury concentrations in tissues of roe deer (Capreolus capreolus L.) and wild boar (Sus scrofa L.) from Lowland Croatia pp. 624-633

Emil Srebočan, Andreja Prevendar Crnić, Ana Marija Ekert-Kabalin, Maja Lazarus, Jasna Jurasović, Kristijan Tomljanović, Doroteja Andreić, Ivančica Strunjak Perović and Rozelinda Čož-Rakovac

Simultaneous determination of chloride, bromide and iodide in foodstuffs by low pressure ion-exchange chromatography with visible light detection pp. 634-640

Lingyun Yu, Xinshen Zhang, Jing Jin, Shujuan Che and Lan Yu

Fluoroquinolone residues in raw cow's milk pp. 641-646

Pavlína Navrátilová, Ivana Borkovcová, Jana Vyhnálková and Lenka Vorlová

Survival of Mycobacterium avium subsp. hominissuis in homemade smoked pork sausages pp. 647-653

Petr Králík, Hana Přikrylová Vondrušková, Iva Slaná, Monika Morávková and Ivo Pavlík

Antibiotic resistance of Enterococcus species isolated from raw foods of animal origin in South West part of Slovakia pp. 654-659

Miroslav Kročko, Margita Čanigová, Viera Ducková, Anna Artimová, Jana Bezeková and Jennifer Poston

Prof. Ing. Jan Pokorný, DrSc., Member of the Editorial Board of our journal, passed away pp. 660

J. Davídek and J. Velíšek

2011, volume 29, articles 5

Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products pp. 463-470

Eva M. Casado, Juan J. Córdoba, María J. Andrade and Mar Rodríguez

Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products pp. 471-479

Matej Pospiech, Bohuslava Tremlová, Eva Renčová, Zdeňka Randulová, Zuzana Řezáčová Lukášková and Jana Pokorná

Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat pp. 480-486

V. Razmaité, R. Šveistiené and G.J. Švirmickas

A new look at the assessment of the silver carp (Hypophthalmichthys molitrix Val.) as a food fish pp. 487-497

Hana Buchtová and František Ježek

Novel approaches to determination of PAHs and halogenated POPs in canned fish pp. 498-507

Lucie Drábová, Jana Pulkrabová, Kamila Kalachová, Jaromír Hradecký, Marie Suchanová, Monika Tomaniová, Vladimír Kocourek and Jana Hajšlová

Effect of power ultrasound on the immunoactivity and texture changes of shrimp (Penaeus vannamei) pp. 508-514

Xiaoyan Li, Zhenxing Li, Hong Lin and Haider Samee

Specific rotation and carbohydrate profile of Croatian unifloral honeys pp. 515-519

Ljiljana Primorac, Ivana Flanjak, Daniela Kenjerić, Dragan Bubalo and Zoran Topolnjak

Extruded corn flour changed the functionality behaviour of blends pp. 520-527

Jie Zeng, Haiyan Gao, Guanglei Li and Xinhong Liang

Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer pp. 528-538

Mortaza Aghbashlo, Mohammad Hossien Kianmehr, Akbar Arabhosseini and Tayyeb Nazghelichi

Influence of chemical composition and environmental conditions on the textural properties of dried fruit bars pp. 539-547

Sibel Ozilgen

Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp pp. 548-556

Jiří Totušek, Jan Tříska, Danuše Lefnerová, Jan Strohalm, Naděžda Vrchotová, Ondřej Zendulka, Jiřina Průchová, Jana Chaloupková, Pavla Novotná and Milan Houška

Optimisation of solid-state fermentation of Aspergillus niger JL-15 for xylanase production and xylooligosaccharides preparation pp. 557-567

Xian-Jun Dai, Ming-Qi Liu, Hong-Xiao Jin and Ming-Yan Jing

2011, volume 29, articles 4

Methods of detecting plant raw materials in meat products - a review pp. 299-307

Jan VaŇha and František KvasniČka

Nucleotides in broiler chicken diet: effect on breast muscles quality pp. 308-317

Biagina Chiofalo, Vittorio Lo Presti, Giovanni Savoini, Enrico D'Alessandro, Vincenzo Chiofalo and Luigi Liotta

Determination of soya protein in model meat products using image analysis pp. 318-321

Zdeňka Randulová, Bohuslava Tremlová, Zuzana Řezáčová-Lukášková, Matej Pospiech and Ivan Straka

Factors influencing egg white foam quality pp. 322-327

Helena Bovšková and Kamila Míková

Impact of microwave heating on hydroxymethylfurfural content in Czech honeys pp. 328-336

Klára Bartáková, Michaela Dračková, Ivana Borkovcová and Lenka Vorlová

Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods pp. 337-345

Eva Bergerová, Zuzana Godálová and Peter Siekel

Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods pp. 346-323

Marie Hrušková, Ivan Švec and Hana Sekerová

Isolation and characterisation of starch from different barley and oat varieties pp. 354-360

Drago Šubarić, Jurislav Babić, Alojzije Lalić, Đurđica Ačkar and Mirela Kopjar

Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids pp. 361-372

Pavel Pavloušek and Michal Kumšta

Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes pp. 373-381

Jana Horníčková, Roman Kubec, Jan Velíšek, Karel Cejpek, Jaroslava Ovesná and Helena Stavělíková

Application of luminescent ATP rapid checks at ready-to-eat foods producing plant pp. 382-390

Pasquale Caputo, Elida N. Ferri, Stefano Girotti, Simone Gozzi and Pasquale Saracino

Isolation of Cronobacter spp. isolates from infant formulas and their survival in the production process of infant formula pp. 391-399

Songzhe Fu, Jianxin Gao, Ying Liu and Haiying Chen

Evaluation of Rhodotorula growth on solid substrate via a linear mixed effects model pp. 400-410

Tereza Krulikovská, Eva Jarošová and Petra Patáková

3-Chloropropane-1,2-diol fatty acid esters in potato products pp. 411-419

Vojtěch Ilko, Zuzana Zelinková, Marek Doležal and Jan Velíšek

Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system pp. 420-429

Ludmila Papoušková, Ivana Capouchová, Marta Kostelanská, Alena Škeříková, Evženie Prokinová, Jana Hajšlová, Jaroslav Salava and Oldřich Faměra

Concentrations of ergosterol and trichothecenes in the grains of three Triticum species pp. 430-440

Marian Wiwart, Juliusz Perkowski, Wojciech Budzyński, Elżbieta Suchowilska, Maciej Buśko and Anna Matysiak

Airborne Listeria spp. in the red meat processing industry pp. 441-447

Martin Dobeic, Edvard Kenda, Jasna Mičunovič and Irena Zdovc

Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy pp. 448-456

Jan Šmidrkal, Vojtěch Ilko, Vladimír Filip, Marek Doležal, Zuzana Zelinková, Jan Kyselka, Iveta Hrádková and Jan Velíšek

Cell surface characteristic of Asaia bogorensis - spoilage microorganism of bottled water pp. 457-461

P. Sedláčková, M. Čeřovský, I. Horsáková and M. Voldřich

2011, volume 29, articles 3

Lupin composition and possible use in bakery - a review pp. 203-211

Zlatica Kohajdová, Jolana Karovičová and Štefan Schmidt

Usefulness of selected methods of colour change measurement for pork quality assessment pp. 212-218

Tadeusz Karamucki, Józefa Gardzielewska, Artur Rybarczyk, Małgorzata Jakubowska and Wanda Natalczyk-Szymkowska

Cholesterol removal by Lactobacillus plantarum isolated from homemade fermented cream in Inner Mongolia of China pp. 219-225

Li-Dong Guo, Li-Jie Yang and Gui-Cheng Huo

Cryoprotective effect of polydextrose on chicken surimi pp. 226-231

Dragan Kovačević, Krešimir Mastanjević and Jasna Kordić

Application of wheat B-starch in biodegradable plastic materials pp. 232-242

Evžen Šárka, Zdeněk Kruliš, Jiří Kotek, Lubomír Růžek, Anna Korbářová, Zdeněk Bubník and Michaela Růžková

Prediction of beer foam stability from malt components pp. 243-249

Edyta Kordialik-Bogacka and Natalia Antczak

Effect of moisture content on thermodynamic characteristics of grape: mathematical and artificial neural network modelling pp. 250-259

Reza Amiri Chayjan and Mahmood Esna-Ashari

Evaluation of mineral and heavy metal contents in Croatian blackberry wines pp. 260-267

Daniela Amidžić Klarić, Ilija Klarić, Darko Velić and Irena Vedrina Dragojević

Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace pp. 268-276

Wenna Zhang, Jianjun He, Qiuhong Pan, Fuliang Han and Changqing Duan

Antimicrobial effect of essential oil isolated from Eucalyptus globulus Labill. from Montenegro pp. 277-284

Biljana Damjanović-Vratnica, Tatjana Đakov, Danijela Šuković and Jovanka Damjanović

New menthone type of Mentha pulegium L. volatile oil from northwest Iran pp. 285-290

Mohammad Bagher Hassanpouraghdam, Amir Behzad Akhgari, Mohammad Ali Aazami and Javid Emarat-Pardaz

Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species pp. 291-297

Isil Var, Zerrin Erginkaya and Bulent Kabak

2011, volume 29, articles 2

Pigments of higher fungi - a review pp. 87-102

Jan Velíšek and Karel Cejpek

Effect of buckwheat flour on microelements and proteins contents in gluten-free bread pp. 103-108

Urszula Krupa-Kozak, Małgorzata Wronkowska and Maria Soral-Śmietana

The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb pp. 109-116

Sándor Tömösközi, Lilla Gyenge, Ágnes Pelcéder, Tibor Abonyi, Regine Schönlechner and Radomir Lásztity

Quality of winter wheat in relation to heat and drought shock after anthesis pp. 117-128

Krisztina Balla, Mariann Rakszegi, Zhongy Li, Ferenc Békés, Szilvia Bencze and Ottó Veisz

Physicochemical properties of soy protein isolates-acacia gum conjugates pp. 129-136

Lixia Mu, Haifeng Zhao, Mouming Zhao, Chun Cui and Liya Liu

Effect of storage on texture and microbiological stability of o-w emulsions with inulin pp. 137-144

Paweł Glibowski, Monika Kordowska-Wiater and Agnieszka Glibowska

Fatty acids, tocopherol, and sterol contents of some Nigella species seed oil pp. 145-150

Bertrand Matthaus and Mehmet Musa Özcan

HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews pp. 151-160

Grażyna Budryn, Ewa Nebesny, Józef Kula, Teresa Majda and Wiesława Krysiak

Evaluation of apricot fruit quality and correlations between physical and chemical attributes pp. 161-170

Evica Mratinić, Bojan Popovski, Tomo Milošević and Melpomena Popovska

Composition analysis and structural identification of anthocyanins in fruit of waxberry pp. 171-180

Chuan-Guang Qin, Yang Li, Weining Niu, Yan Ding, Xiaoya Shang and Chunlan Xu

Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves pp. 181-189

Lucie Buřičová, Mirjana Andjelkovic, Anna Čermáková, Zuzana Réblová, Ondřej Jurček, Erkki Kolehmainen, Roland Verhé and František Kvasnička

Deallergisation trials of pure celery juice and apple-celery juice mixture by oxidation pp. 190-200

Pavla Novotná, Ivana Šetinová, Martina Heroldová, Milena Kmínková, Jiřina Průchová, Jan Strohalm, Vlasta Fiedlerová, Renata Winterová, Petr Kučera and Milan Houška

Prof. Ing. Jan Velíšek, DrSc., Chairman of our Journal celebrates his 65th birthday anniversary pp. 201-202

J. Davídek

2011, volume 29, articles 1

β-glucans and their significance for the preparation of functional foods - a review pp. 1-14

Michaela Havrlentová, Zuzana Petruláková, Alena Burgárová, František Gago, Andrea Hlinková and Ernest Šturdík

Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat pp. 15-23

Dragan Kovačević and Krešimir Mastanjević

Quality characteristics of yogurt from goat's milk, supplemented with fruit juice pp. 24-30

Svetlana Boycheva, Todor Dimitrov, Nikolina Naydenova and Gyurga Mihaylova

Development of a scientific study for accessing the criteria under Commission Regulation (EC) 2073/2005 on traditional Slovak sheep cheese "bryndza" pp. 31-34

Lenka Cabanová, Oľga Škuntová, Daniela Matisová and Monika Pipová

Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve pp. 35-44

Iuliana Banu, Georgeta Stoenescu, Violeta Ionescu and Iuliana Aprodu

Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method pp. 45-50

Eva Mašková, Ivana Paulíčková, Jana Rysová and Dana Gabrovská

Optimising fermentation of soymilk with probiotic bacteria pp. 51-56

Rajka Božanić, Sandy Lovković and Irena Jeličić

ELISA for free S-equol in human urine pp. 57-64

Lucie Sosvorová, Petra Lanková, Marie Bičíková, Elena A. Prokudina, Nawaf Al Maharik and Oldřich Lapčík

Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars pp. 65-73

Otakar Rop, Josef Balík, Vojtěch Řezníček, Tunde Juríková, Pavlína Škardová, Petr Salaš, Jiří Sochor, Jiří Mlček and Daniela Kramářová

Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia pp. 74-78

Biljana Rabrenovic, Etelka Dimic, Milan Maksimovic, Sladjana Sobajic and Ljiljana Gajic-Krstajic

Quality of shiitake stipe steamed bun pp. 79-86

Yu-Hsiu Tseng, Joan-Hwa Yang, Chi-En Lee and Jeng-Leun Mau