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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2009, volume 27, articles SpecialIssue2

Influence of Enterococci and Lactobacilli on Listeria pp. SII12-SII17

Kateřina Kučerová, Ivana Korbová, Šárka Horáčková, Eva Šviráková and Milada Plocková

Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria pp. SII18-SII27

Anna Hudecová, Ľubomír Valík and Denisa Liptáková

The effect of temperature and water activity on the growth of Staphylococcus aureus pp. SII28-SII35

Alžbeta Medveďová, Ľubomír Valík and Adriana Studeničová

Occurrence and characteristics of Listeria monocytogenes in ready-to-eat food from retail market in the Czech Republic pp. SII3-SII7

Tereza Gelbíčová and Renata Karpíšková

Findings of methicillin-resistant strains of Staphylococcus aureus in livestock pp. SII36-SII41

Zora Šťástková, Sylva Karpíšková and Renáta Karpíšková

Interferences of PCR effectivity: importance for quantitative analyse pp. SII42-SII49

Jan Hodek, Jaroslava Ovesná and Ladislav Kučera

Production of biogenic amines by Enterococci pp. SII50-SII55

Kateřina Kučerová, Hana Svobodová, Štěpán Tůma, Iva Ondráčková and Milada Plocková

The expression of selected genes encoding enterotoxins in Staphylococcus aureus strains pp. SII56-SII65

Lukáš Valihrach, Kateřina Demnerová, Renata Karpíšková and Ivana Melenová

Characterisation of antibodies for the immunochemical detection of Enterobacter sakazakii pp. SII66-SII74

Igor Hochel and Jiří Škvor

Effect of Lactococcus sp. on the growth of Listeria sp. in the model UHT milk system pp. SII8-SII11

Eva Šviráková, Ivana Složilová, Petr Tichovský and Milada Plocková

Problems with detection of proteolytic microorganisms and their undesirable activities in milk pp. SII82-SII89

Irena Němečková, Marta Pechačová and Petr Roubal

PCR-based identification of toxinogenic Fusarium species pp. SII90-SII94

Iva Lacmanová, Jarmila Pazlarová, Marta Kostelanská and Jana Hajšlová

2009, volume 27, articles SpecialIssue1

Lipids: Their Role in the Formation of Endogenous Antioxidants during Food Processing pp. S1-S3

R. Zamora and F. J. Hidalgo

Characterisation of Whey Proteins-Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins pp. S4-S8

R. Kováčová, A. Synytsya and J. Štětina

Antioxidants in Margarine Emulsions pp. S9-S11

V. Filip, I. Hrádková and J. Šmidrkal

Changes of Sunflower Oil Polyenoic Fatty Acids under High Temperatures pp. S13-S16

K. Cihelková, M. Zárubová, I. Hrádková, V. Filip and J. Šmidrkal

Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering pp. S17-S19

E. Abd El-Moneim Mahmoud, J. Dostálová, D. Lukešová and M. Doležal

Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment pp. S20-S22

A. Rodríguez, I. Ortea, M. Trigo, Y. Sierra, J. M. Gallardo, G. Tabilo-Munizaga, M. Pérez-Won and S. P. Aubourg

Mathematical Modelling of Some Nutrient Losses during Heat Treatment of Stewed Apples pp. S23-S26

F. Courtois, L. Vedrenne and S. Georgé

The Natural Products in Protection against the most Important Pathological Changes in Human Metabolism pp. S31-S34

M. Votruba, M. Vecka, L. Prokeš and B. Jurášková

Plasma-oxidative Degradation of Polyphenolics - Influence of Non-thermal Gas Discharges with Respect to Fresh Produce Processing pp. S35-S39

F. Grzegorzewski, O. Schlüter, J. Ehlbeck, K.-D. Weltmann, M. Geyer, L. W. Kroh and S. Rohn

Antioxidant Activity in Variously Prepared Elderberry Foods and Supplements pp. S45-S48

K. Cejpek, I. Maloušková, M. Konečný and J. Velíšek

Changes of Antioxidant Capacity of Robusta Coffee during Roasting pp. S49-S52

L. Votavová, M. Voldřich, R. Ševčík, H. Čížková, J. Mlejnecká, M. Stolař and T. Fleišman

Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality pp. S54-S57

P. Poinot, G. Arvisenet, J. Grua-Priol, C. Fillonneau, S. Mezaize, M. De Lamballerie, A. Le-Bail and C. Prost

Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems pp. S58-S61

R. Vidrih, E. Zlatić and J. Hribar

Effect of Closure, Packaging and Storage Conditions on Impact Odorants of Wine pp. S62-S65

G. J. Pickering, A. Blake and Y. Kotseridis

Dietary Maillard Reaction Products: Implications for Human Health and Disease pp. S66-S69

J. M. Ames

Complementary Advanced Techniques Applied for Plant and Food Authentication pp. S70-S75

C. Socaciu, F. Ranga, F. Fetea, L. Leopold, F. Dulf and R. Parlog

The Changes of α+-Galactosides during Germination and High Pressure Treatment of Legume Seeds pp. S76-S79

J. Dostálová, P. Kadlec, J. Bernášková, M. Houška and J. Strohalm

Effect of Sulphur Fertilisation on Lycopene Content and Colour of Tomato Fruits pp. S80-S84

E. Zelená, M. Holasová, F. Zelený, V. Fiedlerová, P. Novotná, A. Landfeld and M. Houška

Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables pp. S85-S88

M. Dekker, K. Hennig and R. Verkerk

Masked Mycotoxins: an Emerging Issue for Food Safety pp. S89-S92

G. Galaverna, C. Dall'Asta, M. Mangia, A. Dossena and R. Marchelli

Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies pp. S93-S95

M. Courel, L. Ait-Ameur, E. Capuano, V. Fogliano, F. J. Morales, F. Courtois and I. Birlouez-Aragon

Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation pp. S96-S98

Z. Ciesarová, K. Kukurová, A. Bednáriková, L. Marková and S. Baxa

Studies on Enzymatic Crosslinking of Casein Micelles pp. S99-S101

C. Partschefeld, J. Schreiner, U. Schwarzenbolz and T. Henle

Determination of Lactoferrin in Goat Milk by HPLC Method pp. S102-S104

M. Dračková, I. Borkovcová, B. Janštová, M. Naiserová, H. Přidalová, P. Navrátilová and L. Vorlová

Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk pp. S106-S108

A. M. Vivar-Quintana, M.A. Blanco López, I. Revilla, I. González-Martín, J. M. Hernández-Hierro and C. González-Pérez

Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C pp. S109-S112

R. Marco-Molés, I. Pérez-Munuera, A. Quiles and I. Hernando

Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening pp. S114-S118

I. González-Martín, J. M. Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega and C. González-Pérez

Study of Resistant Starch (RS) Content in Peas during Maturation pp. S120-S124

R. Dostálová, J. Horáček, I. Hasalová and R. Trojan

Content of Higher Fatty Acids in Green Vegetables pp. S125-S129

R. Vidrih, S. Filip and J. Hribar

Evaluation of Shelf Life and Heat Treatment of Tomato Products pp. S130-S133

A. Rajchl, H. Čížková, M. Voldřich, M. Jirušková and R. Ševčík

Nutritional Quality of Commercial Fruit Baby Food pp. S134-S137

H. Čížková, R. Ševčík, A. Rajchl and M. Voldřich

Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions pp. S138-S139

Z. Šmídová and R. Izzo

Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese pp. S140-S142

U. Schwietzke, U. Schwarzenbolz and T. Henle

Influence of Heat Treatment on the Formation of Amadori Compounds in Carrots pp. S143-S145

A. Wellner, Ch. Hüttl and T. Henle

Amadori Products - Substrates and Inhibitors for Intestinal Brush Border Glycosidases pp. S146-S148

A. Seidowski, D. Lunow and T. Henle

Transformation Pathways of Reductones in the Advanced Maillard Reaction pp. S149-S152

M. Konečný, K. Cejpek, L. Čechovská and J. Velíšek

Release of Protein-Bound N-ε -(γ -glutamyl)-Lysine during Simulated Gastrointestinal Digestion pp. S153-S155

M. Hellwig, J. Löbner, A. Schneider, U. Schwarzenbolz and T. Henle

Cysteine Mediated Formation of N-ε -Carboxymethyllysine (CML) on Proteins pp. S156-S159

U. Schwarzenbolz and T. Henle

Effect of a "Fast Food" Diet on the Urinary Excretion of Maillard Reaction Products pp. S160-S162

A. Förster, C. Börner and T. Henle

Methylglyoxal in Manuka Honey - Correlation with Antibacterial Properties pp. S163-S165

J. Atrott and T. Henle

Isolation of Reaction Products Resulting from Heat-Induced Degradation of Inulin pp. S166-S168

K. Trabs, N. Kasprick and T. Henle

Lipid Oxidation in Dispersive Systems with Monoacylglycerols pp. S169-S172

V. Spěváčková, I. Hrádková, M. Ebrtová, V. Filip and M. Tesařová

Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation pp. S173-S177

E. Abd El-Moneim Mahmoud, J. Dostálová, J. Pokorný, D. Lukešová and M. Doležal

Oxidation Changes of Vegetable Oils during Microwave Heating pp. S178-S181

D. Lukešová, J. Dostálová, E. El-Moneim Mahmoud and M. Svárovská

Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutc h ): Effect of Packaging pp. S182-S184

A. Rodríguez, M. Trigo, R. Pérez, J. M. Cruz, P. Paseiro and S. P. Aubourg

Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation pp. S185-S187

Z. Réblová, D. Tichovská and M. Doležal

Variability of Lutein Content in Peas (Pisum sativum L.) in Relation to the Variety, Season and Chlorophyll Content pp. S188-S191

M. Holasová, R. Dostálová, V. Fiedlerová and J. Horáček

Changes of Vitamin C Content in Relation to the Range of Accumulation of Cd, Pb and Zn in Potato Tubers pp. S192-S194

J. Musilová, J. Bystrická, J. Tomáš, Z. Poláková and S. Melicháčová

Mechanism and Polyphenols Involved in the Browning Reaction of Olives pp. S195-S196

P. García-García, K. Segovia-Bravo, A. López-López, M. Jaren-Galán and A. Garrido-Fernández

Involvement of Hydrogen Peroxide Formation on Apoptosis Induction by Olive Oil Phenolic Compounds pp. S197-S199

R. Fabiani, P. Rosignoli, R. Fuccelli, F. Pieravanti, A. De Bartolomeo and G. Morozzi

Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes pp. S200-S203

Z. Kotíková, A. Hejtmánková and J. Lachman

Anthocyanins Content in Blueberries (Vaccinium corymbosumL.) in Relation to Freesing Duration pp. S204-S206

A. Vollmannová, T. Tóth, D. Urminská, Z. Poláková, M. Timoracká and E. Margitanová

Advances in Chemistry of Isothiocyanate-derived Colourants pp. S207-S210

K. Cejpek and J. Velíšek

Determination of Caffeine Content in Tea and Maté Tea by using Different Methods pp. S213-S216

D. Komes, D. Horžić, A. Belščak, K. Kovačević Ganič and A. Baljak

Determination of Sterols in Dairy Products and Vegetable Fats by HPLC and GC Methods pp. S217-S219

I. Borkovcová, E. Janoušková, M. Dračková, B. Janštová and L. Vorlová

Sterols, Sterol Oxides and CLA in Typical Meat Products from Pigs Fed with Different Diets pp. S220-S223

C. Annaratone, A. Caligiani, M. Cirlini, L. Toffanin and G. Palla

Changes in Sterols, Fatty Alcohol and Triterpenic Alcohol during Ripe Olive Processing pp. S225-S226

A. López-López, F. Rodríguez Gómez, A. Cortés-Delgado and A. Garrido-Fernández

l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines pp. S228-S231

A. Kunicka-Styczyńska and E. Pogorzelski

Distribution of S-alk(en)yl-l-cysteine Sulfoxides in Garlic (Allium sativum L.) pp. S232-S235

J. Horníčková, J. Velíšek, J. Ovesná and H. Stavělíková

Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status pp. S236-S240

T. Bojňanská, H. Frančáková, P. Chlebo and A. Vollmannová

Barley Grain as a Source of Health-Beneficial Substances pp. S242-S244

N. Březinová Belcredi, J. Ehrenbergerová, S. Běláková and K. Vaculová

Antioxidant Activities and Total Phenolics of Acacia Honey pp. S245-S247

M. Krpan, K. Marković, G. Šarić, B. Skoko, M. Hruškar and N. Vahčić

Content of Bioactive Components in Chosen Cultivars of Cranberries (Vaccinium vitis-idaea L.) pp. S248-S251

A. Vollmannová, J. Tomáš, D. Urminská, Z. Poláková, S. Melicháčová and L. Krížová

Lignans in Flaxseed pp. S252-S255

A. Krajčová, V. Schulzová, J. Hajšlová and M. Bjelková

Anticancer Activity of Lignan from the Aerial Parts of Saussurea salicifolia (L.) DC pp. S256-S258

G. Chunsriimyatav, I. Hoza, P. Valášek, S. Skrovanková, D. Banzragch and N. Tsevegsuren

Determination of Phenolic Compounds in Saussurea salicifolia (L.) DC. by HPLC pp. S259-S261

G. Chunsriimyatav, I. Hoza, P. Valášek, S. Skrovanková, D. Banzragch and N. Tsevegsuren

Changes in Ewe's Milk Composition in Organic versus Conventional Dairy Farms pp. S263-S266

I. Revilla, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, J. Viñuela-Serrano, A. M. Vivar-Quintana and C. Palacios

Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production pp. S267-S270

I. Revilla, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, A. M. Vivar-Quintana, C. Palacios and P. Severiano-Pérez

Main Chemical Changes in Proteins and Structure of Egg Treated with High Pressure Homogenisation pp. S271-S273

R. Marco-Molés, I. Hernando, E. Llorca and I. Pérez-Munuera

Comparative Lipid Composition Study in Farmed and Wild Blackspot Seabream (Pagellus bogaraveo) pp. S274-S276

V. Álvarez, M. Trigo, S. Lois, D. Fernández, I. Medina and S. P. Aubourg

Chemical Changes in Chilled Farmed Sea Bass (Dicentrarchus labrax): Effect of Advanced Icing Conditions pp. S277-S279

J. Pena, M. Trigo, G. Bouzada, D. Fernández, J. Barros-Velázquez and S. P. Aubourg

Detection of Foreign Enzyme Addition into the Adulterated Honey pp. S280-S282

M. Voldřich, A. Rajchl, H. Čížková and P. Cuhra

Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven pp. S290-S292

L. M. Guardeño, E. Llorca, I. Pérez-Munuera, A. Quiles and I. Hernando

The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends pp. S293-S296

M. Tesařová, M. Zárubová, V. Filip, V. Spěváčková and J. Šmidrkal

The Effect of Ultrasound Pre-Treatment and Air-Drying on the Quality of Dried Apples pp. S297-S300

M. Opalić, Z. Domitran, D. Komes, A. Belščak, D.. Horžić and D. Karlović

Functional Perspective of Products from Pears cv. Pituralka pp. S301-S303

T. Požrl, K. Podgrajšek, J. Hribar and M. Simčič

The Effects of non-Thermal Processing on Carotenoids in Orange Juice pp. S304-S306

M. J. Esteve, F. J. Barba, S. Palop and A. Frígola

Anteroxanthin Concentration during Refrigerated Storage in Orange Juice Treated by PEF pp. S307-S309

C. Cortés, M. J. Esteve and A. Frígola

Quality of Coloured Varieties of Potatoes pp. S310-S313

K. Hejtmánková, V. Pivec, E. Trnková, K. Hamouz and J. Lachman

Factors Affecting the Softening of Pickled Pasteurised Cucumbers pp. S314-S318

M. Voldřich, I. Horsáková, M. Čeřovský, H. Čížková and H. Opatová

Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification pp. S319-S322

A. Kunicka-Styczyńska

A Contribution to Analysis of "Czech Beer" Authenticity pp. S323-S326

S. Obruča, I. Márová, K. Pařilová, L. Müller, Z. Zdráhal and R. Mikulíková

Time-Intensity Studies of Sweeteners pp. S327-S329

K. Čmejlová, Z. Panovská, A. Váchová and D. Lukešová

The Selection of the Optimal Rate of Acid and Sweet Taste for Lemon Flavoured Drops pp. S330-S332

A. Váchová, Z. Panovská and D. Lukešová

Sensitivity of Assessors to Ferrous Salts pp. S333-S336

Z. Panovská, A. Váchová and J. Řeřichová

Application of Fluorimetric Methods for Selected Additives Determination in Food Products pp. S337-S339

M. Kurzawa, A. Jastrzębska and E. Szłyk

Improving Microwave Heating using Polysaccharides as Thickeners pp. S342-S345

L. M. Guardeño, M. Hernández-Carrión, J. M. Catala-Civera, P. Plaza, L. Pérez-Munuera and I. Hernando

Effect of Packaging Films Releasing Antimicrobial Agents on Stability of Food Products pp. S347-S349

K. Hanušová, J. Dobiáš and K. Klaudisová

Nucleic Acid Lateral Flow Immunoassay for the Detection of Pathogenic Bacteria from Food pp. S350-S353

M. Blažková, M. Koets, J. H. Wichers, A. van Amerongen, L. Fukal and P. Rauch

Importance of Enterococcus spp. for Forming a Biofilm pp. S354-S356

L. Necidová, B. Janštová, S. Karpíšková, Š. Cupáková, M. Dušková and R. Karpíšková

Tyramine Production by Enterococci from Various Foodstuffs: A Threat to the Consumers pp. S357-S360

K. Trivedi, I. Borkovcová and R. Karpíšková

Asaia sp. as a Bacterium Decaying the Packaged Still Fruit Beverages pp. S362-S365

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

Searching for Genes of Lactococcus lactis subsp. lactis Encoding the Bacteriocin Nisin using DNA/DNA Hybridisation pp. S366-S368

M. Dušková, A. Španová, V. Dráb and B. Rittich

Methods for the Determination of Allergenic Substances in Foods pp. S369-S371

K. Tomková, F. Štumr, P. Dvorská, P. Šafářová, J. Rysová, D. Gabrovská, P. Hanák and J. Plicka

Influence of Type of Substrate and Enzyme Concentration on Formation of Galacto-oligosaccharides pp. S372-S374

K. Hellerová and L. Čurda

Cyanogenic Potential of Roasted Cassava (Manihot esculenta Crantz) roots Rale from Inhambane Province, Mozambique pp. S375-S378

L. Tivana, J. Da Cruz Francisco, B. Bergenståhl and P. Dejmek

Off-flavour Defects of Packed Waters and Soft Drinks pp. S379-S381

H. Čížková, M. Voldřich, R. Ševčík and J. Pivoňka

Contents of Heavy Metals in Different Saccharides Fractions of Potato Tubers pp. S382-S385

J. Musilová, T. Tóth and J. Árvay

Effect of Heavy Metal Treatment on Molecular Changes in Root Tips of Lupinus luteus L pp. S386-S389

K. Jomová and M. Morovič

The Transfer of Heavy Metals from Contaminated Soils into Agricultural Plants in High Tatras Region pp. S390-S393

T. Tóth, J. Tomáš, P. Lazor, D. Bajčan and K. Jomová

The Effect of Fertilisation Method on Selected Elements Content in Tomatoes (Lycopersicon lycopersicum) pp. S394-S396

I. Poustková, L. Kouřimská, K. Václavíková, D. Miholová and L. Babička

Monitoring of Risky Elements in Zone of Pollution Strážske Area pp. S397-S400

J. Tomáš, J. Čéry, S. Melicháčová, J. Árvay and P. Lazor

Influence of Vintage on Cu, Fe, Zn and Pb Content in Some Croatian Red Wines pp. S401-S403

M. Banović, J. Kirin, N. Ćurko and K. Kovačević Ganić

Determination of Arsenic in the Rainbow Trout Muscle and Rice Samples pp. S404-S406

V. Harkabusová, B. Macharáčková, O. Čelechovská and E. Vitoulová

Determination of Tin in Canned Foods by Atomic Absorption Spectrometry pp. S407-S409

J. Knápek, V. Herman, R. Buchtová and D. Vošmerová

Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva pp. S410-S413

E. Standarová, I. Borkovcová, M. Dušková, H. Přidalová, M. Dračková and L. Vorlová

Pesticides in Food - Immunochromatographic Detection of Thiabendazole and Methiocarb pp. S414-S416

Z. Šmídová, M. Blažková, L. Fukal and P. Rauch

Analysis of Bread Lipids for 3-MCPD Esters pp. S417-S420

M. Doležal, J. Kertisová, Z. Zelinková and J. Velíšek

3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products pp. S421-S424

Z. Zelinková, M. Doležal and J. Velíšek

Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices pp. S425-S428

K. Kukurová, Z. Ciesarová, A. Bednáriková and L. Marková

A Comparative Study of the Analysis of Free Fatty Acids in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using NIRS: Intact Samples and Fat Extracts pp. S105

I. González-Martín, J. M Hernández-Hierro, I. Revilla, A. Vivar-Quintana, R. Morón-Sancho and J. Salvador-Esteban

Determination of the Mineral Composition (Ca, P, Mg, K, Na) in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using Near Infrared Spectroscopy (NIRs) with a Fibre-Optic Probe pp. S113

I. González-Martín, J. M Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega and C. González-Pérez

Study on Interaction between Broad Bean Phenolic Compounds and Proteins using Fluorescence Method pp. S119

A. Kosińska, M. Karamać and R. Amarowicz

Characterisation of Polycondensation Products from Amino Acids and Lipid Oxidation Products pp. S12

A. Adams, V. Kitryte, R. Venskutonis and N. De Kimpe

Influence of Environmental Factors on Green Asparagus Flavonoids pp. S211

J. Fuentes, S. Jaramillo, R. Guillén, A. Jiménez, R. Rodríguez, A. Lama, J. Fdez-Bolanos and R. Rodríguez

Saponin Profile of Green Asparagus Genotypes pp. S212

S. Jaramillo, J. Fuentes, R. Rodríguez, A. Jiménez, G. Rodríguez, A. Lama, J. Fdez-Bolanos and R. Guillén

Hydroperoxide Formation of Steryl Ester pp. S224

M. Lehtonen, S. Kemmo, . Lampi A.-M and V. Piironen

HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines pp. S227

M. Bordiga, J. D. Coisson, F. Travaglia, G. Piana and M. Arlorio

Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour pp. S241

S. Zilic, V. Hadzitaskovis-Sukalovic, M. Milasinovic, D. Tvrzic and M. Maksimovic

Modelling the Effect of Headspace Oxygen Level on the Degradation of Vitamin C in a Model Fruit Juice pp. S27

I. Van Bree, S. Samapundo, F. Devlieghere and B. De Meulenaer

Oxygen Transfer coupled to Oxidation Reactions: Numerical Tool for Optimizing Nutritional Quality of Food pp. S28

C. Pénicaud, V. Guillard, S. Peyron and N. Gontard

The Improvement of Sensory Quality and Texture Properties of Gluten Free Bread Fortified with Ca pp. S283

U. Krupa-Kozak, M. Wronkowska, M. Soral-Śmietana, A. Troszyńska and J. Sadowska

Influence of the Addition of Buckwheat Flour on Gluten Free Bread Quality and Antioxidant Capacity pp. S284

M. Wronkowska, D. Szawara-Nowak, D. Zielińska, A. Troszyńska and M. Soral-Śmietana

Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements pp. S285

Ž. Ugarčić-Hardi, D. Koceva Komlenić, M. Jukić, A. Kuleš and I. Jurkin

On the Generation of Bioactive Trigonelline Degradation Products upon Coffee Roasting and their Bioappearance after Coffee Consumption pp. S29

R. Lang and T. Hofmann

D-Amino Acids and Computer Vision Image Analysis: A New Tool to Monitor Hazelnuts Roasting? pp. S30

M. Arlorio, J. D Coisson, F. Travaglia, M. Rinaldi, M. Locatelli, M. Gatti, A. Caligiani and A. Martelli

Comparison of cITP and 31 P NMR Methods for Determination of Polyphosphates in Meat Product and Sea Fruits pp. S340

A. Jastrzębska, P. Hrynczyszyn and E. Szłyk

Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components pp. S341

M. Wronkowska, U. Krupa-Kozak and M Soral-Śmietana

Improving the Quality of Roasted Hazelnuts during their Shelf-life using Film Coating Starch-Based pp. S346

F. Travaglia, J. D Coisson, M. Bordiga, A. Martelli and M. Arlorio

Aflatoxins and Ochratoxin A in Red Paprika for Retail Sale in Spain: Occurrence and Evaluation of a Simultaneous Analytical Method pp. S361

J. M Hernández-Hierro, R. J Garcia-Villanova, P. Rodríguez Torrero and I. M Toruño Fonseca

Aroma Formation during Thermal Food Processing: Why do Thermally Treated Foods Smell Differently? pp. S40

P. Schieberle

Antioxidant Stability of Phenolic Acids and Their Esters pp. S41

I. Hrádková, J. Šmidrkal, V. Filip, R. Merkl and E. Kabrdová

Migration of Printing Ink Constituents from Packaging into Food Simulan pp. S429

Z. Dupáková, K. Klaudisová, L. Votavová, J. Dobiáš and M. Voldřich

Effect of Germination Conditions on Antioxidant Activity of Germinated Brown Rice pp. S53

A. Jongjareonrak, R. Sawaddiwong, S. Benjakul, K. Osako and M. Tanaka

2009, volume 27, articles 6

Index of volume 27, Author index, Author institution index, List of reviewers, Subject index pp. I-XXII

Editors

Eggshell crack detection based on acoustic impulse response and supervised pattern recognition pp. 393-402

Hao Lin, Jie-Wen Zhao, Quan-Sheng Chen, Jian-Rong Cai and Ping Zhou

Stability of quality traits in winter wheat cultivars pp. 403-417

Daniela Mikulíková, Štefan Masár, Viera Horváthová and Ján Kraic

Effects of location and year on technological quality and pentosan content in rye pp. 418-424

Jindřiška Kučerová

Total luminescence spectroscopy for differentiating between brandies and wine distillates pp. 425-432

Jana Tóthová, Jana Sádecká and Pavel Májek

Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis pp. 433-442

XiaoXue Lu, Chunyan Xie and ZhenXin Gu

Growth characterisation of Staphylococcus aureus in milk: a quantitative approach pp. 433-453

Alžbeta Medveďová, Ľubomír Valík, Zuzana Sirotná and Denisa Liptáková

Sanitation of fresh green asparagus and green onions inoculated with Salmonella pp. 454-462

Miguel A. Martínez-Téllez, Francisco J. Rodríguez-Leyva, Ilce E. Espinoza-Medina, Irasema Vargas-Arispuro, Alfonso A. Gardea, Gustavo A. González-Aguilar and J. Fernando Ayala-Zavala

Antimicrobial properties of 11-cyclohexylundecanoic acid pp. 463-469

Jan Šmidrkal, Tereza Karlová, Vladimír Filip, Markéta Zárubová and Iveta Hrádková

Mercury and methylmercury content in chub from the Svitava and Svratka Rivers at agglomeration Brno pp. 470-476

Kamila Kružíková, Jana Blahová, Renáta Kenšová, Jana Jurčíková, Dušan Hypr and Zdeňka Svobodová

2009, volume 27, articles 5

Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese pp. 301-308

Dorota Cais-Sokolińska and Jan Pikul

Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt pp. 309-319

Silva Grobelnik Mlakar, Martina Bavec, Matjaž Turinek and Franc Bavec

Influence of glycation and pepsin hydrolysis on immunoreactivity of albumin/globulin fraction of herbicide resistant wheat line pp. 320-329

András Nagy, Katarzyna Marciniak-Darmochwał, Stanisław Krawczuk, Dagmara Mierzejewska, Henryk Kostyra and Éva Gelencsér

Polyphenolic content and composition and antioxidative activity of different cocoa liquors pp. 330-337

Ivana Radojčić Redovniković, Karmela Delonga, Slavica Mazor, Verica Dragović-Uzelac, Marija Carić and Jasna Vorkapić-Furač

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices pp. 338-351

Jan Oszmiański and Aneta Wojdyło

Engineering rice based medium for production of lovastatin with Monascus species pp. 352-360

Bibhu Prasad Panda, Saleem Javed and Mohamed Ali

Enterococcus faecium growth model pp. 361-371

Pavel Čermák, Aleš Landfeld, Pavel Měřička and Milan Houška

Mycobacterium avium subsp. paratuberculosis and M. a. avium detected by culture, IS900 and IS901 highly sensitive PCR in bulk tank milk from dairy herds in the Czech Republic between 2002 and 2004 pp. 372-378

Iva Slaná, Milan Bartoš, Petr Roubal, Vladimír Babák and Ivo Pavlík

Occurrence of tetracycline, chlortetracycline, and oxytetracycline residues in raw cow's milk pp. 379-385

Pavlína Navrátilová, Ivana Borkovcová, Michaela Dračková, Bohumíra Janštová and Lenka Vorlová

SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves - a short report pp. 386-391

Ryszard Amarowicz, Ronald B. Pegg and Agnieszka Kosińska

2009, volume 27, articles 4

Food products distribution systems redesign in the food corporation acquisition and fusion conditions pp. 223-227

Ivan Gros, Jakub Dyntar and Stanislava Grosová

The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg pp. 228-233

Naďa Hasníková-Schenková, Lucie Jiřincová, Markéta Šikulová, Aleš Landfeld, Miroslav Marek, Milan Houška and Michal Voldřich

Detection of plant raw materials in meat products by HPLC pp. 234-239

Jan Vaňha, Andrea Hinková, Marcela Sluková and František Kvasnička

Wheat hardness in relation to other quality factors pp. 240-248

Marie Hrušková and Ivan Švec

Size distribution of barley kernels pp. 249-258

Alena Sýkorová, Evžen Šárka, Zdeněk Bubník, Matyáš Schejbal and Pavel Dostálek

Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma pp. 259-266

A. Rajchl, H. Čížková, M. Voldřich, D. Lukešová and Z. Panovská

Optimisation of lab-scale continuous alcohol-free beer production pp. 267-275

Radek Lehnert, Pavel Novák, Filipe Macieira, Michal Kuřec, José A. Teixeira and Tomáš Brányik

Exploitation of food feedstock and waste for production of biobutanol pp. 276-283

Petra Patáková, Jakub Lipovský, Hana Čížková, Jana Fořtová, Mojmír Rychtera and Karel Melzoch

The occurrence of enterotoxigenic isolates of B. cereus in foodstuffs pp. 284-292

Josef Brychta, Jiří Smola, Petr Pipek, Jaroslav Ondráček, Vladimír Bednář, Alois Čížek and Tomáš Brychta

Migration of nonylphenols from polymer packaging materials into food simulants pp. 293-299

L. Votavová, J. Dobiáš, M. Voldřich and H. Čížková

2009, volume 27, articles 3

Determination of free amino acids in cheeses from the Czech market pp. 143-150

Ivana Kabelová, Markéta Dvořáková, Hana Čížková, Pavel Dostálek and Karel Melzoch

Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches pp. 151-157

Jurislav Babić, Drago Šubarić, Bronislav Miličević, Durdica Ačkar, Mirela Kopjar and Nela Nedić Tiban

The effect of the barley variety, location and year crop on the haze of congress wort pp. 158-164

Vratislav Psota, Zuzana Skulilová and Jiří Hartmann

Textural and flavour characteristics of commercial tomato ketchups pp. 165-170

Zdeňka Panovská, Petr Štern, Alena Váchová, Dobromila Lukešová and Jan Pokorný

Influence of drying procedure on colour and rehydration characteristic of wild asparagus pp. 171-177

Stela Jokić, Ibrahim Mujić, Milan Martinov, Darko Velić, Mate Bilić and Jasmina Lukinac

Variations in chemical compositions of Rosa damascena Mill. and Rosa canina L. fruits pp. 178-184

Soner Kazaz, Hasan Baydar and Sabri Erbas

Determination of antagonistic starter cultures for pickle and olive fermentation processes pp. 185-193

Ahmet Hilmi Çon and Nihat Karasu

Distribution of non-tuberculosis mycobacteria in environmental samples from a slaughterhouse and in raw and processed meats pp. 194-202

Monika Morávková, Marija Kaevska, Neysan Donnelly and Ivo Pavlík

The use of Bacillus subtilis for screening fusaric acid production by Fusarium spp pp. 203-209

Antónia Šrobárová, Štefan Eged, Jaime TEIXEIRA DA Silva, Alberto Ritieni and Antonello Santini

Forecasting the necessity of grain fumigation during storage pp. 210-215

Dimitar Kuzmanov and Nikolay Dimitrov

Tissue distribution and elimination of florfenicol in topmouth culter (Culter alburnus) after oral administration pp. 214-221

Weifen Wang, Xianjun Dai, Zhiqiang Li and Qingli Meng

2009, volume 27, articles 2

Quinoa - a rewiev pp. 71-79

Michala Jancurová, Lucia Minarovičová and Alexander Dandár

Drinking water quality in the Czech Republic pp. 80-87

Jana Říhová Ambrožová, Jana Hubáčková and Iva Čiháková

Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples pp. 88-94

Stela Jokić, Darko Velić, Mate Bilić, Jasmina Lukinac, Mirela Planinić and Ana Bucić-Kojić

Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits pp. 95-101

Mohammad Sirousazar, Akbar Mohammadi-Doust and Bahram Fathi Achachlouei

Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures pp. 102-108

Rong Cao, Chang-Hu Xue, Qi Liu and Yong Xue

Antioxidant activity of phenolic fractions of Mallotus philippinensis bark extract pp. 109-117

Muhammad Arfan, Hazrat Amin, Magdalena Karamać, Agnieszka Kosińska, Wiesław Wiczkowski and Ryszard Amarowicz

Baroinactivation of Staphylococcus epidermidis - mathematical model and its verification using human and cow milk pp. 118-126

Ljuba Schlemmerová, Milan Houška, Vladimir Špelina, Jan Strohalm, Aleš Landfeld, Hana ŠmuhaŘová, Ilona Němcová, Karel Kýhos, Jiřina Průchová, Pavla Novotná and Pavel Měřička

Influence of soft cheese technology on the growth and enterotoxin production of Staphylococcus aureus pp. 127-133

Lenka Necidová, Zora Šťástková, Markéta Pospíšilová, Bohumíra Janštová, Jan Strejček, Marta Dušková and Renáta Karpíšková

High pressure inactivation of Enterococcus faecium - modelling and verification pp. 134-141

Aleš Landfeld, Jan Strohalm, Karel Kýhos, Jiřina Průchová, Milan Houška, Pavla Novotná, Ljuba Schlemmerová, Hana Šmuhařová, Vladimir Špelina, Pavel Čermák, Kveta Pavlišová and Pavel Měřicka

2009, volume 27, articles 1

Furan in food - a review pp. 1-10

Janka Vranová and Zuzana Ciesarová

Immunohistochemical detection of soya protein - optimisation and verification of the method pp. 11-19

Matej Pospiech, Bohuslava Tremlová, Eva Renčová and Zdeňka Randulová

Strawberry jams: influence of different pectins on colour and textural properties pp. 20-28

Mirela Kopjar, Vlasta Piližota, Nela NEDIĆ Tiban, Drago Šubarić, Jurislav Babić, Đurđica Ačkar and Maja Sajdl

Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures pp. 29-38

Tomaž Požrl, Mirela Kopjar, Irena Kurent, Janez Hribar, Anja Janeš and Marjan Simčič

Trace elements species fractionation in rye flour and rye (Secale cereale L.) seedlings pp. 39-48

Jan Polák, Oto Mestek, Richard Koplík, Jiří Šantrůček, Jana Komínková and Milan Kodíček

Molecular cloning and characterisation of alpha subunit of H+-ATPase in Lactobacillus casei Zhang pp. 49-54

Xia Chen, Mei Yang, Zhihong Sun, Wenjun Liu, Tiansong Sun, He Meng and Heping Zhang

Identification and characterisation of antimicrobial activity of nisin a produced by Lactococcus lactis subsp. lactis LL27 pp. 55-64

Pinar Şanlibaba, Nefise Akkoç and Mustafa Akçelik

In vitro fermentation of galactosyl derivatives of polyols by Lactobacillus strains pp. 65-70

Elżbieta Klewicka and Robert Klewicki