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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2008, volume 26, articles SpecialIssue

The changes of selected phenolic substances in wine technology pp. S3-S12

Josef Balík, Marie Kyseláková, Jan Tříska, Naděžda Vrchotová, Jaromír Veverka, Pavel Híc, Jiří Totušek and Danuše Lefnerová

Content of trans-resveratrol in leaves and berries of interspecific grapevine (Vitis sp.) varieties pp. S13-S17

Petra Bábíková, Naděžda Vrchotová, Jan Tříska and Marie Kyseláková

Evaluation of colour content in grapes originating from south Moravia pp. S18-S24

Josef Balík and Michal Kumšta

Relations between polyphenols content and antioxidant activity in vine grapes and leaves pp. S25-S32

Josef Balík, Marie Kyseláková, Naděžda Vrchotová, Jan Tříska, Michal Kumšta, Jaromír Veverka, Pavel Híc, Jiří Totušek and Danuše Lefnerová

Influence of tannin addition on the content and composition of polyphenolic compounds in wines pp. S33-S38

Marie Cíchová, Jan Petříček and Jaromír Fiala

Determination of anthocyanins in red grape skin by pressurised fluid extraction and HPLC pp. S39-S42

Barbora Hohnová, Lenka Šťavíková and Pavel Karásek

Multi-experimental characterisation of grape skin extracts pp. S43-S48

Lenka Šťavíková, Martin Polovka, Barbora Hohnová and Jana Zemanová

Antioxidant activity of wines and related matters studied by EPR spectroscopy pp. S49-S54

Pavel Stopka, Jana Křížová, Naděžda Vrchotová, Petra Bábíková, Jan Tříska, Josef Balík and Marie Kyseláková

Antimutagenic activity of raw materials and by-products by production of grape wines pp. S55-S59

Jiří Totušek, Danuše Lefnerová, Marie Kyseláková, Josef Balík, Jaromír Veverka, Jan Tříska and Naděžda Vrchotová

The influence of trans-resveratrol and quercetin on the activity of CYP1A2 in rat pp. S60-S64

Ondřej Zendulka, Lucia Zahradníková, Jan Juřica and Jiří Totušek

Quality of Moravian and Czech wines and their future pp. S1

J. Tříska and J. Balík

2008, volume 26, articles 6

Index of volume 26, Author index, Author institution index, List of reviewers, Subject index pp. I-XIV

Editors

Screening methods used for the detection of veterinary drug residues in raw cow milk - a review pp. 393-401

Pavlína Navrátilová

Better bread from vigorous grain? pp. 402-412

Oldřich Chloupek, Zdeněk Both, Vítězslav Dostál, Pavlína Hrstková, Tomáš Středa, Thomas Betsche, Marie Hrušková and Vladimíra Horáková

Sorption and thermal properties of rice, potato starch, and oat flakes pp. 413-420

Aleš Landfeld, Milan Houška and Karel Hoke

Colour evaluation of different pasta samples pp. 421-427

Ivan Švec, Marie Hrušková, Michaela Vítová and Hana Sekerová

Contents of some biologically active amines in a Czech blue-vein cheese pp. 428-440

Tomáš Komprda, Vlastimil Dohnal and Renata Závodníková

Mushrooms of genus Pleurotus as a source of dietary fibres and glucans for food supplements pp. 441-446

Andriy Synytsya, Kateřina Míčková, Ivan Jablonský, Marcela Sluková and Jana Čopíková

Antioxidant activity of peanut skin extracts from conventional and high-oleic peanuts pp. 447-457

Hoang Van Ha, Petra Apoštolová, Jana Dostálová, František Pudil and Jan Pokorný

FT-IR spectroscopic characteristics of differently cultivated Escherichia coli pp. 458-463

Zdenek Filip, Susanne Hermann and Kateřina Demnerová

Effect of lean meat proportion on the chemical composition of pork pp. 464-469

Monika Okrouhlá, Roman Stupka, Jaroslav Čítek, Michal Šprysl, Milan Trnka and Eva Kluzáková

2008, volume 26, articles 5

Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms - a review pp. 309-323

Hana Vlková, Vladimír Babák, Růžena Seydlová, Ivo Pavlík and Jarmila Schlegelová

Isolation of anticlostridially active lactobacilli from semi-hard cheese pp. 324-332

Štěpán Tůma, Kateřina Kučerová and Milada Plocková

Stabilization of minced meat colour by carbon monoxide pp. 333-338

Petr Pipek, Ladislav Staruch and Masatoshi Izumimoto

Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products pp. 339-346

Cristina Delgado-Andrade, José A. Rufián-Henares and Francisco J. Morales

Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: processing versus table potatoes pp. 347-359

Jan Bárta and Veronika Bártová

Nondestructive identification of tea (Camellia sinensis L.) varieties using FT-NIR spectroscopy and pattern recognition pp. 360-367

Quansheng Chen, Jiewen Zhao, Muhua Liu and Jianrong Cai

Assessment of the authenticity of fruit spirits by gas chromatography and stable isotope ratio analyses pp. 368-375

Renata Winterová, Renata Mikulíková, Jiří Mazáč and Pavel Havelec

Influence of media composition and temperature on volatile aroma production by various wine yeast strains pp. 376-382

Vlatka Petravić Tominac, Karin Kovačević Ganić, Draženka Komes, Leo Gracin, Mara Banović and Vladimir Marić

Microbiological quality of ice cream after HACCP implementation: a factory case study pp. 383-391

Emmanuel N. Kokkinakis, Georgios A. Fragkiadakis, Souzana H. Ioakeimidi, Ilias B. Giankoulof and Aikaterini N. Kokkinaki

Jan Velíšek, Karel Cejpek - Biosynthesis of Food Components pp. 392

J. Davídek

2008, volume 26, articles 4

Nourishing and health benefits of coenzyme Q10 pp. 229-241

Martina Boreková, Jarmila Hojerová, Vasiľ Koprda and Katarína Bauerová

Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods pp. 242-253

Pavel Stratil, Vlastimil Kubáň and Jitka Fojtová

Efficient extraction of caffeic acid derivatives from adventitious roots of Echinacea purpurea pp. 254-258

Chun-Hua Wu, Hosakate N. Murthy, Eun-Joo Hahn, Hyung L. Lee and Kee-Yoeup Paek

Authenticity evaluation of tea-based products pp. 259-267

H. Čížková, M. Voldřich, J. Mlejnecká and F. Kvasnička

Extraction of carrot (Daucus carota L.) carotenes under different conditions pp. 268-274

Martina Fikselová, Stanislav Šilhár, Ján Mareček and Helena Frančáková

Characteristics of seed oils and nutritional compositions of seeds from different varieties of Momordica charantiaLinn.cultivated in Bangladesh pp. 275-283

M. Abbas Ali, M. Abu Sayeed, M. Sultanur Reza, Mst. Sarmina Yeasmin and Astaq Mohal Khan

Isolation and identification of a strain producing cold-adapted β galactosidase, and purification and characterisation of the enzyme pp. 284-290

Wen-Yu Liu, Ying-Wu Shi, Xin-Qin Wang, Yun Wang, Chang-Qing Wei and Kai Lou

Optimisation of the PCR method for the detection of Campylobacter jejuni and Campylobacter coli in samples of ready-to-eat chicken meals pp. 291-297

Zdeňka Šabatková, Kateřina Demnerová and Jarmila Pazlarová

Biochemical alterations in white yam (Dioscorea rotundata Poir.) under triazole fungicides: impacts on tuber quality pp. 298-307

Cheruth Abdul Jaleel, Ragupathi Gopi and Rajaram Panneerselvam

2008, volume 26, articles 3

Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review pp. 153-162

Karolina Christa and Maria Soral-Śmietana

Antioxidant activity, β-glucan and lipid contents of oat varieties pp. 163-173

Lucia Brindzová, Milan Čertík, Peter Rapta, Michal Zalibera, Anna Mikulajová and Mária Takácsová

Antimicrobial properties of some essential oils against some pathogenic microorganisms pp. 174-181

Nazan Celikel and Gökhan Kavas

Distribution of major polyphenolic compounds in vine grapes of different cultivars growing in South Moravian vineyards pp. 182-189

Ondřej Mikeš, Naděžda Vrchotová, Jan Tříska, Marie Kyseláková and Jan Šmidrkal

Rheological and sensory characteristics of yoghurt-modified mayonnaise pp. 190-198

Petr Štern, Jan Pokorný, Alena Šedivá and Zdeňka Panovská

Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical display cabinet pp. 199-210

Karel Hoke, Aleš Landfeld, Jiří Severa, Karel Kýhos, Rudolf Žitný and Milan Houška

Functional bioactive compounds and biological activities of Spirulina platensis lipids pp. 211-222

Mohamed Fawzy Ramadan, Mohsen Mohamed Selim Asker and Zeinab K. Ibrahim

Effect of juice clarification by flotation on the quality of white wine and orange juice and drink - Short Communication pp. 223-228

Eleni Sindou, Vasilios Vaimakis, Tiverios Vaimakis and Ioannis G. Roussis

2008, volume 26, articles 2

Biosynthesis of food constituents: Natural pigments. Part 2 - a review pp. 73-98

Jan Velíšek, Jiří Davídek and Karel Cejpek

Degradation of α-galactosides during the germination of grain legume seeds pp. 99-108

Pavel Kadlec, Jana Dostálová, Jana Bernášková and Michaela Skulinová

Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey pp. 109-116

Ebru Firatligil-Durmuş, Evžen Šárka and Zdeněk Bubník

Formation of carboxylic acids during degradation of monosaccharides pp. 113-131

Ondřej Novotný, Karel Cejpek and Jan Velíšek

Czech medicinal plants as possible sources of antioxidants pp. 132-138

Lucie Buřičová and Zuzana Réblová

Effect of ethanol on interactions of bitter and sweet tastes in aqueous solutions pp. 139-145

Zdeňka Panovská, Alena Šedivá, Markéta Jedelská and Jan Pokorný

HPLC-MS/MS method for analysis of isoproturon in difficult matrix: poppy seeds pp. 146-152

Tomáš Kovalczuk, Jan Poustka and Jana Hajšlová

2008, volume 26, articles 1

Perspectives and applications of immobilised β-galactosidase in food industry - a review pp. 1-14

Zuzana Grosová, Michal Rosenberg and Martin Rebroš

Influence of Alcalase and transglutaminase on immunoreactivity of cow milk whey proteins pp. 15-23

Barbara Wróblewska, Lucjan Jędrychowski, Gyongyi Hajós and Erzsebet Szabó

The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies pp. 24-30

Joanna Leszczyńska, Agata Łącka, Malgorzata Bryszewska and Ewa Brzezińska-Błaszczyk

Determination of folates in vegetables and their retention during boiling pp. 31-37

Marie Holasová, Vlasta Fiedlerová and Slavomíra Vavreinová

Preparation of high Fischer ratio oligopeptide by proteolysis of corn gluten meal pp. 38-47

Ying Ma, Li Lin and Da-Wen Sun

Sloughing in potatoes induced by tuber density and affected by variety pp. 48-57

Anna Hejlová and Jiří Blahovec

Fractionation and identification of some phenolics extracted from evening primrose seed meal pp. 58-64

Lucia Zahradníková, Štefan Schmidt, Zuzana Sékelyová and Stanislav Sekretár

Mercury and methylmercury in muscle tissue of chub from the Elbe River main tributaries pp. 65-70

Kamila Kružíková, Zdeňka Svobodová, Olga Valentová, Tomáš Randák and Josef Velíšek

Prof. Dr. Ing. Vladimír Kyzlink, DrSc., Dr.h.c. deceased pp. 71

P. Pipek