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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2007, volume 25, articles 6

Volume 25 - Index, Authors Index, Author Institutions Index, Subjects Index, List of Reviewers pp. I-XI

Editors

Biosynthesis of food constituents: Natural pigments: Part 1 pp. 291-315

Jan Velíšek, Jiří Davídek and Karel Cejpek

Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals pp. 316-324

Bernadetta Hozová, Ľudovít Kuniak, Petra Moravčíková and Alena Gajdošová

Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes pp. 325-332

Mária Kováčová and Eva Malinová

The influence of the development specific surface of sorption on the wettability of instant soups pp. 333-338

Aneta Ocieczek and Piotr Palich

Occurrence of trichothecene mycotoxins in cereals harvested in the Czech Republic pp. 339-350

Jana Hajšlová, Kateřina Lancová, Monika Sehnalová, Alexandra Krplová, Milena Zachariášová, Hana Moravcová, Jan Nedělník, Jaroslava Marková and Jaroslava Ehrenbergerová

Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46 pp. 351-358

Vedran Slačanac, Jovica Hardi, Darko Čuržik, Hrvoje Pavlović, Mirela Lučan and Mato Vlainić

Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report pp. 359-364

Magdalena Karamać, Eva Sendrejová, Agnieszka Kosińska and Dana Urminská

2007, volume 25, articles 5

Irradiation of spices - a review pp. 231-242

Jana Sádecká

Bread features evaluation by NIR analysis pp. 243-248

Ondřej Jirsa, Marie Hrušková and Ivan Švec

Effects of wheat cultivar and harvest year on technological quality studied by univariate and multivariate analyses pp. 249-258

Ivan Švec, Marie Hrušková and Ondřej Jirsa

Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents pp. 257-264

Lenka Karšulínová, Blanka Folprechtová, Marek Doležal, Jana Dostálová and Jan Velíšek

Acrylonitrile in food contact materials - two different legislative approaches: comparison of direct determination with indirect evaluation using migration into food simulants pp. 265-271

Ivana Poustková, Jan Poustka, Luboš Babička and Jaroslav Dobiáš

Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1 pp. 272-282

Denisa Liptáková, Ľubomír Valík, Andrea Lauková and Viola Strompfová

Thermal inactivation of Enterococcus faecium pp. 283-290

Vladimiír Špelina, Ljuba Schlemmerová, Aleš Landfeld, Karel Kýhos, Pavel Měřička and Milan Houška

2007, volume 25, articles 4

Fluorescence spectroscopy and chemometrics in the food classification - a review pp. 159-174

Jana Sádecká and Jana Tóthová

Trans-free fats with the products of the oil palm - a selective review pp. 174-181

Kurt G. Berger

Determination of polyphenols in beer by an effective method based on solid-phase extraction and high performance liquid chromatography with diode-array detection pp. 182-188

Markéta Dvořáková, Petr Hulín, Marcel Karabín and Pavel Dostálek

Prediction of the kind of sprouts of Cruciferae family based on artificial neural network analysis pp. 189-194

Adam Buciński, Henryk Zieliński and Halina Kozłowska

Occurrence of squalene and cholesterol in various species of Czech freshwater fish pp. 195-201

Zdenka Kopicová and Slavomíra Vavreinová

Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation pp. 202-207

Nural Karagözlü, Cem Karagözlü and Bülent Ergönül

Dry heat inactivation of Bacillus cereus in rice pp. 208-213

Milan Houška, Karel Kýhos, Aleš Landfeld, Jiřina Průchová, Ljuba Schlemmerová, Hana Šmuhařová, Vladimír Špelina and Pavla Novotná

Detection of pathogenic Yersinia enterocolitica serotype O:3 by biochemical, serological, and PCR methods pp. 214-220

Jana Simonová, Miroslava Vázlerová and Iva Steinhauserová

Determination and occurrence of bisphenol A, bisphenol A diglycidyl ether, and bisphenol F diglycidyl ether, including their derivatives, in canned foodstuffs' from the Czech retail market pp. 221-229

Jan Poustka, Lenka Dunovská, Jana Hajšlová, Kateřina Holadová and Ivana Poustková

2007, volume 25, articles 3

Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 2 - a review pp. 101-118

Jan Velíšek and Karel Cejpek

Formation of α-hydroxycarbonyl and α-dicarbonyl compounds during degradation of monosaccharides pp. 119-130

Ondřej Novotný, Karel Cejpek and Jan Velíšek

The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.) pp. 131-143

Jana Horváthová, Milan Suhaj, Martin Polovka, Vlasta Brezová and Peter Šimko

Risk analysis in Turkey milk production pp. 144-150

Halil Kizilaslan and Nuray Kizilaslan

Quality parameters of noodles made with various supplements pp. 151-157

Žaneta Ugarčić-Hardi, Marko Jukić, Daliborka Koceva Komlenić, Mirjana Sabo and Jovica Hardi

2007, volume 25, articles 2

Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 1 - a review pp. 49-64

Jan Velíšek and Karel Cejpek

Evaluation of barley grass as a potential source of some nutritional substances pp. 65-72

Ivana Paulíčková, Jaroslava Ehrenbergerová, Vlasta Fiedlerová, Dana Gabrovská, Pavla Havlová, Marie Holasová, Jiří Kopáček, Jarmila Ouhrabková, Jitka Pinkrová, Jana Rysová, Kateřina Vaculová and Renata Winterová

Antioxidant and radical scavenging activities of a barley crude extract and its fraction pp. 73-80

Ryszard Amarowicz, Zofia Żegarska, Ronald B. Pegg, Magdalena Karamać and Agnieszka Kosińska

Screening of antimicrobial activity of essential oil and methanol extract of Satureja hortensis on foodborne bacteria and fungi pp. 81-89

Ahmet Adiguzel, Hakan Ozer, Hamdullah Kilic and Bulent Cetin

Ultrasonic effect on pH, electric conductivity, and tissue surface of button mushrooms, Brussels sprouts and cauliflower pp. 90-99

Anet Režek Jambrak, Timothy J. Mason, Larysa Paniwnyk and Vesna Lelas

2007, volume 25, articles 1

Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins - a review pp. 1-16

Jan Velíšek and Karel Cejpek

Determination of banned dyes in spices by liquid chromatography-mass spectrometry pp. 17-24

Petr Botek, Jan Poustka and Jana Hajšlová

Determination of polydextrose as a fat replacer in butter pp. 25-31

Kateřina Míčková, Jana Čopíková and Andriy Synytsya

Sodium cholate sorption on N-octadecylpectinamide in comparison with cholestyramine pp. 32-38

Andriy Synytsya, Lucie Fesslová, Milan Marounek and Jana Čopíková

Free and bound 3-chloropropane-1,2-diol in coffee surrogates and malts pp. 39-47

Veronika Divinová, Marek Doležal and Jan Velíšek

2006, volume 24, articles 6

Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids - a review pp. 241-254

Jan Velíšek and Karel Cejpek

Determination of selected parameters of quality of the dairy products by NIR spectroscopy pp. 255-260

Jana Růžičková and Květoslava Šustová

Separation techniques for distillery stillage treatment pp. 261-267

Kateřina Lapišová, Roman Vlček, Jana Klozová, Mojmír Rychtera and Karel Melzoch

Solid-phase microextraction for analysis of mould cheese aroma pp. 268-274

Eva Vítová, Blanka Loupancová, Jana Zemanová, Hana Štoudková, Pavel Březina and Libor Babák

Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch pp. 275-282

Jurislav Babić, Drago Šubarić, Đurđica Ačkar, Vlasta Piližota, Mirela Kopjar and Nela Nedić Tiban

Sensory profiles of sweeteners in aqueous solutions pp. 283-287

Alena Šedivá, Zdeňka Panovská and Jan Pokorný

Occurrence of Alternaria toxins in fibre flax, linseed, and peas grown in organic and conventional farms: Monitoring pilot study pp. 288-296

Jana Králová, Jana Hajšlová, Jan Poustka, Miroslav Hochman, Marie Bjelková and Lenka Odstrčilová

2006, volume 24, articles 5

Biosynthesis of food constituents: Lipids. 1. Fatty acids and derivated compounds - a review pp. 193-216

Jan Velíšek and Karel Cejpek

The comparison of the methods for the identification of pathogenic serotypes and biotypes of Yersinia enterocolitica: Microbiological methods and PCR pp. 217-222

Miroslava Vázlerová and Iva Steinhauserová

Phthalic acid esters (PAEs) in the food chain pp. 223-231

Alžbeta Jarošová

Distribution of selected elements as wine origin markers in the wine-making products pp. 232-240

Milan Suhaj and Mária Koreňovská

2006, volume 24, articles 4

Biosynthesis of food constituents: Peptides - a review pp. 149-155

Jan Velíšek, Roman Kubec and Karel Cejpek

Freezing point of heat-treated drinking milk in the Czech Republic pp. 156-163

Pavlína Navrátilová, Bohumíra Janštová, Petra Glossová and Lenka Vorlová

Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni pp. 164-171

Hrvoje Pavlović, Jovica Hardi, Vedran Slačanac, Marija Halt and Dragana Kocevski

Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods pp. 172-179

Blanka Svejkovská, Marek Doležal and Jan Velíšek

Antimutagenic effect of epigallocatechin gallate and its effect on the immune response in mice pp. 180-192

Petr Šmerák, Helena Šestáková, Zdeňka Polívková, Rudolf Štětina, Martina Langová, Ivo Bárta, Bohumil Turek and Jiřina Bártová

2006, volume 24, articles 3

Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review pp. 93-109

Jan Velíšek, Roman Kubec and Karel Cejpek

A study of the factors affecting the foaming properties of egg white - a review pp. 110-118

Kateryna Lomakina and Kamila Míková

Antimutagenic effect of genistein pp. 119-126

Zdeňka Polívková, Martina Langová, Petr Šmerák, Jiřina Bártová and Ivo Bárta

PCR-based detection of cow's milk in goat and sheep cheeses marketed in the Czech Republic pp. 127-132

Eva Mašková and Ivana Paulíčková

Study of factors affecting acrylamide levels in model systems pp. 133-137

Zuzana Ciesarová, Eugen Kiss and Emil Kolek

Rapid determination of methylmercury in fish tissues pp. 138-142

Petr Maršálek and Zdeňka Svobodová

Effect of plastic packages on benzo[a]pyrene concentration in sunflower oil pp. 143-148

Peter Šimko, Božena Skláršová, Peter Šimon and Elena Belajová

2006, volume 24, articles 2

Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a review pp. 45-58

Jan Velíšek and Karel Cejpek

Biosynthesis of food constituents: Amino acids. 3. Modified proteinogenic amino acids - a review pp. 59-61

Jan Velíšek and Karel Cejpek

The status of micronutrients (Cu, Fe, Mn, Zn) in tea and tea infusions in selected samples imported to the Czech Republic pp. 62-71

Renée Street, Jiřina Száková, Ondřej Drábek and Lenka Mládková

Antimutagenic effect of curcumin and its effect on the immune response in mice pp. 72-83

Petr Šmerák, Zdeňka Polívková, Helena Šestáková, Rudolf Štětina, Ivo Bárta, Martina Langová, Bohumil Turek and Jiřina Bártová

Monitoring of pesticide residues in apples from Slovakia for baby food production pp. 84-92

Milena Dömötörová, Andrea Hercegová and Eva Matisová

2006, volume 24, articles 1

Biosynthesis of food constituents: Amino acids: 1. The glutamic acid and aspartic acid groups - a review pp. 1-10

Jan Velíšek and Karel Cejpek

Determination of the contents of A- and B-starches in barley using Low Angle Laser Light Scattering pp. 11-18

Ivan Bohačenko, Josef Chmelík and Vratislav Psota

Chemoprotective Effects of Broccoli Juice Treated with High Pressure pp. 19-25

Lucie Mandelová and Jiří Totušek

The sensory characteristics of berry-flavoured kefir pp. 26-32

Lütfiye Yilmaz, Tülay Özcan Yilsay and Arzu Akpinar Bayizit

Fungal contamination and the levels of mycotoxins (Don and Ota) in cereal samples from poland and east slovakia pp. 33-40

Eva Čonková, Anna Laciaková, Igor Štyriak, Ludwik Czerwiecki and Grażyna Wilczyńska

Separation of low molecular weight rapeseed proteins by RP-HPLC-DAD - a short report pp. 41-44

Agnieszka Kosińska, Uttam D. Chavan and Ryszard Amarowicz