Czech Journal of Food Sciences

1999 - 2025

Current editor(s): Ing. Zdeňka Náglová, Ph.D.

From Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().

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2005, volume 23, articles 6

Phthalates: toxicology and food safety - a review pp. 217-223

Přemysl Mikula, Zdeňka Svobodová and Miriam Smutná

Enzymatic activity in fermented milk products containing bifidobacteria pp. 224-229

Iva Trojanová and Rada Vojtěch

Oxidative changes of vegetable oils during microwave heating pp. 230-239

Jana Dostálová, Pavel Hanzlík, Zuzana Réblová and Jan Pokorný

Use of video image analysis for the evaluation of beef carcasses pp. 240-245

Oldřich Smékal, Petr Pipek, Mitsuyoshi Miyahara and Jarmila Jeleníková

Changes in selected vitamins, microorganism counts, and sensory quality during storage of pressurised sprouted seed of alfalfa (Medicago sativa L.) pp. 246-250

Dana Gabrovská, Ivana Paulíčková, Eva Mašková, Vlasta Fiedlerová, Kateřina Kocurová, Jiřina Průchová, Jan Strohalm and Milan Houška

Quantitative analysis of chloramphenicol residues in shrimp muscle tissues by Chemiluminescent enzyme immunoassay pp. 251-256

Xu Chuanlai, Peng Cifang, Hao Kai, Jin Zhengyu and Wang Wukang

2005, volume 23, articles 5

Biosynthesis of food constituents: Saccharides. 2. Polysaccharides - a review pp. 173-183

Jan Velíšek and Karel Cejpek

Characteristics of fermented dough predicted by using the NIR technique pp. 184-189

Ondřej Jirsa and Marie Hrušková

The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food pp. 190-195

Ilyas Çelik, Fatma Isik, Omer Simsek and Oguz Gursoy

Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition pp. 196-201

Marie Holasová, Vlasta Fiedlerová, Petr Roubal and Martina Pechačová

Antimutagenic effect of resveratrol pp. 202-208

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

Biogenic amine content in sterilised and pasteurised long-term stored processed cheese pp. 209-216

Tomáš Komprda, Kateřina Novická, Libor Kalhotka and Dana Smělá

2005, volume 23, articles 4

Biosynthesis of food constituents: Saccharides. 1. Monosaccharides, oligosaccharides, and related compounds - a review pp. 129-144

Jan Velíšek and Karel Cejpek

Prediction of wheat milling characteristics by near-infrared reflectance spectroscopy pp. 145-151

Jaroslav Blažek, Ondřej Jirsa and Marie Hrušková

Effect of temperature and composition on thermal conductivity of "Mlinci" dough pp. 152-158

Bernarda Šeruga, Sandra Budžaki, Žaneta Ugarčić-Hardi and Marijan Šeruga

the contents of trans fatty acids and cla in cow colostrum and milk fat in the early lactation period pp. 159-165

Beata Paszczyk, Zofia Żegarska and Zbigniew Borejszo

cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses pp. 166-172

Ki̇ni̇k Ozer, Oguz Gursoy and A. Kemal Secki̇n

2005, volume 23, articles 3

Prospects for rapid bioluminescent detection methods in the food industry - a review pp. 85-92

Pavel Dostálek and Tomáš Brányik

Potential application of oilseeds as sources of antioxidants for food lipids - a review pp. 93-102

Štefan Schmidt and Jan Pokorný

Application of cross-flow ultrafiltration on inorganic membranes in purification of food materials pp. 103-110

Andrea Hinková, Zdenek Bubník, Vladimír Pour, Svatopluk Henke and Pavel Kadlec

Application of ionising radiation for the stabilisation of Trichoderma viride cellulases pp. 111-115

Vít Plaček, Karel Vacek, Jan Káš, Kateřina Demnerová, Jarmila Zídková and Jiří Sajdok

α-Glucosidase and β-glucosidase from psychrotrophic strain arthrobacter sp. C2-2 pp. 116-120

Eva Benešová, Michaela Marková and Blanka Králová

Two rapid diagnostic procedures for the identification of Campylobacter jejuni/coli in food matrix pp. 121-125

Tomáš Jeleník, Zdeňka Šabatková, Kateřina Demnerová and Jarmila Pazlarová

2005, volume 23, articles 2

Possibilities of different animal milk detection in milk and dairy products - a review pp. 41-50

Markéta Borková and Jana Snášelová

Influence of enzymatic cow milk hydrolysates on IgA and IgG response of Balb/c mice organism pp. 51-63

Barbara Wróblewska and Lucjan Jędrychowski

Antioxidant and antiradical activity of ferulates pp. 64-68

Magdalena Karamać, Adam Buciński, Ronald B. Pegg and Ryszard Amarowicz

Determination of ochratoxin A in beer pp. 69-73

Ľubomír Daško, Elena Belajová, Drahomíra Rauová and Milan Kováč

Changes in the macrocomponents and microstructure of white bean seeds upon mild hydrothermal treatment pp. 74-83

Maria Soral-Śmietana and Urszula Krupa

2005, volume 23, articles 1

Optimum conditions of rice puffing - review pp. 1-11

Karel Hoke, Jiřina Houšová and Milan Houška

Anti-yeast effects of some plant extracts on yeasts contaminating processed poultry products in Egypt pp. 12-19

Abdel-Aziz Hemly Brr and Yehia Abdel-Galele Mahmoud

Determination of fumonisins B1 and B2 in beer pp. 20-26

Ľubomír Daško, Drahomíra Rauová, Elena Belajová and Milan Kováč

Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC pp. 27-35

Ivan Bohačenko, Zdenka Kopicová and Jitka Pinkrová

TLC separation of methylated (-)-epigallocatechin-3-gallate pp. 36-39

Ryszard Amarowicz, Anna Maryniak and Fereidoon Shahidi

2004, volume 22, articles SpecialIssue

Conference "Chemical Reactions in Foods V", Sept 29-Oct 1, 2004, Prague, Czech RepublicContent pp. I-VIII

Editors

Thermal processing contaminants in foodstuffs and potential strategies of control pp. S1-S10

A. Studer, I. Blank and R. H Stadler

Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs) pp. S11-S14

F. Mestdagh, B. De Meulenaer, C. Van Peteghem, C. Cromphout and O. Thas

Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables pp. S15-S18

T. De Wilde, B. De Meulenaer, F. Mestdagh, R. Verhé, Y. Govaert, S. Fraselle, J. M Degroodt, S. Vandeburie, K. Demeulemeester, A. Calus, W. Ooghe and C. Van Peteghem

Ways to reduce the acrylamide formation in cracker products pp. S19-S21

M. Vass, T. M Amrein, B. Schönbächler, F. Escher and R. Amadò

Factors affecting the formation of acrylamide in coffee pp. S22-S24

K. Bagdonaite and M. Murkovic

Influence of dough ingredients on 3-Mcpd formation in toast pp. S25-S28

C. M Breitling-Utzmann, H. Hrenn, N. U Haase and G. M Unbehend

Natural toxins in food crops and their changes during processing pp. S29-S34

J. Hajšlová, V. Schulzová, P. Botek and J. Lojza

Decrease of the allergenic activity of foods by shock waves pp. S36-S39

N. Wolff, U. Cogan, H. Zuckerman, N. Karin, Y. Levy, Y. E Krasik, J. Felsteiner, R. Reifen and S. Yannai

The changes of α-galactosides during germination and high pressure treatment of chick-pea seeds pp. S41-S44

J. Dostálová, P. Kadlec, J. Culková, A. Hinková, M. Houška and J. Strohlam

Acylglycosides as future food preservatives pp. S45-S48

J. Prekop, R. Červenková, E. Bartošová, Z. Špičková, J. Šmidrkal, V. Filip and M. Plocková

Flavour and vinylogous compounds generated by Maillard-type reactions pp. S50-S53

I. Blank, T. Davidek, Ph. Pollien and S. Devaud

S-Substituted cysteine derivatives in production of flavour and colour pp. S54-S59

J. Velíšek and R. Kubec

Antioxidation capacity of Maillard systems with carbonyl products of sugar fragmentation pp. S60-S63

K. Cejpek, L. Jarolímová and J. Velíšek

Phenolic compounds as cross-links of plant derived polysaccharides pp. S64-S67

M. Bunzel, J. Ralph and H. Steinhart

Fluorescence fingerprints as a rapid predictor of the nutritional quality of processed and stored foods pp. S68-S71

I. Birlouez-Aragon, P. A Mas, L. Ait Ameur, N. Locquet, E. De St Louvent and M. Zude

Synthesis of (Z,Z)-octadeca-10,12-dienoic acid pp. S73-S75

C. Kellersmann, W. Francke and H. Steinhart

Fat blends on the base of structural triglycerides pp. S76-S79

V. Filip, M. Zárubová, I. Piska and J. Šmidrkal

Functionality changes of natural antioxidants during food processing and storage pp. S80-S83

J. Pokorný, Š. Schmidt and H. T. T. Nguyen

Heat-induced degradation of inulin pp. S90-S92

A. Böhm, I. Kaiser, A. Trebstein and T. Henle

A new pathway of lactose degradation and arginine derivatization in milk pp. S93-S95

E. Mavric and T. Henle

Dietary intake and urinary excretion of Maillard reaction products (MRPs) pp. S96-S98

A. Förster, Y. Kühne and T. Henle

Hydroxymethylfurfural: an indicative parameter of heat damage in cereal products pp. S99-S101

L. Ait Ameur, M. Zude, G. Trystram and I. Birlouez-Aragon

Factors affecting the formation of reducing compounds from biacetyl pp. S102-S105

L. Jarolímová, J. Rysová, K. Cejpek and J. Velíšek

Copper(II)-complexation by non enzymatically glycated peptides pp. S106-S108

S. T Seifert, R. Krause, K. Gloe and T. Henle

Allium discoloration: the nature of onion pinking and garlic greening pp. S109-S112

R. Kubec, M. Hrbáčová, R. A Musah and J. Velíšek

Browning reactions between oxidized vegetable oils and amino acids pp. S113-S115

J. Parkányiová, E. B Hutapea, L. Parkányiová, M. Miyahara, H. Sakurai and J. Pokorný

Maillard reaction products from glucose-methionine mixtures affect iron utilization in rats pp. S116-S119

C. Delgado-Andrade, I. Seiquer and M. P Navarro

On the significant influence of water on the formation mechanisms of 5-acetyl-3,4-dihydro-2H-1,4-thiazine pp. S120-S122

W. Engel and P. Schieberle

The separation of triacylglycerols using unpolar and medium polar capillary columns pp. S123-S126

M. Zárubová, V. Filip, J. Šmidrkal, T. Kůtek and I. Piska

Fluorescence spectroscopy for monitoring rapeseed oil upon heating pp. S127-S129

P. A. Mas, D. J.-R. Bouveresse and I. Birlouez-Aragon

Prostaglandin E2-dependent activation of Src-Stat3 signal pathway in human lung adenocarcinoma cells pp. S130-S132

I. Nagamine, T. Yano, K. Endoh, T. Yamaki, T. Morimura, M. Miyahara, H. T. T. Nguyen, J. Pokorný and H. Sakurai

Protein-lipid interactions during oxidation of liposomes pp. S133-S135

H. Salminen, R. Kivikari and M. Heinonen

Comparison of oxidative resistance of traditional and high-oleic peanut oils in emulsions pp. S136-S139

A. Zainuddin, J. Parkányiová, L. Parkányiová, J. Pokorný and H. Sakurai

Lipid oxidation in margarine emulsions pp. S140-S143

I. Pokorná, V. Filip and J. Šmidrkal

Determination of stigmasterol hydroperoxides using high-performance liquid chromatography-mass spectrometry with atmospheric pressure chemical ionization pp. S144-S146

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

Fluorescence spectroscopy for monitoring extra virgin olive oil deterioration upon heating pp. S147-S150

R. Cheikhousman, M. Zude, D. J.-R. Bouveresse, D. N Rutledge and I. Birlouez-Aragon

Antioxidant activity of acerola extracts pp. S155-S158

I. Nagamine, H. Sakurai, H. T. T. Nguyen, M. Miyahara, J. Parkányiová, Z. Réblová and J. Pokorný

Hepatoprotective Effects of acerola cherry extract powder against d-galactosamine-induced liver injury in rats and its bioactive compounds pp. S159-S162

I. Nagamine, M. Fujita, I. Hongo, H. T. T. Nguyen, M. Miyahara, J. Parkányiová, J. Pokorný, J. Dostálová and H. Sakurai

Phenolic Compounds of apples in the relation to the postharvest diseases pp. S163-S165

M. Ducháčková, J. Schovánková and H. Opatová

Red wine as resveratrol protective system - pp. S166-S168

I. Kolouchová, P. Zámostný, Z. Bělohlav, K. Melzoch and L. Siříšťová

Effect of boiling on yellow onion quercetin (glucosides pp. S170-S172

K. Nemeth, M. K Piskula and M. Takacsova

The sensory quality of sprouts obtained from the selected species of legume seeds pp. S174-S176

A. Troszyńska, G. Larski and A. Kosińska

Amaranth seed extraction by propan-2-ol after enzymatic treatment pp. S177-S178

M. Veselá

Efficiency of activity antioxidants in flaxseed oil and borago oil and their triacylglycerols pp. S179-S182

K. Mińkowski

Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika pp. S183-S186

I. Revilla and A. M Vivar-Quintana

Study of irradiated black pepper antioxidant activity changes pp. S187-S190

M. Suhaj and J. Rácová

Green and roasted coffee antiradical activity stability in chemical systems pp. S191-S194

M. Daglia, A. Papetti and G. Gazzani

Influence of phenolic compounds on sensory parameters of tea infusions pp. S195-S198

P. Košulič, J. Pokorný and Z. Panovská

Enzyme-linked immunosorbent assay for the determination of isoflavones in alimentary important plants pp. S199-S202

M. Vítková, Z. Macková, R. Koblovská and O. Lapčík

Protective effects of components in peanut skins against d-galactosamine-induced rat hepatic injury pp. S203-S205

T. Matsubara, K. Todoroki, T. Yamaki, K. Ookuma, H. T. T. Nguyen, M. Miyahara, H. Kumagai, J. Pokorný and H. Sakurai

Antioxidant and antiradical activity of extracts of phenolic compounds from red bean pp. S206-S208

R. Amarowicz and A. Troszyńska

Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast pp. S209-S211

I. López-Galilea, S. Andueza, M. P. De Peña and C. Cid

Peroxyl radical scavenging activity of soluble high molecular weight fraction from coffee brews pp. S212-S214

C. Delgado-Andrade and F. J Morales

Antioxidative and antimicrobial effects of some natural extracts in lard pp. S215-S218

S. Sekretár, Š. Schmidt, M. Vajdák, L. Zahradníková and J. Annus

Changes of furanocoumarins content in vegetables during storage pp. S219-S222

P. Botek, V. Schulzová, R. Peroutka and J. Hajšlová

Changes of phytoestrogens daidzein, genistein and their glycosides daidzin and genistin and coumestrol during processing of soyabeans pp. S223-S226

J. Lojza, V. Schulzová and J. Hajšlová

The effect of chemical modifications on rheological properties of collagen from of baltic cod (Gadus morhua) skin stabilized by interaction with κ-carrageenan pp. S227-S230

R. Tylingo and M. Sadowska

Chitin-glucan complex from Agaricus blazei, a potential raw material for production of food additives pp. S231-S234

P. Blafková, A. Synytsya and J. Čopíková

Amino-dealkoxylation of hm citruc pectin with n-alkylamines: a kinetic study pp. S235-2S37

L. Sihelniková, A. Synytsya and J. Čopíková

Monoacylglycerols as food additives with antimicrobial properties pp. S238-S241

E. Bartošová, R. Červenková, Z. Špičková, J. Šmidrkal, V. Filip and M. Plocková

Enzyme-linked immunosorbent assay for general and specific detection of Listeria spp. and monocytogenes in dairy products pp. S242-S245

M. Blažková, L. Karamonová, P. Rauch and G. M Wyatt

Guaiacol formation in apple juice, effect of selected additives on Alicyclobacillus growth pp. S246-S249

I. Fabíková, M. Voldřich, R. Ševčík, P. Hönigová and M. Čeřovský

Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia pp. S251-S254

Z. Ciesarová, V. Balasová, E. Kiss, E. Kolek, P. Šimko and M. Kováč

Chloropropanols and their esters in cereal products pp. S255-S258

C. G Hamlet and P. A Sadd

Effects of yeast stress and organic acids on chloropropanols formation in cereal products pp. S259-S262

C. G Hamlet and P. A Sadd

Formation and decomposition of 3-chloropropane-1,2-diol in model systems pp. S263-S266

M. Doležal, P. Calta and J. Velíšek

Survey of 3-chloropropane-1,2-diol and its precursors in foods in the Czech Republic pp. S267-S271

V. Divinová, B. Svejkovská, O. Novotný and J. Velíšek

Investigation of bisphenol a diglycidyl ether, bisphenol f diglycidyl ether and their hydroxy and chlorohydroxy derivatives stability in water-based food simulants pp. S272-S275

I. Poustková, J. Dobiáš, J. Poustka and M. Voldřich

Characterisation of physicochemical interactions between benzo(a)pyrene contained in vegetable oil and polyethylene terephtalate pp. S276-S279

B. Skláršová, P. Šimko, P. Šimon and E. Belajová

The determination of N-methylcarbamate pesticides using enzyme immunoassays with chemiluminescent detection pp. S280-S282

B. Mičková, P. Rauch, A. Montoya, E. Ferri, F. Fini and S. Girotti

Changes of acrylamide levels in food products during technological processing pp. S283-S286

L. Dunovská, J. Hajšlová, T. Čajka, K. Holadová and K. Hájková

Determination of free amino acid and biogenic amine contents of hungarian sparkling wines pp. S287-S289

L. Simon-Sarkadi, E. Szőke and A. Kerekes

Rapid, sensitive and selective analysis of acrylamide in cereal products using bromination and GC/MS/MS pp. S290-S293

C. G Hamlet, S. M Jayaratne and P. A Sadd

Effect of high hydrostatic pressure on the secondary structure of microbial transglutaminase pp. S295-S298

O. Menéndez, H. Rawel, U. Schwarzenbolz and T. Henle

Influence of high pressure and papain treatment on some aspects of beef meat quality pp. S299-S302

N. Schenková, M. Šikulová, J. Jeleníková, P. Pipek, M. Marek and M. Voldřich

Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin pp. S303-S305

O. Krejčová, E. Šviráková, J. Dobiáš and M. Plocková

The differences of the structure of triacylglycerols as a result of enzymatic interesterification of fat mixtures with the omega-3 family polyenic fatty acids pp. S306-S309

S. Ptasznik

Changes of free fatty acids during ripening of Niva cheese pp. S310-S313

E. Vítová, J. Zemanová, Š. Bezděková, L. Babák, B. Loupancová and P. Březina

Monitoring of oligopeptides from blue-veined cheese during ripening pp. S314-S316

J. Zemanová, E. Vítová, L. Hadra and M. Fišera

Nutritional changes of common oat (Avena sativa L.) and naked oat (Avena nuda L.) during germination pp. S317-S320

D. Gabrovská, V. Fiedlerová, M. Holasová, E. Mašková, J. Ouhrabková, J. Rysová, R. Winterová and A. Michalová

Changes in potato after different thermal processes pp. S321-S324

M. Hruškar, M. Krpan, K. Marković, D. Matković and N. Vahčić

Enzymatic changes in minimally processed apples pp. S325-S328

J. Schovánková, E. Cocci, H. Opatová and M. Dallarosa

Application of NIR analysis to verify cocoa powder authenticity pp. S329-S332

A. Trilčová, J. Čopíková, M. A Coimbra, A. Barros, L. Egert, A. Synytsya and H. Křístková

New formulations for low-fat frankfurters and its effect on product quality pp. S333-S337

M. A Lurueña-Martínez, I. Revilla and A. M Vivar-Quintana

FFA Evolution during storage of ground roasted coffee pp. S338-S341

M. Vila, M. P Depeña and C. Cid

Effect of gamma-irradiation on microbial decontamination and organoleptic quality of black pepper (Piper nigrum L.) pp. S342-S345

J. Sádecká, E. Kolek, Z. Salková, J. Petríková and M. Kováč

Effect of some refining steps on rapeseed oil triacylglycerol structures pp. S346-S348

Š. Schmidt, M. Vajdák, S. Sekretár and V. Koman

Evaluation of ketchup authenticity - chemical changes of markers during production and distribution pp. S349-S352

V. Soukupová, H. Čížková and M. Voldřich

LAST MINUTE: Formation of semicarbazide (SEM) from natural compounds in food by heat treatment pp. S353-S354

R. Gatermann, K. Hoenicke and M. Mandix

LAST MINUTE: Stability of acrylamide in food during storage pp. S355-S356

K. Hoenicke and R. Gatermann

Analysis of furan in different foodstuffs using gas chromatography mass spectrometry pp. S357-S358

K. Hoenicke, H. Fritz, R. Gatermann and S. Weidemann

Optimisation of a headspace solid phase mi croextraction (HS-Spme) method to determine hexanal in baby foods pp. S151

G. García-Llatas, M. J. Lagarda, R. Farré, P. Abellán and F. Romero

Fluorescence of oxidizing oil-in-water emulsions (abstract only) pp. S153

V. Rampon, A. Villière, D. J McClements and C. Genot

Structural and chemical modifications of β-lactoglobulin induced by aldehydes (abstract only) pp. S154

L. Li Yuet Hee, M. Dalgalarondo, H. Rogniaux, M. Viau and C. Genot

Transformation of quercetin glucosides in onion and its impact on quecetin bioavailability in humans (abstract only) pp. S169

W. Wiczkowski, J. Romaszko, A. Buciñski, H. Zieliñski, D. Szawara-Nowak, J. Honke, H. Kozlowska and M. K Piskula

Determination of phytic acid by capillary isotachophoresis combined with capillary zone electrophoresis (abstract only) pp. S173

V. Prokorátová, F. Kvasnička and V. Beková

Dietary fibres from Brassica vegetables bind heterocyclic amines in vitro (abstract only) pp. S250

K. Skog, R. Maul and M. Nyman

Chemical and technological characterisation of melanoidins from espresso coffee (abstract only) pp. S89

F. Bacchini, A. Dagostina, G. Boschin and A. Arnoldi

2004, volume 22, articles 6

Determination of egg content in pasta pp. 197-203

H. Čížková, V. Prokorátová, M. Voldřich, F. Kvasnička and V. Soukupová

Application of β-d-glucans isolated from mushrooms Pleurotus ostreatus (pleuran) and Lentinus edodes (lentinan) for increasing the bioactivity of yoghurts pp. 204-214

B. Hozová, Ľ. Kuniak and B. Kelemenová

The contents of total polyphenolic compounds and trans-resveratrol in white Riesling originated in the Czech Republic pp. 215-221

K. Faitová, A. Hejtmánková, J. Lachman, V. Pivec and J. Dudjak

Incidence of irradiated foods in the distribution network of Prague pp. 222-229

I. Bohačenko, Z. Kopicová and I. Zámečníková

Prevalence of Salmonellae and their resistance to antibiotics in slaughtered pigs in the Czech Republic pp. 230-236

F. Šišák, H. Havlíčková, R. Karpíšková and I. Rychlík

2004, volume 22, articles 5

functional properties modification of extruded soy protein concentrate using Neutrase pp. 163-174

K. Surówka and D. Żmudziński

biosynthesis of folates by lactic acid bacteria and propionibacteria in fermented milk pp. 175-181

M. Holasová, V. Fiedlerová, P. Roubal and M. Pechačová

Determination of free and bound 3-chloropropane-1,2-diol by gas chromatography with mass spectrometric detection using deuterated 3-chloropropane-1,2-diol as internal standard pp. 182-189

V. Divinová, B. Svejkovská, M. Doležal and J. Velíšek

Esters of 3-chloropropane-1,2-diol in foodstuffs pp. 190-196

B. Svejkovská, O. Novotný, V. Divinová, Z. Réblová, M. Doležal and J. Velíšek

2004, volume 22, articles 4

Effect of starter cultures L. mesenteroides and L. lactis ssp. lactis on sauerkraut fermentation and quality pp. 125-132

S. Kristek, D. Bešlo, H. Pavlović and A. Kristek

Image data of crumb structure of bread from flour of czech spring wheat cultivars pp. 133-142

I. Švec and M. Hrušková

Effect of viscosity on the perceived intensity of acid taste pp. 143-150

A. Šedivá, Z. Panovská and J. Pokorný

Protein fractions of oats and possibilities of oat utilisation for patients with coeliac disease pp. 151-162

I. Capouchová, J. Petr, H. Tlaskalová-Hogenová, I. Michalík, O. Faměra, D. Urminská, L. Tučková, H. Knoblochová and D. Borovská

2004, volume 22, articles 3

The histamine content in some samples of food products pp. 81-86

M. Leszczyocha and U. Pytasz

Modern method of lactic acid recovery from fermentation broth pp. 87-94

V. Hábová, K. Melzoch and M. Rychtera

Fungal contamination of cookies and the raw materials for their production in croatia pp. 95-98

M. Halt, T. Klapec and Šubari

Browning reactions between oxidised vegetable oils and amino acids pp. 99-107

B. E Hutapea, L. Parkányiová, J. Parkányiová, M. Miyahara, H. Sakurai and J. Pokorný

Effects of oxidised dietary cod liver oil on the reproductive functions of Wistar rat pp. 108-120

J. Zídková, J. Sajdok, K. Kontrová, A. Kotrbová-Kozak, T. Hanis, V. Zídek and A. Fuíková

Capillary zone electrophoresis separation of hydrolysates obtained from food industry by-products pp. 121-124

R. Amarowicz, P. Zduńczyk and E. Flaczyk

2004, volume 22, articles 2

Optimisation of method of fermentation of cabbage juice pp. 39-50

Z. Kohajdová and J. Karovičová

Wheat sedimentation values and falling number pp. 51-57

M. Hrušková, V. Škodová and J. Blažek

Gel strength of the native egg white pp. 58-66

M. Houška, K. Kýhos, P. Novotná, A. Landfeld and J. Strohalm

Contamination of pasta and the raw materials for its production with moulds of the genera Aspergillus pp. 67-72

M. Halt, D. Kovačević, H. Pavlović and J. Jukić

bovine colostrum - the promising nutraceutical pp. 73-79

B. Alexieva, Tz. Markova and E. Nikolova

2004, volume 22, articles 1

Thermophilic bacteria colony growth and its consequences in the food industry pp. 1-8

K. Melzoch, J. Votruba, B. Sekavová, L. Piterková and M. Rychtera

Determination of egg yolk content in egg liqueurs pp. 9-15

H. Čížková, M. Voldřich, V. Prokorátová and F. Kvasnička

Wheat flour fermentation study pp. 17-23

I. Švec and M. Hrušková

Potential of liquid chromatography-atmospheric pressure chemical ionisation tandem mass spectrometry for determination of fosetyl-aluminium residues in dried hops pp. 24-28

J. Poustka, J. Hajšlová, K. Holadová and K. Nováková

Endocrinological aspects of dietary habits pp. 29-38

O. Lapčík