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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2003, volume 21, articles 6

Growth dynamics of Bacillus cereus and shelf-life of pasteurised milk pp. 195-202

Ľ. Valík, F. Görner and D. Lauková

Effect of pH and water activity on the growth of Arcobacter sp. in culture pp. 203-209

L. Červenka, I. Zachová, P. Minříková and J. Vytřasová

Effect of malt flour addition on the rheological properties of wheat fermented dough pp. 210-218

M. Hrušková, I. Švec and I. Kučerová

Matrix solid phase dispersion as an effective preparation method for food samples and plants before HPLC analysis - a riview pp. 219-234

G. Karasová, E. Branšteterová and M. Lachová

2003, volume 21, articles 5

3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition pp. 153-161

J. Velíšek, P. Calta, C. Crews, S. Hasnip and M. Doležal

Preparation of N-alkylamides of highly methylated (HM) citrus pectin pp. 162-166

A. Syntsya, J. Čpíková, M. Marounek, P. Mlčochová, L. Sihelková, P. Blafková, M. Tkadlecová and J. Havlíček

Liquid chromatographic determination of biogenic amines in a meat product during fermentation and long-term storage pp. 167-175

D. Smělá, P. Pechová, T. Komprda, B. Klejdus and V. Kubáň

Changes of starch during microwave treatment of rice pp. 176-184

J. Pinkrová, B. Hubáčková, P. Kadlec, J. Příhoda and Z. Bubník

Crystals in hard candies pp. 185-191

I. Šmídová, J. Čopíková, M. Maryška and M.A. Coimbra

2003, volume 21, articles 4

Analysis of cow milk by near-infrared spectroscopy pp. 123-128

R. Jankovská and K. Šustová

Comparison of hygiene and sanitation levels by bioluminescence method at different units producing components for instant soups pp. 129-136

S. Grbalová, V. Večerek, B. Tremlová, P. Chloupek and V. Pištěková

Effect of ascorbic acid on the rheological properties of wheat fermented dough pp. 137-144

M. Hrušková and D. Novotná

A new generation of frying oils pp. 145-151

H. Sakurai, T. Yoshihashi, H.T.T. Nguyen and J. Pokorný

2003, volume 21, articles 3

Determination of bisphenol A, bisphenol F, bisphenol A diglycidyl ether and bisphenol F diglycidyl ether migrated from food cans using Gas Chromatography-Mass Spectrometry pp. 85-90

I. Jordáková, J. Dobiáš, M. Voldřich and J. Postka

Prediction of wheat and flour Zeleny sedimentation value using NIR technique pp. 91-96

M. Hrušková and O. Faměra

Sorption characteristics of dietary hard candy pp. 97-99

M. Hadjikinova, N. Menkov and D. Hadjikinov

Histometric evaluation of meat products - determination of area and comparison of results obtained by histology and chemistry pp. 101-106

B. Tremlová and P. Štarha

Screening for antimicrobial activity of some medicinal plants species of traditional Chinese medicine pp. 107-110

D. Janovská, K. Kubíková and L. Kokoška

Reference materials for the determination of contaminants in milk and milk products pp. 111-120

J. Táborský, A. Hejtmánková and J. Dolejšková

2003, volume 21, articles 2

Effect of lactic acid on the growth dynamics of Candida maltosa YP1 pp. 43-49

D. Lauková, Ľ. Valík and F. Görner

Relation between free amino acids and the biogenic amines contents in green tomatoes inoculated with Lactobacillus plantarum pp. 51-58

M. Veselá, M. Drdák and S. Standara

Extention of the spectra of plant products for the diet in coeliac disease pp. 59-70

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

Use of maturograph and spring oven for the dermination of wheat flour baking characteristics pp. 71-77

M. Hrušková and J. Skvrnová

Comparison of antioxidative activity data for aqueous extracts of lemon balm (Melissa officinalis L.), oregano (Origanum vulgare L.), thyme (Thymus vulgaris L.), and agrimony (Agrimonia eupatoria L.) obtained by conventional methods and the DNA-based biosensor pp. 78-84

Ľ. Heilerová, M. Bučková, P. Tarapčík, S. Šilhár and J. Labuda

2003, volume 21, articles 1

13C CP/MAS NMR spectra of pectins: a peak-fitting analysis in the C-6 region pp. 1-12

A. Synytsya, J. Opíková and J. Brus

Determination of vinyl chloride monomer in food contact materials by solid phase microextraction coupled with gas chromatography/mass spectrometry pp. 13-17

I. Jordáková, J. Dobiáš, M. Voldich and J. Poustka

Changes on Storage of Peanut Oils Containing High Levels of Tocopherols and β-Carotene pp. 19-27

Jan Pokorný, Lucie Parkányiová, Zuzana Réblová, Ludmila Trojáková, Hidetoschi Sakurai, Tatsuo Uematsu, Mitsuyoshi Miyahara and Tomohiro Yano

Wheat flour dough alveograph characteristics predicted by NIRSystems 6500 pp. 28-33

M. Hrušková and P. Šmejda

Properties of thin metallic films for microwave susceptors pp. 34-40

J. Česnek, J. Dobiáš, J. Houšová and J. Sedláček

2002, volume 20, articles 6

Antioxidant activity of rye caryopses and embryos extracts pp. 209-214

M. Karamać, R. Amarowicz, S. Weidner, S. Abe and F. Shahidi

Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology pp. 215-222

B. Hozová, J. Jančovičová, L. Dodok, V. Buchtová and L. Staruch

Essential oil composition of Ocimum basilicum L. and Ocimum minimum L. in Turkey pp. 223-228

Musa Özcan and Jean-Clause Chalchat

Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour pp. 229-236

J. Pokorný, A. Farouk Mansour, F. Pudil and V. Janda

Influence of the amount of rennet, calcium chloride addition, temperature, and high-pressure treatment on the course of milk coagulation pp. 237-244

A. Landfeld, P. Novotná and M. Houška

2002, volume 20, articles 5

Optical isomers of chloropropanediols: mechanisms of their formation and decomposition in protein hydrolysates pp. 161-170

J. Velíšek, M. Doležal, C. Crews and T. Dvořák

Comparison of four methods for identification of bifidobacteria to the genus level pp. 171-174

E. Vlková, J. Medková and V. Rada

Histometric evaluation of meat products - determination of size and number of objects pp. 175-180

B. Tremlová and P. Štarha

Antimutagenic effect of ellagic acid and its effect on the immune response in mice pp. 181-191

P. Šmerák, H. Šestáková, Z. Polívková, I. Bárta, B. Turek, J. Bártová, M. Langová and M. Anděl

Residence time distribution during egg yolk pasteurisation pp. 193-201

A. Landfeld, R. Žitný, M. Houška, K. Kýhos and P. Novotná

Testing of scanner and colour-meter for observation of changes during storage of two selected foods pp. 203-208

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

2002, volume 20, articles 4

Changes of wheat flour properties during short term storage pp. 125-130

M. Hrušková and D. Machová

Comparison of some commercial pectic enzyme preparations applicable in wine technology pp. 131-134

D. Čapounová and M. Drdák

The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation pp. 135-143

J. Karovičová and Z. Kohajdová

Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo Paulo (Brazil) pp. 144-150

C.K.B. Ferrari and E.A.F.S. Torres

Temperature profiles in dough products during microwave heating with susceptors pp. 151-160

J. Houšová and K. Hoke

2002, volume 20, articles 3

The occurrence of moulds in fermented raw meat products pp. 89-94

A. Mižáková, M. Pipová and P. Turek

Immobilized metal ion chromatographic (IMAC) determination of ovomucoid in hen's egg white pp. 95-97

A. Prošková and J. Kučera

Proximate neutral lipid composition of niger (Guizotia abyssinica Cass.) seed pp. 98-104

Mohamed Fawzy Ramadan and Jörg-Thomas Mörsel

Sensory quality of stored croissant-type bakery products pp. 105-112

B. Hozová, I. Kukurová, R. Turicová and L. Dodok

Influence of ozone on properties of jams pp. 113-115

Ľ. Polívka, E. Fendrich and B. Škárka

Microwave heating - the influence of oven and load parameters on the power absorbed in the heated load pp. 117-124

J. Houšová and K. Hoke

2002, volume 20, articles 2

Beta-galactosidase activity in psychrotrophic microorganisms and their potential use in food industry pp. 43-47

P. Karasová, V. Spiwok, Š. Malá, B. Králová and N.J. Russell

Inhibition of Aspergillus niger DMF 0801 by monoacylglycerols prepared from coconut oil pp. 48-52

Z. Řiháková, V. Filip, M. Plocková, J. Šmidrkal and R. Červenková

Optimisation of indirect competitive ELISAs of a-, b-, and k-caseins for the recognition of thermal and proteolytic treatment of milk and milk products pp. 53-62

M. Vítková, P. Rauch and L. Fukal

A simple method for determination of deoxynivalenol in cereals and flours pp. 63-68

F. Kotal and Z. Radová

The conformability of two equations for bacterial growth in pork pp. 69-73

M. Miyahara, T. Matsumoto, H. Sakurai and P. Pipek

Chemical and biochemical changes during microwave treatment of wheat pp. 74-78

J. Kaasová, B. Hubáčková, P. Kadlec, J. Příhoda and Z. Bubník

Changes in Egg Volatiles during Storage pp. 79-82

J. Adamiec, M. Doležal, K. Míková and J. Davídek

Authenticity of 100% orange juice in the Czech market in 1996-2001 pp. 83-88

M. Voldřich, P. Skálová, F. Kvasnička, P. Cuhra, M. Kubík and P. Pyš

2002, volume 20, articles 1

Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin pp. 1-6

M. Karamać, R. Amarowicz and H. Kostyra

Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates pp. 7-14

M. Hrčková, M. Rusňáková and J. Zemanovič

Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity pp. 15-22

A. Troszyńska and E. Ciska

Microwave treatment and drying of germinated pea pp. 23-30

M. Skulinová, P. Kadlec, J. Kaasová, J. Dostálová, M. Zátopková, V. Hosnedl and J. Hrachovinová

Simulation scheduling in food industry application pp. 31-37

S. Simeonov and J. Simeonovová

Životní jubileum prof. Ing. Jiřího Davídka, DrSc pp. 39-40

J. Velíšek