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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2001, volume 19, articles 6

Content of phenolic acids in rye caryopses determined using DAD-HPLC method pp. 201-205

R. Amarowicz and S. Weidner

Verification of suitability of selected detection systems for estimating antibiotic residues in goat's milk pp. 207-212

B. Hozová and Ľ. Minarovičová

Wheat flour dough rheological characteristics predicted by NIRSystems 6500 pp. 213-218

M. Hrušková, M. Bednářová and F. Novotný

Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough pp. 219-223

Z. Špačková, J. Příhoda and S. Rovnaníková

Sugar beet as a raw material for bioethanol production pp. 224-234

A. Hinková and Z. Bubník

Evidence of spice black pepper adulteration pp. 235-239

B. Tremlová

2001, volume 19, articles 5

Unusual behavior of natural polyphosphates during IMAC pp. 161-165

M. Kmínková, A. Prošková and J. Kučera

Effect of yeast extract supplementation on β-galactosidase activity of Lactobacillus delbrueckii subsp. bulgaricus 11842 grown in whey pp. 166-170

D. Bury, J. Geciova and P. Jelen

Lactococcus lactis subsp. lactis LTM 32, a new bacteriocin-producing strain isolated from Vietnamese fermented milk pp. 171-176

T.M. Do, M. Plocková and J. Chumchalová

Fatty acids in lipids of carp (Cyprinus carpio) tissues pp. 177-181

M. Kmínková, R. Winterová and J. Kučera

The cereal grains: focus on vitamin E pp. 182-188

H. Zielinski, E. Ciska and H. Kozlowska

Wheat and flour quality relations in a commercial mill pp. 189-195

M. Hrušková, K. Hanzlíková and P. Varáček

Determination of astringent taste in model solutions and in beverages pp. 196-200

H. Valentová, S. Škrovánková, Z. Panovská and J. Pokorný

2001, volume 19, articles 4

Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures pp. 121-124

J. Pažáková, M. Pipová, P. Turek and J. Nagy

Assay of antibiotic detection limits in cow's milk model samples and comparison of sensitivity of various detection systems (disk diffusion method, Delvotest SP and Penzym S 100) pp. 125-131

B. Hozová and M. Kratmüllerová

The determination of isoflavones and coumestrol by capillary electrophoresis pp. 132-138

J. Moravcová and T. Kleinová

Antioxidant activity of phenolic fraction of pea (Pisum sativum) pp. 139-142

R. Amarowicz, M. Karamać and S. Weidner

The determination of ferulic acid in sugar beet pulp pp. 143-147

P. Jankovská, J. Čopíková and A. Sinitsya

Use of helical ribbon mixer for measurement of rheological properties of fruit pulps pp. 148-153

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

Food preferences and choice among the Polish students pp. 154-160

E. Babicz-Zielińska

2001, volume 19, articles 3

Antioxidant activity of 2,6-dimethyl-3,5-dialkoxycarbonyl-1,4-dihydropyridines in metal-ion catalyzed lipid peroxidation pp. 81-84

G. Tirzitis, D. Tirzite and Z. Hyvonen

The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening pp. 85-89

I. Kubiš, I. Křivánek and S. Gajdůšek

Mutagenic effects of selected trichothecene mycotoxins and their combinations with aflatoxin B1 pp. 90-96

P. Šmerák, I. Bárta, Z. Polívková, J. Bártová and M. Sedmíková

Detection of olive oils authenticity by determination of their sterol content using LC/GC pp. 97-103

I. Bohačenko and Z. Kopicová

Extract from Silybum marianum as a nutraceutical: a double-blind placebo-controlled study in healthy young men pp. 106-110

V. Šimánek, N. Škottová, J. Bartek, J. Psotová, P. Kosina, L. Balejová and J. Ulrichová

Temperature profiles in microwave heated solid foods of slab geometry: Influence of process parameters pp. 111-120

J. Houšová and K. Hoke

2001, volume 19, articles 2

Strecker degradation products of aspartic and glutamic acids and their amides pp. 41-45

J. Rössner, J. Velíšek, F. Pudil and J. Davídek

Control of mould growth by Lactobacillus rhamnosus VT1 and Lactobacillus reuteri CCM 3625 on milk agar plates pp. 46-50

M. Plocková, J. Stiles, J. Chumchalová and R. Halfarová

Application of FT-IR spectroscopy in detection of food hydrocolloids in confectionery jellies and food supplements pp. 51-56

J. Čopíková, M. Černá, M. Novotná, J. Kaasová and A. Synytsya

Oligosaccharide synthesis using a-glucosidases of different origin pp. 57-61

Š. Malá, P. Karasová, M. Marková and B. Králová

Microwave treatment of rice pp. 62-66

J. Kaasová, P. Kadlec, Z. Bubník and V. Pour

Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening pp. 67-72

L. Němcová, J. Štětina and H. Valentová

Application of electrodialysis for lactic acid recovery pp. 73-80

V. Hábová, K. Melzoch, M. Rychtera, L. Přibyl and V. Mejta

2001, volume 19, articles 1

Influence of cheese ripening on the viscoelastic behaviour of edam cheese pp. 1-7

J. Buchar, I. Kubiš, S. Gajdůšek and I. Křivánek

Determination of aflatoxins in food products by the ELISA method pp. 8-12

J. Leszczyńska, J. Masłowska, A. Owczarek and U. Kucharska

Novel Strecker degradation products of tyrosine and dihydroxyphenylalanine pp. 13-18

J. Adamiec, K. Cejpek, J. Rössner and J. Velíšek

Determination of oxidative stability in mixtures of edible oil with nonlipidic substances pp. 19-23

L. Trojáková, Z. Réblová and Z. Pokorný

Changes during the extrusion of semolina in mixture with sugars pp. 24-30

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

Determination of essential oils content and composition in caraway (Carum carvi L.) pp. 31-36

J. Sedláková, B. Kocourková and V. Kubáň

Antibacterial activity of houttuynin sodium bisulphate (HSB) pp. 37-40

L. Kokoška and V. Rada

2000, volume 18, articles 6

The properties and quality of goat and sheep milk and its products pp. 207-212

B Hozová and M Grejtáková

Enzymic browning of apples by polyphenol oxidases pp. 213-218

J. Lachman, V. Pivec, M. Orsák and J. Kučera

Parametrs characterising the growth of Talaromyces avallaneus in relation to water activity (modelling fungal growth) pp. 219-223

Ľ. Valík and E. Piecková

Effect of contamination by Pseudomonas fluorescens on principal components and technological parameters of pasterized milk during storage pp. 224-234

M. Vyletělová and O. Hanuš

Use of spectrograph NIRS 6500 for prediction of wheat flour quality characteristics pp. 235-238

J. Pekárková, M. Hrušková, F. Novotný, D. Jurečka and E. Morávková

Effect of different model storage conditions on the quality of the croissant-type bakery products pp. 239-244

B. Hozová, Ľ. Valík and Z. Csaplárová

Evaluation of beer by sensory and gas chromatography analysis pp. 245-249

Thi Thu Huong Nguyen, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný and F. Pudil

Criteria of quality and freshness of hen aggs pp. 250-255

K. Míková and J. Davídek

2000, volume 18, articles 5

Proof of authenticity of pure instant coffee pp. 165-169

I. Bohačenko and Z. Veselý

Pathogenic micro-organisms in waste waters from daiies pp. 170-174

P. Navrátilová

Effects of lipolytic enzymes Pseudomonas fluorescens on liberation of fatty acids from milk fat pp. 175-182

M. Vyletělová, J. Ficnar and O. Hanuš

Verification of prediction of growth of Listeria monocytogenes micro-organism in chicken meat pp. 183-186

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

Changes in quality of natural orange juice pasteurised by high pressure during storage pp. 187-193

J. Strohalm, H. Valentová, M. Houška, P. Novotná, A. Landfeld, K. Kýhos and R. Grée

Controlled thawing of foods pp. 194-200

K. Hoke, L. Klíma, R. Grée and M. Houška

Composition and nutritional value of amaranth seeds pp. 201-206

P. Kalač and J. Moudrý

The properties and quality of goat and sheep milk and its products - a review pp. 207-211

B. Hozová and M. Grejtáková

2000, volume 18, articles 4

A new amperometric sucrose biosensor based on fructose dehydrogenase pp. 121-123

V. Mastihuba and B. Leporisová

Influence of natural antioxidants on heat-untreated meat products quality pp. 124-128

Ľ. Korimová, D. Máté and P. Turek

Screening of strains of Saccharomyces cerevisiae for ethanol fermentation of very-high-gravity substrates pp. 129-136

P. Bafrncová, D. Šmogrovičová, T. Foltin, I. Sláviková and J. Pátková

Evaluation of beer quality by sensory analysis pp. 137-142

Thi Thu Huong Nguyen, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný and F. Pudil

The use of polarity profiles of texture in the sensory evaluation of apples pp. 143-147

V. Horčin and I. Findová

Food consumption, its aspects and consequences pp. 148-152

J. Hrubý

Antioxidant complex of bioflavonoids and ascorbic acid in apples (Malus pumila Mill.) - a review pp. 153-158

J. Lachman, M. Orsák and V. Pivec

Specific microflora of packed meet - a review pp. 159-163

I. Steinhauserová

2000, volume 18, articles 3

Non-linear relationship between food resource exploitation and population density of stored-product pests pp. 81-85

V. Stejskal

Moisture sorption isotherms of millet seeds pp. 86-90

N.D. Menkov and D.I. Gelyazkov

Phenotypic features and enzymatic profile of a Lactococcus lactis strain isolated from wara, an indigenous cheese product from Nigeria pp. 91-94

N.A. Olasupo

Molecular detection of Brucella in milk using polymerase chain reaction pp. 95-97

A. Mohsen

Benzoic acid in some milk products from the market in the Czech Republic pp. 99-102

A. Hejtmánková, J. Dolejšková, V. Horák, H. Dragounová and F. Louda

A new method for rapid detection of Listeria monocytogenes in food pp. 103-109

K. Zdeňková, K. Demnerová, G. Jeníková and J. Pazlarová

Influence of the specific growth rate on formation of sterols in yeast Saccharomyces cerevisiae during fed-batch cultivation pp. 110-114

J. Čermák, M. Rychtera, P. Nechvíle, J. Náhlík, K. Melzoch, J. Šindelář, J. Vovsík and J. Votruba

Composition and nutritinal value of quinoa (Chenopodium quinoa) - a review pp. 115-119

P. Kalač and J. Moudrý

2000, volume 18, articles 2

Capillary electrophoretic and liquid chromatographic determination of synthetic dyes in non-alcoholic drinks and wine samples pp. 41-48

I. Jančářová, A. Vondráčková, A. Šlampová and V. Kubáň

Antioxidant activities of allspice extracts in rapeseed oil pp. 49-51

D.V. Nguyen, M. Takácsová, M.N. Dang and K. Kristiánová

Influence of yogurt cultures on benzoic acid content in yoghurt pp. 52-54

A. Hejtmánková, V. Horák, J. Dolejšková, F. Louda and H. Dragounová

Microscopic examination of products from fish meat pp. 55-60

B. Tremlová

Trace elements content in virgin sunflower oil production pp. 61-65

M. Koreňovská and O. Poláčeková

Colour of baked products during baking pp. 67-70

P. Novotná and A. Landfeld

Effect of the year and storage on ascorbic acid content and total polyphenol content in three apple varieties pp. 71-74

J. Lachman, M. Orsák, V. Pivec and J. Kučera

Strains for fermentation of high gravity worts - a review pp. 75-80

J. Pátková, D. Šmogrovičová, Z. Dömény and P. Bafrncová

2000, volume 18, articles 1

Multivariate calibration of raw cow milk using NIR spectroscopy pp. 1-4

O. Kukačková, L. Čurda and J. Jindřich

Changes of iodine content in milk of cows treated with Betadine pp. 5-8

L. Čurda and J. Rudolfová

Influence of germination on the carbohydrate composition of pea pp. 9-13

P. Kadlec, A. Rubecová, Z. Réblová, H. Štarhová and Z. Bubník

Storage of sugar beet raw juice pp. 14-22

A. Hinková, Z. Bubník, H. Štarhová, V. Pour and P. Kadlec

Application of computer image analysis for evaluation and control of the sucrose crystallization process pp. 23-28

Z. Bubník, P. Kadlec, H. Štarhová, V. Pour and A. Hinková

Chromatography of barley b-glucans pp. 29-34

J. Čopíková, A. Sinitsya and K. Vaculová

Resveratrol - occurrence in wine originating from Czech vineyard regions and effect on human health pp. 35-40

K. Melzoch, V. Filip, D. Buckiová, I. Hanzlíková and J. Šmidrkal