Czech Journal of Food Sciences

1999 - 2026

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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1999, volume 17, articles 1

Enterocin NA: A Bacteriocin Produced by Enterococcus faecalis BFE 1057 Isolated from a Nigerian Fermented Dairy Product pp. 1-4

N.A. Olasupo, U. Schillinger, C. Franz and W.H. Holzapfel

Sestavení kompetitivní enzymové imunoanalýzy pro stanovení α-laktalbuminu a β-laktoglobulinů kravského mléka pp. 5-14

L. Karasova, P. Rauch and L. Fukal

Štúidium rastu a produkcie biogénnych amínov niektorými mikroorganizmami za modelových podmienok pp. 15-21

G. Greif, M. Greifova, J. Dvoran, J. Karovicova and V. Buchtova

Vliv smykové viskozity a elasticity na senzorickou viskozitu modelových kapalných potravin pp. 23-30

P. Novotna, M. Houska, V. Sopr, H. Valentova and P. Stern

Senzoricke hodnotenie jogurtov vyrobenych z kravského, ovčieho a kozieho mlieka pp. 31-34

J. Paiakova, O. Burdova, P. Turek and A. Laciakova

Relevance of folic acid fortification of foods in the nutrition of women and children pp. 35-39

R. Uherova, M. Horkulicova and M. Mikusova

volume preprint

Current trends and future perspectives in dairy by-product valorisation

Aslihan Tüğen

Effect of compound preservative treatment on the quality and physicochemical properties of fresh-cut lotus root

Xinhui Wang, Tingting Yang, Lele Zhao, Yuxi Zhou, Yi Jie Zhang and Yang Liu

Study on the browning mechanism of apple juice based on untargeted metabolomics

Junpeng Bao, Mengyi Li, Ziwei Liu, Shuhui Zhang, Longying Pei, Qiuru Yin, Gelin Lü, Litao Zhang, Heng Zhang, Jianli Ding and Jia Li

Artichoke as a novel substrate for kombucha fermentation: Fermentation characteristics, functional properties, and sensory evaluation

Anh Duy Do, Xuyen Nguyen Le Bao, Hong Viet La and Thach Phan Van

Impact of microencapsulation and milk matrix on Lactobacillus acidophilus survivalin yoghurt-based icecreams

Feray İnci Maden and Salih Özdemir

Production and quality assessment of fig wine: A comparative study on Turkish fig varieties

Ziya Binat and Ayşegül Kirca-Toklucu