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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2016, volume 34, articles 6

INDEX OF VOLUME 34 (2016), AUTHORS INDEX pp. I-VIII

Editors

Prevalence and control of Listeria monocytogenes in the food industry - a review pp. 469-487

Imran Khan, Jangrez Khan, Sumaira Miskeen, Charles Nkufi Tango, Youn-Seo Park and Deog-Hwan Oh

Application of nisin - the well-known lactic acid bacteria bacteriocin - against spoilage bacteria in tangerine wine pp. 488-494

Jinjin Pei, Lei Jiang, Huiping Dai and Pei Chen

Identification of Smallanthus sonchifolius in herbal tea mixtures by PCR and DART/TOF-MS methods pp. 495-502

Jana Žiarovská, Aleš Rajchl, Eloy Fernández, Jana Prchalová and Luigi Milella

Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system pp. 503-510

Ai-Nong Yu and Le-Pan Tang

Preparation of conjugated linoleic acid enriched derivatives by conventional and biphasic isomerisation pp. 511-521

Jan Kyselka, Lukáš Thomes, Simona Remišová, Miroslav Dragoun, Markéta Berčíková and Vladimír Filip

Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability pp. 522-529

Jelena Filipović, Milan Ivkov, Milenko Košutić and Vladimir Filipović

Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis pp. 529-533

Laetitia Gemelas, Pascal Degraeve, Arnaud Hallier and Yann Demarigny

Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake pp. 534-540

Samira Beikzadeh, Seyed Hadi Peighambardoust, Mehdi Beikzadeh, Mohammad ASGHARI Javar-Abadi and Aziz Homayouni-Rad

Immobilisation of endoinulinase on polyhydroxybutyrate microfibers pp. 541-546

Milos Beran, Jitka Pinkrová, Marian Urban and Josef Drahorád

Combined beef thawing using response surface methodology pp. 547-553

Jiahui Jin, Xiaodan Wang, Yunxiu Han, Yaoxuan Cai, Yingming Cai, Hongmei Wang, Lingtao Zhu, Liping Xu, Lei Zhao and Zhiyuan Li

Spent brewer's yeast extracts as a new component of functional food pp. 554-563

Bartłomiej Podpora, Franciszek Świderski, Anna Sadowska, Rita Rakowska and Grażyna Wasiak-Zys

Effects of transglutaminase-induced modification in the presence of oligochitosan of 1 kDa on the structure and gelling properties of caseinat pp. 564-569

Chun-Li Song and Xin-Huai Zhao

2016, volume 34, articles 5

Medicinal plants of the family Lamiaceae as functional foods - a review pp. 377-390

Klaudija Carović-Stanko, Marko Petek, Martina Grdiša, Jasna Pintar, Dalibor Bedeković, Mirjana Herak Ćustić and Zlatko Satovic

Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter Cultures pp. 391-396

Beata Paszczyk, Waldemar Brandt and Joanna Łuczyńska

Effect of microwave technology on some quality parameters and sensory attributes of black tea pp. 397-405

Ayşe Karadag, Nazmiye Avci, Kadriye Nur Kasapoglu and Beraat Özçelik

Extraction, fractionation, and chemical characterisation of fucoidans from the brown seaweed Sargassum pallidum pp. 406-413

Xin Liu, Bin Liu, Xiao-Lei Wei, Zhen-Liang Sun and Chang-Yun Wang

Effect of novel synthesised policosanyl phenolates on lipid oxidation pp. 414-421

Zhiqiang Wang, Seung Hwan Hwang and Soon Sung Lim

Heavy metals in the common carp (Cyprinus carpio L.) from three reservoirs in the Czech Republic pp. 422-428

Petra Vičarová, Hana Dočekalová, Andrea Ridošková and Pavlina Pelcová

Enzyme-linked immunosorbent assay for simultaneous detection of two fungicides kresoxim-methyl and trifloxystrobin in oranges pp. 429-438

Wei Yang, Jie Zhu, Ming-Qi Liu and Xian-Jun Dai

Wines with increased lignan content by the addition of lignan extracts pp. 439-444

Josef Balík, Pavel Híc, Jana Kulichová, Pavla Novotná, Jan Tříska, Naděžda Vrchotová, Jan Strohalm and Milan Houška

Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese pp. 445-455

Roberto J. Ceruti, María B. Pirola, Elisabet Ramos, Laura Robert, Amelia C. Rubiolo and Guillermo A. Sihufe

Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese pp. 456-462

Alessandra Del Caro, Costantino Fadda, Anna Maria Sanguinetti, Maria Giovanna Carboni, Giuliano Pinna, Tormod Naes, Elena Menichelli and Antonio Piga

Analysis of cube sugar drying in a convective dryer pp. 463-468

Jan Skočilas, Stanislav Solnař and Magzhan Aidossuly

2016, volume 34, articles 4

Stevioside and rebaudioside A - predominant ent-kaurene diterpene glycosides of therapeutic potential: a review pp. 281-299

Ena Gupta, Shalini Purwar, Shanthy Sundaram, Prashasti Tripathi and Gyanendra Rai

Effects of a bilberry preparation on selected cell lines of the digestive system pp. 300-305

Kamila Borowiec, Dominik Szwajgier, Anna Olejnik, Katarzyna Kowalska and Zdzisław Targoński

Proteolysis in raw milk in relation to microbiological indicators pp. 306-312

Jana Chramostová, Oto Hanuš, Marcela Klimešová, Irena Němečková, Petr Roubal, Jaroslav Kopecký, Radoslava Jedelská and Ludmila Nejeschlebová

Use of eggshells as a raw material for production of calcium preparations pp. 313-317

Barbara Dolińska, Marta Jelińska, Beata Szulc-Musioł and Florian Ryszka

Musts with an increased content of lignans from added spruce knot chips pp. 318-324

Pavla Novotná, Jan Tříska, Pavel Híc, Josef Balík, Naděžda Vrchotová, Jan Strohalm and Milan Houška

Phosvitin phosphopeptide preparation using immobilised trypsin and enhancing calcium absorption in growing rats pp. 325-331

Qiang Zhong, Xing-Ling Li, Wei-Dong Hu, Bo Zeng, Ren-Ming Liang, Hui Liu, Zai-Xin Li and Zhi Zhang

Native and non native sheep breed differences in canestrato pugliese cheese quality: a resource for a sustainable pastoral system pp. 332-340

Salvatore Claps, Giovanni Annicchiarico, Maria Antonietta Di Napoli, Francesco Paladino, Daniela Giorgio, Lucia Sepe, Roberta Rossi and Adriana Di Trana

Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology pp. 341-349

Qingfeng He, Yanjie Li, Pingping Zhang, Ailin Zhang and Haiqin Wu

Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina) pp. 350-355

Ramona Massoud, Kianoush Khosravi-Darani, Fereshteh Nakhsaz and László Varga

Change of selected antioxidant parameters of red wines during maturation pp. 356-361

Ján Mezey, Peter Czako, Ivana Mezeyová, Daniel Bajčan and Radoslav Kobolka

Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains pp. 362-369

Beata Piłat, Dorota Ogrodowska and Ryszard Zadernowski

Quality of eggs in different production systems pp. 370-376

Guler Yenice, Ozgur Kaynar, Mustafa Ileriturk, Feryaz Hira and Armagan Hayirli

2016, volume 34, articles 3

Microbiological quality of raw milk in the Czech Republic pp. 189-196

Kateřina Bogdanovičová, Marcela Vyletělová-Klimešová, Vladimír Babák, Libor Kalhotka, Ivana Koláčková and Renáta Karpíšková

Antibacterial characteristics of orange pigment extracted from Monascus pigments against Escherichia coli pp. 197-203

Guo-Ping Zhao, Ying-Qiu Li, Jie Yang and Kai-Yu Cui

Biofilm formation by Pseudomonas aeruginosa and disinfectant susceptibility of planktonic and biofilm cells pp. 204-210

Magdalena A. Olszewska, Aleksandra M. Kocot, Aleksandra Stanowicka and Łucja Łaniewska-Trokenheim

Content of polymerised triacylglycerols in fat of fried foods pp. 211-216

Liliya Mekhanoshina and Zuzana Réblová

Phenolic content of honey reduces in vitro starch digestibility pp. 217-223

Javier Parada, Jose L. Santos, Paula Cañoles and Nimia Manquián

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy pp. 224-232

Fei Shen, Qifang Wu, Anxiang Su, Peian Tang, Xiaolong Shao and Bing Liu

Quantification of bee-derived peptide defensin-1 in honey by competitive enzyme-linked immunosorbent assay, a new approach in honey quality control pp. 233-243

Ivana Valachová, Marcela Bučeková and Juraj Majtán

Characterisation of phenolics and other quality parameters of different types of honey pp. 244-253

Rostislav Halouzka, Petr Tarkowski and Sanja Ćavar Zeljković

Comparing phenolic composition of Cabernet Gernischet wines between rain-shelter cultivation and open-field cultivation pp. 254-270

Yan-Nan He, Peng-Fei Ning, Tai-Xin Yue and Zhen-Wen Zhang

The effect of wort filling time on fermentation, maturation and acetaldehyde content in beer pp. 265-270

Krzysztof Kucharczyk and Tadeusz Tuszyński

An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness pp. 271-279

Joanna Piepiórka-Stepuk, Katarzyna Tandecka and Marek Jakubowski

2016, volume 34, articles 2

Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review pp. 93-104

Corrado Rizzi, Federica Mainente, Gabriella Pasini and Barbara Simonato

Squid by-product gelatines: Effect on oxidative stress biomarkers in healthy rats pp. 105-110

Jesús Enrique Chan-Higuera, Rosario Maribel Robles-Sánchez, Armando Burgos-Hernández, Enrique Márquez-Ríos, Carlos Arturo Velázquez-Contreras and Josafat Marina Ezquerra-Brauer

Carp proteins as a source of bioactive peptides - an in silico approach pp. 111-117

Małgorzata Darewicz, Justyna Borawska and Monika Pliszka

Determination of trans-resveratrol action on two different types of neuronal cells, neuroblastoma and hippocampal cells pp. 118-126

Joanna Gerszon and Aleksandra Rodacka

Antioxidant activity, S-alk(en)yl-l-cysteine sulfoxide and polyphenol content in onion (Allium cepa L.) cultivars are associated with their genetic background pp. 127-132

Katarína Mitrová, Vojtěch Hrbek, Pavel Svoboda, Jana Hajšlová and Jaroslava Ovesná

Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products pp. 133-142

Audrius Pukalskas, Rita Kazernavičiuté and Jonas Balžekas

Fermented buttermilk-based beverage: impact on young volunteers' health parameters pp. 143-148

Raimondas Narkevičius, Arvydas Kaminskas, Jonas Algis Abaravičius, Dalius Vitkus, Valerija Jablonskienė and Dalia Sekmokienė

Artificial sweeteners and the environment pp. 149-153

Klára Kobetičová, Klára Anna Mocová, Lucie Mrhálková, Zuzana Fryčová and Vladimír Kočí

Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder pp. 154-159

Agnieszka Makowska, Dorota Cais-Sokolińska, Agnieszka Waśkiewicz, Grzegorz Tokarczyk and Hanna Paschke

Effects of allyl isothiocyanate on the shelf-life of gilthead sea bream (Sparus aurata) fillets pp. 160-165

Daniele Muscolino, Filippo Giarratana, Chiara Beninati, Graziella Ziino, Alessandro Giuffrida and Antonio Panebianco

Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress pp. 166-172

Indira Kosović, Marko Jukić, Antun Jozinović, Đurđica Ačkar and Daliborka Koceva Komlenić

Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese pp. 173-179

Rahele Nezhad Razmjoui Akhgar, Javad Hesari and Sodeif Azadmard Damirchi

Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film pp. 180-188

Na Wang, Yu-Zhe Gao, Peng Wang, Shu Yang, Tie-Min Xie and Zhi-Gang Xiao

2016, volume 34, articles 1

The use of products containing a phage in food industry as a new method for Listeria monocytogenes elimination from food (Listeria monocytogenes phages in food industry) - a review pp. 1-8

Damian Pietracha and Anna Misiewicz

Microbiological method using Bacillus megaterium with fusidic acid for detection of macrolides in milk pp. 9-15

Melisa Tumini, Orlando G. Nagel, Maria Pilar Molina and Rafael L. Althaus

Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates pp. 16-23

Yahui Li, Yanhong Ma, Mingtao Fan, Kaihong, Huang and Hongzhi Zhang

Cross-correlation of quality parameters of musts and wines enriched with lignans pp. 24-31

Pavla Novotná, Jan Tříska, Pavel Híc, Josef Balík, Naděžda Vrchotová, Jan Strohalm and Milan Houška

The occurrence of ochratoxin A in white and parboiled rice pp. 32-38

Jakub Toman, František Malíř, Vladimír Ostrý, Yann Grosse, Vladimír Dvořák, Tomáš Roubal and Lucie Neuchlová

Effect of chokeberry juice consumption on antioxidant capacity, lipids profile and endothelial function in healthy people: a pilot study pp. 39-46

Dariusz Nowak, Zofia Grąbczewska, Michał Gośliński, Karolina Obońska, Anita Dąbrowska and Jacek Kubica

Relationship between somatic cell count and milk casein level obtained by two different methods pp. 47-51

Danuta Beliavska-Aleksiejuné and Rolandas Stankevičius

Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat pp. 52-60

Anita Rokaityte, Gintare Zaborskiene, Irena Macioniene, Irmantas Rokaitis and Dalia Sekmokiene

Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions pp. 61-67

Renata Winterová, Marie Holasová and Vlasta Fiedlerová

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process pp. 68-78

Zhaohui Xue, Cen Wang, Lijuan Zhai, Wancong Yu, Huiru Chang, Xiaohong Kou and Fengjuan Zhou

Correlation between wheat starch annealing conditions and retrogradation during storage pp. 79-86

Kun Yu, Yan Wang, Yang Xu, Li Guo and Xianfeng Du

Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production pp. 87-92

Joanna Żochowska-Kujawska, Kazimierz Lachowicz, Małgorzata Sobczak, Grzegorz Bienkiewicz, Grzegorz Tokarczyk, Marek Kotowicz and Ewelina Machcińska

List of reviewers - 2015 pp. 570-579

Editors