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Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation
Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation
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Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation

Guttifera, Guttifera ; Rahmawati, Laila ; Sari, Selly Ratna ; Pratama, Filli ; Widowati, Tri Wardani

Czech Journal of Food Sciences, 2022-01, Vol.40 (3), p.202-209 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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Quality attributes of cookies enriched with functional protein isolate from red kidney beans
Quality attributes of cookies enriched with functional protein isolate from red kidney beans
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Quality attributes of cookies enriched with functional protein isolate from red kidney beans

Hayat, Imran ; Ahmad, Asif ; Rafique, Nagina ; Rafiq, Saima ; Bashir, Saiqa ; Ijaz, Raina ; Qayyum, Sohrab

Czech Journal of Food Sciences, 2022-01, Vol.40 (5), p.367-374 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Selected physical parameters and chemical compounds of different types of tomatoes
Selected physical parameters and chemical compounds of different types of tomatoes
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Selected physical parameters and chemical compounds of different types of tomatoes

Bojarska, Justyna Ewa ; Piłat, Beata ; Majewska, Katarzyna Małgorzata ; Sobiechowska, Daria Anna ; Narwojsz, Agnieszka

Czech Journal of Food Sciences, 2020-01, Vol.38 (1), p.28-35 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality
Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality
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Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality

Casado, Alba ; Álvarez, Alberto ; González, Leticia ; Fernández, Domingo ; Marcos, José L. ; Tornadijo, María E.

Czech Journal of Food Sciences, 2017-01, Vol.35 (6), p.496-506 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Effect of the dough mixing process on the quality of wheat and buckwheat proteins
Effect of the dough mixing process on the quality of wheat and buckwheat proteins
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Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Sluková, Marcela ; Levková, Julie ; Michalcová, Alena ; Horáčková, Šárka ; Skřivan, Pavel

Czech Journal of Food Sciences, 2017-01, Vol.35 (6), p.522-531 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake
Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake
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Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Jozinović, Antun ; Ačkar, Đurđica ; Jokić, Stela ; Babić, Jurislav ; Panak Balentić, Jelena ; Banožić, Marija ; Šubarić, Drago

Czech Journal of Food Sciences, 2017-01, Vol.35 (6), p.507-516 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Effect of muscle anatomical location on fatty acid composition of beaver (Castor fiber) females
Effect of muscle anatomical location on fatty acid composition of beaver (Castor fiber) females
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Effect of muscle anatomical location on fatty acid composition of beaver (Castor fiber) females

Razmaite, Violeta ; Pileckas, Vidmantas ; Juškiene, Violeta

Czech Journal of Food Sciences, 2019-01, Vol.37 (2), p.106-111 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Effect of glycerol on the physicochemical properties of cereal starch films
Effect of glycerol on the physicochemical properties of cereal starch films
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Effect of glycerol on the physicochemical properties of cereal starch films

AGHAZADEH, Mona ; KARIM, Roselina ; RAHMAN, Russly ABDUL ; SULTAN, Muhammad Tauseef ; JOHNSON, Stuart Kenth ; PAYKARY, Maryam

Czech Journal of Food Sciences, 2018-01, Vol.36 (5), p.403-409 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
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The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli

BOROWSKI, Jerzy ; NARWOJSZ, Agnieszka ; BOROWSKA, Eulalia Julitta ; MAJEWSKA, Katarzyna

Czech Journal of Food Sciences, 2015-01, Vol.33 (3), p.254-260 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology
Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology
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Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology

XIAN, Na ; HU, Guohua

Czech Journal of Food Sciences, 2018-01, Vol.36 (4), p.349-356 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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