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Natural bioactive compounds of honey and their antimicrobial activity
Natural bioactive compounds of honey and their antimicrobial activity
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Natural bioactive compounds of honey and their antimicrobial activity

Feknous, Nesrine ; Boumendjel, Mahieddine

Czech Journal of Food Sciences, 2022-01, Vol.40 (3), p.163-178 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Composition analysis and structural identification of anthocyanins in fruit of waxberry
Composition analysis and structural identification of anthocyanins in fruit of waxberry
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Composition analysis and structural identification of anthocyanins in fruit of waxberry

Qin, C.G.,Northwestern Polytechnical Univ., Shaanxi (China). Faculty of Life Science ; Li, Y.,Northwestern Polytechnical Univ., Shaanxi (China). Faculty of Life Science ; Niu, W.,Northwestern Polytechnical Univ., Shaanxi (China). Faculty of Life Science ; Ding, Y.,Northwestern Polytechnical Univ., Shaanxi (China). Faculty of Life Science ; Shang, X.,Northwestern Polytechnical Univ., Shaanxi (China). Faculty of Life Science ; Xu, C.,Northwestern Polytechnical Univ., Shaanxi (China). Faculty of Life Science

Czech Journal of Food Sciences, 2011-01, Vol.29 (2), p.171-180 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition
Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition
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Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition

Marie Holasová ; Vlasta Fiedlerová ; Petr Roubal ; Martina Pechačová

Czech Journal of Food Sciences, 2005-01, Vol.23 (5), p.196-201 [Periódico revisado por pares]

Czech Academy of Agricultural Sciences

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4
Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham
Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham
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Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham

Adamcová, Markéta ; van Andel, Vincent ; Strohalm, Jan ; Houška, Milan ; Ševčík, Rudolf

Czech Journal of Food Sciences, 2019-01, Vol.37 (1), p.57-61 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Onion waste as a rich source of antioxidants for meat products
Onion waste as a rich source of antioxidants for meat products
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Onion waste as a rich source of antioxidants for meat products

Bedrníček, Jan ; Laknerová, Ivana ; Linhartová, Zuzana ; Kadlec, Jaromír ; Samková, Eva ; Bárta, Jan ; Bártová, Veronika ; Mráz, Jan ; Pešek, Milan ; Winterová, Renata ; Vrchotová, Naděžda ; Tříska, Jan ; Smetana, Pavel

Czech Journal of Food Sciences, 2019-01, Vol.37 (4), p.268-275 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Possible complex approaches towards evaluating the quality of a destination in the context of tourism management
Possible complex approaches towards evaluating the quality of a destination in the context of tourism management
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Possible complex approaches towards evaluating the quality of a destination in the context of tourism management

RYGLOVÁ, Kateřina ; VAJČNEROVÁ, Ida

Agricultural economics (Praha), 2014-01, Vol.60 (5), p.199-207 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review
Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review
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Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review

PEZESHK, Samaneh ; OJAGH, Seyed Mahdi ; ALISHAHI, Alireza

Czech Journal of Food Sciences, 2015-01, Vol.33 (3), p.195-203 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
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Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation

Ciesarová, Z. ; Kukurová, K. ; Bednáriková, A. ; Marková, L. ; Baxa, S.

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S96-S98 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Isolation of Natural Compounds with Organoleptic Properties Using Selected Advanced Extraction Techniques
Isolation of Natural Compounds with Organoleptic Properties Using Selected Advanced Extraction Techniques
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Isolation of Natural Compounds with Organoleptic Properties Using Selected Advanced Extraction Techniques

Výbohová, Veronika ; Hroboňová, Katarína

Chemické listy, 2023-06, Vol.117 (6), p.365-372 [Periódico revisado por pares]

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10
Millisecond pyrolysis ― mathematic model and parametric sensitivity
Millisecond pyrolysis ― mathematic model and parametric sensitivity
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Millisecond pyrolysis ― mathematic model and parametric sensitivity

VALASKOVA, Z ; HORAK, J

Collection of Czechoslovak chemical communications, 1989-01, Vol.54 (6), p.1612-1629 [Periódico revisado por pares]

Praha: Czechoslovak Academy of Sciences, Institute of Organic Chemistry and Biochemistry

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