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Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): Prevalence and Related Effects on Fish Quality
Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): Prevalence and Related Effects on Fish Quality
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Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): Prevalence and Related Effects on Fish Quality

Giarratana, F., University of Messina (Italy). Dept. of Veterinary Science ; Muscolino, D., University of Messina (Italy). Dept. of Veterinary Science ; Beninati, C., University of Messina (Italy). Dept. of Veterinary Science ; Ziino, G., University of Messina (Italy). Dept. of Veterinary Science ; Giuffrida, A., University of Messina (Italy). Dept. of Veterinary Science ; Trapani, M., University of Messina (Italy). Dept. of Veterinary Science ; Panebianco, A., University of Messina (Italy). Dept. of Veterinary Science

Czech Journal of Food Sciences, 2014-01, Vol.32 (4), p.320-325 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Quality of Cows' Milk from Organic and Conventional Farming
Quality of Cows' Milk from Organic and Conventional Farming
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Quality of Cows' Milk from Organic and Conventional Farming

Kourimska, L., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Quality of Agricultural Products ; Legarova, V., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Quality of Agricultural Products ; Panovska, Z., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition ; Panek, J., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition

Czech Journal of Food Sciences, 2014-01, Vol.32 (4), p.398-405 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Antioxidant and antimicrobial activities of beet root pomace extracts
Antioxidant and antimicrobial activities of beet root pomace extracts
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Antioxidant and antimicrobial activities of beet root pomace extracts

Canadanovic-Brunet, J.M., University of Novi Sad (Serbia). Faculty of Technology ; Savatovic, S.S., University of Novi Sad (Serbia). Faculty of Technology ; Cetkovic, G.S., University of Novi Sad (Serbia). Faculty of Technology ; Vulic, J.J., University of Novi Sad (Serbia). Faculty of Technology ; Djilas, S.M., University of Novi Sad (Serbia). Faculty of Technology ; Markov, S.L., University of Novi Sad (Serbia). Faculty of Technology ; Cvetkovic, D.D., University of Novi Sad (Serbia). Faculty of Technology

Czech Journal of Food Sciences, 2011-01, Vol.29 (6), p.575-585 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere
Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere
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Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere

Tomankova, J., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa ; Borilova, G., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa ; Steinhauserova, I., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa ; Gallas, L., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa

Czech Journal of Food Sciences, 2012-01, Vol.30 (5), p.395-403 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures
Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures
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Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures

Cao, R.,Ocean University of China, Qingdao (China). Coll. of Food Science and Engineering ; Xue, C.H.,Ocean University of China, Qingdao (China). Coll. of Food Science and Engineering ; Liu, Q.,Chinese Academy of Fishery Sciences, Qingdao (China). Yellow Sea Fisheries Research Inst ; Xue, Y.,Ocean University of China, Qingdao (China). Coll. of Food Science and Engineering

Czech Journal of Food Sciences, 2009-01, Vol.27 (2), p.102-108 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Effect of storage temperature on the quality of dry fermented sausage Polican
Effect of storage temperature on the quality of dry fermented sausage Polican
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Effect of storage temperature on the quality of dry fermented sausage Polican

Kamenik, J., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa ; Salakova, A., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa ; Borilova, G., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa ; Pavlik, Z., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa ; Standarova, E., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Mleka ; Steinhauser, L., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa

Czech Journal of Food Sciences, 2012-01, Vol.30 (4), p.293-301 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Preliminary Study using Visible and SW-NIR Analysis for Evaluating the Loss of Freshness in Commercially Packaged Cooked Ham and Turkey Ham
Preliminary Study using Visible and SW-NIR Analysis for Evaluating the Loss of Freshness in Commercially Packaged Cooked Ham and Turkey Ham
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Preliminary Study using Visible and SW-NIR Analysis for Evaluating the Loss of Freshness in Commercially Packaged Cooked Ham and Turkey Ham

Giron, J., Polytechnic University of Valencia (Spain). Dept. of Food Technology ; Ivorra, E., Polytechnic University of Valencia (Spain). Dept. of Systems Engineering and Control ; Sanchez, A.J., Polytechnic University of Valencia (Spain). Dept. of Systems Engineering and Control ; Fernandez-Segovia, I., Polytechnic University of Valencia (Spain). Dept. of Food Technology ; Barat, J.M., Polytechnic University of Valencia (Spain). Dept. of Food Technology ; Grau, R., Polytechnic University of Valencia (Spain). Dept. of Food Technology

Czech Journal of Food Sciences, 2014-01, Vol.32 (4), p.376-383 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Identification and Classification of Bulk Paddy, Brown, and White Rice Cultivars with Colour Features Extraction using Image Analysis and Neural Network
Identification and Classification of Bulk Paddy, Brown, and White Rice Cultivars with Colour Features Extraction using Image Analysis and Neural Network
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Identification and Classification of Bulk Paddy, Brown, and White Rice Cultivars with Colour Features Extraction using Image Analysis and Neural Network

Golpour, I., Bu-Ali Sina University, Hamedan (Iran). Dept. of Agricultural Machinery Engineering ; Parian, J.A., Bu-Ali Sina University, Hamedan (Iran). Dept. of Agricultural Machinery Engineering ; Chayjan, A., Bu-Ali Sina University, Hamedan (Iran). Dept. of Agricultural Machinery Engineering

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.280-287 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Variability of characteristic components of aronia
Variability of characteristic components of aronia
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Variability of characteristic components of aronia

Snebergova, J., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation ; Cizkova, H., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation ; Neradova, E., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation ; Kapci, B., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation ; Rajchl, A., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation ; Voldrich, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation

Czech Journal of Food Sciences, 2014-01, Vol.32 (1), p.25-30 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria
Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria
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Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria

Lamberti, C., University of Turin (Italy). Dept. of Life Sciences and Systems Biology ; Genovese, F., University of Turin (Italy). Dept. of Life Sciences and Systems Biology ; Coisson, J.D., University of Piemonte Orientale A. Avogadro, Novara (Italy). Dept. of Pharmaceutical Sciences ; Lobianco, G., University of Turin (Italy). Dept. of Life Sciences and Systems Biology ; Cocolin, L., University of Turin (Italy). Dept. of Life Sciences and Systems Biology ; Pessione, E., University of Turin (Italy). Dept. of Life Sciences and Systems Biology

Czech Journal of Food Sciences, 2014-02, Vol.32 (1), p.54-60 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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