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Perspectives and applications of immobilised beta-galactosidase in food industry - a review
Perspectives and applications of immobilised beta-galactosidase in food industry - a review
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Perspectives and applications of immobilised beta-galactosidase in food industry - a review

Grosova, Z.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Oddelenie Biochemickej a Potravinarskej Technologie ; Rosenberg, M.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Oddelenie Biochemickej a Potravinarskej Technologie ; Rebros, M.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Oddelenie Biochemickej a Potravinarskej Technologie

Czech Journal of Food Sciences, 2008-01, Vol.26 (1), p.1-14 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms - a review
Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms - a review
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Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms - a review

Vlkova, H.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic) ; Babak, V.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic) ; Seydlova, R.,Vyzkumny Ustav Mlekarensky, Prague (Czech Republic) ; Pavlik, I.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic) ; Schlegelova, J.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic)

Czech Journal of Food Sciences, 2008-01, Vol.26 (5), p.309-323 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Relationships Between Some Hordein Components and Quality Properties in Two Tunisian Barley Varieties as Influenced by Nitrogen Fertilisation
Relationships Between Some Hordein Components and Quality Properties in Two Tunisian Barley Varieties as Influenced by Nitrogen Fertilisation
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Relationships Between Some Hordein Components and Quality Properties in Two Tunisian Barley Varieties as Influenced by Nitrogen Fertilisation

Bettaieb-Ben Kaab, L ; El Felah, M ; Lauriere, M

Czech Journal of Genetics and Plant Breeding, 2005-01, Vol.41 (1), p.11-16 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Prospects for rapid bioluminescent detection methods in the food industry - a review
Prospects for rapid bioluminescent detection methods in the food industry - a review
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Prospects for rapid bioluminescent detection methods in the food industry - a review

Pavel Dostálek ; Tomáš Brányik

Czech Journal of Food Sciences, 2005-01, Vol.23 (3), p.85-92 [Periódico revisado por pares]

Czech Academy of Agricultural Sciences

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5
Ultrasonic effect on pH, electric conductivity, and tissue surface of button mushrooms, brussels sprouts and cauliflower
Ultrasonic effect on pH, electric conductivity, and tissue surface of button mushrooms, brussels sprouts and cauliflower
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Ultrasonic effect on pH, electric conductivity, and tissue surface of button mushrooms, brussels sprouts and cauliflower

Jambrak, A.R.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology ; Mason, T.J.,Coventry Univ. (United Kingdom). Sonochemistry Centre ; Paniwnyk, L.,Coventry Univ. (United Kingdom). Sonochemistry Centre ; Lelas, V.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology

Czech Journal of Food Sciences, 2007-01, Vol.25 (2), p.90-99 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Nondestructive identification of tea (Camellia sinensis L.) varieties using FT-NIR spectroscopy and pattern recognition
Nondestructive identification of tea (Camellia sinensis L.) varieties using FT-NIR spectroscopy and pattern recognition
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Nondestructive identification of tea (Camellia sinensis L.) varieties using FT-NIR spectroscopy and pattern recognition

Chen, Q.,Jiangsu Univ., Zhenjiang (China). School of Food and Biological Engineering ; Zhao, J.,Jiangsu Univ., Zhenjiang (China). School of Food and Biological Engineering ; Liu, M.,Jiangxi Agricultural Univ., Nanchang (China). Engineering Coll ; Cai, J.,Jiangsu Univ., Zhenjiang (China). School of Food and Biological Engineering

Czech Journal of Food Sciences, 2008-01, Vol.26 (5), p.360-367 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Isolation and identification of a strain producing cold-adapted beta-galactosidase, and purification and characterisation of the enzyme
Isolation and identification of a strain producing cold-adapted beta-galactosidase, and purification and characterisation of the enzyme
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Isolation and identification of a strain producing cold-adapted beta-galactosidase, and purification and characterisation of the enzyme

Liu, W.Y.,Xinjiang Academy of Agricultural Sciences, Urumqi (China). Inst. of Microbiology ; Shi, Y.W.,Xinjiang Academy of Agricultural Sciences, Urumqi (China). Inst. of Microbiology ; Wang, X.Q.,Xinjiang Academy of Agricultural Sciences, Urumqi (China). Inst. of Microbiology ; Wang, Y.,Xinjiang Academy of Agricultural Sciences, Urumqi (China). Inst. of Microbiology ; Wei, C.Q.,Shihezi Univ. (China). Coll. of Food ; Lou, K.,Xinjiang Academy of Agricultural Sciences, Urumqi (China). Inst. of Microbiology

Czech Journal of Food Sciences, 2008-01, Vol.26 (4), p.284-290 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Influence of media composition and temperature on volatile aroma production by various wine yeast strains
Influence of media composition and temperature on volatile aroma production by various wine yeast strains
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Influence of media composition and temperature on volatile aroma production by various wine yeast strains

Petravic Tominac, V.,University of Zagreb (Croatia). Dept. of Biochemical Engineering ; Kovacevic Ganic, K.,University of Zagreb (Croatia). Dept. of Food Technology Engineering ; Komes, D.,University of Zagreb (Croatia). Dept. of Food Technology Engineering ; Gracin, L.,University of Zagreb (Croatia). Dept. of Food Technology Engineering ; Banovic, M.,University of Zagreb (Croatia). Dept. of Food Technology Engineering ; Maric, V.,University of Zagreb (Croatia). Dept. of Biochemical Engineering

Czech Journal of Food Sciences, 2008-01, Vol.26 (5), p.376-382 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
The sensory characteristics of berry-flavoured kefir
The sensory characteristics of berry-flavoured kefir
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The sensory characteristics of berry-flavoured kefir

Lütfiye Yilmaz ; Tülay Özcan Yilsay ; Arzu Akpinar Bayizit

Czech Journal of Food Sciences, 2006-01, Vol.24 (1), p.26-32 [Periódico revisado por pares]

Czech Academy of Agricultural Sciences

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10
Preparation of high Fischer ratio oligopeptide by proteolysis of corn gluten meal
Preparation of high Fischer ratio oligopeptide by proteolysis of corn gluten meal
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Preparation of high Fischer ratio oligopeptide by proteolysis of corn gluten meal

Ma, Y.,Institute of Technology, Harbin (China). Coll. of Food Science and Engineering ; Lin, L.,Beijing Sanyuan Foods Co., Ltd. (China). Technical Center ; Sun, D.W.,Institute of Technology, Harbin (China). Coll. of Food Science and Engineering

Czech Journal of Food Sciences, 2008-01, Vol.26 (1), p.38-47 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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