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Food allergies and intolerances - A review
Food allergies and intolerances - A review
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Food allergies and intolerances - A review

Winterová, Renata ; Bartošková, Marie Pokorná ; Kejík, Zdeněk ; Rysová, Jana ; Laknerová, Ivana ; Urban, Marian ; Šmídová, Zuzana

Czech Journal of Food Sciences, 2021-01, Vol.39 (5), p.329-339 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Detection of soy in food from the Czech market using ELISA and PCR methods
Detection of soy in food from the Czech market using ELISA and PCR methods
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Detection of soy in food from the Czech market using ELISA and PCR methods

Kružíková, Kamila Novotná ; Popelková, Tereza ; Tšponová, Zuzana ; Doubková, Veronika ; Doleželová, Petra ; Laichmannová, Lucie

Czech Journal of Food Sciences, 2022-01, Vol.40 (5), p.375-382 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Quantification of parvalbumin in commercially important Mediterranean seafood species using real time PCR
Quantification of parvalbumin in commercially important Mediterranean seafood species using real time PCR
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Quantification of parvalbumin in commercially important Mediterranean seafood species using real time PCR

HOUHOULA, Dimitra ; DIMITRIOU, Polytimi ; MENGJEZI, Gena ; KYRANA, Vasiliki ; LOUGOVOIS, Vladimiros

Czech Journal of Food Sciences, 2015-01, Vol.33 (2), p.143-147 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Detecting soybean and milk in dairy and soy products with post-PCR high resolution melting assays
Detecting soybean and milk in dairy and soy products with post-PCR high resolution melting assays
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Detecting soybean and milk in dairy and soy products with post-PCR high resolution melting assays

Sovová, Tereza ; Křížová, Barbora ; Kučera, Ladislav ; Ovesná, Jaroslava

Czech Journal of Food Sciences, 2020-01, Vol.38 (4), p.209-214 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Development of a triplex real-time PCR for simultaneous detection of allergenic ingredients in processed food
Development of a triplex real-time PCR for simultaneous detection of allergenic ingredients in processed food
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Development of a triplex real-time PCR for simultaneous detection of allergenic ingredients in processed food

ZHANG, Wenju ; ZHAO, Yulei ; XU, Qingjin ; CHEN, Qin

Czech Journal of Food Sciences, 2018-02, Vol.36 (1), p.22-27 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Návrh digitalizace procesů v alergologii pomocí prvků mHealth
Návrh digitalizace procesů v alergologii pomocí prvků mHealth
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Tese 		Adicionar ao Meu Espaço

Návrh digitalizace procesů v alergologii pomocí prvků mHealth

Antošová, Kateřina

Vysoká škola ekonomická v Praze 2022

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7
Potentials of probiotics in the treatment of food allergy – a review
Potentials of probiotics in the treatment of food allergy – a review
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Potentials of probiotics in the treatment of food allergy – a review

Patel, A., Mansinhbhai Institute of Dairy and Food Technology, Mehsana (India). Division of Dairy and Food Microbiology ; Shah, N., Mansinhbhai Institute of Dairy and Food Technology, Mehsana (India). Division of Dairy and Food Microbiology

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.205-212 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Cow's milk proteins immunoreactivity and allergenicity in processed food
Cow's milk proteins immunoreactivity and allergenicity in processed food
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Cow's milk proteins immunoreactivity and allergenicity in processed food

Wroblewska, B., Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research ; Kaliszewska, A., Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research

Czech Journal of Food Sciences, 2012-01, Vol.30 (3), p.211-219 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods
Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods
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Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods

NĚMEČKOVÁ, Irena ; DRAGOUNOVÁ, Hedvika ; PECHAČOVÁ, Marta ; RYSOVÁ, Jana ; ROUBAL, Petr

Czech Journal of Food Sciences, 2011-01, Vol.29 (Special Issue), p.S42-S48 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Contribution to the immunomodulatory characteristics of probiotic bacteria
Contribution to the immunomodulatory characteristics of probiotic bacteria
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Contribution to the immunomodulatory characteristics of probiotic bacteria

Šalaková, Alexandra ; Bártová, Jiřina ; Drbohlav, Jan ; Roubal, Petr

Czech Journal of Food Sciences, 2011-01, Vol.29 (Special Issue), p.S36-S41 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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