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1
Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars
Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars
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Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars

Rop, O.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie a Mikrobiologie Potravin ; Balik, J.,Mendelova Univ., Lednice (Czech Republic). Ustav Poskliznove Technologie Zahradnickych Produktu ; Reznicek, V.,Mendelova Univ., Brno (Czech Republic). Ustav Slechteni a Mnozeni Zahradnickych Rostlin ; Jurikova, T.,Univerzita Konstantina Filozofa, Nitra (Slovak Republic). Ustav Prirodnych a Informatickych Vied ; Skardova, P.,Univerzita Palackeho, Olomouc (Czech Republic). Katedra Biologie ; Salas, P.,Mendelova Univ., Brno (Czech Republic). Ustav Slechteni a Mnozeni Zahradnickych Rostlin ; Sochor, J.,Mendelova Univ., Brno (Czech Republic). Ustav Slechteni a Mnozeni Zahradnickych Rostlin ; Mlcek, J.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie a Mikrobiologie Potravin ; Kramarova, D.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Biochemie a Analyzy Potravin

Czech Journal of Food Sciences, 2011-01, Vol.29 (1), p.65-73 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia
Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia
Material Type:
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Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia

Rabrenovic, B.,University of Belgrade (Serbia). Dept. of Food Technology and Biochemistry ; Dimic, E.,University of Novi Sad (Serbia). Faculty of Technology ; Maksimovic, M.,Militar Medical Academy, Belgrade (Serbia). Inst. of Hygiene ; Sobajic, S.,Belgrade Univ. (Serbia). Dept. of Bromatology ; Gajic-Krstajic, L.,University of Kragujevac, Cacak (Serbia). Faculty of Agronomy

Czech Journal of Food Sciences, 2011-01, Vol.29 (1), p.74-78 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Breeding for enhanced zinc and iron concentration in CIMMYT spring wheat germplasm
Breeding for enhanced zinc and iron concentration in CIMMYT spring wheat germplasm
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Breeding for enhanced zinc and iron concentration in CIMMYT spring wheat germplasm

Velu, G., International Maize and Wheat Improvement Center, Mexico (Mexico) ; Singh, R., International Maize and Wheat Improvement Center, Mexico (Mexico) ; Huerta-Espino, J., Campo Experimental Valle de Mexico, Chapingo (Mexico) ; Pena, J., International Maize and Wheat Improvement Center, Mexico (Mexico) ; Ortiz-Monasterio, I., International Maize and Wheat Improvement Center, Mexico (Mexico)

Czech Journal of Genetics and Plant Breeding, 2011-01, Vol.47 (Special Issue), p.S174-S177 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
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Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

Toemoeskoezi, S.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science ; Gyenge, L.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science ; Pelceder, A.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science ; Abonyi, T.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science ; Schoenlechner, R.,University of Natural Resources and Applied Life Sciences, Vienna (Austria). Dept. of Food Science and Technology ; Lasztity, R.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science

Czech Journal of Food Sciences, 2011-01, Vol.29 (2), p.109-116 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
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Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt

Grobelnik Mlakar, S.,University of Maribor, Hoce (Slovenia). Faculty of Agriculture and Life Science ; Bavec, M.,University of Maribor, Hoce (Slovenia). Faculty of Agriculture and Life Science ; Turinek, M.,University of Maribor, Hoce (Slovenia). Faculty of Agriculture and Life Science ; Bavec, F.,University of Maribor, Hoce (Slovenia). Faculty of Agriculture and Life Science

Czech Journal of Food Sciences, 2009-01, Vol.27 (5), p.309-319 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Biosynthesis of food constituents: amino acids: 3. Modified proteinogenic amino acids - a review
Biosynthesis of food constituents: amino acids: 3. Modified proteinogenic amino acids - a review
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Biosynthesis of food constituents: amino acids: 3. Modified proteinogenic amino acids - a review

Velisek, J.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin) E-mail:jan.velisek@vscht.cz ; Cejpek, K.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin)

Czech Journal of Food Sciences, 2006-01, Vol.24 (2), p.59-61 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa) varieties
Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa) varieties
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Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa) varieties

Lachman, J ; Pronek, D ; Hejtmankova, A ; Dudjak, J ; Pivec, V ; Faitova, K. (Ceska Zemedelska Univ., Prague (Czech Republic). Agronomicka Fakulta)

Horticultural science (Praha), 2003-12, Vol.30 (4), p.142-147 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Antioxidant activity coefficient, mechanism, and kinetics of different derivatives of flavones and flavanones towards superoxide radical
Antioxidant activity coefficient, mechanism, and kinetics of different derivatives of flavones and flavanones towards superoxide radical
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Antioxidant activity coefficient, mechanism, and kinetics of different derivatives of flavones and flavanones towards superoxide radical

Ahmed, S., Quaid-i-Azam Univ., Islamabad (Pakistan). Dept. of Chemistry ; Shakeel, F., Quaid-i-Azam Univ., Islamabad (Pakistan). Dept. of Chemistry

Czech Journal of Food Sciences, 2012-01, Vol.30 (2), p.153-163 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates
Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates
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Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates

Ren, J.,South China Univ. of Technology, Guangzhou (China). Coll. of Light Industry and Food Sciences ; Wang, H.,Technical Center of Shanghai Tobacco Corp. (China) ; Zhao, M.,South China Univ. of Technology, Guangzhou (China). Coll. of Light Industry and Food Sciences ; Cui, C.,South China Univ. of Technology, Guangzhou (China). Coll. of Light Industry and Food Sciences ; Hu, X.,South China Univ. of Technology, Guangzhou (China). Coll. of Light Industry and Food Sciences

Czech Journal of Food Sciences, 2010-01, Vol.28 (6), p.475-484 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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