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Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources
Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources
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Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources

Slozilova, I., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Purkrtova, S., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Biochemistry and Microbiology ; Kosova, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Mihulova, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Svirakova, E., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Demnerova, K., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Biochemistry and Microbiology

Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.145-151 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Concentrating n-3 fatty acids from crude and refined commercial salmon oil
Concentrating n-3 fatty acids from crude and refined commercial salmon oil
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Concentrating n-3 fatty acids from crude and refined commercial salmon oil

Pando, M.E., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology ; Bravo, B., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology ; Berrios, M., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology ; Galdames, A., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology ; Rojas, C., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology ; Romero, N., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology ; Camilo, C., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology ; Encina, C., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology ; Rivera, M., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology ; Rodriguez, A., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology ; Aubourg, S.P., Instituto de Investigaciones Marinas, Vigo (Spain). Dept. of Food Technology

Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.169-176 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties
Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties
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Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties

Smetankova, J., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology ; Hladikova, Z., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology ; Zimanova, M., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology ; Greif, G., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology ; Greifova, M., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology

Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.152-157 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Elaboration of Novel Extraction Procedure to Reveal Bioactive Component Profile of Anthocyanin-Rich Plants
Elaboration of Novel Extraction Procedure to Reveal Bioactive Component Profile of Anthocyanin-Rich Plants
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Elaboration of Novel Extraction Procedure to Reveal Bioactive Component Profile of Anthocyanin-Rich Plants

Kiss, A., Egerfood Regional Knowledge Center, Eger (Hungary). Food Science Institute ; Rapi, S., Egerfood Regional Knowledge Center, Eger (Hungary). Food Science Institute ; Korozs, M., Egerfood Regional Knowledge Center, Eger (Hungary). Food Science Institute ; Forgo, P., Egerfood Regional Knowledge Center, Eger (Hungary). Food Science Institute

Czech Journal of Food Sciences, 2014-01, Vol.32 (4), p.384-390 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Concentrations of ergosterol and trichothecenes in the grains of three Triticum species
Concentrations of ergosterol and trichothecenes in the grains of three Triticum species
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Concentrations of ergosterol and trichothecenes in the grains of three Triticum species

Wiwart, M.,University of Warmia and Mazury, Olsztyn (Poland). Dept. of Plant Breeding and Seed Production ; Perkowski, J.,University of Life Sciences, Poznan (Poland). Dept. of Chemistry ; Budzynski, W.,University of Warmia and Mazury, Olsztyn (Poland). Dept. of Agrotechnology and Crop Management ; Suchowilska, E.,University of Warmia and Mazury, Olsztyn (Poland). Dept. of Plant Breeding and Seed Production ; Busko, M.,University of Life Sciences, Poznan (Poland). Dept. of Chemistry ; Matysiak, A.,University of Life Sciences, Poznan (Poland). Dept. of Chemistry

Czech Journal of Food Sciences, 2011-01, Vol.29 (4), p.430-440 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Engineering rice based medium for production of lovastatin with Monascus species
Engineering rice based medium for production of lovastatin with Monascus species
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Engineering rice based medium for production of lovastatin with Monascus species

Panda, B.P.,Hamdard Univ., New Delhi (India). Pharmaceutical Biotechnology Lab ; Javed, S.,Hamdard Univ., New Delhi (India). Molecular Biology and Biotechnology Lab ; Ali, M.,Hamdard Univ., New Delhi (India). Pharmaceutical Biotechnology Lab

Czech Journal of Food Sciences, 2009-01, Vol.27 (5), p.352-360 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
The use of Bacillus subtilis for screening fusaric acid production by Fusarium spp
The use of Bacillus subtilis for screening fusaric acid production by Fusarium spp
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The use of Bacillus subtilis for screening fusaric acid production by Fusarium spp

Srobarova, A.,Slovenska Akademia Vied, Bratislava (Slovak Republic). Botanicky Ustav ; Eged, S.,Slovenska Akademia Vied, Bratislava (Slovak Republic). Botanicky Ustav ; Teixeira da Silva, J.,Faculty of Agriculture, Mikicho (Japan). Dept. of Horticulture ; Ritieni, A.,University of Naples Federico II, Portici (Italy). Dept. of Food Science ; Santini, A.,University of Naples Federico II, Portici (Italy). Dept. of Food Science

Czech Journal of Food Sciences, 2009-01, Vol.27 (3), p.203-209 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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