Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Furan in food - a reviewVranova, J.,Vyskumny Ustav Potravinarsky, Bratislava (Slovak Republic) ; Ciesarova, Z.,Vyskumny Ustav Potravinarsky, Bratislava (Slovak Republic)Czech Journal of Food Sciences, 2009-01, Vol.27 (1), p.1-10 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Texto completo disponível |
2 |
Material Type: Artigo
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Formation of carboxylic acids during degradation of monosaccharidesNovotny, O.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Cejpek, K.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Velisek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy PotravinCzech Journal of Food Sciences, 2008-04, Vol.26 (2), p.113-131 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Texto completo disponível |
3 |
Material Type: Livro
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Phytochemical variability of species of section Meconidium of genus PapaverNovak J ; Philipson J.DSbornik Vysoke Skoly Zemedelske v Praze. Fakulta Agronomicka. R.A-C. Rostlinna Vyroba - Zemedelske Meliorace a Stavby (CSFR). no. 52, 1990Sem texto completo |
4 |
Material Type: Artigo
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Biosynthesis of food constituents: Natural pigments. Part 2 - a reviewVelisek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Davidek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Cejpek, K..,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy PotravinCzech Journal of Food Sciences, 2008-01, Vol.26 (2), p.73-98 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Texto completo disponível |
5 |
Material Type: Artigo
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Biosynthesis of food constituents: amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a reviewVelisek, 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.45-58 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Sem texto completo |
6 |
Material Type: Artigo
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Biosynthesis of food constituents: amino acids: 4. Non-protein amino acids - a reviewVelisek, J.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin) E-mail:jan.velisek@vscht.cz ; Kubec, R.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin) ; Cejpek, K.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin)Czech Journal of Food Sciences, 2006-01, Vol.24 (3), p.93-109 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Sem texto completo |
7 |
Material Type: Artigo
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Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins - a reviewVelisek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Cejpek, K.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy PotravinCzech Journal of Food Sciences, 2007, Vol.25 (1), p.1-16 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Texto completo disponível |
8 |
Material Type: Artigo
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Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 2 - a reviewVelisek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Cejpek, K.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy PotravinCzech Journal of Food Sciences, 2007-01, Vol.25 (3), p.101-118 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Texto completo disponível |
9 |
Material Type: Artigo
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Biosynthesis of food constituents: Peptides - a reviewVelisek, J.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin) E-mail:jan.velisek@vscht.cz ; Kubec, R.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin) ; Cejpek, K.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin)Czech Journal of Food Sciences, 2006-01, Vol.24 (4), p.149-155 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Sem texto completo |
10 |
Material Type: Artigo
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Biosynthesis of food constituents: amino acids: 1. The glutamic acid and aspartic acid groups - a reviewVelisek, 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 (1), p.1-10 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Sem texto completo |