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Variability of characteristic components of aronia
Variability of characteristic components of aronia
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Variability of characteristic components of aronia

Snebergova, J., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation ; Cizkova, H., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation ; Neradova, E., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation ; Kapci, B., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation ; Rajchl, A., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation ; Voldrich, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation

Czech Journal of Food Sciences, 2014-01, Vol.32 (1), p.25-30 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract
In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract
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In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract

Wong, Y.H., UCSI University, Kuala Lumpur (Malaysia). Dept. of Food Science and Nutrition ; Tan, C.P., UCSI University, Kuala Lumpur (Malaysia). Dept. of Food Science and Nutrition ; Long, K., UCSI University, Kuala Lumpur (Malaysia). Dept. of Food Science and Nutrition ; Nyam, K.L., UCSI University, Kuala Lumpur (Malaysia). Dept. of Food Science and Nutrition

Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.177-181 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander
Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander
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Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander

Gladyshev, M.I., Russian Academy of Sciences, Akademgorodok (Russia). Institute of Biophysics ; Sushchik, N.N., Russian Academy of Sciences, Akademgorodok (Russia). Institute of Biophysics ; Gubanenko, G.A., Siberian Federal University, Krasnoyarsk (Russia) ; Makhutova, O.N., Russian Academy of Sciences, Akademgorodok (Russia). Institute of Biophysics ; Kalachova, G.S., Russian Academy of Sciences, Akademgorodok (Russia). Institute of Biophysics ; Rechkina, E.A., Siberian Federal University, Krasnoyarsk (Russia) ; Malyshevskaya, K.K., Siberian Federal University, Krasnoyarsk (Russia)

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.226-231 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Phenolic Compounds and Antioxidant Capacity of Dried and Candied Fruits Commonly Consumed in Serbia
Phenolic Compounds and Antioxidant Capacity of Dried and Candied Fruits Commonly Consumed in Serbia
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Phenolic Compounds and Antioxidant Capacity of Dried and Candied Fruits Commonly Consumed in Serbia

Miletic, N., Fruit Research Institute, Cacak (Serbia) ; Popovic, B., Fruit Research Institute, Cacak (Serbia) ; Mitrovic, O., Fruit Research Institute, Cacak (Serbia) ; Kandic, M., Fruit Research Institute, Cacak (Serbia) ; Leposavic, A., Fruit Research Institute, Cacak (Serbia)

Czech Journal of Food Sciences, 2014-01, Vol.32 (4), p.360-398 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
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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6
Common carp (Cyprinus caprio) and European catfish (Silurus glanis) from the Danube River as sources of fat soluble vitamins and fatty acids
Common carp (Cyprinus caprio) and European catfish (Silurus glanis) from the Danube River as sources of fat soluble vitamins and fatty acids
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Common carp (Cyprinus caprio) and European catfish (Silurus glanis) from the Danube River as sources of fat soluble vitamins and fatty acids

Stancheva, M., Varna Medical University (Bulgaria). Dept. of Chemistry ; Merdzhanova, A., Varna Medical University (Bulgaria). Dept. of Chemistry ; Dobreva, D.A., Varna Medical University (Bulgaria). Dept. of Chemistry ; Makedonski, L., Varna Medical University (Bulgaria). Dept. of Chemistry

Czech Journal of Food Sciences, 2014-01, Vol.32 (1), p.16-24 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Amino Acid Composition of Enzymatically Hydrolysed Potato Protein Preparations
Amino Acid Composition of Enzymatically Hydrolysed Potato Protein Preparations
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Amino Acid Composition of Enzymatically Hydrolysed Potato Protein Preparations

Peksa, A., Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland. Dept. of Food Storage and Technology ; Miedzianka, J., Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland. Dept. of Food Storage and Technology

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.265-272 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
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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9
Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential
Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential
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Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential

Sinkovic, L., University of Ljubljana (Slovenia). Dept. of Food Science and Technology ; Hribar, J., University of Ljubljana (Slovenia). Dept. of Food Science and Technology ; Vidrih, R., University of Ljubljana (Slovenia). Dept. of Food Science and Technology

Czech Journal of Food Sciences, 2014-01, Vol.32 (1), p.10-15 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Specific rotation and carbohydrate profile of Croatian unifloral honeys
Specific rotation and carbohydrate profile of Croatian unifloral honeys
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Specific rotation and carbohydrate profile of Croatian unifloral honeys

Primorac, L.,University of Osijek (Croatia). Dept. of Food and Nutrition Research ; Flanjak, I.,University of Osijek (Croatia). Dept. of Food and Nutrition Research ; Kenjeric, D.,University of Osijek (Croatia). Dept. of Food and Nutrition Research ; Bubalo, D.,University of Zagreb (Croatia). Faculty of Agriculture ; Topolnjak, Z.,University of Osijek (Croatia). Dept. of Food and Nutrition Research

Czech Journal of Food Sciences, 2011-01, Vol.29 (5), p.515-519 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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