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Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
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Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch

Jurislav Babić ; Drago Šubarić ; Đurđica Ačkar ; Vlasta Piližota ; Mirela Kopjar ; Nela Nedić Tiban

Czech Journal of Food Sciences, 2006-01, Vol.24 (6), p.275-282 [Periódico revisado por pares]

Czech Academy of Agricultural Sciences

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2
PCR-based detection of cow's milk in goat and sheep cheeses marketed in the Czech Republic
PCR-based detection of cow's milk in goat and sheep cheeses marketed in the Czech Republic
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PCR-based detection of cow's milk in goat and sheep cheeses marketed in the Czech Republic

Eva Mašková ; Ivana Paulíčková

Czech Journal of Food Sciences, 2006-01, Vol.24 (3), p.127-132 [Periódico revisado por pares]

Czech Academy of Agricultural Sciences

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3
Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation
Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation
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Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation

Karagoezlue, N.,Celal Bayar Univ., Manisa (Turkey). Food Engineering Dept ; Karagoezlue, C.,Ege Univ., Izmir (Turkey). Dept. of Dairy Technology ; Ergoenuel, B.,Celal Bayar Univ., Manisa (Turkey). Food Engineering Dept

Czech Journal of Food Sciences, 2007-01, Vol.25 (4), p.202-207 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
The effects of cytokinin types and their concentration on in vitro multiplication of sweet cherry cv. Lapins (Prunus avium L.)
The effects of cytokinin types and their concentration on in vitro multiplication of sweet cherry cv. Lapins (Prunus avium L.)
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The effects of cytokinin types and their concentration on in vitro multiplication of sweet cherry cv. Lapins (Prunus avium L.)

Ruzic, Dj.V.,Fruit Research Inst., Cacak (Republic of Serbia) ; Vujovic, T.I.,Fruit Research Inst., Cacak (Republic of Serbia)

Horticultural science (Praha), 2008-01, Vol.35 (1), p.12-21 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Degradation of alpha-galactosides during the germination of grain legume seeds
Degradation of alpha-galactosides during the germination of grain legume seeds
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Degradation of alpha-galactosides during the germination of grain legume seeds

Kadlec, P.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu ; Dostalova, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Bernaskova, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Skulinova, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu

Czech Journal of Food Sciences, 2008-01, Vol.26 (2), p.99-108 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Changes in Sterols, Fatty Alcohol and Triterpenic Alcohol during Ripe Olive Processing
Changes in Sterols, Fatty Alcohol and Triterpenic Alcohol during Ripe Olive Processing
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Changes in Sterols, Fatty Alcohol and Triterpenic Alcohol during Ripe Olive Processing

López-López, A. ; Rodríguez Gómez, F. ; Cortés-Delgado, A. ; Garrido-Fernández, A.

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S225-S226 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven
Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven
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Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven

Guardeño, L. M. ; Llorca, E. ; Pérez-Munuera, I. ; Quiles, A. ; Hernando, I.

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S290-S292 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status
Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status
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Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status

Bojňanská, T. ; Frančáková, H. ; Chlebo, P. ; Vollmannová, A.

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S236-S240 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Findings of methicillin-resistant strains of Staphylococcus aureus in livestock
Findings of methicillin-resistant strains of Staphylococcus aureus in livestock
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Findings of methicillin-resistant strains of Staphylococcus aureus in livestock

Šťástková, Zora ; Karpíšková, Sylva ; Karpíšková, Renáta

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 2), p.SII36-SII41 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Application of Fluorimetric Methods for Selected Additives Determination in Food Products
Application of Fluorimetric Methods for Selected Additives Determination in Food Products
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Application of Fluorimetric Methods for Selected Additives Determination in Food Products

Kurzawa, M. ; Jastrzębska, A. ; Szłyk, E.

Czech Journal of Food Sciences, 2009-06, Vol.27 (Special Issue 1), p.S337-S339 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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