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Evaluation of egg yolk colour
Evaluation of egg yolk colour
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Evaluation of egg yolk colour

Bovskova, H., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition ; Mikova, K., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition ; Panovska, Z., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.213-217 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour
Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour
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Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour

Peng, Lian-Xin ; Zou, Liang ; Tan, Mao-Ling ; Deng, Yuan-Yuan ; Yan, Juan ; Yan, Zhu-Yun ; Zhao, Gang

Czech Journal of Food Sciences, 2017-01, Vol.35 (3), p.214-222 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Moisture content assessment of dried Hami jujube using image colour analysis
Moisture content assessment of dried Hami jujube using image colour analysis
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Moisture content assessment of dried Hami jujube using image colour analysis

Ma, Benxue ; Li, Cong ; Li, Yujie ; Wang, Wenxia ; Yu, Guowei ; Dong, Wancheng ; Zhang, Yuanjia

Czech Journal of Food Sciences, 2022, Vol.40 (1), p.33-41 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Quality of noodles made from colour-grained wheat
Quality of noodles made from colour-grained wheat
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Quality of noodles made from colour-grained wheat

MA, Dongyun ; ZHANG, Jian ; LI, Yaoguang ; WANG, Chenyang

Czech Journal of Food Sciences, 2018-01, Vol.36 (4), p.314-320 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Discrimination of flax cultivars based on visible diffusion reflectance spectra and colour parameters of whole seeds
Discrimination of flax cultivars based on visible diffusion reflectance spectra and colour parameters of whole seeds
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Discrimination of flax cultivars based on visible diffusion reflectance spectra and colour parameters of whole seeds

Troshchynska, Yana ; Bleha, Roman ; Kumbarová, Lenka ; Sluková, Marcela ; Sinica, Andrej ; Štětina, Jiří

Czech Journal of Food Sciences, 2019-01, Vol.37 (3), p.199-204 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Isolation, sequencing of the HvnHID gene and its role in the purple-grain colour development in Tibetan hulless barley
Isolation, sequencing of the HvnHID gene and its role in the purple-grain colour development in Tibetan hulless barley
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Isolation, sequencing of the HvnHID gene and its role in the purple-grain colour development in Tibetan hulless barley

Yao, Xiaohua ; Su, Leping ; Yao, Youhua ; An, Likun ; Bai, Yixiong ; Li, Xin ; Wu, Kunlun

Czech Journal of Genetics and Plant Breeding, 2022-01, Vol.58 (1), p.1-9 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Discriminant analysis of colour measurements reveals allele dosage effect of ASIP/MC1R in bay horses
Discriminant analysis of colour measurements reveals allele dosage effect of ASIP/MC1R in bay horses
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Discriminant analysis of colour measurements reveals allele dosage effect of ASIP/MC1R in bay horses

Druml, Thomas ; Grilz-Seger, Gertrud ; Horna, Michaela ; Brem, Gottfried

Czech Journal of Animal Science, 2018-01, Vol.63 (9), p.347-355 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating
Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating
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Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating

DANIŞMAN, Gülşan ; ARSLAN, Esra ; TOKLUCU, Ayşegül Kirca

Czech Journal of Food Sciences, 2015-01, Vol.33 (2), p.103-108 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ
Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ
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Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ

Sakač, Marijana ; Jovanov, Pavle ; Petrović, Jovana ; Pezo, Lato ; Fišteš, Aleksandar ; Lončarević, Ivana ; Pajin, Biljana

Czech Journal of Food Sciences, 2019-01, Vol.37 (4), p.285-291 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Effect of wine maturing on the colour and chemical properties of Chardonnay wine
Effect of wine maturing on the colour and chemical properties of Chardonnay wine
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Effect of wine maturing on the colour and chemical properties of Chardonnay wine

Bartkovský, Martin ; Semjon, Boris ; Marcinčák, Slavomír ; Turek, Peter ; Baričičová, Viera

Czech Journal of Food Sciences, 2020-01, Vol.38 (4), p.223-228 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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