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Refinado por: data de publicação: 1992Até2008 remover idioma: Eslovaco remover
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1
Fluorescence spectroscopy and chemometrics in the food classification - a review
Fluorescence spectroscopy and chemometrics in the food classification - a review
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Fluorescence spectroscopy and chemometrics in the food classification - a review

Sadecka, J.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Ustav Analytickej Chemie ; Tothova, J.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Ustav Analytickej Chemie

Czech Journal of Food Sciences, 2007-01, Vol.25 (4), p.159-174 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review
Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review
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Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review

Christa, K.,Polish Academy of Sciences, Olsztyn (Poland). Dept. of Functional Properties of Food ; Soral-Smietana, M.,Polish Academy of Sciences, Olsztyn (Poland). Dept. of Functional Properties of Food

Czech Journal of Food Sciences, 2008-01, Vol.26 (3), p.153-162 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Perspectives and applications of immobilised beta-galactosidase in food industry - a review
Perspectives and applications of immobilised beta-galactosidase in food industry - a review
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Perspectives and applications of immobilised beta-galactosidase in food industry - a review

Grosova, Z.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Oddelenie Biochemickej a Potravinarskej Technologie ; Rosenberg, M.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Oddelenie Biochemickej a Potravinarskej Technologie ; Rebros, M.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Oddelenie Biochemickej a Potravinarskej Technologie

Czech Journal of Food Sciences, 2008-01, Vol.26 (1), p.1-14 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Mushrooms of genus Pleurotus as a source of dietary fibres and glucans for food supplements
Mushrooms of genus Pleurotus as a source of dietary fibres and glucans for food supplements
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Mushrooms of genus Pleurotus as a source of dietary fibres and glucans for food supplements

Synytsya, Andriy ; Míčková, Kateřina ; Jablonský, Ivan ; SLUKOVÁ, Marcela ; Čopíková, Jana

Czech Journal of Food Sciences, 2008-01, Vol.26 (6), p.441-446 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods
Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods
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Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods

Stratil, P.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Chemie a Biochemie ; Kuban, V.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Chemie a Biochemie ; Fojtova, J.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Chemie a Biochemie

Czech Journal of Food Sciences, 2008-01, Vol.26 (4), p.242-253 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Antimicrobial properties of some essential oils against some pathogenic microorganisms
Antimicrobial properties of some essential oils against some pathogenic microorganisms
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Antimicrobial properties of some essential oils against some pathogenic microorganisms

Celikel, N.,Ege Univ., Izmir (Turkey). Dept. of Dairy Technology ; Kavas, G.,Ege Univ., Izmir (Turkey). Dept. of Dairy Technology

Czech Journal of Food Sciences, 2008-01, Vol.26 (3), p.174-181 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Description of morphological characters of lettuce (Lactuca sativa L.) genetic resources
Description of morphological characters of lettuce (Lactuca sativa L.) genetic resources
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Description of morphological characters of lettuce (Lactuca sativa L.) genetic resources

Křístková, E. ; Doležalová, I. ; Lebeda, A. ; Vinter, V. ; Novotná, A.

Horticultural science (Praha), 2008-01, Vol.35 (3), p.113-129 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Determination of banned dyes in spices by liquid chromatography-mass spectrometry
Determination of banned dyes in spices by liquid chromatography-mass spectrometry
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Determination of banned dyes in spices by liquid chromatography-mass spectrometry

Botek, P.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Poustka, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Hajslova, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin

Czech Journal of Food Sciences, 2007-01, Vol.25 (1), p.17-24 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Citrus greening disease - a major cause of citrus decline in the world - a review
Citrus greening disease - a major cause of citrus decline in the world - a review
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Citrus greening disease - a major cause of citrus decline in the world - a review

Batool, A.,University of Agriculture, Faisalabad (Pakistan). Citrus Nursery Sanitation Lab ; Iftikhar, Y.,University of Agriculture, Faisalabad (Pakistan). Citrus Nursery Sanitation Lab ; Mughal, S.M.,University of Agriculture, Faisalabad (Pakistan). Dept. of Plant Pathology ; Khan, M.M.,University of Agriculture, Faisalabad (Pakistan). Citrus Nursery Sanitation Lab ; Jaskani, M.J.,University of Agriculture, Faisalabad (Pakistan). Citrus Nursery Sanitation Lab ; Abbas, M.,University of Agriculture, Faisalabad (Pakistan). Citrus Nursery Sanitation Lab ; Khan, I.A.,University of Agriculture, Faisalabad (Pakistan). Citrus Nursery Sanitation Lab

Horticultural science (Praha), 2007-01, Vol.34 (4), p.159-166 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Formation of carboxylic acids during degradation of monosaccharides
Formation of carboxylic acids during degradation of monosaccharides
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Formation of carboxylic acids during degradation of monosaccharides

Novotny, 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 Potravin

Czech Journal of Food Sciences, 2008-04, Vol.26 (2), p.113-131 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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