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Comparison of four methods for identification of bifidobacteria to the genus level
Comparison of four methods for identification of bifidobacteria to the genus level
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Comparison of four methods for identification of bifidobacteria to the genus level

E. Vlková ; J. Medková ; V. Rada

Czech Journal of Food Sciences, 2002-10, Vol.20 (5), p.171-174 [Periódico revisado por pares]

Czech Academy of Agricultural Sciences

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2
Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology
Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology
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Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology

B. Hozová ; J. Jančovičová ; L. Dodok ; V. Buchtová ; L. Staruch

Czech Journal of Food Sciences, 2002-12, Vol.20 (6), p.215-222 [Periódico revisado por pares]

Czech Academy of Agricultural Sciences

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3
The comparison of the methods for the identification of pathogenic serotypes and biotypes of Yersinia enterocolitica: Microbiological methods and PCR
The comparison of the methods for the identification of pathogenic serotypes and biotypes of Yersinia enterocolitica: Microbiological methods and PCR
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The comparison of the methods for the identification of pathogenic serotypes and biotypes of Yersinia enterocolitica: Microbiological methods and PCR

Miroslava Vázlerová ; Iva Steinhauserová

Czech Journal of Food Sciences, 2006-01, Vol.24 (5), p.217-222 [Periódico revisado por pares]

Czech Academy of Agricultural Sciences

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4
Dry heat inactivation of Bacillus cereus in rice
Dry heat inactivation of Bacillus cereus in rice
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Dry heat inactivation of Bacillus cereus in rice

Houska, M.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Kyhos, K.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Landfeld, A.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Pruchova, J.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Schlemmerova, L.,Statni Zdravotni Ustav, Praha (Czech Republic) ; Smuharova, H.,Statni Zdravotni Ustav, Praha (Czech Republic) ; Spelina, V.,Statni Zdravotni Ustav, Praha (Czech Republic) ; Novotna, P.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic)

Czech Journal of Food Sciences, 2007-01, Vol.25 (4), p.208-213 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
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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6
Isolation and identification of a strain producing cold-adapted beta-galactosidase, and purification and characterisation of the enzyme
Isolation and identification of a strain producing cold-adapted beta-galactosidase, and purification and characterisation of the enzyme
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Isolation and identification of a strain producing cold-adapted beta-galactosidase, and purification and characterisation of the enzyme

Liu, W.Y.,Xinjiang Academy of Agricultural Sciences, Urumqi (China). Inst. of Microbiology ; Shi, Y.W.,Xinjiang Academy of Agricultural Sciences, Urumqi (China). Inst. of Microbiology ; Wang, X.Q.,Xinjiang Academy of Agricultural Sciences, Urumqi (China). Inst. of Microbiology ; Wang, Y.,Xinjiang Academy of Agricultural Sciences, Urumqi (China). Inst. of Microbiology ; Wei, C.Q.,Shihezi Univ. (China). Coll. of Food ; Lou, K.,Xinjiang Academy of Agricultural Sciences, Urumqi (China). Inst. of Microbiology

Czech Journal of Food Sciences, 2008-01, Vol.26 (4), p.284-290 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Optimisation of the PCR method for the detection of Campylobacter jejuni and Campylobacter coli in samples of ready-to-eat chicken meals
Optimisation of the PCR method for the detection of Campylobacter jejuni and Campylobacter coli in samples of ready-to-eat chicken meals
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Optimisation of the PCR method for the detection of Campylobacter jejuni and Campylobacter coli in samples of ready-to-eat chicken meals

Sabatkova, Z.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Biochemie a Mikrobiologie ; Demnerova, K.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Biochemie a Mikrobiologie ; Pazlarova, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Biochemie a Mikrobiologie

Czech Journal of Food Sciences, 2008-01, Vol.26 (4), p.291-297 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Microbiological quality of ice cream after HACCP implementation: a factory case study
Microbiological quality of ice cream after HACCP implementation: a factory case study
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Microbiological quality of ice cream after HACCP implementation: a factory case study

Kokkinakis, E.N.,Technological Education Inst. of Crete, Siteia (Greece). Dept. of Nutrition and Dietetics ; Fragkiadakis, G.A.,Technological Education Inst. of Crete, Siteia (Greece). Dept. of Nutrition and Dietetics ; Ioakeimidi, S.H.,Technological Education Inst. of Crete, Siteia (Greece). Dept. of Nutrition and Dietetics ; Giankoulof, I.B.,Technological Education Inst. of Crete, Siteia (Greece). Dept. of Nutrition and Dietetics ; Kokkinaki, A.N.,Technological Education Inst. of Crete, Siteia (Greece). Dept. of Commerce and Advertising

Czech Journal of Food Sciences, 2008-01, Vol.26 (5), p.383-391 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Isolation of anticlostridially active lactobacilli from semi-hard cheese
Isolation of anticlostridially active lactobacilli from semi-hard cheese
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Isolation of anticlostridially active lactobacilli from semi-hard cheese

Tuma, S.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Technologie Mleka a Tuku ; Kucerova, K.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Technologie Mleka a Tuku ; Plockova, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Technologie Mleka a Tuku

Czech Journal of Food Sciences, 2008-01, Vol.26 (5), p.324-332 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg
The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg
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The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg

Hasnikova-Schenkova, N.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa ; Jirincova, L.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa ; Sikulova, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa ; Landfeld, A.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Marek, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa ; Houska, M.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Voldrich, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa

Czech Journal of Food Sciences, 2009-01, Vol.27 (4), p.228-233 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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