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1
Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation
Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation
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Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation

Abd El-Moneim Mahmoud, E. ; Dostálová, J. ; Pokorný, J. ; Lukešová, D. ; Doležal, M.

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S173-S177 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Palm date (Phoenix dactylifera) seeds: A rich source of antioxidant and antibacterial activities
Palm date (Phoenix dactylifera) seeds: A rich source of antioxidant and antibacterial activities
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Palm date (Phoenix dactylifera) seeds: A rich source of antioxidant and antibacterial activities

Abuelgassim, Abuelgassim Omer ; Eltayeb, Mohamed Abdellatif ; Ataya, Farid Shokry

Czech Journal of Food Sciences, 2020-01, Vol.38 (3), p.171-178 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Screening of antimicrobial activity of essential oil and methanol extract of Satureja hortensis on foodborne bacteria and fungi
Screening of antimicrobial activity of essential oil and methanol extract of Satureja hortensis on foodborne bacteria and fungi
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Screening of antimicrobial activity of essential oil and methanol extract of Satureja hortensis on foodborne bacteria and fungi

Adiguzel, A.,Atatuerk Univ., Erzurum (Turkey). Biotechnology Application and Research Center ; Ozer, H.,Atatuerk Univ., Erzurum (Turkey). Dept. of Field Crops ; Kilic, H.,Atatuerk Univ., Erzurum (Turkey). Dept. of Chemistry ; Cetin, B.,Atatuerk Univ., Erzurum (Turkey). Dept. of Food Engineering

Czech Journal of Food Sciences, 2007-01, Vol.25 (2), p.81-89 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Kinetics of hydrogen peroxide generated from live and dead ram spermatozoa and the effects of catalase and oxidase substrates addition
Kinetics of hydrogen peroxide generated from live and dead ram spermatozoa and the effects of catalase and oxidase substrates addition
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Kinetics of hydrogen peroxide generated from live and dead ram spermatozoa and the effects of catalase and oxidase substrates addition

Alomar, M. ; Alzoabi, M. ; Zarkawi, M.

Czech Journal of Animal Science, 2016-01, Vol.61 (1), p.1-7 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits
The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits
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The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits

Alshawi, Amal Hassan

Czech Journal of Food Sciences, 2020-01, Vol.38 (6), p.397-403 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage
Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage
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Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage

Alshehry, Garsa ; Abdelazez, Amro ; Abdelmotaal, Heba ; Abdel-Aleem, Walid

Czech Journal of Food Sciences, 2021-01, Vol.39 (6), p.479-486 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves - a short report
SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves - a short report
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SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves - a short report

Amarowicz, Ryszard ; Pegg, Ronald B. ; Kosińska, Agnieszka

Czech Journal of Food Sciences, 2009-10, Vol.27 (5), p.386-391 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Antioxidant and radical scavenging activities of a barley crude extract and its fraction
Antioxidant and radical scavenging activities of a barley crude extract and its fraction
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Antioxidant and radical scavenging activities of a barley crude extract and its fraction

Amarowicz, Ryszard ; Żegarska, Zofia ; Pegg, Ronald B. ; Karamać, Magdalena ; Kosińska, Agnieszka

Czech Journal of Food Sciences, 2007-04, Vol.25 (2), p.73-80 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Antioxidant activity of phenolic fractions of Mallotus philippinensis bark extract
Antioxidant activity of phenolic fractions of Mallotus philippinensis bark extract
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Antioxidant activity of phenolic fractions of Mallotus philippinensis bark extract

Arfan, M.,University of Peshawar (Pakistan). Inst. of Chemical Sciences ; Amin, H.,University of Peshawar (Pakistan). Inst. of Chemical Sciences ; Karamac, M.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research ; Kosinska, A.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research ; Wiczkowski, W.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research ; Amarowicz, R.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research

Czech Journal of Food Sciences, 2009-01, Vol.27 (2), p.109-117 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates
Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates
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Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates

Arfaoui, Leila

Czech Journal of Food Sciences, 2020-01, Vol.38 (5), p.287-292 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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