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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
Influence of modified atmosphere packaging on freshness parameters of organic chicken meat - short communication
Influence of modified atmosphere packaging on freshness parameters of organic chicken meat - short communication
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Influence of modified atmosphere packaging on freshness parameters of organic chicken meat - short communication

Abdullah, Fouad Ali Abdullah ; Buchtová, Hana ; Turek, Peter

Czech Journal of Food Sciences, 2017-01, Vol.35 (5), p.466-468 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
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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4
Growth inhibition of foodborne pathogens in camel milk: Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. and E. coli O157:H7
Growth inhibition of foodborne pathogens in camel milk: Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. and E. coli O157:H7
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Growth inhibition of foodborne pathogens in camel milk: Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. and E. coli O157:H7

Abusheliabi, Aisha ; Al-Holy, Murad A. ; Al-Rumaithi, Hind ; Al-Khaldi, Sufian ; Al-Nabulsi, Anas A. ; Holley, Richard A. ; Ayyash, Mutamed

Czech Journal of Food Sciences, 2017-01, Vol.35 (4), p.311-320 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic
Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic
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Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic

Acai, P., Slovak University of Technology, Bratislava (Slovak Republic). Institute of Chemical and Environmental Engineering ; Valik, L., Slovak University of Technology, Bratislava (Slovak Republic). Institute of ; Liptakova, D., Slovak University of Technology, Bratislava (Slovak Republic). Institute of Biochemistry, Microbiology and Health Protection

Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.122-131 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham
Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham
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Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham

Adamcová, Markéta ; van Andel, Vincent ; Strohalm, Jan ; Houška, Milan ; Ševčík, Rudolf

Czech Journal of Food Sciences, 2019-01, Vol.37 (1), p.57-61 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice
Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice
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Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice

ADEKOYENI, Oludare Olumuyiwa ; AKINOSO, Rahman ; ADEGOKE, Adekola Felix ; FAGBEMI, Stephen Akintunde

Czech Journal of Food Sciences, 2018-01, Vol.36 (3), p.239-245 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
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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9
Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy
Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy
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Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy

Aggarwal, P., Punjab Agricultural University, Ludhiana (India). Dept. of Food Science and Technology ; Michael, M., Punjab Agricultural University, Ludhiana (India). Dept. of Food Science and Technology

Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.158-163 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Effect of glycerol on the physicochemical properties of cereal starch films
Effect of glycerol on the physicochemical properties of cereal starch films
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Effect of glycerol on the physicochemical properties of cereal starch films

AGHAZADEH, Mona ; KARIM, Roselina ; RAHMAN, Russly ABDUL ; SULTAN, Muhammad Tauseef ; JOHNSON, Stuart Kenth ; PAYKARY, Maryam

Czech Journal of Food Sciences, 2018-01, Vol.36 (5), p.403-409 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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Assunto 

  1. Antioxidants  (163)
  2. Phenols  (123)
  3. Liquid Chromatography  (115)
  4. Chemical Composition  (106)
  5. Proteins  (103)
  6. Fruits  (98)
  7. High-Performance Liquid Chromatography  (96)
  8. Phenolic Compounds  (96)
  9. Temperature  (95)
  10. Quality  (87)
  11. Fermentation  (86)
  12. Milk  (86)
  13. Microorganisms  (86)
  14. Bacteria  (84)
  15. Food  (82)
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