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21
Preliminary Study using Visible and SW-NIR Analysis for Evaluating the Loss of Freshness in Commercially Packaged Cooked Ham and Turkey Ham
Preliminary Study using Visible and SW-NIR Analysis for Evaluating the Loss of Freshness in Commercially Packaged Cooked Ham and Turkey Ham
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Preliminary Study using Visible and SW-NIR Analysis for Evaluating the Loss of Freshness in Commercially Packaged Cooked Ham and Turkey Ham

Giron, J., Polytechnic University of Valencia (Spain). Dept. of Food Technology ; Ivorra, E., Polytechnic University of Valencia (Spain). Dept. of Systems Engineering and Control ; Sanchez, A.J., Polytechnic University of Valencia (Spain). Dept. of Systems Engineering and Control ; Fernandez-Segovia, I., Polytechnic University of Valencia (Spain). Dept. of Food Technology ; Barat, J.M., Polytechnic University of Valencia (Spain). Dept. of Food Technology ; Grau, R., Polytechnic University of Valencia (Spain). Dept. of Food Technology

Czech Journal of Food Sciences, 2014-01, Vol.32 (4), p.376-383 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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22
Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria
Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria
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Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria

Lamberti, C., University of Turin (Italy). Dept. of Life Sciences and Systems Biology ; Genovese, F., University of Turin (Italy). Dept. of Life Sciences and Systems Biology ; Coisson, J.D., University of Piemonte Orientale A. Avogadro, Novara (Italy). Dept. of Pharmaceutical Sciences ; Lobianco, G., University of Turin (Italy). Dept. of Life Sciences and Systems Biology ; Cocolin, L., University of Turin (Italy). Dept. of Life Sciences and Systems Biology ; Pessione, E., University of Turin (Italy). Dept. of Life Sciences and Systems Biology

Czech Journal of Food Sciences, 2014-02, Vol.32 (1), p.54-60 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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23
Optimisation of solid-state fermentation of Aspergillus niger JL-15 for xylanase production and xylooligosaccharides preparation
Optimisation of solid-state fermentation of Aspergillus niger JL-15 for xylanase production and xylooligosaccharides preparation
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Optimisation of solid-state fermentation of Aspergillus niger JL-15 for xylanase production and xylooligosaccharides preparation

Dai, X.J.,China Jiliang Univ., Hangzhou (China). Dept of Food Science ; Liu, M.Q.,China Jiliang Univ., Hangzhou (China). Dept of Food Science ; Jin, H.X.,China Jiliang Univ., Hangzhou (China). Coll. of Materials Science and Engineering ; Jing, M.Y.,University of Manitoba, Winnipeg (Canada). Dept. of Animal Science

Czech Journal of Food Sciences, 2011-01, Vol.29 (5), p.557-567 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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24
Estimation of the shelf-life of Halloumi cheese using survival analysis
Estimation of the shelf-life of Halloumi cheese using survival analysis
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Estimation of the shelf-life of Halloumi cheese using survival analysis

Kamleh, R., American Univ. of Beirut (Lebanon). Dept. of Environmental Health ; Toufeili, I., American Univ. of Beirut (Lebanon). Dept. of Nutrition and Food Sciences ; Ajib, R., American Univ. of Beirut (Lebanon). Dept. of Environmental Health ; Kanso, B., American Univ. of Beirut (Lebanon). Dept. of Environmental Health ; Haddad, J., Notre Dame Univ., Zouk Mosbeh (Lebanon). Dept. of Mathematics and Statistics

Czech Journal of Food Sciences, 2012-01, Vol.30 (6), p.512-519 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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25
Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments – nutritional and sensory evaluation
Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments – nutritional and sensory evaluation
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Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments – nutritional and sensory evaluation

Gabrovska, D., Food Research Institute, Prague (Czech Republic) ; Ouhrabkova, J., Food Research Institute, Prague (Czech Republic) ; Rysova, J., Food Research Institute, Prague (Czech Republic) ; Holasova, M., Food Research Institute, Prague (Czech Republic) ; Fiedlerova, V., Food Research Institute, Prague (Czech Republic) ; Laknerova, I., Food Research Institute, Prague (Czech Republic) ; Winterova, R., Food Research Institute, Prague (Czech Republic) ; Eichlerova, E., Food Research Institute, Prague (Czech Republic) ; Erban, V., Food Research Institute, Prague (Czech Republic) ; Strohalm, J., Food Research Institute, Prague (Czech Republic) ; Nemeckova, I., Dairy Research Institute, Prague (Czech Republic) ; Houska, M., Food Research Institute, Prague (Czech Republic)

Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.182-187 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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26
Diminished UV radiation reduces the spread and population density of Macrosiphum euphorbiae (Thomas) [Hemiptera: Aphididae] in lettuce crops
Diminished UV radiation reduces the spread and population density of Macrosiphum euphorbiae (Thomas) [Hemiptera: Aphididae] in lettuce crops
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Diminished UV radiation reduces the spread and population density of Macrosiphum euphorbiae (Thomas) [Hemiptera: Aphididae] in lettuce crops

Legarrea, S., CSIC, Madrid (Spain). Departamento de Proteccion Vegetal ; Diaz, B.M., CSIC, Madrid (Spain). Departamento de Proteccion Vegetal ; Plaza, M., CSIC, Madrid (Spain). Departamento de Proteccion Vegetal ; Barrios, L., CSIC, Madrid (Spain). Centro Tecnologia Informatica ; Morales, I., E.T.S.I. Agronomos, Madrid (Spain). Proteccion de Cultivos ; Vinuela, E., E.T.S.I. Agronomos, Madrid (Spain). Proteccion de Cultivos ; Fereres, A., CSIC, Madrid (Spain). Departamento de Proteccion Vegetal

Horticultural science (Praha), 2012-01, Vol.39 (2), p.74-80 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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27
Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
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Quality characteristics of yogurt from goat's milk, supplemented with fruit juice

Boycheva, S.,Trakia Univ., Stara Zagora (Bulgaria). Dept. of Biochemistry and Microbiology ; Dimitrov, T.,Trakia Univ., Stara Zagora (Bulgaria). Dept. of Biochemistry and Microbiology ; Naydenova, N.,Trakia Univ., Stara Zagora (Bulgaria). Dept. of Biochemistry and Microbiology ; Mihaylova, G.,Trakia Univ., Stara Zagora (Bulgaria). Dept. of Biochemistry and Microbiology

Czech Journal of Food Sciences, 2011-01, Vol.29 (1), p.24-30 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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28
Evaluation of tractor biodegradable hydraulic fluids on the basis of hydraulic pump wear
Evaluation of tractor biodegradable hydraulic fluids on the basis of hydraulic pump wear
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Evaluation of tractor biodegradable hydraulic fluids on the basis of hydraulic pump wear

Majdan, R., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Transport and Handling ; Tkac, Z., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Transport and Handling ; Kosiba, J., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Transport and Handling ; Abraham, R., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Transport and Handling ; Jablonicky, J., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Transport and Handling ; Hujo, L., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Transport and Handling ; Mojzis, M., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Transport and Handling ; Sevcik, P., Slovnaft, a.s., Bratislava (Slovak Republic) ; Raso, M., Slovnaft, a.s., Bratislava (Slovak Republic)

Research in Agricultural Engineering (Praha), 2013, Vol.59 (3), p.75-82 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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29
Evaluation of blackberry and hybrid berry cultivars new to Polish climate - Short communication
Evaluation of blackberry and hybrid berry cultivars new to Polish climate - Short communication
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Evaluation of blackberry and hybrid berry cultivars new to Polish climate - Short communication

Wojcik-Seliga, J., Research Inst. of Horticulture, Skierniewice (Poland) ; Wojcik-Gront, E., Warsaw Univ. of Life Sciences (Poland). Dept. of Experimental Design and Bioinformatics

Horticultural science (Praha), 2013-01, Vol.40 (2), p.88-91 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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30
Effect of pre-sowing treatment on seed germination and seedling vigour in endive and chicory
Effect of pre-sowing treatment on seed germination and seedling vigour in endive and chicory
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Effect of pre-sowing treatment on seed germination and seedling vigour in endive and chicory

Tzortzakis, N.G.,Technological Educational Inst. of Crete, Heraklion (Greece). Dept. of Vegetable Science

Horticultural science (Praha), 2009-01, Vol.36 (3), p.117-125 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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