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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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2
Total, Soluble, and Insoluble Dietary Fibre Contents of Wild Growing Edible Mushrooms
Total, Soluble, and Insoluble Dietary Fibre Contents of Wild Growing Edible Mushrooms
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Total, Soluble, and Insoluble Dietary Fibre Contents of Wild Growing Edible Mushrooms

Nile, S.H., Konkuk University, Seoul (South Korea). Dept. of Molecular Biotechnology ; Park, S.W., Konkuk University, Seoul (South Korea). Dept. of Molecular Biotechnology

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.302-307 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Nutritional and functional properties of certain gluten-free raw materials
Nutritional and functional properties of certain gluten-free raw materials
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Nutritional and functional properties of certain gluten-free raw materials

Vitali, D.,University of Zagreb (Croatia). Dept. of Food Chemistry ; Amidzic Klaric, D.,University of Zagreb (Croatia). Dept. of Food Chemistry ; Dragojevic, I.V.,University of Zagreb (Croatia). Dept. of Food Chemistry

Czech Journal of Food Sciences, 2010-01, Vol.28 (6), p.495-505 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type
Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type
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Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type

Giacintucci, V., University of Teramo, Mosciano S. Angelo (Italy). Faculty of Bioscience and Technology for Food Agriculture and Environment ; Guardeno, L., Universitat Politecnica de Valencia (Spain). Dept. of Food Technology ; Puig, A., Universitat Politecnica de Valencia (Spain). Dept. of Food Technology ; Hernando, I., Universitat Politecnica de Valencia (Spain). Dept. of Food Technology ; Sacchetti, G., University of Teramo, Mosciano S. Angelo (Italy). Faculty of Bioscience and Technology for Food Agriculture and Environment ; Pittia, P., University of Teramo, Mosciano S. Angelo (Italy). Faculty of Bioscience and Technology for Food Agriculture and Environment

Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.115-121 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chia seed (Salvia hispanica L.)
Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chia seed (Salvia hispanica L.)
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Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chia seed (Salvia hispanica L.)

Rendon-Villalobos, R., Instituto Politecnico Nacional, Yautepec (Mexico). Centro de Desarrollo de Productos Bioticos ; Ortiz-Sanchez, A., Universidad Autonoma del Estado de Morelos, Cuernavaca (Mexico). Centro de Investigacion en Biodiversidad y Conservacion ; Solorza-Feria, J., Instituto Politecnico Nacional, Yautepec (Mexico). Centro de Desarrollo de Productos Bioticos ; Trujillo-Hernandez, C.A., Instituto Politecnico Nacional, Yautepec (Mexico). Centro de Desarrollo de Productos Bioticos

Czech Journal of Food Sciences, 2012-01, Vol.30 (2), p.118-125 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Evaluation of Wheat/Non-Traditional Flour Composite
Evaluation of Wheat/Non-Traditional Flour Composite
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Evaluation of Wheat/Non-Traditional Flour Composite

Hofmanova, T., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Carbohydrates and Cereals ; Hruskova, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Carbohydrates and Cereals ; Svec, I., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Carbohydrates and Cereals

Czech Journal of Food Sciences, 2014-06, Vol.32 (3), p.288-295 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
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Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

Toemoeskoezi, S.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science ; Gyenge, L.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science ; Pelceder, A.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science ; Abonyi, T.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science ; Schoenlechner, R.,University of Natural Resources and Applied Life Sciences, Vienna (Austria). Dept. of Food Science and Technology ; Lasztity, R.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science

Czech Journal of Food Sciences, 2011-01, Vol.29 (2), p.109-116 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Utilisation of Non-Traditional Forms of Cereals in Bakery Production
Utilisation of Non-Traditional Forms of Cereals in Bakery Production
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Utilisation of Non-Traditional Forms of Cereals in Bakery Production

Laknerova, I., Food Research Institute, Prague (Czech Republic) ; Holasova, M., Food Research Institute, Prague (Czech Republic) ; Fiedlerova, V., Food Research Institute, Prague (Czech Republic) ; Rysova, J., Food Research Institute, Prague (Czech Republic) ; Vaculova, K., Agrotest fyto, Kromeriz (Czech Republic) ; Maskova, E., Food Research Institute, Prague (Czech Republic) ; Ehrenbergerova, J., Mendel University in Brno (Czech Republic). Dept. of Crop Science, Breeding and Plant Medicine ; Winterova, R., Food Research Institute, Prague (Czech Republic) ; Ouhrabkova, J., Food Research Institute, Prague (Czech Republic) ; Dvoracek, V., Crop research Institute, Prague (Czech Republic) ; Martinek, P., Agrotest fyto, Kromeriz (Czech Republic)

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.296-301 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
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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10
Phytoestrogens in bovine plasma and milk - LC-MS/MS analysis
Phytoestrogens in bovine plasma and milk - LC-MS/MS analysis
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Phytoestrogens in bovine plasma and milk - LC-MS/MS analysis

Krajcova, A.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Schulzova, V.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Lojza, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin ; Krizova, L.,Vyzkumny Ustav pro Chov Skotu, Rapotin (Czech Republic) ; Hajslova, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin

Czech Journal of Food Sciences, 2010-01, Vol.28 (4), p.264-274 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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