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Allelic variations at Dhn4 and Dhn7 are associated with frost tolerance in barley
Allelic variations at Dhn4 and Dhn7 are associated with frost tolerance in barley
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Allelic variations at Dhn4 and Dhn7 are associated with frost tolerance in barley

Holkova, L.,Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi ; Mikulkova, P.,Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi ; Hrstkova, P.,Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi ; Prasil, I.T.,Vyzkumny Ustav Rostlinne Vyroby, Prague (Czech Republic) ; Bradacova, M.,Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi ; Prasilova, P.,Vyzkumny Ustav Rostlinne Vyroby, Prague (Czech Republic) ; Chloupek, O.,Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi

Czech Journal of Genetics and Plant Breeding, 2010-01, Vol.46 (4), p.149-158 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Amino Acid Composition of Enzymatically Hydrolysed Potato Protein Preparations
Amino Acid Composition of Enzymatically Hydrolysed Potato Protein Preparations
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Amino Acid Composition of Enzymatically Hydrolysed Potato Protein Preparations

Peksa, A., Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland. Dept. of Food Storage and Technology ; Miedzianka, J., Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland. Dept. of Food Storage and Technology

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.265-272 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Amino acid levels in muscle tissue of eight meat cattle breeds
Amino acid levels in muscle tissue of eight meat cattle breeds
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Amino acid levels in muscle tissue of eight meat cattle breeds

Vopálenský, Josef ; Suchý, Pavel ; Straková, Eva ; Šimek, František ; Macháček, Miroslav ; Herzig, Ivan

Czech Journal of Animal Science, 2017-01, Vol.62 (8), p.339-346 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Analysis of cashmere goat meat by label-free proteomics shows that MYL3 is a potential molecular marker of meat toughness
Analysis of cashmere goat meat by label-free proteomics shows that MYL3 is a potential molecular marker of meat toughness
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Analysis of cashmere goat meat by label-free proteomics shows that MYL3 is a potential molecular marker of meat toughness

Xie, Yuchun ; Rile, Nai ; Li, Xuewu ; Li, Haijun ; Zhao, Meng ; Che, Tianyu ; Cai, Ting ; Liu, Zhihong ; Li, Jinquan

Czech Journal of Animal Science, 2022-01, Vol.67 (4), p.137-146 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysis
Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysis
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Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysis

Dong, Zhouyong ; Tian, Gang ; Xu, Zhaogang ; Li, Mingyue ; Xu, Min ; Zhou, Yajun ; Ren, Hui

Czech Journal of Food Sciences, 2017-01, Vol.35 (4), p.328-338 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Antioxidant and antihypertensive protein hydrolysates in fish products - a review
Antioxidant and antihypertensive protein hydrolysates in fish products - a review
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Antioxidant and antihypertensive protein hydrolysates in fish products - a review

KORCZEK, Klaudia ; TKACZEWSKA, Joanna ; MIGDAŁ, Władysław

Czech Journal of Food Sciences, 2018-01, Vol.36 (3), p.195-207 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Antioxidant properties and production of monacolin k, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus
Antioxidant properties and production of monacolin k, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus
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Antioxidant properties and production of monacolin k, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus

Pengnoi, Prodpran ; Mahawan, Rapeepun ; Khanongnuch, Chartchai ; Lumyong, Saisamorn

Czech Journal of Food Sciences, 2017-01, Vol.35 (1), p.32-39 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Application of ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) metabolomic fingerprinting to characterise GM and conventional maize varieties
Application of ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) metabolomic fingerprinting to characterise GM and conventional maize varieties
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Application of ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) metabolomic fingerprinting to characterise GM and conventional maize varieties

VÁCLAVÍK, Lukáš ; OVESNÁ, Jaroslava ; KUČERA, Ladislav ; HODEK, Jan ; DEMNEROVÁ, Kateřina ; HAJŠLOVÁ, Jana

Czech Journal of Food Sciences, 2013-01, Vol.31 (4), p.368-375 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Artificial sweeteners and the environment
Artificial sweeteners and the environment
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Artificial sweeteners and the environment

Kobetičová, Klára ; Mocová, Klára Anna ; Mrhálková, Lucie ; Fryčová, Zuzana ; Kočí, Vladimír

Czech Journal of Food Sciences, 2016-01, Vol.34 (2), p.149-153 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Authentication of meat species and net muscle proteins: updating of an old concept
Authentication of meat species and net muscle proteins: updating of an old concept
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Authentication of meat species and net muscle proteins: updating of an old concept

Jiru, Monika ; Stranska-Zachariasova, Milena ; Kocourek, Vladimir ; Krmela, Ales ; Tomaniova, Monika ; Rosmus, Jan ; Hajslova, Jana

Czech Journal of Food Sciences, 2019-01, Vol.37 (3), p.205-211 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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