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1
Cow's milk proteins immunoreactivity and allergenicity in processed food
Cow's milk proteins immunoreactivity and allergenicity in processed food
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Cow's milk proteins immunoreactivity and allergenicity in processed food

Wroblewska, B., Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research ; Kaliszewska, A., Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research

Czech Journal of Food Sciences, 2012-01, Vol.30 (3), p.211-219 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
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Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve

Banu, I.,Dunarea de Jos Univ., Galati (Romania). Faculty of Food Science and Engineering ; Stoenescu, G.,Arcada Mill, Lunca Siretului (Romania). Research Lab. Arcada ; Ionescu, V.,Arcada Mill, Lunca Siretului (Romania). Research Lab. Arcada ; Aprodu, I.,Dunarea de Jos Univ., Galati (Romania). Faculty of Food Science and Engineering

Czech Journal of Food Sciences, 2011-01, Vol.29 (1), p.35-44 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Mixolab versus Alveograph and Falling Number
Mixolab versus Alveograph and Falling Number
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Mixolab versus Alveograph and Falling Number

Codina, G.G.,Stefan cel Mare Univ., Suceava (Romania). Faculty of Food Engineering ; Mironeasa, S.,Stefan cel Mare Univ., Suceava (Romania). Faculty of Food Engineering ; Bordei, D.,Faculty of Food Science and Engineering, Galati (Romania) ; Leahu, A.,Stefan cel Mare Univ., Suceava (Romania). Faculty of Food Engineering

Czech Journal of Food Sciences, 2010-01, Vol.28 (3), p.185-191 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Isolation and characterisation of starch from different barley and oat varieties
Isolation and characterisation of starch from different barley and oat varieties
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Artigo 		Adicionar ao Meu Espaço

Isolation and characterisation of starch from different barley and oat varieties

Subaric, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Babic, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Lalic, A.,Agricultural Inst., Osijek (Croatia) ; Ackar, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Kopjar, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

Czech Journal of Food Sciences, 2011-01, Vol.29 (4), p.354-360 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
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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6
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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7
Extruded corn flour changed the functionality behaviour of blends
Extruded corn flour changed the functionality behaviour of blends
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Extruded corn flour changed the functionality behaviour of blends

Zeng, J.,Henan Inst. of Science and Technology, Xinxiang (China). School of Food Science ; Gao, H.,Henan Inst. of Science and Technology, Xinxiang (China). School of Food Science ; Li, G.,Henan Inst. of Science and Technology, Xinxiang (China). School of Food Science ; Liang, X.,Henan Inst. of Science and Technology, Xinxiang (China). School of Food Science

Czech Journal of Food Sciences, 2011-01, Vol.29 (5), p.520-527 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Predicting cookie wheat germplasm performance
Predicting cookie wheat germplasm performance
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Predicting cookie wheat germplasm performance

De Almeida, J.L., Fundacao Agraria de Pesquisa Agropecuaria - FAPA, Guarapuava (Brazil) ; Dos Santos Portes Silva, G., Cooperativa Agraria Agroindustrial, Guarapuava (Brazil)

Czech Journal of Genetics and Plant Breeding, 2011-01, Vol.47 (Special Issue), p.S178-S181 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation
Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation
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Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation

Balcerek, M., Technical Univ. of Lodz (Poland). Inst. of Fermentation Technology and Microbiology ; Szopa, J., Technical Univ. of Lodz (Poland). Inst. of Fermentation Technology and Microbiology

Czech Journal of Food Sciences, 2012-01, Vol.30 (2), p.144-152 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese
Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese
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Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese

Cais-Sokolinska, D.,University of Life Sciences, Poznan (Poland). Dept. of Dairy Technology ; Pikul, J.,University of Life Sciences, Poznan (Poland). Dept. of Dairy Technology

Czech Journal of Food Sciences, 2009-01, Vol.27 (5), p.301-308 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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