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1
Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander
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Artigo
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Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander

Gladyshev, M.I., Russian Academy of Sciences, Akademgorodok (Russia). Institute of Biophysics ; Sushchik, N.N., Russian Academy of Sciences, Akademgorodok (Russia). Institute of Biophysics ; Gubanenko, G.A., Siberian Federal University, Krasnoyarsk (Russia) ; Makhutova, O.N., Russian Academy of Sciences, Akademgorodok (Russia). Institute of Biophysics ; Kalachova, G.S., Russian Academy of Sciences, Akademgorodok (Russia). Institute of Biophysics ; Rechkina, E.A., Siberian Federal University, Krasnoyarsk (Russia) ; Malyshevskaya, K.K., Siberian Federal University, Krasnoyarsk (Russia)

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.226-231 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
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Artigo
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Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging

Xiong, G.Y., Anhui Academy of Agricultural Sciences, Hefei (China). Animal Husbandry and Veterinary Inst ; Zhang, L.L., Anhui Academy of Agricultural Sciences, Hefei (China). Animal Husbandry and Veterinary Inst ; Zhang, W., Anhui Academy of Agricultural Sciences, Hefei (China). Animal Husbandry and Veterinary Inst ; Wu, J., Anhui Academy of Agricultural Sciences, Hefei (China). Animal Husbandry and Veterinary Inst

Czech Journal of Food Sciences, 2012-01, Vol.30 (3), p.195-205 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Quality of Cows' Milk from Organic and Conventional Farming
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Artigo
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Quality of Cows' Milk from Organic and Conventional Farming

Kourimska, L., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Quality of Agricultural Products ; Legarova, V., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Quality of Agricultural Products ; Panovska, Z., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition ; Panek, J., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition

Czech Journal of Food Sciences, 2014-01, Vol.32 (4), p.398-405 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Three-liquid-phase extraction and separation of capsanthin and capsaicin from Capsicum annum L
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Artigo
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Three-liquid-phase extraction and separation of capsanthin and capsaicin from Capsicum annum L

Dang, Y.Y., Dalian University of Technology, Dalian (China). Dept. of Bioscience and Biotechnology ; Zhang, H., Dalian University of Technology, Dalian (China). Dept. of Bioscience and Biotechnology ; Xiu, Z.L., Dalian University of Technology, Dalian (China). Dept. of Bioscience and Biotechnology

Czech Journal of Food Sciences, 2014-01, Vol.32 (1), p.109-114 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Development of organic acids and volatile compounds in cider during malolactic fermentation
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Artigo
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Development of organic acids and volatile compounds in cider during malolactic fermentation

Zhao, H., Beijing Forestry University (China). Coll. of Biological Science and Biotechnology ; Zhou, F., Beijing Forestry University (China). Coll. of Biological Science and Biotechnology ; Dziugan, P., Technical University of Lodz (Poland). Inst. of Fermentation Technology and Microbiology ; Yao, Y., Beijing Forestry University (China). Coll. of Biological Science and Biotechnology ; Zhang, J., Beijing Forestry University (China). Coll. of Biological Science and Biotechnology ; Lv, Z., Beijing Forestry University (China). Coll. of Biological Science and Biotechnology ; Zhang, B., Beijing Forestry University (China). Coll. of Biological Science and Biotechnology

Czech Journal of Food Sciences, 2014-02, Vol.32 (1), p.69-76 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology
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Artigo
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Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology

Herceg, Z., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology ; Juraga, E., Farmex, Varazdin (Croatia) ; Sobota-Salamon, B., Natura Agro, Durdevac (Croatia) ; Rezek-Jambrak, A., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology

Czech Journal of Food Sciences, 2012-01, Vol.30 (2), p.108-117 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties
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Artigo
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Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties

Smetankova, J., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology ; Hladikova, Z., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology ; Zimanova, M., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology ; Greif, G., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology ; Greifova, M., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology

Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.152-157 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Agricultural Distillates from Polish Varieties of Rye
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Artigo
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Agricultural Distillates from Polish Varieties of Rye

Pietruszka, M., Lodz University of Technology (Poland). Dept. of Spirit and Yeast Production Technology ; Szopa, J.S., Lodz University of Technology (Poland). Dept. of Spirit and Yeast Production Technology

Czech Journal of Food Sciences, 2014-01, Vol.32 (4), p.406-411 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): Prevalence and Related Effects on Fish Quality
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Artigo
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Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): Prevalence and Related Effects on Fish Quality

Giarratana, F., University of Messina (Italy). Dept. of Veterinary Science ; Muscolino, D., University of Messina (Italy). Dept. of Veterinary Science ; Beninati, C., University of Messina (Italy). Dept. of Veterinary Science ; Ziino, G., University of Messina (Italy). Dept. of Veterinary Science ; Giuffrida, A., University of Messina (Italy). Dept. of Veterinary Science ; Trapani, M., University of Messina (Italy). Dept. of Veterinary Science ; Panebianco, A., University of Messina (Italy). Dept. of Veterinary Science

Czech Journal of Food Sciences, 2014-01, Vol.32 (4), p.320-325 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Cyclodextrin production by Bacillus lehensis isolated from cassava starch: Characterisation of a novel enzyme
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Artigo
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Cyclodextrin production by Bacillus lehensis isolated from cassava starch: Characterisation of a novel enzyme

Blanco, K.C., University Estadual Paulista, Rio Claro (Brazil). Dept. of Biochemistry and Microbiology ; De Moraes, F.F., University Estadual de Maringa (Brazil). Chemical Engineering Dept ; Bernardi, N.S., University Estadual Paulista, Rio Claro (Brazil). Dept. of Biochemistry and Microbiology ; Vettori, M.H.P.B., University Estadual Paulista, Rio Claro (Brazil). Dept. of Biochemistry and Microbiology ; Monti, R., University Estadual Paulista, Rio Claro (Brazil). Dept. of Biochemistry and Microbiology ; Contiero, J., University Estadual Paulista, Rio Claro (Brazil). Dept. of Biochemistry and Microbiology

Czech Journal of Food Sciences, 2014-01, Vol.32 (1), p.48-53 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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