CZECH JOURNAL OF FOOD SCIENCES

Chemical composition, antimicrobial and insecticidal activities of the tunisian Citrus aurantium essential oils

Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal protein

Phytochemical and antioxidant screening of some extracts of Juniperus communis L. and Juniperus oxycedrus L.

Morphology, physicochemical properties and antioxidant capacity of bee pollens

Lineage and serotype identification of Listeria monocytogenes by matrix-assisted laser desorption ionization-time of flight mass spectrometry

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

Effect of oil contents on gluten network during the extrusion processing

Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage

Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice

Rapid determination of theaflavins by HPLC with a new monolithic column

Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products – a Review

Storage stability of fermented milk with probiotic monoculture and transglutaminase

Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734

In vitro cytotoxic and genotoxic effects of donkey milk on lung cancer and normal cells lines

Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate

Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage

Effect of flour and sugar particle size on the properties of cookie dough and cookie

Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice

Fungal contamination spices from Indonesia with emphasis on Aspergillus flavus

Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS

Onion waste as a rich source of antioxidants for meat products

Metabolomics-based authentication of wines according to grape variety

Pulsed electric field enhanced freeze-drying of apple tissue

Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids

Modelling and characteristics of thin layer convective air-drying of thyme (Thymus vulgaris) leaves

Effect of muscle anatomical location on fatty acid composition of beaver (Castor fiber) females

Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham

LC-MS/MS method for the detection of multiple classes of shellfish toxins

Purification, characterization and in vitro bile salt-binding capacity of polysaccharides from Armillaria mellea mushroom

Infrared drying of bee pollen: effects and impacts on food components

Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters

Extraction conditions evaluation of pectin methylesterase produced by solid state culture of Aspergillus niger

Alcohol and health: standards of consumption, benefits and harm - a review

Optimization of divalent metal cations for maximal concentration of Monacolin K in Monascus M1 by response surface methodology

Application of fermented soya as a bacterial starter for production of fermented milk

Mannitol evaluated mineral absorption and bone retention in ovariectomized rats

Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration

Efficacy of chemical agents and power ultrasound on biofilms formed by Asaia spp. – spoilage bacteria in beverage industries

Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on γ-aminobutyric acid synthesis

Discrimination of flax cultivars based on visible diffusion reflectance spectra and colour parameters of whole seeds

Processing technology of tea bakery foods – a Review

Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils

The effect of freezing storage on physical and chemical properties of wild boar meat

Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

Chemical composition, safety and quality attributes of traditional cottage sausage

Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets

Characterisation of flaxseed cultivars based on NIR diffusion reflectance spectra of whole seeds and derived samples