Three-liquid-phase Extraction and Separation of Capsanthin and Capsaicin from Capsicum annum L.
- Published in:
- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 109, doi. 10.17221/96/2013-cjfs
- By:
- Publication type:
- Article
Works matching IS 12121800 AND DT 2014 AND VI 32 AND IP 1
Results: 15
1
2
Changes Produced in Extra-Virgin Olive Oils from cv. Coratina during a Prolonged Storage Treatment.
- Published in:
- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 1, doi. 10.17221/79/2013-cjfs
- By:
- Publication type:
- Article
3
Variability of Characteristic Components of Aronia.
- Published in:
- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 25, doi. 10.17221/540/2012-cjfs
- By:
- Publication type:
- Article
4
Discriminant Analysis of Olomouc Curd Cheese by Fourier Transform Near Infrared Spectroscopy.
- Published in:
- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 31, doi. 10.17221/525/2012-cjfs
- By:
- Publication type:
- Article
5
Influence of Salts on Selective Coagulation of Whey Proteins and their Application in the Isolation of β-Lactoglobulin.
- Published in:
- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 77, doi. 10.17221/524/2012-cjfs
- By:
- Publication type:
- Article
6
Influence of Cultivar and Storage of Chicory (Cichorium intybus L.) Plants on Polyphenol Composition and Antioxidative Potential.
- Published in:
- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 10, doi. 10.17221/520/2012-cjfs
- By:
- Publication type:
- Article
7
Stability of Fried Olive and Sunflower Oils Enriched with Thymbra capitata Essential Oil.
- Published in:
- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 102, doi. 10.17221/217/2013-cjfs
- By:
- Publication type:
- Article
8
Influence of Storage at 4°C on the Stability of High Hydrostatic Pressure Treated Onion.
- Published in:
- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 96, doi. 10.17221/471/2012-cjfs
- By:
- Publication type:
- Article
9
Cyclodextrin Production by Bacillus lehensis Isolated from Cassava Starch: Characterisation of a Novel Enzyme.
- Published in:
- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 48, doi. 10.17221/432/2012-cjfs
- By:
- Publication type:
- Article
10
Lactic Acid Bacteria Isolated from Chicken Carcasses with Inhibitory Activity against Salmonella spp. and Listeria monocytogenes.
- Published in:
- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 61, doi. 10.17221/414/2012-cjfs
- By:
- Publication type:
- Article
11
Anti-S. aureus and Anti-L. monocytogenes Molecules Produced by Cheese-isolated Lactic Acid Bacteria.
- Published in:
- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 54, doi. 10.17221/505/2012-cjfs
- By:
- Publication type:
- Article
12
Effect of Temperature on the Evolution of Colour during the Maceration of Fruits in Liquor.
- Published in:
- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 90, doi. 10.17221/207/2013-cjfs
- By:
- Publication type:
- Article
13
Evaluation of Ultraviolet, Visible, and Near Infrared Spectroscopy for the Analysis of Wine Compounds.
- Published in:
- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 37, doi. 10.17221/167/2013-cjfs
- By:
- Publication type:
- Article
14
Development of Organic Acids and Volatile Compounds in Cider during Malolactic Fermentation.
- Published in:
- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 69, doi. 10.17221/127/2013-cjfs
- By:
- Publication type:
- Article
15
Common Carp (Cyprinus caprio) and European Catfish (Sillurus glanis) from the Danube River as Sources of Fat Soluble Vitamins and Fatty Acids.
- Published in:
- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 16, doi. 10.17221/31/2013-cjfs
- By:
- Publication type:
- Article