Works matching IS 12121800 AND DT 2014 AND VI 32 AND IP 5
Results: 15
Influence of Cultivation Conditions on the Growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the Production of Organic Acids in Fermented Milks.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 5, p. 422, doi. 10.17221/616/2013-cjfs
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- Article
Proteomic Analysis of Wheat α/A- and β-Gliadins.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 5, p. 437, doi. 10.17221/600/2013-cjfs
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- Article
Effect of Cluster and Berry Thinning on Merlot and Cabernet Sauvignon Wines Composition.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 5, p. 470, doi. 10.17221/598/2013-cjfs
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- Article
Yield Stress and Sensorial Evaluation of Soya Yoghurts Prepared from Germinated Soybeans.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 5, p. 464, doi. 10.17221/534/2013-cjfs
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- Article
Inspection of Quince Slice Dehydration Stages based on Extractable Image Features.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 5, p. 456, doi. 10.17221/461/2013-cjfs
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Optimisation of the Antioxidant Activity of Kombucha Fermented Milk Products.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 5, p. 477, doi. 10.17221/447/2013-cjfs
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- Article
The Impact of Moist Corn Grain Preservation on the Ethanol Yield by Simultaneous Saccharification and Fermentation, and on Volatile by-Products.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 5, p. 485, doi. 10.17221/415/2013-cjfs
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- Article
Effects of Frying Fat and Preparation on Carp (Cyprinus carpio) Fillet Lipid Composition and Oxidation.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 5, p. 493, doi. 10.17221/405/2013-cjfs
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Relationship between Intrinsic Viscosity, Thermal, and Retrogradation Properties of Amylose and Amylopectin.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 5, p. 514
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Differentiation between Fresh and Thawed Chicken Meat by the Measurement of Aconitase Activity.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 5, p. 509, doi. 10.17221/356/2013-cjfs
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Furan and Alkylated Furans in Heat Processed Food, Including Home Cooked Products.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 5, p. 443, doi. 10.17221/341/2013-cjfs
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- Article
Different Peach Cultivars and their Suitability for Minimal Processing.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 5, p. 413, doi. 10.17221/320/2013-cjfs
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Purification and Characterisation of the Bacteriocin Produced by Lactobacillus plantarum, Isolated from Chinese Pickle.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 5, p. 430, doi. 10.17221/270/2013-cjfs
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- Article
Effect of Process Parameters on Slowly Digestible and Resistant Starch Content in Extrudates.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 5, p. 503, doi. 10.17221/162/2014-cjfs
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- Article
A Novel Sorbent for Solid-Phase Extraction Coupling to High Performance Liquid Chromatography for the Determination of Olaquindox in Fish Feed.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 5, p. 449, doi. 10.17221/16/2014-cjfs
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- Article