Professor JIŘÍ DAVÍDEK died.
- Published in:
- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 293, doi. 10.17221/210/2015-cjfs
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- Publication type:
- Article
Works matching IS 12121800 AND DT 2015 AND VI 33 AND IP 3
Results: 14
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Antiradical and Reducing Potential of Commercial Beers.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 261, doi. 10.17221/658/2014-CJFS
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- Article
3
Influence of UV and Ozonised Water Treatment on Trans-resveratrol Content in Berry Skins and Juices of Franc and Green Veltliner Grapes.
- Published in:
- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 267, doi. 10.17221/410/2014-CJFS
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- Article
4
Effect of Plant Antioxidant and Antimicrobial Compounds on the Shelf-life of Seafood -- A Review.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 195, doi. 10.17221/593/2014-CJFS
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- Article
5
Physical and Sensory Properties of Bread Enriched with Phenolic Aqueous Extracts from Vegetable Wastes.
- Published in:
- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 247, doi. 10.17221/528/2014-CJFS
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- Publication type:
- Article
6
Oxyprenylated Ferulic Acid Derivatives in Italian Citrus Liqueurs.
- Published in:
- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 237, doi. 10.17221/524/2014-CJFS
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- Publication type:
- Article
7
Physico-chemical and Structural Properties of Four Rice Bran Protein Fractions Based on the Multiple Solvent Extraction Method.
- Published in:
- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 283, doi. 10.17221/462/2014-CJFS
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- Publication type:
- Article
8
Details of the Antioxidant Mechanism of Hydroxycinnamic Acids.
- Published in:
- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 210, doi. 10.17221/611/2014-CJFS
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- Publication type:
- Article
9
Application of Multivariate Regression Methods to Predict Sensory Quality of Red Wines.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 217, doi. 10.17221/370/2014-CJFS
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- Publication type:
- Article
10
Selected Fruits and Vegetables: Comparison of Nutritional Value and Affordability.
- Published in:
- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 242, doi. 10.17221/353/2014-CJFS
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- Publication type:
- Article
11
Saccharomyces cerevisiae and Kefir Production using Waste Pomegranate Juice, Molasses, and Whey.
- Published in:
- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 277, doi. 10.17221/351/2014-CJFS
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- Publication type:
- Article
12
The Effect of Thermal Processing on Sensory Properties, Texture Attributes and Pectic Changes in Broccoli.
- Published in:
- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 254, doi. 10.17221/207/2014-CJFS
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- Publication type:
- Article
13
A Negative Correlation between Mercury Content in Muscle and Body Weight in Carp from Uncontaminated Ponds.
- Published in:
- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 204, doi. 10.17221/165/2014-CJFS
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- Publication type:
- Article
14
Elemental Composition of Red Wines in Southeast Turkey.
- Published in:
- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 228, doi. 10.17221/58/2015-CJFS
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- Publication type:
- Article