Volume 22; Issue SI - Chem.

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Czech Journal of Food Sciences
Volume 22; Issue SI - Chem.

Czech Journal of Food Sciences

Volume 22; Issue SI - Chem.

1

Thermal processing contaminants in foodstuffs and potentialÂ strategies of control

Studer, A., Blank, I., H Stadler, R.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 385 KB

2004

2

Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)

Mestdagh, F., De Meulenaer, B., Van Peteghem, C., Cromphout, C., Thas, O.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 235 KB

2004

3

Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

De Wilde, T., De Meulenaer, B., Mestdagh, F., VerhÃ©, R., Govaert, Y., Fraselle, S., M Degroodt, J., Vandeburie, S., Demeulemeester, K., Calus, A., Ooghe, W., Van Peteghem, C.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 287 KB

2004

4

Ways to reduce the acrylamide formation in cracker products

Vass, M., M Amrein, T., SchÃ¶nbÃ¤chler, B., Escher, F., AmadÃ², R.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 219 KB

2004

5

Factors affecting the formation of acrylamide in coffee

Bagdonaite, K., Murkovic, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 209 KB

2004

6

Influence of dough ingredients on 3-Mcpd formation in toast

M Breitling-Utzmann, C., Hrenn, H., U Haase, N., M Unbehend, G.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 244 KB

2004

7

Natural toxins in food crops and their changes during processing

HajÅ¡lovÃ¡, J., SchulzovÃ¡, V., Botek, P., Lojza, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 228 KB

2004

8

Decrease of the allergenic activity of foods by shock waves

Wolff, N., Cogan, U., Zuckerman, H., Karin, N., Levy, Y., E Krasik, Y., Felsteiner, J., Reifen, R., Yannai, S.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 256 KB

2004

9

The changes of Î±-galactosides during germination and high pressure treatment of chick-pea seeds

DostÃ¡lovÃ¡, J., Kadlec, P., CulkovÃ¡, J., HinkovÃ¡, A., HouÅ¡ka, M., Strohlam, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 262 KB

2004

10

Acylglycosides as future food preservatives

Prekop, J., ÄervenkovÃ¡, R., BartoÅ¡ovÃ¡, E., Å piÄkovÃ¡, Z., Å midrkal, J., Filip, V., PlockovÃ¡, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 280 KB

2004

11

Flavour and vinylogous compounds generated by Maillard-type reactions

Blank, I., Davidek, T., Ph, Pollien, Devaud, S.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 334 KB

2004

12

S-Substituted cysteine derivatives in production of flavour and colour

VelÃÅ¡ek, J., Kubec, R.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 256 KB

2004

13

Antioxidation capacity of Maillard systems with carbonyl products of sugar fragmentation

Cejpek, K., JarolÃmovÃ¡, L., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 202 KB

2004

14

Phenolic compounds as cross-links of plant derived polysaccharides

Bunzel, M., Ralph, J., Steinhart, H.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 247 KB

2004

15

Fluorescence fingerprints as a rapid predictor of the nutritional quality of processed and stored foods

Birlouez-Aragon, I., A Mas, P., Ait Ameur, L., Locquet, N., de St Louvent, E., Zude, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 4.79 MB

2004

16

Synthesis of (Z,Z)-octadeca-10,12-dienoic acid

Kellersmann, C., Francke, W., Steinhart, H.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 199 KB

2004

17

Fat blends on the base of structural triglycerides

Filip, V., ZÃ¡rubovÃ¡, M., Piska, I., Å midrkal, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 265 KB

2004

18

Functionality changes of natural antioxidants during food processing and storage

PokornÃ½, J., Schmidt, Å ., T T Nguyen, H.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 171 KB

2004

19

Heat-induced degradation of inulin

BÃ¶hm, A., Kaiser, I., Trebstein, A., Henle, T.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 216 KB

2004

20

Â A new pathway of lactose degradation and arginine derivatization in milk

Mavric, E., Henle, T.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 244 KB

2004

21

Dietary intake and urinary excretion of Maillard reaction products (MRPs)

FÃ¶rster, A., KÃ¼hne, Y., Henle, T.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 240 KB

2004

22

Hydroxymethylfurfural: an indicative parameter of heat damage in cereal products

AitAmeur, L., Zude, M., Trystram, G., Birlouez-Aragon, I.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 292 KB

2004

23

Factors affecting the formation of reducing compounds from biacetyl

JarolÃmovÃ¡, L., RysovÃ¡, J., Cejpek, K., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 218 KB

2004

24

Copper(II)-complexation by non enzymatically glycated peptides

T Seifert, S., Krause, R., Gloe, K., Henle, T.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 312 KB

2004

25

Allium discoloration: the nature of onion pinking and garlic greening

Kubec, R., HrbÃ¡ÄovÃ¡, M., A Musah, R., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 304 KB

2004

26

Browning reactions between oxidized vegetable oils and amino acids

ParkÃ¡nyiovÃ¡, J., B Hutapea, E., ParkÃ¡nyiovÃ¡, L., Miyahara, M., Sakurai, H., PokornÃ½, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 181 KB

2004

27

Maillard reaction products from glucose-methionine mixtures affect iron utilization in rats

Delgado-Andrade, C., Seiquer, I., P Navarro, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 211 KB

2004

28

On the significant influence of water on the formation mechanisms of 5-acetyl-3,4-dihydro-2H-1,4-thiazine

Engel, W., Schieberle, P.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 218 KB

2004

29

The separation of triacylglycerols using unpolar and medium polar capillary columns

ZÃ¡rubovÃ¡, M., Filip, V., Å midrkal, J., KÅ¯tek, T., Piska, I.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 204 KB

2004

30

Fluorescence spectroscopy for monitoring rapeseed oil upon heating

A Mas, P., J-R Bouveresse, D., Birlouez-Aragon, I.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 271 KB

2004

31

Prostaglandin E2-dependent activation of Src-Stat3 signal pathway in human lung adenocarcinoma cells

Nagamine, I., Yano, T., Endoh, K., Yamaki, T., Morimura, T., Miyahara, M., T T Nguyen, H., PokornÃ½, J., Sakurai, H.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 211 KB

2004

32

Protein-lipid interactions during oxidation of liposomes

Salminen, H., Kivikari, R., Heinonen, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 192 KB

2004

33

Comparison of oxidative resistance of traditional and high-oleic peanut oils in emulsions

Zainuddin, A., ParkÃ¡nyiovÃ¡, J., ParkÃ¡nyiovÃ¡, L., PokornÃ½, J., Sakurai, H.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 202 KB

2004

34

Lipid oxidation in margarine emulsions

PokornÃ¡, I., Filip, V., Å midrkal, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 228 KB

2004

35

Determination of stigmasterol hydroperoxides using high-performance liquid chromatography-mass spectrometry with atmospheric pressure chemical ionization

Kemmo, S., Ollilainen, V., A-M, Lampi, Piironen, V.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 255 KB

2004

36

Fluorescence spectroscopy for monitoring extra virgin olive oil deterioration upon heating

Cheikhousman, R., Zude, M., J-R Bouveresse, D., N Rutledge, D., Birlouez-Aragon, I.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 380 KB

2004

37

Optimisation of a headspace solid phase mi croextraction (HS-Spme) method to determine hexanal in baby foods

GarcÃa-Llatas, G., J Lagarda, M., FarrÃ©, R., AbellÃ¡n, P., Romero, F.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 232 KB

2004

38

Antioxidant activity of acerola extracts

Nagamine, I., Sakurai, H., T T Nguyen, H., Miyahara, M., ParkÃ¡nyiovÃ¡, J., RÃ©blovÃ¡, Z., PokornÃ½, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 222 KB

2004

39

Phenolic Compounds of apples in the relation to the postharvest diseases

DuchÃ¡ÄkovÃ¡, M., SchovÃ¡nkovÃ¡, J., OpatovÃ¡, H.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 194 KB

2004

40

Hepatoprotective Effects of acerola cherry extract powder against d-galactosamine-induced liver injury in rats and its bioactive compounds

Nagamine, I., Fujita, M., Hongo, I., T T Nguyen, H., Miyahara, M., ParkÃ¡nyiovÃ¡, J., PokornÃ½, J., DostÃ¡lovÃ¡, J., Sakurai, H.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 211 KB

2004

41

Effect of boiling on yellow onion quercetin (glucosides

Nemeth, K., K Piskula, M., Takacsova, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 285 KB

2004

42

The sensory quality of sprouts obtained from the selected species of legume seeds

TroszyÅska, A., Larski, G., KosiÅska, A.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 318 KB

2004

43

Amaranth seed extraction by propan-2-ol after enzymatic treatment

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 180 KB

2004

44

Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika

Revilla, I., M Vivar-Quintana, A.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 233 KB

2004

45

Study of irradiated black pepper antioxidant activity changesÂ

Suhaj, M., RÃ¡covÃ¡, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 186 KB

2004

46

Influence of phenolic compounds on sensory parameters of tea infusions

KoÅ¡uliÄ, P., PokornÃ½, J., PanovskÃ¡, Z.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 208 KB

2004

47

Green and roasted coffee antiradical activity stability in chemical systems

Daglia, M., Papetti, A., Gazzani, G.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 293 KB

2004

48

Enzyme-linked immunosorbent assay for the determination of isoflavones in alimentary important plants

VÃtkovÃ¡, M., MackovÃ¡, Z., KoblovskÃ¡, R., LapÄÃk, O.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 283 KB

2004

49

Protective effects of components in peanut skins against d-galactosamine-induced rat hepatic injury

Matsubara, T., Todoroki, K., Yamaki, T., Ookuma, K., T T Nguyen, H., Miyahara, M., Kumagai, H., PokornÃ½, J., Sakurai, H.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 207 KB

2004

50

Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast

LÃ³pez-Galilea, I., Andueza, S., P de PeÃ±a, M., Cid, C.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 301 KB

2004

51

Peroxyl radical scavenging activity of soluble high molecular weight fraction from coffee brews

Delgado-Andrade, C., J Morales, F.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 240 KB

2004

52

Antioxidative and antimicrobial effects of some natural extracts in lard

SekretÃ¡r, S., Schmidt, Å ., VajdÃ¡k, M., ZahradnÃkovÃ¡, L., Annus, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 213 KB

2004

53

Changes of furanocoumarins content in vegetables during storage

Botek, P., SchulzovÃ¡, V., Peroutka, R., HajÅ¡lovÃ¡, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 283 KB

2004

54

Changes of phytoestrogens daidzein, genistein and their glycosides daidzin and genistin and coumestrol during processing of soyabeans

Lojza, J., SchulzovÃ¡, V., HajÅ¡lovÃ¡, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 275 KB

2004

55

The effect of chemical modifications on rheological properties of collagen from of baltic cod (Gadus morhua) skin stabilized by interaction with Îº-carrageenan

Tylingo, R., Sadowska, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 415 KB

2004

56

Chitin-glucan complex from Agaricus blazei, a potential raw material for production of food additives

BlafkovÃ¡, P., Synytsya, A., ÄopÃkovÃ¡, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 218 KB

2004

57

Amino-dealkoxylation of hm citruc pectin withÂ n-alkylamines: a kinetic study

SihelnikovÃ¡, L., Synytsya, A., ÄopÃkovÃ¡, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 214 KB

2004

58

Monoacylglycerols as food additives with antimicrobial properties

BartoÅ¡ovÃ¡, E., ÄervenkovÃ¡, R., Å piÄkovÃ¡, Z., Å midrkal, J., Filip, V., PlockovÃ¡, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 225 KB

2004

59

Enzyme-linked immunosorbent assay for general and specific detection of Listeria spp. and monocytogenes in dairy products

BlaÅ¾kovÃ¡, M., KaramonovÃ¡, L., Rauch, P., M Wyatt, G.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 206 KB

2004

60

Guaiacol formation in apple juice, effect of selected additives on Alicyclobacillus growth

FabÃkovÃ¡, I., VoldÅich, M., Å evÄÃk, R., HÃ¶nigovÃ¡, P., ÄeÅovskÃ½, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 237 KB

2004

61

Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia

CiesarovÃ¡, Z., BalasovÃ¡, V., Kiss, E., Kolek, E., Å imko, P., KovÃ¡Ä, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 238 KB

2004

62

Effects of yeast stress and organic acids on chloropropanols formation in cereal products

G Hamlet, C., A Sadd, P.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 223 KB

2004

63

Chloropropanols and their esters in cereal productsÂ

G Hamlet, C., A Sadd, P.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 250 KB

2004

64

Formation and decomposition of 3-chloropropane-1,2-diol in model systems

DoleÅ¾al, M., Calta, P., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 216 KB

2004

65

Survey of 3-chloropropane-1,2-diol and its precursors inÂ foods in the Czech Republic

DivinovÃ¡, V., SvejkovskÃ¡, B., NovotnÃ½, O., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 259 KB

2004

66

Investigation of bisphenol a diglycidyl ether, bisphenol f diglycidyl ether and their hydroxy and chlorohydroxy derivatives stability in water-based food simulants

PoustkovÃ¡, I., DobiÃ¡Å¡, J., Poustka, J., VoldÅich, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 288 KB

2004

67

Characterisation of physicochemical interactions between benzo(a)pyrene contained in vegetable oil and polyethylene terephtalate

SklÃ¡rÅ¡ovÃ¡, B., Å imko, P., Å imon, P., BelajovÃ¡, E.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 229 KB

2004

68

The determination of N-methylcarbamate pesticides using enzyme immunoassays with chemiluminescent detection

MiÄkovÃ¡, B., Rauch, P., Montoya, A., Ferri, E., Fini, F., Girotti, S.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 195 KB

2004

69

Changes of acrylamide levels in food products during technological processing

DunovskÃ¡, L., HajÅ¡lovÃ¡, J., Äajka, T., HoladovÃ¡, K., HÃ¡jkovÃ¡, K.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 327 KB

2004

70

Determination of free amino acid and biogenic amine contents of hungarian sparkling wines

Simon-Sarkadi, L., SzÅke, E., Kerekes, A.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 257 KB

2004

71

Rapid, sensitive and selective analysis of acrylamide in cereal products using bromination and GC/MS/MS

G Hamlet, C., M Jayaratne, S., A Sadd, P.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 218 KB

2004

72

Effect of high hydrostatic pressure on the secondary structure of microbial transglutaminase

MenÃ©ndez, O., Rawel, H., Schwarzenbolz, U., Henle, T.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 235 KB

2004

73

Influence of high pressure and papain treatment on some aspects of beef meat quality

SchenkovÃ¡, N., Å ikulovÃ¡, M., JelenÃkovÃ¡, J., Pipek, P., Marek, M., VoldÅich, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 232 KB

2004

74

Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin

KrejÄovÃ¡, O., Å virÃ¡kovÃ¡, E., DobiÃ¡Å¡, J., PlockovÃ¡, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 219 KB

2004

75

The differences of the structure of triacylglycerols as a result of enzymatic interesterification of fat mixtures with the omega-3 family polyenic fatty acids

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 239 KB

2004

76

Changes of free fatty acids during ripening of Niva cheese

VÃtovÃ¡, E., ZemanovÃ¡, J., BezdÄkovÃ¡, Å ., BabÃ¡k, L., LoupancovÃ¡, B., BÅezina, P.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 230 KB

2004

77

Monitoring of oligopeptides from blue-veined cheese during ripening

ZemanovÃ¡, J., VÃtovÃ¡, E., Hadra, L., FiÅ¡era, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 249 KB

2004

78

Nutritional changes of common oat (Avena sativa L.) and naked oat (Avena nuda L.) during germination

GabrovskÃ¡, D., FiedlerovÃ¡, V., HolasovÃ¡, M., MaÅ¡kovÃ¡, E., OuhrabkovÃ¡, J., RysovÃ¡, J., WinterovÃ¡, R., MichalovÃ¡, A.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 228 KB

2004

79

Changes in potato after different thermal processes

HruÅ¡kar, M., Krpan, M., MarkoviÄ, K., MatkoviÄ, D., VahÄiÄ, N.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 193 KB

2004

80

Enzymatic changes in minimally processed apples

SchovÃ¡nkovÃ¡, J., Cocci, E., OpatovÃ¡, H., DallaRosa, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 231 KB

2004

81

Application of NIR analysis to verify cocoa powder authenticity

TrilÄovÃ¡, A., ÄopÃkovÃ¡, J., A Coimbra, M., Barros, A., Egert, L., Synytsya, A., KÅÃstkovÃ¡, H.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 377 KB

2004

82

New formulations for low-fat frankfurters and its effect on product quality

A LurueÃ±a-MartÃnez, M., Revilla, I., M Vivar-Quintana, A.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 230 KB

2004

83

FFA Evolution during storage of ground roasted coffee

Vila, M., P dePeÃ±a, M., Cid, C.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 227 KB

2004

84

Effect of gamma-irradiation on microbial decontamination and organoleptic quality of black pepper (Piper nigrum L.)

SÃ¡deckÃ¡, J., Kolek, E., SalkovÃ¡, Z., PetrÃkovÃ¡, J., KovÃ¡Ä, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 214 KB

2004

85

Effect of some refining steps on rapeseed oil triacylglycerol structures

Schmidt, Å ., VajdÃ¡k, M., SekretÃ¡r, S., Koman, V.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 194 KB

2004

86

Evaluation of ketchup authenticity â chemical changes ofÂ markers during production and distribution

SoukupovÃ¡, V., ÄÃÅ¾kovÃ¡, H., VoldÅich, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 197 KB

2004

87

LAST MINUTE: Formation of semicarbazide (SEM) from naturalÂ compounds in food by heat treatment

Gatermann, R., Hoenicke, K., Mandix, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 149 KB

2004

88

LAST MINUTE: Stability of acrylamide in food during storage

Hoenicke, K., Gatermann, R.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 149 KB

2004

89

Analysis of furan in different foodstuffs using gas chromatography mass spectrometry

Hoenicke, K., Fritz, H., Gatermann, R., Weidemann, S.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 150 KB

2004

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