Volume 26; Issue No. 3

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Czech Journal of Food Sciences
Volume 26; Issue No. 3

Czech Journal of Food Sciences

Volume 26; Issue No. 3

1

Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical display cabinet

Hoke, K., Landfeld, A., Severa, J., KÃ½hos, K., Å½itnÃ½, R., HouÅ¡ka, M.

Journal:

Czech Journal of Food Sciences

Year:

2008

File:

PDF, 543 KB

2008

2

Distribution of major polyphenolic compounds in vine grapes of different cultivars growing in South Moravian vineyards

MikeÅ¡, O., VrchotovÃ¡, N., TÅÃska, J., KyselÃ¡kovÃ¡, M., Å midrkal, J.

Journal:

Czech Journal of Food Sciences

Year:

2008

File:

PDF, 332 KB

2008

3

Buckwheat grains and buckwheat products â nutritional and prophylactic value of their components â a review

Christa, K., Soral-Åmietana, M.

Journal:

Czech Journal of Food Sciences

Year:

2008

File:

PDF, 257 KB

2008

4

Antimicrobial properties of some essential oils against some pathogenic microorganisms

Celikel, N., Kavas, G.

Journal:

Czech Journal of Food Sciences

Year:

2008

File:

PDF, 240 KB

2008

5

Antioxidant activity, Î²-glucan and lipid contents of oat varieties

BrindzovÃ¡, L., ÄertÃk, M., Rapta, P., Zalibera, M., MikulajovÃ¡, A., TakÃ¡csovÃ¡, M.

Journal:

Czech Journal of Food Sciences

Year:

2008

File:

PDF, 416 KB

2008

6

Effect of juice clarification by flotation on the quality of white wine and orange juice and drink â Short Communication

Sindou, E., Vaimakis, V., Vaimakis, T., Roussis, I.G.

Journal:

Czech Journal of Food Sciences

Year:

2008

File:

PDF, 141 KB

2008

7

Rheological and sensory characteristics of yoghurt-modified mayonnaise

Å tern, P., pokornÃ½, J., Å edivÃ¡, A., PanovskÃ¡, Z.

Journal:

Czech Journal of Food Sciences

Year:

2008

File:

PDF, 325 KB

2008

8

Functional bioactive compounds and biological activities of Spirulina platensis lipids

Ramadan, M.F., Asker, M.M.S., Ibrahim, Z.K.

Journal:

Czech Journal of Food Sciences

Year:

2008

File:

PDF, 266 KB

2008