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Vedecký časopis

45 2006

Journal of Food and Nutrition Research
Obsah ročníka 45, 2006

Číslo 1
1-11 POLOVKA, M.
EPR spectroscopy: A tool to characterize stability and antioxidant properties of foods
12-16 SKLÁRŠOVÁ, B. - ŠIMKO, P. - ŠIMON, P. - BELAJOVÁ, E.
Diffusion and adsorption of BaP from vegetable oils onto polyethylene terephtalate and low density polyethylene package
17-20 KOLEK, E. - ŠIMKO, P. - ŠIMON, P.
Effect of NaCl on the decrease of acrylamide content in a heat-treated model food matrix
21-29 GREIF, G. - GREIFOVÁ, M. - KAROVIČOVÁ, J.
Effects of NaCl concentration and initial pH value on biogenic amine formation dynamics by Enterobacter spp. bacteria in model conditions
30-33 KRASCSENICSOVÁ, K. - KACLÍKOVÁ, E. - PANGALLO, D. - SIEKEL, P. - GIROTTI, S. - KUCHTA, T.
Detection of Salmonella enterica in food on the next day after the sample collection using 5‘-nuclease polymerase chain reaction with end-point fluorimetry
34-38 VORLOVÁ, L. - BORKOVCOVÁ, I. - KALÁBOVÁ, K. - VEČEREK, V.
Hydroxymethylfurfural contents in foodstuffs determined by HPLC method
39-43 ČERVENKA, L. - BROŽKOVÁ, I. - VYTŘASOVÁ, J.
Effects of the principal ingredients of biscuits upon water activity
44-46 Instructions for authors