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58 2019

Journal of Food and Nutrition Research
Vol. 58, 2019

Číslo 1
1-8 Hammi, I. – Amensag, K. – Ennahar, S. – Delalande, F. – Marchioni, E. – Cianferani, S. – Belkhou, R.
Native production of pediocin PA-1 by Enterococcus faecium E16 isolated from goats' cheese
9-20 Ďurčanská, K. – Muchová, L. – Drtilová, T. – Olejníková, P. – Ženišová, K. – Furdíková, K.
Characterization and selection of Saccharomyces cerevisiae strains isolated from traditional and newly-bred vine varieties of Czech Republic and Slovakia
21-30 Ziarno, M. – Zaręba, D. – Henn, E. – Margas, E. – Nowak, M.
Properties of non-dairy gluten-free millet-based fermented beverages developed with yoghurt cultures
31-41 Popp, J. – Oláh, J. – Kiss, A. – Temesi, A. – Fogarassy, C. – Lakner, Z.
The socio-economic force field of the creation of short food supply chains in Europe
42-50 Kalemba-Drożdż, M. – Cierniak, A.
Antioxidant and genoprotective properties of extracts from edible flowers
51-62 Jurmanović, S. – Jug, M. – Safner, T. – Radić, K. – Domijan, A.-M. – Pedisić, S. – Šimić, S. – Jablan, J. – Vitali Čepo, D.
Utilization of olive pomace as a source of polyphenols: Optimization of microwave-assisted extraction and characterization of spray-dried extract
63-74 Pokrivčák, J. – Chovanová Supeková, S. – Lančarič, D. – Savov, R. – Tóth, M. – Vašina, R.
Development of beer industry and craft beer expansion
75-84 Boltar, I. – Čanžek Majhenič, A. – Jarni, K. – Jug, T. – Bavcon Kralj, M.
Research of volatile compounds in cheese affected by different technological parameters
85-91 Madurkay, M. – Kadličeková, V. – Turňa, J. – Drahovská, H.
Bacteriophage application for control of Cronobacter in liquid media and in biofilms
92-98 Kolanowski, W. – Zakrzewska, M.
Apple processing wastes as potential source of new edible oil
Číslo 2
99-106 Tomáštíková, Z. – Gelbíčová, T. – Karpíšková, R.
Population structure of Listeria monocytogenes isolated from human listeriosis cases and from ready-to-eat foods in the Czech Republic
107-114 Lage-Yusty, M. A. – Villar-Blanco, L. – López-Hernandez, J.
Evaluation of caffeine, vitamins and taurine in energy drinks
115-124 Boncompagni, E. – Nielsen, E. – Sanogo, M. D. – Coghetto, V. – Temporiti, M. E. – Daglia, M. – Di Lorenzo, A. – Doria, E.
Anti-nutritional metabolites in six traditional African cereals
125-134 Matejčeková, Z. – Spodniaková, S. – Dujmić, E. – Liptáková, D. – Valík, Ľ.
Modelling growth of Lactobacillus plantarum as a function of temperature: Effects of media
135-145 Pelpolage, S. W. – Han, K. – Koaze, H. – Hamamoto, T. – Hoshizawa, M. – Fukushima, M.
Influence of enzyme-resistant fraction of sorghum (Sorghum bicolor L.) flour on gut microflora composition, short chain fatty acid production and toxic substance metabolism
146-152 Strapáč, I. – Bedlovičová, Z. – Čuvalová, A. – Handrová, L. – Kmeť, V.
Antioxidant and anti-quorum sensing properties of edible mushrooms
153-166 Mickowska, B. – Romanová, K. – Urminská, D.
Reduction of immunoreactivity of rye and wheat prolamins by lactobacilli and Flavourzyme proteolysis during sourdough fermentation – a way to obtain low-gluten bread
167-176 Ziarno, M. – Zaręba, D. – Maciejak, M. – Veber, A. L.
The impact of dairy starter cultures on selected qualitative properties of functional fermented beverage prepared from germinated white kidney beans
177-186 Chiabrando, V. – Giacalone, G.
Effects of citrus essential oils incorporated in alginate coating on quality of fresh-cut Jintao kiwifruit
187-200 Tomáška, M. – Čaplová, Z. – Sádecká, J. – Šoltys, K. – Kopuncová, M. – Budiš, J. – Drončovský, M. – Kolek, E. – Koreňová, J. – Kuchta, T.
Microorganisms and volatile aroma-active compounds in “nite“ and “vojky” cheeses
Číslo 3
201-207 Valík, Ľ. – Medveďová, A. – Ačai, P.
Update of concepts in food microbiology education in Slovakia: from food microbiology to predictive microbiology and microbiological risk assessment in foods
208-213 Šilha, D. – Morávková, K. – Škodová, G. – Vytřasová, J.
Viability and biofilm formation of Arcobacter spp. at various processing temperatures
214-224 Kazimierczak, R. – Hallmann, E. – Carrillo, C. – Rembiałkowska, E.
Influence of variety and production system on selected chemical parameters of beetroot juices prepared from seven beetroot varieties
225-235 Drdolová, Z. – Belej, Ľ. – Golian, J. – Benešová, L. – Čurlej, J. – Zajác, P.
Comparison of specificity and sensitivity of biochip and real-time polymerase chain reaction for pork in food
236-244 Matejčeková, Z. – Spodniaková, S. – Koňuchová, M. – Liptáková, D. – Valík, Ľ.
In vitro growth competition of Lactobacillus plantarum HM1 with pathogenic and food spoilage microorganisms
245-254 Nunes, L. – Martins, E. – Francisquini, J. A. – Stringheta, P. C. – Perrone, I. T. – de Carvalho, A. F.
Evaluation of the Maillard reaction in infant formulas after opening
255-265 Szymelfejnik, E. – Jaroch, A. – Ameryk, M. – Balcerzak, W. – Świątkowski, M. – Popławski, C.
Evaluation of the use of dietary supplements among first-grade primary school children from Poland in the context of the socioeconomic status of the family and children’s health status
266-274 Gálová, Z. – Palenčárová, E. – Špaleková, A. – Rajnincová, D. – Drábeková, J.
Protein profiles of buckwheat, rye and oat during in vitro gastro-duodenal digestion
275-282 Pohůnek, V. – Adamcová, M. – Kulišanová, I. – Šístková, I. – Rohlík, B.-A. – Ševčík, R.
Thermal inactivation of Aspergillus lacinosus ascospores as a function of temperature and soluble solids content in fruit jam
283-293 Godočiková, L. – Ivanišová, E. – Noguera-Artiaga, L. – Carbonell-Barrachina, Á. A. – Kačániová, M.
Biological activity, antioxidant capacity and volatile profile of enriched Slovak chocolates
Číslo 4
295-306 Cioch-Skoneczny, M. – Satora, P. – Skoneczny, S. – Skotniczny, M.
Yeasts associated with the spontaneously fermented grape musts obtained from cool climate white grape varieties
307-318 Machyňáková, A. – Khvalbota, L. – Furdíková, K. – Drtilová, T. – Špánik, I.
Characterization of volatile organic compounds in Slovak Tokaj wines
319-327 Puspitojati, E. – Cahyanto, M. N. – Marsono, Y. – Indrati, R.
Changes in amino acid composition during fermentation and its effects on the inhibitory activity of angiotensin-I-converting enzyme of jack bean tempe following in vitro gastrointestinal digestion
328-338 Damin, F. – Meinhart, A. – Caldeirao, L. – Filho, M. – da Silva, L. – Constant, L. – Teixeira-Filho, J. – Wagner, R. – Godoy, H.
Determination of rutin in fruits and vegetables in natura
339-348 Kružík, V. – Grégrová, A. – Ziková, A. – Čížková, H.
Rape honey: determination of botanical origin based on volatile compound profiles
349-362 Mikyška, A. – Psota, V.
Chemical and sensory profiles of beers from barley varieties registered in the Czech Republic
363-369 Qi, N. – Liu, Y. – Liao, L. – Gong, X. – Yang, C.
A new method for determination of campesterol, stigmasterol, and beta-sitosterol in edible oils by supercritical fluid chromatography
370-381 Tarko, T. – Sroka, P. – Duda-Chodak, A. – Januszek, M.
The influence of cultivar of apple-tree and yeasts used for fermentation on the concentration of volatile compounds in ciders and their sensory properties
382-392 Sádecká, J. – Čaplová, Z. – Tomáška, M. – Šoltys, K. – Kopuncová, M. – Budiš, J. – Drončovský, M. – Kolek, E. – Koreňová, J. – Kuchta, T.
Microorganisms and volatile aroma-active compounds in bryndza cheese produced and marketed in Slovakia
393-400 Machová, M. – Bajer, T. – Šilha, D. – Ventura, K. – Bajerová, P.
Release of volatile compounds from sliced onion analysed by gas chromatography coupled to mass spectrometry and its antimicrobial activity
401 Reviewers 2019
Reviewers 2019

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