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Phenolic content and antioxidant capacity of Cypriot wines

Czech Journal of Food Sciences, 2015-01, Vol.33 (2), p.126-136

2015

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Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine

Czech Journal of Food Sciences, 2022-01, Vol.40 (3), p.249-257

2022

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Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

Czech Journal of Food Sciences, 2021-01, Vol.39 (1), p.35-41

2021

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Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking

Czech Journal of Food Sciences, 2021-01, Vol.39 (3), p.226-233

2021

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Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation

Czech Journal of Food Sciences, 2021-01, Vol.39 (5), p.393-401

2021

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Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit

Czech Journal of Food Sciences, 2015-01, Vol.33 (2), p.109-117

2015

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Genetic features of Czech blue poppy (Papaver somniferum L.) revealed by DNA polymorphism

Czech Journal of Food Sciences, 2020-01, Vol.38 (3), p.198-202

2020

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Distribution of minerals between orange juice and orange flesh in various cultivars

Czech Journal of Food Sciences, 2021-01, Vol.39 (6), p.419-425

2021

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Discrimination of flax cultivars based on visible diffusion reflectance spectra and colour parameters of whole seeds

Czech Journal of Food Sciences, 2019-01, Vol.37 (3), p.199-204

2019

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Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice

Czech Journal of Food Sciences, 2019-01, Vol.37 (1), p.75-80

2019

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Polyphenol composition of lettuce cultivars affected by mineral and bio-organic fertilisation

Czech Journal of Food Sciences, 2020-01, Vol.38 (6), p.359-366

2020

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Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy)

Czech Journal of Food Sciences, 2013-01, Vol.31 (3), p.256-263

2013

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Characterisation of flaxseed cultivars based on NIR diffusion reflectance spectra of whole seeds and derived samples

Czech Journal of Food Sciences, 2019-01, Vol.37 (5), p.374-382

2019

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Quality of noodles made from colour-grained wheat

Czech Journal of Food Sciences, 2018-01, Vol.36 (4), p.314-320

2018

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Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour

Czech Journal of Food Sciences, 2017-01, Vol.35 (5), p.432-439

2017

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Potential of fourier transformed near-infrared (FT-NIR) spectroscopy for rapid analysis of elderberry (Sambucus nigra L.) fruits

Czech Journal of Food Sciences, 2019-01, Vol.37 (1), p.21-28

2019

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Influence of post-harvest ripening on the levels of selected compounds in various cherry cultivars

Czech Journal of Food Sciences, 2018-01, Vol.36 (2), p.163-168

2018

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pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars

Czech Journal of Food Sciences, 2013-01, Vol.31 (3), p.283-291

2013

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Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds

Czech Journal of Food Sciences, 2013-01, Vol.31 (6), p.589-595

2013

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Fractionation, antioxidant and inhibitory activity of Thai mango seed kernel extracts

Czech Journal of Food Sciences, 2018-01, Vol.36 (1), p.8-15

2018

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Antioxidant activity, S-alk(en)yl-l-cysteine sulfoxide and polyphenol content in onion (Allium cepa L.) cultivars are associated with their genetic background

Czech Journal of Food Sciences, 2016-01, Vol.34 (2), p.127-132

2016

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Proteomic analysis of wheat α/A- and β-gliadins

Czech Journal of Food Sciences, 2014-01, Vol.32 (5), p.437-442

2014

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Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach

Czech Journal of Food Sciences, 2015-01, Vol.33 (2), p.148-155

2015

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Chemometric classification of citrus juices of Moroccan cultivars by infrared spectroscopy

Czech Journal of Food Sciences, 2015-01, Vol.33 (2), p.137-142

2015

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Identification and Classification of Bulk Paddy, Brown, and White Rice Cultivars with Colour Features Extraction using Image Analysis and Neural Network

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.280-287

2014

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Phenolic content and antioxidant capacity of Cypriot wines

Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine

Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking

Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation

Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit

Genetic features of Czech blue poppy (Papaver somniferum L.) revealed by DNA polymorphism

Distribution of minerals between orange juice and orange flesh in various cultivars

Discrimination of flax cultivars based on visible diffusion reflectance spectra and colour parameters of whole seeds

Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice

Polyphenol composition of lettuce cultivars affected by mineral and bio-organic fertilisation

Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy)

Characterisation of flaxseed cultivars based on NIR diffusion reflectance spectra of whole seeds and derived samples

Quality of noodles made from colour-grained wheat

Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour

Potential of fourier transformed near-infrared (FT-NIR) spectroscopy for rapid analysis of elderberry (Sambucus nigra L.) fruits

Influence of post-harvest ripening on the levels of selected compounds in various cherry cultivars

pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars

Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds

Fractionation, antioxidant and inhibitory activity of Thai mango seed kernel extracts

Antioxidant activity, S-alk(en)yl-l-cysteine sulfoxide and polyphenol content in onion (Allium cepa L.) cultivars are associated with their genetic background

Proteomic analysis of wheat α/A- and β-gliadins

Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach

Chemometric classification of citrus juices of Moroccan cultivars by infrared spectroscopy

Identification and Classification of Bulk Paddy, Brown, and White Rice Cultivars with Colour Features Extraction using Image Analysis and Neural Network

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