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Species differentiation of thermotolerant Campylobacters based on distinctive banding patterns obtained by multiplex PCR

Vondráková, Lucie; Purkrtová, Sabina; Pazlarová et al.

Czech Journal of Food Sciences. 2014;33(1):27-31. DOI:10.17221/267/2014-CJFS

Ferulic acid in cereals – a review

Boz, Hüseyin

Czech Journal of Food Sciences. 2014;33(1):01-07. DOI:10.17221/401/2014-CJFS

Two different methods for screening of bile salt hydrolase activity in Lactobacillus strains

Sedláčková, Pavla; Horáčková, Šárka; Shi et al.

Czech Journal of Food Sciences. 2014;33(1):13-18. DOI:10.17221/299/2014-CJFS

Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating

Danişman, Gülşan; Arslan, Esra; Toklucu et al.

Czech Journal of Food Sciences. 2015;33(2):103-108. DOI:10.17221/446/2014-CJFS

Mineral profile of Croatian honey and differences due to its geographical origin

Uršulin-Trstenjak, Natalija; Levanić, Davor; Primorac et al.

Czech Journal of Food Sciences. 2015;33(2):156-164. DOI:10.17221/502/2014-CJFS

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