期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (4)
Polyamines are closely associated with environmental stresses and melatonin pretreatment enhances the resistance of fruit to chilling stress. However,......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (6)
To meet rapid and non-destructive identification of selenium-enriched agricultural products selenium-enriched millet and ordinary millet were taken as......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (1)
Riptortus pedestris is a potential edible insect, and its powder can be considered as an ideal nutrient source. This study sought to determine the nut......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (6)
To meet rapid and non-destructive identification of selenium-enriched agricultural products selenium-enriched millet and ordinary millet were taken as......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (3)
Purple shoots of tea germplasm Zijuan (Camellia sinensis var. asssamica) have high anthocyanin content and gradually turn green with continued growth ......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (6)
Acetyl-coenzyme A (CoA) is a key metabolite produced by the acetyl-CoA synthetase (ACS) gene in energy metabolism and biosynthetic pathways. ACS is sp......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (1)
In this paper, response surface methodology (RSM) was used to study the optimised process conditions of lotus root starches modified by treatment with......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (3)
Natural additives obtained from vegetable and fruit wastes can potentially be used as coatings to enhance the shelf life of button mushrooms (Agaricus......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (3)
This study presented the effects of different pectinase maceration pre-treatments on the basic chemical prop-erties, the content of 13 phenolic compou......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (1)
To investigate the feasibility of image colour information in predicting the moisture content of dried Hami jujube, the images were obtained under dif......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (4)
Listeria monocytogenes can form biofilms on different food contact surfaces, increasing the risk of cross-contamination in food products. Weissella vi......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2021; 39 (3)
Dynamic high pressure microfluidization (DHPM) is considered an emerging and promising technique for the continuous production of fluid foods. This st......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2021; 39 (3)
Chitosan (CS) is an effective clarifying agent for fruit juice. However, its low antioxidant ability is a limitation in preserving the antioxidant cap......
期刊： CZECH JOURNAL OF FOOD SCIENCES, 2021; 39 (4)
gamma-aminobutyric acid (GABA) is an important inhibitory neurotransmitter in the human body, but its content decreases with age. So it is suitable to......
