1.Evidence for wheat, rye, and barley presence in gluten free foods by PCR method – comparison with ELISA method

作　　者：Mašková E. ;Paulíčková I. ;Rysová J. 等

出　　处：Czech Journal of Food Sciences. 2011 ;29(1):45-50.doi:10.17221/171/2010-CJFS

出版社：Czech Academy of Agricultural Sciences

文章 ID：177862035

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2.Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods

作　　者：Němečková I. ;Dragounová H. ;Pechačová M. 等

出　　处：Czech Journal of Food Sciences. 2011 ;29:S42-S48.

出版社：Czech Academy of Agricultural Sciences

文章 ID：177862068

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3.Yield stress and sensorial evaluation of soya yoghurts prepared from germinated soybeans

作　　者：Landfeld A. ;Novotná P. ;Strohalm J. 等

出　　处：Czech Journal of Food Sciences. 2014 ;32(5):464-469.doi:10.17221/534/2013-CJFS

出版社：Czech Academy of Agricultural Sciences

文章 ID：177862462

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4.Utilisation of non-traditional forms of cereals in bakery production

作　　者：Laknerová I. ;Holasová M. ;Fiedlerová V. 等

出　　处：Czech Journal of Food Sciences. 2014 ;32(3):296-301.doi:10.17221/245/2013-CJFS

出版社：Czech Academy of Agricultural Sciences

文章 ID：177862536

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5.Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments – nutritional and sensory evaluation

作　　者：Gabrovská D. ;Ouhrabková J. ;Rysová J. 等

出　　处：Czech Journal of Food Sciences. 2014 ;32(2):182-187.doi:10.17221/172/2013-CJFS

出版社：Czech Academy of Agricultural Sciences

文章 ID：177862563

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6.Evaluation of barley grass as a potential source of some nutritional substances

作　　者：Paulíčková I. ;Ehrenbergerová J. ;Fiedlerová V. 等

出　　处：Czech Journal of Food Sciences. 2007 ;25(2):65-72.doi:10.17221/754-CJFS

出版社：Czech Academy of Agricultural Sciences

文章 ID：177861244

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7.Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments – nutritional and sensory evaluation

作　　者：Gabrovská D. ;Ouhrabková J. ;Rysová J. 等

出　　处：Czech Journal of Food Sciences. 2014 ;32(2):182-187.doi:10.17221/172/2013-CJFS

出版社：Czech Academy of Agricultural Sciences

文章 ID：218029223

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8.Utilisation of non-traditional forms of cereals in bakery production

作　　者：Laknerová I. ;Holasová M. ;Fiedlerová V. 等

出　　处：Czech Journal of Food Sciences. 2014 ;32(3):296-301.doi:10.17221/245/2013-CJFS

出版社：Czech Academy of Agricultural Sciences

文章 ID：218029238

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9.Yield stress and sensorial evaluation of soya yoghurts prepared from germinated soybeans

作　　者：Landfeld A. ;Novotná P. ;Strohalm J. 等

出　　处：Czech Journal of Food Sciences. 2014 ;32(5):464-469.doi:10.17221/534/2013-CJFS

出版社：Czech Academy of Agricultural Sciences

文章 ID：218029261

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10.Evidence for wheat, rye, and barley presence in gluten free foods by PCR method – comparison with ELISA method

作　　者：Mašková E. ;Paulíčková I. ;Rysová J. 等

出　　处：Czech Journal of Food Sciences. 2011 ;29(1):45-50.doi:10.17221/171/2010-CJFS

出版社：Czech Academy of Agricultural Sciences

文章 ID：218029441

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	有本地全文	6篇
	有全文链接	5篇

	Winterová R.	5篇
	Houška M.	4篇
	Laknerová I.	4篇
	Mašková E.	4篇
	Němečková I.	4篇
	Strohalm J.	4篇
	Ehrenbergerová J.	3篇
	Paulíčková I.	3篇
	Dragounová H.	2篇
	Dvořáček V.	2篇
	Eichlerová E.	2篇
	Erban V.	2篇
	Landfeld A.	2篇
	Martinek P.	2篇
	Novotná P.	2篇
	Pechačová M.	2篇
	Roubal P.	2篇
	VaculováK.	2篇
	Havlová P.	1篇
	Kopáček J.	1篇
	Pinkrová J.	1篇
	Vaculová K.	1篇

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	Rysová J.	11篇
	Fiedlerová V.	5篇
	Gabrovská D.	5篇
	Holasová M.	5篇
	Ouhrabková J.	5篇