123 results on '"Velíšek, Jan"'
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2. Vitamins
3. On the role of 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one in antioxidant capacity of prunes
4. Occurrence of 3-chloropropane-1,2-diol fatty acid esters in infant and baby foods
5. Formation of 3-chloropropane-1,2-diol in systems simulating processed foods
6. Formation of aldehydes from S-alk(en)ylcysteines and their sulfoxides
7. Decomposition of sinigrin by methanol/ammonia/water treatment in model systems and mustard (Brassica nigra L.) seed meal
8. Thermal Degradation of Lachrymatory Precursor of Onion
9. Thermal Degradation of the Lachrymatory Precursor of Onion
10. Reaction Products of Glyoxal with Glycine
11. Gas-chromatographic determination of S-methylcysteine sulfoxide in cruciferous vegetables
12. Gas chromatographic determination of S-alk(en)ylcysteine sulfoxides
13. Polarographic determination of the nitrosation products of creatine and creatinine
14. Some formaldehyde reaction products in non-enzymatic browning reactions
15. Antioxidant activity of some brown pigments inl-ascorbic acid solutions
16. Determination ofl-ascorbic andl-dehydroascorbic acids in potatoes
17. Chlorohydrins in protein hydrolysates
18. The volatile components of an industrial apple aroma concentrate
19. Glycerol chlorohydrins and their esters as products of the hydrolysis of tripalmitin, tristearin and triolein with hydrochloric acid
20. The neutral volatile components of Czechoslovak plum brandy
21. The nitrosation products of creatine and creatinine in model systems
22. Formation of aliphatic amines by oxidation of some brown pigments
23. Changes ofl-ascorbic andl-dehydroascorbic acids during cooking and frying of potatoes
24. Effect of Maillard reaction on reducing power of malts and beers
25. Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes
26. 3-Chloropropane-1,2-diol fatty acid esters in potato products
27. Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy
28. Diversity of S-alk(en)yl cysteine sulphoxide content within a collection of garlic (Allium sativum L.) and its association with the morphological and genetic background assessed by AFLP
29. Pigments of higher fungi - a review
30. Formation and occurrence of esters of 3‐chloropropane‐1,2‐diol (3‐CPD) in foods: What we know and what we assume
31. Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes
32. Occurrence of 3-chloropropane-1,2-diol fatty acid esters in infant and baby foods
33. Chloropropanols
34. Formation of carboxylic acids during degradation of monosaccharides
35. Biosynthesis of food constituents: Natural pigments. Part 2 - a review
36. Biosynthesis of food constituents: Natural pigments: Part 1
37. Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents
38. Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 2 - a review
39. Formation of α-hydroxycarbonyl and α-dicarbonyl compounds during degradation of monosaccharides
40. Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 1 - a review
41. Allium Discoloration: The Color-Forming Potential of Individual Thiosulfinates and Amino Acids: Structural Requirements for the Color-Developing Precursors
42. Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins - a review
43. Free and bound 3-chloropropane-1,2-diol in coffee surrogates and malts
44. Genetic Diversity Among Garlic Clones as Revealed by Aflp, Phenotypic Descriptors and S-Amino Acids Level
45. Selection of valuable garlic (Allium sativum L.) genetic resources by DNA markers
46. Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids - a review
47. Biosynthesis of food constituents: Lipids. 1. Fatty acids and derivated compounds - a review
48. Biosynthesis of food constituents: Peptides - a review
49. Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods
50. Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review
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