Search Results - "Davidek, J"

Incidence of milk leakage after dry-off in European dairy herds, related risk factors, and its role in new intramammary infections by De Prado-Taranilla, A I, Holstege, M M C, Bertocchi, L, Appiani, A, Becvar, O, Davidek, J, Bay, D, Jimenez, L M, Roger, N, Krömker, V, Paduch, J H, Piepers, S, Wuytack, A, Veenkamp, A, van Werven, T, Dalez, B, Le Page, P, Schukken, Y H, Velthuis, A G J

“…The incidence of milk leakage (ML) after dry-off (DO) and related risk factors was studied in 1,175 dairy cows from 41 commercial herds in 8 European…”
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Prof. Ing. Jan Velíšek, DrSc., Chairman of our Journal celebrates his 65th birthday anniversary by Davídek, J.

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Jan Velíšek, Karel Cejpek - Biosynthesis of Food Components by Davídek, J.

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Prof. Ing. Jan Pokorný, DrSc., Member of the Editorial Board of our journal, passed away by Davídek, J., Velíšek, J.

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Chemometric investigation of mustard seed by Velíšek, J., Mikulcová, R., Míková, K., Woldie, K.B., Link, J., Davídek, J.

“…Levels of the 11 major glucosinolates and two other characteristics (thousand seed weight and colour) were determined in samples of the mustard seed (of…”
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New chlorine-containing organic compounds in protein hydrolysates by Velisek, Jan, Davidek, Jiri, Kubelka, Vladislav, Janicek, Gustav, Svobodova, Zdenka, Simicova, Zdenka

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3-Chloro-1,2-Propanediol Derived Amino Alcohol in Protein Hydrolysates by VELÍ'Scar;EK, J., DAVÍDEK, T., DAVIDEK, J., HAMBURG, A.

“…ABSTRACT In model aqueous solutions containing 3‐chIoro‐l,2‐propanediol (arising by the interaction of hydrochloric acid with lipids in protein hydrolysate and…”
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Biosynthesis of food constituents: Natural pigments. Part 2 - a review by Velisek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin, Davidek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin, Cejpek, K..,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin

“…This review article is a part of the survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms…”
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Separation of thiamine and its derivatives on a Sephadex column by Davídek, J, Pudil, F, Seifert, J

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Gas-liquid chromatographic method for the determination of dodine in fruit by Hajslová, J, Rathouská, Z, Davídek, J

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Modified determination of 2-thiobarbituric acid value in fats and oils by Pokorný, J, Valentová, H, Davídek, J

“…Several methods for the determination of TBA-value were compared with a new direct modification (omitting the previous distillation), using 1-butanol as the…”
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Criteria of quality and freshness of hen aggs by K. Míková, J. Davídek

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Reactions of n-hexanal with glycine in model systems by Jirousová, J, Davídek, J

“…n-Hexanal a common component of off-flavor of various foodstuffs forms in ethanol-water solutions brown coloured pigments with glycine very slowly. The changes…”
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Changes in Egg Volatiles during Storage by J. Adamiec, M. Doležal, K. Míková, J. Davídek

“…The quality of eggs is tightly associated with freshness. New possibilities for the determination of egg freshness were studied. The volatile compounds of eggs…”
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Gas chromatographic determination of diquat and paraquat in crops by Hajslová, J, Cuhra, P, Davídek, T, Davídek, J

“…A sensitive and reproducible gas chromatographic procedure for the determination of diquat and paraquat in potatoes and rapeseed was developed. The…”
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Strecker degradation products of aspartic and glutamic acids and their amides by J. Rössner, J. Velíšek, F. Pudil, J. Davídek

“…Aspartic and glutamic acids, asparagine and glutamine were oxidised with either potassium peroxodisulphate or glyoxal. Nonvolatile products were derivatised…”
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The studies of interaction between ascorbate oxidase and some organophosphorous insecticides in vitro by Davidek, J., Seifert, J.

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Volatile heterocyclic compounds in the reaction of glyoxal with glycine by Velisek, Jan, Davidek, Jiri, Cuhrova, Jana, Kubelka, Vladimir

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Formation of volatile compounds and brown products in the model system n-hexanal-glycine by Davídek, J, Jirouŝová, J

“…During the boiling of a mixture of n-hexanal and glycine in aqueous medium, pH value 9, both soluble and insoluble brown colored pigments and volatile…”
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A simple detection of fat-soluble vitamins on alumina thin layer-chromatograms by BLATTNA, J, DAVIDEK, J

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