Showing 1 - 20 results of 25 for search 'Jan Velíšek', query time: 0.04s Refine Results
  1. 1
    Biosynthesis of food constituents: Amino acids: 1. The glutamic acid and aspartic acid groups - a review

    Biosynthesis of food constituents: Amino acids: 1. The glutamic acid and aspartic acid groups - a review by Jan Velíšek, Karel Cejpek

    Published 2006-02-01
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  2. 2
    Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins - a review

    Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins - a review by Jan Velíšek, Karel Cejpek

    Published 2007-02-01
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  3. 3
    Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 1 - a review

    Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 1 - a review by Jan Velíšek, Karel Cejpek

    Published 2007-04-01
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  4. 4
    Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 2 - a review

    Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 2 - a review by Jan Velíšek, Karel Cejpek

    Published 2007-06-01
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  5. 5
    Pigments of higher fungi - a review

    Pigments of higher fungi - a review by Jan VELÍŠEK, Karel CEJPEK

    Published 2011-04-01
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  6. 6
    Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids - a review

    Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids - a review by Jan Velíšek, Karel Cejpek

    Published 2006-12-01
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  7. 7
    Biosynthesis of food constituents: Lipids. 1. Fatty acids and derivated compounds - a review

    Biosynthesis of food constituents: Lipids. 1. Fatty acids and derivated compounds - a review by Jan Velíšek, Karel Cejpek

    Published 2006-10-01
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  8. 8
    Biosynthesis of food constituents: Amino acids. 3. Modified proteinogenic amino acids - a review

    Biosynthesis of food constituents: Amino acids. 3. Modified proteinogenic amino acids - a review by Jan Velíšek, Karel Cejpek

    Published 2006-04-01
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  9. 9
    Biosynthesis of food constituents: Saccharides. 2. Polysaccharides - a review

    Biosynthesis of food constituents: Saccharides. 2. Polysaccharides - a review by Jan Velíšek, Karel Cejpek

    Published 2005-10-01
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  10. 10
    Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a review

    Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a review by Jan Velíšek, Karel Cejpek

    Published 2006-04-01
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  11. 11
    Biosynthesis of food constituents: Saccharides. 1. Monosaccharides, oligosaccharides, and related compounds - a review

    Biosynthesis of food constituents: Saccharides. 1. Monosaccharides, oligosaccharides, and related compounds - a review by Jan Velíšek, Karel Cejpek

    Published 2005-08-01
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  12. 12
    Formation of carboxylic acids during degradation of monosaccharides

    Formation of carboxylic acids during degradation of monosaccharides by Ondřej Novotný, Karel Cejpek, Jan Velíšek

    Published 2008-04-01
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  13. 13
    Biosynthesis of food constituents: Peptides - a review

    Biosynthesis of food constituents: Peptides - a review by Jan Velíšek, Roman Kubec, Karel Cejpek

    Published 2006-08-01
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  14. 14
    Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods

    Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods by Blanka Svejkovská, Marek Doležal, Jan Velíšek

    Published 2006-08-01
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  15. 15
    Biosynthesis of food constituents: Natural pigments. Part 2 - a review

    Biosynthesis of food constituents: Natural pigments. Part 2 - a review by Jan Velíšek, Jiří Davídek, Karel Cejpek

    Published 2008-04-01
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  16. 16
    Free and bound 3-chloropropane-1,2-diol in coffee surrogates and malts

    Free and bound 3-chloropropane-1,2-diol in coffee surrogates and malts by Veronika Divinová, Marek Doležal, Jan Velíšek

    Published 2007-02-01
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  17. 17
    Formation of α-hydroxycarbonyl and α-dicarbonyl compounds during degradation of monosaccharides

    Formation of α-hydroxycarbonyl and α-dicarbonyl compounds during degradation of monosaccharides by Ondřej Novotný, Karel Cejpek, Jan Velíšek

    Published 2007-06-01
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  18. 18
    Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review

    Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review by Jan Velíšek, Roman Kubec, Karel Cejpek

    Published 2006-06-01
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  19. 19
    Biosynthesis of food constituents: Natural pigments: Part 1

    Biosynthesis of food constituents: Natural pigments: Part 1 by Jan Velíšek, Jiří Davídek, Karel Cejpek

    Published 2007-12-01
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  20. 20
    Effect of Maillard reaction on reducing power of malts and beers

    Effect of Maillard reaction on reducing power of malts and beers by Lucie Čechovská, Michael Konečný, Jan VELÍŠEK, Karel CEJPEK

    Published 2012-12-01
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