Vol. 63 No. 4 (2017)

Articles

• Waste Brewery and Winery Yeast as a Raw Material for Biotechnological Productions

  Tomáš Řezanka, Andrea Palyzová, Karel Sigler

  158–162

  • PFD

• Prenylated Flavonoids as Valuable Biologically Active Compounds from Hops

  Jan Nešpor, Václav Hanko, Marcel Karabín, Lukáš Jelínek, Pavel Dostálek

  164–172

  • PDF

• Factors Influencing the Production of Sensory Active Substances in Brewer’s and Wine Yeast

  Eva Vontrobová, Jana Kopecká, Gabriela Rotková, Dagmar Matoulková

  173–189

  • PDF

• Evaluation of α- and β-bitter Acids Content in Harvest of Czech Hops in 2016

  Alexandr Mikyška, Martin Dušek, Marie Jurková

  190–198

  • PDF

• The Princes Kinsky's Breweries of Česká Kamenice, Choceň, Rosice and Zlonice in the Second Part of 19th Century

  Michal Hofman

  199–205

  • PDF