Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 27 (2009)

No. 1

https://doi.org/10.17221/2843-CJFS
 
Furan in food – a review
J. Vranová, Z. Ciesarová
Czech J. Food Sci., 27 (2009): 1-10abstractdownload PDF
https://doi.org/10.17221/2848-CJFS
 
Immunohistochemical detection of soya protein – optimisation and verification of the method
M. Pospiech, B. Tremlová, E. Renčová, Z. Randulová
Czech J. Food Sci., 27 (2009): 11-19abstractdownload PDF
https://doi.org/10.17221/95/2008-CJFS
 
Strawberry jams: influence of different pectins on colour and textural properties
M. Kopjar, V. Piližota, N.N. Tiban, D. Šubarić, J. Babić, Đ. Ačkar, M. Sajdl
Czech J. Food Sci., 27 (2009): 20-28abstractdownload PDF
https://doi.org/10.17221/130/2008-CJFS
 
Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures
T. Požrl, M. Kopjar, I. Kurent, J. Hribar, A. Janeš, M. Simčič
Czech J. Food Sci., 27 (2009): 29-38abstractdownload PDF
https://doi.org/10.17221/33/2008-CJFS
 
Trace elements species fractionation in rye flour and rye (Secale cereale L.) seedlings
J. Polák, O. Mestek, R. Koplík, J. Šantrůček, J. Komínková, M. Kodíček
Czech J. Food Sci., 27 (2009): 39-48abstractdownload PDF
https://doi.org/10.17221/134/2008-CJFS
 
Molecular cloning and characterisation of alpha subunit of H+-ATPase in Lactobacillus casei Zhang
X. Chen, M. Yang, Z. Sun, W. Liu, T. Sun, H. Meng, H. Zhang
Czech J. Food Sci., 27 (2009): 49-54abstractdownload PDF
https://doi.org/10.17221/151/2008-CJFS
 
Identification and characterisation of antimicrobial activity of nisin a produced by Lactococcus lactis subsp. lactis LL27
P. Şanlibaba, N. Akkoç, M. Akçelik
Czech J. Food Sci., 27 (2009): 55-64abstractdownload PDF
https://doi.org/10.17221/176/2008-CJFS
 
In vitro fermentation of galactosyl derivatives of polyols by Lactobacillus strains
E. Klewicka, R. Klewicki
Czech J. Food Sci., 27 (2009): 65-70abstractdownload PDF

Impact factor (Web of Science):

2021: 1.300
Q4 – Food Science and Technology
5-Year Impact Factor: 1.774

SCImago Journal Rank (SCOPUS):

SCImago Journal & Country Rank

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Abstracted / Indexed in

AGRICOLA
Agrindex of AGRIS/FAO database
CAB Abstracts
Cambridge Scientific Abstract
Chemical Abstracts
CNKI
Current Contents®/Agriculture, Biology and Environmental Sciences®
Czech Agricultural and Food Bibliography
Dairy Science Abstracts
DOAJ (Directory of Open Access Journals)
EBSCO – Academic Search Ultimate
Elsevier’s Bibliographic Databases
FROSTI
FSTA (formerly Food Science and Technology Abstracts)
Google Scholar
ISI Alerting Services®
ISI Web of Knowledge®
J-Gate
ProQuest
Science Citation Index Expanded®
SCOPUS
TOXLINE PLUS
 Web of Science®

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Open Access Policy

This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.

Contact

Ing. Marta Stárová, Ph.D.
Executive Editor
phone: + 420 227 010 352
e-mail: cjfs

Address

Czech Journal of Food Sciences
Czech Academy of Agricultural Sciences
Slezská 7, 120 00 Praha 2, Czech Republic

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