Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 28 (2010)

No. 2

https://doi.org/10.17221/50/2009-CJFS
 
Texture and pasting properties of ultrasonically treated corn starch
I.L. Herceg, A.R. Jambrak, D. Šubarić, M. Brnčić, S.R. Brnčić, M. Badanjak, B. Tripalo, D. Ježek, D. Novotni, Z. Herceg
Czech J. Food Sci., 28 (2010): 83-93abstractdownload PDF
https://doi.org/10.17221/91/2009-CJFS
 
New approach to the study of dough mixing processes
Z. Muchová, B. Žitný
Czech J. Food Sci., 28 (2010): 94-107abstractdownload PDF
https://doi.org/10.17221/122/2009-CJFS
 
Extraction, purification, and characterisation of the flavonoids from Opuntia milpa alta skin
W. Cai, X. Gu, J. Tang
Czech J. Food Sci., 28 (2010): 108-116abstractdownload PDF
https://doi.org/10.17221/228/2008-CJFS
 
Analysis and characterisation of anthocyanins in mulberry fruit
C. Qin, Y. Li, W. Niu, Y. Ding, R. Zhang, X. Shang
Czech J. Food Sci., 28 (2010): 117-126abstractdownload PDF
https://doi.org/10.17221/56/2009-CJFS
 
Major and minor compounds in a Mexican spirit, young Mezcal coming from two Agave species.
A.M. Vera-Guzmán, R.I. Guzmán-Gerónimo, M.G. López
Czech J. Food Sci., 28 (2010): 127-132abstractdownload PDF
https://doi.org/10.17221/67/2009-CJFS
 
Reliability of PCR based screening for identification and quantification of GMOs
J. Ovesná, L. Kučera, J. Hodek, K. Demnerová
Czech J. Food Sci., 28 (2010): 133-138abstractdownload PDF
https://doi.org/10.17221/187/2008-CJFS
 
The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats
M. Modzelewska-Kapituła, J. Kłobukowski, L. Kłębukowska, D. Wiśniewska-Pantak
Czech J. Food Sci., 28 (2010): 139-145abstractdownload PDF
https://doi.org/10.17221/37/2008-CJFS
 
Antimicrobial effects of fatty acid fructose esters
T. Karlová, L. Poláková, J. Šmidrkal, V. Filip
Czech J. Food Sci., 28 (2010): 146-149abstractdownload PDF
https://doi.org/10.17221/160/2009-CJFS
 
The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage
O. Ozer, C. Sariçoban
Czech J. Food Sci., 28 (2010): 150-160abstractdownload 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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All content is made freely available for non-commercial purposes, users are allowed to copy and redistribute the material, transform, and build upon the material as long as they cite the source.

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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