Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 31 (2013)

No. 4

https://doi.org/10.17221/327/2012-CJFS
Original Paper
Effect of natural antioxidants on the colour and lipid stability of paprika salami
B-A. Rohlík, P. Pipek, J. Pánek
Czech J. Food Sci., 31 (2013): 307-312abstractdownload PDF
https://doi.org/10.17221/337/2012-CJFS
Original Paper
Nutritional value of the protein of consumer carp Cyprinus carpio L.
K.A. Skibniewska, J. Zakrzewski, J. Kłobukowski, H. Białowiąs, B. Mickowska, J. Guziur, Z. Walczak, J. Szarek
Czech J. Food Sci., 31 (2013): 313-317abstractdownload PDF
https://doi.org/10.17221/82/2013-CJFS
Original Paper
Effects of lactation stage, breed, and lineage on selenium and iodine contents in goat milk
L. Rozenská, A. Hejtmánková, D. Kolihová, D. Miholová
Czech J. Food Sci., 31 (2013): 318-322abstractdownload PDF
https://doi.org/10.17221/316/2012-CJFS
Original Paper
Isolation, identification and antibiotic susceptibility of nis+ Lactococcus lactis from dairy and non-dairy sources
P. Khemariya, S. Singh, G. Nath, A.K. Gulati
Czech J. Food Sci., 31 (2013): 323-331abstractdownload PDF
https://doi.org/10.17221/366/2012-CJFS
Original Paper
Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature
M. Nadeem, M. Abdullah, I. Hussain, S. Inayat, A. Javid, Y. Zahoor
Czech J. Food Sci., 31 (2013): 332-339abstractdownload PDF
https://doi.org/10.17221/352/2012-CJFS
Original Paper
Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products
J. Kučerová, V. Šottníková, Š. Nedomová
Czech J. Food Sci., 31 (2013): 340-346abstractdownload PDF
https://doi.org/10.17221/348/2012-CJFS
Original Paper
Mechanical properties of native maize, wheat, and potato starches
M. Stasiak, M. Molenda, I. Opaliński, W. Błaszczak
Czech J. Food Sci., 31 (2013): 347-354abstractdownload PDF
https://doi.org/10.17221/412/2012-CJFS
Original Paper
Funcionality of several cake ingredients: A comprehensive approach
J. Rodríguez-García, A. Puig, A. Salvador, I. Hernando
Czech J. Food Sci., 31 (2013): 355-360abstractdownload PDF
https://doi.org/10.17221/183/2012-CJFS
Original Paper
Effects of spray-dried sourdough on flour characteristics and rheological properties of dough
A.G. Tafti, S.H. Peighardoust, F. Behnam, A. Bahrami, R. Aghagholizadeh, M. Ghamari, S.A. Rafat
Czech J. Food Sci., 31 (2013): 361-367abstractdownload PDF
https://doi.org/10.17221/177/2013-CJFS
Original Paper
Application of ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) metabolomic fingerprinting to characterise GM and conventional maize varieties
L. Václavík, J. Ovesná, L. Kučera, J. Hodek, K. Demnerová, J. Hajšlová
Czech J. Food Sci., 31 (2013): 368-375abstractdownload PDF
https://doi.org/10.17221/205/2012-CJFS
Original Paper
Effect of high temperature and pressure on quantification of MON 810 maize
Z. Godálová, E. Bergerová, P. Siekel
Czech J. Food Sci., 31 (2013): 376-381abstractdownload PDF
https://doi.org/10.17221/369/2012-CJFS
Original Paper
Silicon content in beers from Korean market and estimation of its alimentary uptake
J.-H Lee, K.H. Choi, S.R. Park, S.A. Shin, S.A. Kang, K.-H. Jang
Czech J. Food Sci., 31 (2013): 382-389abstractdownload PDF
https://doi.org/10.17221/390/2012-CJFS
Original Paper
Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.
D. Donno, G.L. Beccaro, M.G. Mellano, S. Di Prima, M. Cavicchioli, A.K. Cerutti, G. Bounous
Czech J. Food Sci., 31 (2013): 390-400abstractdownload PDF
https://doi.org/10.17221/256/2012-CJFS
Original Paper
Determination of acrylamide in food using adsorption stripping voltammetry
H. Veselá, E. Šucman
Czech J. Food Sci., 31 (2013): 401-406abstractdownload PDF
https://doi.org/10.17221/286/2012-CJFS
Original Paper
Mycotoxin production, chemotypes and diversity of Czech Fusarium graminearum isolates on wheat
T. Sumíková, L. Gabrielová, L. Kučera, M. Žabka, J. Chrpová
Czech J. Food Sci., 31 (2013): 407-412abstractdownload PDF

Impact factor (Web of Science):

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

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SCImago Journal & Country Rank

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AGRICOLA
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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)
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ISI Web of Knowledge®
J-Gate
ProQuest
Science Citation Index Expanded®
SCOPUS
TOXLINE PLUS
 Web of Science®

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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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