Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 32 (2014)

No. 5

https://doi.org/10.17221/320/2013-CJFS
Original Paper
Different peach cultivars and their suitability for minimal processing
M.C. Fuentes-Pérez, S. Nogales-Delgado, M.C. Ayuso, D. Bohoyo-Gil
Czech J. Food Sci., 32 (2014): 413-421abstractdownload PDF
https://doi.org/10.17221/616/2013-CJFS
Original Paper
Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks
J. Chramostová, R. Mošnová, I. Lisová, E. Pešek, J. Drbohlav, I. Němečková
Czech J. Food Sci., 32 (2014): 422-429abstractdownload PDF
https://doi.org/10.17221/270/2013-CJFS
Original Paper
Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle
F. Zhou, H. Zhao, F. Bai, D. Piotr, Y. Liu, B. Zhang
Czech J. Food Sci., 32 (2014): 430-436abstractdownload PDF
https://doi.org/10.17221/600/2013-CJFS
Original Paper
Proteomic analysis of wheat α/A- and β-gliadins
M. Dziuba, D. Nałęcz, I. Szerszunowicz, J. Waga
Czech J. Food Sci., 32 (2014): 437-442abstractdownload PDF
https://doi.org/10.17221/341/2013-CJFS
Original Paper
Furan and alkylated furans in heat processed food, including home cooked products 
A. Fromberg, M.S. Mariotti, F. Pedreschi, S. Fagt, K. Granby
Czech J. Food Sci., 32 (2014): 443-448abstractdownload PDF
https://doi.org/10.17221/16/2014-CJFS
Original Paper
A novel sorbent for solid-phase extraction coupling to high performance liquid chromatography for the determination of olaquindox in fish feed 
D. Zhao, Q.Y. Shi, X. He, J. Zhang
Czech J. Food Sci., 32 (2014): 449-455abstractdownload PDF
https://doi.org/10.17221/461/2013-CJFS
Original Paper
Inspection of quince slice dehydration stages based on extractable image features
A. Jafari, A. Bakhshipour
Czech J. Food Sci., 32 (2014): 456-463abstractdownload PDF
https://doi.org/10.17221/534/2013-CJFS
Original Paper
Yield stress and sensorial evaluation of soya yoghurts prepared from germinated soybeans
A. Landfeld, P. Novotná, J. Strohalm, J. Rysová, M. Houška
Czech J. Food Sci., 32 (2014): 464-469abstractdownload PDF
https://doi.org/10.17221/598/2013-CJFS
Original Paper
Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition
M. Karoglan, M. Osrečak, L. Maslov, B. Kozina
Czech J. Food Sci., 32 (2014): 470-476abstractdownload PDF
https://doi.org/10.17221/447/2013-CJFS
Original Paper
Optimisation of the antioxidant activity of kombucha fermented milk products
R. Malbaša, J. Vitas, E. Lončar, J. Grahovac, S. Milanović
Czech J. Food Sci., 32 (2014): 477-484abstractdownload PDF
https://doi.org/10.17221/415/2013-CJFS
Original Paper
The impact of moist corn grain preservation on the ethanol yield by simultaneous saccharification and fermentation, and on volatile by-products
J. Nowak, K. Szambelan, W. Nowak
Czech J. Food Sci., 32 (2014): 485-492abstractdownload PDF
https://doi.org/10.17221/405/2013-CJFS
Original Paper
Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation
S. Sampels, T. Zajíc, J. Mráz
Czech J. Food Sci., 32 (2014): 493-502abstractdownload PDF
https://doi.org/10.17221/162/2014-CJFS
Original Paper
Effect of process parameters on slowly digestible and resistant starch content in extrudates
P. Smrčková, M. Saglamtas, T. Hofmanová, J. Koláček, D. Chena, E. Šárka
Czech J. Food Sci., 32 (2014): 503-508abstractdownload PDF
https://doi.org/10.17221/356/2013-CJFS
Original Paper
Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity
T. Škorpilová, A. Šimoniová, B.-A. Rohlík, P. Pipek
Czech J. Food Sci., 32 (2014): 509-513abstractdownload PDF
https://doi.org/10.17221/394/2013-CJFS
Original Paper
Relationship between intrinsic viscosity, thermal and retrogradation properties of amylose and amylopectin
S. Yu, J. Xu, Y. Zhang, N.K. Kopparapu
Czech J. Food Sci., 32 (2014): 514-520abstractdownload 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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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
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FSTA (formerly Food Science and Technology Abstracts)
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ISI Web of Knowledge®
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ProQuest
Science Citation Index Expanded®
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 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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