Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 33 (2015)

No. 1

https://doi.org/10.17221/8010-CJFS
Index
LIST OF REVIEWERS - 2014
Czech J. Food Sci., 33 (2015): I-IIdownload PDF
https://doi.org/10.17221/401/2014-CJFS
Review
Ferulic acid in cereals – a review
H. Boz
Czech J. Food Sci., 33 (2015): 1-7abstractdownload PDF
https://doi.org/10.17221/258/2014-CJFS
Food Microbiology and Safety
Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis
F.P. Casanova, A. Bevilacqua, L. Petruzzi, M. Sinigaglia, M.R. Corbo
Czech J. Food Sci., 33 (2015): 8-12abstractdownload PDF
https://doi.org/10.17221/299/2014-CJFS
Food Microbiology and Safety
Two different methods for screening of bile salt hydrolase activity in Lactobacillus strains
P. Sedláčková, Š. Horáčková, T. Shi, M. Kosová, M. Plocková
Czech J. Food Sci., 33 (2015): 13-18abstractdownload PDF
https://doi.org/10.17221/197/2014-CJFS
Food Microbiology and Safety
Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria
L. Shiling, J. Caihong, X. Xinglian, X. Chengjian, L. Kaixiong, S. Ruihua
Czech J. Food Sci., 33 (2015): 19-26abstractdownload PDF
https://doi.org/10.17221/267/2014-CJFS
Food Microbiology and Safety
Species differentiation of thermotolerant Campylobacters based on distinctive banding patterns obtained by multiplex PCR
L. Vondráková, S. Purkrtová, J. Pázlarová, K. Demnerová
Czech J. Food Sci., 33 (2015): 27-31abstractdownload PDF
https://doi.org/10.17221/233/2014-CJFS
Food Analysis, Food Quality and Nutrition
Consumer perception of cured pork meats: the added value of the organic attribute
A. Gaviglio, A. Pirani
Czech J. Food Sci., 33 (2015): 32-36abstractdownload PDF
https://doi.org/10.17221/188/2014-CJFS
Food Analysis, Food Quality and Nutrition
Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)
H.S. Guran, G. Oksuztepe, O.E. Coban, G.K. Incili
Czech J. Food Sci., 33 (2015): 37-44abstractdownload PDF
https://doi.org/10.17221/293/2014-CJFS
Food Analysis, Food Quality and Nutrition
Sensory evaluation of sausages with various proportions of Cyprinus carpio meat
L. Kašpar, H. Buchtová
Czech J. Food Sci., 33 (2015): 45-51abstractdownload PDF
https://doi.org/10.17221/198/2014-CJFS
Food Analysis, Food Quality and Nutrition
Evaluation of patulin in commercial baby foods by solid phase extraction and liquid chromatography PDA detection
A. Karakose, S. Sanli, N. Sanli, I. Bulduk
Czech J. Food Sci., 33 (2015): 52-57abstractdownload PDF
https://doi.org/10.17221/149/2014-CJFS
Food Analysis, Food Quality and Nutrition
Factors influencing the content of vitamins A and E in sheep and goat milk
T. Michlová, H. Dragounová, Š. Horníčková, A. Hejtmánková
Czech J. Food Sci., 33 (2015): 58-65abstractdownload PDF
https://doi.org/10.17221/161/2014-CJFS
Food Analysis, Food Quality and Nutrition
Characteristics of wheat, barley and hemp model composites
I. Švec, M. Hrušková
Czech J. Food Sci., 33 (2015): 66-71abstractdownload PDF
https://doi.org/10.17221/221/2014-CJFS
Food Analysis, Food Quality and Nutrition
Voltammetric determination of tannic acid in beverages using pencil graphite electrode
D.L. Vu, B. Ertek, Y. Dilgin, L. Červenka
Czech J. Food Sci., 33 (2015): 72-76abstractdownload PDF
https://doi.org/10.17221/498/2013-CJFS
Food Analysis, Food Quality and Nutrition
Determination of fluoride in Antarctic krill (Euphausia superba) using ion chromatography and its pretreatments selection
Y.-L. Zhao, L.-L. Zhu, Y. Sun, D.-Q. Zhou
Czech J. Food Sci., 33 (2015): 77-82abstractdownload PDF
https://doi.org/10.17221/423/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Characteristics of thin-layer infrared drying of green bean
I. Doymaz, A.S. Kipcak, S. Piskin
Czech J. Food Sci., 33 (2015): 83-90abstractdownload PDF
https://doi.org/10.17221/286/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Influence of thermal treatment on polyphenol extraction of wine cv. André
J. Ševcech, Ľ. Vicenová, K. Furdíková, F. Malík
Czech J. Food Sci., 33 (2015): 91-96abstractdownload 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
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Czech Agricultural and Food Bibliography
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 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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