Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 33 (2015)

No. 2

https://doi.org/10.17221/428/2014-CJFS
Food Microbiology and Safety
ESBL-producing bacteria and MRSA isolated from poultry and turkey products imported from Italy
C. Beninati, F. Reich, D. Muscolino, F. Giarratana, A. Panebianco, G. Klein, V. Atanassova
Czech J. Food Sci., 33 (2015): 97-102abstractdownload PDF
https://doi.org/10.17221/446/2014-CJFS
Food Chemistry
Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating
G. Danışman, E. Arslan, A.K. Toklucu
Czech J. Food Sci., 33 (2015): 103-108abstractdownload PDF
https://doi.org/10.17221/384/2014-CJFS
Food Chemistry
Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit
X. Zhang, X. Shao
Czech J. Food Sci., 33 (2015): 109-117abstractdownload PDF
https://doi.org/10.17221/42/2014-CJFS
Food Analysis, Food Quality and Nutrition
Development of innovative health beneficial bread using a fermented fibre-glucan product
L. Blažeková, P. Polakovičová, L. Mikušová, K. Kukurová, V. Saxa, Z. Ciesarová, E. Šturdík
Czech J. Food Sci., 33 (2015): 118-125abstractdownload PDF
https://doi.org/10.17221/335/2014-CJFS
Food Analysis, Food Quality and Nutrition
Phenolic content and antioxidant capacity of Cypriot wines
Ch.M. Galanakis, A. Kotanidis, M. Dianellou, V. Gekas
Czech J. Food Sci., 33 (2015): 126-136abstractdownload PDF
https://doi.org/10.17221/284/2014-CJFS
Food Analysis, Food Quality and Nutrition
Chemometric classification of citrus juices of Moroccan cultivars by infrared spectroscopy
A. Hiri, M. De Luca, G. Ioele, A. Balouki, M. Basbassi, F. Kzaiber, A. Oussama, G. Ragno
Czech J. Food Sci., 33 (2015): 137-142abstractdownload PDF
https://doi.org/10.17221/390/2014-CJFS
Food Analysis, Food Quality and Nutrition
Quantification of parvalbumin in commercially important Mediterranean seafood species using real time PCR
D. Houhoula, P. Dimitriou, G. Mengjezi, V. Kyrana, V. Lougovois
Czech J. Food Sci., 33 (2015): 143-147abstractdownload PDF
https://doi.org/10.17221/365/2014-CJFS
Food Analysis, Food Quality and Nutrition
Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach
L.C. Salanţă, M. Tofană, S. Socaci, E. Mudura, A. Fărcaş, C. Pop, A. Pop, A. Odagiu
Czech J. Food Sci., 33 (2015): 148-155abstractdownload PDF
https://doi.org/10.17221/502/2014-CJFS
Food Analysis, Food Quality and Nutrition
Mineral profile of Croatian honey and differences due to its geographical origin
N. Uršulin-Trstenjak, D. Levanić, L. Primorac, J. Bošnir, N. Vahčić, G. Šarić
Czech J. Food Sci., 33 (2015): 156-164abstractdownload PDF
https://doi.org/10.17221/326/2014-CJFS
Food Analysis, Food Quality and Nutrition
Quality control of chondroitin sulphate used in dietary supplements
E. Václavíková, F. Kvasnička
Czech J. Food Sci., 33 (2015): 165-173abstractdownload PDF
https://doi.org/10.17221/303/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Validation of hydrogen cyanide fumigation in flourmills to control the confused flour beetle
R. Aulicky, V. Stejskal, M. Dlouhy, J. Liskova
Czech J. Food Sci., 33 (2015): 174-179abstractdownload PDF
https://doi.org/10.17221/496/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Physico-chemical and sensory properties of bread enriched with lemon pomace fiber
R.-Ch. Chang, Ch.-Y. Li, S.-Y. Shiau
Czech J. Food Sci., 33 (2015): 180-185abstractdownload PDF
https://doi.org/10.17221/447/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Cassava roots: perspectives of a traditional staple for bio-solvents production
T.M. Sidi Séibou, M. Rychtera, K. Melzoch
Czech J. Food Sci., 33 (2015): 186-194abstractdownload 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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CAB Abstracts
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Czech Agricultural and Food Bibliography
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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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