Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 33 (2015)

No. 3

https://doi.org/10.17221/593/2014-CJFS
Review
Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood – a review
S. Pezeshk, S.M. Ojagh, A. Alishahi
Czech J. Food Sci., 33 (2015): 195-203abstractdownload PDF
https://doi.org/10.17221/165/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
A negative correlation between mercury content in muscle and body weight in carp from uncontaminated ponds
L. Sedláčková, J. Jarkovský, J. Kalina, G. Poleszczuk, Z. Svobodová
Czech J. Food Sci., 33 (2015): 204-209abstractdownload PDF
https://doi.org/10.17221/611/2014-CJFS
Food Chemistry and Safety
Details of the antioxidant mechanism of hydroxycinnamic acids
Y.-J. Shang, B.-Y. Liu, M.-M. Zhao
Czech J. Food Sci., 33 (2015): 210-216abstractdownload PDF
https://doi.org/10.17221/370/2014-CJFS
Food Analysis, Food Quality and Nutrition
Application of multivariate regression methods to predict sensory quality of red wines
J.L. Aleixandre-Tudó, I. Alvarez, M.J. García, V. Lizama, J.L. Aleixandre
Czech J. Food Sci., 33 (2015): 217-227abstractdownload PDF
https://doi.org/10.17221/58/2015-CJFS
Food Analysis, Food Quality and Nutrition
Elemental composition of red wines in Southeast Turkey
D. Karataş, AydinF, I. Aydin, H. Karataş
Czech J. Food Sci., 33 (2015): 228-236abstractdownload PDF
https://doi.org/10.17221/524/2014-CJFS
Food Analysis, Food Quality and Nutrition
Oxyprenylated ferulic acid derivatives in Italian citrus liqueurs
S. Fiorito, F. Epifano, V.A. Taddeo, S. Genovese
Czech J. Food Sci., 33 (2015): 237-241abstractdownload PDF
https://doi.org/10.17221/353/2014-CJFS
Food Ananlysis, Food Quality and Nutrition
Selected fruits and vegetables: comparison of nutritional value and affordability
M. Suchánková, Z. Kapounová, M. Dofková, J. Ruprich, J. Blahová, I. Kouřilová
Czech J. Food Sci., 33 (2015): 242-246abstractdownload PDF
https://doi.org/10.17221/528/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes
A. Baiano, I. Viggiani, C. Terracone, R. Romaniello, M.A. Del Nobile
Czech J. Food Sci., 33 (2015): 247-253abstractdownload PDF
https://doi.org/10.17221/207/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
J. Borowski, J. Narwojsz, E.J. Borowska, K. Majewska
Czech J. Food Sci., 33 (2015): 254-260abstractdownload PDF
https://doi.org/10.17221/658/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Antiradical and reducing potential of commercial beers
M. Ditrych, E. Kordialik-Bogacka, A. Czyżowska
Czech J. Food Sci., 33 (2015): 261-266abstractdownload PDF
https://doi.org/10.17221/410/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes
A. Landfeld, J. Tříska, J. Balík, J. Strohalm, P. Novotná, N. Vrchotová, J. Totušek, D. Lefnerová, P. Híc, E. Tománková, R. Halama, M. Houška
Czech J. Food Sci., 33 (2015): 267-276abstractdownload PDFsupplementary material
https://doi.org/10.17221/351/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey
Ch. Nouska, I. Mantzourani, A. Alexopoulos, E. Bezirtzoglou, A. Bekatorou, K. Akrida-Demertzi, P. Demertzis, S. Plessas
Czech J. Food Sci., 33 (2015): 277-282abstractdownload PDF
https://doi.org/10.17221/462/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method
C. Wang, F. Xu, D. Li, M. Zhang
Czech J. Food Sci., 33 (2015): 283-291abstractdownload PDF
https://doi.org/10.17221/210/2015-CJFS
Obiturialy Notice
Professor Jiří Davídek died
J. Velíšek
Czech J. Food Sci., 33 (2015): 293-294download 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
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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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TOXLINE PLUS
 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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