Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 33 (2015)

No. 4

https://doi.org/10.17221/676/2014-CJFS
Review
Current trend and future prospective of functional probiotic milk chocolates and related products – a review
D. Gadhiya, A. Patel, J.B. Prajapati
Czech J. Food Sci., 33 (2015): 295-301abstractdownload PDF
https://doi.org/10.17221/261/2014-CJFS
Food Microbiology and Safety
Inhibitory effects of fresh hops on Helicobacter pylori strains
P. Čermák, V. Palečková, M. Houška, J. Strohalm, P. Novotná, A. Mikyška, M. Jurková, M. Sikorová
Czech J. Food Sci., 33 (2015): 302-307abstractdownload PDF
https://doi.org/10.17221/645/2014-CJFS
Food Microbiology and Safety
Microbial contamination of paper-based food contact materials with different contents of recycled fiber
Z. Hladíková, K. Kejlová, J. Sosnovcová, D. Jírová, A. Vavrouš, A. Janoušek, M. Syčová, V. Špelina
Czech J. Food Sci., 33 (2015): 308-312abstractdownload PDF
https://doi.org/10.17221/115/2015-CJFS
Food Microbiology and Safety
Fermentation of soymilk by yoghurt and bifidobacteria strains
Š. Horáčková, A. Mühlhansová, M. Sluková, V. Schulzová, M. Plocková
Czech J. Food Sci., 33 (2015): 313-319abstractdownload PDF
https://doi.org/10.17221/591/2014-CJFS
Food Microbiology and Safety
TBARS and microbial  growth predicative models of pork sausage stored at different temperatures
A. Kaczmarek, R. Cegielska-Radziejewska, T. Szablewski, J. Zabielski
Czech J. Food Sci., 33 (2015): 320-325abstractdownload PDF
https://doi.org/10.17221/541/2014-CJFS
Food Microbiology and Safety
Effect of fungicide treatment on Fusarium culmorum and Tri genes transcription in barley malt
J. Pavel, K. Vaculová, Z. Faltusová, L. Kučera, I. Sedláčková, L. Tvarůžek, J. Ovesná
Czech J. Food Sci., 33 (2015): 326-333abstractdownload PDF
https://doi.org/10.17221/48/2015-CJFS
Food Chemistry and Safety
Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead
I. Bénes, K. Furdíková, D. Šmogrovičová
Czech J. Food Sci., 33 (2015): 334-339abstractdownload PDF
https://doi.org/10.17221/704/2014-CJFS
Food Chemistry and Safety
Impact of freezing on flavonoids/radical-scavenging activity of two onion varieties
C. Pinho, M.T. Soares, I.F. Almeida, A.A.R.M. Aguiar, C. Mansilha, I.M.P.L.V.O. Ferreira
Czech J. Food Sci., 33 (2015): 340-345abstractdownload PDF
https://doi.org/10.17221/435/2014-CJFS
Food Analysis, Food Quality and Nutrition
Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products
H. Buchtová, Đ. Đorđević, S. Kočárek, P. Chomát
Czech J. Food Sci., 33 (2015): 346-353abstractdownload PDF
https://doi.org/10.17221/28/2015-CJFS
Food Analysis, Food Quality and Nutrition
Volatile compounds in Prošek dessert wines produced from white and red grapes
I. Budić-Leto, I. Humar, G. Zdunić, J. Hribar, E. Zlatić
Czech J. Food Sci., 33 (2015): 354-360abstractdownload PDF
https://doi.org/10.17221/142/2015-CJFS
Food Analysis, Food Quality and Nutrition
Immunoreactivity of selected wines commercially available in Poland
M. Zielińska-Dawidziak, GóreckaP, D. Piasecka-Kwiatkowska
Czech J. Food Sci., 33 (2015): 361-366abstractdownload PDF
https://doi.org/10.17221/566/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Microwave drying of green bean slices: drying kinetics and physical quality
I. Doymaz, A.S. Kipcak, S. Piskin
Czech J. Food Sci., 33 (2015): 367-376abstractdownload PDF
https://doi.org/10.17221/2/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
The effects of using turkey meat on qualitative properties of heat-treated sucuk
G. Kaban, D. Bayrak
Czech J. Food Sci., 33 (2015): 377-383abstractdownload PDF
https://doi.org/10.17221/531/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effects of pre- and post-harvest factors on the selected elements contents in fruit juices
F.J.A. Paula, R.P.F. Guiné, L. Cruz-Lopes, A.C. Duarte, A.O.S. Fragata, M.A.L. Reis
Czech J. Food Sci., 33 (2015): 384-391abstractdownload PDF
https://doi.org/10.17221/92/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effects of wort clarifying by using carrageenan on diatomaceous earth dosage for beer filtration
A. Poreda, M. Zdaniewicz, M. Sterczyńska, M. Jakubowski, C. Puchalski
Czech J. Food Sci., 33 (2015): 392-397abstractdownload 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
FROSTI
FSTA (formerly Food Science and Technology Abstracts)
Google Scholar
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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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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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