Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 33 (2015)

No. 6

https://doi.org/10.17221/8613-CJFS
Index 2015
INDEX OF VOLUME 33 (2015) AUTHORs INDEX, AUTHOR INSTITUTIONS INDEX
Czech J. Food Sci., 33 (2015): I-XIIdownload PDF
https://doi.org/10.17221/42/2015-CJFS
Review
Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products
V. Eskicioglu, S. Kamiloglu, D. Nilufer-Erdil
Czech J. Food Sci., 33 (2015): 487-499abstractdownload PDF
https://doi.org/10.17221/197/2015-CJFS
Food Chemistry and Safety
Preparation, separation and antioxidant properties of hydrolysates derived from Grifola frondosa protein
G. Dong Y Qi, Z. Yang, H. Wang, S. Wang, G. Chen
Czech J. Food Sci., 33 (2015): 500-506abstractdownload PDF
https://doi.org/10.17221/184/2015-CJFS
Food Analysis, Food Quality and Nutrition
Application of amylographic method for determination of the staling of bakery products
M. Sluková, M. Kubín, Š. Horáčková, J. Příhoda
Czech J. Food Sci., 33 (2015): 507-512abstractdownload PDF
https://doi.org/10.17221/113/2015-CJFS
Food Analysis, Food Quality and Nutrition
Gluten-free food – the influence of selected qualitative characteristics on consumer decision making of coeliacs in hospitality establishments
D. Šálková, A. Hes
Czech J. Food Sci., 33 (2015): 513-517abstractdownload PDF
https://doi.org/10.17221/229/2015-CJFS
Food Analysis, Food Quality and Nutrition
Rapid detection of total nitrogen content in soy sauce using NIR spectroscopy
J. Xu, F. Huang, Y. Li, Z. Chen, Y. Wang
Czech J. Food Sci., 33 (2015): 518-522abstractdownload PDF
https://doi.org/10.17221/241/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Influence of thermal and pressure treatments on inhibition of potato tubers sprouting
E.M.C. Alexandre, I.M. Rodrigues, J.A. Saraiva
Czech J. Food Sci., 33 (2015): 524-530abstractdownload PDF
https://doi.org/10.17221/171/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life
C. Fadda, P.A.M. Fenu, G. Usai, A. Del Caro, Y.M. Diez, A.M. Sanguinetti, A. Piga
Czech J. Food Sci., 33 (2015): 531-536abstractdownload PDF
https://doi.org/10.17221/438/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
A versatile apparatus for the bench scale bleaching and deodorsation of vegetable oils
V. Filip, J. Kyselka, I. Hradková, M. Berčiková, M. Cihelková
Czech J. Food Sci., 33 (2015): 537-544abstractdownload PDF
https://doi.org/10.17221/9/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Cookie making potential of composite flour containing wheat, barley and hemp
M. Hrušková, I. Švec
Czech J. Food Sci., 33 (2015): 545-555abstractdownload PDF
https://doi.org/10.17221/243/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties
S. Hussain
Czech J. Food Sci., 33 (2015): 556-563abstractdownload PDF
https://doi.org/10.17221/167/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Evaluation of the morphologic method for the detection of animal and herbal content in minced meat
J. Sadeghinezhad, B. Hajimohammadi, F. Izadi, F. Yarmahmoudi, R. Latorre
Czech J. Food Sci., 33 (2015): 564-569abstractdownload PDF
https://doi.org/10.17221/159/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effect of grapevine rootstocks on qualitative parameters of the Cerason variety
J. Téthal, M. Baroň, R. Sotolář, S. Ailer, J. Sochor
Czech J. Food Sci., 33 (2015): 570-579abstractdownload 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

New Issue Alert

Join the journal on Facebook!
Ask for  email notification.

Similarity Check

All the submitted manuscripts are checked by the CrossRef Similarity Check.

Abstracted / Indexed in

AGRICOLA
Agrindex of AGRIS/FAO database
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
ISI Alerting Services®
ISI Web of Knowledge®
J-Gate
ProQuest
Science Citation Index Expanded®
SCOPUS
TOXLINE PLUS
 Web of Science®

Licence terms

All content is made freely available for non-commercial purposes, users are allowed to copy and redistribute the material, transform, and build upon the material as long as they cite the source.

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

© 2023 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti