Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 34 (2016)

No. 1

https://doi.org/10.17221/8745-CJFS
 
List of reviewers – 2015
Czech J. Food Sci., 34 (2016): -download PDF
https://doi.org/10.17221/217/2015-CJFS
Review
The use of products containing a phage in food industry as a new method for Listeria monocytogenes elimination from food (Listeria monocytogenes phages in food industry) – a review
D. Pietracha, A. Misiewicz
Czech J. Food Sci., 34 (2016): 1-8abstractdownload PDF
https://doi.org/10.17221/307/2015-CJFS
Food Microbiology and Safety

Microbiological method using Bacillus megaterium with fusidic acid for detection of macrolides in milk

M. Tumini, O.G. Nagel, M.P. Molina, R.L. Althaus
Czech J. Food Sci., 34 (2016): 9-15abstractdownload PDF
https://doi.org/10.17221/216/2015-CJFS
Food Chemistry and Safety
Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates
Y. Li, Y. Ma, M. Fan, K. Huang, H. Zhang
Czech J. Food Sci., 34 (2016): 16-23abstractdownload PDF
https://doi.org/10.17221/232/2015-CJFS
Food Chemistry and Safety
Cross-correlation of quality parameters of musts and wines enriched with lignans
P. Novotná, J. Tříska, P. Híc, J. Balík, N. Vrchotová, J. Strohalm, M. Houška
Czech J. Food Sci., 34 (2016): 24-31abstractdownload PDF
https://doi.org/10.17221/316/2015-CJFS
Food Chemistry and Safety
The occurrence of ochratoxin A in white and parboiled rice
J. Toman, F. Malíř, V. Ostrý, Y. Grosse, V. Dvořák, T. Roubal, L. Neuchlová
Czech J. Food Sci., 34 (2016): 32-38abstractdownload PDF
https://doi.org/10.17221/258/2015-CJFS
Food Analysis, Food Quality and Nutrition
Effect of chokeberry juice consumption on antioxidant capacity, lipids profile and endothelial function in healthy people: a pilot study
D. Nowak, Z. Grąbczewska, M. Gośliński, K. Obońska, A. Dąbrowska, J. Kubica
Czech J. Food Sci., 34 (2016): 39-46abstractdownload PDF
https://doi.org/10.17221/254/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Relationship between somatic cell count and milk casein level obtained by two different methods
K. Musayeva, A. Sederevičius, R. Želvytė, I. Monkevičienė, D. Beliavska-Aleksiejūnė, R. Stankevičius
Czech J. Food Sci., 34 (2016): 47-51abstractdownload PDF
https://doi.org/10.17221/291/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat
A. Rokaityte, G. Zaborskiene, I. Macioniene, I. Rokaitis, D. Sekmokiene
Czech J. Food Sci., 34 (2016): 52-60abstractdownload PDF
https://doi.org/10.17221/453/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions
R. Winterová, M. Holasová, V. Fiedlerová
Czech J. Food Sci., 34 (2016): 61-67abstractdownload PDF
https://doi.org/10.17221/434/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process
Z. Xue, C. Wang, L. Zhai, W. Yu, H. Chang, X. Kou, F. Zhou
Czech J. Food Sci., 34 (2016): 68-78abstractdownload PDF
https://doi.org/10.17221/255/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Correlation between wheat starch annealing conditions and retrogradation during storage
K. Yu, Y. Wang, Y. Xu, L. Guo, X. Du
Czech J. Food Sci., 34 (2016): 79-86abstractdownload PDF
https://doi.org/10.17221/350/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production
J. Żochowska-Kujawska, K. Lachowicz, M. Sobczak, G. Bienkiewicz, G. Tokarczyk, M. Kotowicz, E. Machcińska
Czech J. Food Sci., 34 (2016): 87-92abstractdownload 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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