Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 34 (2016)

No. 2

https://doi.org/10.17221/357/2015-CJFS
Review
Hidden exogenous proteins in wine: problems, methods of detection and related legislation – a review
C. Rizzi, F. Mainente, G. Pasini, B. Simonato
Czech J. Food Sci., 34 (2016): 93-104abstractdownload PDF
https://doi.org/10.17221/320/2015-CJFS
Food Chemistry and Safety
Squid by-product gelatines: Effect on oxidative stress biomarkers in healthy rats
J.E. Chan-Higuera, R.M. Robles-Sánchez, A. Burgos-Hernández, E. Márquez-Ríos, C.A. Velázquez-Contreras, J.M. Ezquerra-Brauer
Czech J. Food Sci., 34 (2016): 105-110abstractdownload PDF
https://doi.org/10.17221/300/2015-CJFS
Food Chemistry and Safety
Carp proteins as a source of bioactive peptides – an in silico approach
M. Darewicz, J. Borawska, M. Pliszka
Czech J. Food Sci., 34 (2016): 111-117abstractdownload PDF
https://doi.org/10.17221/401/2015-CJFS
Food Chemistry and Safety
Determination of trans-resveratrol action on two different types of neuronal cells, neuroblastoma and hippocampal cells
J. Gerszon, A. Rodacka
Czech J. Food Sci., 34 (2016): 118-126abstractdownload PDF
https://doi.org/10.17221/268/2015-CJFS
Food Chemistry and Safety
Antioxidant activity, S-alk(en)yl-l-cysteine sulfoxide and polyphenol content in onion (Allium cepa L.) cultivars are associated with their genetic background
K. Mitrová, V. Hrbek, P. Svoboda, J. Hajšlová, J. Ovesná
Czech J. Food Sci., 34 (2016): 127-132abstractdownload PDF
https://doi.org/10.17221/312/2015-CJFS
Food Analysis, Food Quality and Nutrition
Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products
V. Čeksteryté, B. Kurtinaitienė, P.R. Venskutonis, A. Pukalskas, R. Kazernavičiūtė, J. Balžekas
Czech J. Food Sci., 34 (2016): 133-142abstractdownload PDF
https://doi.org/10.17221/344/2015-CJFS
Food Analysis, Food Quality and Nutrition
Fermented buttermilk-based beverage: impact on young volunteers’ health parameters
A. Liutkevičius, V. Speičienė, G. Alenčikienė, A. Mieželienė, R. Narkevičius, A. Kaminskas, J.A. Abaravičius, D. Vitkus, V. Jablonskienė, D. Sekmokienė
Czech J. Food Sci., 34 (2016): 143-148abstractdownload PDF
https://doi.org/10.17221/220/2015-CJFS
Food Analysis, Food Quality and Nutrition
Artificial sweeteners and the environment
K. Kobetičová, K.A. Mocová, L. Mrhálková, Z. Fryčová, V. Kočí
Czech J. Food Sci., 34 (2016): 149-153abstractdownload PDF
https://doi.org/10.17221/313/2015-CJFS
Food Analysis, Food Quality and Nutrition
Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder
A. Makowska, D. Cais-Sokolińska, A. Waśkiewicz, G. Tokarczyk, H. Paschke
Czech J. Food Sci., 34 (2016): 154-159abstractdownload PDF
https://doi.org/10.17221/374/2015-CJFS
Food Analysis, Food Quality and Nutrition
Effects of allyl isothiocyanate on the shelf-life of gilthead sea bream (Sparus aurata) fillets
D. Muscolino, F. Giarratana, C. Beninati, G. Ziino, A. Giuffrida, A. Panebianco
Czech J. Food Sci., 34 (2016): 160-165abstractdownload PDF
https://doi.org/10.17221/451/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress
I. Kosović, M. Jukić, A. Jozinović, Đ. Ačkar, D. Koceva Komlenić
Czech J. Food Sci., 34 (2016): 166-172abstractdownload PDF
https://doi.org/10.17221/361/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese
R. Nezhad Razmjoui Akhgar, J. Hesari, S. Azadmard Damirchi
Czech J. Food Sci., 34 (2016): 173-179abstractdownload PDF
https://doi.org/10.17221/442/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film
N. Wang, Y.Z. Gao, P. Wang, S. Yang, T.M. Xie, Z.G. Xiao
Czech J. Food Sci., 34 (2016): 180-188abstractdownload 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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 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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