Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 34 (2016)

No. 4

https://doi.org/10.17221/335/2015-CJFS
Review

Stevioside and rebaudioside A – predominant ent-kaurene diterpene glycosides of therapeutic potential: a review

E. Gupta, S. Purwar, S. Sundaram, P. Tripathi, G. Rai
Czech J. Food Sci., 34 (2016): 281-299abstractdownload PDF
https://doi.org/10.17221/375/2015-CJFS
Food Analysis, Food Quality and Nutrition
Effects of a bilberry preparation on selected cell lines of the digestive system
K. Borowiec, D. Szwajgier, A. Olejnik, K. Kowalska, Z. Targoński
Czech J. Food Sci., 34 (2016): 300-305abstractdownload PDF
https://doi.org/10.17221/64/2016-CJFS
Food Analysis, Food Quality and Nutrition
Proteolysis in raw milk in relation to microbiological indicators
J. Chramostová, O. Hanuš, M. Klimešová, I. Němečková, P. Roubal, J. Kopecký, R. Jedelská, L. Nejeschlebová
Czech J. Food Sci., 34 (2016): 306-312abstractdownload PDF
https://doi.org/10.17221/59/2016-CJFS
Food Analysis, Food Quality and Nutrition
Use of eggshells as a raw material for production of calcium preparations
Dolińska Barbara, Jelińska Marta, Szulc-Musioł Beata, Ryszka Florian
Czech J. Food Sci., 34 (2016): 313-317abstractdownload PDF
https://doi.org/10.17221/478/2015-CJFS
Food Analysis, Food Quality and Nutrition
Musts with an increased content of lignans from added spruce knot chips
P. Novotná, J. Tříska, P. Híc, J. Balík, N. Vrchotová, J. Strohalm, M. Houška
Czech J. Food Sci., 34 (2016): 318-324abstractdownload PDF
https://doi.org/10.17221/425/2015-CJFS
Food Analysis, Food Quality and Nutrition
Phosvitin phosphopeptide preparation using immobilised trypsin and enhancing calcium absorption in growing rats
Q. Zhong, X. Li, W. Hu, B. Zeng, R. Liang, H. Liu, Z. Li, Z. Zhang
Czech J. Food Sci., 34 (2016): 325-331abstractdownload PDF
https://doi.org/10.17221/568/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
 Native and non native sheep breed differences in canestrato pugliese cheese quality: a resource for a sustainable pastoral system
S. Claps, G. Annicchiarico, M.A. Di Napoli, F. Paladino, D. Giorgio, L. Sepe, R. Rossi
Czech J. Food Sci., 34 (2016): 332-340abstractdownload PDF
https://doi.org/10.17221/266/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties

Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology

Q. He, Y. Li, P. Zhang, A. Zhang, H. Wu
Czech J. Food Sci., 34 (2016): 341-349abstractdownload PDF
https://doi.org/10.17221/289/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties

Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)

R. Massoud, K. Khosravi-Darani, F. Nakhsaz, L. Varga
Czech J. Food Sci., 34 (2016): 350-355abstractdownload PDF
https://doi.org/10.17221/517/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Change of selected antioxidant parameters of red wines during maturation
J. Mezey, P. Czako, I. Mezeyová, D. Bajčan, R. Kobolka
Czech J. Food Sci., 34 (2016): 356-361abstractdownload PDF
https://doi.org/10.17221/405/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties

Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains

B. Piłat, D. Ogrodowska, R. Zadernowski
Czech J. Food Sci., 34 (2016): 362-369abstractdownload PDF
https://doi.org/10.17221/33/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties
Quality of eggs in different production systems
G. Yenice, O. Kaynar, M. Ileriturk, F. Hira, A. Hayirli
Czech J. Food Sci., 34 (2016): 370-376abstractdownload 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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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®

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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

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