Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 34 (2016)

No. 6

https://doi.org/10.17221/10291-CJFS
Index

INDEX OF VOLUME 34 (2016), AUTHORS INDEX

Czech J. Food Sci., 34 (2016): I-VIIIdownload PDF
https://doi.org/10.17221/21/2016-CJFS
Review
Prevalence and control of Listeria monocytogenes in the food industry – a review
I. Khan, J. Khan, S. Miskeen, Tango CN, Park YS, Oh DH
Czech J. Food Sci., 34 (2016): 469-487abstractdownload PDF
https://doi.org/10.17221/545/2015-CJFS
Food Microbiology and Safety
Application of nisin – the well-known lactic acid bacteria bacteriocin – against spoilage bacteria in tangerine wine
J. Pei, L. Jiang, H. Dai, P. Chen
Czech J. Food Sci., 34 (2016): 488-494abstractdownload PDF
https://doi.org/10.17221/107/2016-CJFS
Food Microbiology and Safety
Identification of Smallanthus sonchifolius in herbal tea mixtures by PCR and DART/TOF-MS methods
J. Žiarovská, A. Rajchl, E. Fernández, J. Prchalová, L. Milella
Czech J. Food Sci., 34 (2016): 495-502abstractdownload PDF
https://doi.org/10.17221/86/2016-CJFS
Food Chemistry and Safety
Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system
Yu A-N, Tang L-P
Czech J. Food Sci., 34 (2016): 503-510abstractdownload PDF
https://doi.org/10.17221/362/2016-CJFS
Food Chemistry and Safety
Preparation of conjugated linoleic acid enriched derivatives by conventional and biphasic isomerisation
J. Kyselka, L. Thomes, S. Remišová, M. Dragoun, M. Berčíková, V. Filip
Czech J. Food Sci., 34 (2016): 511-521abstractdownload PDF
https://doi.org/10.17221/384/2015-CJFS
Food Analysis, Food Quality and Nutrition
Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability
J. Filipović, M. Ivkov, M. Košutić, V. Filipović
Czech J. Food Sci., 34 (2016): 522-529abstractdownload PDF
https://doi.org/10.17221/127/2016-CJFS
Food Analysis, Food Quality and Nutrition
Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis
L. Gemelas, P. Degraeve, A. Hallier, Y. Demarigny
Czech J. Food Sci., 34 (2016): 529-533abstractdownload PDF
https://doi.org/10.17221/551/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake
S. Beikzadeh, Peighardoust SH, M. Beikzadeh, Asghari Javar-Abadi M, A. Homayouni-Rad
Czech J. Food Sci., 34 (2016): 534-540abstractdownload PDF
https://doi.org/10.17221/72/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties
Immobilisation of endoinulinase on polyhydroxybutyrate microfibers
M. Beran, J. Pinkrová, M. Urban, J. Drahorád
Czech J. Food Sci., 34 (2016): 541-546abstractdownload PDF
https://doi.org/10.17221/138/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties
Combined beef thawing using response surface methodology
J. Jin, X. Wang, Y. Han, Y. Cai, Y. Cai, H. Wang, L. Zhu, L. Xu, L. Zhao, Z. Li
Czech J. Food Sci., 34 (2016): 547-553abstractdownload PDF
https://doi.org/10.17221/419/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Spent brewer’s yeast extracts as a new component of functional food
B. Podpora, F. Świderski, A. Sadowska, R. Rakowska, G. Wasiak-Zys
Czech J. Food Sci., 34 (2016): 554-563abstractdownload PDF
https://doi.org/10.17221/423/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effects of transglutaminase-induced modification in the presence of oligochitosan of 1 kDa on the structure and gelling properties of caseinat
Song CL, Zhao XH
Czech J. Food Sci., 34 (2016): 564-569abstractdownload 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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