Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 35 (2017)

No. 1

https://doi.org/10.17221/9714-CJFS
 

List of Review 2016

Czech J. Food Sci., 35 (2017): I-IIdownload PDF
https://doi.org/10.17221/268/2016-CJFS
Review
Innovations in the food packaging market – intelligent packaging – a review  
Anetta Barska, Joanna Wyrwa
Czech J. Food Sci., 35 (2017): 1-6abstractdownload PDF
https://doi.org/10.17221/206/2016-CJFS
Review
Finger millet bioactive compounds, bioaccessibility, and potential health effects – a review  
Henry Okwudili Udeh, Kwaku Gyebi Duodu, Afam Israel Obiefuna Jideani
Czech J. Food Sci., 35 (2017): 7-17abstractdownload PDF
https://doi.org/10.17221/356/2016-CJFS
Food Microbiology and Safety

Flaxseed varieties: composition and influence on the growth of probiotic microorganisms in milk  

Jana Smolová, Irena Němečková, Marcela Klimešová, Zdeněk Švandrlík, Marie Bjelková, Vladimír Filip, Jan Kyselka
Czech J. Food Sci., 35 (2017): 18-23abstractdownload PDF
https://doi.org/10.17221/578/2015-CJFS
Food Chemistry and Safety
Optimisation of an extraction technique of fish allergens suitable for detection and diagnosis  
Jiaju Ma, Tushar Ramesh Pavase, Zhen-Xing Li, Hong Lin
Czech J. Food Sci., 35 (2017): 24-31abstractdownload PDF
https://doi.org/10.17221/154/2016-CJFS
Food Chemistry and Safety
Antioxidant properties and production of monacolin k, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus
Prodpran Pengnoi, Rapeepun Mahawan, Chartchai Khanongnuch, Saisamorn Lumyong
Czech J. Food Sci., 35 (2017): 32-39abstractdownload PDF
https://doi.org/10.17221/126/2016-CJFS
Food Analysis, Food Quality and Nutrition
Discrimination of producing areas of Astragalus membranaceus using electronic nose and UHPLC-PDA combined with chemometrics  
Wenlong Wei, Jinhua Li, Linfang Huang
Czech J. Food Sci., 35 (2017): 40-47abstractdownload PDF
https://doi.org/10.17221/171/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre  
Lucia Padalino, Amalia Conte, Lucia Lecce, Desislava Likyova, Vincenzo Sicari, Teresa Maria Pellicanò, Marco Poiana, Matteo Alessandro Del Nobile
Czech J. Food Sci., 35 (2017): 48-56abstractdownload PDF
https://doi.org/10.17221/35/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate  
Mingzhe Pan, Xianjun Meng, Lianzhou Jiang, Dianyu Yu, Tianyi Liu
Czech J. Food Sci., 35 (2017): 57-66abstractdownload PDF
https://doi.org/10.17221/343/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties
Two resistant starches applied in bread  
Evžen Šárka, Miroslava Kubová, Iva Wiege, Pavel Horák, Petra Smrčková, Václav Dvořáček, David Chena
Czech J. Food Sci., 35 (2017): 67-72abstractdownload PDF
https://doi.org/10.17221/144/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties
Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts  
Gordana Šimić, Daniela Horvat, Krešimir Dvojković, Ivan Abičić, Marija Viljevac Vuletić, Marijana Tucak, Alojzije Lalić
Czech J. Food Sci., 35 (2017): 73-78abstractdownload PDF
https://doi.org/10.17221/123/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties
Chia and teff as improvers of wheat-barley dough and cookies  
Ivan Švec, Marie Hrušková, Barbora Babiaková
Czech J. Food Sci., 35 (2017): 79-88abstractdownload PDF
https://doi.org/10.17221/82/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties
Ultrasonic microwave-assisted extraction of polyphenols, flavonoids, triterpenoids, and vitamin C from Clinacanthus nutans  
Qun Yu, Chuan Li, Zhenhua Duan, Bing Liu, Weiwen Duan, Feifei Shang
Czech J. Food Sci., 35 (2017): 89-94abstractdownload 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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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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