Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 35 (2017)

No. 3

https://doi.org/10.17221/210/2016-CJFS
Food Microbiology and Safety

Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages

Branislav Šojić, Vladimir Tomović, Marija Jokanović, Predrag Ikonić, Natalija Džinić, Sunčica Kocić-Tanackov, Ljiljana Popović, Tatjana Tasić, Jovo Savanović, Nataša Živković Šojić
Czech J. Food Sci., 35 (2017): 189-193abstractdownload PDF
https://doi.org/10.17221/376/2016-CJFS
Original Paper

Honey Sold Directly by Producers in the Silesian Region of Poland as a Source of Clostridium botulinum
Types A, B, E, and F

B. Wysok, J. Wojtacka, R. Karczmarczyk, A. Wiszniewska-Łaszczych, M. Gomółka-Pawlicka, J. Szteyn, K. Liedtke
Czech J. Food Sci., 35 (2017): 194-199abstractdownload PDF
https://doi.org/10.17221/205/2016-CJFS
Food Analysis, Food Quality and Nutrition

The 18O/16O ratio of retail Moravian wines from the Czech Republic in comparison with European wines

Frantisek Buzek, Bohuslava Cejkova, Ivana Jackova, Zdenka Lnenickova
Czech J. Food Sci., 35 (2017): 200-207abstractdownload PDF
https://doi.org/10.17221/137/2016-CJFS
Food Analysis, Food Quality and Nutrition

Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings

Krzysztof Dasieiwcz, Marta Chmiel, Mirosław Słowiński
Czech J. Food Sci., 35 (2017): 208-213abstractdownload PDF
https://doi.org/10.17221/185/2016-CJFS
Food Analysis, Food Quality and Nutrition

Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour

Lian-Xin Peng, Liang Zou, Mao-Ling Tan, Yuan-Yuan Deng, Juan Yan, Zhu-Yun Yan, Gang Zhao
Czech J. Food Sci., 35 (2017): 214-222abstractdownload PDFsupplementary material
https://doi.org/10.17221/389/2016-CJFS
Food Analysis, Food Quality and Nutrition

Validation of a UHPLC-ESI-MS/MS method for anthocyanidin quantification in potato tubers

Miloslav Sulc, Marie Eliasova, Zora Kotikova, Jaromir Lachman
Czech J. Food Sci., 35 (2017): 223-228abstractdownload PDF
https://doi.org/10.17221/174/2016-CJFS
Food Analysis, Food Quality and Nutrition

Lipolysis and oxidation of lipids during egg storage at different temperatures

Qingling Wang, Guofeng Jin, Ning Wang, Yongguo Jin, Meihu Ma, Xin Guo
Czech J. Food Sci., 35 (2017): 229-235abstractdownload PDF
https://doi.org/10.17221/346/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties

Improved chromatic and sensory characteristics of Plavac Mali wines – efficiency of maceration enzymes

IVANA ALPEZA, KARIN KOVAČEVIĆ GANIĆ, ANDREJA VANZO, STANKA HERJAVEC
Czech J. Food Sci., 35 (2017): 236-245abstractdownload PDF
https://doi.org/10.17221/358/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties

Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment

Andrea Nieto, Maria Jose Grande Burgos, Antonio Galvez, Ruben Pérez Pulido
Czech J. Food Sci., 35 (2017): 246-250abstractdownload PDF
https://doi.org/10.17221/314/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties

Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetables

Andrzej Ochrem, Piotr Zapletal, Justyna Żychlińska-Buczek, Dorota Maj, Barbara Czerniejewska-Surma, Joanna Pokorska, Dominika Kułaj
Czech J. Food Sci., 35 (2017): 251-258abstractdownload PDF
https://doi.org/10.17221/10/2017-CJFS
Food Technology and Economy, Engineering and Physical Properties

Separation of immunoglobulins from colostrum using methods based on salting-out techniques

Volodymyr Skalka, Nikolay Shakhno, Jiří Ečer, Ladislav Čurda
Czech J. Food Sci., 35 (2017): 259-266abstractdownload PDF
https://doi.org/10.17221/403/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties

Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methods

Ewelina Strąk, Maria Balcerek, Urszula Dziekońska- Kubczak
Czech J. Food Sci., 35 (2017): 267-273abstractdownload 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
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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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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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