Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 35 (2017)

No. 5

https://doi.org/10.17221/405/2016-CJFS
Food Chemistry and Safety

Contribution of linoleic acid to the formation of advanced glycation end products in model systems during heat treatment

Xin Zhao, Ling Liu, Lu Yue
Czech J. Food Sci., 35 (2017): 367-375abstractdownload PDF
https://doi.org/10.17221/103/2017-CJFS
Food Microbiology and Safety

Components responsible for antimicrobial activity of propolis from continental and Mediterranean regions in Croatian

Ivana Tlak Gajger, Iva Pavlović, Mirza Bojić, Ivan Kosalec, Siniša Srećec, Toni Vlainić, Josipa Vlainić
Czech J. Food Sci., 35 (2017): 376-385abstractdownload PDF
https://doi.org/10.17221/243/2016-CJFS
Food Analysis, Food Quality and Nutrition

Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages

Ivona Djurkin Kušec, Danijela Samac, Vladimir Margeta, Žarko Radišić, Dragutin Vincek, Goran Kušec
Czech J. Food Sci., 35 (2017): 386-391abstractdownload PDF
https://doi.org/10.17221/276/2016-CJFS
Food Analysis, Food Quality and Nutrition

Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel

Iñaki etaio, Pilar F. Gil, Mónica Ojeda, Luis Javier R. Barron, Francisco José Pérez Elortondo
Czech J. Food Sci., 35 (2017): 392-400abstractdownload PDFsupplementary material
https://doi.org/10.17221/350/2016-CJFS
Food Analysis, Food Quality and Nutrition

Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market

Małgorzata Makarewicz, Stanisław Kowalski, Marcin Lukasiewicz, Magdalena Małysa-Paśko
Czech J. Food Sci., 35 (2017): 401-406abstractdownload PDF
https://doi.org/10.17221/172/2017-CJFS
Food Analysis, Food Quality and Nutrition

Antidiabetic Compounds in Stem Juice from Banana

Dong Nguyen, Alena Zachariasova, Klara Spurna, Jiri Hricko, Huong Phung, Jitka Viktorova, Milena Stranska, Jana Hajslova, Tomas Ruml
Czech J. Food Sci., 35 (2017): 407-413abstractdownload PDF
https://doi.org/10.17221/448/2016-CJFS
Food Analysis, Food Quality and Nutrition

Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA

Vassilia Sinanoglou, Dimitra Houhoula, Vasiliki Kyrana, Vladimiros Lougovois
Czech J. Food Sci., 35 (2017): 414-423abstractdownload PDF
https://doi.org/10.17221/450/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties

Rheological Characteristics of Composite Flour with Linseed Fibre – Relationship to Bread Quality

Marie Hrušková, Ivan Švec
Czech J. Food Sci., 35 (2017): 424-431abstractdownload PDF
https://doi.org/10.17221/2/2017-CJFS
Food Technology and Economy, Engineering and Physical Properties

Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour

Tatjana Krivorotova, Jolanta Sereikaite, Pawel Glibowski
Czech J. Food Sci., 35 (2017): 432-439abstractdownload PDF
https://doi.org/10.17221/231/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties

Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

Haniyeh Rasouli Pirouzian, Seyed Hadi Peighambardoust, Sodeif Azadmard-Damirchi
Czech J. Food Sci., 35 (2017): 440-448abstractdownload PDF
https://doi.org/10.17221/440/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties

Comparative quality assessment of different drying procedures for plum fruits (Prunus domestica L.)

Hadi Samimi Akhijahani, Akbar Arabhosseini, Mohammad Hossein Kianmehr
Czech J. Food Sci., 35 (2017): 449-455abstractdownload PDF
https://doi.org/10.17221/316/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties

Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel

D.J. VEGA-ARROY, H. RUÍZ-ESPINOSA, J.J. LUNA-GUEVARA, M.L. LUNA-GUEVARA, P. HERNÁNDEZ-CARRANZA, R. ÁVILA-SOSA, C.E. OCHOA-VELASCO
Czech J. Food Sci., 35 (2017): 456-465abstractdownload PDF
https://doi.org/10.17221/32/2017-CJFS
Short communication

Influence of modified atmosphere packaging on freshness parameters of organic chicken meat – short communication

Fouad Ali Abdullah Abdullah, Hana Buchtova, Peter Turek
Czech J. Food Sci., 35 (2017): 466-468abstractdownload 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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