Czech Academy of Agricultural Sciences

Czech J. Food Sci., 36 (2018)

No. 1

https://doi.org/10.17221/30/2017-CJFS

Food Chemistry and Safety

Bioavailability of corn gluten meal hydrolysates and their effects on the immune system

Yuanqing He, Chaoyue Ma, Ye Pan, Lijing Ying, Jie Zhou, Yuqing Duan, Haihui Zhang, Haile Ma

Czech J. Food Sci., 36 (2018): 1-7abstract download PDF

https://doi.org/10.17221/225/2017-CJFS

Food Chemistry and Safety

Fractionation, antioxidant and inhibitory activity of Thai mango seed kernel extracts

Chaianun Namngam, Praphan Pinsirodom, Supakorn Boonyuen

Czech J. Food Sci., 36 (2018): 8-15abstract download PDF

https://doi.org/10.17221/297/2017-CJFS

Food Chemistry and Safety

Identification of biphenyls – contaminants responsible for off-flavour in soft drinks

Iveta Šístková, Vojtěch Kružík, Aleš Rajchl, Helena Čížková

Czech J. Food Sci., 36 (2018): 16-21abstract download PDF

https://doi.org/10.17221/28/2017-CJFS

Food Chemistry and Safety

Development of a triplex real-time PCR for simultaneous detection of allergenic ingredients in processed food

Wenju Zhang, Yulei Zhao, Qingjin Xu, Qin Chen

Czech J. Food Sci., 36 (2018): 22-27abstract download PDF

https://doi.org/10.17221/237/2016-CJFS

Food Analysis, Food Quality and Nutrition

Influence of supercritical fluid extract of Cinnamomum zeylanicum bark on physical, bioactive and sensory properties of innovative cinnamaldehyde-enriched chocolates

Muhammad Ahmar Jahangir, Aamir Shehzad, Masood Sadiq Butt, Shahid Bashir

Czech J. Food Sci., 36 (2018): 28-36abstract download PDF

https://doi.org/10.17221/105/2017-CJFS

Food Analysis, Food Quality and Nutrition

Automatic correction of the adverse effects of light on fruit surfaces using the shape-from-shading method

Jun Lu, Shu Zhang, Lijuan Shi, Dejia Hou, Xianfeng Wang

Czech J. Food Sci., 36 (2018): 37-43abstract download PDF

https://doi.org/10.17221/49/2017-CJFS

Food Technology and Economy, Engineering and Physical Properties

Effect of different durations of exposure to food-grade organic lactic acid on the growth of S. aureus and E. coli in meat from Persian sheep (Afshari breed) stored at refrigeration temperature

Mohammad Ali Mogharei, Hamed Ahari, Ali Akbar Safekordi, Shabnam Haghighat Khajavi

Czech J. Food Sci., 36 (2018): 44-50abstract download PDF

https://doi.org/10.17221/411/2017-CJFS

Food Technology and Economy, Engineering and Physical Properties

Influence of flaxseed components on fermented dairy product properties

Kristina Bialasová, Irena Němečková, Jan Kyselka, Jiří Štětina, Kateřina Solichová, Šárka Horáčková

Czech J. Food Sci., 36 (2018): 51-56abstract download PDF

https://doi.org/10.17221/100/2017-CJFS

Food Technology and Economy, Engineering and Physical Properties

Effect of different stabilisation treatments on preparation and functional properties of rice bran proteins

Shi-Wen Lv, Lei-Yu He, Li-Hui Sun

Czech J. Food Sci., 36 (2018): 57-65abstract download PDF

https://doi.org/10.17221/242/2017-CJFS

Food Technology and Economy, Engineering and Physical Properties

Qualitative properties of pasta enriched with celery root and sugar beet by-products

Lucia Minarovičová, Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Dominika Dobrovická, Veronika Kuchtová

Czech J. Food Sci., 36 (2018): 66-72abstract download PDF

https://doi.org/10.17221/315/2017-CJFS

Food Technology and Economy, Engineering and Physical Properties

Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions

Luis Garcia Zapateiro, Somaris Quintana Martinez, Aldair Morales Cano

Czech J. Food Sci., 36 (2018): 73-80abstract download PDF

https://doi.org/10.17221/122/2017-CJFS

Food Technology and Economy, Engineering and Physical Properties

Optimisation of oil extraction from quinoa seeds with supercritical carbon dioxide with co-solvents

Grażyna Wejnerowska, Anna Ciaciuch

Czech J. Food Sci., 36 (2018): 81-87abstract download PDF

https://doi.org/10.17221/420/2016-CJFS

Food Technology and Economy, Engineering and Physical Properties

Study on the ageing method and antioxidant activity of black garlic residues

Feng Xiong, Chunhua Dai, Furong Hou, Peipei Zhu, Ronghai He, Haile Ma

Czech J. Food Sci., 36 (2018): 88-97abstract download PDF

https://doi.org/10.17221/64/2017-CJFS

Food Technology and Economy, Engineering and Physical Properties

Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM

Aysun Yucetepe, Oznur Saroglu, Fatih Bildik, Beraat Ozcelik, Ceren Daskaya-Dikmen

Czech J. Food Sci., 36 (2018): 98-108abstract download PDF

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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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