Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 36 (2018)

No. 2

https://doi.org/10.17221/119/2017-CJFS
Food Chemistry and Safety

Chemical composition of propolis from the Baha region in Saudi Arabia

Ohood Hasan Almohammadi, Abdulsallam Bakdash, Nael M.T Abu Taha, Ali M. Abu-Rumman, Sachil Kumar
Czech J. Food Sci., 36 (2018): 109-118abstractdownload PDF
https://doi.org/10.17221/455/2016-CJFS
Food Microbiology and Safety

The use of UniProtKB/BIOPEP for the analysis of oat globulin physicochemical parameters and bioactivity

Iwona Szerszunowicz, Dorota Nałęcz
Czech J. Food Sci., 36 (2018): 119-125abstractdownload PDF
https://doi.org/10.17221/340/2017-CJFS
Food Microbiology and Safety

Determining the optimal method for DNA isolation from fruit jams

Tereza Sovová, Barbora Křížová, Jaroslava Ovesná
Czech J. Food Sci., 36 (2018): 126-132abstractdownload PDF
https://doi.org/10.17221/371/2017-CJFS
Food Technology and Economy, Engineering and Physical Properties

Starch nanoparticles – two ways of their preparation

David Chena Aldao, Evžen Šárka, Pavel Ulbrich, Eva Menšíková
Czech J. Food Sci., 36 (2018): 133-138abstractdownload PDF
https://doi.org/10.17221/267/2017-CJFS
Food Technology and Economy, Engineering and Physical Properties

Reduced microbiological contamination following irrigation of germinated seed for foods

Honorata Danilčenko, Elvyra Jarienė, Dalė Televičiūtė, Skaidrė Supronienė, Jurgita Kulaitienė, Živilė Tarasevičienė, Alvyra Šlepetienė, Judita Černiauskienė
Czech J. Food Sci., 36 (2018): 139-145abstractdownload PDF
https://doi.org/10.17221/461/2017-CJFS
Food Technology and Economy, Engineering and Physical Properties

Use of wheat straw and chicken feather hydrolysates as a complete medium for lactic acid production

Lucia Gharwalová, Leona Paulová, Petra Patakova, Barbora Branská, Karel Melzoch
Czech J. Food Sci., 36 (2018): 146-153abstractdownload PDF
https://doi.org/10.17221/179/2017-CJFS
Food Technology and Economy, Engineering and Physical Properties

Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties

Haluk Ergezer, Halil İbrahim Kaya, Ömer Şimşek
Czech J. Food Sci., 36 (2018): 154-162abstractdownload PDF
https://doi.org/10.17221/149/2017-CJFS
Food Technology and Economy, Engineering and Physical Properties

Influence of post-harvest ripening on the levels of selected compounds in various cherry cultivars

Jan Goliáš, Naděžda Vrchotová, Jarmila Kožíšková, Petr Kotas, Jan Tříska
Czech J. Food Sci., 36 (2018): 163-168abstractdownload PDF
https://doi.org/10.17221/137/2017-CJFS
Food Technology and Economy, Engineering and Physical Properties

Effects of osmotic dehydration vacuum-microwave drying on the properties of tilapia fillets

Bing Liu, Jun Cao, Ai-Guo Feng, Yan Liu, Qun Yu, Chuan Li, Zhen-Hua Duan
Czech J. Food Sci., 36 (2018): 169-174abstractdownload PDF
https://doi.org/10.17221/165/2017-CJFS
Food Technology and Economy, Engineering and Physical Properties

Changes in the levels of selected organic acids and sugars in apple juice after cold storage

Jan Mezey, Ivana Mezeyová
Czech J. Food Sci., 36 (2018): 175-180abstractdownload PDF
https://doi.org/10.17221/453/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties

Biochemical changes of Iranian probiotic Lighvan cheese

Alireza Shahab Lavasani
Czech J. Food Sci., 36 (2018): 181-186abstractdownload PDF
https://doi.org/10.17221/310/2017-CJFS
Food Technology and Economy, Engineering and Physical Properties

Convective and microwave drying of onion slices regarding texture attributes

Özge Süfer, Hande Demir, Seda Sezer
Czech J. Food Sci., 36 (2018): 187-193abstractdownload 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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