Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 36 (2018)

No. 4

https://doi.org/10.17221/391/2017-CJFS
Food Microbiology and Safety

Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria

Oto Hanuš, Ludmila Křížová, Jana Hajšlová, Jaromír Lojza, Marcela Klimešová, Libor Janů, Petr Roubal, Jaroslav Kopecký, Radoslava Jedelská
Czech J. Food Sci., 36 (2018): 277-283abstractdownload PDF
https://doi.org/10.17221/39/2018-CJFS
Food Microbiology and Safety

Fruit juices with probiotics – new type of functional foods

Šárka Horáčková, Kristýna Rokytová, Kristina Bialasová, Iveta Klojdová, Marcela Sluková
Czech J. Food Sci., 36 (2018): 284-288abstractdownload PDF
https://doi.org/10.17221/19/2018-CJFS
Food Analysis, Food Quality and Nutrition

Antioxidant activity and phenolic content of organic and conventional vine cane extracts

Lucia Gharwalova, Daniel Hutar, Jan Masak, Irena Kolouchova
Czech J. Food Sci., 36 (2018): 289-295abstractdownload PDF
https://doi.org/10.17221/423/2017-CJFS
Food Analysis, Food Quality and Nutrition

Influence of calpain on lamb myofibrillar proteins degradation during in vitro culture

Batur Ablikim, Mukaddas Muhtar, Yi Qiao Ma, Arzugul Abduwali, Yusup Sulayman
Czech J. Food Sci., 36 (2018): 296-300abstractdownload PDF
https://doi.org/10.17221/329/2017-CJFS
Food Analysis, Food Quality and Nutrition

Effect of okara and vital gluten on physico-chemical properties of noodle

Wei-Chen Pan, Yu-Ming Liu, Sy-Yu Shiau
Czech J. Food Sci., 36 (2018): 301-306abstractdownload PDF
https://doi.org/10.17221/259/2017-CJFS
Food Technology and Economy, Engineering and Physical Properties

Colour change and kinetics of winter jujube slices during pulsed air-jet impingement drying

Yuxue Cao, Xuedong Yao
Czech J. Food Sci., 36 (2018): 307-313abstractdownload PDF
https://doi.org/10.17221/130/2017-CJFS
Food Technology and Economy, Engineering and Physical Properties

Quality of noodles made from colour-grained wheat

Dongyun Ma, Jian Zhang, Yaoguang Li, Chenyang Wang
Czech J. Food Sci., 36 (2018): 314-320abstractdownload PDF
https://doi.org/10.17221/406/2017-CJFS
Food Technology and Economy, Engineering and Physical Properties

Inlet temperature affects spray drying quality of watermelon powder

Yue Shi, Jing Wang, Yubin Wang, Huijuan Zhang, Yue Ma, Xiaoyan Zhao, Chao Zhang
Czech J. Food Sci., 36 (2018): 321-328abstractdownload PDF
https://doi.org/10.17221/258/2017-CJFS
Food Technology and Economy, Engineering and Physical Properties

Pulsed air jet impingement drying characteristics of winter jujube slices

Shiyu Wei, Xuedong Yao
Czech J. Food Sci., 36 (2018): 329-337abstractdownload PDF
https://doi.org/10.17221/369/2017-CJFS
Food Technology and Economy, Engineering and Physical Properties

Optimization, antioxidant activity and bile salts adsorption capacity of the aqueous enzymatic extract from rice bran

Yuxin Wang, Guoping Yu, Xiaodan Zang, Fei Ye
Czech J. Food Sci., 36 (2018): 338-348abstractdownload PDF
https://doi.org/10.17221/476/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties

Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology

Hu Guohua, Xian Na
Czech J. Food Sci., 36 (2018): 349-356abstractdownload 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®

Licence terms

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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