Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 39 (2021)

No. 1

https://doi.org/10.17221/6/2021-CJFS
Bibliographical Notice

Congratulations on the life anniversary of prof. Pavel Jelen, Ph.D., P.Eng., Professor Emeritus of University of Alberta, Edmonton and University of Chemistry and Technology, Prague

Milada Plocková
Czech J. Food Sci., 39 (2021): 1-2abstractdownload PDF
https://doi.org/10.17221/203/2020-CJFS
Review

Rye – the nutritional and technological evaluation in Czech cereal technology – A review: Grain and flours

Marcela Slukováorcid , Lucie Jurkaninová, Ivan Švec, Pavel Skřivan
Czech J. Food Sci., 39 (2021): 3-8abstractdownload PDF
https://doi.org/10.17221/190/2020-CJFS
Original Paper

Effects of cultivation media and NaCl concentration on the growth kinetics and biogenic amine production of Lactobacillus reuteri

Patrik Body, Gabriel Greif, Gabriela Greifová, Margaréta Sliacká, Mária Greifová
Czech J. Food Sci., 39 (2021): 9-16abstractdownload PDF
https://doi.org/10.17221/146/2019-CJFS
Original Paper

Combined effect of high temperature and drought on yield and malting quality of barley

Ivan Bohačenko, Vratislav Psotaorcid , Jiří Hartmann, Markéta Musilová
Czech J. Food Sci., 39 (2021): 17-22abstractdownload PDF
https://doi.org/10.17221/135/2020-CJFS
Original Paper

Antioxidant potential of tea assessed by optical absorption spectroscopy in DNA-encased carbon nanotubes

Lijun Wangorcid , Shusuke Oura, Yongbo Wu
Czech J. Food Sci., 39 (2021): 23-28abstractdownload PDF
https://doi.org/10.17221/145/2020-CJFS
Original Paper

Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients

Ozen Parlak, Ayse Neslihan Dundarorcid
Czech J. Food Sci., 39 (2021): 29-34abstractdownload PDF
https://doi.org/10.17221/94/2020-CJFS
Original Paper

Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

Rima Kumalasari, Luki Vanadiani, Riyanti Ekafitri, Ina Siti Nurminabari, Dewi Desnilasari, Nur Kartika Indah Mayasti, Diki Nanang Surahman
Czech J. Food Sci., 39 (2021): 35-41abstractdownload PDF
https://doi.org/10.17221/201/2020-CJFS
Original Paper

Modelling the inactivation of Staphylococcus aureus at moderate heating temperatures

Veronika Lehotová, Karla Miháliková, Alžbeta Medveďová, Ľubomír Valík
Czech J. Food Sci., 39 (2021): 42-48abstractdownload PDF
https://doi.org/10.17221/239/2020-CJFS
Original Paper

Phloridzin as a marker for evaluation of fruit products authenticity

Magdaléna Hrubá, Josef Baxant, Helena Čížková, Veronika Smutná, František Kovařík, Rudolf Ševčík, Kristýna Hanušová, Aleš Rajchl
Czech J. Food Sci., 39 (2021): 49-57abstractdownload PDF
https://doi.org/10.17221/272/2020-CJFS
Short Communication

Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments

Nurhayati Nurhayati, Mulono Apriyantoorcid
Czech J. Food Sci., 39 (2021): 58-62abstractdownload 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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