Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 18 (2000)

Issue No. 1 (1-40)Issue No. 2 (41-80)Issue No. 3 (81-119)Issue No. 4 (121-163)Issue No. 5 (165-211)Issue No. 6 (207-255)
Editorial board

No. 6

https://doi.org/10.17221/8344-CJFS
Original Paper
The properties and quality of goat and sheep milk and its products 
Czech J. Food Sci., 18 (2000): 207-212
https://doi.org/10.17221/8352-CJFS
Original Paper
Enzymic browning of apples by polyphenol oxidases
J. Lachman, V. Pivec, M. Orsák, J. Kučera
Czech J. Food Sci., 18 (2000): 213-218download PDF
https://doi.org/10.17221/8345-CJFS
Original Paper
Parametrs characterising the growth of Talaromyces avallaneus in relation to water activity (modelling fungal growth)
Ľ. Valík, E. Piecková
Czech J. Food Sci., 18 (2000): 219-223
https://doi.org/10.17221/8346-CJFS
Original Paper
Effect of contamination by Pseudomonas fluorescens on principal components and technological parameters of pasterized milk during storage
M. Vyletělová, O. Hanuš
Czech J. Food Sci., 18 (2000): 224-234
https://doi.org/10.17221/8347-CJFS
Original Paper
Use of spectrograph NIRS 6500 for prediction of wheat flour quality characteristics 
J. Pekárková, M. Hrušková, F. Novotný, D. Jurečka, E. Morávková
Czech J. Food Sci., 18 (2000): 235-238download PDF
https://doi.org/10.17221/8348-CJFS
Original Paper
Effect of different model storage conditions on the quality of the croissant-type bakery products
B. Hozová, Ľ. Valík, Z. Csaplárová
Czech J. Food Sci., 18 (2000): 239-244download PDF
https://doi.org/10.17221/8349-CJFS
Original paper
Evaluation of beer by sensory and gas chromatography analysis 
Huong Nguyen Thi Thu, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, F. Pudil
Czech J. Food Sci., 18 (2000): 245-249download PDF
https://doi.org/10.17221/8350-CJFS
Review
Criteria of quality and freshness of hen aggs
K. Míková, J. Davídek
Czech J. Food Sci., 18 (2000): 250-255download PDF

No. 5

https://doi.org/10.17221/8337-CJFS
Original Paper
Proof of authenticity of pure instant coffee
I. Bohačenko, Z. Veselý
Czech J. Food Sci., 18 (2000): 165-169abstractdownload PDF
https://doi.org/10.17221/8338-CJFS
Original Paper
Pathogenic micro-organisms in waste waters from daiies
P. Navrátilová
Czech J. Food Sci., 18 (2000): 170-174abstractdownload PDF
https://doi.org/10.17221/8339-CJFS
Original Paper
Effects of lipolytic enzymes Pseudomonas fluorescens on liberation of fatty acids from milk fat
M. Vyletělová, J. Ficnar, O. Hanuš
Czech J. Food Sci., 18 (2000): 175-182abstractdownload PDF
https://doi.org/10.17221/8340-CJFS
Original Paper
Verification of prediction of growth of Listeria monocytogenes micro-organism in chicken meat
A. Landfeld, M. Karpíšková R Houška, K. Kýhos, P. Novotná
Czech J. Food Sci., 18 (2000): 183-186abstractdownload PDF
https://doi.org/10.17221/8341-CJFS
Original Paper
Changes in quality of natural orange juice pasteurised by high pressure during storage
J. Strohalm, H. Valentová, M. Houška, P. Novotná, A. Landfeld, K. Kýhos, R. Grée
Czech J. Food Sci., 18 (2000): 187-193abstractdownload PDF
https://doi.org/10.17221/8342-CJFS
Original Paper
Controlled thawing of foods
K. Hoke, L. Klíma, R. Grée, M. Houška
Czech J. Food Sci., 18 (2000): 194-200abstractdownload PDF
https://doi.org/10.17221/9651-CJFS
Review
Composition and nutritional value of amaranth seeds
P. Kalač, J. Moudrý
Czech J. Food Sci., 18 (2000): 201-206abstractdownload PDF
https://doi.org/10.17221/8343-CJFS
Review
The properties and quality of goat and sheep milk and its products – a review
B. Hozová, M. Grejtáková
Czech J. Food Sci., 18 (2000): 207-211abstractdownload PDF

No. 4

https://doi.org/10.17221/8329-CJFS
Original Paper
A new amperometric sucrose biosensor based on fructose dehydrogenase
V. Mastihuba, B. Leporisová
Czech J. Food Sci., 18 (2000): 121-123abstractdownload PDF
https://doi.org/10.17221/8330-CJFS
Original Paper
Influence of natural antioxidants on heat-untreated meat products quality
Ľ. Korimová, D. Máté, P. Turek
Czech J. Food Sci., 18 (2000): 124-128abstractdownload PDF
https://doi.org/10.17221/8331-CJFS
Original Paper
Screening of strains of Saccharomyces cerevisiae for ethanol fermentation of very-high-gravity substrates
P. Bafrncová, D. Šmogrovičová, T. Foltin, I. Sláviková, J. Pátková
Czech J. Food Sci., 18 (2000): 129-136abstractdownload PDF
https://doi.org/10.17221/8332-CJFS
Original Paper
Evaluation of beer quality by sensory analysis
Hong Nuyen Ti Tu, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, F. Pudil
Czech J. Food Sci., 18 (2000): 137-142abstractdownload PDF
https://doi.org/10.17221/8333-CJFS
Original Paper
The use of polarity profiles of texture in the sensory evaluation of apples
V. Horčin, I. Findová
Czech J. Food Sci., 18 (2000): 143-147abstractdownload PDF
https://doi.org/10.17221/8334-CJFS
Original Paper
Food consumption, its aspects and consequences
J. Hrubý
Czech J. Food Sci., 18 (2000): 148-152abstractdownload PDF
https://doi.org/10.17221/8335-CJFS
Review
Antioxidant complex of bioflavonoids and ascorbic acid in apples (Malus pumila Mill.) – a review
J. Lachman, M. Orsák, V. Pivec
Czech J. Food Sci., 18 (2000): 153-158abstractdownload PDF
https://doi.org/10.17221/8336-CJFS
Review
Specific microflora of packed meet – a review
I. Steinhauserová
Czech J. Food Sci., 18 (2000): 159-163abstractdownload PDF

No. 3

https://doi.org/10.17221/8315-CJFS
Original Paper
Non-linear relationship between food resource exploitation and population density of stored-product pests
V. Stejskal
Czech J. Food Sci., 18 (2000): 81-85abstractdownload PDF
https://doi.org/10.17221/8316-CJFS
Original Paper
Moisture sorption isotherms of millet seeds
N.D. Menkov, D.I. Gelyazkov
Czech J. Food Sci., 18 (2000): 86-90abstractdownload PDF
https://doi.org/10.17221/8317-CJFS
Original Paper
Phenotypic features and enzymatic profile of a Lactococcus lactis strain isolated from wara, an indigenous cheese product from Nigeria
N.A. Olasupo
Czech J. Food Sci., 18 (2000): 91-94abstractdownload PDF
https://doi.org/10.17221/8318-CJFS
Original Paper
Molecular detection of Brucella in milk using polymerase chain reaction
A. Mohsen
Czech J. Food Sci., 18 (2000): 95-97abstractdownload PDF
https://doi.org/10.17221/8320-CJFS
Original Paper
Benzoic acid in some milk products from the market in the Czech Republic
A. Hejtmánková, J. Dolejšková, V. Horák, H. Dragounová, F. Louda
Czech J. Food Sci., 18 (2000): 99-102abstractdownload PDF
https://doi.org/10.17221/8319-CJFS
Original Paper
A new method for rapid detection of Listeria monocytogenes in food
K. Zdeňková, K. Demnerová, G. Jeníková, J. Pazlarová
Czech J. Food Sci., 18 (2000): 103-109abstractdownload PDF
https://doi.org/10.17221/8321-CJFS
Original Paper
Influence of the specific growth rate on formation of sterols in yeast Saccharomyces cerevisiae during fed-batch cultivation
J. Čermák, M. Rychtera, P. Nechvíle, J. Náhlík, K. Melzoch, J. Šindelář, J. Vovsík, J. Votruba
Czech J. Food Sci., 18 (2000): 110-114abstractdownload PDF
https://doi.org/10.17221/8322-CJFS
Review
Composition and nutritinal value of quinoa (Chenopodium quinoa) – a review
P. Kalač, J. Moudrý
Czech J. Food Sci., 18 (2000): 115-119abstractdownload PDF

No. 2

https://doi.org/10.17221/8307-CJFS
Original Paper
Capillary electrophoretic and liquid chromatographic determination of synthetic dyes in non-alcoholic drinks and wine samples
I. Jančářová, A. Vondráčková, A. Šlampová, V. Kubáň
Czech J. Food Sci., 18 (2000): 41-48abstractdownload PDF
https://doi.org/10.17221/8308-CJFS
Original Paper
Antioxidant activities of allspice extracts in rapeseed oil
D.V. Nguyen, M. Takácsová, M.N. Dang, K. Kristiánová
Czech J. Food Sci., 18 (2000): 49-51abstractdownload PDF
https://doi.org/10.17221/8309-CJFS
Original Paper
Influence of yogurt cultures on benzoic acid content in yoghurt
A. Hejtmánková, V. Horák, J. Dolejšková, F. Louda, H. Dragounová
Czech J. Food Sci., 18 (2000): 52-54abstractdownload PDF
https://doi.org/10.17221/8310-CJFS
Original Paper
Microscopic examination of products from fish meat
B. Tremlová
Czech J. Food Sci., 18 (2000): 55-60abstractdownload PDF
https://doi.org/10.17221/8311-CJFS
Original Paper
Trace elements content in virgin sunflower oil production
M. Koreňovská, O. Poláčeková
Czech J. Food Sci., 18 (2000): 61-65abstractdownload PDF
https://doi.org/10.17221/8312-CJFS
Original Paper
Colour of baked products during baking
P. Novotná, A. Landfeld
Czech J. Food Sci., 18 (2000): 67-70abstractdownload PDF
https://doi.org/10.17221/8313-CJFS
Short Communication
Effect of the year and storage on ascorbic acid content and total polyphenol content in three apple varieties
J. Lachman, M. Orsák, V. Pivec, J. Kučera
Czech J. Food Sci., 18 (2000): 71-74abstractdownload PDF
https://doi.org/10.17221/8314-CJFS
Review
Strains for fermentation of high gravity worts – a review
J. Pátková, D. Šmogrovičová, Z. Dömény, P. Bafrncová
Czech J. Food Sci., 18 (2000): 75-80abstractdownload PDF

No. 1

https://doi.org/10.17221/8299-CJFS
Original Paper
Multivariate calibration of raw cow milk using NIR spectroscopy.
O. Kukačková, L. Čurda, J. Jindřich
Czech J. Food Sci., 18 (2000): 1-4abstract
https://doi.org/10.17221/8301-CJFS
Original Paper
Changes of iodine content in milk of cows treated with Betadine
L. Čurda, J. Rudolfová
Czech J. Food Sci., 18 (2000): 5-8abstract
https://doi.org/10.17221/8300-CJFS
Original Paper
Influence of germination on the carbohydrate composition of pea
P. Kadlec, A. Rubecová, Z. Réblová, H. Štarhová, Z. Bubník
Czech J. Food Sci., 18 (2000): 9-13abstract
https://doi.org/10.17221/8302-CJFS
Original Paper
Storage of sugar beet raw juice
A. Hinková, Z. Bubník, H. Štarhová, V. Pour, P. Kadlec
Czech J. Food Sci., 18 (2000): 14-22abstract
https://doi.org/10.17221/8303-CJFS
Original Paper
Application of computer image analysis for evaluation and control of the sucrose crystallization process
Z. Bubník, P. Kadlec, H. Štarhová, V. Pour, A. Hinková
Czech J. Food Sci., 18 (2000): 23-28abstract
https://doi.org/10.17221/8304-CJFS
Original Paper
Chromatography of barley b-glucans
J. Čopíková, A. Sinitsya, K. Vaculová
Czech J. Food Sci., 18 (2000): 29-34abstract
https://doi.org/10.17221/8305-CJFS
Original Paper
Resveratrol – occurrence in wine originating from Czech vineyard regions and effect on human health
K. Melzoch, V. Filip, D. Buckiová, I. Hanzlíková, J. Šmidrkal
Czech J. Food Sci., 18 (2000): 35-40abstract

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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Executive Editor
phone: + 420 227 010 352
e-mail: cjfs

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Czech Journal of Food Sciences
Czech Academy of Agricultural Sciences
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