Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 25 (2007)

Issue No. 1 (1-47)Issue No. 2 (49-99)Issue No. 3 (101-157)Issue No. 4 (159-229)Issue No. 5 (231-290)Issue No. 6 (291-364)
Editorial board
List of reviewers

No. 6

https://doi.org/10.17221/750-CJFS
 
Volume 25 – Index, Authors Index, Author Institutions Index, Subjects Index, List of Reviewers
Czech J. Food Sci., 25 (2007): I-XIdownload PDF
https://doi.org/10.17221/748-CJFS
 
Biosynthesis of food constituents: Natural pigments: Part 1
J. Velíšek, J. Davídek, K. Cejpek
Czech J. Food Sci., 25 (2007): 291-315abstractdownload PDF
https://doi.org/10.17221/747-CJFS
 
Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals
B. Hozová, Ľ. Kuniak, P. Moravčíková, A. Gajdošová
Czech J. Food Sci., 25 (2007): 316-324abstractdownload PDF
https://doi.org/10.17221/746-CJFS
 
Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes
M. Kováčová, E. Malinová
Czech J. Food Sci., 25 (2007): 325-332abstractdownload PDF
https://doi.org/10.17221/749-CJFS
 
The influence of the development specific surface of sorption on the wettability of instant soups
A. Ocieczek, P. Palich
Czech J. Food Sci., 25 (2007): 333-338abstractdownload PDF
https://doi.org/10.17221/745-CJFS
 
Occurrence of trichothecene mycotoxins in cereals harvested in the Czech Republic
J. Hajšlová, K. Lancová, M. Sehnalová, A. Krplová, M. Zachariášová, H. Moravcová, J. Nedělník, J. Marková, J. Ehrenbergerová
Czech J. Food Sci., 25 (2007): 339-350abstractdownload PDF
https://doi.org/10.17221/752-CJFS
 
Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46
V. Slačanac, J. Hardi, D. Čuržik, H. Pavlović, M. Lučan, M. Vlainić
Czech J. Food Sci., 25 (2007): 351-358abstractdownload PDF
https://doi.org/10.17221/751-CJFS
 
Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates – a short report
M. Karamać, E. Sendrejová, A. Kosińska, D. Urminská
Czech J. Food Sci., 25 (2007): 359-364abstractdownload PDF

No. 5

https://doi.org/10.17221/684-CJFS
 
Irradiation of spices – a review
J. Sádecká
Czech J. Food Sci., 25 (2007): 231-242abstractdownload PDF
https://doi.org/10.17221/683-CJFS
 
Bread features evaluation by NIR analysis
O. Jirsa, M. Hrušková, I. Švec
Czech J. Food Sci., 25 (2007): 243-248abstractdownload PDF
https://doi.org/10.17221/681-CJFS
 
Effects of wheat cultivar and harvest year on technological quality studied by univariate and multivariate analyses
I. Švec, M. Hrušková, O. Jirsa
Czech J. Food Sci., 25 (2007): 249-258abstractdownload PDF
https://doi.org/10.17221/679-CJFS
 
Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents
L. Karšulínová, B. Folprechtová, M. Doležal, J. Dostálová, J. Velíšek
Czech J. Food Sci., 25 (2007): 257-264abstractdownload PDF
https://doi.org/10.17221/678-CJFS
 
Acrylonitrile in food contact materials – two different legislative approaches: comparison of direct determination with indirect evaluation using migration into food simulants
I. Poustková, J. Poustka, L. Babička, J. Dobiáš
Czech J. Food Sci., 25 (2007): 265-271abstractdownload PDF
https://doi.org/10.17221/680-CJFS
 
Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1
D. Liptáková, Ľ. Valík, A. Lauková, V. Strompfová
Czech J. Food Sci., 25 (2007): 272-282abstractdownload PDF
https://doi.org/10.17221/682-CJFS
 

Thermal inactivation of Enterococcus faecium

V. Špelina, L. Schlemmerová, A. Landfeld, K. Kýhos, P. Měřička, M. Houška
Czech J. Food Sci., 25 (2007): 283-290abstractdownload PDF

No. 4

https://doi.org/10.17221/687-CJFS
 
Fluorescence spectroscopy and chemometrics in the food classification − a review
J. Sádecká, J. Tóthová
Czech J. Food Sci., 25 (2007): 159-174abstractdownload PDF
https://doi.org/10.17221/688-CJFS
 
Trans-free fats with the products of the oil palm − a selective review
K.G. Berger
Czech J. Food Sci., 25 (2007): 174-181abstractdownload PDF
https://doi.org/10.17221/690-CJFS
 
Determination of polyphenols in beer by an effective method based on solid-phase extraction and high performance liquid chromatography with diode-array detection
M. Dvořáková, P. Hulín, M. Karabín, P. Dostálek
Czech J. Food Sci., 25 (2007): 182-188abstractdownload PDF
https://doi.org/10.17221/734-CJFS
 
Prediction of the kind of sprouts of Cruciferae family based on artificial neural network analysis
A. Buciński, H. Zieliński, H. Kozłowska
Czech J. Food Sci., 25 (2007): 189-194abstractdownload PDF
https://doi.org/10.17221/733-CJFS
 
Occurrence of squalene and cholesterol in various species of Czech freshwater fish
Z. Kopicová, S. Vavreinová
Czech J. Food Sci., 25 (2007): 195-201abstractdownload PDF
https://doi.org/10.17221/685-CJFS
 
Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation
N. Karagözlü, C. Karagözlü, B. Ergönül
Czech J. Food Sci., 25 (2007): 202-207abstractdownload PDF
https://doi.org/10.17221/692-CJFS
 
Dry heat inactivation of Bacillus cereus in rice
M. Houška, K. Kýhos, A. Landfeld, J. Průchová, L. Schlemmerová, H. Šmuhařová, V. Špelina, P. Novotná
Czech J. Food Sci., 25 (2007): 208-213abstractdownload PDF
https://doi.org/10.17221/686-CJFS
 
Detection of pathogenic Yersinia enterocolitica serotype O:3 by biochemical, serological, and PCR methods
J. Simonová, M. Vázlerová, I. Steinhauserová
Czech J. Food Sci., 25 (2007): 214-220abstractdownload PDF
https://doi.org/10.17221/689-CJFS
 
Determination and occurrence of bisphenol A, bisphenol A diglycidyl ether, and bisphenol F diglycidyl ether, including their derivatives, in canned foodstuffs’ from the Czech retail market
J. Poustka, L. Dunovská, J. Hajšlová, K. Holadová, I. Poustková
Czech J. Food Sci., 25 (2007): 221-229abstractdownload PDF

No. 3

https://doi.org/10.17221/744-CJFS
 
Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 2 − a review
J. Velíšek, K. Cejpek
Czech J. Food Sci., 25 (2007): 101-118abstractdownload PDF
https://doi.org/10.17221/740-CJFS
 
Formation of α-hydroxycarbonyl and α-dicarbonyl compounds during degradation of monosaccharides
O. Novotný, K. Cejpek, J. Velíšek
Czech J. Food Sci., 25 (2007): 119-130abstractdownload PDF
https://doi.org/10.17221/741-CJFS
 
The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)
J. Horváthová, M. Suhaj, M. Polovka, V. Brezová, P. Šimko
Czech J. Food Sci., 25 (2007): 131-143abstractdownload PDF
https://doi.org/10.17221/743-CJFS
 
Risk analysis in Turkey milk production
H. Kizilaslan, N. Kizilaslan
Czech J. Food Sci., 25 (2007): 144-150abstractdownload PDF
https://doi.org/10.17221/742-CJFS
 
Quality parameters of noodles made with various supplements
Ž. Ugarcic-Hardi, M. Jukic, D. Koceva Komlenic, M. Sabo, J. Hardi
Czech J. Food Sci., 25 (2007): 151-157abstractdownload PDF

No. 2

https://doi.org/10.17221/756-CJFS
 
Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 1 - a review
J. Velíšek, K. Cejpek
Czech J. Food Sci., 25 (2007): 49-64abstractdownload PDF
https://doi.org/10.17221/754-CJFS
 
Evaluation of barley grass as a potential source of some nutritional substances
I. Paulíčková, J. Ehrenbergerová, V. Fiedlerová, D. Gabrovská, P. Havlová, M. Holasová, J. Kopáček, J. Ouhrabková, J. Pinkrová, J. Rysová, K. Vaculová, R. Winterová
Czech J. Food Sci., 25 (2007): 65-72abstractdownload PDF
https://doi.org/10.17221/755-CJFS
 
Antioxidant and radical scavenging activities of a barley crude extract and its fraction
R. Amarowicz, Z. Zegarska, B. Pegg R, M. Karamac, A. Kosinska
Czech J. Food Sci., 25 (2007): 73-80abstractdownload PDF
https://doi.org/10.17221/753-CJFS
 
Screening of antimicrobial activity of essential oil and methanol extract of Satureja hortensis on foodborne bacteria and fungi
A. Adiguzel, H. Ozer, H. Kilic, B. Cetin
Czech J. Food Sci., 25 (2007): 81-89abstractdownload PDF
https://doi.org/10.17221/757-CJFS
 
Ultrasonic effect on pH, electric conductivity, and tissue surface of button mushrooms, Brussels sprouts and cauliflower.
A.R Jambrak, T.J. Mason, L. Paniwnyk, V. Lelas
Czech J. Food Sci., 25 (2007): 90-99abstractdownload PDF

No. 1

https://doi.org/10.17221/736-CJFS
 
Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins - a review
J. Velíšek, K. Cejpek
Czech J. Food Sci., 25 (2007): 1-16abstractdownload PDF
https://doi.org/10.17221/737-CJFS
 
Determination of banned dyes in spices by liquid chromatography−mass spectrometry
P. Botek, J. Poustka, J. Hajšlová
Czech J. Food Sci., 25 (2007): 17-24abstractdownload PDF
https://doi.org/10.17221/738-CJFS
 
Determination of polydextrose as a fat replacer in butter
K. Míčková, J. Čopíková, A. Synytsya
Czech J. Food Sci., 25 (2007): 25-31abstractdownload PDF
https://doi.org/10.17221/739-CJFS
 
Sodium cholate sorption on N-octadecylpectinamide in comparison with cholestyramine
A. Synytsya, L. Fesslová, M. Marounek, J. Čopíková
Czech J. Food Sci., 25 (2007): 32-38abstractdownload PDF
https://doi.org/10.17221/735-CJFS
 
Free and bound 3-chloropropane-1,2-diol in coffee surrogates and malts
V. Divínová, M. Doležal, J. Velíšek
Czech J. Food Sci., 25 (2007): 39-47abstractdownload 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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AGRICOLA
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CAB Abstracts
Cambridge Scientific Abstract
Chemical Abstracts
CNKI
Current Contents®/Agriculture, Biology and Environmental Sciences®
Czech Agricultural and Food Bibliography
Dairy Science Abstracts
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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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