Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 28 (2010)

Issue No. 1 (1-82)Issue No. 2 (83-160)Issue No. 3 (161-248)Issue No. 4 (249-344)Issue No. 5 (345-464)Issue No. 6 (465-571)
Editorial board
List of reviewers

No. 6

https://doi.org/10.17221/2516-CJFS
 
Index of volume 28, Author index, Author institution index, List of reviewers, Subject index
Czech J. Food Sci., 28 (2010): I-XVIdownload PDF
https://doi.org/10.17221/307/2009-CJFS
 
Prevention of ochratoxin A contamination of foodand ochratoxin A detoxification by microorganisms – a review
P. Cicoňová, A. Laciaková, D. Máté
Czech J. Food Sci., 28 (2010): 465-474abstractdownload PDF
https://doi.org/10.17221/343/2009-CJFS
 
Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates
J. Ren, H. Wang, M. Zhao, Ch. Cui, X. Hu
Czech J. Food Sci., 28 (2010): 475-484abstractdownload PDF
https://doi.org/10.17221/269/2009-CJFS
 
Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria
J. Cicvárek, L. Čurda, O. Elich, E. Dvořáková, M. Dvořák
Czech J. Food Sci., 28 (2010): 485-494abstractdownload PDF
https://doi.org/10.17221/253/2009-CJFS
 
Nutritional and functional properties of certain gluten-free raw materials
D. Vitali, D. Amidžić Klarić, I.V. Dragojević
Czech J. Food Sci., 28 (2010): 495-505abstractdownload PDF
https://doi.org/10.17221/112/2009-CJFS
 
Food protein: Food colour interactions and its application in rapid protein assay
M.G. Saeed S, S.U. Abdullah, S.A. Sayeed, R. Ali
Czech J. Food Sci., 28 (2010): 506-513abstractdownload PDF
https://doi.org/10.17221/1838-CJFS
 
Immunohistochemical detection of wheat protein in model samples
Z. Řezáčová-Lukášková, B. Tremlová, M. Pospiech, E. Renčová, Z. Randulová
Czech J. Food Sci., 28 (2010): 516-519abstractdownload PDF
https://doi.org/10.17221/243/2009-CJFS
 
Relationship between carcass weight, skatole level and sensory assessment in fat of different boars
N. Parunović, M. Petrović, V. Matekalo-Sverak, J. Parunović, Č. Radović
Czech J. Food Sci., 28 (2010): 520-530abstractdownload PDF
https://doi.org/10.17221/256/2009-CJFS
 
Modelling the drying kinetics of canola in fluidised bed dryer
H.R. Gazor, A. Mohsenimanesh
Czech J. Food Sci., 28 (2010): 531-537abstractdownload PDF
https://doi.org/10.17221/80/2008-CJFS
 
Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream
H. Temiz, A.F. Yeşilsu
Czech J. Food Sci., 28 (2010): 538-546abstractdownload PDF
https://doi.org/10.17221/194/2008-CJFS
 
Physical properties of shelled and kernel walnuts as affected by the moisture content
E. Altuntas, M. Erkol
Czech J. Food Sci., 28 (2010): 547-556abstractdownload PDF
https://doi.org/10.17221/98/2010-CJFS
 
Risk analysis in drinking water accumulation
J. Říhová Ambrožová, J. Říha, J. Hubáčková, I. Čiháková
Czech J. Food Sci., 28 (2010): 557-563abstractdownload PDF
https://doi.org/10.17221/212/2008-CJFS
 
Decontamination of cut carrot by Persteril® agent based on the action of peroxyacetic acid
A. Landfeld, V. Erban, E. Kováříková, M. Houška, K. Kýhos, J. Průchová, P. Novotná
Czech J. Food Sci., 28 (2010): 564-571abstractdownload PDF

No. 5

https://doi.org/10.17221/146/2009-CJFS
 
'GAB' generalised equation as a basis for sorption spectral analysis
J. Blahovec, S. Yanniotis
Czech J. Food Sci., 28 (2010): 345-354abstractdownload PDF
https://doi.org/10.17221/228/2009-CJFS
 
Kinetics of hydrolysis of egg white protein by pepsin
Ch.-Q. Ruan, Y.-J. Chi, R.-D. Zhang
Czech J. Food Sci., 28 (2010): 355-363abstractdownload PDF
https://doi.org/10.17221/182/2009-CJFS
 
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
H.R. Gheisari, J.K.S. Møller, Ch.E. Adamsen, L.H. Skibsted
Czech J. Food Sci., 28 (2010): 364-375abstractdownload PDF
https://doi.org/10.17221/202/2008-CJFS
 
Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils
R. Vidrih, S. Vidakovič, H. Abramovič
Czech J. Food Sci., 28 (2010): 376-384abstractdownload PDF
https://doi.org/10.17221/104/2009-CJFS
 
The synergistic effect of daidzein and α-tocopherol or ascorbic acid on microsome and LDL oxidation
H. Wang, M.W. Martin, S. Yin
Czech J. Food Sci., 28 (2010): 385-391abstractdownload PDF
https://doi.org/10.17221/217/2009-CJFS
 
Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes
D. Żyżelewicz, E. Nebesny, I. Motyl, Z. Libudzisz
Czech J. Food Sci., 28 (2010): 392-406abstractdownload PDF
https://doi.org/10.17221/225/2008-CJFS
 
The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing
A. Hejlová, J. Blahovec
Czech J. Food Sci., 28 (2010): 407-411abstractdownload PDF
https://doi.org/10.17221/202/2009-CJFS
 
Contents of major phenolic and flavonoid antioxidants in selected Czech honey
J. Lachman, A. Hejtmánková, J. Sýkora, J. Karban, M. Orsák, B. Rygerová
Czech J. Food Sci., 28 (2010): 412-426abstractdownload PDF
https://doi.org/10.17221/135/2009-CJFS
 
Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry
F. Tateo, M. Bononi, F. Gallone
Czech J. Food Sci., 28 (2010): 427-432abstractdownload PDF
https://doi.org/10.17221/49/2009-CJFS
 
The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule
Y. Xie, A. Wang, Q. Lu, M. Hui
Czech J. Food Sci., 28 (2010): 433-439abstractdownload PDF
https://doi.org/10.17221/312/2009-CJFS
 
Occurrence of biogenic amines and amines degrading bacteria in fish sauce
M.Z. Zaman, F.A. Bakar, J. Selamat, J.. Bakar
Czech J. Food Sci., 28 (2010): 440-449abstractdownload PDF
https://doi.org/10.17221/65/2009-CJFS
 
Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants
J. Schlegelová, V. Babák, M. Holasová, L. Konstantinová, L. Necidová, F. Šišák, H. Vlková, P. Roubal, Z. Jaglic
Czech J. Food Sci., 28 (2010): 450-461abstractdownload PDF
https://doi.org/10.17221/73/2010-CJFS
 
Thermoelectric effect on potato tuber (Solanum tuberosum L.) – short communication
S. Vacková, J. Vacek
Czech J. Food Sci., 28 (2010): 462-464abstractdownload PDF

No. 4

https://doi.org/10.17221/345/2009-CJFS
 
The effect of natural antioxidants on the colour of dried/cooked sausages
B.-A. Rohlík, P. Pipek, J. Pánek
Czech J. Food Sci., 28 (2010): 249-257abstractdownload PDF
https://doi.org/10.17221/121/2010-CJFS
 
Suppression of mould growth on dry sausages
P. Pipek, B.-A. Rohlík, A. Lojková, L. Staruch
Czech J. Food Sci., 28 (2010): 258-263abstractdownload PDF
https://doi.org/10.17221/138/2010-CJFS
 
Phytoestrogens in bovine plasma and milk – LC-MS/MS analysis
A. Krajčová, V. Schulzová, J. Lojza, L. Křížová, J. Hajšlová
Czech J. Food Sci., 28 (2010): 264-274abstractdownload PDF
https://doi.org/10.17221/132/2010-CJFS
 
Antimicrobial and antioxidant properties of phenolic acids alkyl esters
R. Merkl, I. Hrádková, V. Filip, J. Šmidrkal
Czech J. Food Sci., 28 (2010): 275-279abstractdownload PDF
https://doi.org/10.17221/142/2010-CJFS
 
Shelf life extension of liquid whole eggs by heat and bacteriocin treatment
P. Miller, M.E. Haveroen, K. Solichová, R. Merkl, L.M. McMullen, K. Míková, J. Chumchalová
Czech J. Food Sci., 28 (2010): 280-289abstractdownload PDF
https://doi.org/10.17221/114/2010-CJFS
 
 Ability of phenolic acids to protect α-tocopherol
Z. Réblová, P. Okrouhlá
Czech J. Food Sci., 28 (2010): 290-297abstractdownload PDF
https://doi.org/10.17221/135/2010-CJFS
 
Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes
J. Horníčková, R. Kubec, K. Cejpek, J. Velíšek, J. Ovesná, H. Stavělíková
Czech J. Food Sci., 28 (2010): 298-308abstractdownload PDF
https://doi.org/10.17221/65/2010-CJFS
 
Comparison of Czech hop cultivars based on their contenst of secondary metabolites
L. Jelínek, M. Šneberger, M. Karabín, P. Dostálek
Czech J. Food Sci., 28 (2010): 309-316abstractdownload PDF
https://doi.org/10.17221/129/2010-CJFS
 
Antioxidant activity of selected phenols and herbs used in diets for medical conditions
D. Chrpová, L. Kouřimská, M.H. Gordon, V. Heřmanová, I. Roubíčková, J. Pánek
Czech J. Food Sci., 28 (2010): 317-325abstractdownload PDF
https://doi.org/10.17221/153/2010-CJFS
 
Resistance of Listeria monocytogenes biofilms to disinfectants 326
S. Purkrtová, H. Turoňová, T. Pilchová, K. Demnerová, J. Pazlarová
Czech J. Food Sci., 28 (2010): 326-332abstractdownload PDF
https://doi.org/10.17221/139/2010-CJFS
 
Perfluorinated compounds: occurrence of emerging food contaminants in canned fish and seafood products
P. Hrádková, J. Poustka, V. Hloušková, J. Pulkrabová, M. Tomaniová, J. Hajšlová
Czech J. Food Sci., 28 (2010): 333-342abstractdownload PDF
https://doi.org/10.17221/122/2010-CJFS
 
70th birthday of Professor Pavel Kadlec, Dr.Sc.
Z. Bubník
Czech J. Food Sci., 28 (2010): 343-344download PDF

No. 3

https://doi.org/10.17221/49/2008-CJFS
 
 Quality of rabbit meat and phyto-additives
M.P. Simonová, Ľ. Chrastinová, J. Mojto, A. Lauková, R. Szábová, J. Rafay
Czech J. Food Sci., 28 (2010): 161-167abstractdownload PDF
https://doi.org/10.17221/44/2008-CJFS
 
Application of different sterilising modes and the effects on processed cheese quality
Z. Lazárková, F. Buňka, L. Buňková, P. Valášek, S. Kráčmar, J. Hrabě
Czech J. Food Sci., 28 (2010): 168-176abstractdownload PDF
https://doi.org/10.17221/48/2009-CJFS
 
Trans fatty acid contents in chocolates and chocolate wafers in Turkey
Y.S. Çakmak, G.Ö. Güler, A. Aktümsek
Czech J. Food Sci., 28 (2010): 177-184abstractdownload PDF
https://doi.org/10.17221/169/2008-CJFS
 
Mixolab versus Alveograph and Falling Number
G.G. Codină, S. Mironeasa, D. Bordei, A. Leahu
Czech J. Food Sci., 28 (2010): 185-191abstractdownload PDF
https://doi.org/10.17221/189/2008-CJFS
 
Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide
H. Xu, W. He, K. Liu, Y. Gao
Czech J. Food Sci., 28 (2010): 192-201abstractdownload PDF
https://doi.org/10.17221/1379-CJFS
 
Determination of organic acids in olive fruit by HPLC
P.G. Ergönül, C. Nergiz
Czech J. Food Sci., 28 (2010): 202-205abstractdownload PDF
https://doi.org/10.17221/200/2009-CJFS
 
Modelling of solid-liquid extraction process of total polyphenols from soybeans
S. Jokić, D. Velić, M. Bilić, A. Bucić-Kojić, M. Planinić, S. Tomas
Czech J. Food Sci., 28 (2010): 206-212abstractdownload PDF
https://doi.org/10.17221/158/2008-CJFS
 
Determination of some heavy metal levels in soft drinks from Turkey using ICP/OES method
M. Bingöl, G. Yentür, B. Er, A.B. Öktem
Czech J. Food Sci., 28 (2010): 213-216abstractdownload PDF
https://doi.org/10.17221/125/2009-CJFS
 
The activities of amylases and α-amylase inhibitor in wide-range herbicide resistant wheat lines
M. Nagy-Gasztonyi, A. Nagy, E. Németh-SZerdahelyi, J. Pauk, É. Gelencsér
Czech J. Food Sci., 28 (2010): 217-224abstractdownload PDF
https://doi.org/10.17221/97/2009-CJFS
 
Exopolysaccharide from Lactobacillus helveticus: identification of chemical structure and effect on biscuit duality
A.S. Hussein, G.S. Ibrahim, M.M.S. Asker, M.G. Mahmoud
Czech J. Food Sci., 28 (2010): 225-232abstractdownload PDF
https://doi.org/10.17221/101/2008-CJFS
 
Comparison of two clean up techniques in isolation of ochratoxin A from red wine
E. Belajová, D. Rauová
Czech J. Food Sci., 28 (2010): 233-241abstractdownload PDF
https://doi.org/10.17221/185/2009-CJFS
 
 Influence of the preservative material HOLDBACTM on the growth and proliferation of Listeria on the surfaces of cheeses
J. Vytřasová, J. Fousová, P. Šnévajsová, M. Pejchalová
Czech J. Food Sci., 28 (2010): 242-248abstractdownload PDF

No. 2

https://doi.org/10.17221/50/2009-CJFS
 
Texture and pasting properties of ultrasonically treated corn starch
I.L. Herceg, A.R. Jambrak, D. Šubarić, M. Brnčić, S.R. Brnčić, M. Badanjak, B. Tripalo, D. Ježek, D. Novotni, Z. Herceg
Czech J. Food Sci., 28 (2010): 83-93abstractdownload PDF
https://doi.org/10.17221/91/2009-CJFS
 
New approach to the study of dough mixing processes
Z. Muchová, B. Žitný
Czech J. Food Sci., 28 (2010): 94-107abstractdownload PDF
https://doi.org/10.17221/122/2009-CJFS
 
Extraction, purification, and characterisation of the flavonoids from Opuntia milpa alta skin
W. Cai, X. Gu, J. Tang
Czech J. Food Sci., 28 (2010): 108-116abstractdownload PDF
https://doi.org/10.17221/228/2008-CJFS
 
Analysis and characterisation of anthocyanins in mulberry fruit
C. Qin, Y. Li, W. Niu, Y. Ding, R. Zhang, X. Shang
Czech J. Food Sci., 28 (2010): 117-126abstractdownload PDF
https://doi.org/10.17221/56/2009-CJFS
 
Major and minor compounds in a Mexican spirit, young Mezcal coming from two Agave species.
A.M. Vera-Guzmán, R.I. Guzmán-Gerónimo, M.G. López
Czech J. Food Sci., 28 (2010): 127-132abstractdownload PDF
https://doi.org/10.17221/67/2009-CJFS
 
Reliability of PCR based screening for identification and quantification of GMOs
J. Ovesná, L. Kučera, J. Hodek, K. Demnerová
Czech J. Food Sci., 28 (2010): 133-138abstractdownload PDF
https://doi.org/10.17221/187/2008-CJFS
 
The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats
M. Modzelewska-Kapituła, J. Kłobukowski, L. Kłębukowska, D. Wiśniewska-Pantak
Czech J. Food Sci., 28 (2010): 139-145abstractdownload PDF
https://doi.org/10.17221/37/2008-CJFS
 
Antimicrobial effects of fatty acid fructose esters
T. Karlová, L. Poláková, J. Šmidrkal, V. Filip
Czech J. Food Sci., 28 (2010): 146-149abstractdownload PDF
https://doi.org/10.17221/160/2009-CJFS
 
The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage
O. Ozer, C. Sariçoban
Czech J. Food Sci., 28 (2010): 150-160abstractdownload PDF

No. 1

https://doi.org/10.17221/210/2008-CJFS
 
Safety and quality of farm fresh goat’s cheese in the Czech Republic
B. Janštová, M. Dračková, Š. Cupáková, H. Přidalová, M. Pospíšilová, R. Karpíšková, L. Vorlová
Czech J. Food Sci., 28 (2010): 1-8abstractdownload PDF
https://doi.org/10.17221/178/2009-CJFS
 
Optimisation of ultrasonic-assisted protein extraction from brewer’s spent grain
D.-S. Tang, Y.-J. Tian, Y.-Z. He, L. Li, S.-Q. Hu, B. Li
Czech J. Food Sci., 28 (2010): 9-17abstractdownload PDF
https://doi.org/10.17221/161/2009-CJFS
 
Anaerobic and aerobic beer aging
J. Šavel, P. Košín, A. Brož
Czech J. Food Sci., 28 (2010): 18-26abstractdownload PDF
https://doi.org/10.17221/111/2009-CJFS
 
Nitrogen content, dietary fiber, and digestibility in algal food products
L. Mišurcová, S. Kráčmar, B. Klejdus, J. Vacek
Czech J. Food Sci., 28 (2010): 27-35abstractdownload PDF
https://doi.org/10.17221/218/2009-CJFS
 
Comparison of hazes in freshly bottled and aged beers by multiple angle turbidimetry
P. Sladký, R. Koukol
Czech J. Food Sci., 28 (2010): 36-43abstractdownload PDF
https://doi.org/10.17221/1325-CJFS
 
Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper (Piper nigrum L.)
J. Sádecká
Czech J. Food Sci., 28 (2010): 44-52abstractdownload PDF
https://doi.org/10.17221/144/2008-CJFS
 
Antibacterial and antifungal effects of alcoholic extracts of 41 medicinal plants growing in Turkey
Ö. Ertürk
Czech J. Food Sci., 28 (2010): 53-60abstractdownload PDF
https://doi.org/10.17221/155/2009-CJFS
 
Scavenging capacity of superoxide radical and screening of antimicrobial activity of Castanea sativa Mill. extracts
J. Živković, Z. Zeković, I. Mujić, S. Vidović, D. Cvetković, Ž. Lepojević, G. Nikolić, N. Trutić
Czech J. Food Sci., 28 (2010): 61-68abstractdownload PDF
https://doi.org/10.17221/188/2008-CJFS
 
Improvements in enzymatic preparation of alkyl glycosides
D. Bilaničová, V. Mastihuba, M. Mastihubová, J. Bálešová, Š. Schmidt
Czech J. Food Sci., 28 (2010): 69-73abstractdownload PDF
https://doi.org/10.17221/99/2009-CJFS
 
The survival of Mycoplasma bovis at different temperatures
M. Vyletělová
Czech J. Food Sci., 28 (2010): 74-78abstractdownload PDF
https://doi.org/10.17221/235/2009-CJFS
 
Collection of food relevant microscopic fungi under the Czech national programme of protection of genetic resources of economically significant microorganisms – a short report
A. Kubátová
Czech J. Food Sci., 28 (2010): 79-82abstractdownload PDF

Impact factor (Web of Science):

2021: 1.300
Q4 – Food Science and Technology
5-Year Impact Factor: 1.774

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

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