Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 30 (2012)

Issue No. 1 (1-97)Issue No. 2 (99-193)Issue No. 3 (195-291)Issue No. 4 (293-393)Issue No. 5 (395-487)Issue No. 6 (489-580)
Editorial board
List of reviewers

No. 6

https://doi.org/10.17221/6461-CJFS
 
Index of volume 30 (2012), Author index, Author Institutions index, Subject index
Czech J. Food Sci., 30 (2012): I-XVdownload PDF
https://doi.org/10.17221/115/2012-CJFS
 
Physical methods of resveratrol induction in grapes and grape products – a review
J. Tříska, M. Houška
Czech J. Food Sci., 30 (2012): 489-502abstractdownload PDF
https://doi.org/10.17221/455/2011-CJFS
 
Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile
S. Yeganeh, B. Shabanpour, HosseiniH, ImanpouMR, A. Shabani
Czech J. Food Sci., 30 (2012): 503-511abstractdownload PDF
https://doi.org/10.17221/233/2011-CJFS
 
Estimation of the shelf-life of halloumi cheese using survival analysis
R. Kamleh, I. Toufeili, R. Ajib, B. Kanso, J. Haddad
Czech J. Food Sci., 30 (2012): 512-519abstractdownload PDF
https://doi.org/10.17221/44/2012-CJFS
 
Pollen and inorganic characteristics of Bulgarian unifloral honeys
J. Atanassova, YurukovaL, M. Lazarova
Czech J. Food Sci., 30 (2012): 520-526abstractdownload PDF
https://doi.org/10.17221/459/2011-CJFS
 
Lipid oxidation of fat blends modified by monoacylglycerol
V. Spěváčková, I. Hrádková, J. Šmidrkal, V. Filip
Czech J. Food Sci., 30 (2012): 527-533abstractdownload PDF
https://doi.org/10.17221/10/2012-CJFS
 
Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş
G. Yıldız, BilgiçliN
Czech J. Food Sci., 30 (2012): 534-540abstractdownload PDF
https://doi.org/10.17221/50/2012-CJFS
 
Influence of growing area, plant age, and virus infection on the contents of hop secondary metabolites
L. Jelínek, M. Dolečková, M. Karabin, T. Hudcová, B. Kotlíková, P. Dostálek
Czech J. Food Sci., 30 (2012): 541-547abstractdownload PDF
https://doi.org/10.17221/288/2012-CJFS
 
Effect of Maillard reaction on reducing power of malts and beers
L. Čechovská, M. Konečný, J. Velíšek, K. Cejpek
Czech J. Food Sci., 30 (2012): 548-556abstractdownload PDF
https://doi.org/10.17221/478/2011-CJFS
 
Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system
V. Sadineni, N. Kondapalli, V.S.R. Obulam
Czech J. Food Sci., 30 (2012): 557-566abstractdownload PDF
https://doi.org/10.17221/485/2011-CJFS
 
Monoacylglycerols as fruit juices preservatives
I. Doležálková, Z. Máčalík, A. Butkovičová, R. Janiš, L. Buňková
Czech J. Food Sci., 30 (2012): 567-572abstractdownload PDF
https://doi.org/10.17221/433/2011-CJFS
 
Antimicrobial activities of medium-chain fatty acids and monoacylglycerols on Cronobacter sakazakii DBM 3157T and Cronobacter malonaticus DBM
M. Marounek, V. Putthana, O. Benada, D. Lukešová
Czech J. Food Sci., 30 (2012): 573-580abstractdownload PDF

No. 5

https://doi.org/10.17221/408/2011-CJFS
 
 Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere
J. Tománková, J. Bořilová, I. Steinhauserová, L. Gallas
Czech J. Food Sci., 30 (2012): 395-403abstractdownload PDF
https://doi.org/10.17221/451/2011-CJFS
 
 Effect of enzymatic modification on chicken surimi
J. Stangierski, R. Rezler, H.M. Baranowska, S. Poliszko
Czech J. Food Sci., 30 (2012): 404-411abstractdownload PDF
https://doi.org/10.17221/258/2011-CJFS
 
Evaluation of the stability of whipped egg white
D. Radványi, R. Juhász, Cs. Németh, A. Suhajda, Cs. Balla, J. Barta
Czech J. Food Sci., 30 (2012): 412-420abstractdownload PDF
https://doi.org/10.17221/330/2011-CJFS
 
Cell viability of Bifidobacterium lactis strain in long-term storage butter assessed with the plate count and fluorescence techniques
M. Olszewska, B. Staniewski, Ł. Łaniewska-Trokenheim
Czech J. Food Sci., 30 (2012): 421-428abstractdownload PDF
https://doi.org/10.17221/386/2011-CJFS
 
 Solvent retention capacity for different wheats  and flours evaluation
I. Švec, M. Hrušková, J. Karas, T. Hofmanová
Czech J. Food Sci., 30 (2012): 429-437abstractdownload PDF
https://doi.org/10.17221/480/2011-CJFS
 
 Determination of fluoride in plant material using microwave induced  oxygen combustion
E. Šucman, J. Bednář
Czech J. Food Sci., 30 (2012): 438-441abstractdownload PDF
https://doi.org/10.17221/286/2011-CJFS
 
 Effect of thickening agents on perceived viscosity  and acidity of model beverages
Z. Panovská, A. Váchová, J. Pokorný
Czech J. Food Sci., 30 (2012): 442-445abstractdownload PDF
https://doi.org/10.17221/444/2011-CJFS
 
Sorption and wetting properties of pectin edible films
S. Galus, A. Turska, A. Lenart
Czech J. Food Sci., 30 (2012): 446-455abstractdownload PDF
https://doi.org/10.17221/257/2011-CJFS
 
Modelling the rheological behaviour of enzyme clarified  lime (Citrus aurantifolia L.) juice concentrate
S.S. Manjunatha, P.S. Raju, A.S. Bawa
Czech J. Food Sci., 30 (2012): 456-466abstractdownload PDF
https://doi.org/10.17221/347/2011-CJFS
 
 Influence of various rootstocks on the yield and grape composition of Sauvignon Blanc
B. Pulko, S. Vršič, J. Valdhuber
Czech J. Food Sci., 30 (2012): 467-473abstractdownload PDF
https://doi.org/10.17221/361/2011-CJFS
 
Changes in quality parameters of vodka filtered through activated charcoal
L. Siříšťová, Š. Přinosilová, K. Riddellová, J. Hajšlová, K. Melzoch
Czech J. Food Sci., 30 (2012): 474-482abstractdownload PDF
https://doi.org/10.17221/247/2011-CJFS
 
Aspergillus parasiticus from wheat grain  of Slovak origin and its toxigenic potency
M. Dovičičová, D. Tančinová, R. Labuda, M. Sulyok
Czech J. Food Sci., 30 (2012): 483-487abstractdownload PDF

No. 4

https://doi.org/10.17221/284/2011-CJFS
 
Effect of storage temperature on the quality of dry fermented sausage Poličan
J. Kameník, A. Saláková, G. Bořilová, Z. Pavlík, E. Standarová, L. Steinhauser
Czech J. Food Sci., 30 (2012): 293-301abstractdownload PDF
https://doi.org/10.17221/297/2011-CJFS
 
Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
J. Tomaszewska-Gras, P. Konieczny
Czech J. Food Sci., 30 (2012): 302-308abstractdownload PDF
https://doi.org/10.17221/17/2011-CJFS
 
Differences in the amino acid composition of the breast muscle of wild and farmed pheasants
A. Brudnicki, A. Kułakowska, D. Pietruszyńska, M. Łożyca-Kapłon, J. Wach
Czech J. Food Sci., 30 (2012): 309-313abstractdownload PDF
https://doi.org/10.17221/86/2011-CJFS
 
Comparison of detection sensitivity of five microbial inhibition tests for the screening of aminoglycoside residues in fortified milk
Z. Sýkorová Goffová, I. Kožárová, D. Máté, S. Marcinčák, Z. Gondová, D. Sopková
Czech J. Food Sci., 30 (2012): 314-320abstractdownload PDF
https://doi.org/10.17221/190/2011-CJFS
 
Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017
V. Slačanac, M. Lučan, J. Hardi, V. Krstanović, D. Koceva-Komlenić
Czech J. Food Sci., 30 (2012): 321-329abstractdownload PDF
https://doi.org/10.17221/181/2011-CJFS
 
Bacteriocin activity of enterococci and presence of genes related to pathogenesis
K. Trivedi, R. Sedmíková, R. Karpíšková
Czech J. Food Sci., 30 (2012): 330-335abstractdownload PDF
https://doi.org/10.17221/137/2011-CJFS
 
Evaluation of immunore activity of wheat bread made from fermented wheat flour
J. Leszczyńska, A. Diowksz, A. LĄcka, K. Wolska, A. Bartos
Czech J. Food Sci., 30 (2012): 336-342abstractdownload PDF
https://doi.org/10.17221/179/2011-CJFS
 
Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil
E. Dimić, T. Premović, A. Takači
Czech J. Food Sci., 30 (2012): 343-350abstractdownload PDF
https://doi.org/10.17221/174/2011-CJFS
 
Ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils  
Z. Réblová, J. Fišnar, D. Tichovská, M. Doležal, K. Joudalová
Czech J. Food Sci., 30 (2012): 351-357abstractdownload PDF
https://doi.org/10.17221/121/2011-CJFS
 
PLS calibration to resolve overlapping peaks of lutein and zeaxanthin in vegetable samples by LC
D. González-Gómez, M. Lozano, A.M. Fernández-León, M.F. Fernández-León, F. Cañada-Cañada
Czech J. Food Sci., 30 (2012): 358-363abstractdownload PDF
https://doi.org/10.17221/108/2011-CJFS
 
Aqueous extraction of limonin from Citrus reticulate Blanco
C. Liu, J. Liu, Y. Rong, N. Liang, L. Rong
Czech J. Food Sci., 30 (2012): 364-368abstractdownload PDF
https://doi.org/10.17221/208/2011-CJFS
 
Chemical markers in the aroma profiles of South Moravian red wine distillates
L. Veverka, M. Jelínková, K. Hron, J. Balík, J. Stávek, P. Barták
Czech J. Food Sci., 30 (2012): 369-376abstractdownload PDF
https://doi.org/10.17221/314/2010-CJFS
 
Germination index as an indicator of malting potential
H. Frančáková, M. Líšková, T. Bojňanská, J. Mareček
Czech J. Food Sci., 30 (2012): 377-384abstractdownload PDF
https://doi.org/10.17221/436/2010-CJFS
 
Optimisation of antioxidant extraction from lemon balm (Melissa officinalis)
M. Ondrejovič, F. Kraic, H. Benkovičová, S. Šilhár
Czech J. Food Sci., 30 (2012): 385-393abstractdownload PDF

No. 3

https://doi.org/10.17221/136/2011-CJFS
 
Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
G.-Y. Xiong, L.-L. Zhang, W. Zhang, J. Wu
Czech J. Food Sci., 30 (2012): 195-205abstractdownload PDF
https://doi.org/10.17221/151/2011-CJFS
 
Inspective investigation on swordfish (Xiphias gladius) frozen slices of commerce: anatomical-histopatological findings
D. Muscolino, F. Giarratana, A. Giuffrida, A. Panebianco
Czech J. Food Sci., 30 (2012): 206-210abstractdownload PDF
https://doi.org/10.17221/525/2010-CJFS
 
Cow’s milk proteins immunoreactivity and allergenicity in processed food
B. Wróblewska, A. Kaliszewska
Czech J. Food Sci., 30 (2012): 211-219abstractdownload PDF
https://doi.org/10.17221/415/2010-CJFS
 
Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin
I. Lobos-Ortega, I. Revilla, M.I. González-Martín, J.M. Hernández-Hierro, A. Vivar-Quintana, G. González-Pérez
Czech J. Food Sci., 30 (2012): 220-226abstractdownload PDF
https://doi.org/10.17221/329/2009-CJFS
 
Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling
A. Pichler, A. Pozderović, J. Pavlović
Czech J. Food Sci., 30 (2012): 227-235abstractdownload PDF
https://doi.org/10.17221/165/2011-CJFS
 
Discriminatory power assessment of the sensor array of an electronic nose system for the detection of non alcoholic beer aging
M. Ghasemi-Varnamkhasti, S.S. Mohtasebi, M. Siadat, S.H. Razavi, H. Ahmadi, A. Dicko
Czech J. Food Sci., 30 (2012): 236-240abstractdownload PDF
https://doi.org/10.17221/113/2011-CJFS
 
Analytical and aroma profiles of Slovak and South African meads
D. Šmogrovičová, P. Nádaský, R. Tandlich, B.S Wilhelmi, G. Cambray
Czech J. Food Sci., 30 (2012): 241-246abstractdownload PDF
https://doi.org/10.17221/317/2011-CJFS
 
Development and verification of PCR based assay to dectect and quantify garden pea lec gene
A. Vráblik, J. Hodek, K. Demnerová, J. Soukup, J. Ovesná
Czech J. Food Sci., 30 (2012): 247-257abstractdownload PDF
https://doi.org/10.17221/46/2011-CJFS
 
Influence of growth medium composition on synthesis of bioactive compounds and antioxidant properties of selected strains of Arthrospira cyanobacteria
T. Tarko, A. Duda-Chodak, M. Kobus
Czech J. Food Sci., 30 (2012): 258-267abstractdownload PDF
https://doi.org/10.17221/176/2011-CJFS
 
Dietary intake of antioxidants in the Czech RepublicDietary
K. Joudalová, Z. Réblová
Czech J. Food Sci., 30 (2012): 268-275abstractdownload PDF
https://doi.org/10.17221/239/2011-CJFS
 
Mercury speciation and safety of fish from important fishing locations in the Czech Republic
R. Kenšová, K. Kružíková, Z. Svobodová
Czech J. Food Sci., 30 (2012): 276-284abstractdownload PDF
https://doi.org/10.17221/37/2011-CJFS
 
Prevalence, distribution, and antimicrobial susceptibility of Staphylococcus aureus in ready-to-eat salads and in the environment of a salad manufacturing plant in Northern Greece
D. Sergelidis, A. Abrahim, V. Anagnostou, A. Govaris, T. Papadopoulos, A. Papa
Czech J. Food Sci., 30 (2012): 285-291abstractdownload PDF

No. 2

https://doi.org/10.17221/91/2011-CJFS
 
Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties
X.-B. Wang, Y.-J. Chi
Czech J. Food Sci., 30 (2012): 99-107abstractdownload PDF
https://doi.org/10.17221/93/2011-CJFS
 
Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology
Z. Herceg, E. Juraga, B. Sobota-Šalamon, A. Režek-Jambrak
Czech J. Food Sci., 30 (2012): 108-117abstractdownload PDF
https://doi.org/10.17221/393/2010-CJFS
 
Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.)
R. Rendón-Villalobos, A. Ortíz-Sánchez, J. Solorza-Feria, C.A. Trujillo-Hernández
Czech J. Food Sci., 30 (2012): 118-125abstractdownload PDF
https://doi.org/10.17221/503/2010-CJFS
 
The process parameters for non-typical seeds during simulated cold deep oil expression
R. Rusinek, R. Rybczyński, J. Tys, M. Gawrysiak-Witulska, M. Nogala-Kałucka, A. Siger
Czech J. Food Sci., 30 (2012): 126-134abstractdownload PDF
https://doi.org/10.17221/248/2010-CJFS
 
Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage
S. Jairath, P. Sahota, G. Pandove
Czech J. Food Sci., 30 (2012): 135-143abstractdownload PDF
https://doi.org/10.17221/251/2010-CJFS
 
Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation
M. Balcerek, J. Szopa
Czech J. Food Sci., 30 (2012): 144-152abstractdownload PDF
https://doi.org/10.17221/447/2010-CJFS
 
Antioxidant activity coefficient, mechanism, and kinetics of different derivatives of flavones and flavanones towards superoxide radical
S. Ahmed, F. Shakeel
Czech J. Food Sci., 30 (2012): 153-163abstractdownload PDF
https://doi.org/10.17221/509/2010-CJFS
 
Isolation of some compounds from nutmeg and their antioxidant activities
J.P. Hou, H. Wu, Y. Wang, X.C. Weng
Czech J. Food Sci., 30 (2012): 164-170abstractdownload PDF
https://doi.org/10.17221/57/2011-CJFS
 
Effect of temperature on the antioxidant activity of phenolic acids
Z. Réblová
Czech J. Food Sci., 30 (2012): 171-175abstractdownload PDF
https://doi.org/10.17221/214/2011-CJFS
 
Bacterial biofilms resist oxidising agents due to the presence of organic matter
Z. Jaglic, D. Červinková, H. Vlková, E. Michu, G. Kunová, V. Babák
Czech J. Food Sci., 30 (2012): 178-187abstractdownload PDF
https://doi.org/10.17221/464/2010-CJFS
 
Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production
M. Baroň, J. Fiala
Czech J. Food Sci., 30 (2012): 188-193abstractdownload PDF

No. 1

https://doi.org/10.17221/190/2009-CJFS
 
Vibration assisted cutting of Gouda cheese
A. Lebar, O. Blatnik, M. Junkar, H. Orbanić
Czech J. Food Sci., 30 (2012): 1-8abstractdownload PDF
https://doi.org/10.17221/18/2011-CJFS
 
Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium – changes in resistant starch content
M. Wronkowska, M. Soral-śmietana
Czech J. Food Sci., 30 (2012): 9-14abstractdownload PDF
https://doi.org/10.17221/226/2010-CJFS
 

Cyclodextrin production from amaranth starch by cyclodextrin glycosyltransferase produced by Paenibacillus macerans CCM 2012

M. Urban, M. Beran, L. Adámek, J. Drahorád, P. Molík, K. Matušová
Czech J. Food Sci., 30 (2012): 15-20abstractdownload PDF
https://doi.org/10.17221/123/2010-CJFS
 
Diastase number changes during thermaland  microwave processing of honey
S. Kowalski, M. Lukasiewicz, S. Bednarz, M. Panuś
Czech J. Food Sci., 30 (2012): 21-26abstractdownload PDF
https://doi.org/10.17221/145/2010-CJFS
 
Brewing trials with spring and winter barley varieties
A. Mikyška, V. Psota, M. Hrabák
Czech J. Food Sci., 30 (2012): 27-34abstractdownload PDF
https://doi.org/10.17221/62/2010-CJFS
 
Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)
S.S. Omar, Z.A. Abdullah, M.A. Humeid, M.I. Yamani
Czech J. Food Sci., 30 (2012): 35-44abstractdownload PDF
https://doi.org/10.17221/107/2010-CJFS
 
Preparation of flaxseed for lignan determination by gas chromatography–mass spectrometry method
H. Sarajlija, N. Čukelj, G.. Novotni D Mršić, M. Brnčić, D. Ćurić
Czech J. Food Sci., 30 (2012): 45-52abstractdownload PDF
https://doi.org/10.17221/287/2010-CJFS
 
Formation of acrylamide during baking of shortcrust cookies derived from various flours
K. Miśkiewicz, E. Nebesny, J. Oracz
Czech J. Food Sci., 30 (2012): 53-56abstractdownload PDF
https://doi.org/10.17221/329/2010-CJFS
 
Methodology development for routine estimation of chlorpropham in commercial potato stores
W.A. Khan, H.J. Duncan, A.K. Baloch, G. McGowan
Czech J. Food Sci., 30 (2012): 67-73abstractdownload PDF
https://doi.org/10.17221/12/2010-CJFS
 

Simultaneous determination of the residues of fourteen quinolones and fluoroquinolones in fish samples using liquid chromatography with photometric and fluorescence detection

F. Cañada-Cañada, A. Espinosa-Mansilla, A. Jiménez Girón, A. Muñoz de la Peña
Czech J. Food Sci., 30 (2012): 74-82abstractdownload PDF
https://doi.org/10.17221/7/2011-CJFS
 
Outdoor environment as a source of Listeria monocytogenes in food chain
T. Gelbíčová, R. Karpíšková
Czech J. Food Sci., 30 (2012): 83-88abstractdownload PDF
https://doi.org/10.17221/278/2010-CJFS
 
Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii
K. Solichová, I. Složilová, I. Jebavá, B. Uhrová, M. Plocková
Czech J. Food Sci., 30 (2012): 89-97abstractdownload PDF

Impact factor (Web of Science):

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

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