Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 31 (2013)

Issue No. 1 (1-98)Issue No. 2 (99-202)Issue No. 3 (203-305)Issue No. 4 (307-412)Issue No. 5 (413-525)Issue No. 6 (527-633)
Editorial board
List of reviewers

No. 6

https://doi.org/10.17221/7073-CJFS
Index
Index of volume 31 (2013), Author index, Author Institutions index, Subject index
Czech J. Food Sci., 31 (2013): I-XIXdownload PDF
https://doi.org/10.17221/110/2013-CJFS
Review
Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications – a review
H. Majeed, H. Jamshaid Qazi, W. Safdar, Z. Fang
Czech J. Food Sci., 31 (2013): 527-540abstractdownload PDF
https://doi.org/10.17221/160/2013-CJFS
Review
Short overview of food consumption databases
V. Szűcs, E. Szabó, D. Bánáti
Czech J. Food Sci., 31 (2013): 541-546abstractdownload PDF
https://doi.org/10.17221/479/2012-CJFS
Original Paper
Influence of the origin on selected determinants of the quality of pork meat products
B. Garbowska, M. Radzymińska, D. Jakubowska
Czech J. Food Sci., 31 (2013): 547-552abstractdownload PDF
https://doi.org/10.17221/522/2012-CJFS
Original Paper
Effect of modified whey proteins on texture and sensory quality of processed cheese
M. Mihulová, M. Vejlupková, J. Hanušová, J. Štětina, Z. Panovská
Czech J. Food Sci., 31 (2013): 553-558abstractdownload PDF
https://doi.org/10.17221/480/2012-CJFS
Original Paper
Properties of casein hydrolysate as affected by plastein reaction in ethanol-water medium
Y. Zhang, X-H. Zhao
Czech J. Food Sci., 31 (2013): 559-567abstractdownload PDF
https://doi.org/10.17221/469/2012-CJFS
Original Paper
Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein
L.M. Guardeño, A. Quiles, E. Llorca, J. Pertusa, I. Hernando
Czech J. Food Sci., 31 (2013): 568-574abstractdownload PDF
https://doi.org/10.17221/483/2012-CJFS
Original Paper
Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces
L.M. Guardeño, J.L. Vázquez-Gutiérrez, I. Hernando, A. Quiles
Czech J. Food Sci., 31 (2013): 575-580abstractdownload PDF
https://doi.org/10.17221/539/2012-CJFS
Original Paper
Characteristics of garlic of the Czech origin
A. Grégrová, H. Čížková, I. Bulantová, A. Rajchl, M. Voldřich
Czech J. Food Sci., 31 (2013): 581-588abstractdownload PDF
https://doi.org/10.17221/452/2012-CJFS
Original Paper
Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds
A. Vollmannová, E. Margitanová, T. Tóth, M. Timoracká, D. Urminská, T. Bojňanská, I. Čičová
Czech J. Food Sci., 31 (2013): 589-595abstractdownload PDF
https://doi.org/10.17221/68/2013-CJFS
Original Paper
Plant extracts as components of edible antimicrobial protective coatings
N. Ulbin-Figlewicz, A. Zimoch, A. Jarmoluk
Czech J. Food Sci., 31 (2013): 596-600abstractdownload PDF
https://doi.org/10.17221/509/2012-CJFS
Original Paper
Changes of antioxidant activity in honey after heat treatment
G. Šarić, K. Marković, D. Vukičević, E. Lež, M. Hruškar, N. Vahčić
Czech J. Food Sci., 31 (2013): 601-606abstractdownload PDF
https://doi.org/10.17221/396/2012-CJFS
Original Paper
Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernels
J.-F. Song, C.-Q. Liu, D.-J. Li, L.-L. Meng
Czech J. Food Sci., 31 (2013): 607-612abstractdownload PDF
https://doi.org/10.17221/529/2012-CJFS
Original Paper
Antioxidant potential of spinach, peas and sweet corn in relation to freezing period
D. Bajčan, J. Tomáš, G. Uhlířová, J. Árvay, P. Trebichalský, R. Stanovič, V. Šimanský
Czech J. Food Sci., 31 (2013): 613-618abstractdownload PDF
https://doi.org/10.17221/337/2013-CJFS
Original Paper
Influence of locality on content of phenolic compounds in white wines
L. Lampíř, P. Pavloušek
Czech J. Food Sci., 31 (2013): 619-626abstractdownload PDF
https://doi.org/10.17221/494/2011-CJFS
Original Paper
Use of chemometric techniques to design a microbiological method for sulfonamide detection in milk
O.G. Nagel, M.P. Molina, R.L. Althaus
Czech J. Food Sci., 31 (2013): 627-632abstractdownload PDF
https://doi.org/10.17221/7072-CJFS
Obiturialy Notice
Prof. Ing. Michal Voldřich, CSc., Member of the Editorial Board of our journal, passed away
Czech J. Food Sci., 31 (2013): 633-633download PDF

No. 5

https://doi.org/10.17221/350/2012-CJFS
Original Paper
Effect of freezing rate and comminution on dielectric properties of pork
J.G. Lyng, L. Zhang, F. Marra, N.P. Brunton
Czech J. Food Sci., 31 (2013): 413-418abstractdownload PDF
https://doi.org/10.17221/227/2012-CJFS
Original Paper
Influence of various pork fat types on the ripening and characteristics of dry fermented sausage
J. Kameník, P. Steinhauserová, A. Saláková, Z. Pavlík, G. Bořilová, L. Steinhauser, J. Ruprich
Czech J. Food Sci., 31 (2013): 419-431abstractdownload PDF
https://doi.org/10.17221/397/2012-CJFS
Original Paper
Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing
J. Domagała, A. Pluta-Kubica, H. Pustkowiak
Czech J. Food Sci., 31 (2013): 432-437abstractdownload PDF
https://doi.org/10.17221/447/2012-CJFS
Original Paper
Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period
P. Papetti, A. Carelli
Czech J. Food Sci., 31 (2013): 438-444abstractdownload PDF
https://doi.org/10.17221/53/2013-CJFS
Original Paper
Fat quality of marketable fresh water fish species in the Republic of Serbia
D. Ljubojević, M. Ćirković, V. Đorđević, N. Puvača, D. Trbović, J. Vukadinov, N. Plavša
Czech J. Food Sci., 31 (2013): 445-450abstractdownload PDF
https://doi.org/10.17221/149/2013-CJFS
Original Paper
Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage
F. Wenjiao, Z. Yongkui, D. Pan, Y. Yuwen
Czech J. Food Sci., 31 (2013): 451-456abstractdownload PDF
https://doi.org/10.17221/410/2012-CJFS
Original Paper
Improving the quality of whole wheat bread by using various plant origin materials
H. Boz, M.M. Karaoğlu
Czech J. Food Sci., 31 (2013): 457-466abstractdownload PDF
https://doi.org/10.17221/69/2013-CJFS
Original Paper
Effect of postharvest storage temperatures on the quality parameters of pistachio nuts
E. Arena, G. Ballistreri, B. Fallico
Czech J. Food Sci., 31 (2013): 467-473abstractdownload PDF
https://doi.org/10.17221/40/2013-CJFS
Original Paper
Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds
P. Pavloušek, M. Kumšta
Czech J. Food Sci., 31 (2013): 474-482abstractdownload PDF
https://doi.org/10.17221/443/2012-CJFS
Original Paper
Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea
N. Manchón, L. Mateo-Vivaracho, D. Arrigo M, A. García-Lafuente, E. Guillamón, A. Villares, M.A. Rostagno
Czech J. Food Sci., 31 (2013): 483-500abstractdownload PDF
https://doi.org/10.17221/566/2012-CJFS
Original Paper
Comparison of phenolic content and antioxidant capacity of red and yellow onions.
A. Cheng, X. Chen, Q. Jin, W. Wang, J. Shi, Y. Liu
Czech J. Food Sci., 31 (2013): 501-508abstractdownload PDF
https://doi.org/10.17221/526/2012-CJFS
Original Paper
Effect of drying method on the phenolic content and antioxidant capacity of spearmint
A. Orphanides, V. Goulas, V. Gekas
Czech J. Food Sci., 31 (2013): 509-513abstractdownload PDF
https://doi.org/10.17221/507/2012-CJFS
Original Paper
Rapid immunoassays for detection of anabolic nortestosterone in dietary supplements
B. Holubová, S. Göselová, L. Ševčíková, M. Vlach, M. Blažková, O. Lapčík, L. Fukal
Czech J. Food Sci., 31 (2013): 514-519abstractdownload PDF
https://doi.org/10.17221/543/2012-CJFS
Original Paper
Analysis of ochratoxin A in malt beverage samples using dispersive liquid–liquid microextraction coupled with liquid chromatography-fluorescence detection
M. Maham, V. Kiarostami, S. Waqif-Husain, R. Karami-Osboo, M. Mirabolfathy
Czech J. Food Sci., 31 (2013): 520-525abstractdownload PDF

No. 4

https://doi.org/10.17221/327/2012-CJFS
Original Paper
Effect of natural antioxidants on the colour and lipid stability of paprika salami
B-A. Rohlík, P. Pipek, J. Pánek
Czech J. Food Sci., 31 (2013): 307-312abstractdownload PDF
https://doi.org/10.17221/337/2012-CJFS
Original Paper
Nutritional value of the protein of consumer carp Cyprinus carpio L.
K.A. Skibniewska, J. Zakrzewski, J. Kłobukowski, H. Białowiąs, B. Mickowska, J. Guziur, Z. Walczak, J. Szarek
Czech J. Food Sci., 31 (2013): 313-317abstractdownload PDF
https://doi.org/10.17221/82/2013-CJFS
Original Paper
Effects of lactation stage, breed, and lineage on selenium and iodine contents in goat milk
L. Rozenská, A. Hejtmánková, D. Kolihová, D. Miholová
Czech J. Food Sci., 31 (2013): 318-322abstractdownload PDF
https://doi.org/10.17221/316/2012-CJFS
Original Paper
Isolation, identification and antibiotic susceptibility of nis+ Lactococcus lactis from dairy and non-dairy sources
P. Khemariya, S. Singh, G. Nath, A.K. Gulati
Czech J. Food Sci., 31 (2013): 323-331abstractdownload PDF
https://doi.org/10.17221/366/2012-CJFS
Original Paper
Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature
M. Nadeem, M. Abdullah, I. Hussain, S. Inayat, A. Javid, Y. Zahoor
Czech J. Food Sci., 31 (2013): 332-339abstractdownload PDF
https://doi.org/10.17221/352/2012-CJFS
Original Paper
Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products
J. Kučerová, V. Šottníková, Š. Nedomová
Czech J. Food Sci., 31 (2013): 340-346abstractdownload PDF
https://doi.org/10.17221/348/2012-CJFS
Original Paper
Mechanical properties of native maize, wheat, and potato starches
M. Stasiak, M. Molenda, I. Opaliński, W. Błaszczak
Czech J. Food Sci., 31 (2013): 347-354abstractdownload PDF
https://doi.org/10.17221/412/2012-CJFS
Original Paper
Funcionality of several cake ingredients: A comprehensive approach
J. Rodríguez-García, A. Puig, A. Salvador, I. Hernando
Czech J. Food Sci., 31 (2013): 355-360abstractdownload PDF
https://doi.org/10.17221/183/2012-CJFS
Original Paper
Effects of spray-dried sourdough on flour characteristics and rheological properties of dough
A.G. Tafti, S.H. Peighardoust, F. Behnam, A. Bahrami, R. Aghagholizadeh, M. Ghamari, S.A. Rafat
Czech J. Food Sci., 31 (2013): 361-367abstractdownload PDF
https://doi.org/10.17221/177/2013-CJFS
Original Paper
Application of ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) metabolomic fingerprinting to characterise GM and conventional maize varieties
L. Václavík, J. Ovesná, L. Kučera, J. Hodek, K. Demnerová, J. Hajšlová
Czech J. Food Sci., 31 (2013): 368-375abstractdownload PDF
https://doi.org/10.17221/205/2012-CJFS
Original Paper
Effect of high temperature and pressure on quantification of MON 810 maize
Z. Godálová, E. Bergerová, P. Siekel
Czech J. Food Sci., 31 (2013): 376-381abstractdownload PDF
https://doi.org/10.17221/369/2012-CJFS
Original Paper
Silicon content in beers from Korean market and estimation of its alimentary uptake
J.-H Lee, K.H. Choi, S.R. Park, S.A. Shin, S.A. Kang, K.-H. Jang
Czech J. Food Sci., 31 (2013): 382-389abstractdownload PDF
https://doi.org/10.17221/390/2012-CJFS
Original Paper
Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.
D. Donno, G.L. Beccaro, M.G. Mellano, S. Di Prima, M. Cavicchioli, A.K. Cerutti, G. Bounous
Czech J. Food Sci., 31 (2013): 390-400abstractdownload PDF
https://doi.org/10.17221/256/2012-CJFS
Original Paper
Determination of acrylamide in food using adsorption stripping voltammetry
H. Veselá, E. Šucman
Czech J. Food Sci., 31 (2013): 401-406abstractdownload PDF
https://doi.org/10.17221/286/2012-CJFS
Original Paper
Mycotoxin production, chemotypes and diversity of Czech Fusarium graminearum isolates on wheat
T. Sumíková, L. Gabrielová, L. Kučera, M. Žabka, J. Chrpová
Czech J. Food Sci., 31 (2013): 407-412abstractdownload PDF

No. 3

https://doi.org/10.17221/181/2012-CJFS
Original Paper
Effect of enzymatic modification on frozen chicken surimi
J. Stangierski, R. Rezler, H.M. Baranowska, S. Poliszko
Czech J. Food Sci., 31 (2013): 203-210abstractdownload PDF
https://doi.org/10.17221/247/2012-CJFS
Original Paper
Structure and stability of ion induced whey protein aerated gels
M. Tomczyńska-Mleko
Czech J. Food Sci., 31 (2013): 211-216abstractdownload PDF
https://doi.org/10.17221/71/2012-CJFS
Original Paper
Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks
K. Valkaj, S. Kalit, M.T. Kalit, W.L. Wendorff
Czech J. Food Sci., 31 (2013): 217-221abstractdownload PDF
https://doi.org/10.17221/216/2012-CJFS
Original Paper
Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times
G.G. Codină, S. Mironeasa, D.V. Voica, C. Mironeasa
Czech J. Food Sci., 31 (2013): 222-229abstractdownload PDF
https://doi.org/10.17221/241/2012-CJFS
Original Paper
Starch tray with addition of different components foamed by baking process
H. Smítková, M. Marek, J. Dobiáš
Czech J. Food Sci., 31 (2013): 230-235abstractdownload PDF
https://doi.org/10.17221/172/2012-CJFS
Original Paper
Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction
M.M. Özcan, A. Rosa, M.A. Dessi, B. Marongıu, A. Pıras, F. AL Juhaimi
Czech J. Food Sci., 31 (2013): 236-240abstractdownload PDF
https://doi.org/10.17221/276/2012-CJFS
Original Paper
Fatty acid composition of commercially available nutrition supplements
B. Staňková, L.S. Kremmyda, E. Tvrzická, A. Žák
Czech J. Food Sci., 31 (2013): 241-248abstractdownload PDF
https://doi.org/10.17221/148/2012-CJFS
Original Paper
Evaluation of essential and toxic elements concentrations in different parts of buckwheat
Y.-F. Huang, L.-X. Peng, Y. Liu, Z.-F. Zhang, L.-Y. Lv, G. Zhao
Czech J. Food Sci., 31 (2013): 249-255abstractdownload PDF
https://doi.org/10.17221/136/2012-CJFS
Original Paper
Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy)
A.M. Giuffrè, L. Louadj
Czech J. Food Sci., 31 (2013): 256-263abstractdownload PDF
https://doi.org/10.17221/84/2012-CJFS
Original Paper
Physiological state of reused brewing yeast
E. Kordialik-Bogacka, A. Diowksz
Czech J. Food Sci., 31 (2013): 264-269abstractdownload PDF
https://doi.org/10.17221/188/2012-CJFS
Original Paper
Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin
I. Lisová, Š. Horáčková, R. Kováčová, V. Rada, M. Plocková
Czech J. Food Sci., 31 (2013): 270-274abstractdownload PDF
https://doi.org/10.17221/272/2012-CJFS
Original Paper
Contents of extractable and non-extractable polyphenols in the leaves of blueberry
A. Cheng, X. Chen, W. Wang, Z. Gong, L. Liu
Czech J. Food Sci., 31 (2013): 275-282abstractdownload PDF
https://doi.org/10.17221/302/2012-CJFS
Original Paper
 pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars
S. Oancea, O. Drághici
Czech J. Food Sci., 31 (2013): 283-291abstractdownload PDF
https://doi.org/10.17221/524/2011-CJFS
Original Paper
New model for flavour quality evaluation of soy sauce
J. Feng, X.-B. Zhan, Z.-Y. Zheng, D. Wang, L.-M. Zhang, C.-C. Lin
Czech J. Food Sci., 31 (2013): 292-305abstractdownload PDF

No. 2

https://doi.org/10.17221/240/2012-CJFS
Review article
Applications of mesoporous silica materials in food – a review
A. Bernardos, L. Kouřimská
Czech J. Food Sci., 31 (2013): 99-107abstractdownload PDF
https://doi.org/10.17221/127/2012-CJFS
Original Paper
Differentiation between fresh and thawed chicken meats
A. Šimoniová, B.-A. Rohlík, T. Škorpilová, M. Petrová, P. Pipek
Czech J. Food Sci., 31 (2013): 108-115abstractdownload PDF
https://doi.org/10.17221/8/2012-CJFS
Original Paper
Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide
S. Jokić, R. Sudar, S. Svilović, S. Vidović, M. Bilić, D. Velić, V. Jurković
Czech J. Food Sci., 31 (2013): 116-125abstractdownload PDF
https://doi.org/10.17221/101/2012-CJFS
Original Paper
Pistachio deterioration detected by X-ray absorption
A. Proshlyakov, S. Yanniotis, J. Blahovec
Czech J. Food Sci., 31 (2013): 126-131abstractdownload PDF
https://doi.org/10.17221/30/2012-CJFS
Original Paper
Microwave drying behaviour of tomato slices
S. Çelen, K. Kahveci
Czech J. Food Sci., 31 (2013): 132-138abstractdownload PDF
https://doi.org/10.17221/61/2012-CJFS
Original Paper
Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments
A. Slavov, V. Karagyozov, P. Denev, M. Kratchanova, C. Kratchanov
Czech J. Food Sci., 31 (2013): 139-147abstractdownload PDF
https://doi.org/10.17221/194/2012-CJFS
Original Paper
Antioxidative activity of five flavones glycosides from corn silk (Stigma maydis)
S.C. Ren, Q.Q. Qiao, X.L. Ding
Czech J. Food Sci., 31 (2013): 148-155abstractdownload PDF
https://doi.org/10.17221/288/2011-CJFS
Original Paper
Characterisation of polyphenol oxidase from Melissa officinalis L. subsp. officinalis (lemon balm)
S. Doğan, Y. Ayyildiz, M. Doğan, ü. Alan, M.E. Diken
Czech J. Food Sci., 31 (2013): 156-165abstractdownload PDF
https://doi.org/10.17221/65/2012-CJFS
Original Paper
Determination of silicon in Czech beer and its balance during the brewing process
R. Cejnar, O. Mestek, P. Dostálek
Czech J. Food Sci., 31 (2013): 166-171abstractdownload PDF
https://doi.org/10.17221/270/2012-CJFS
Original Paper
Varietal differentiation of white wines on the basis of phenolic compounds profile
L. Lampíř
Czech J. Food Sci., 31 (2013): 172-179abstractdownload PDF
https://doi.org/10.17221/125/2012-CJFS
Original Paper
Differentiation of Lactobacillus species by ARDRA
K. Kšicová, M. Dušková, R. Karpíšková
Czech J. Food Sci., 31 (2013): 180-188abstractdownload PDF
https://doi.org/10.17221/145/2012-CJFS
Original Paper
Effects of shading and growth phase on the microbial inactivation by pulsed light
E. Cudemos, A. Izquier, M.S. Medina-Martínez, V.M. Gómez-López
Czech J. Food Sci., 31 (2013): 189-193abstractdownload PDF
https://doi.org/10.17221/234/2012-CJFS
Original Paper
Biological activities of essential oils and methanol extracts of five Ocimum species against pathogenic bacteria
S. Saha, T.D. Dhar, C. Sengupta, P. Ghosh
Czech J. Food Sci., 31 (2013): 195-202abstractdownload PDF

No. 1

https://doi.org/10.17221/6543-CJFS
 
List of Reviewers – 2012
Czech J. Food Sci., 31 (2013): I-IIdownload PDF
https://doi.org/10.17221/49/2012-CJFS
Original Paper
 Comparison between thermal hydrolysis and enzymatic proteolysis processes for the preparation of tilapia skin collagen hydrolysates
w. Wang, Z. Li, J.-Z. Liu, Y.-J. Wang, S.-H. Liu, M. Sun
Czech J. Food Sci., 31 (2013): 1-4abstractdownload PDF
https://doi.org/10.17221/280/2011-CJFS
Original Paper
Antioxidant activity and mechanism of action of some synthesised phenolic acid amides of aromatic amines
E. Marinova, L. Georgiev, I. Totseva, K. Seizova, T. Milkova
Czech J. Food Sci., 31 (2013): 5-13abstractdownload PDF
https://doi.org/10.17221/58/2012-CJFS
Original Paper
 Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat
N.E. Yurdakul, Z. Erginkaya, E. Ünal
Czech J. Food Sci., 31 (2013): 14-19abstractdownload PDF
https://doi.org/10.17221/9/2012-CJFS
Original Paper
 Effects of season and time of milking on spontaneous and induced lipolysis in bovine milk fat
R. Toušová, L. Stádník, J. Ducháček
Czech J. Food Sci., 31 (2013): 20-26abstractdownload PDF
https://doi.org/10.17221/110/2012-CJFS
Original Paper
Antimicrobial resistance of lactobacilli isolated from food
M. Dušková, R. Karpíšková
Czech J. Food Sci., 31 (2013): 27-32abstractdownload PDF
https://doi.org/10.17221/87/2012-CJFS
Original Paper
Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing
S. Kowalski, M. Lukasiewicz, L. Juszczak, E.M. Kutyła-Kupidura
Czech J. Food Sci., 31 (2013): 33-42abstractdownload PDF
https://doi.org/10.17221/105/2012-CJFS
Original Paper
Detection of genetically modified soya, maize, and rice in vegetarian and healthy food products in Serbia
G. Zdjelar, Z. Nikolić, I. Vasiljević, B. Bajić, D. Jovičić, M. Ignjatov, D. Milošević
Czech J. Food Sci., 31 (2013): 43-48abstractdownload PDF
https://doi.org/10.17221/378/2011-CJFS
Original Paper
Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry
S. Nogales-Delgado, A.M. Fernández-León, J. Delgado-Adámez, M.T. Hernández-Méndez, D. Bohoyo-Gil
Czech J. Food Sci., 31 (2013): 49-54abstractdownload PDF
https://doi.org/10.17221/107/2012-CJFS
Original Paper
Isotachophoretic determination of glucosamine and chondroitin sulphate in dietary supplements
E. Václavíková, F. Kvasnička
Czech J. Food Sci., 31 (2013): 55-65abstractdownload PDF
https://doi.org/10.17221/400/2011-CJFS
Original Paper
Evaluation of physicochemical and sensory properties of ethanol blended with pear nectar
U. Pankiewicz, J. Jamroz
Czech J. Food Sci., 31 (2013): 66-71abstractdownload PDF
https://doi.org/10.17221/530/2011-CJFS
Original Paper
Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice
N.F. Engmann, Y.-K. Ma, X. Ying, Y. Qing
Czech J. Food Sci., 31 (2013): 72-80abstractdownload PDF
https://doi.org/10.17221/493/2011-CJFS
Original Paper
 Filbertone as a marker for the assessment of hazelnut spread quality
H. Čížková, A. Rajchl, J. Šnebergrová, M. Voldřich
Czech J. Food Sci., 31 (2013): 81-87abstractdownload PDF
https://doi.org/10.17221/18/2012-CJFS
Original Paper
 Improved detection of Ochratoxin A by marine bioluminescent bacteria V. harveyi BA
W. Wang, M. Zhang, J. Fang, L. Zhang, X. Zou, X. Wang
Czech J. Food Sci., 31 (2013): 88-93abstractdownload PDF
https://doi.org/10.17221/154/2012-CJFS
Original Paper
Low-pressure treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine
Z. Kučerová, K. Kýhos, R. Aulický, V. Stejskal
Czech J. Food Sci., 31 (2013): 94-98abstractdownload PDF

Impact factor (Web of Science):

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

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All the submitted manuscripts are checked by the CrossRef Similarity Check.

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®

Licence terms

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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