Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 33 (2015)

Issue No. 1 (1-96)Issue No. 2 (97-194)Issue No. 3 (195-294)Issue No. 4 (295-397)Issue No. 5 (399-485)Issue No. 6 (487-579)
Editorial board
List of reviewers

No. 6

https://doi.org/10.17221/8613-CJFS
Index 2015
INDEX OF VOLUME 33 (2015) AUTHORs INDEX, AUTHOR INSTITUTIONS INDEX
Czech J. Food Sci., 33 (2015): I-XIIdownload PDF
https://doi.org/10.17221/42/2015-CJFS
Review
Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products
V. Eskicioglu, S. Kamiloglu, D. Nilufer-Erdil
Czech J. Food Sci., 33 (2015): 487-499abstractdownload PDF
https://doi.org/10.17221/197/2015-CJFS
Food Chemistry and Safety
Preparation, separation and antioxidant properties of hydrolysates derived from Grifola frondosa protein
G. Dong Y Qi, Z. Yang, H. Wang, S. Wang, G. Chen
Czech J. Food Sci., 33 (2015): 500-506abstractdownload PDF
https://doi.org/10.17221/184/2015-CJFS
Food Analysis, Food Quality and Nutrition
Application of amylographic method for determination of the staling of bakery products
M. Sluková, M. Kubín, Š. Horáčková, J. Příhoda
Czech J. Food Sci., 33 (2015): 507-512abstractdownload PDF
https://doi.org/10.17221/113/2015-CJFS
Food Analysis, Food Quality and Nutrition
Gluten-free food – the influence of selected qualitative characteristics on consumer decision making of coeliacs in hospitality establishments
D. Šálková, A. Hes
Czech J. Food Sci., 33 (2015): 513-517abstractdownload PDF
https://doi.org/10.17221/229/2015-CJFS
Food Analysis, Food Quality and Nutrition
Rapid detection of total nitrogen content in soy sauce using NIR spectroscopy
J. Xu, F. Huang, Y. Li, Z. Chen, Y. Wang
Czech J. Food Sci., 33 (2015): 518-522abstractdownload PDF
https://doi.org/10.17221/241/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Influence of thermal and pressure treatments on inhibition of potato tubers sprouting
E.M.C. Alexandre, I.M. Rodrigues, J.A. Saraiva
Czech J. Food Sci., 33 (2015): 524-530abstractdownload PDF
https://doi.org/10.17221/171/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life
C. Fadda, P.A.M. Fenu, G. Usai, A. Del Caro, Y.M. Diez, A.M. Sanguinetti, A. Piga
Czech J. Food Sci., 33 (2015): 531-536abstractdownload PDF
https://doi.org/10.17221/438/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
A versatile apparatus for the bench scale bleaching and deodorsation of vegetable oils
V. Filip, J. Kyselka, I. Hradková, M. Berčiková, M. Cihelková
Czech J. Food Sci., 33 (2015): 537-544abstractdownload PDF
https://doi.org/10.17221/9/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Cookie making potential of composite flour containing wheat, barley and hemp
M. Hrušková, I. Švec
Czech J. Food Sci., 33 (2015): 545-555abstractdownload PDF
https://doi.org/10.17221/243/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties
S. Hussain
Czech J. Food Sci., 33 (2015): 556-563abstractdownload PDF
https://doi.org/10.17221/167/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Evaluation of the morphologic method for the detection of animal and herbal content in minced meat
J. Sadeghinezhad, B. Hajimohammadi, F. Izadi, F. Yarmahmoudi, R. Latorre
Czech J. Food Sci., 33 (2015): 564-569abstractdownload PDF
https://doi.org/10.17221/159/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effect of grapevine rootstocks on qualitative parameters of the Cerason variety
J. Téthal, M. Baroň, R. Sotolář, S. Ailer, J. Sochor
Czech J. Food Sci., 33 (2015): 570-579abstractdownload PDF

No. 5

https://doi.org/10.17221/696/2014-CJFS
Review
Phenolic amides (avenanthramides) in oats – a review
H. Boz
Czech J. Food Sci., 33 (2015): 399-404abstractdownload PDF
https://doi.org/10.17221/622/2014-CJFS
Food Chemistry and Safety
The “Breme” red onion: effects of home-storage methods on quercetin and quercetin-glycoside contents
E. Dozio, A. Barassi, A. Ravelli, I. Angeli, F. Lodi, G.V. Melzi dEril, M.M. Corsi Romanelli
Czech J. Food Sci., 33 (2015): 405-409abstractdownload PDF
https://doi.org/10.17221/602/2014-CJFS
Food Chemistry and Safety
Food safety and label claims for hazelnut allergy traces: evaluation of two PCR assays
D.P. Houhoula, K. Lagou, M. Varvaresou, M. Giannakourou, M. Bratakos S, V. Lougovois, J. Tsaknis, S. Koussissis
Czech J. Food Sci., 33 (2015): 410-415abstractdownload PDF
https://doi.org/10.17221/578/2014-CJFS
Food Chemistry and Safety
Prooxidant capacity of thermoxidised plant oils
Z. Réblová, Š. Součková, J. Fišnar, R. Koplík
Czech J. Food Sci., 33 (2015): 416-423abstractdownload PDF
https://doi.org/10.17221/121/2015-CJFS
Food Analysis, Food Quality and Nutrition
Content of phytosterols in raw and roasted buckwheat groats and by-products
K. Dziedzic, D. Górecka, A. Marques, M. Rudzińska, G. Podolska
Czech J. Food Sci., 33 (2015): 424-430abstractdownload PDF
https://doi.org/10.17221/35/2015-CJFS
Food Analysis, Food Quality and Nutrition
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
S. Sampels, T. Zajíc, J. Mráz
Czech J. Food Sci., 33 (2015): 431-440abstractdownload PDF
https://doi.org/10.17221/316/2014-CJFS
Food Analysis, Food Quality and Nutrition
Discrimination of storage periods for Macrocybe gigantea (Massee) using UV spectral fingerprints
Y. Li, J. Zhang, H.-G. Liu, H. Jin, Y.-Z. Wang, T. Li
Czech J. Food Sci., 33 (2015): 441-448abstractdownload PDF
https://doi.org/10.17221/200/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls
H.J. Im, K.Y. Yoon
Czech J. Food Sci., 33 (2015): 449-457abstractdownload PDF
https://doi.org/10.17221/74/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Application of lactic acid bacteria for production of fermented beverages based on rice flour
M. Magala, Z. Kohajdová, J. Karovičová, M. Greifová, J. Hojerová
Czech J. Food Sci., 33 (2015): 458-463abstractdownload PDF
https://doi.org/10.17221/125/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers
Q.-Z. Yang, Z.-G. Xiao, Y. Zhao, Ch.-J. Liu, Y. Xu, J.-K. Bai
Czech J. Food Sci., 33 (2015): 464-473abstractdownload PDF
https://doi.org/10.17221/154/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties

Modification of structural and functional properties of sunflower 11S globulin hydrolysates

J. Ren, Ch. Song, P. Wang, S. Li, N. Kopparapu, X. Zheng
Czech J. Food Sci., 33 (2015): 474-479abstractdownload PDF
https://doi.org/10.17221/62/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Hydraulic characteristic of collagen
R. Žitný, A. Landfeld, J. Skočilas, J. Stancl, V. Flegl, M. Zachariášová, M. Jírů, M. Houška
Czech J. Food Sci., 33 (2015): 479-485abstractdownload PDF

No. 4

https://doi.org/10.17221/676/2014-CJFS
Review
Current trend and future prospective of functional probiotic milk chocolates and related products – a review
D. Gadhiya, A. Patel, J.B. Prajapati
Czech J. Food Sci., 33 (2015): 295-301abstractdownload PDF
https://doi.org/10.17221/261/2014-CJFS
Food Microbiology and Safety
Inhibitory effects of fresh hops on Helicobacter pylori strains
P. Čermák, V. Palečková, M. Houška, J. Strohalm, P. Novotná, A. Mikyška, M. Jurková, M. Sikorová
Czech J. Food Sci., 33 (2015): 302-307abstractdownload PDF
https://doi.org/10.17221/645/2014-CJFS
Food Microbiology and Safety
Microbial contamination of paper-based food contact materials with different contents of recycled fiber
Z. Hladíková, K. Kejlová, J. Sosnovcová, D. Jírová, A. Vavrouš, A. Janoušek, M. Syčová, V. Špelina
Czech J. Food Sci., 33 (2015): 308-312abstractdownload PDF
https://doi.org/10.17221/115/2015-CJFS
Food Microbiology and Safety
Fermentation of soymilk by yoghurt and bifidobacteria strains
Š. Horáčková, A. Mühlhansová, M. Sluková, V. Schulzová, M. Plocková
Czech J. Food Sci., 33 (2015): 313-319abstractdownload PDF
https://doi.org/10.17221/591/2014-CJFS
Food Microbiology and Safety
TBARS and microbial  growth predicative models of pork sausage stored at different temperatures
A. Kaczmarek, R. Cegielska-Radziejewska, T. Szablewski, J. Zabielski
Czech J. Food Sci., 33 (2015): 320-325abstractdownload PDF
https://doi.org/10.17221/541/2014-CJFS
Food Microbiology and Safety
Effect of fungicide treatment on Fusarium culmorum and Tri genes transcription in barley malt
J. Pavel, K. Vaculová, Z. Faltusová, L. Kučera, I. Sedláčková, L. Tvarůžek, J. Ovesná
Czech J. Food Sci., 33 (2015): 326-333abstractdownload PDF
https://doi.org/10.17221/48/2015-CJFS
Food Chemistry and Safety
Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead
I. Bénes, K. Furdíková, D. Šmogrovičová
Czech J. Food Sci., 33 (2015): 334-339abstractdownload PDF
https://doi.org/10.17221/704/2014-CJFS
Food Chemistry and Safety
Impact of freezing on flavonoids/radical-scavenging activity of two onion varieties
C. Pinho, M.T. Soares, I.F. Almeida, A.A.R.M. Aguiar, C. Mansilha, I.M.P.L.V.O. Ferreira
Czech J. Food Sci., 33 (2015): 340-345abstractdownload PDF
https://doi.org/10.17221/435/2014-CJFS
Food Analysis, Food Quality and Nutrition
Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products
H. Buchtová, Đ. Đorđević, S. Kočárek, P. Chomát
Czech J. Food Sci., 33 (2015): 346-353abstractdownload PDF
https://doi.org/10.17221/28/2015-CJFS
Food Analysis, Food Quality and Nutrition
Volatile compounds in Prošek dessert wines produced from white and red grapes
I. Budić-Leto, I. Humar, G. Zdunić, J. Hribar, E. Zlatić
Czech J. Food Sci., 33 (2015): 354-360abstractdownload PDF
https://doi.org/10.17221/142/2015-CJFS
Food Analysis, Food Quality and Nutrition
Immunoreactivity of selected wines commercially available in Poland
M. Zielińska-Dawidziak, GóreckaP, D. Piasecka-Kwiatkowska
Czech J. Food Sci., 33 (2015): 361-366abstractdownload PDF
https://doi.org/10.17221/566/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Microwave drying of green bean slices: drying kinetics and physical quality
I. Doymaz, A.S. Kipcak, S. Piskin
Czech J. Food Sci., 33 (2015): 367-376abstractdownload PDF
https://doi.org/10.17221/2/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
The effects of using turkey meat on qualitative properties of heat-treated sucuk
G. Kaban, D. Bayrak
Czech J. Food Sci., 33 (2015): 377-383abstractdownload PDF
https://doi.org/10.17221/531/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effects of pre- and post-harvest factors on the selected elements contents in fruit juices
F.J.A. Paula, R.P.F. Guiné, L. Cruz-Lopes, A.C. Duarte, A.O.S. Fragata, M.A.L. Reis
Czech J. Food Sci., 33 (2015): 384-391abstractdownload PDF
https://doi.org/10.17221/92/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effects of wort clarifying by using carrageenan on diatomaceous earth dosage for beer filtration
A. Poreda, M. Zdaniewicz, M. Sterczyńska, M. Jakubowski, C. Puchalski
Czech J. Food Sci., 33 (2015): 392-397abstractdownload PDF

No. 3

https://doi.org/10.17221/593/2014-CJFS
Review
Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood – a review
S. Pezeshk, S.M. Ojagh, A. Alishahi
Czech J. Food Sci., 33 (2015): 195-203abstractdownload PDF
https://doi.org/10.17221/165/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
A negative correlation between mercury content in muscle and body weight in carp from uncontaminated ponds
L. Sedláčková, J. Jarkovský, J. Kalina, G. Poleszczuk, Z. Svobodová
Czech J. Food Sci., 33 (2015): 204-209abstractdownload PDF
https://doi.org/10.17221/611/2014-CJFS
Food Chemistry and Safety
Details of the antioxidant mechanism of hydroxycinnamic acids
Y.-J. Shang, B.-Y. Liu, M.-M. Zhao
Czech J. Food Sci., 33 (2015): 210-216abstractdownload PDF
https://doi.org/10.17221/370/2014-CJFS
Food Analysis, Food Quality and Nutrition
Application of multivariate regression methods to predict sensory quality of red wines
J.L. Aleixandre-Tudó, I. Alvarez, M.J. García, V. Lizama, J.L. Aleixandre
Czech J. Food Sci., 33 (2015): 217-227abstractdownload PDF
https://doi.org/10.17221/58/2015-CJFS
Food Analysis, Food Quality and Nutrition
Elemental composition of red wines in Southeast Turkey
D. Karataş, AydinF, I. Aydin, H. Karataş
Czech J. Food Sci., 33 (2015): 228-236abstractdownload PDF
https://doi.org/10.17221/524/2014-CJFS
Food Analysis, Food Quality and Nutrition
Oxyprenylated ferulic acid derivatives in Italian citrus liqueurs
S. Fiorito, F. Epifano, V.A. Taddeo, S. Genovese
Czech J. Food Sci., 33 (2015): 237-241abstractdownload PDF
https://doi.org/10.17221/353/2014-CJFS
Food Ananlysis, Food Quality and Nutrition
Selected fruits and vegetables: comparison of nutritional value and affordability
M. Suchánková, Z. Kapounová, M. Dofková, J. Ruprich, J. Blahová, I. Kouřilová
Czech J. Food Sci., 33 (2015): 242-246abstractdownload PDF
https://doi.org/10.17221/528/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes
A. Baiano, I. Viggiani, C. Terracone, R. Romaniello, M.A. Del Nobile
Czech J. Food Sci., 33 (2015): 247-253abstractdownload PDF
https://doi.org/10.17221/207/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
J. Borowski, J. Narwojsz, E.J. Borowska, K. Majewska
Czech J. Food Sci., 33 (2015): 254-260abstractdownload PDF
https://doi.org/10.17221/658/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Antiradical and reducing potential of commercial beers
M. Ditrych, E. Kordialik-Bogacka, A. Czyżowska
Czech J. Food Sci., 33 (2015): 261-266abstractdownload PDF
https://doi.org/10.17221/410/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes
A. Landfeld, J. Tříska, J. Balík, J. Strohalm, P. Novotná, N. Vrchotová, J. Totušek, D. Lefnerová, P. Híc, E. Tománková, R. Halama, M. Houška
Czech J. Food Sci., 33 (2015): 267-276abstractdownload PDFsupplementary material
https://doi.org/10.17221/351/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey
Ch. Nouska, I. Mantzourani, A. Alexopoulos, E. Bezirtzoglou, A. Bekatorou, K. Akrida-Demertzi, P. Demertzis, S. Plessas
Czech J. Food Sci., 33 (2015): 277-282abstractdownload PDF
https://doi.org/10.17221/462/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method
C. Wang, F. Xu, D. Li, M. Zhang
Czech J. Food Sci., 33 (2015): 283-291abstractdownload PDF
https://doi.org/10.17221/210/2015-CJFS
Obiturialy Notice
Professor Jiří Davídek died
J. Velíšek
Czech J. Food Sci., 33 (2015): 293-294download PDF

No. 2

https://doi.org/10.17221/428/2014-CJFS
Food Microbiology and Safety
ESBL-producing bacteria and MRSA isolated from poultry and turkey products imported from Italy
C. Beninati, F. Reich, D. Muscolino, F. Giarratana, A. Panebianco, G. Klein, V. Atanassova
Czech J. Food Sci., 33 (2015): 97-102abstractdownload PDF
https://doi.org/10.17221/446/2014-CJFS
Food Chemistry
Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating
G. Danışman, E. Arslan, A.K. Toklucu
Czech J. Food Sci., 33 (2015): 103-108abstractdownload PDF
https://doi.org/10.17221/384/2014-CJFS
Food Chemistry
Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit
X. Zhang, X. Shao
Czech J. Food Sci., 33 (2015): 109-117abstractdownload PDF
https://doi.org/10.17221/42/2014-CJFS
Food Analysis, Food Quality and Nutrition
Development of innovative health beneficial bread using a fermented fibre-glucan product
L. Blažeková, P. Polakovičová, L. Mikušová, K. Kukurová, V. Saxa, Z. Ciesarová, E. Šturdík
Czech J. Food Sci., 33 (2015): 118-125abstractdownload PDF
https://doi.org/10.17221/335/2014-CJFS
Food Analysis, Food Quality and Nutrition
Phenolic content and antioxidant capacity of Cypriot wines
Ch.M. Galanakis, A. Kotanidis, M. Dianellou, V. Gekas
Czech J. Food Sci., 33 (2015): 126-136abstractdownload PDF
https://doi.org/10.17221/284/2014-CJFS
Food Analysis, Food Quality and Nutrition
Chemometric classification of citrus juices of Moroccan cultivars by infrared spectroscopy
A. Hiri, M. De Luca, G. Ioele, A. Balouki, M. Basbassi, F. Kzaiber, A. Oussama, G. Ragno
Czech J. Food Sci., 33 (2015): 137-142abstractdownload PDF
https://doi.org/10.17221/390/2014-CJFS
Food Analysis, Food Quality and Nutrition
Quantification of parvalbumin in commercially important Mediterranean seafood species using real time PCR
D. Houhoula, P. Dimitriou, G. Mengjezi, V. Kyrana, V. Lougovois
Czech J. Food Sci., 33 (2015): 143-147abstractdownload PDF
https://doi.org/10.17221/365/2014-CJFS
Food Analysis, Food Quality and Nutrition
Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach
L.C. Salanţă, M. Tofană, S. Socaci, E. Mudura, A. Fărcaş, C. Pop, A. Pop, A. Odagiu
Czech J. Food Sci., 33 (2015): 148-155abstractdownload PDF
https://doi.org/10.17221/502/2014-CJFS
Food Analysis, Food Quality and Nutrition
Mineral profile of Croatian honey and differences due to its geographical origin
N. Uršulin-Trstenjak, D. Levanić, L. Primorac, J. Bošnir, N. Vahčić, G. Šarić
Czech J. Food Sci., 33 (2015): 156-164abstractdownload PDF
https://doi.org/10.17221/326/2014-CJFS
Food Analysis, Food Quality and Nutrition
Quality control of chondroitin sulphate used in dietary supplements
E. Václavíková, F. Kvasnička
Czech J. Food Sci., 33 (2015): 165-173abstractdownload PDF
https://doi.org/10.17221/303/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Validation of hydrogen cyanide fumigation in flourmills to control the confused flour beetle
R. Aulicky, V. Stejskal, M. Dlouhy, J. Liskova
Czech J. Food Sci., 33 (2015): 174-179abstractdownload PDF
https://doi.org/10.17221/496/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Physico-chemical and sensory properties of bread enriched with lemon pomace fiber
R.-Ch. Chang, Ch.-Y. Li, S.-Y. Shiau
Czech J. Food Sci., 33 (2015): 180-185abstractdownload PDF
https://doi.org/10.17221/447/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Cassava roots: perspectives of a traditional staple for bio-solvents production
T.M. Sidi Séibou, M. Rychtera, K. Melzoch
Czech J. Food Sci., 33 (2015): 186-194abstractdownload PDF

No. 1

https://doi.org/10.17221/8010-CJFS
Index
LIST OF REVIEWERS - 2014
Czech J. Food Sci., 33 (2015): I-IIdownload PDF
https://doi.org/10.17221/401/2014-CJFS
Review
Ferulic acid in cereals – a review
H. Boz
Czech J. Food Sci., 33 (2015): 1-7abstractdownload PDF
https://doi.org/10.17221/258/2014-CJFS
Food Microbiology and Safety
Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis
F.P. Casanova, A. Bevilacqua, L. Petruzzi, M. Sinigaglia, M.R. Corbo
Czech J. Food Sci., 33 (2015): 8-12abstractdownload PDF
https://doi.org/10.17221/299/2014-CJFS
Food Microbiology and Safety
Two different methods for screening of bile salt hydrolase activity in Lactobacillus strains
P. Sedláčková, Š. Horáčková, T. Shi, M. Kosová, M. Plocková
Czech J. Food Sci., 33 (2015): 13-18abstractdownload PDF
https://doi.org/10.17221/197/2014-CJFS
Food Microbiology and Safety
Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria
L. Shiling, J. Caihong, X. Xinglian, X. Chengjian, L. Kaixiong, S. Ruihua
Czech J. Food Sci., 33 (2015): 19-26abstractdownload PDF
https://doi.org/10.17221/267/2014-CJFS
Food Microbiology and Safety
Species differentiation of thermotolerant Campylobacters based on distinctive banding patterns obtained by multiplex PCR
L. Vondráková, S. Purkrtová, J. Pázlarová, K. Demnerová
Czech J. Food Sci., 33 (2015): 27-31abstractdownload PDF
https://doi.org/10.17221/233/2014-CJFS
Food Analysis, Food Quality and Nutrition
Consumer perception of cured pork meats: the added value of the organic attribute
A. Gaviglio, A. Pirani
Czech J. Food Sci., 33 (2015): 32-36abstractdownload PDF
https://doi.org/10.17221/188/2014-CJFS
Food Analysis, Food Quality and Nutrition
Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)
H.S. Guran, G. Oksuztepe, O.E. Coban, G.K. Incili
Czech J. Food Sci., 33 (2015): 37-44abstractdownload PDF
https://doi.org/10.17221/293/2014-CJFS
Food Analysis, Food Quality and Nutrition
Sensory evaluation of sausages with various proportions of Cyprinus carpio meat
L. Kašpar, H. Buchtová
Czech J. Food Sci., 33 (2015): 45-51abstractdownload PDF
https://doi.org/10.17221/198/2014-CJFS
Food Analysis, Food Quality and Nutrition
Evaluation of patulin in commercial baby foods by solid phase extraction and liquid chromatography PDA detection
A. Karakose, S. Sanli, N. Sanli, I. Bulduk
Czech J. Food Sci., 33 (2015): 52-57abstractdownload PDF
https://doi.org/10.17221/149/2014-CJFS
Food Analysis, Food Quality and Nutrition
Factors influencing the content of vitamins A and E in sheep and goat milk
T. Michlová, H. Dragounová, Š. Horníčková, A. Hejtmánková
Czech J. Food Sci., 33 (2015): 58-65abstractdownload PDF
https://doi.org/10.17221/161/2014-CJFS
Food Analysis, Food Quality and Nutrition
Characteristics of wheat, barley and hemp model composites
I. Švec, M. Hrušková
Czech J. Food Sci., 33 (2015): 66-71abstractdownload PDF
https://doi.org/10.17221/221/2014-CJFS
Food Analysis, Food Quality and Nutrition
Voltammetric determination of tannic acid in beverages using pencil graphite electrode
D.L. Vu, B. Ertek, Y. Dilgin, L. Červenka
Czech J. Food Sci., 33 (2015): 72-76abstractdownload PDF
https://doi.org/10.17221/498/2013-CJFS
Food Analysis, Food Quality and Nutrition
Determination of fluoride in Antarctic krill (Euphausia superba) using ion chromatography and its pretreatments selection
Y.-L. Zhao, L.-L. Zhu, Y. Sun, D.-Q. Zhou
Czech J. Food Sci., 33 (2015): 77-82abstractdownload PDF
https://doi.org/10.17221/423/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Characteristics of thin-layer infrared drying of green bean
I. Doymaz, A.S. Kipcak, S. Piskin
Czech J. Food Sci., 33 (2015): 83-90abstractdownload PDF
https://doi.org/10.17221/286/2014-CJFS
Food Technology and Economy, Engineering and Physical Properties
Influence of thermal treatment on polyphenol extraction of wine cv. André
J. Ševcech, Ľ. Vicenová, K. Furdíková, F. Malík
Czech J. Food Sci., 33 (2015): 91-96abstractdownload 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

New Issue Alert

Join the journal on Facebook!
Ask for  email notification.

Similarity Check

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

© 2023 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti