Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 34 (2016)

Issue No. 1 (1-92)Issue No. 2 (93-188)Issue No. 3 (189-279)Issue No. 4 (281-376)Issue No. 5 (377-468)Issue No. 6 (469-569)
Editorial board
List of reviewers

No. 6

https://doi.org/10.17221/10291-CJFS
Index

INDEX OF VOLUME 34 (2016), AUTHORS INDEX

Czech J. Food Sci., 34 (2016): I-VIIIdownload PDF
https://doi.org/10.17221/21/2016-CJFS
Review
Prevalence and control of Listeria monocytogenes in the food industry – a review
I. Khan, J. Khan, S. Miskeen, Tango CN, Park YS, Oh DH
Czech J. Food Sci., 34 (2016): 469-487abstractdownload PDF
https://doi.org/10.17221/545/2015-CJFS
Food Microbiology and Safety
Application of nisin – the well-known lactic acid bacteria bacteriocin – against spoilage bacteria in tangerine wine
J. Pei, L. Jiang, H. Dai, P. Chen
Czech J. Food Sci., 34 (2016): 488-494abstractdownload PDF
https://doi.org/10.17221/107/2016-CJFS
Food Microbiology and Safety
Identification of Smallanthus sonchifolius in herbal tea mixtures by PCR and DART/TOF-MS methods
J. Žiarovská, A. Rajchl, E. Fernández, J. Prchalová, L. Milella
Czech J. Food Sci., 34 (2016): 495-502abstractdownload PDF
https://doi.org/10.17221/86/2016-CJFS
Food Chemistry and Safety
Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system
Yu A-N, Tang L-P
Czech J. Food Sci., 34 (2016): 503-510abstractdownload PDF
https://doi.org/10.17221/362/2016-CJFS
Food Chemistry and Safety
Preparation of conjugated linoleic acid enriched derivatives by conventional and biphasic isomerisation
J. Kyselka, L. Thomes, S. Remišová, M. Dragoun, M. Berčíková, V. Filip
Czech J. Food Sci., 34 (2016): 511-521abstractdownload PDF
https://doi.org/10.17221/384/2015-CJFS
Food Analysis, Food Quality and Nutrition
Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability
J. Filipović, M. Ivkov, M. Košutić, V. Filipović
Czech J. Food Sci., 34 (2016): 522-529abstractdownload PDF
https://doi.org/10.17221/127/2016-CJFS
Food Analysis, Food Quality and Nutrition
Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis
L. Gemelas, P. Degraeve, A. Hallier, Y. Demarigny
Czech J. Food Sci., 34 (2016): 529-533abstractdownload PDF
https://doi.org/10.17221/551/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake
S. Beikzadeh, Peighardoust SH, M. Beikzadeh, Asghari Javar-Abadi M, A. Homayouni-Rad
Czech J. Food Sci., 34 (2016): 534-540abstractdownload PDF
https://doi.org/10.17221/72/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties
Immobilisation of endoinulinase on polyhydroxybutyrate microfibers
M. Beran, J. Pinkrová, M. Urban, J. Drahorád
Czech J. Food Sci., 34 (2016): 541-546abstractdownload PDF
https://doi.org/10.17221/138/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties
Combined beef thawing using response surface methodology
J. Jin, X. Wang, Y. Han, Y. Cai, Y. Cai, H. Wang, L. Zhu, L. Xu, L. Zhao, Z. Li
Czech J. Food Sci., 34 (2016): 547-553abstractdownload PDF
https://doi.org/10.17221/419/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Spent brewer’s yeast extracts as a new component of functional food
B. Podpora, F. Świderski, A. Sadowska, R. Rakowska, G. Wasiak-Zys
Czech J. Food Sci., 34 (2016): 554-563abstractdownload PDF
https://doi.org/10.17221/423/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effects of transglutaminase-induced modification in the presence of oligochitosan of 1 kDa on the structure and gelling properties of caseinat
Song CL, Zhao XH
Czech J. Food Sci., 34 (2016): 564-569abstractdownload PDF

No. 5

https://doi.org/10.17221/504/2015-CJFS
Review
Medicinal plants of the family Lamiaceae as functional foods – a review  
K. Carović-Stanko, M. Petek, M. Grdiša, J. Pintar, D. Bedeković, Herak Ćustić M, Z. Satovic
Czech J. Food Sci., 34 (2016): 377-390abstractdownload PDFsupplementary material
https://doi.org/10.17221/358/2015-CJFS
Food Microbiology and Safety
Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter Cultures
Beata Paszczyk, Waldemar Brandt, Joanna Łuczyńska
Czech J. Food Sci., 34 (2016): 391-396abstractdownload PDF
https://doi.org/10.17221/5/2016-CJFS
Food Chemistry and Safety

Effect of microwave technology on some quality parameters and sensory attributes of black tea

Ayşe Karadağ, Nazmiye Avci, Kadriye Nur Kasapoğlu, Beraat Özçelik
Czech J. Food Sci., 34 (2016): 397-405abstractdownload PDF
https://doi.org/10.17221/322/2015-CJFS
Food Chemistry and Safety

Extraction, fractionation, and chemical characterisation of fucoidans from the brown seaweed Sargassum pallidum

Xin Liu, Bin Liu, Xiao-Lei Wei, Zhen-Liang Sun, Chang-Yun Wang
Czech J. Food Sci., 34 (2016): 406-413abstractdownload PDF
https://doi.org/10.17221/530/2015-CJFS
Food Chemistry and Safety

Effect of novel synthesised policosanyl phenolates on lipid oxidation

Zhiqiang Wang, Seung Hwan Hwang, Soon Sung Lim
Czech J. Food Sci., 34 (2016): 414-421abstractdownload PDF
https://doi.org/10.17221/100/2016-CJFS
Food Analysis, Food Quality and Nutrition

Heavy metals in the common carp (Cyprinus carpio L.) from three reservoirs in the Czech Republic

Petra Vičarová, Hana Dočekalová, Andrea Ridošková, Pavlina Pelcová
Czech J. Food Sci., 34 (2016): 422-428abstractdownload PDF
https://doi.org/10.17221/275/2015-CJFS
Food Analysis, Food Quality and Nutrition

Enzyme-linked immunosorbent assay for simultaneous detection of two fungicides kresoxim-methyl and trifloxystrobin in oranges

Wei Yang, Jie Zhu, Ming-Qi Liu, Xian-Jun Dai
Czech J. Food Sci., 34 (2016): 429-438abstractdownload PDF
https://doi.org/10.17221/575/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties

Wines with increased lignan content by the addition of lignan extracts

Josef Balík, Pavel Híc, Jana Kulichová, Pavla Novotná, Jan Tříska, Naděžda Vrchotová, Jan Strohalm, Milan Houška
Czech J. Food Sci., 34 (2016): 439-444abstractdownload PDF
https://doi.org/10.17221/567/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties

Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese

Roberto J Ceruti, María B Pirola, Elisabet Ramos, Laura Robert, Amelia C Rubiolo, Guillermo A Sihufe
Czech J. Food Sci., 34 (2016): 445-455abstractdownload PDF
https://doi.org/10.17221/32/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties

Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe’s cheese

Alessandra Del Caro, Costantino Fadda, Anna Maria Sanguinetti, Maria Giovanna Carboni, Giuliano Pinna, Tormod Naes, Elena Menichelli, Antonio Piga
Czech J. Food Sci., 34 (2016): 456-462abstractdownload PDF
https://doi.org/10.17221/587/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties

Analysis of cube sugar drying in a convective dryer

Jan Skočilas, Stanislav Solnař, Magzhan Aidossuly
Czech J. Food Sci., 34 (2016): 463-468abstractdownload PDF

No. 4

https://doi.org/10.17221/335/2015-CJFS
Review

Stevioside and rebaudioside A – predominant ent-kaurene diterpene glycosides of therapeutic potential: a review

E. Gupta, S. Purwar, S. Sundaram, P. Tripathi, G. Rai
Czech J. Food Sci., 34 (2016): 281-299abstractdownload PDF
https://doi.org/10.17221/375/2015-CJFS
Food Analysis, Food Quality and Nutrition
Effects of a bilberry preparation on selected cell lines of the digestive system
K. Borowiec, D. Szwajgier, A. Olejnik, K. Kowalska, Z. Targoński
Czech J. Food Sci., 34 (2016): 300-305abstractdownload PDF
https://doi.org/10.17221/64/2016-CJFS
Food Analysis, Food Quality and Nutrition
Proteolysis in raw milk in relation to microbiological indicators
J. Chramostová, O. Hanuš, M. Klimešová, I. Němečková, P. Roubal, J. Kopecký, R. Jedelská, L. Nejeschlebová
Czech J. Food Sci., 34 (2016): 306-312abstractdownload PDF
https://doi.org/10.17221/59/2016-CJFS
Food Analysis, Food Quality and Nutrition
Use of eggshells as a raw material for production of calcium preparations
Dolińska Barbara, Jelińska Marta, Szulc-Musioł Beata, Ryszka Florian
Czech J. Food Sci., 34 (2016): 313-317abstractdownload PDF
https://doi.org/10.17221/478/2015-CJFS
Food Analysis, Food Quality and Nutrition
Musts with an increased content of lignans from added spruce knot chips
P. Novotná, J. Tříska, P. Híc, J. Balík, N. Vrchotová, J. Strohalm, M. Houška
Czech J. Food Sci., 34 (2016): 318-324abstractdownload PDF
https://doi.org/10.17221/425/2015-CJFS
Food Analysis, Food Quality and Nutrition
Phosvitin phosphopeptide preparation using immobilised trypsin and enhancing calcium absorption in growing rats
Q. Zhong, X. Li, W. Hu, B. Zeng, R. Liang, H. Liu, Z. Li, Z. Zhang
Czech J. Food Sci., 34 (2016): 325-331abstractdownload PDF
https://doi.org/10.17221/568/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
 Native and non native sheep breed differences in canestrato pugliese cheese quality: a resource for a sustainable pastoral system
S. Claps, G. Annicchiarico, M.A. Di Napoli, F. Paladino, D. Giorgio, L. Sepe, R. Rossi
Czech J. Food Sci., 34 (2016): 332-340abstractdownload PDF
https://doi.org/10.17221/266/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties

Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology

Q. He, Y. Li, P. Zhang, A. Zhang, H. Wu
Czech J. Food Sci., 34 (2016): 341-349abstractdownload PDF
https://doi.org/10.17221/289/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties

Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)

R. Massoud, K. Khosravi-Darani, F. Nakhsaz, L. Varga
Czech J. Food Sci., 34 (2016): 350-355abstractdownload PDF
https://doi.org/10.17221/517/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Change of selected antioxidant parameters of red wines during maturation
J. Mezey, P. Czako, I. Mezeyová, D. Bajčan, R. Kobolka
Czech J. Food Sci., 34 (2016): 356-361abstractdownload PDF
https://doi.org/10.17221/405/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties

Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains

B. Piłat, D. Ogrodowska, R. Zadernowski
Czech J. Food Sci., 34 (2016): 362-369abstractdownload PDF
https://doi.org/10.17221/33/2016-CJFS
Food Technology and Economy, Engineering and Physical Properties
Quality of eggs in different production systems
G. Yenice, O. Kaynar, M. Ileriturk, F. Hira, A. Hayirli
Czech J. Food Sci., 34 (2016): 370-376abstractdownload PDF

No. 3

https://doi.org/10.17221/25/2016-CJFS
Food Microbiology and Safety
Microbiological quality of raw milk in the Czech Republic
Bogdanovičová Kateřina, Vyletělová-Klimešová Marcela, Babák Vladimír, Kalhotka Libor, Koláčková Ivana, Karpíšková Renáta
Czech J. Food Sci., 34 (2016): 189-196abstractdownload PDF
https://doi.org/10.17221/430/2015-CJFS
Food Microbiology and Safety
Antibacterial characteristics of orange pigment extracted from Monascus pigments against Escherichia coli
Zhao Guo-Ping, Li Ying-Qiu, Yang Jie, Cui Kai-Yu
Czech J. Food Sci., 34 (2016): 197-203abstractdownload PDF
https://doi.org/10.17221/528/2015-CJFS
Food Microbiology and Safety
 Biofilm formation by Pseudomonas aeruginosa and disinfectant susceptibility of planktonic and biofilm cells
Olszewska Magdalena A, Kocot Aleksandra M, Stanowicka Aleksandra, Łaniewska-Trokenheim Łucja
Czech J. Food Sci., 34 (2016): 204-210abstractdownload PDF
https://doi.org/10.17221/372/2015-CJFS
Food Analysis, Food Quality and Nutrition
Content of polymerised triacylglycerols in fat of fried foods
Mekhanoshina Liliya, Réblová Zuzana
Czech J. Food Sci., 34 (2016): 211-216abstractdownload PDF
https://doi.org/10.17221/304/2015-CJFS
Food Analysis, Food Quality and Nutrition
Phenolic content of honey reduces in vitro starch digestibility
Parada Javier, Santos Jose L, Cañoles Paula, Manquián Nimia
Czech J. Food Sci., 34 (2016): 217-223abstractdownload PDF
https://doi.org/10.17221/303/2015-CJFS
Food Analysis, Food Quality and Nutrition
Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy
F. Shen, Q. Wu, A. Su, P. Tang, X. Shao, B. Liu
Czech J. Food Sci., 34 (2016): 224-232abstractdownload PDF
https://doi.org/10.17221/422/2015-CJFS
Food Analysis, Food Quality and Nutrition
Quantification of bee-derived peptide defensin-1 in honey by competitive enzyme-linked immunosorbent assay, a new approach in honey quality control
Valachová Ivana, Bučeková Marcela, Majtán Juraj
Czech J. Food Sci., 34 (2016): 233-243abstractdownload PDF
https://doi.org/10.17221/321/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Characterisation of phenolics and other quality parameters of different types of honey
Halouzka Rostislav, Tarkowski Petr, Zeljković Sanja Ćavar
Czech J. Food Sci., 34 (2016): 244-253abstractdownload PDF
https://doi.org/10.17221/429/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties

Comparing phenolic composition of Cabernet Gernischet wines between rain-shelter cultivation and open-field cultivation

He Yan-Nan, Ning Peng-Fei, Yue Tai-Xin, Zhang Zhen-Wen
Czech J. Food Sci., 34 (2016): 254-270abstractdownload PDF
https://doi.org/10.17221/469/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
The effect of wort filling time on fermentation, maturation and acetaldehyde content in beer
Kucharczyk Krzysztof, Tuszyński Tadeusz
Czech J. Food Sci., 34 (2016): 265-270abstractdownload PDF
https://doi.org/10.17221/466/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties

An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness

Piepiórka-Stepuk Joanna, Tandecka Katarzyna, Jakubowski Marek
Czech J. Food Sci., 34 (2016): 271-279abstractdownload PDF

No. 2

https://doi.org/10.17221/357/2015-CJFS
Review
Hidden exogenous proteins in wine: problems, methods of detection and related legislation – a review
C. Rizzi, F. Mainente, G. Pasini, B. Simonato
Czech J. Food Sci., 34 (2016): 93-104abstractdownload PDF
https://doi.org/10.17221/320/2015-CJFS
Food Chemistry and Safety
Squid by-product gelatines: Effect on oxidative stress biomarkers in healthy rats
J.E. Chan-Higuera, R.M. Robles-Sánchez, A. Burgos-Hernández, E. Márquez-Ríos, C.A. Velázquez-Contreras, J.M. Ezquerra-Brauer
Czech J. Food Sci., 34 (2016): 105-110abstractdownload PDF
https://doi.org/10.17221/300/2015-CJFS
Food Chemistry and Safety
Carp proteins as a source of bioactive peptides – an in silico approach
M. Darewicz, J. Borawska, M. Pliszka
Czech J. Food Sci., 34 (2016): 111-117abstractdownload PDF
https://doi.org/10.17221/401/2015-CJFS
Food Chemistry and Safety
Determination of trans-resveratrol action on two different types of neuronal cells, neuroblastoma and hippocampal cells
J. Gerszon, A. Rodacka
Czech J. Food Sci., 34 (2016): 118-126abstractdownload PDF
https://doi.org/10.17221/268/2015-CJFS
Food Chemistry and Safety
Antioxidant activity, S-alk(en)yl-l-cysteine sulfoxide and polyphenol content in onion (Allium cepa L.) cultivars are associated with their genetic background
K. Mitrová, V. Hrbek, P. Svoboda, J. Hajšlová, J. Ovesná
Czech J. Food Sci., 34 (2016): 127-132abstractdownload PDF
https://doi.org/10.17221/312/2015-CJFS
Food Analysis, Food Quality and Nutrition
Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products
V. Čeksteryté, B. Kurtinaitienė, P.R. Venskutonis, A. Pukalskas, R. Kazernavičiūtė, J. Balžekas
Czech J. Food Sci., 34 (2016): 133-142abstractdownload PDF
https://doi.org/10.17221/344/2015-CJFS
Food Analysis, Food Quality and Nutrition
Fermented buttermilk-based beverage: impact on young volunteers’ health parameters
A. Liutkevičius, V. Speičienė, G. Alenčikienė, A. Mieželienė, R. Narkevičius, A. Kaminskas, J.A. Abaravičius, D. Vitkus, V. Jablonskienė, D. Sekmokienė
Czech J. Food Sci., 34 (2016): 143-148abstractdownload PDF
https://doi.org/10.17221/220/2015-CJFS
Food Analysis, Food Quality and Nutrition
Artificial sweeteners and the environment
K. Kobetičová, K.A. Mocová, L. Mrhálková, Z. Fryčová, V. Kočí
Czech J. Food Sci., 34 (2016): 149-153abstractdownload PDF
https://doi.org/10.17221/313/2015-CJFS
Food Analysis, Food Quality and Nutrition
Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder
A. Makowska, D. Cais-Sokolińska, A. Waśkiewicz, G. Tokarczyk, H. Paschke
Czech J. Food Sci., 34 (2016): 154-159abstractdownload PDF
https://doi.org/10.17221/374/2015-CJFS
Food Analysis, Food Quality and Nutrition
Effects of allyl isothiocyanate on the shelf-life of gilthead sea bream (Sparus aurata) fillets
D. Muscolino, F. Giarratana, C. Beninati, G. Ziino, A. Giuffrida, A. Panebianco
Czech J. Food Sci., 34 (2016): 160-165abstractdownload PDF
https://doi.org/10.17221/451/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress
I. Kosović, M. Jukić, A. Jozinović, Đ. Ačkar, D. Koceva Komlenić
Czech J. Food Sci., 34 (2016): 166-172abstractdownload PDF
https://doi.org/10.17221/361/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese
R. Nezhad Razmjoui Akhgar, J. Hesari, S. Azadmard Damirchi
Czech J. Food Sci., 34 (2016): 173-179abstractdownload PDF
https://doi.org/10.17221/442/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film
N. Wang, Y.Z. Gao, P. Wang, S. Yang, T.M. Xie, Z.G. Xiao
Czech J. Food Sci., 34 (2016): 180-188abstractdownload PDF

No. 1

https://doi.org/10.17221/8745-CJFS
 
List of reviewers – 2015
Czech J. Food Sci., 34 (2016): -download PDF
https://doi.org/10.17221/217/2015-CJFS
Review
The use of products containing a phage in food industry as a new method for Listeria monocytogenes elimination from food (Listeria monocytogenes phages in food industry) – a review
D. Pietracha, A. Misiewicz
Czech J. Food Sci., 34 (2016): 1-8abstractdownload PDF
https://doi.org/10.17221/307/2015-CJFS
Food Microbiology and Safety

Microbiological method using Bacillus megaterium with fusidic acid for detection of macrolides in milk

M. Tumini, O.G. Nagel, M.P. Molina, R.L. Althaus
Czech J. Food Sci., 34 (2016): 9-15abstractdownload PDF
https://doi.org/10.17221/216/2015-CJFS
Food Chemistry and Safety
Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates
Y. Li, Y. Ma, M. Fan, K. Huang, H. Zhang
Czech J. Food Sci., 34 (2016): 16-23abstractdownload PDF
https://doi.org/10.17221/232/2015-CJFS
Food Chemistry and Safety
Cross-correlation of quality parameters of musts and wines enriched with lignans
P. Novotná, J. Tříska, P. Híc, J. Balík, N. Vrchotová, J. Strohalm, M. Houška
Czech J. Food Sci., 34 (2016): 24-31abstractdownload PDF
https://doi.org/10.17221/316/2015-CJFS
Food Chemistry and Safety
The occurrence of ochratoxin A in white and parboiled rice
J. Toman, F. Malíř, V. Ostrý, Y. Grosse, V. Dvořák, T. Roubal, L. Neuchlová
Czech J. Food Sci., 34 (2016): 32-38abstractdownload PDF
https://doi.org/10.17221/258/2015-CJFS
Food Analysis, Food Quality and Nutrition
Effect of chokeberry juice consumption on antioxidant capacity, lipids profile and endothelial function in healthy people: a pilot study
D. Nowak, Z. Grąbczewska, M. Gośliński, K. Obońska, A. Dąbrowska, J. Kubica
Czech J. Food Sci., 34 (2016): 39-46abstractdownload PDF
https://doi.org/10.17221/254/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Relationship between somatic cell count and milk casein level obtained by two different methods
K. Musayeva, A. Sederevičius, R. Želvytė, I. Monkevičienė, D. Beliavska-Aleksiejūnė, R. Stankevičius
Czech J. Food Sci., 34 (2016): 47-51abstractdownload PDF
https://doi.org/10.17221/291/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat
A. Rokaityte, G. Zaborskiene, I. Macioniene, I. Rokaitis, D. Sekmokiene
Czech J. Food Sci., 34 (2016): 52-60abstractdownload PDF
https://doi.org/10.17221/453/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions
R. Winterová, M. Holasová, V. Fiedlerová
Czech J. Food Sci., 34 (2016): 61-67abstractdownload PDF
https://doi.org/10.17221/434/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process
Z. Xue, C. Wang, L. Zhai, W. Yu, H. Chang, X. Kou, F. Zhou
Czech J. Food Sci., 34 (2016): 68-78abstractdownload PDF
https://doi.org/10.17221/255/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Correlation between wheat starch annealing conditions and retrogradation during storage
K. Yu, Y. Wang, Y. Xu, L. Guo, X. Du
Czech J. Food Sci., 34 (2016): 79-86abstractdownload PDF
https://doi.org/10.17221/350/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production
J. Żochowska-Kujawska, K. Lachowicz, M. Sobczak, G. Bienkiewicz, G. Tokarczyk, M. Kotowicz, E. Machcińska
Czech J. Food Sci., 34 (2016): 87-92abstractdownload 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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