Czech Journal of Food Sciences

1999 - 2026

Current editor(s): Ing. Zdeňka Náglová Ph.D.

From Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().

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Volume 44, issue 1, 2026

List of reviewers 2025 pp. I-II

Editorial Department

Beta-hydroxy-beta-methylbutyrate in functional food ingredients: An overview of biosynthesis, metabolic mechanisms and applications pp. 1-15

Xizi Zhang, Huijing Zhang, Jiaxing Li, Chenchen Qi, Di Zhang, Wei Chen and Chengtao Wang

Evaluation of antibacterial activities of two types of local Jordanian honey with Manuka honey: A comparative study pp. 16-34

Mohammad A. Al-Kafaween and Sajeda A. Al-Qubelat

Effect of the pumpkin seed flour and pumpkin seed oil cake flour addition on quality of wheat bread pp. 35-44

Natasa Lakic-Karalić, Ladislav Vasilišin, Staniša Latinović, Goran Vučić, Slavica Grujić, Božana Odžaković, Anastasija Tegeltija and Ivana Čolić

Reduction of sodium chloride in bread using encapsulated salt pp. 45-51

Crislayne Teodoro Vasques, Nicolas Bueno Mordhost Zeraik, Claudia Cirineo Ferreira Monteiro and Antonio Roberto Giriboni Monteiro

Exploring the potential use of two species of Dioscorea in composite flours for bakery products pp. 52-61

Martin Amador Meza-Nieto, María Guadalupe Torres-Cardona, Sergio Soto-Simental, Antonio de Jesús Cenobio-Galindo and Rubén Jiménez-Alvarado

The effect of chitosan enriched with different essential oils on the physicochemical and microbiological quality of trout burgers stored at 4 °C pp. 62-70

Wadah Elsheikh and Ilknur Ucak

Influence of the ageing time on the quality of three kinds of cold-climate mountain grape brandy pp. 71-81

Fang Gu, MengYing Gao, XueFeng Wang, MeiQi Lv, JinLong Zuo, Chong Tan, Zhi Xia and JunSheng Li

Effect of protective cultures on selected parameters of fresh cheese pp. 82-92

Libor Kalhotka, Jana Zemanová, Petr Kouřil, Radek Valach, Jonáš Novotný, Miroslav Jůzl and Jan Slováček

Volume 43, issue 6, 2025

Recent innovations and novel technologies for the upcycling of bioactive compounds from food wastes pp. 377-397

Aslihan Tüğen and Özge Taştan Ülkü

Ultrasound-assisted ionic liquids extraction of carotenoids from Xinjiang apricots and evaluation of their antioxidant potential pp. 398-410

Xiaohui Sun, Wanhui Guo, Na Jiang, Shuangyu Cao, Lei Ma and Shenghong Liu

Evaluation of differences in the quality of pork meat from Czech pig breeds based on nutritional value, energy value and amino acid score pp. 411-418

Pavel Nevrkla, Eva Weisbauerová, Svitlana Karvan, Jan Sečkář, Zdeněk Hadaš, Miroslav Rozkot and Drahomíra Čtvrtlíková Knitlová

Enhancing vitamin C stability through liposomal encapsulation with optimised pressure and cycle conditions pp. 419-427

Özlem Üstün-Aytekin

Heatmap and PCA-based evaluation of bioactive compounds and volatile profiles in aronia fruits under different drying methods pp. 428-437

Çağlar Kaya

Ginger essential oil-infused pectin-alginate films for extending sliced bread shelf life pp. 438-449

Nguyen Hong Khoi Nguyen, Nam Quoc Tran, Thuan Huynh Dinh Nguyen and Quyen Phuong Huynh

Decision tree analysis of the prospects of organic food: Evidence from China and Hungary pp. 450-461

Yue Wu, Andrea Tick and Katalin Takács-György

Enhancing rheological properties of dough and quality of potato fibre-enriched bread pp. 462-469

Omar Saleh, Hossam S. El-Beltagi, Abdelrahman R. Ahmed, Hefnawy Taha, Haiam O. Elkatary, Abdalla El-Hadary, Hoda A.S. Farag, Mahmoud Sitohy, Ahmed Mahmoud Ismail and Ali Osman

Volume 43, issue 5, 2025

Effect of lotus seed paste as a fat replacer on the quality attributes of pork patties pp. 311-319

Shirong Huang, Fenfen Chen, Min Tang, Shengnan Zhao and Dongfang Chen

Sensory properties of pork sausage after sea buckthorn extract addition pp. 320-325

Marek Bobko, Lukáš Jurčaga, Alica Bobková, Alžbeta Demianová, Melina Korčok, Judita Lidiková, Miroslav Kročko, Ondřej Bučko, Andrea Mendelová, Terézia Švecová and Andrea Mesárošová

Chlorhexidine dihydrochloride's effect on clinical, veterinary and food-origin Staphylococcus aureus pp. 326-335

Marta Štindlová, Václav Peroutka, Simona Lencová and Kamila Zdeňková

Cahuiche (Vaccinium leucanthum Schltdl.): A berry with antioxidant, antihypertensive and antibacterial potential pp. 336-343

Javier Castro-Rosas, Carlos Alberto Gómez-Aldapa, Edna Zaranne Martinez-Ramirez, Netzahualcoyol Calcáneo-Martíne and Reyna Nallely Falfán-Cortés

Gastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro study pp. 344-351

Gizem Özlük and Gabriela Krausová

Amino acid and fatty acid profiles in raw and cooked swamp buffalo meat (Bubalus bubalis) pp. 352-357

Thassawan Somchan, Sawitree Wongtangtintharn and Suthipong Uriyapongson

Synbiotic yoghurt with Lactiplantibacillus plantarum and plant powder substrates pp. 358-364

Kristina Veselá, Milada Plocková, Eva Musilová, Blanka Vrchotová and Šárka Horáčková

Effect of microbial transglutaminase and banana peel powder on the structure and oxidative potentiality of camel milk yogurt during cold storage pp. 365-375

Rehab S. Alsulami, Elfadil E. Babiker, Isam A. Mohamed Ahmed, Tawfiq S. Alsulami and Fahad Y. Al-Juhaimi

Volume 43, issue 4, 2025

The potential of probiotics derived from functional foods for skin health pp. 235-245

Eunhye Son

Chickpeas (Cicer arietinum L.) and oats (Avena sativa L.) pre-gelatinised flour for instant food products pp. 246-254

Bruna Mayara Roldão Ferreira, Isadora Maria Melo Torres, Gabriel Sarache, Jean Lopes Silva, Claudia Cirineo Ferreira Monteiro, Benício Alves Abreu Filho, Carlos Eduardo Barão, Tatiana Colombo Pimentel, Ivo Mottin Demiate and Antonio Roberto Giriboni Monteiro

Determination of aflatoxin M1 presence and concentration in Van Herby cheese pp. 255-262

Murat Akda&# and Tuncer Çakmak

Consumer sensory evaluation of flavour enhancers derived from snail protein hydrolysate using the Rate-All-That-Applies method pp. 263-273

Dedin Finatsiyatull Rosida, Dina Mustika Rini and Dwi Ernawati

Physicochemical and antioxidant evaluation of watercress (Rorippa nasturtium aquaticum L.) leaf extracts pp. 274-282

Edgar Daniel Cabrera-Domínguez, Jesús Rodríguez-Miranda, Reyna Nallely Falfán-Cortés, Enrique Ramirez-Figueroa, Juan Gabriel Torruco-Uco and Betsabé Hernández-Santos

Evaluation of cadmium accumulation in pink oyster mushrooms cultivated on the cadmium contaminated substrates and health risk analysis pp. 283-290

Senad Murtić, Ćerima Zahirović Sinanović, Josip Jurković, Mirza Tvica, Adnan Hadžić, Dženeta Fazlić and Amina Šerbo

Immobilised Aspergillus niger lipase synthesises sn-1,3-dioleoyl-2-palmitoylglycerol pp. 291-299

Shanhui Chen, Renbin Liu, Dong Wang, Shiyou Li and Zhirong Yang

Effect of different heat treatments on physicochemical properties and antioxidant characteristics of black beans pp. 300-310

Xiaolong Ji, Shuli Zhang, Xin Du, Yuning Zhang, Yang Yao and Yingying Zhu

Volume 43, issue 3, 2025

Time-kill properties of citrus peel essential oils and constituents against foodborne pathogens pp. 161-169

Lee Je-Hyuk

Effect of pasteurisation and high-pressure processing on selected bioactive components in human milk - An experimental study pp. 170-178

Miroslava Jandová, Michaela Fišerová, Pavla Paterová, Pavel Měřička, Jan Malý, Marián Kacerovský, Eliška Kovaříková, Jan Strohalm, Kateřina Demnerová, Jana Kadavá, Hana Sýkorová, Radomír Hyšpler, Alena Tichá, Dana Čížková, Milan Houška and Aleš Bezrouk

Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation pp. 179-186

Maryam Saeed Hafiz, Karunanayaka Mudiyanselage Imayuru Ushada Karunanayaka, Kartika Nugraheni and Ganwarige Sumali Nivanthi Fernando

The effect of soya curd substitution for milk on physical and sensory properties of vanilla gelato product pp. 187-193

Hega Bintang Pratama Putra, Anang Muhammad Legowo, Ahmad Ni'matullah Al-Baarri and Siti Susanti

Effects of flour, starch and pea (Pisum sativum L.) protein as fat substitutes during storage of pork sausages pp. 194-204

Gema Morales-Olán, María Antonieta Ríos-Corripio, Marlon Rojas-López, Joel Velasco-Velasco and Aleida Selene Hernández-Cázares

Studies comparing the effectiveness of models for drying bitter gourd slices pp. 205-215

Dinh Anh Tuan Tran, Tuan Nguyen Van and Thi Khanh Phuong Ho

Effects of benzalkonium chloride adaptation on controlling Listeria monocytogenes biofilms and its growth in food pp. 216-225

Honghui Wang, Yamin Ren, Yanhong Tang, Mingyu Zhang and Xiaoli Zou

Decontamination of Aspergillus parasiticus in rice by dielectric barrier discharge cold plasma: Variable effects and mechanism of degradation pp. 226-234

Zhu Shuo, Yan Zhongjun, Shanshan Shi, Ai Zhi, Chenghong Wang and Fei Shen

Volume 43, issue 2, 2025

Probiotic lactic acid bacteria in biotechnology and the food industry: A review pp. 75-89

Damla Avci, Simona Gillarová, Svatopluk Henke, Zdeněk Bubník and Marcela Sluková

Crystallinity of starch, food composition, and digestibility of starch pp. 90-104

Evžen Šárka, Petra Smrčková and Marcela Sluková

Studies on some engineering properties of breadfruit (Artocarpus altilis) starch flour pp. 105-111

Waliu Adewale Adebayo, Mercy Oluwakemi Ademiju and Dahunsi Olamide Fajobi

Biocontamination in the dairy industry: The effect of raw milk conditioning film on the adhesion of Escherichia coli pp. 112-117

Zakariyae El Hafa, Ikhlas Hani Chennoufi, Hafida Zahir, Mostafa El Louali and Hassan Latrache

Isolation, characterisation and technological properties of raw donkey's milk isolate, Lacticaseibacillus paracasei, compared to raw goat's and cow's milk isolates pp. 118-128

Gabriela Greifová, Eva Drobná, Petra Olejníková, Gabriel Greif and Mária Greifová

Technological and nutritional aspects of fresh purslane (Portulaca oleracea L.) in ice cream production pp. 129-139

Engin Gündoğdu and Fatma Hezer

Kinetic analysis of growth of Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 in algae-based medium pp. 140-151

Ivo Ganchev

Comparison of the lipid content and fatty acid composition of two hulled oats and their hull with naked and dehulled oats varieties pp. 152-159

Kshitiz Pokhrel, Lenka Kouřimská, Novel Kishor Bhujel, Rasmita Parajuli and Matěj Božik

Volume 43, issue 1, 2025

Comparison of three different methods for the determination of sulphur dioxide in fruit and vegetable products pp. 1-7

Novel Kishor Bhujel, Eugene Okraku Asare, Tereza Podskalská, Kshitiz Pokhrel, Filip Beňo, Vojtěch Kružík, Aleš Rajchl and Helena Čížková

Application predictive modelling of Penicillium roqueforti germination in environmental conditions in cake pp. 8-16

Hassan Nakhchian, Farideh Tabatabaee Yazdi, Seyed Ali Mortazavi and Mohebat Mohebi

Classification of peanut variety based on hyperspectral imaging and improved extreme learning machine pp. 17-28

Mengke Wang, Hongrui Zhang, Hongfei Lv, Chengye Liu, Jinhuan Xu and Xiangdong Li

Influence of the tea polyphenol treatment on the colour, texture, and antioxidant activity in fresh-cut potatoes pp. 29-36

Yang Gao, Yu-Chao Zhao, Cheng-Kun Jiang and Chao-Nan Kan

Effects of dried fig flour incorporation as a natural additive on nutritional composition and sensory assessment of biscuit pp. 37-47

Berrighi Nabila

Quality assessment of elderberry (Sambucus nigra L.) jams pp. 48-58

Oana-Viorela Nistor, Doina-Georgeta Andronoiu and Liliana Ceclu

Study on the geographical origin and characteristic differential components of Qianbei Ma lamb based on rapid evaporative ionization mass spectrometry pp. 59-70

Ji Zhang, Rui Hou, Yuhang Luo, Xiaohong Zhang, Hong Luo, Lei Ling and Liping Xiang

Combined lactase and trehalase deficiency as a cause of blood lose in young man pp. 71-74

Natalie Friedova, Diana Chrpova, Jana Tajtlova, Martina Kollerova and Pavel Kohout