Czech Journal of Food Sciences

1999 - 2025

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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2025, volume 43, articles 1

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

2024, volume 42, articles 6

Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans pp. 391-404

Deden Fardenan, Dian Angraini Suroto and Supriyadi Supriyadi

Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice pp. 405-414

Toheed Ahmad, Hafiz Muhammad Shahbaz, Khalid Saeed, Sanaullah Iqbal and Habib Rehman

Prebiotic and antioxidant effects of the extracts from fruits and flowers of Cereus hildmannianus pp. 415-422

Everton da Silva Santos, Gabriela Krausová, Ivana Hyršlová, Maria de Fátima Pires da Silva Machado, Arildo José Braz de Oliveira, Gizem Özlük and Regina Aparecida Correia Gonçalves

Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin pp. 423-434

Yingying Cao, Huaiyu Li and Fubing Wang

Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam pp. 435-446

Giang Phan Thi Hang, Markéta Husáková, Petr Kaštánek and Petra Patakova

The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters pp. 447-455

Dan Qin, Bulei Sheng, Shaohong Xu, Qingyuan Ma, Zifan Xu, Min Liu and Di Zhao

Combining germination-extrusion as strategy to improve nutritional and nutraceutical value of whole sorghum grain pp. 456-464

Luisa Fernanda Madrigales, Cuauhtémoc Reyes, Maribel Jiménez, Roberto Gutiérrez and Janitzio Xiomara Korina Perales

Kinetics and mathematical models of date paste dried using a convective infrared dryer pp. 465-475

Mahmoud Younis, Khaled Abdel Wahed Ahmed, Isam Ali Mohamed Ahmed, Hany Mohamed Yehia, Diaeldin Omer Abdelkarim and Ahmed Elfeky

2024, volume 42, articles 5

Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage pp. 305-316

Han Wu, Xiayidan Maimaiti, Ying Wang, Anthony Pius Bassey, Nurgvl Rahman and Xiaoli Liu

Analysis of the quality of curds from Slovakia and neighbouring countries pp. 317-329

Jana Záhumenská, František Zigo, Tomáš Mihok, Mariana Kováčová, Zuzana Farkašová, Jana Výrostková, Zuzana Lacková and Mária Vargová

Optimisation of the inhibitory effect of Lactiplantibacillus plantarum, nisin, and lysozyme to prevent the late blowing defect in a cheese model pp. 330-339

Sinan Akbal and Zübeyde Öner

Edible chitosan in preserving the quality and shelf life of fresh-cut mango (Mangifera indica L.) pp. 340-352

Afrina Rahman, Nehar Parvin, Md. Harun Rashid, Jayanta Roy, Md. Arif Sakil, Farzana Ferdoush, Samar Kumar Guha, Nigar Sultana Parvin, Mubarak Ahmad Khan and Md. Abdul Kader

The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysis pp. 353-363

Ziyan Dong, Ting Su, Meiyao Dai, Clyde Don, Boli Guo, Shuangkui Du and Bo Zhang

Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content pp. 364-371

Hongzhen Guo, Xiaolan Shang, Yunping Cheng and Qiuling Li

Quality characteristics of Hokkaido brown bear meat sauces prepared with rice koji mold and food enzymes pp. 372-381

Azusa Takeda, Masataka Saito and Takeshi Nagai

Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages pp. 382-389

Jan Slováček, Šárka Nedomová, Markéta Janík Piechowiczová, Ondřej Mikulka and Miroslav Jůzl

2024, volume 42, articles 4

Optimisation of experimental variables for extracellular amylase production by Bacillus cereus AS2 pp. 225-234

Aneela Rehman, Asma Saeed, Wajeeha Asad, Ibrar Khan, Mujaddadur Rehman, Azam Hayat, Tawaf Ali Shah, Turki Mohammed Dawoud and Mohammed Bourhia

Quality characterisation of cake glazes containing tropical fruit seed powders pp. 235-242

Nurulhuda Md. Salleh, Norazlin Abdullah, Nurulain Syuhada Mohamad Yazid and Norhayati Muhammad

Enriching wheat flour with grape pomace powder impacts a snack's chemical, nutritional, and sensory characteristics pp. 243-250

Amal Hassan Alshawi

Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product pp. 251-262

Sezen Harmankaya, Ahmet Harmankaya, Koray İşbarali and Özlem İstanbullu Paksoy

Commercial thyme essential oil as natural beverage preservative and molecular docking study on its mode of action against Saccharomyces cerevisiae pp. 263-272

Zineb Lotmani, Mohamed Nadjib Boukhatem, Khaled Boudjema, Hamida Rezzoug, Amina Bouchra Benelmouffok and Pierre Tomi

Evaluation the bioactivity and applicability of flavedo extract in preserving Citrus maxima (Burm.) Merr. pomelo pp. 273-283

Nguyen Hong Khoi Nguyen, Giang Long Bach and Truc Thanh Tran

Phytochemical, antioxidant activity, and thermal stability of Clitoria ternatea flower extracts pp. 284-294

Sy-Yu Shiau, Yuhan Wang, Yanli Yu, Songling Cai and Qian Liu

Effect of the disinfectant benzalkonium chloride on Listeria monocytogenes biofilm pp. 295-304

Chao Yang, Xiaochen Zhang, Tao Yu, Lin Wang, Zichuan Zhu and Xinjie Fan

2024, volume 42, articles 3

Assessing essential oil composition in Cinnamomum cassia leaves from different regions of China using GC-MS and FTIR spectroscopy pp. 151-152

Yan Huang, Yujie Liu, Huiping Tan, Yanrong Cheng, Kunyang Tao, Dingze Gu, Huaizu Cai, Chengjie Li, Kaiyi Guo, Cheng Wu, Hong Wu and Yanqun Li

Essential oils of indigenous citrus varieties of Northeast India as potential antibiofilm agents against foodborne pathogens: An in vitro and in silico study pp. 153-162

Surjya Loying, Rajeev Sarmah, Manash Pratim Sarma, Abdul Malik, Suhail Akhtar, Azmat Ali Khan, Rahul Nayak and Devabrata Saikia

Green synthesis, characterisation, and antibacterial activity of silver nanoparticles obtained from Salvia officinalis extract pp. 163-173

Nural Karagözlü and Tuğçe Özeşer

Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus pp. 174-183

Touseef Iqbal, Muhammad Sohaib, Sanaullah Iqbal and Habib Rehman

Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industry pp. 184-191

Andrea Mesárošová, Marek Bobko, Lukáš Jurčaga, Alica Bobková, Katarína Poláková, Alžbeta Demianová, Judita Lidiková, Ondřej Bučko, Andrea Mendelová and Tomáš Tóth

Harnessing nature's secrets: Silver nanoparticles from Withania coagulans fruit and root extracts unveil exceptional antioxidant and antimicrobial properties pp. 192-206

Farwa Iftikhar, Rahmatullah Qureshi, Ayesha Siddiqa, Khursid Anwar, Fizza Arshad, Zia-Ur-Rehman Mashwani, Aayesha Riaz, Safir Ullah Khan, Amir Ali, Shahzad Iqbal, Ajaz Ahmad and Melissa Danae Bejarano Gómez

Influence of calcium fortification on the stability of anthocyanins in strawberry puree pp. 207-215

Eugene Okraku Asare, Novel Kishor Bhujel, Adam Tobolka, Tereza Škorpilová, Helena Čížková and Aleš Rajchl

Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread pp. 216-223

Erdi Eren and Murat Reis Akkaya

2024, volume 42, articles 2

Applications of polycaprolactone in the food industry: A review pp. 77-84

Julio Enrique Oney-Montalvo, Dany Alejandro Dzib-Cauich, Emmanuel de Jesús Ramírez-Rivera, Adan Cabal-Prieto and Luis Alfonso Can-Herrera

Promotional effects on naturally occurring lactic acid bacteria without impairing chickpea germination pp. 85-92

Eliška Kováříková, Veit Ny, Miloslav Šulc, Jana Rysová, Natálie Pečenková and Milan Houška

Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubers pp. 93-99

Rita Asakaviciute and Zita Maknickiene

Development of a layered double hydroxides-based air-assisted D-μSPE method in combination with HPLC for the determination of gallic acid in honey pp. 100-108

Yumei Xiao, Yang Jiang, Tian Liu, Yuanyi Wu, Jialin He, Tian Liu and Yi Yang

Enhancement of semolina pasta with carob molasses pulp pp. 109-117

Serpil Yalim Kaya, Sevcan İlhan and Özlem İstanbulu Paksoy

Evaluation of protein quality of wheat-rye flour blends by use of two small-scale analytical methods pp. 118-126

Ivan Švec and Petra Smrčková

A frontier approach for the production of enteric soft capsules containing omega-3 fatty acids and probiotics pp. 127-135

Hayoung Kim, Won Yeong Bang, Boyoung Choi, Han Bin Lee and Jungwoo Yang

Molecular hydrogen content of different dietary supplements pp. 136-140

Sergej Ostojic and Milan Vranes

2024, volume 42, articles 1

Effect of debranching enzyme hydrolysis and microwave treatments on the resistant starch enrichment of breadfruit pp. 1-9

Thanh Le, Trang Tran and Tuyen Kha

The nutrients, flavour, and antioxidant analysis of different parts of Dictyophora rubrovalvata pp. 10-20

Yanli Wang, Xiuqin Han, Qinglin Guan, Xue Wei and Xiaoli Zhou

Sorption isotherm modelling of dried tomatoes pp. 21-30

Ahmad Khalid Nayab, Ľubomír Valík and Pavel Ačai

Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology pp. 31-44

Hekun Duan, Zitian Yuan, Suyan Liu, Liang Jin, Ping Wen, Yaqi Wang, Fuhao Hu and Fei Han

Formulation optimisation for pilot-scale honey powder production: A response surface methodology and central composite design approach pp. 45-54

Angelina Risky Maharani, Lilik Eka Radiati, Agus Susilo, Firman Jaya, Anang Lastriyanto and Dewi Masyithoh

Modelling of desorption isotherms for dried meat: New approach and newly applied model pp. 55-63

Přemysl Richtr, Josef Bauer, Svatopluk Henke and Rudolf Ševčík

Study of substitution of beef and tapioca flour with tuna meat and purslane flour on meatball quality pp. 64-70

Nafly Comilo Tiven and Tienni Mariana Simanjorang

Cup viscometer - A practical analytical tool pp. 71-76

Milan Houška