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 42, issue 6, 2024

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

Volume 42, issue 5, 2024

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

Volume 42, issue 4, 2024

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

Volume 42, issue 3, 2024

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

Volume 42, issue 2, 2024

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

Volume 42, issue 1, 2024

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

Volume 41, issue 6, 2023

Endocrine disruptors in foods: Overlooked factors contributing to the prevalence of obesity pp. 393-405

Wenli Wu, Yang Yang, Bee KangTan, Shaoling Lin, Yaping Chen and Jiamiao Hu

Microalgae in lab-grown meat production pp. 406-418

Arturo Nickolay Rojas-Tavara and Alberto Jesus Donayre-Torres

Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time pp. 419-427

Xueyan Wei, Yanjing Yin, Kang Xu, Tao Wang, Chuanhe Zhu, Wen Liu and Mengmeng Guo

Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties pp. 428-435

Herly Evanuarini, Agus Susilo, Uun Yanuhar and Adelya Desi Kurniawati

Nutritional habits comparison of the baby boomer, X, Y, and Z generations located at a private college in Muğla, Türkiye pp. 436-445

Halime Zülal Zeren, Elif Burcu Bali and Hülya Demir

Characteristics of cases with foodborne diarrheagenic Escherichia coli infection in Huzhou, China pp. 446-454

Deshun Xu, Lei Ji, Wei Yan and Yuehua Shen

Determination of some heavy metals in different wheat flour brands in Sulaimani, Kurdistan Region - Iraq pp. 455-461

Muhammad Faruq Wahab and Dara Muhamed Jamil

Nutritional composition analysis and quality evaluation of cattle in different regions of Guizhou Province (China) pp. 455-472

HaoXiang Xu, WenJu Luo, Lu Lei, Long JiuLing, Bo Yu, YuanFeng Zhao, Rong Ai, Jiang Lingling, Jiang Ran and JingRui Zhou

Volume 41, issue 5, 2023

Ultra-high-pressure technology for preservation of fresh aquatic foods: A review pp. 313-322

Jiakun Peng, Chune Liu, Kaikai Bai, Shaohua Xing and Feng Liu

Investigate the mystery of Baijiu production region - Environmental factors for Luzhou (Sichuan, China) pp. 323-339

Guo Qingyan, Tang Yurun, Zhao Fan, Liu Ying, Tian Lei, He Zongjun and Guan Tongwei

Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method pp. 340-347

Filip Beňo, Jan Kostlán, Jan Pivoňka, Václav Pohůnek and Rudolf Ševčík

Improving the nutritional quality of cereals and legumes by germination pp. 348-357

Ayşe Seda Şenlik and Derya Alkan

Refined approach to the evaluation of heat resistance applied to Enterobacteriaceae in cheese stretching pp. 358-366

Irena Němečková, Šárka Trešlová and Eliška Lešková

Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extracts pp. 367-374

Svetla Maksimova Dyankova and Ayten Osman Solak

The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla) pp. 375-381

Yagmur Demirel Ozbek and Ozlem Saral

Quality characteristics and antioxidant activity of goat milk yoghurt fortified with Lycium ruthenicum Murr. fruit pp. 382-392

Kongyang Wu, Jiafei Huang, Panpan Bu, Hang Gao, Tongxiang Yang, Mingyan Shi, Jianming Han and Yilin Fan

Volume 41, issue 4, 2023

Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A review pp. 231-247

Viktória Dobó, Renáta Homlok, Csilla Mohácsi-Farkas and Ágnes Belák

Review on nutritional benefits of triticale pp. 248-262

Svetlana Kamanova, Yernaz Yermekov, Kamran Shah, Azigul Mulati, Xuebu Liu, Berdibek Bulashev, Dana Toimbayeva and Gulnazym Ospankulova

High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities pp. 263-270

Farah Javed, Hafiz Muhammad Shahbaz, Waqas Ahmed and Habib ur Rehman

Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation pp. 271-278

Zhijia Fang, Wenjuan Zhu, Ying Liu, Xinran Wang, Yaling Wang and Yanyan Wu

Chemical composition of dietary alfalfa and its effectiveness on broiler chicken thigh meat quality pp. 279-286

Petru Alexandru Vlaicu, Arabela Elena Untea, Raluca Paula Turcu, Mihaela Saracila, Iulia Varzaru and Alexandra Gabriela Oancea

Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food pp. 287-294

Marko Dmitric, Dejan Vidanovic, Kazimir Matovic, Bojana Tesovic, Milanko Sekler, Ivan Vicic and Nedjeljko Karabasil

Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry pp. 295-303

Baolin Han, Shulin Tian, Rong Fan, Rangfang Chen, Yu Wang, Hucheng Gong and Minghong Bian

Extraction and enzymatic modification of dietary fibre from purple aubergine pp. 304-312

Suwalee Fong-in, Kamonlak Wicharaew, Pattaramon Phalapan and Trakul Prommajak

Volume 41, issue 3, 2023

Technological approaches applied in the design of gluten-free bakery products pp. 155-172

Rodica Siminiuc and Dinu Țurcanu

The use of modern fermentation techniques in the production of traditional wheat bread pp. 173-181

Pavel Skřivan, Marcela Sluková, Ivan Švec, Helena Čížková, Iveta Horsáková and Eliška Rezková

Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise pp. 182-188

Tsvetko Prokopov, Kremena Nikovska, Milena Nikolova, Pavel Merdzhanov and Mina Dzhivoderova-Zarcheva

Sensitivity of Listeria innocua to high hydrostatic pressure at low temperature in Ringer's solution and milk pp. 189-195

Osman Erkmen

Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage pp. 196-203

Xiaoqin Diao, Weiting Sun, Dengyong Liu, Haining Guan, Ruixin Jia and Ying Wang

Bioactive compounds and antioxidant activities of selected types of chilli peppers pp. 204-211

Terezia Hudáková, Monika Šuleková, Jan Tauchen, Martina Šemeláková, Matúš Várady and Peter Popelka

Investigation of multimycotoxins by LC-MS/MS in maise semolina chips pp. 212-220

Oktay Samadzade, Karlo Muratoğlu and Serkan Kemal Büyükünal

Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics pp. 221-229

Fariz Nurmita Aziz, Tyas Utami, Dian Anggraini Suroto, Rini Yanti and Endang Sutriswati Rahayu

Volume 41, issue 2, 2023

Coumarin derivatives as antifungal agents - A review pp. 79-91

Mirjana Lončar, Dajana Gašo-Sokač and Maja Molnar

Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review pp. 92-102

María Alina Cueva Ríos, Frank Fernández Rosillo, Lenin Quiñones Huatangari and Eliana Milagros Cabrejos Barrios

Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content pp. 103-110

Irena Němečková, Šárka Trešlová, Helena Čížková, Tereza Rambousková, Jan Forejt, Zdeněk Švandrlík, Vojtěch Kružík and Dana Gabrovská

Effect of ultrasound on isolation and properties of oat starch pp. 111-117

Esra Başarici Ünlü and Çiğdem Aykaç

Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted pp. 118-126

Chunyan Xie, Juan Du, Chunmiao Xing, Xu Zhang, Lan Wang, Hongzhang Chen and Tong Lin

Listeria monocytogenes clones circulating in the natural environment of the Czech Republic and Slovakia pp. 127-136

Zuzana Tomáštíková, Lucie Hlucháňová, Tereza Gelbíčová and Renáta Karpíšková

Correlation between acrylamide content and colour in some baked products pp. 137-143

Zana Mohammed Abdulazeez, Abdel Moniem Ibrahim Mustafa and Fehmi Yazici

Chemical composition, antimicrobial activities, and molecular docking studies of Turkish propolis ethanol extract pp. 144-154

Gokben Ozbey, Mustafa Necati Muz, Elif Seren Tanriverdi, Sultan Erkan, Niyazi Bulut, Baris Otlu and František Zigo

Volume 41, issue 1, 2023

Current nutritional guidelines in terms of the effect on gut microbiota and human health considering the WHO and FAO recommendations pp. 1-7

Barbora Růžičková and Pavel Kohout

Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review pp. 8-20

Lina Novi Ariani, Teti Estiasih, Wenny Bekti Sunarharum and Alfi Khatib

The effects of heat treatment on the quality of fat in flaxseeds and chia seeds pp. 21-28

Matej Brestenský, Soňa Nitrayová and Peter Patráš

Screening and quantification of pesticide residues in ciders by liquid chromatography-high resolution mass spectrometry pp. 29-35

Veronika Zušťáková, Martin Dušek, Vladimíra Jandovská and Jana Olšovská

Challenging the problematic detection of clostridial isolates causing late-blowing defect with MALDI-TOF MS pp. 36-43

Pelin Ertürkmen and Zübeyde Öner

Biodiversity of Vitis vinifera endophytes in conventional and biodynamic vineyard pp. 44-53

Maria Vrublevskaya, Thi Tra My Nguyenová, Lucie Drábová, Petra Lovecká, Blanka Vrchotová, Olga Maťátková, Markéta Kulišová and Irena Jarošová Kolouchová

Influence of the surface/volume ratio on the rheological properties of starch dispersions pp. 54-63

Gerardo Lopez-Echevarria, Jorge Adalberto Huerta-Ruelas, Gonzalo Velazquez, Martin Jesús Nieto-Perez and Guadalupe Mendez-Montealvo

Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes pp. 64-72

Diego Andrés Campo-Ceballos and Carlos Alberto Gaviria-López

Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index pp. 73-77

Luis Díaz-Batalla, Karina Aguilar-Arteaga, Javier Castro-Rosas, Reyna Nallely Falfán-Cortés, Ricardo Omar Navarro-Cortez and Carlos Alberto Gómez-Aldapa

Corrigendum: Meat quality - Genetic background and methods of its analysis pp. 78

Marek Kowalczyk