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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2023, volume 41, articles 6

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

2023, volume 41, articles 5

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

2023, volume 41, articles 4

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

2023, volume 41, articles 3

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

2023, volume 41, articles 2

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

2023, volume 41, articles 1

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