Czech Journal of Food Sciences

1999 - 2025

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

From Czech Academy of Agricultural Sciences
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2022, volume 40, articles 6

Can biogenic amines cause ailments following the intake of edible mushroom meals? pp. 407-413

Eva Dadáková, Tamara Pelikánová, Pavla Wolfová and Pavel Kalač

Effect of low expression level of acetyl coenzyme A synthetase gene on secondary metabolite in Monascus pp. 414-421

Lin Lin, Chundan Zhang, Xinman Shao, Pupin Liu, Zhangfei Wu, Yanxia Lu and Hongzhen Guo

Effects of washing procedures in reducing Listeria monocytogenes on raw leafy vegetables pp. 422-426

Nguyen Thi Huong Giang, Mahmud Ab Rashid Nor-Khaizura, Nor Ainy Mahyudin and Thi Lam An Vu

Evaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscous pp. 427-437

Emine Aydin

Antimicrobial properties of phenolic acid alkyl esters pp. 438-444

Eva Feldeková, Michaela Kosová, Markéta Berčíková, Miroslav Dragoun, Iveta Klojdová, Iveta Hrádková and Jan Šmidrkal

Rapid non-destructive identification of selenium-enriched millet based on hyperspectral imaging technology pp. 445-455

Fu Zhang, Xiahua Cui, Chaochen Zhang, Weihua Cao, Xinyue Wang, Sanling Fu and Shuai Teng

Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste pp. 456-464

Marina Jovanović, Petar Vojvodić, Marija Petrović, Danka Radić, Dragana Mitić-Ćulafić, Marija Kostić and Sonja Veljović

Functional profile of carob (Ceratonia siliqua L.) beans and pod pulp originated from the Republic of Moldova pp. 465-473

Tatiana Capcanari, Aurica Chirsanova, Oxana Radu, Eugenia Covaliov, Violina Popovici and Rodica Siminiuc

2022, volume 40, articles 5

Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review pp. 331-344

Hira Javed, Shafia Arshad, Amina Arif, Faiqa Shaheen, Zeemal Seemab, Shafqat Rasool, Hafiza Sobia Ramzan, Hafiz Muhammad Arsalan, Saif Ahmed and Javed Iqbal Watto

Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies pp. 345-351

Crislayne Teodoro Vasques, Maiara Pereira Mendes, Denise de Moraes Batista da Silva, Claudia Cirineo Ferreira Monteiro and Antonio Roberto Giriboni Monteiro

The influence of the addition of instant rice mash on the textural properties of rice bread pp. 352-358

Monika Augustová, Iva Burešová, Rafaela Čuljak and Vikendra Dabash

Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition pp. 359-366

Lucia Benešová, Silvia Jakabová, Ladislav Ondruš and Jozef Golian

Quality attributes of cookies enriched with functional protein isolate from red kidney beans pp. 367-374

Imran Hayat, Asif Ahmad, Nagina Rafique, Saima Rafiq, Saiqa Bashir, Raina Ijaz and Sohrab Qayyum

Detection of soy in food from the Czech market using ELISA and PCR methods pp. 375-382

Kamila Novotná Kružíková, Tereza Popelková, Zuzana Tšponová, Veronika Doubková, Petra Doleželová and Lucie Laichmannová

Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens pp. 383-391

Abdulkerim Hatipoglu

Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products pp. 392-399

Šárka Horáčková, Blanka Vrchotová, Daniel Koval, Akkenzhe Omarova, Marcela Sluková and Jiří Štětina

First sensory analysis of soybean drinks made from commercial grain grown in Mexico pp. 400-406

Mónica López-Fernández, Octelina Castillo-Ruíz and Homar Rene Gill-Langarica

2022, volume 40, articles 4

Fortification of fruit products - A review pp. 259-272

Eugene Okraku Asare, Novel Kishor Bhujel, Helena Čížková and Aleš Rajchl

Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health pp. 273-280

Beyza Hatice Ulusoy, Nejat Shifamussa Hamed and Fatma Kaya Yildirim

Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta pp. 281-289

Eugenia Covaliov, Olga Deseatnicova, Vladislav Resitca, Natalia Suhodol, Carolina Grosu and Rodica Siminiuc

Application of the cell-free supernatant from Weissella viridescens to control Listeria monocytogenes pp. 290-297

Chao Yang, Ying Ying Zhang and Tao Yu

The effects of selective attributes of a chicken soup meal kit on satisfaction and repurchase intention pp. 298-304

Minsun Kim and Austin Kang

Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses pp. 305-312

Veronika Kouřilová, Renáta Dufková, Luděk Hřivna and Vojtěch Kumbár

Polyamines in plasma membrane function in melatonin-mediated tolerance of apricot fruit to chilling stress pp. 313-322

Qiyao Dong, Huaipan Liu and Ronald Kurtenbach

Effects of frying oil type on its stability and composition of fried food pp. 323-330

Josef Soukup, Lenka Kouřimská, Monika Sabolová and Monika Okrouhlá

2022, volume 40, articles 3

Natural bioactive compounds of honey and their antimicrobial activity pp. 163-178

Nesrine Feknous and Mahieddine Boumendjel

Sea buckthorn (Hippophae rhamnoides L.) oil exhibits antifungal activity against Aspergillus flavus via disrupting mitochondrial function pp. 179-186

Yanhua Xin, Jie Yang, Sanhu Zhao, Kewen Chen, Yaqin Zhao, Tiedan Zhang and Jianhua Zhang

Foam-mat convective drying of kiwiberry (Actinidia arguta) pulp pp. 187-194

Radosław Bogusz, Artur Wiktor, Małgorzata Nowacka, Joanna Ćwintal and Ewa Gondek

Utilisation of waste Agaricus bisporus and Torreya grandis as potential natural additive coating in Agaricus bisporus preservation pp. 195-201

Haining Zhuang, Moyao Yang, Tao Feng, Wenfeng Ding, Lingen Chen, Yongjin Qiao, Da Chen, Wei Jia and Jingsong Zhang

Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation pp. 202-209

Guttifera, Laila Rahmawati, Selly Ratna Sari, Filli Pratama and Tri Wardani Widowati

Transcriptomic analysis identifies differentially expressed genes in purple tender shoots and green mature leaves of Zijuan tea pp. 210-220

Bin Jiang, Lijiao Chen, Shuangmei Duan, Bo Nian, Kunyi Liu, Yan Ma and Ming Zhao

Evaluation of three-phase centrifugal separator machine (Tricanter) for olive oil extraction pp. 221-228

Ashkan Shokrian, Qiaorui Si and Peng Wang

Packaging types as influencing seed quality in some soybean [Glycine max (L.) Merr.] varieties during storage period pp. 229-239

Ratna Wylis Arief, Robet Asnawi, Reny Debora Tambunan, Nila Wardani, Dewi Rumbaina Mustikawati and Made Jana Mejaya

Classification of hazelnuts according to their quality using deep learning algorithms pp. 240-248

Nizamettin Erbaş, Gökalp Çinarer and Kazim Kiliç

Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine pp. 249-257

Wenying Zhao, Jin Hua, Rong Wang, Shuo Li, Jiahui Shi and Zhirui Zhang

2022, volume 40, articles 2

A farewell to Associate Professor Jiří Čmolík pp. 83-84

Jan Kyselka and Vladimír Filip

Nine-year statistics of Czech honey carbohydrate profiles in the Czech Republic pp. 85-92

Helena Čížková, Dalibor Titěra, Pavel Hrabec and Matej Pospiech

Effect of pretreatments on solar dehydration of different varieties of apple (Malus domestica) pp. 93-101

Sevil Karaaslan and Kamil Ekinci

Evaluation and effect of rice bran and microwave heating on the physicomechanical properties of low-density polyethylene film and packaged milk quality pp. 102-108

Vikendra Dabash, Iva Burešová and Uwe Grupa

Analysis of production and investment efficiency in the Mexican food industry: Application of two-stage DEA pp. 109-117

Martin Flegl, Carlos Alberto Jiménez-Bandala, Isaac Sánchez-Juárez and Edgar Matus

Nutritional evaluation of the full-day diet pp. 118-129

Barbora Pohořelá, Andrea Poláchová, Markéta Růžičková, Marek Doležal, Jana Pulkrabová and Jan Pánek

Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato pp. 130-137

Nok Afifah, Achmat Sarifudin, Rima Kumalasari, Novita Indrianti, Lia Ratnawati, Mirwan Ardiansyah Karim, Umi Hanifah, Aidil Haryanto, Yusnan Hasni Siregar and Andi Taufan

Extrusion process of maize grits used for nixtamalization pp. 138-146

Kristýna Olšaníková, Evžen Šárka and Petra Smrčková

Food safety inspection of tas kebab and salad processing line in a catering company pp. 147-153

Gul Ece Soyutemiz, Figen Cetinkaya, Basak Sunguc Cinar, Tulay Elal Mus, Artun Yibar and Merve Dogan

Assessment of chemical contaminants in fresh and packaged tender coconut (Cocos nucifera) water pp. 154-162

Padmaja Rambabu Jonnalagadda, Srujana Medithi, Summaiya Lari, Kalyan Chinthanuri, Yogeswar Dayal Kasa, Raju Nagaraju, Janardhan Vanka and Venkaiah Kodali

2022, volume 40, articles 1

Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review pp. 1-14

Sook Ling Tan, Syazwan Hanani Meriam Suhaimy and Nur Azimah Abd Samad

Meat quality - Genetic background and methods of its analysis pp. 15-25

Marek Kowalczyk, Agnieszka Kaliniak-Dziura, Michał Prasow, Piotr Domaradzki and Anna Litwińczuk

Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits pp. 26-32

Shahnila, Sana Arif, Imran Pasha, Hira Iftikhar, Fakiha Mehak and Razia Sultana

Moisture content assessment of dried Hami jujube using image colour analysis pp. 33-41

Benxue Ma, Cong Li, Yujie Li, Wenxia Wang, Guowei Yu, Wancheng Dong and Yuanjia Zhang

Characteristic parameters of honey wines and dessert meads pp. 42-50

Vojtěch Kružík, Adéla Grégrová, Lívia Vaispacherová, Eliška Václavíková, Tereza Škorpilová, Aleš Rajchl and Helena Čížková

Evaluation of soybean stinkbug (Riptortus pedestris) powder, as a food ingredient and its nutritional composition pp. 51-60

Yu Gao, Jiajia Xu, Meng-Lei Xu, Zijie Wang, Jing Yang and Shusen Shi

Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology pp. 61-68

Jingshui Xu, Haiying Yang, Chaoyi Zhang and Chuyi Liu

Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate pp. 69-75

Ivo Soural, Petr Šnurkovič and Monika Bieniasz

New product development for mixed beverages of Aceh robusta coffee and cocoa pp. 76-82

Heru Prono Widayat, Rachman Jaya, Heri Safrijal and Eka Fitria