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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2021, volume 39, articles 6

Distribution of minerals between orange juice and orange flesh in various cultivars pp. 419-425

Eid Brima and Hatem Mohamed

Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake pp. 426-434

Jeng-Leun Mau, Jim Tseng, Cheng-Rong Wu, Chien-Hung Chen and Sheng-Dun Lin

The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough pp. 435-443

Di Chen, Qiang Cheng, Xinxin Xia, Shihua Chen, Changqing Shao, Jing Li, Jinshui Wang and Xingquan Wu

Mathematical models to describe the drying process of Moringa oleifera leaves in a convective-air dryer pp. 444-451

Kivaandra Dayaa Rao Ramarao, Zuliana Razali and Chandran Somasundram

Extraction optimisation and lipid-lowering activity of Auricularia heimuer polysaccharides pp. 452-459

Xiang Hui Kong, Yin Peng Ma, Yu Pan, Wei Jiang, Ding Jin Li, Xi Jun Chen, Guo Li Yang, Zhen Hua Duan and Jie Chi Zhang

Effects of special additives in wheat dough system measured by Mixolab technique pp. 460-468

Mónika Bartalné-Berceli, Eszter Izsó, Szilveszter Gergely and András Salgó

Study on nutritional characteristics and antioxidant capacity of mung bean during germination pp. 469-478

Kexin Wang, Mengdi Huang, Simin Yang, Xin Li, Yumeng Gao, Pu Yang, Jinfeng Gao and Xiaoli Gao

Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage pp. 479-486

Garsa Alshehry, Amro Abdelazez, Heba Abdelmotaal and Walid Abdel-Aleem

Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militaris pp. 487-492

Young Suk Kim, Jong Min Lim, Bon-Hwa Ku, Hyung-Rae Cho and Jae-Suk Choi

2021, volume 39, articles 5

Food allergies and intolerances - A review pp. 329-339

Renata Winterová, Marie Pokorná Bartošková, Zdeněk Kejík, Jana Rysová, Ivana Laknerová, Marian Urban and Zuzana Šmídová

Methods for suppressing Fusarium infection during malting and their effect on malt quality pp. 340-359

Carlo Antonio Ng, Michaela Poštulková, Dagmar Matoulková, Vratislav Psota, Ivo Hartman and Tomas Branyik

Impact of heating temperatures on the properties of instant cassava flour pp. 360-367

Achmat Sarifudin, Enny Sholichah, Woro Setiaboma, Nok Afifah, Dewi Desnilasari, Khairul Amri and Sunanta Tongta

Investigation of pork meat in chicken- and beef-based commercial products by ELISA and real-time PCR sold at retail in Kosovo pp. 368-375

Rreze M Gecaj, Skender Muji, Flutura C Ajazi, Bajram Berisha, Alltane Kryeziu and Muharem Ismaili

Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir pp. 376-383

Murat Dogan and Murat Ay

Extrusion rheometry of collagen dough pp. 384-392

Jan Štípek, Jan Skočilas, Jaroslav Štancl and Rudolf Žitný

Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation pp. 393-401

Valerija Majetić Germek, Paula Žurga, Olivera Koprivnjak, Kristina Grozić, Iva Previšić, Šime Marcelić, Smiljana Goreta Ban and Igor Pasković

Comparative study of physicochemical and hedonic response of ginger rhizome and leaves enriched patties pp. 402-409

Saira Tanweer, Muhammad Farhan Jahangir Chughtai, Saadia Zainab, Tariq Mehmood, Adnan Khaliq, Syed Junaid-Ur-Rahman, Rabia Iqbal, Atif Liaqat, Samreen Ahsan, Zulfiqar Ahmad and Aamir Shehzad

Comparison of methods to extract PCR-amplifiable DNA from fruit, herbal and black teas pp. 410-417

Eliška Čermáková, Kamila Zdeňková, Kateřina Demnerová and Jaroslava Ovesná

2021, volume 39, articles 4

Instrumental analytical tools for mycobacteria characterisation pp. 235-264

Veronika Ozana and Karel Hruška

Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sources pp. 265-272

Magdaléna Lacko-Bartošová, Lucia Lacko-Bartošová and Petr Konvalina

Comparison of biochemical and antimicrobial activities of different honey samples pp. 273-280

Saban Keskin, Semiramis Karlidag, Nazli Mayda and Asli Ozkok

Chromatographic separation of mannitol from mixtures of other carbohydrates in aqueous solutions pp. 281-288

Simona Gillarová, Svatopluk Henke, Tomáš Svoboda, Pavel Kadlec, Andrea Hinková, Zdeněk Bubník, Vladimír Pour and Marcela Sluková

Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect pp. 289-296

Sevim Feyza Erdogmuş, Ugur Cengiz Erişmiş and Cevdet Uguz

Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology pp. 297-304

Cuina Song, Liping Zhu, Yanchun Shao and Fusheng Chen

Isolation of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus from nature: Technological characterisation and antibiotic resistance pp. 305-311

Hakan Tavsanli, Tülay Elal Mus, Figen Cetinkaya, Ergün Ayanoglu and Recep Cibik

Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment pp. 312-318

Ayşe Sevgili, Osman Erkmen and Sinem Koçaslan

Factors influencing consumer behaviour in the beer market in the Czech Republic pp. 319-328

Veronika Svatošová, Petra Kosová and Zuzana Svobodová

2021, volume 39, articles 3

Selected aspects of edible insect rearing and consumption - A review pp. 149-159

Jiří Mlček, Anna Adámková, Martin Adámek, Marie Borkovcová, Martina Bednářová, Lenka Kouřimská and Veronika Hlobilová

Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose pp. 160-168

Kunyi Liu, Shulai Zhou, Qi Wang, Bin Jiang, Liran Yang, Bing Lu and Huawei Yuan

Isoflavones of the red and Hungarian clover and possible impact on animal diet pp. 169-175

Mirjana Petrović, Dejan Sokolović, Snežana Babić, Tomáš Vymyslický, Jordan Marković, Vladimir Zornić and Zora Dajić-Stevanović

Appraisal of antioxidant potential and biological studies of bogan bail (Bougainvillea glabra) leaf extracts using different solvents pp. 176-180

Muhammad Riaz, Humaira Fatima, Muhammad Misbah ur Rehman, Rahman Qadir, Shabbir Hussain, Abdul Hafeez and Abu Bakar Siddique

Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk pp. 181-188

Karina Ilona Hidas, Csaba Németh, Lien Phuong Le Nguyen, Anna Visy, Adrienn Tóth, Annamária Barkó, László Friedrich, Attila Nagy and Ildikó Csilla Nyulas-Zeke

Optimisation of the clarification of kiwifruit juice with tannic acid-modified chitosan pp. 189-196

Yujia Diao, Xueqing Yu, Chaohong Zhang and Yingjun Jing

Homogeneity of the selected food mixes pp. 197-207

Dominika Barbara Matuszek, Karol Bierczyński, Andżelika Jędrysiak and Angelika Kraszewska

Honey: Determination of volatile compounds, antioxidant and antibacterial activities pp. 208-216

Semiramis Karlidag, Merve Keskin, Sinan Bayram, Nazli Mayda and Asli Ozkok

Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice pp. 217-225

Mengpei Liu, Rong Wang, Jia Li, Lihua Zhang, Jiajia Zhang, Wei Zong and Wenjuan Mo

Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking pp. 226-233

Anna Fraś, Kinga Gołębiewska, Damian Gołębiewski, Magdalena Wiśniewska, Marlena Gzowska and Dariusz R. Mańkowski

2021, volume 39, articles 2

On the seventy-fifth birthday of Professor Jan Velíšek pp. 63-64

Karel Cejpek

Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread pp. 65-70

Marcela Sluková, Lucie Jurkaninová, Simona Gillarová, Šárka Horáčková and Pavel Skřivan

Dragon fruit: A review of health benefits and nutrients and its sustainable development under climate changes in Vietnam pp. 71-94

Thi-Thuy-Hai Luu, Truc-Linh Le, Nga Huynh and Pablo Quintela-Alonso

Content of nitrates and nitrites in unprocessed raw beef pp. 95-99

Grażyna Gozdecka, Błażej Błaszak and Marek Cierach

Mycotoxins in apples coming from organic production and integrated pest management pp. 100-105

Pavla Sehonová, Michaela Němečková, Lucie Plhalová, Petr Maršálek, Veronika Doubková, Petr Chloupek, Jana Čaloudová, Zdeňka Svobodová and Jana Blahová

Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice pp. 106-112

Paola Hernández-Carranza, Arely Peralta-Pérez, Raúl Avila-Sosa, Irving Israel Ruiz-López, Alfredo César Benitez-Rojas and Carlos Enrique Ochoa-Velasco

Dissemination and characteristics of Klebsiella spp. at the processed cheese plant pp. 113-121

Tereza Gelbíčová, Kristýna Kořená, Lucie Pospíšilová-Hlucháňová, Nicol Straková and Renáta Karpíšková

Simultaneous quantifications of four purine derivatives biomarkers in cow milk by SPE HPLC-DAD pp. 122-130

Mihaela Vlassa, Filip Miuța and Cătălin Dragomir

Mycotoxins in oat flakes - changes during production and occurrence on the Czech market pp. 131-139

Tomas Dropa, Zbynek Dzuman and Petra Jonatova

A study of combined minced meat from hydrobionts for snacks pp. 140-148

Dementieva Natalia Valerievna, Boitsova Tatiana Maryanovna and Bogdanov Valeryi Dmitrievich

2021, volume 39, articles 1

Congratulations on the life anniversary of prof. Pavel Jelen, Ph.D., P.Eng., Professor Emeritus of University of Alberta, Edmonton and University of Chemistry and Technology, Prague pp. 1-2

Milada Plocková

Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours pp. 3-8

Marcela Sluková, Lucie Jurkaninová, Ivan Švec and Pavel Skřivan

Effects of cultivation media and NaCl concentration on the growth kinetics and biogenic amine production of Lactobacillus reuteri pp. 9-16

Patrik Body, Gabriel Greif, Gabriela Greifová, Margaréta Sliacká and Mária Greifová

Combined effect of high temperature and drought on yield and malting quality of barley pp. 17-22

Ivan Bohačenko, Vratislav Psota, Jiří Hartmann and Markéta Musilová

Antioxidant potential of tea assessed by optical absorption spectroscopy in DNA-encased carbon nanotubes pp. 23-28

Lijun Wang, Shusuke Oura and Yongbo Wu

Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients pp. 29-34

Ozen Parlak and Ayse Neslihan Dundar

Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients pp. 35-41

Rima Kumalasari, Luki Vanadiani, Riyanti Ekafitri, Ina Siti Nurminabari, Dewi Desnilasari, Nur Kartika Indah Mayasti and Diki Nanang Surahman

Modelling the inactivation of Staphylococcus aureus at moderate heating temperatures pp. 42-48

Veronika Lehotová, Karla Miháliková, Alžbeta Medveďová and Ľubomír Valík

Phloridzin as a marker for evaluation of fruit products authenticity pp. 49-57

Magdaléna Hrubá, Josef Baxant, Helena Čížková, Veronika Smutná, František Kovařík, Rudolf Ševčík, Kristýna Hanušová and Aleš Rajchl

Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments pp. 58-62

Nurhayati Nurhayati and Mulono Apriyanto