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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2020, volume 38, articles 6

Lactoperoxidase system in the dairy industry: Challenges and opportunities pp. 337-346

Emmanuelle Silva, Juliana Oliveira, Yhelda Silva, Stela Urbano, Danielle Sales, Edgar Moraes, Adriano Rangel and Katya Anaya

New food compositions to increase the content of phenolic compounds in extrudates pp. 347-358

Evžen Šárka, Marcela Sluková and Petra Smrčková

Polyphenol composition of lettuce cultivars affected by mineral and bio-organic fertilisation pp. 359-366

Dimitar Bojilov, Soleya Dagnon, Kostadin Kostadinov and Stoyan Filipov

The influence of lupine flour on selected parameters of novel bakery products pp. 367-374

Jana Štefániková, Veronika Valková, Veronika Nagyová, Matej Hynšt, Michal Miškeje, Petra Borotová, Vladimír Vietoris, Július Árvay and Tatiana Bojňanská

Cost analysis of drying process by studying its kinetic parameters: A new study in Mexican chillies pp. 375-387

José Carrera-Escobedo, Oscar Cruz-Domínguez, César Guzmán-Valdivia, Victor Carrera-Escobedo, Mario García-Ruiz and Héctor Durán-Muñoz

Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. Castillo pp. 388-396

Eugenio Ivorra, Juan Camilo Sarria-González and Joel Girón-Hernández

The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits pp. 397-403

Amal Hassan Alshawi

Relationship between the fat and oil composition and their initial oxidation rate during storage pp. 404-409

Monika Sabolová, Václav Zeman, Gabriela Lebedová, Marek Doležal, Josef Soukup and Zuzana Réblová

Antioxidant content and antioxidant activity in raisins from seedless hybrid vine varieties with coloured grape juice pp. 410-416

Venelin Roychev, Milena Tzanova, Neli Keranova and Penka Peeva

Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages pp. 417-421

Matúš Várady, Tatiana Hrušková and Peter Popelka

2020, volume 38, articles 5

Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour pp. 265-272

Li Cuicui and Lu Qiyu

Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese pp. 273-279

Jana Štefániková, Patrícia Martišová, Július Árvay, Ervín Jankura, Miroslava Kačániová, Jana Gálová and Vladimír Vietoris

Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmon pp. 280-286

Joana Šalomskiené, Dovilé Jonkuviené, Irena Mačioniené, Raimundas Narkevičius and Reda Riešuté

Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates pp. 287-292

Leila Arfaoui

Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36 pp. 293-300

Raden Haryo Bimo Setiarto, Harsi Dewantari Kusumaningrum, Betty Sri Laksmi Jenie, Tatik Khusniati and Sulistiani Sulistiani

The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat pp. 301-307

Anna Draszanowska, Mirosława Karpińska-Tymoszczyk and Magdalena Anna Olszewska

Prospective antimycotoxigenic action of wild Opuntia ficus-indica by-products pp. 308-314

Ahmed Noah Badr, Karolina Gromadzka, Mohamed Gamal Shehata, Kinga Stuper-Szablewska, Kinga Drzewiecka and Adel Gabr Abdel-Razek

Screening of Lactobacillus plantarum with broad-spectrum antifungal activity and its application in preservation of golden-red apples pp. 315-322

Kangning Li, Wenyi Zhang, Lai-Yu Kwok and Bilige Menghe

Heat-resistance of suspect persistent strains of Escherichia coli from cheesemaking plants pp. 323-329

Irena Němečková, Šárka Havlíková, Tereza Gelbíčová, Lucie Pospíšilová, Eliška Hromádková, Jana Lindauerová, Alžběta Baráková and Renáta Karpíšková

Control of selected fermentation indices by statistically designed experiments in industrial scale beer fermentation pp. 330-336

Krzysztof Kucharczyk, Krzysztof Żyła and Tadeusz Tuszyński

2020, volume 38, articles 4

Effects of drying techniques on chemical composition and volatile constituents of bee pollen pp. 203-208

Merve Keskin and Asli Özkök

Detecting soybean and milk in dairy and soy products with post-PCR high resolution melting assays pp. 209-214

Tereza Sovová, Barbora Křížová, Ladislav Kučera and Jaroslava Ovesná

Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese pp. 215-222

Giuseppe Natrella, Giuseppe Gambacorta and Michele Faccia

Effect of wine maturing on the colour and chemical properties of Chardonnay wine pp. 223-228

Martin Bartkovský, Boris Semjon, Slavomír Marcinčák, Peter Turek and Viera Baričičová

Stickiness and agglomeration of blackberry and raspberry spray dried juices using agave fructans and maltodextrin as carrier agents pp. 229-236

Vania S. Farías-Cervantes, Yolanda Salinas-Moreno, Alejandra Chávez-Rodríguez, Guadalupe Luna-Solano, Hiram Medrano-Roldan and Isaac Andrade-González

Reduction in sodium chloride content in saltine crackers through an edible coating pp. 237-241

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

Antioxidant ability of polyphenols from black rice, buckwheat and oats: In vitro and in vivo pp. 242-247

Fengying Xie, Yuchen Lei, Xue Han, Yuying Zhao and Shuang Zhang

Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks pp. 248-254

Mateja Lušnic Polak, Lea Demšar, Iva Zahija and Tomaž Polak

Monitoring of gluten in Czech commercial beers pp. 255-258

Marek Pernica, Rastislav Boško, Zdeněk Svoboda, Karolína Benešová and Sylvie Běláková

Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueur pp. 259-263

Oskar Szczepaniak, Joanna Kobus-Cisowska and Dominik Kmiecik

2020, volume 38, articles 3

Grapevine extracts and their effect on selected gut-associated microbiota: In vitro study pp. 137-143

Michaela Rollová, Lucia Gharwalová, Aleš Krmela, Věra Schulzová, Jana Hajšlová, Petr Jaroš, Irena Kolouchová and Olga Maťátková

The effect of yeast generations on fermentation, maturation and volatile compounds of beer pp. 144-150

Krzysztof Kucharczyk, Tadeusz Tuszyński, Krzysztof Żyła and Czesław Puchalski

Discrimination of Thymus, Origanum, Satureja and Thymbra species from the family Labiatae by untargeted metabolomic analysis pp. 151-157

Nurcan Aysar Guzelsoy, Filiz Çavuş and Oya Kaçar

Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch pp. 158-163

Tomasz Sawicki, Natalia Bączek and Małgorzata Starowicz

Effects of monoacylglycerols and chitosan on the biogenic amine formation in the flesh of rainbow trout (Oncorhynchus mykiss) pp. 164-170

Kateřina Matějková, Martin Křížek, Eva Dadáková, František Vácha and Tamara Pelikánová

Palm date (Phoenix dactylifera) seeds: A rich source of antioxidant and antibacterial activities pp. 171-178

Abuelgassim Omer Abuelgassim, Mohamed Abdellatif Eltayeb and Farid Shokry Ataya

Comparative analysis of riboflavin and thiamine in raw and commercial honey pp. 179-184

Slavica Sunarić, Jelena Živković, Ana Spasić, Jelena Lalić and Jelena Matejić

Production of butyric acid at constant pH by a solventogenic strain of Clostridium beijerinckii pp. 185-191

Marek Drahokoupil and Petra Patáková

Acceptance of bars with edible insects by a selected group of students from Tri-City, Poland pp. 192-197

Joanna Bartkowicz and Ewa Babicz-Zielińska

Genetic features of Czech blue poppy (Papaver somniferum L.) revealed by DNA polymorphism pp. 198-202

Pavel Svoboda, Jakub Vašek, Pavel Vejl and Jaroslava Ovesná

2020, volume 38, articles 2

A targeted analysis of flavonoids in asparagus using the UPLC-MS technique pp. 77-83

Ming Zhang, Guihong Zhao, Guisheng Zhang, Xinyang Wei, Mingxia Shen, Liping Liu, Xiangying Ding and Yong Liu

Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue pp. 84-93

Zhengyi Hu, Yao Tong, Anne Manyande and Hongying Du

Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines pp. 94-102

Tereza Drtilová, Katarína Ďurčanská, Andrea Machyňáková, Ivan Špánik, Tatiana Klempová and Katarína Furdíková

The effect of CO2 concentration on sweet cherry preservation in modified atmosphere packaging pp. 103-108

Shaohua Xing, Xiaoshuan Zhang and Hansheng Gong

Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market pp. 109-114

Beata Paszczyk and Joanna Łuczyńska

Optimization of ultrasound assisted extraction method for polyphenols from Desmodium triquetrum (L.) DC. with response surface methodology (RSM) and in vitro determination of its antioxidant properties pp. 115-122

Geyin Zhang, Yunru Chen, Kinza Tariq, Zhaoxia An, Shuaiyang Wang, Fareed Qumar Memon, Weiyu Zhang and Hongbin Si

Influence of high CO2 modified atmosphere packaging on some quality characteristics of fresh farmed pufferfish (Takifugu obscurus) during refrigerated storage pp. 123-130

Peiyun Li, Shiyuan Fang, Jingbang Wang, Jun Mei and Jing Xie

The application of NIR spectroscopy in moisture determining of vegetable seeds pp. 131-136

Jonna Szulc, Grażyna Gozdecka and Wojciech Poćwiardowski

2020, volume 38, articles 1

A study on wine sensory evaluation by the statistical analysis method pp. 1-10

Gang-Ling Hou, Bin Ge, Liang-Liang Sun and Kai-Xin Xing

Chemical, microbial and antioxidant activity of Cola lepidota K. Schum fruits pp. 11-19

Solomon Oranusi, Adeola Onibokun, Oluwatoyosi Afolabi, Chineme Okpalajiaku, Anita Seweje, Bunmi Olopade and Yemisi Obafemi

Effect of ultrasound treatment on the quality and contents of polyphenols, lycopene and rutin in tomato fruits pp. 20-27

Erik Gustavo Tovar-Pérez, Selene Aguilera-Aguirre, Ulises López-García, Maribel Valdez-Morales, Alma Karina Ibarra-Zurita, Rosa Isela Ortiz-Basurto and Alejandra Chacón-López

Selected physical parameters and chemical compounds of different types of tomatoes pp. 28-35

Justyna Ewa Bojarska, Beata Piłat, Katarzyna Małgorzata Majewska, Daria Anna Sobiechowska and Agnieszka Narwojsz

Monitoring of imidazole dipeptides in meat products by capillary zone electrophoresis pp. 36-42

Emőke Szerdahelyi, Barbara Csehi, Krisztina Takács, Eszter Korompai, András Nagy, Éva Gelencsér and László Friedrich

Folate determination in livers of different animal species pp. 43-48

Marta Czarnowska-Kujawska, Elżbieta Gujska and Joanna Michalak

Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions pp. 49-56

Ivan Švec, Rasa Kapačinskaité and Marie Hrušková

Influence of co-encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viability pp. 57-62

Monika Kumherová, Kristina Veselá, Kateřina Jokešová, Iveta Klojdová and Šárka Horáčková

Detection of antibacterial residues in milk by HPLC-DAD and microbial inhibitor tests pp. 63-71

Sofia Christoforidou, Eftychia Karageorgou, Maria Ioannidou, Evdoxios Psomas, Martha Maggira and Georgios Samouris

Attitude of assessors in the Czech Republic to the consumption of house cricket Acheta domestica L. - A preliminary study pp. 72-76

Lenka Kouřimská, Veronika Kotrbová, Martin Kulma, Anna Adámková, Jiří Mlček, Monika Sabolová and Dana Homolková