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 ().

Access Statistics for this journal.
Is something missing from the series or not right? See the RePEc data check for the archive and series.

2019, volume 37, articles 6

Processing technology of tea bakery foods - a Review pp. 391-402

Hongchun Cui, Jianyong Zhang, Jizhong Yu, Heyuan Jiang, Cun Ao and Haitao Huang

Application of fermented soya as a bacterial starter for production of fermented milk pp. 403-408

Jurate Slapkauskaite, Aiste Kabasinskiene and Dalia Sekmokiene

Distribution of extracellular DNA in Listeria monocytogenes biofilm pp. 409-416

Martina Šuláková, Jarmila Pazlarová, Rikke Louise Meyer and Kateřina Demnerová

Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage pp. 417-424

Khabat Noori Hussein, László Friedrich, Gabriella Kiskó, Emna Ayari, Csaba Németh and István Dalmadi

Analysis of total arsenic content in purchased rice from Ecuador pp. 425-431

Oliva L. Atiaga-Franco, Xose L. Otero, Alejandrina Gallego-Picó, Luis A. Escobar-Castañeda, Juan C. Bravo-Yagüe and David Carrera-Villacrés

Pulsed electric field enhanced freeze-drying of apple tissue pp. 432-438

Yali Wu and Dongguang Zhang

The occurrence of the selected Fusarium mycotoxins in Czech malting barley, harvested in 2012-2017 pp. 439-445

Zdeněk Svoboda, Renata Mikulíková, Karolína Benešová and Sylvie Běláková

Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties pp. 446-455

Ayla Arslaner, Mehmet Ali Salik, Salih Özdemir and Ahmet Akköse

Preparation of starch phosphate carbamides and its application for improvement of noodle quality pp. 456-462

Yaojun Sun, Shengru Yang, Guanglei Li and Mengxing Li

Activity of natural radionuclide 210Pb in different foodstuffs in the Czech Republic and its annual intake pp. 463-468

Miluše Bartusková, Irena Malátová, Věra Bečková and Jiří Hůlka

2019, volume 37, articles 5

Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products - a Review pp. 301-311

Francisco E. Carvajal-Larenas

Optimization of divalent metal cations for maximal concentration of Monacolin K in Monascus M1 by response surface methodology pp. 312-318

Lin Lin, Lei Jiang, Hongzhen Guo, Li Yang and Zizheng Liu

Mannitol evaluated mineral absorption and bone retention in ovariectomized rats pp. 319-324

Jin Xiao, Ei Sakaguchi and Bin Lin Shi

Chemical composition, safety and quality attributes of traditional cottage sausage pp. 325-331

Krzysztof Surówka, Ireneusz Maciejaszek, Kamila Walczak, Maria Walczycka, Barbara Surówka, Magdalena Rzepka and Joanna Banaś

Storage stability of fermented milk with probiotic monoculture and transglutaminase pp. 332-337

Izabela Dmytrów, Anna Mituniewicz-Małek, Małgorzata Ziarno and Jerzy Balejko

Fungal contamination spices from Indonesia with emphasis on Aspergillus flavus pp. 338-344

Kiki Nurtjahja, Cut Fatimah Zuhra, Helmina Sembiring, Aditiya Bungsu, Jesica Simanullang, Juwita Esterina Silalahi, Betriana Novi Lenta Gultom and Sartini Sartini

The gluten content in oat products available on the Czech market pp. 345-350

Jana Rysová, Eva Mašková and Zuzana Šmídová

Phytochemical and antioxidant screening of some extracts of Juniperus communis L. and Juniperus oxycedrus L pp. 351-358

Nebojša Živić, Slaviša Milošević, Vidoslav Dekić, Biljana Dekić, Novica Ristić, Milenko Ristić and Ljiljana Sretić

l-Ascorbic acid content and antioxidant capacity in less-known fruit juices pp. 359-365

Ivo Soural, Petr Šnurkovič and Monika Bieniasz

Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage pp. 366-373

Anita Rokaityte, Gintare Zaborskiene, Sonata Gustiene, Raimondas Raudonis, Valdimaras Janulis, Galina Garmiene and Arturas Stimbirys

Characterisation of flaxseed cultivars based on NIR diffusion reflectance spectra of whole seeds and derived samples pp. 374-382

Yana Troshchynska, Roman Bleha, Lenka Kumbarová, Marcela Sluková, Andrej Sinica and Jiří Štětina

Influence of nitrogen sources on growth of thraustochytrids in waste water from the demineralization of cheese whey pp. 383-390

Tomáš Humhal, Olga Kronusová, Petr Kaštánek, Tomáš Potočár, Jana Kohoutková and Tomáš Brányik

2019, volume 37, articles 4

Efficacy of chemical agents and power ultrasound on biofilms formed by Asaia spp. - spoilage bacteria in beverage industries pp. 221-225

Iveta Šístková, Iveta Horsáková, Miroslav Čeřovský and Helena Čížková

Effect of oil contents on gluten network during the extrusion processing pp. 226-231

Feng Jia, Jinshui Wang, Yu Chen, Xia Zhang, Qi Wang, Di Chen and Changfu Zhang

The influence of geographical origin on honey composition studied by Polish and Slovak honeys pp. 232-238

Monika Tomczyk, Maria Tarapatskyy and Małgorzata Dżugan

Metabolomics-based authentication of wines according to grape variety pp. 239-245

Leos Uttl, Kamila Hurkova, Vladimir Kocourek, Jana Pulkrabova, Monika Tomaniova and Jana Hajslova

The effect of drying temperature on the properties of gelatin from carps (Cyprinus carpio) skin pp. 246-251

Joanna Tkaczewska, Maciej Wielgosz, Piotr Kulawik and Marzena Zając

Antioxidant properties and resveratrol content of Polish Regent wines from Podkarpacie region pp. 252-259

Sabina Bednarska, Aneta Dabrowa, Joanna Kisala and Idalia Kasprzyk

Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734 pp. 260-267

Katarzyna Skrzypczak, Waldemar Gustaw, Anna Kononiuk, Bartosz Sołowiej and Adam Waśko

Onion waste as a rich source of antioxidants for meat products pp. 268-275

Jan Bedrníček, Ivana Laknerová, Zuzana Linhartová, Jaromír Kadlec, Eva Samková, Jan Bárta, Veronika Bártová, Jan Mráz, Milan Pešek, Renata Winterová, Naděžda Vrchotová, Jan Tříska and Pavel Smetana

Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab pp. 276-284

Joseane Bressiani, Tatiana Oro, Paola Maria Lopes Da Silva, Flávio Martins Montenegro, Telma Elita Bertolin, Luiz Carlos Gutkoski and Marcia Arocha Gularte

Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ pp. 285-291

Marijana Sakač, Pavle Jovanov, Jovana Petrović, Lato Pezo, Aleksandar Fišteš, Ivana Lončarević and Biljana Pajin

Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on γ-aminobutyric acid synthesis pp. 292-300

Yulong Huang, Na Chen, Fengxia Wang, Shen Song, Jie Guo, Zhongcun Pang and Ji Zhang

2019, volume 37, articles 3

Present status on removal of raffinose family oligosaccharides - a Review pp. 141-154

Jian Zhang, Guangsen Song, Yunjun Mei, Rui Li, Haiyan Zhang and Ye Liu

Antioxidant activity and identification of food proteins by digestive enzyme supplementation and fermentation with Lactobacillus kefiri pp. 155-164

Ufuk Gökçe Ayranci, Anil Şeker, Sevda Arisoy, Hüseyin Çimen and Özlem Üstün-Aytekin

Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS pp. 165-172

Elif Inan-Eroglu, Atila Gulec and Aylin Ayaz

LC-MS/MS method for the detection of multiple classes of shellfish toxins pp. 173-179

Ling Jan Chiou, Tai Sheng Yeh and Jiing Chuan Chen

Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal protein pp. 180-185

Bo Yeon Park and Kyung Young Yoon

Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets pp. 186-191

Marlena J. Baryczka, Iwona Chwastowska-Siwiecka and Jacek Kondratowicz

Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters pp. 192-198

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

Discrimination of flax cultivars based on visible diffusion reflectance spectra and colour parameters of whole seeds pp. 199-204

Yana Troshchynska, Roman Bleha, Lenka Kumbarová, Marcela Sluková, Andrej Sinica and Jiří Štětina

Authentication of meat species and net muscle proteins: updating of an old concept pp. 205-211

Monika Jiru, Milena Stranska-Zachariasova, Vladimir Kocourek, Ales Krmela, Monika Tomaniova, Jan Rosmus and Jana Hajslova

Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate pp. 212-220

Yazhen Zhang, Wenfei Xiong, Lingling Lei, Yaqiong Pei, Lingling He, Tingyang Ai, Yan Li, Bin Li, Yuan Jiang, Xingnian Liu and Ling Wang

2019, volume 37, articles 2

Chemical composition, antimicrobial and insecticidal activities of the tunisian Citrus aurantium essential oils pp. 81-92

Enis Ben Bnina, Hafedh Hajlaoui, Ikbal Chaieb, Majda Daami-Remadi, Moncef Ben Said and Hichem Ben Jannet

Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids pp. 93-98

Banu Akgün, Seda Genc, Qiaofen Cheng and Özlem Isik

RSM/ANN based optimized recovery of phenolics from mulberry leaves by enzyme-assisted extraction pp. 99-105

Rahman Qadir, Farooq Anwar, Mazhar Amjad Gilani, Sadaf Zahoor, Muhammad Misbah ur Rehman and Muhammad Mustaqeem

Effect of muscle anatomical location on fatty acid composition of beaver (Castor fiber) females pp. 106-111

Violeta Razmaite, Vidmantas Pileckas and Violeta Juškiene

Rapid determination of theaflavins by HPLC with a new monolithic column pp. 112-119

Jianyong Zhang, Hongchun Cui, Heyuan Jiang, Lei Fang, Weiwei Wang, Wei Su and Chunhua Xiong

Effect of flour and sugar particle size on the properties of cookie dough and cookie pp. 120-127

Hüseyin Boz

Modelling and characteristics of thin layer convective air-drying of thyme (Thymus vulgaris) leaves pp. 128-134

Osman YağIz Turan and Fatma Ebru Firatligil

Computer vision and artificial neural network techniques for classification of damage in potatoes during the storage process pp. 135-140

Krzysztof Przybył, Piotr Boniecki, Krzysztof Koszela, Łukasz Gierz and Mateusz Łukomski

2019, volume 37, articles 1

Morphology, physicochemical properties and antioxidant capacity of bee pollens pp. 1-8

Roman Bleha, Tetiana Shevtsova, Vojtěch Kružík, Ján Brindza and Andrej Sinica

Bee breads from two regions of Eastern Ukraine: composition, physical properties and biological activities pp. 9-20

Roman Bleha, Tetiana Shevtsova, Vojtěch Kružik, Tereza Šorpilová, Ivan Saloň, Vladimír Erban, Ján Brindza, Valerii Brovarskyi and Andrej Sinica

Potential of fourier transformed near-infrared (FT-NIR) spectroscopy for rapid analysis of elderberry (Sambucus nigra L.) fruits pp. 21-28

Virág Csorba, Marietta Fodor, Szilvia Kovács and Magdolna Tóth

In vitro cytotoxic and genotoxic effects of donkey milk on lung cancer and normal cells lines pp. 29-35

Cetin Akca, Ozgur Vatan, Dilek Yilmaz, Huzeyfe Huriyet, Nilüfer Cinkilic and Tolga Cavas

In vitro evalution of antibiotic resistance of Lactobacillus bulgaricus strains isolated from traditional dairy products pp. 36-43

Huiling Guo, Wenyi Zhang, Lai-Yu Kwok and Bilige Menghe

The methods analysis of hazards and product defects in food processing pp. 44-50

Krzysztof Przystupa

Purification, characterization and in vitro bile salt-binding capacity of polysaccharides from Armillaria mellea mushroom pp. 51-56

Guoping Yu, Chonghui Yue, Xiaodan Zang, Chao Chen, Liangwei Dong and Yanqiu Liu

Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham pp. 57-61

Markéta Adamcová, Vincent van Andel, Jan Strohalm, Milan Houška and Rudolf Ševčík

Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast pp. 62-68

Laura Heredia-Rodríguez, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez, Aurora de Jesús Garza-Juárez, Vania Urias-Orona, Blanca Edelia González-Martínez, Manuel López-Cabanillas Lomelí and Jesús Alberto Vázquez-Rodríguez

Infrared drying of bee pollen: effects and impacts on food components pp. 69-74

Ayla Isik, Murat Ozdemir and Ibrahim Doymaz

Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice pp. 75-80

Pramuan Saithong, Wanida Tewaruth Chitisankul and Supachai Nitipan