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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2018, volume 36, articles 6

Alcohol and Health: Standards of Consumption, Benefits and Harm - a Review pp. 427-440

Isabela Maria MONTEIRO Vieira, Brenda Lohanny PASSOS Santos, Denise SANTOS Ruzene, Tomáš Brányik, José António Teixeira, João Batista E de Almeida Silva and Daniel PEREIRA Silva

Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils pp. 441-451

Jakub Fišnar, Monika Sabolová and Zuzana Réblová

Lineage and serotype identification of Listeria monocytogenes by matrix-assisted laser desorption ionization-time of flight mass spectrometry pp. 452-458

Štěpán Koudelka, Tereza Gelbíčová, Markéta Procházková and Renáta Karpíšková

Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration pp. 459-469

Ana-Marija JAGATIĆ Korenika, Luna Maslov, Snježana Jakobović, Igor Palčić and Ana Jeromel

Development and application of novel additives in bread-making pp. 470-475

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

Extraction conditions evaluation of pectin methylesterase produced by solid state culture of Aspergillus niger pp. 476-479

Valeria Borszcz, Taísa Renata PIOTROSKI Boscato, Karine Cence, Jamile Zeni, Rogério Luis Cansian, Geciane TONIAZZO Backes and Eunice Valduga

Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice pp. 480-486

Hande Demir, Mustafa Kemal Yildiz, Ismail Becerikli, Sevcan Unluturk and Zehra Kaya

The effect of freezing storage on physical and chemical properties of wild boar meat pp. 487-493

Marian Gil, Paulina Duma-Kocan, Renata Stanisławczyk and Mariusz Rudy

Fermentation process of mulberry juice-whey based Tibetan kefir beverage production pp. 494-501

Bo Li, Xin Gao, Na Li and Jun Mei

2018, volume 36, articles 5

Rapid detection of microbial contamination in UHT milk: practical application in dairy industry pp. 357-364

Martina Kračmarová, Hana Stiborová, Šárka Horáčková and Kateřina Demnerová

Effect of yeast harvest moment on a brewing process in beer produced on an industrial scale pp. 365-371

Krzysztof Kucharczyk, Tadeusz Tuszyński and Krzysztof Żyła

The measurement method of meat conductivity pp. 372-377

Zdeněk Bohuslávek

Quality of beef diaphragm meat in naturally occurring Sarcocystic infection in cattle pp. 378-385

Vytautas Januskevicius, Grazina Januskeviciene and Gintare Zaborskiene

Effects of artificial sweeteners on Lemna minor pp. 386-391

Klára Kobetičová, Klára Anna Mocová, Lucie Mrhálková and Šárka Petrová

Tocochromanol content in commercially prepared fried foods pp. 392-402

Monika Sabolová, Štěpán Czornyj, Jakub Fišnar, Marek Doležal, Dominika Sosnová, Kateřina Matějková and Zuzana Réblová

Effect of glycerol on the physicochemical properties of cereal starch films pp. 403-409

Mona Aghazadeh, Roselina Karim, Russly ABDUL Rahman, Muhammad Tauseef Sultan, Stuart Kenth Johnson and Maryam Paykary

Performance of a freeze concentration pilot plant during the start-up phase pp. 410-414

Fulvia Chiampo

Sensory quality of meat from crossbred boars in relation to their age and slaughter weight pp. 415-419

Lenka Kouřimská, Jaroslav Čítek, Kateřina Zadinová, Monika Okrouhlá, Zdeňka Panovská, Yunus Khatri and Roman Stupka

Rapid evaluation of fresh chicken meat quality by electronic nose pp. 420-426

Edita Raudiené, Darius Gailius, Rimanté Vinauskiené, Viktorija Eisinaité, Gintautas Balčinas, Justina Dobiliené and Laura Tamkuté

2018, volume 36, articles 4

Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria pp. 277-283

Oto Hanuš, Ludmila Křížová, Jana Hajšlová, Jaromír Lojza, Marcela Klimešová, Libor Janů, Petr Roubal, Jaroslav Kopecký and Radoslava Jedelská

Fruit juices with probiotics - new type of functional foods pp. 284-288

Šárka Horáčková, Kristýna Rokytová, Kristina Bialasová, Iveta Klojdová and Marcela Sluková

Antioxidant activity and phenolic content of organic and conventional vine cane extracts pp. 289-295

Lucia Gharwalová, Daniel Hutár, Jan Masák and Irena Kolouchová

Influence of calpain on lamb myofibrillar proteins degradation during in vitro culture pp. 296-300

Mukaddas Muhtar, Ma Yi Qiao, Batur Ablikim, Arzugul Abduwali and Yusup Sulayman

Effect of okara and vital gluten on physico-chemical properties of noodle pp. 301-306

Wei-Chen Pan, Yu-Ming Liu and Sy-Yu Shiau

Colour change and kinetics of winter jujube slices during pulsed air-jet impingement drying pp. 307-313

Yuxue Cao, Gao Wang, Yong Huang, Rongguang Zhu, Qiang Wang, Shiyu Wei and Xuedong Yao

Quality of noodles made from colour-grained wheat pp. 314-320

Dongyun Ma, Jian Zhang, Yaoguang Li and Chenyang Wang

Inlet temperature affects spray drying quality of watermelon powder pp. 321-328

Yue Shi, Jing Wang, Yubin Wang, Huijuan Zhang, Yue Ma, Xiaoyan Zhao and Chao Zhang

Pulsed air jet impingement drying characteristics of winter jujube slices pp. 329-337

Shi-Yu Wei, Gao Wang, Yong Huang, Rong-Guang Zhu, Qiang Wang, Xiang-Nan Zhang, Yu-Xue Cao and Xue-Dong Yao

Optimization, antioxidant activity and bile salts adsorption capacity of the aqueous enzymatic extract from rice bran pp. 338-348

Yuxin Wang, Guoping Yu, Xiaodan Zang and Fei Ye

Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology pp. 349-356

Na Xian and Guohua Hu

2018, volume 36, articles 3

Antioxidant and antihypertensive protein hydrolysates in fish products - a review pp. 195-207

Klaudia Korczek, Joanna Tkaczewska and Władysław Migdał

Effect of different conditions on Listeria monocytogenes biofilm formation and removal pp. 208-214

Pasquale Russo, Agni Hadjilouka, Luciano Beneduce, Vittorio Capozzi, Spiros Paramithiotis, Eleftherios H. Drosinos and Giuseppe Spano

Investigation of hepatitis A and E viruses in mussels collected from the Bosphorus, in Istanbul, Turkey - short communication pp. 215-220

Huseyin Yilmaz, Utku Cizmecigil, Eda Altan Tarakci, Ozge Aydin, Aysun Yilmaz, Mehmet Calicioglu, Gurhan Ciftcioglu, Ali Aydin, Kamil Bostan, Tansel Sireli, Mine Guzel, Asiye Karakullukcu, Bekir Kocazeybek, Wim van der POEL, Juergen Richt and Nuri Turan

Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes pp. 221-226

Jelena BABIĆ Milijašević, Milan Milijašević, Danijela Vranić, Jasna ĐINOVIĆ Stojanović, Slobodan Lilić and Vladimir Korićanac

Phytochemical changes in mango fruit in response to Alternaria alternata infection pp. 227-232

Jiao Li, Liangang Mao, Yanning Zhang, Lan Zhang and Hongyun Jiang

Determination of flavonoids and total polyphenol contents in commercial apple juices pp. 233-238

Leposava Pavun, Snežana Uskoković-Marković, Milena Jelikić-Stankov, Daniela Đikanović and Predrag Đurđević

Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice pp. 239-245

Oludare Olumuyiwa Adekoyeni, Rahman Akinoso, Adekola Felix Adegoke and Stephen Akintunde Fagbemi

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality pp. 246-254

Cuicui Li, Qiyu Lu, Zipeng Liu and Huili Yan

Effect of alginate beads on olfactory sensory perception of paraffin coated cheese pp. 255-260

Citlalli Celeste GONZÁLEZ Ariceaga, Muhammad Inam Afzal, Muhammad Umer, Syed Muhammad USMAN Shah, Haroon Ahmed, Muriel Jacquot and Catherine Cailliez-Grimal

Juices enriched with phenolic extracts from grapes pp. 261-267

Jana Kulichová, Mantana Buaong, Josef Balík, Pavel Híc and Jan Tříska

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells pp. 268-275

Sediqeh Soleimanifard and Naser Hamdami

2018, volume 36, articles 2

Chemical composition of propolis from the Baha region in Saudi Arabia pp. 109-118

Ohood Hasan Almohammadi, Abdulsallam Bakdash, Nael Abu Taha, Ali Abu-Rumman and Sachil Kumar

The use of UniProtKB/BIOPEP for the analysis of oat globulin physicochemical parameters and bioactivity pp. 119-125

Iwona Szerszunowicz and Dorota Nałęcz

Determining the optimal method for DNA isolation from fruit jams pp. 126-132

Tereza Sovová, Barbora Křížová and Jaroslava Ovesná

Starch nanoparticles - two ways of their preparation pp. 133-138

David CHENA Aldao, Evžen Šárka, Pavel Ulbrich and Eva Menšiková

Reduced microbiological contamination following irrigation of germinated seed for foods pp. 139-145

Honorata Danilčenko, Elvyra Jariené, Dalé Televičiuté, Skaidré Suproniené, Jurgita Kulaitiené, Živilé Tarasevičiené, Alvyra Šlepetiené and Judita Černiauskiené

Use of wheat straw and chicken feather hydrolysates as a complete medium for lactic acid production pp. 146-153

Lucia Gharwalová, Leona Paulová, Petra Patáková, Barbora Branská and Karel Melzoch

Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties pp. 154-162

Haluk Ergezer, Halil Ibrahim Kaya and Ömer Şimşek

Influence of post-harvest ripening on the levels of selected compounds in various cherry cultivars pp. 163-168

Jan Goliáš, Naděžda Vrchotová, Jarmila Kožíšková, Petr Kotas and Jan Tříska

Effects of osmotic dehydration vacuum-microwave drying on the properties of tilapia fillets pp. 169-174

Bing Liu, Jun Cao, Ai-Guo Feng, Yan Liu, Qun Yu, Chuan Li and Zhen-Hua Duan

Changes in the levels of selected organic acids and sugars in apple juice after cold storage pp. 175-180

Ján Mezey and Ivana Mezeyová

Biochemical changes of Iranian probiotic Lighvan cheese pp. 181-186

Alireza SHAHAB Lavasani

Convective and microwave drying of onion slices regarding texture attributes pp. 187-193

Özge Süfer, Hande Demir and Seda Sezer

2018, volume 36, articles 1

Bioavailability of corn gluten meal hydrolysates and their effects on the immune system pp. 1-7

Yuan-Qing He, Chao-Yue Ma, Ye Pan, Li-Jing Yin, Jie Zhou, Yuqing Duan, Haihui Zhang and Haile Ma

Fractionation, antioxidant and inhibitory activity of Thai mango seed kernel extracts pp. 8-15

Chaianun Namngam, Supakorn Boonyuen and Praphan Pinsirodom

Identification of biphenyls - contaminants responsible for off-flavour in soft drinks pp. 16-21

Iveta Šístková, Vojtěch Kružík, Aleš Rajchl and Helena Čížková

Development of a triplex real-time PCR for simultaneous detection of allergenic ingredients in processed food pp. 22-27

Wenju Zhang, Yulei Zhao, Qingjin Xu and Qin Chen

Influence of supercritical fluid extract of Cinnamomum zeylanicum bark on physical, bioactive and sensory properties of innovative cinnamaldehyde-enriched chocolates pp. 28-36

Muhammad Ahmar Jahangir, Aamir Shehzad, Masood Sadiq Butt and Muhammad Shahid

Automatic correction of the adverse effects of light on fruit surfaces using the shape-from-shading method pp. 37-43

Shu Zhang, Jun Lu, Lijuan Shi, Xianfeng Wang and Dejia Hou

Effect of different durations of exposure to food-grade organic lactic acid on the growth of S. aureus and E. coli in meat from Persian sheep (Afshari breed) stored at refrigeration temperature pp. 44-50

Mohammad Ali Mogharei, Hamed Ahari, Ali Akbar Safekordi and Shabnam Haghighat Khajavi

Influence of flaxseed components on fermented dairy product properties pp. 51-56

Kristina Bialasová, Irena Němečková, Jan Kyselka, Jiří Štětina, Kateřina Solichová and Šárka Horáčková

Effect of different stabilisation treatments on preparation and functional properties of rice bran proteins pp. 57-65

Shi-Wen Lv, Lei-Yu He and Li-Hui Sun

Qualitative properties of pasta enriched with celery root and sugar beet by-products pp. 66-72

Lucia Minarovičová, Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Dominika Dobrovická and Veronika Kuchtová

Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions pp. 73-80

Somaris Quintana-Martinez, Aldair Morales-Cano and Luis García-Zapateiro

Optimisation of oil extraction from quinoa seeds with supercritical carbon dioxide with co-solvents pp. 81-87

Grażyna Wejnerowska and Anna Ciaciuch

Study on the ageing method and antioxidant activity of black garlic residues pp. 88-97

Feng Xiong, Chun-Hua Dai, Fu-Rong Hou, Pei-Pei Zhu, Rong-Hai He and Hai-Le Ma

Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM pp. 98-108

Aysun Yucetepe, Oznur Saroglu, Ceren Daskaya-Dikmen, Fatih Bildik and Beraat Ozcelik