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.

2017, volume 35, articles 6

Antioxidant activity and phenolic acid content of selected vegetable broths pp. 469-475

Bilge Ertekin Filiz, Nazli Korkmaz, Nilgun H. Budak, Atif C. Seydim and Zeynep B. Guzel Seydim

Adsorption of apple polyphenols onto β-glucan pp. 476-482

Lidija Jakobek, Petra Matić, Vedrana Krešić and Andrew R. Barron

Identification of volatile flavour components of Tuber melanosporum using simultaneous distillation-extraction pp. 483-487

Tao Liu, Tao Feng and Wanchao Chen

Geographical origin of honey from eight sub-regions of Bosnia and Herzegovina pp. 488-495

Vildana Alibabić, Melisa Oraščanin and Nada Vahčić

Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality pp. 496-506

Alba Casado, Alberto Álvarez, Leticia González, Domingo Fernández, José L. Marcos and María E. Tornadijo

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake pp. 507-516

Antun Jozinović, Đurđica Ačkar, Stela Jokić, Jurislav Babić, Jelena Panak Balentić, Marija Banožić and Drago Šubarić

Properties of fish and beef restructured by MTG derived from Streptomyces mobaraensis grown in media based on enzymatic hydrolysates of sorghum pp. 517-521

Guadalupe Rodríguez Castillejos, José Ramírez de León, Guadalupe Bustos Vázquez and Octelina Castillo Ruíz

Effect of the dough mixing process on the quality of wheat and buckwheat proteins pp. 522-531

Marcela Sluková, Julie Levková, Alena Michalcová, Šárka Horáčková and Pavel Skřivan

2017, volume 35, articles 5

Contribution of linoleic acid to the formation of advanced glycation end products in model systems during heat treatment pp. 367-375

Xin Zhao, Lu Yue, Xincheng Liu and Ling Liu

Components responsible for antimicrobial activity of propolis from continental and Mediterranean regions in Croatian pp. 376-385

Ivana Tlak Gajger, Iva Pavlović, Mirza Bojić, Ivan Kosalec, Siniša Srečec, Toni Vlainić and Josipa Vlainić

Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages pp. 386-391

Ivona Djurkin Kušec, Danijela Samac, Vladimir Margeta, Žarko Radišić, Dragutin Vincek and Goran Kušec

Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel pp. 392-400

Iñaki Etaio, Pilar F. Gil, Mónica Ojeda, Luis Javier R. Barron and Francisco José Pérez Elortondo

Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market pp. 401-406

Małgorzata Makarewicz, Stanisław Kowalski, Marcin Lukasiewicz and Magdalena Małysa-Paśko

Antidiabetic Compounds in Stem Juice from Banana pp. 407-413

Dong Nguyen, Alena Nováková, Klára Spurná, Jiří Hričko, Huong Phung, Jitka Viktorová, Milena Stránská, Jana Hajšlová and Tomáš Ruml

Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA pp. 414-423

Vassilia Sinanoglou, Dimitra Houhoula, Vasiliki Kyrana and Vladimiros Lougovois

Rheological Characteristics of Composite Flour with Linseed Fibre - Relationship to Bread Quality pp. 424-431

Marie Hrušková and Ivan Švec

Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour pp. 432-439

Tatjana Krivorotova, Jolanta Sereikaite and Pawel Glibowski

Rheological properties of sugarfree milk chocolate: Comparative study and optimisation pp. 440-448

Haniyeh Rasouli-Pirouzian, Seyed Hadi Peighambardoust and Sodeif Azadmard-Damirchi

Comparative quality assessment of different drying procedures for plum fruits (Prunus domestica L.) pp. 449-455

Hadi Samimi Akhijahani, Akbar Arabhosseini and Mohammad Hossein Kianmehr

Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel pp. 456-465

Javier David Vega Arroy, Hector Ruiz-Espinosa, Juan Jose Luna-Guevara, Maria L. Luna-Guevara, Paola Hernández-Carranza, Raúl Ávila-Sosa and Carlos Enrique Ochoa-Velasco

Influence of modified atmosphere packaging on freshness parameters of organic chicken meat - short communication pp. 466-468

Fouad Ali Abdullah Abdullah, Hana Buchtová and Peter Turek

2017, volume 35, articles 4

The effect of dietary Se supplementation on the Se status and physico-chemical properties of eggs - a review pp. 275-284

Miroslava Fašiangová, Gabriela Bořilová and Radka Hulánková

Curcumin and its allied analogues: epigenetic and health perspectives - a review pp. 285-310

Muhammad Imran, Muhammad Nadeem, Muhammad Asif Khan, Sheraz Ahmed, Ali Imran, Rai Muhammad Amir, Muhammad Umair Arshad, Syed Amir Gilani, Farhan Saeed, Abdur Rauf, Zaffar Mehmood, Shaista Khan and Hafiz Ansar Rasul Suleria

Growth inhibition of foodborne pathogens in camel milk: Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. and E. coli O157:H7 pp. 311-320

Aisha Abusheliabi, Murad A. Al-Holy, Hind Al-Rumaithi, Sufian Al-Khaldi, Anas A. Al-Nabulsi, Richard A. Holley and Mutamed Ayyash

Some physiochemical properties of Acacia honey from different altitudes of the Asir Region in Southern Saudi Arabia pp. 321-327

Mohammed Elimam Ahamed Mohammed, Abdallah Alfifi, Abdalaziz Aalmudawi, Mohammad Y Alfaifi, Serag Eldin I Elbehairi and Helmey Atallah Al-Bushnaq

Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysis pp. 328-338

Zhouyong Dong, Gang Tian, Zhaogang Xu, Mingyue Li, Min Xu, Yajun Zhou and Hui Ren

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine pp. 329-345

Franc Čuš, Polona Zabukovec and Hans-Josef Schroers

Phytochemical changes in heated Rosa species fruits and seeds pp. 345-351

Mehmet Güneş, Ümit Dölek and Mahfuz Elmastaş

Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers pp. 352-359

Daiane Terezinha de Oliveira Fagundes, José Manuel Lorenzo, Bibiana Alves dos Santos, Mariane Bittencourt Fagundes, Rosane Teresinha Heck, Alexandre José Cichoski, Roger Wagner and Paulo Cezar Bastianello Campagnol

Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate pp. 360-366

Aleksandra N. Pavlović, Jelena M. Mrmošanin, Jovana N. Krstić, Snežana S. Mitić, Snežana B. Tošić, Milan N. Mitić, Biljana B. Arsić and Ružica J. Micić

2017, volume 35, articles 3

Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages pp. 189-193

Branislav Šojić, Vladimir Tomović, Marija Jokanović, Predrag Ikonić, Natalija Džinić, Sunčica Kocić-Tanackov, Ljiljana Popović, Tatjana Tasić, Jovo Savanović and Nataša Živković Šojić

Honey Sold Directly by Producers in the Silesian Region of Poland as a Source of Clostridium botulinum Types A, B, E, and F pp. 194-199

Beata Wysok, Joanna Wojtacka, Robert Karczmarczyk, Agnieszka Wiszniewska-Łaszczych, Małgorzata Gomółka-Pawlicka, Joanna Szteyn and Katarzyna Liedtke

The 18O/16O ratio of retail Moravian wines from the Czech Republic in comparison with European wines pp. 200-207

František Buzek, Bohuslava Čejková, Ivana Jačková and Zdeňka Lněničková

Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings pp. 208-213

Krzysztof Dasiewicz, Marta Chmiel and Mirosław Słowiński

Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour pp. 214-222

Lian-Xin Peng, Liang Zou, Mao-Ling Tan, Yuan-Yuan Deng, Juan Yan, Zhu-Yun Yan and Gang Zhao

Validation of a UHPLC-ESI-MS/MS method for anthocyanidin quantification in potato tubers pp. 223-228

Miloslav Šulc, Marie Eliášová, Zora Kotíková and Jaromír Lachman

Lipolysis and oxidation of lipids during egg storage at different temperatures pp. 229-235

Qingling Wang, Guofeng Jin, Ning Wang, Xin Guo, Yongguo Jin and Meihu Ma

Improved chromatic and sensory characteristics of Plavac Mali wines - efficiency of maceration enzymes pp. 236-245

Ivana Alpeza, Karin Kovačević Ganić, Andreja Vanzo and Stanka Herjavec

Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment pp. 246-250

Andrea Nieto, Maria Jose Grande Burgos, Antonio Gálvez and Rubén Pérez Pulido

Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetables pp. 251-258

Andrzej Ochrem, Piotr Zapletal, Justyna Żychlińska-Buczek, Dorota Maj, Barbara Czerniejewska-Surma, Joanna Pokorska and Dominika Kułaj

Separation of immunoglobulins from colostrum using methods based on salting-out techniques pp. 259-266

Volodymyr Skalka, Nikolay Shakhno, Jiří Ečer and Ladislav Čurda

Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methods pp. 267-273

Ewelina Strąk, Maria Balcerek and Urszula Dziekońska-Kubczak

2017, volume 35, articles 2

White lupin (Lupinus albus L.) - nutritional and health values in human nutrition - a review pp. 95-105

Janusz Prusinski

Prevalence and characteristics of Salmonella in retail poultry and pork meat in the Czech Republic during 2013-2014 pp. 106-112

Petra Myšková and Renáta Karpíšková

Purification and characterisation of a fungicidal peptide from Bacillus amyloliquefaciens NCPSJ7 pp. 113-121

Junhua Wang, Shuangzhi Zhao, Jiying Qiu, Qingxin Zhou, Xiaoyong Liu, Xue Xin, Danyang Guo, Tatyana G. Yudina, Yifen Wang$, Hua Sun, Xiangyan Chen and Leilei Chen

Application of InDel markers based on the chloroplast genome sequences for authentication and traceability of tartary and common buckwheat pp. 122-130

Kwang-Soo Cho, Su-Young Hong, Bong-Kyoung Yun, Hong-Sik Won, Young-Ho Yoon, Ki-Beom Kwon and Manjulatha Mekapogu

Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine pp. 131-142

Katarína Furdíková, Katarína Makyšová and Ivan Špánik

Influence of germination temperatures on the chemical composition of wheat (Triticum aestivum L.) seeds pp. 143-148

František Hnilička, Alena Hejtmánková, Matyáš Orsák and Helena Hniličková

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products pp. 149-159

Pil-Nam Seong, Hyun-Woo Seo, Soo-Hyun Cho, Yoon-Seok Kim, Sun-Moon Kang, Jin-Hyoung Kim, Geun-Ho Kang, Beom-Young Park, Sung-Sil Moon and Hoa Van-Ba

Detection of PCR inhibition in food and feed with a synthetic plasmid pp. 160-164

Tereza Sovová, Barbora Křížová, Lenka Drábková and Jaroslava Ovesná

The demand for beer in Czech Republic: inderstanding longrun on- and off-trade price elasticities pp. 165-170

Stanislava Grosová, Michal Masár, Olga Kutnohorská and Vladimír Kubeš

Sparkling wine production by immobilised yeast fermentation pp. 171-179

Borislav Miličević, Jurislav Babić, Đurđica Ačkar, Radoslav Miličević, Antun Jozinović, Huska Jukić, Vlado Babić and Drago Šubarić

Optimisation of high hydrostatic pressure assisted extraction of anthocyanins from rabbiteye blueberry pomace pp. 180-187

Haining Zhang and Yongkun Ma

2017, volume 35, articles 1

List of Review 2016 pp. I-II

Editors

Innovations in the food packaging market - intelligent packaging - a review pp. 1-6

Anetta Barska and Joanna Wyrwa

Finger millet bioactive compounds, bioaccessibility, and potential health effects - a review pp. 7-17

Henry Okwudili Udeh, Kwaku Gyebi Duodu and Afam Israel Obiefuna Jideani

Flaxseed varieties: composition and influence on the growth of probiotic microorganisms in milk pp. 18-23

Jana Smolová, Irena Němečková, Marcela Klimešová, Zdeněk Švandrlík, Marie Bjelková, Vladimír Filip and Jan Kyselka

Optimisation of an extraction technique of fish allergens suitable for detection and diagnosis pp. 24-31

Jiaju Ma, Tushar Ramesh Pavase, Zhen-Xing Li and Hong Lin

Antioxidant properties and production of monacolin k, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus pp. 32-39

Prodpran Pengnoi, Rapeepun Mahawan, Chartchai Khanongnuch and Saisamorn Lumyong

Discrimination of producing areas of Astragalus membranaceus using electronic nose and UHPLC-PDA combined with chemometrics pp. 40-47

Wenlong Wei, Jinhua Li and Linfang Huang

Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre pp. 48-56

Lucia Padalino, Amalia Conte, Lucia Lecce, Desislava Likyova, Vincenzo Sicari, Teresa Maria Pellicanò, Marco Poiana and Matteo Alessandro Del Nobile

Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate pp. 57-66

Mingzhe Pan, Xianjun Meng, Lianzhou Jiang, Dianyu Yu and Tianyi Liu

Two resistant starches applied in bread pp. 67-72

Evžen Šárka, Miroslava Kubová, Iva Wiege, Pavel Horák, Petra Smrčková, Václav Dvořáček and David Chena

Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts pp. 73-78

Gordana Šimić, Daniela Horvat, Krešimir Dvojković, Ivan Abičić, Marija Viljevac Vuletić, Marijana Tucak and Alojzije Lalić

Chia and teff as improvers of wheat-barley dough and cookies pp. 79-88

Ivan Švec, Marie Hrušková and Barbora Babiaková

Ultrasonic microwave-assisted extraction of polyphenols, flavonoids, triterpenoids, and vitamin C from Clinacanthus nutans pp. 89-94

Qun Yu, Chuan Li, Zhenhua Duan, Bing Liu, Weiwen Duan and Feifei Shang