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.

2015, volume 33, articles 6

INDEX OF VOLUME 33 (2015) AUTHORs INDEX, AUTHOR INSTITUTIONS INDEX pp. I-XII

Editors

Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products pp. 487-499

Vildan Eskicioglu, Senem Kamiloglu and Dilara Nilufer-Erdil

Preparation, separation and antioxidant properties of hydrolysates derived from Grifola frondosa protein pp. 500-506

Yaru Dong, Guohong Qi, Zhiping Yang, Haixiang Wang, Suilou Wang and Guitang Chen

Application of amylographic method for determination of the staling of bakery products pp. 507-512

Marcela Sluková, Miroslav Kubín, Šárka Horáčková and Josef Příhoda

Gluten-free food - the influence of selected qualitative characteristics on consumer decision making of coeliacs in hospitality establishments pp. 513-517

Daniela Šálková and Aleš Hes

Rapid detection of total nitrogen content in soy sauce using NIR spectroscopy pp. 518-522

Jie Xu, Furong Huang, Yuanpeng Li, Zhe Chen and Yong Wang

Influence of thermal and pressure treatments on inhibition of potato tubers sprouting pp. 524-530

Elisabete Maria Cruz Alexandre, Ivo Manuel Mira Abreu Rodrigues and Jorge Manuel Alexandre Saraiva

Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life pp. 531-536

Costantino Fadda, Paolo Antonio Maria Fenu, Giampaolo Usai, Alessandra Del Caro, Yolanda Matia Diez, Anna Maria Sanguinetti and Antonio Piga

A versatile apparatus for the bench scale bleaching and deodorsation of vegetable oils pp. 537-544

Vladimir Filip, Jan Kyselka, Iveta Hrádková, Markéta Berčíková and Klára Cihelková

Cookie making potential of composite flour containing wheat, barley and hemp pp. 545-555

Marie Hrušková and Ivan Švec

Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties pp. 556-563

Shahzad Hussain

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat pp. 564-569

Javad Sadeghinezhad, Bahador Hajimohammadi, Farkhondeh Izadi, Fatemeh Yarmahmoudi and Rocco Latorre

Effect of grapevine rootstocks on qualitative parameters of the Cerason variety pp. 570-579

Jiří Téthal, Mojmír Baroň, Radek Sotolář, Stefan Ailer and Jiří Sochor

2015, volume 33, articles 5

Phenolic amides (avenanthramides) in oats - a review pp. 399-404

Hüseyin Boz

The "Breme" red onion: effects of home-storage methods on quercetin and quercetin-glycoside contents pp. 405-409

Elena Dozio, Alessandra Barassi, Alessandro Ravelli, Ilaria Angeli, Franco Lodi, Gian Vico MELZI d'ERIL and Massimiliano M. CORSI Romanelli

Food safety and label claims for hazelnut allergy traces: evaluation of two PCR assays pp. 410-415

Dimitra P. Houhoula, Kassiani Lagou, Maria Varvaresou, Maria Giannakourou, Sotirios M. Bratakos, Vladimiros Lougovois, John Tsaknis and Stamatis Koussissis

Prooxidant capacity of thermoxidised plant oils pp. 416-423

Zuzana Réblová, Šárka Součková, Jakub Fišnar and Richard Koplík

Content of phytosterols in raw and roasted buckwheat groats and by-products pp. 424-430

Krzysztof Dziedzic, Danuta Górecka, Aurelie Marques, Magdalena Rudzińska and Grażyna Podolska

Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing pp. 431-440

Sabine Sampels, Tomáš Zajíc and Jan Mráz

Discrimination of storage periods for Macrocybe gigantea (Massee) using UV spectral fingerprints pp. 441-448

Yan Li, Ji Zhang, Hong-Gao Liu, Hang Jin, Yuan-Zhong Wang and Tao Li

Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls pp. 449-457

Hee Jin Im and Kyung Young Yoon

Application of lactic acid bacteria for production of fermented beverages based on rice flour pp. 458-463

Michal Magala, Zlatica Kohajdová, Jolana Karovičová, Mária Greifová and Jarmila Hojerová

Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers pp. 464-473

Qingyu Yang, Zhigang Xiao, Yan Zhao, Chunjing Liu, Yan Xu and Junkun Bai

Modification of structural and functional properties of sunflower 11S globulin hydrolysates pp. 474-479

Jian Ren, Chun-Li Song, Ping Wang, Shuang Li, Narasimha-Kumar Kopparapu and Xi-Qun Zheng

Hydraulic characteristic of collagen pp. 479-485

Rudolf Žitný, Aleš Landfeld, Jan Skočilas, Jaromír Štancl, Vlastimil Flegl, Milena Zachariášová, Monika Jírů and Milan Houška

2015, volume 33, articles 4

Current trend and future prospective of functional probiotic milk chocolates and related products - a review pp. 295-301

Deepavali Gadhiya, Ami Patel and Jashbhai B. Prajapati

Inhibitory effects of fresh hops on Helicobacter pylori strains pp. 302-307

Pavel Čermák, Věra Palečková, Milan Houška, Jan Strohalm, Pavla Novotná, Alexandr Mikyška, Marie Jurková and Mariola Sikorová

Microbial contamination of paper-based food contact materials with different contents of recycled fiber pp. 308-312

Zuzana Hladíková, Kristina Kejlová, Jitka Sosnovcová, Dagmar Jírová, Adam Vavrouš, Stanislav Janoušek, Milada Syčová and Vladimír Špelina

Fermentation of soymilk by yoghurt and bifidobacteria strains pp. 313-319

Šárka Horáčková, Andrea Mühlhansová, Marcela Sluková, Věra Schulzová and Milada Plocková

TBARS and microbial growth predicative models of pork sausage stored at different temperatures pp. 320-325

Anna Kaczmarek, Renata Cegielska-Radziejewska, Tomasz Szablewski and Jan Zabielski

Effect of fungicide treatment on Fusarium culmorum and Tri genes transcription in barley malt pp. 326-333

Jozef Pavel, Kateřina Vaculová, Zuzana Faltusová, Ladislav Kučera, Irena Sedláčková, Ludvík Tvarůžek and Jaroslava Ovesná

Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead pp. 334-339

Ildikó Bénes, Katarína Furdíková and Daniela Šmogrovičová

Impact of freezing on flavonoids/radical-scavenging activity of two onion varieties pp. 340-345

Carina Pinho, M. Teresa Soares, Isabel F. Almeida, Ana A.R.M. Aguiar, Catarina Mansilha and Isabel M.P.L.V.O. Ferreira

Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products pp. 346-353

Hana Buchtová, Đani Đorđević, Stanislav Kočárek and Petr Chomát

Volatile compounds in Prošek dessert wines produced from white and red grapes pp. 354-360

Irena Budić-Leto, Iva Humar, Goran Zdunić, Janez Hribar and Emil Zlatić

Immunoreactivity of selected wines commercially available in Poland pp. 361-366

Magdalena Zielińska-Dawidziak, Paulina Górecka and Dorota Piasecka-Kwiatkowska

Microwave drying of green bean slices: drying kinetics and physical quality pp. 367-376

Ibrahim Doymaz, Azmi Seyhun Kipcak and Sabriye Piskin

The effects of using turkey meat on qualitative properties of heat-treated sucuk pp. 377-383

Güzin Kaban and Derya Bayrak

Effects of pre- and post-harvest factors on the selected elements contents in fruit juices pp. 384-391

Francisco J.A. Paula, Raquel P.F. Guiné, Luísa Cruz-Lopes, Armando C. Duarte, Anabela O.S. Fragata and Manuel A.L. Reis

Effects of wort clarifying by using carrageenan on diatomaceous earth dosage for beer filtration pp. 392-397

Aleksander Poreda, Marek Zdaniewicz, Monika Sterczyńska, Marek Jakubowski and Czesław Puchalski

2015, volume 33, articles 3

Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review pp. 195-203

Samaneh Pezeshk, Seyed Mahdi Ojagh and Alireza Alishahi

A negative correlation between mercury content in muscle and body weight in carp from uncontaminated ponds pp. 204-209

Lenka Sedláčková, Jiří Jarkovský, Jiří Kalina, Gorzyslaw Poleszczuk and Zdeňka Svobodová

Details of the antioxidant mechanism of hydroxycinnamic acids pp. 210-216

Ya-Jing Shang, Bao-Yong Liu and Meng-Meng Zhao

Application of multivariate regression methods to predict sensory quality of red wines pp. 217-227

José Luis Aleixandre-Tudó, Inmaculada Alvarez, Maria José García, Victoria Lizama and José Luis Aleixandre

Elemental composition of red wines in Southeast Turkey pp. 228-236

Dİlek DEĞİRMENCİ Karataş, Firat Aydin, Isil Aydin and Hüseyin Karataş

Oxyprenylated ferulic acid derivatives in Italian citrus liqueurs pp. 237-241

Serena Fiorito, Francesco Epifano, Vito Alessandro Taddeo and Salvatore Genovese

Selected fruits and vegetables: comparison of nutritional value and affordability pp. 242-246

Michaela Suchánková, Zlata Kapounová, Marcela Dofková, Jiří Ruprich, Jitka Blahová and Iva Kouřilová

Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes pp. 247-253

Antonietta Baiano, Ilaria Viggiani, Carmela Terracone, Roberto Romaniello and Matteo Alessandro DEL Nobile

The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli pp. 254-260

Jerzy Borowski, Agnieszka Narwojsz, Eulalia Julitta Borowska and Katarzyna Majewska

Antiradical and reducing potential of commercial beers pp. 261-266

Maciej Ditrych, Edyta Kordialik-Bogacka and Agata Czyżowska

Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes pp. 267-276

Aleš Landfeld, Jan Tříska, Josef Balík, Jan Strohalm, Pavla Novotná, Naděžda Vrchotová, Jiří Totušek, Danuše Lefnerová, Pavel Híc, Eva Tománková, Radek Halama and Milan Houška

Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey pp. 277-282

Chryssa Nouska, Ioanna Mantzourani, Athanasios Alexopoulos, Eugenia Bezirtzoglou, Argyro Bekatorou, Konstantoula Akrida-Demertzi, Panagiotis Demertzis and Stavros Plessas

Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method pp. 283-291

Changyuan Wang, Feng Xu, Dan Li and Min Zhang

Professor Jiří Davídek died pp. 293-294

J. Velíšek

2015, volume 33, articles 2

ESBL-producing bacteria and MRSA isolated from poultry and turkey products imported from Italy pp. 97-102

Chiara Beninati, Felix Reich, Daniele Muscolino, Filippo Giarratana, Antonio Panebianco, Günter Klein and Viktoria Atanassova

Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating pp. 103-108

Gülşan Danişman, Esra Arslan and Ayşegül Kirca Toklucu

Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit pp. 109-117

Xinglong Zhang and Xingfeng Shao

Development of innovative health beneficial bread using a fermented fibre-glucan product pp. 118-125

Lenka Blažeková, Petra Polakovičová, Lucia Mikušová, Kristína Kukurová, Vojtech Saxa, Zuzana Ciesarová and Ernest Šturdík

Phenolic content and antioxidant capacity of Cypriot wines pp. 126-136

Charis M. Galanakis, Anestis Kotanidis, Maria Dianellou and Vassilis Gekas

Chemometric classification of citrus juices of Moroccan cultivars by infrared spectroscopy pp. 137-142

Aziz Hirri, Michele de Luca, Giuseppina Ioele, Abdessamad Balouki, El Mahfoud El Bassbasi, Fouzia Kzaiber, Abdelkhalek Oussama and Gaetano Ragno

Quantification of parvalbumin in commercially important Mediterranean seafood species using real time PCR pp. 143-147

Dimitra Houhoula, Polytimi Dimitriou, Gena Mengjezi, Vasiliki Kyrana and Vladimiros Lougovois

Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach pp. 148-155

Liana-Claudia Salanţă, Maria Tofană, Sonia Socaci, Elena Mudura, Anca Fărcaş, Carmen Pop, Anamaria Pop and Antonia Odagiu

Mineral profile of Croatian honey and differences due to its geographical origin pp. 156-164

Natalija Uršulin-Trstenjak, Davor Levanić, Ljiljana Primorac, Jasna Bošnir, Nada Vahčić and Goran Šarić

Quality control of chondroitin sulphate used in dietary supplements pp. 165-173

Eliška Václavíková and František Kvasnička

Validation of hydrogen cyanide fumigation in flourmills to control the confused flour beetle pp. 174-179

Radek Aulicky, Vaclav Stejskal, Milan Dlouhy and Jana Liskova

Physico-chemical and sensory properties of bread enriched with lemon pomace fiber pp. 180-185

Rei-Chu Chang, Chia-Yen Li and Sy-Yu Shiau

Cassava roots: perspectives of a traditional staple for bio-solvents production pp. 186-194

Touré Marouf SIDI Séibou, Mojmír Rychtera and Karel Melzoch

2015, volume 33, articles 1

LIST OF REVIEWERS - 2014 pp. I-II

Editors

Ferulic acid in cereals - a review pp. 1-7

Hüseyin Boz

Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis pp. 8-12

Francesco Pio Casanova, Antonio Bevilacqua, Leonardo Petruzzi, Milena Sinigaglia and Maria Rosaria Corbo

Two different methods for screening of bile salt hydrolase activity in Lactobacillus strains pp. 13-18

Pavla Sedláčková, Šárka Horáčková, Tiange Shi, Michaela Kosová and Milada Plocková

Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria pp. 19-26

Lu Shiling, Jiang Caihong, Xu Xinglian, Xu Chengjian, Li Kaixiong and Shu Ruihua

Species differentiation of thermotolerant Campylobacters based on distinctive banding patterns obtained by multiplex PCR pp. 27-31

Lucie Vondráková, Sabina Purkrtová, Jarmila Pazlarová and Kateřina Demnerová

Consumer perception of cured pork meats: the added value of the organic attribute pp. 32-36

Anna Gaviglio and Alberto Pirani

Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793) pp. 37-44

Husnu Sahan Guran, Gulsum Oksuztepe, Ozlem Emir Coban and Gokhan Kursad Incili

Sensory evaluation of sausages with various proportions of Cyprinus carpio meat pp. 45-51

Ladislav Kašpar and Hana Buchtová

Evaluation of patulin in commercial baby foods by solid phase extraction and liquid chromatography PDA detection pp. 52-57

Arslan Karakose, Senem Sanli, Nurullah Sanli and Ibrahim Bulduk

Factors influencing the content of vitamins A and E in sheep and goat milk pp. 58-65

T. Michlová, H. Dragounová, Š. Horníčková and A. Hejtmánková

Characteristics of wheat, barley and hemp model composites pp. 66-71

Ivan Švec and Marie Hrušková

Voltammetric determination of tannic acid in beverages using pencil graphite electrode pp. 72-76

Dai Long Vu, Bensu Ertek, Yusuf Dilgin and Libor Červenka

Determination of fluoride in Antarctic krill (Euphausia superba) using ion chromatography and its pretreatments selection pp. 77-82

Yan-Ling Zhao, Lan-Lan Zhu, Yong Sun and Zhou De-Qing

Characteristics of thin-layer infrared drying of green bean pp. 83-90

Ibrahim Doymaz, Azmi Seyhun Kipcak and Sabriye Piskin

Influence of thermal treatment on polyphenol extraction of wine cv. André pp. 91-96

Jozef Ševcech, Ľubica Vicenová, Katarína Furdíková and Fedor Malík