Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 20 (2002)

Issue No. 1 (1-40)Issue No. 2 (43-88)Issue No. 3 (89-124)Issue No. 4 (125-160)Issue No. 5 (161-208)Issue No. 6 (209-244)

No. 6

https://doi.org/10.17221/3533-CJFS
 
Antioxidant activity of rye caryopses and embryos extracts
M. Karamać, R. Amarowicz, S. Weidner, S. Abe, F. Shahidi
Czech J. Food Sci., 20 (2002): 209-214abstractdownload PDF
https://doi.org/10.17221/3534-CJFS
 
Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology
B. Hozová, J. Jančovičová, L. Dodok, V. Buchtová, L. Staruch
Czech J. Food Sci., 20 (2002): 215-222abstractdownload PDF
https://doi.org/10.17221/3536-CJFS
 
Essential oil composition of Ocimum basilicum L. and Ocimum minimum L. in Turkey
M. Özcan, J.-C. Chalchat
Czech J. Food Sci., 20 (2002): 223-228abstractdownload PDF
https://doi.org/10.17221/3535-CJFS
 
Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour
J. Pokorný, A. Farouk Mansour, F. Pudil, V. Janda
Czech J. Food Sci., 20 (2002): 229-236abstractdownload PDF
https://doi.org/10.17221/3537-CJFS
 
Influence of the amount of rennet, calcium chloride addition, temperature, and high-pressure treatment on the course of milk coagulation
A. Landfeld, P. Novotná, M. Houška
Czech J. Food Sci., 20 (2002): 237-244abstractdownload PDF

No. 5

https://doi.org/10.17221/3527-CJFS
 
Optical isomers of chloropropanediols: mechanisms of their formation and decomposition in protein hydrolysates
J. Velíšek, M. Doležal, C. Crews, T. Dvořák
Czech J. Food Sci., 20 (2002): 161-170abstractdownload PDF
https://doi.org/10.17221/3528-CJFS
 
Comparison of four methods for identification of bifidobacteria to the genus level
E. Vlková, J. Medková, V. Rada
Czech J. Food Sci., 20 (2002): 171-174abstractdownload PDF
https://doi.org/10.17221/3529-CJFS
 
Histometric evaluation of meat products – determination of size and number of objects
B. Tremlová, P. Štarha
Czech J. Food Sci., 20 (2002): 175-180abstractdownload PDF
https://doi.org/10.17221/3530-CJFS
 
Antimutagenic effect of ellagic acid and its effect on the immune response in mice
P. Šmerák, H. Šestáková, Z. Polívková, I. Bárta, B. Turek, J. Bártová, M. Langová, M. Anděl
Czech J. Food Sci., 20 (2002): 181-191abstractdownload PDF
https://doi.org/10.17221/3531-CJFS
 
Residence time distribution during egg yolk pasteurisation
A. Landfeld, R. Žitný, M. Houška, K. Kýhos, P. Novotná
Czech J. Food Sci., 20 (2002): 193-201abstractdownload PDF
https://doi.org/10.17221/3532-CJFS
 
Testing of scanner and colour-meter for observation of changes during storage of two selected foods
P. Novotná, K. Kýhos, A. Landfeld, J. Strohalm, M. Houška
Czech J. Food Sci., 20 (2002): 203-208abstractdownload PDF

No. 4

https://doi.org/10.17221/3522-CJFS
 
Changes of wheat flour properties during short term storage
M. HRUŠKOVÁ, D. MACHOVÁ
Czech J. Food Sci., 20 (2002): 125-130abstractdownload PDF
https://doi.org/10.17221/3523-CJFS
 
Comparison of some commercial pectic enzyme preparations applicable in wine technology
D. ČAPOUNOVÁ, M. DRDÁK
Czech J. Food Sci., 20 (2002): 131-134abstractdownload PDF
https://doi.org/10.17221/3524-CJFS
 
The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation
J. KAROVIČOVÁ, Z. KOHAJDOVÁ
Czech J. Food Sci., 20 (2002): 135-143abstractdownload PDF
https://doi.org/10.17221/3525-CJFS
 
Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo   Paulo (Brazil)
C.K.B. FERRARI, E.A.F.S. TORRES
Czech J. Food Sci., 20 (2002): 144-150abstractdownload PDF
https://doi.org/10.17221/3526-CJFS
 
Temperature profiles in dough products during microwave heating with susceptors
J. HOUŠOVÁ, K. HOKE
Czech J. Food Sci., 20 (2002): 151-160abstractdownload PDF

No. 3

https://doi.org/10.17221/3516-CJFS
 
 The occurrence of moulds in fermented raw meat products
A. Mižáková, M. Pipová, P. Turek
Czech J. Food Sci., 20 (2002): 89-94abstractdownload PDF
https://doi.org/10.17221/3517-CJFS
 
Immobilized metal ion chromatographic (IMAC) determination of ovomucoid in hen’s egg white
A. Prošková, J. Kučera
Czech J. Food Sci., 20 (2002): 95-97abstractdownload PDF
https://doi.org/10.17221/3518-CJFS
 
Proximate neutral lipid composition of niger (Guizotia abyssinica Cass.) seed
M.F. Ramadan, J.-T. Mörsel
Czech J. Food Sci., 20 (2002): 98-104abstractdownload PDF
https://doi.org/10.17221/3519-CJFS
 
Sensory quality of stored croissant-type bakery products.
B. Hozová, I. Kukurová, R. Turicová, L. Dodok
Czech J. Food Sci., 20 (2002): 105-112abstractdownload PDF
https://doi.org/10.17221/3520-CJFS
 
Influence of ozone on properties of jams
Ľ. Polívka, E. Fendrich, B. Škárka
Czech J. Food Sci., 20 (2002): 113-115abstractdownload PDF
https://doi.org/10.17221/3521-CJFS
 
Microwave heating – the influence of oven and load parameters on the power absorbed in the heated load
J. Houšová, K. Hoke
Czech J. Food Sci., 20 (2002): 117-124abstractdownload PDF

No. 2

https://doi.org/10.17221/3508-CJFS
 
Beta-galactosidase activity in psychrotrophic microorganisms and their potential use in food industry
P. Karasová, V. Spiwok, Š. Malá, B. Králová, N.J. Russell
Czech J. Food Sci., 20 (2002): 43-47abstractdownload PDF
https://doi.org/10.17221/3509-CJFS
 
Inhibition of Aspergillus niger DMF 0801 by monoacylglycerols prepared from coconut oil
Z. Řiháková, V. Filip, M. PlockovÁ, J. Šmidrkal, R. Červenková
Czech J. Food Sci., 20 (2002): 48-52abstractdownload PDF
https://doi.org/10.17221/3510-CJFS
 
Optimisation of indirect competitive ELISAs of a-, b-, and k-caseins  for the recognition of thermal and proteolytic treatment of milk and milk products
M. Vítková, P. Rauch, L. Fukal
Czech J. Food Sci., 20 (2002): 53-62abstractdownload PDF
https://doi.org/10.17221/3511-CJFS
 
A simple method for determination of deoxynivalenol in cereals and flours
F. Kotal, Z. Radová
Czech J. Food Sci., 20 (2002): 63-68abstractdownload PDF
https://doi.org/10.17221/3512-CJFS
 
The conformability of two equations for bacterial growth in pork
M. Miyahara, T. Matsumoto, H. Sakurai, P. Pipek
Czech J. Food Sci., 20 (2002): 69-73abstractdownload PDF
https://doi.org/10.17221/3513-CJFS
 
Chemical and biochemical changes during microwave treatment of wheat
J. Kaasová, B. Hubáčková, P. Kadlec, J. Příhoda, Z. Bubník
Czech J. Food Sci., 20 (2002): 74-78abstractdownload PDF
https://doi.org/10.17221/3515-CJFS
 
Changes in Egg Volatiles during Storage
J. ADAMIEC, M. DOLEŽAL, K. MÍKOVÁ, J. DAVÍDEK
Czech J. Food Sci., 20 (2002): 79-82abstractdownload PDF
https://doi.org/10.17221/3514-CJFS
 
Authenticity of 100% orange juice in the Czech market in 1996–2001
M. Voldřich, P. Skálová, F. Kvasnička, P. Cuhra, M. Kubík, P. Pyš
Czech J. Food Sci., 20 (2002): 83-88abstractdownload PDF

No. 1

https://doi.org/10.17221/3502-CJFS
 
Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin
m. Karamać, r. Amarowicz, h. Kostyra
Czech J. Food Sci., 20 (2002): 1-6abstractdownload PDF
https://doi.org/10.17221/3503-CJFS
 
Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates
M. Hrčková, M. Rusňáková, J. Zemanovič
Czech J. Food Sci., 20 (2002): 7-14abstractdownload PDF
https://doi.org/10.17221/3504-CJFS
 
Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity
a. Troszyńska, e. Ciska
Czech J. Food Sci., 20 (2002): 15-22abstractdownload PDF
https://doi.org/10.17221/3505-CJFS
 
Microwave treatment and drying of germinated pea
M. Skulinová, P. Kadlec, J. Kaasová, J. Dostálová, M. Zátopková, V. Hosnedl, J. Hrachovinová
Czech J. Food Sci., 20 (2002): 23-30abstractdownload PDF
https://doi.org/10.17221/3506-CJFS
 
Simulation scheduling in food industry application
S. Simeonov, J. Simeonovová
Czech J. Food Sci., 20 (2002): 31-37abstractdownload PDF
https://doi.org/10.17221/8139-CJFS
Biographical Notice
Životní jubileum prof. Ing. Jiřího Davídka, DrSc.
J. Velíšek
Czech J. Food Sci., 20 (2002): 39-40download PDF

Impact factor (Web of Science):

2020: 1.279
Q4 – Food Science and Technology
5-Year Impact Factor: 1.829

SCImago Journal Rank (SCOPUS):

SCImago Journal & Country Rank

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phone: + 420 227 010 352
e-mail: cjfs

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Czech Journal of Food Sciences
Czech Academy of Agricultural Sciences
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