Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 24 (2006)

Issue No. 1 (1-44)Issue No. 2 (45-92)Issue No. 3 (93-148)Issue No. 4 (149-192)Issue No. 5 (193-240)Issue No. 6 (241-296)
Editorial board

No. 6

https://doi.org/10.17221/3321-CJFS
 
Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids – a review
J. Velíšek, K. Cejpek
Czech J. Food Sci., 24 (2006): 241-254abstractdownload PDF
https://doi.org/10.17221/3322-CJFS
 
Determination of selected parameters of quality of the dairy products by NIR spectroscopy
J. Růžičková, K. Šustová
Czech J. Food Sci., 24 (2006): 255-260abstractdownload PDF
https://doi.org/10.17221/3323-CJFS
 
Separation techniques for distillery stillage treatment
K. Lapišová, R. Vlček, J. Klozová, M. Rychtera, K. Melzoch
Czech J. Food Sci., 24 (2006): 261-267abstractdownload PDF
https://doi.org/10.17221/3324-CJFS
 
Solid-phase microextraction for analysis of mould cheese aroma
E. Vítová, B. Loupancová, J. Zemanová, H. Štoudkova, P. Březina, L. Babák
Czech J. Food Sci., 24 (2006): 268-274abstractdownload PDF
https://doi.org/10.17221/3325-CJFS
 
Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
J. Babić, D. Šubarić, Đ. Ačkar, V. Piližota, M. Kopjar, N. Nedić Tiban
Czech J. Food Sci., 24 (2006): 275-282abstractdownload PDF
https://doi.org/10.17221/3326-CJFS
 
Sensory profiles of sweeteners in aqueous solutions
A. Šedivá, Z. Panovská, J. Pokorný
Czech J. Food Sci., 24 (2006): 283-287abstractdownload PDF
https://doi.org/10.17221/3327-CJFS
 
Occurrence of Alternaria toxins in fibre flax, linseed, and peas grown in organic and conventional farms: Monitoring pilot study
J. Králová, J. Hajšlová, J. Poustka, M. Hochman, M. Bjelková, L. Odstrčilová
Czech J. Food Sci., 24 (2006): 288-296abstractdownload PDF

No. 5

https://doi.org/10.17221/3317-CJFS
 
Biosynthesis of food constituents: Lipids. 1. Fatty acids and derivated compounds – a review
J. Velíšek, K. Cejpek
Czech J. Food Sci., 24 (2006): 193-216abstractdownload PDF
https://doi.org/10.17221/3316-CJFS
 
The comparison of the methods for the identification of pathogenic serotypes and biotypes of Yersinia enterocolitica: Microbiological methods and PCR
M. Vázlerová, I. Steinhauserová
Czech J. Food Sci., 24 (2006): 217-222abstractdownload PDF
https://doi.org/10.17221/3318-CJFS
 
Phthalic acid esters (PAEs) in the food chain
A. Jarošová
Czech J. Food Sci., 24 (2006): 223-231abstractdownload PDF
https://doi.org/10.17221/3319-CJFS
 
Distribution of selected elements as wine origin markers in the wine-making products
M. Suhaj, M. Koreňovská
Czech J. Food Sci., 24 (2006): 232-240abstractdownload PDF

No. 4

https://doi.org/10.17221/3311-CJFS
 
Biosynthesis of food constituents: Peptides – a review
J. Velíšek, R. Kubec, K. Cejpek
Czech J. Food Sci., 24 (2006): 149-155abstractdownload PDF
https://doi.org/10.17221/3313-CJFS
 
Freezing point of heat-treated drinking milk in the Czech Republic
P. Navrátilová, B. Janštová, P. Glossová, L. Vorlová
Czech J. Food Sci., 24 (2006): 156-163abstractdownload PDF
https://doi.org/10.17221/3312-CJFS
 
Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni
H. Pavlović, J. Hardi, V. Slačanac, M. Halt, D. Kocevski
Czech J. Food Sci., 24 (2006): 164-171abstractdownload PDF
https://doi.org/10.17221/3314-CJFS
 
Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods
B. Svejkovská, M. Doležal, J. Velíšek
Czech J. Food Sci., 24 (2006): 172-179abstractdownload PDF
https://doi.org/10.17221/3315-CJFS
 
Antimutagenic effect of epigallocatechin gallate and its effect on the immune response in mice
P. Šmerák, H. Šestáková, Z. Polívková, R. Štětina, M. Langová, BártaI, B. Turek, J. Bártová
Czech J. Food Sci., 24 (2006): 180-192abstractdownload PDF

No. 3

https://doi.org/10.17221/3304-CJFS
 
Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids – a review
J. Velíšek, R. Kubec, K. Cejpek
Czech J. Food Sci., 24 (2006): 93-109abstractdownload PDF
https://doi.org/10.17221/3305-CJFS
 
A study of the factors affecting the foaming properties of egg white – a review
K. Lomakina, K. Míková
Czech J. Food Sci., 24 (2006): 110-118abstractdownload PDF
https://doi.org/10.17221/3306-CJFS
 
Antimutagenic effect of genistein
Z. Polívková, M. Langová, P. Šmerák, B. Bártová, I. Bárta
Czech J. Food Sci., 24 (2006): 119-126abstractdownload PDF
https://doi.org/10.17221/3307-CJFS
 
PCR-based detection of cow’s milk in goat and sheep cheeses marketed in the Czech Republic
E. Mašková, I. Paulíčková
Czech J. Food Sci., 24 (2006): 127-132abstractdownload PDF
https://doi.org/10.17221/3308-CJFS
 
Study of factors affecting acrylamide levels in model systems
Z. Ciesarová, E. Kiss, E. Kolek
Czech J. Food Sci., 24 (2006): 133-137abstractdownload PDF
https://doi.org/10.17221/3309-CJFS
 
Rapid determination of methylmercury in fish tissues
P. Maršálek, Z. Svobodová
Czech J. Food Sci., 24 (2006): 138-142abstractdownload PDF
https://doi.org/10.17221/3310-CJFS
 
 Effect of plastic packages on benzo[a]pyrene concentration in sunflower oil
P. Šimko, B. Skláršová, P. Šimon, E. Belajová
Czech J. Food Sci., 24 (2006): 143-148abstractdownload PDF

No. 2

https://doi.org/10.17221/3299-CJFS
 
Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups – a review
J. Velíšek, K. Cejpek
Czech J. Food Sci., 24 (2006): 45-58abstractdownload PDF
https://doi.org/10.17221/3300-CJFS
 
Biosynthesis of food constituents: Amino acids. 3. Modified proteinogenic amino acids – a review
J. Velíšek, K. Cejpek
Czech J. Food Sci., 24 (2006): 59-61abstractdownload PDF
https://doi.org/10.17221/3301-CJFS
 
The status of micronutrients (Cu, Fe, Mn, Zn) in tea and tea infusions in selected samples imported to the Czech Republic
R. Street, J. Száková, O. Drábek, L. Mládková
Czech J. Food Sci., 24 (2006): 62-71abstractdownload PDF
https://doi.org/10.17221/3302-CJFS
 
Antimutagenic effect of curcumin and its effect on the immune response in mice
P. Šmerák, Z. Polívková, H. Šestáková, R. Štětina, BártaI, M. Langová, B. Turek, J. Bártová
Czech J. Food Sci., 24 (2006): 72-83abstractdownload PDF
https://doi.org/10.17221/3303-CJFS
 
Monitoring of pesticide residues in apples from Slovakia for baby food production
M. Dömötörová, A. Hercegová, E. Matisová
Czech J. Food Sci., 24 (2006): 84-92abstractdownload PDF

No. 1

https://doi.org/10.17221/3287-CJFS
 
Biosynthesis of food constituents: Amino acids: 1. The glutamic acid and aspartic acid groups – a review
J. Velíšek, K. Cejpek
Czech J. Food Sci., 24 (2006): 1-10abstractdownload PDF
https://doi.org/10.17221/3288-CJFS
 
Determination of the contents of A- and B-starches in barley using Low Angle Laser Light Scattering
I. Bohačenko, J. Chmelík, V. Psota
Czech J. Food Sci., 24 (2006): 11-18abstractdownload PDF
https://doi.org/10.17221/3289-CJFS
 
Chemoprotective Effects of Broccoli Juice Treated with High Pressure
L. MANDELOVÁ, J. TOTUŠEK
Czech J. Food Sci., 24 (2006): 19-25abstractdownload PDF
https://doi.org/10.17221/3290-CJFS
 
The sensory characteristics of berry-flavoured kefir
L. YILMAZ, T. ÖZCAN YILSAY, A. AKPINAR BAYIZIT
Czech J. Food Sci., 24 (2006): 26-32abstractdownload PDF
https://doi.org/10.17221/3291-CJFS
 
Fungal contamination and the levels of mycotoxins (Don and Ota) in cereal samples from poland and east slovakia
E. Čonková, A. Laciaková, ŠtyriakI, L. Czerwiecki, G. Wilczinska
Czech J. Food Sci., 24 (2006): 33-40abstractdownload PDF
https://doi.org/10.17221/3292-CJFS
 
Separation of low molecular weight rapeseed proteins by RP-HPLC-DAD – a short report
A. Kosińska, ChavanUD, R. Amarowicz
Czech J. Food Sci., 24 (2006): 41-44abstractdownload 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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