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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

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

No. 5

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

No. 4

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

No. 3

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

No. 2

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

No. 1

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

Impact factor (Web of Science – Thomson Reuters)

2016: 0.787
5-Year Impact Factor: 1.048

SJR (SCImago Journal Rank – SCOPUS)

2016: 0.359 – Q2 (Food Science)

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Cambridge Scientific Abstract
Chemical Abstracts
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Czech Agricultural and Food Bibliography
Dairy Science Abstracts
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Executive Editor
phone: + 420 227 010 233
e-mail: cjfs

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Czech Journal of Food Sciences
Czech Academy of Agricultural Sciences
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