Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 26 (2008)

Issue No. 1 (1-71)Issue No. 2 (73-152)Issue No. 3 (153-228)Issue No. 4 (229-307)Issue No. 5 (309-392)Issue No. 6 (393-469)
Special Issue
Editorial board
List of reviewers

No. 6

https://doi.org/10.17221/1364-CJFS
Index of volume 26, Author index, Author institution index, List of reviewers, Subject index
Czech J. Food Sci., 26 (2008): I-XIVdownload PDF
https://doi.org/10.17221/2438-CJFS
Screening methods used for the detection of veterinary drug residues in raw cow milk – a review
P. Navrátilová
Czech J. Food Sci., 26 (2008): 393-401abstractdownload PDF
https://doi.org/10.17221/66/2008-CJFS
Better bread from vigorous grain?
O. Chloupek, Z. Both, V. Dostál, P. Hrstková, T. Středa, T. Betsche, M. Hrušková, V. Horáková
Czech J. Food Sci., 26 (2008): 402-412abstractdownload PDF
https://doi.org/10.17221/1363-CJFS
Sorption and thermal properties of rice, potato starch, and oat flakes
A. Landfeld, M. Houška, K. Hoke
Czech J. Food Sci., 26 (2008): 413-420abstractdownload PDF
https://doi.org/10.17221/83/2008-CJFS
Colour evaluation of different pasta samples
I. Švec, M. Hrušková, M. Vítová, H. Sekerová
Czech J. Food Sci., 26 (2008): 421-427abstractdownload PDF
https://doi.org/10.17221/7/2008-CJFS
Contents of some biologically active amines in a Czech blue-vein cheese
T. Komprda, V. Dohnal, R. Závodníková
Czech J. Food Sci., 26 (2008): 428-440abstractdownload PDF
https://doi.org/10.17221/1361-CJFS
Mushrooms of genus Pleurotus as a source of dietary fibres and glucans for food supplements
A. Synytsya, K. Míčková, I. Jablonský, M. Sluková, J. Čopíková
Czech J. Food Sci., 26 (2008): 441-446abstractdownload PDF
https://doi.org/10.17221/29/2008-CJFS
Antioxidant activity of peanut skin extracts from conventional and high-oleic peanuts
V.H. Hoang, P. Apoštolová, J. Dostálová, F. Pudil, J. Pokorný
Czech J. Food Sci., 26 (2008): 447-457abstractdownload PDF
https://doi.org/10.17221/14/2008-CJFS
FT-IR spectroscopic characteristics of differently cultivated Escherichia coli
Z. Filip, S. Hermann, K. Demnerová
Czech J. Food Sci., 26 (2008): 458-463abstractdownload PDF
https://doi.org/10.17221/18/2008-CJFS
Effect of lean meat proportion on the chemical composition of pork
M. Okrouhlá, R. Stupka, J. Čítek, M. Šprysl, M. Trnka, E. Kluzáková
Czech J. Food Sci., 26 (2008): 464-469abstractdownload PDF

No. 5

https://doi.org/10.17221/1128-CJFS
Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms – a review
H. Vlková, V. Babák, R. Seydlová, I. Pavlík, J. Schlegelová
Czech J. Food Sci., 26 (2008): 309-323abstractdownload PDF
https://doi.org/10.17221/115/2008-CJFS
Isolation of anticlostridially active lactobacilli from semi-hard cheese
Š. Tůma, K. Kučerová, M. Plocková
Czech J. Food Sci., 26 (2008): 324-332abstractdownload PDF
https://doi.org/10.17221/1130-CJFS
Stabilization of minced meat colour by carbon monoxide
P. Pipek, L. Staruch, M. Izumimoto
Czech J. Food Sci., 26 (2008): 333-338abstractdownload PDF
https://doi.org/10.17221/39/2008-CJFS
Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products
C. Delgado-Andrade, A. Rufián-Henares J, J. Morales F
Czech J. Food Sci., 26 (2008): 339-346abstractdownload PDF
https://doi.org/10.17221/27/2008-CJFS
Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: processing versus table potatoes
J. Bárta, V. Bártová
Czech J. Food Sci., 26 (2008): 347-359abstractdownload PDF
https://doi.org/10.17221/1125-CJFS
Nondestructive identification of tea (Camellia sinensis L.) varieties using FT-NIR spectroscopy and pattern recognition
Q. Chen, J. Zhao, M. Liu, J. Cai
Czech J. Food Sci., 26 (2008): 360-367abstractdownload PDF
https://doi.org/10.17221/1610-CJFS
Assessment of the authenticity of fruit spirits by gas chromatography and stable isotope ratio analyses
R. Winterová, R. Mikulíková, J. Mazáč, P. Havelec
Czech J. Food Sci., 26 (2008): 368-375abstractdownload PDF
https://doi.org/10.17221/11/2008-CJFS
Influence of media composition and temperature on volatile aroma production by various wine yeast strains
V. Petravić Tominac, K. Kovačević Ganić, D. Komes, L. Gracin, M. Banović, V. Marić
Czech J. Food Sci., 26 (2008): 376-382abstractdownload PDF
https://doi.org/10.17221/1126-CJFS
Microbiological quality of ice cream after HACCP implementation: a factory case study
N. Kokkinakis E, A. Fragkiadakis G, H. Ioakeimidi S, B. Giankoulof I, N. Kokkinaki A
Czech J. Food Sci., 26 (2008): 383-391abstractdownload PDF
https://doi.org/10.17221/178/2008-CJFS
Jan Velíšek, Karel Cejpek – Biosynthesis of Food Components
J. Davídek
Czech J. Food Sci., 26 (2008): 392-392download PDF

No. 4

https://doi.org/10.17221/1122-CJFS
Nourishing and health benefits of coenzyme Q10
M. Boreková, J. Hojerová, V. Koprda, K. Bauerová
Czech J. Food Sci., 26 (2008): 229-241abstractdownload PDF
https://doi.org/10.17221/1119-CJFS
Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods
P. Stratil, V. Kubáň, J. Fojtová
Czech J. Food Sci., 26 (2008): 242-253abstractdownload PDF
https://doi.org/10.17221/1120-CJFS
Efficient extraction of caffeic acid derivatives from adventitious roots of Echinacea purpurea
C.H. Wu, H.N. Murthy, E.J. Hahn, H.L Lee, K.Y. Paek
Czech J. Food Sci., 26 (2008): 254-258abstractdownload PDF
https://doi.org/10.17221/10/2008-CJFS
Authenticity evaluation of tea-based products
H. Čížková, M. Voldřich, J. Mlejnecká, F. Kvasnička
Czech J. Food Sci., 26 (2008): 259-267abstractdownload PDF
https://doi.org/10.17221/9/2008-CJFS
Extraction of carrot (Daucus carota L.) carotenes under different conditions
M. Fikselová, S. Šilhár, J. Mareček, H. Frančáková
Czech J. Food Sci., 26 (2008): 268-274abstractdownload PDF
https://doi.org/10.17221/1123-CJFS
Characteristics of seed oils and nutritional compositions of seeds from different varieties of Momordica charantiaLinn.cultivated in Bangladesh
M.A. Ali, M.A. Sayeed, M.S. Reza, Mst.S. Yeasmin, A.M. Khan
Czech J. Food Sci., 26 (2008): 275-283abstractdownload PDF
https://doi.org/10.17221/31/2008-CJFS
Isolation and identification of a strain producing cold-adapted β galactosidase, and purification and characterisation of the enzyme
W.Y. Liu, Y.W. Shi, X.Q. Wang, K. Lou
Czech J. Food Sci., 26 (2008): 284-290abstractdownload PDF
https://doi.org/10.17221/8/2008-CJFS
Optimisation of the PCR method for the detection of Campylobacter jejuni and Campylobacter coli in samples of ready-to-eat chicken meals
Z. Šabatková, K. Demnerová, J. Pázlarová
Czech J. Food Sci., 26 (2008): 291-297abstractdownload PDF
https://doi.org/10.17221/1117-CJFS
Biochemical alterations in white yam (Dioscorea rotundata Poir.) under triazole fungicides: impacts on tuber quality .
C.A. Jaleel, R. Gopi, R. Panneerselvam
Czech J. Food Sci., 26 (2008): 298-307abstractdownload PDF

No. 3

https://doi.org/10.17221/1602-CJFS
Buckwheat grains and buckwheat products – nutritional and prophylactic value of their components – a review
K. Christa, M. Soral-Śmietana
Czech J. Food Sci., 26 (2008): 153-162abstractdownload PDF
https://doi.org/10.17221/2564-CJFS
Antioxidant activity, β-glucan and lipid contents of oat varieties
L. Brindzová, M. Čertík, P. Rapta, M. Zalibera, A. Mikulajová, M. Takácsová
Czech J. Food Sci., 26 (2008): 163-173abstractdownload PDF
https://doi.org/10.17221/1603-CJFS
Antimicrobial properties of some essential oils against some pathogenic microorganisms
N. Celikel, G. Kavas
Czech J. Food Sci., 26 (2008): 174-181abstractdownload PDF
https://doi.org/10.17221/1591-CJFS
Distribution of major polyphenolic compounds in vine grapes of different cultivars growing in South Moravian vineyards
O. Mikeš, N. Vrchotová, J. Tříska, M. Kyseláková, J. Šmidrkal
Czech J. Food Sci., 26 (2008): 182-189abstractdownload PDF
https://doi.org/10.17221/2566-CJFS
Rheological and sensory characteristics of yoghurt-modified mayonnaise
P. Štern, J. pokorný, A. Šedivá, Z. Panovská
Czech J. Food Sci., 26 (2008): 190-198abstractdownload PDF
https://doi.org/10.17221/1590-CJFS
Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical display cabinet
K. Hoke, A. Landfeld, J. Severa, K. Kýhos, R. Žitný, M. Houška
Czech J. Food Sci., 26 (2008): 199-210abstractdownload PDF
https://doi.org/10.17221/2567-CJFS
Functional bioactive compounds and biological activities of Spirulina platensis lipids
M.F. Ramadan, M.M.S. Asker, Z.K. Ibrahim
Czech J. Food Sci., 26 (2008): 211-222abstractdownload PDF
https://doi.org/10.17221/2565-CJFS
Effect of juice clarification by flotation on the quality of white wine and orange juice and drink – Short Communication
E. Sindou, V. Vaimakis, T. Vaimakis, I.G. Roussis
Czech J. Food Sci., 26 (2008): 223-228abstractdownload PDF

No. 2

https://doi.org/10.17221/2463-CJFS
Biosynthesis of food constituents: Natural pigments. Part 2 – a review
J. Velíšek, J. Davídek, K. Cejpek
Czech J. Food Sci., 26 (2008): 73-98abstractdownload PDF
https://doi.org/10.17221/3/2008-CJFS
Degradation of α-galactosides during the germination of grain legume seeds
P. Kadlec, J. Dostálová, J. Bernášková, M. Skulinová
Czech J. Food Sci., 26 (2008): 99-108abstractdownload PDF
https://doi.org/10.17221/1/2008-CJFS
Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey
E. Fıratlıgil-Durmuş, E. Šárka, Z. Bubník
Czech J. Food Sci., 26 (2008): 109-116abstractdownload PDF
https://doi.org/10.17221/2465-CJFS
Formation of carboxylic acids during degradation of monosaccharides
O. Novotný, K. Cejpek, J. Velíšek
Czech J. Food Sci., 26 (2008): 113-131abstractdownload PDF
https://doi.org/10.17221/2468-CJFS
Czech medicinal plants as possible sources of antioxidants
L. Buřičová, Z. Réblová
Czech J. Food Sci., 26 (2008): 132-138abstractdownload PDF
https://doi.org/10.17221/2466-CJFS
Effect of ethanol on interactions of bitter and sweet tastes in aqueous solutions
Z. Panovská, A. Šedivá, M. Jedelská, J. Pokorný
Czech J. Food Sci., 26 (2008): 139-145abstractdownload PDF
https://doi.org/10.17221/2469-CJFS
HPLC-MS/MS method for analysis of isoproturon in difficult matrix: poppy seeds
T. Kovalczuk, J. Poustka, J. Hajšlová
Czech J. Food Sci., 26 (2008): 146-152abstractdownload PDF

No. 1

https://doi.org/10.17221/1134-CJFS
Perspectives and applications of immobilised β-galactosidase in food industry – a review
Z. Grosová, M. Rosenberg, M. Rebroš
Czech J. Food Sci., 26 (2008): 1-14abstractdownload PDF
https://doi.org/10.17221/1141-CJFS
Influence of Alcalase and transglutaminase on immunoreactivity of cow milk whey proteins
B. Wróblewska, L. Jędrychowski, G. Hajós, E. Szabó
Czech J. Food Sci., 26 (2008): 15-23abstractdownload PDF
https://doi.org/10.17221/1124-CJFS
The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies
J. Leszczyńska, A. Łącka, M. Bryszewska, E. Brzezińska-Błaszczyk
Czech J. Food Sci., 26 (2008): 24-30abstractdownload PDF
https://doi.org/10.17221/1137-CJFS
Determination of folates in vegetables and their retention during boiling
M. Holasová, V. Fiedlerová, S. Vavreinová
Czech J. Food Sci., 26 (2008): 31-37abstractdownload PDF
https://doi.org/10.17221/1138-CJFS
Preparation of high Fischer ratio oligopeptide by proteolysis of corn gluten meal
Ma Ying, Lin Li, Sun Da-Wen
Czech J. Food Sci., 26 (2008): 38-47abstractdownload PDF
https://doi.org/10.17221/1136-CJFS
Sloughing in potatoes induced by tuber density and affected by variety
A. Hejlová, J. Blahovec
Czech J. Food Sci., 26 (2008): 48-57abstractdownload PDF
https://doi.org/10.17221/1135-CJFS
Fractionation and identification of some phenolics extracted from evening primrose seed meal
L. Zahradníková, Š. Schmidt, Z. Sékelyová, S. Sekretár
Czech J. Food Sci., 26 (2008): 58-64abstractdownload PDF
https://doi.org/10.17221/1140-CJFS
Mercury and methylmercury in muscle tissue of chub from the Elbe River main tributaries
K. Kružíková, Z. Svobodová, O. Valentová, T. Randák, J. Velíšek
Czech J. Food Sci., 26 (2008): 65-70abstractdownload PDF
https://doi.org/10.17221/1139-CJFS
Prof. Dr. Ing. Vladimír Kyzlink, DrSc., Dr.h.c. deceased
P. Pipek
Czech J. Food Sci., 26 (2008): 71-71download PDF

Special Issue

https://doi.org/10.17221/241/2008-CJFS

Quality of Moravian and Czech wines and their future

J. Tříska, J. Balík
Czech J. Food Sci., 26 (2008): S1-S1download PDF
https://doi.org/10.17221/239/2008-CJFS
The changes of selected phenolic substances in wine technology
J. Balík, M. Kyseláková, J. Tříska, N. Vrchotová, J. Veverka, P. Híc, J. Totušek, D. Lefnerová
Czech J. Food Sci., 26 (2008): S3-S12abstractdownload PDF
https://doi.org/10.17221/238/2008-CJFS
Content of trans-resveratrol in leaves and berries of interspecific grapevine (Vitis sp.) varieties
P. Bábíková, N. Vrchotová, J. Tříska, M. Kyseláková
Czech J. Food Sci., 26 (2008): S13-S17abstractdownload PDF
https://doi.org/10.17221/240/2008-CJFS
Evaluation of colour content in grapes originating from south Moravia
J. Balík, M. Kumšta
Czech J. Food Sci., 26 (2008): S18-S24abstractdownload PDF
https://doi.org/10.17221/246/2008-CJFS
Relations between polyphenols content and antioxidant activity in vine grapes and leaves
J. Balík, M. Kyseláková, N. Vrchotová, J. Tříska, M. Kumšta, J. Veverka, P. Híc, J. Totušek, D. Lefnerová
Czech J. Food Sci., 26 (2008): S25-S32abstractdownload PDF
https://doi.org/10.17221/242/2008-CJFS
Influence of tannin addition on the content and composition of polyphenolic compounds in wines
M. Cíchová, J. Petříček, J. Fiala
Czech J. Food Sci., 26 (2008): S33-S38abstractdownload PDF
https://doi.org/10.17221/243/2008-CJFS
Determination of anthocyanins in red grape skin by pressurised fluid extraction and HPLC
B. Hohnová, L. Šťavíková, P. Karásek
Czech J. Food Sci., 26 (2008): S39-S42abstractdownload PDF
https://doi.org/10.17221/245/2008-CJFS
Multi-experimental characterisation of grape skin extracts
M. Šťavíková L Polovka, B. Hohnová, J. Zemanová
Czech J. Food Sci., 26 (2008): S43-S48abstractdownload PDF
https://doi.org/10.17221/248/2008-CJFS
Antioxidant activity of wines and related matters studied by EPR spectroscopy
P. Stopka, J. Křížová, N. Vrchotová, P. Bábíková, J. Tříska, J. Balík, M. Kyseláková
Czech J. Food Sci., 26 (2008): S49-S54abstractdownload PDF
https://doi.org/10.17221/247/2008-CJFS
Antimutagenic activity of raw materials and by-products by production of grape wines
J. Totušek, D. Lefnerová, M. Kyseláková, J. Balík, J. Veverka, J. Tříska, N. Vrchotová
Czech J. Food Sci., 26 (2008): S55-S59abstractdownload PDF
https://doi.org/10.17221/244/2008-CJFS
The influence of trans-resveratrol and quercetin on the activity of CYP1A2 in rat
O. Zendulka, L. Zahradníková, J. Juřica, J. Totušek
Czech J. Food Sci., 26 (2008): S60-S64abstractdownload PDF

Impact factor (Web of Science):

2019: 0.932
Q4 – Food Science and Technology
5-Year Impact Factor: 1.322

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Executive Editor
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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