Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
The methods analysis of hazards and product defects in food processing
来源期刊：Czech Journal of Food SciencesDOI：10.17221/44/2018-CJFS
Preparation of starch phosphate carbamides and its application for improvement of noodle quality
来源期刊：Czech Journal of Food SciencesDOI：10.17221/159/2019-cjfs
Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab
来源期刊：Czech Journal of Food SciencesDOI：10.17221/239/2018-CJFS
Chemical composition, antimicrobial and insecticidal activities of the tunisian Citrus aurantium essential oils
来源期刊：Czech Journal of Food SciencesDOI：10.17221/202/2017-CJFS
Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal protein
来源期刊：Czech Journal of Food SciencesDOI：10.17221/145/2018-CJFS
Phytochemical and antioxidant screening of some extracts of Juniperus communis L. and Juniperus oxycedrus L.
来源期刊：Czech Journal of Food SciencesDOI：10.17221/28/2019-cjfs
Morphology, physicochemical properties and antioxidant capacity of bee pollens
来源期刊：Czech Journal of Food SciencesDOI：10.17221/139/2018-CJFS
Lineage and serotype identification of Listeria monocytogenes by matrix-assisted laser desorption ionization-time of flight mass spectrometry
来源期刊：Czech Journal of Food SciencesDOI：10.17221/87/2018-CJFS
Authentication of meat species and net muscle proteins: updating of an old concept
来源期刊：Czech Journal of Food SciencesDOI：10.17221/94/2019-CJFS
Effect of oil contents on gluten network during the extrusion processing
来源期刊：Czech Journal of Food SciencesDOI：10.17221/31/2018-CJFS
Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage
来源期刊：Czech Journal of Food SciencesDOI：10.17221/80/2019-cjfs
Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice
来源期刊：Czech Journal of Food SciencesDOI：10.17221/474/2017-CJFS
Rapid determination of theaflavins by HPLC with a new monolithic column
来源期刊：Czech Journal of Food SciencesDOI：10.17221/213/2018-CJFS
Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products – a Review
来源期刊：Czech Journal of Food SciencesDOI：10.17221/4/2019-cjfs
Storage stability of fermented milk with probiotic monoculture and transglutaminase
来源期刊：Czech Journal of Food SciencesDOI：10.17221/22/2019-cjfs
Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734
来源期刊：Czech Journal of Food SciencesDOI：10.17221/477/2017-CJFS
In vitro cytotoxic and genotoxic effects of donkey milk on lung cancer and normal cells lines
来源期刊：Czech Journal of Food SciencesDOI：10.17221/221/2018-CJFS
Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate
来源期刊：Czech Journal of Food SciencesDOI：10.17221/330/2017-CJFS
Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage
来源期刊：Czech Journal of Food SciencesDOI：10.17221/57/2018-cjfs
Effect of flour and sugar particle size on the properties of cookie dough and cookie
来源期刊：Czech Journal of Food SciencesDOI：10.17221/161/2017-CJFS
Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice
来源期刊：Czech Journal of Food SciencesDOI：10.17221/163/2018-CJFS
Fungal contamination spices from Indonesia with emphasis on Aspergillus flavus
来源期刊：Czech Journal of Food SciencesDOI：10.17221/18/2019-cjfs
Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS
来源期刊：Czech Journal of Food SciencesDOI：10.17221/85/2018-CJFS
Onion waste as a rich source of antioxidants for meat products
来源期刊：Czech Journal of Food SciencesDOI：10.17221/68/2018-CJFS
Metabolomics-based authentication of wines according to grape variety
来源期刊：Czech Journal of Food SciencesDOI：10.17221/82/2019-CJFS
Pulsed electric field enhanced freeze-drying of apple tissue
来源期刊：Czech Journal of Food SciencesDOI：10.17221/230/2018-cjfs
Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids
来源期刊：Czech Journal of Food SciencesDOI：10.17221/140/2018-CJFS
Modelling and characteristics of thin layer convective air-drying of thyme (Thymus vulgaris) leaves
来源期刊：Czech Journal of Food SciencesDOI：10.17221/243/2017-CJFS
Effect of muscle anatomical location on fatty acid composition of beaver (Castor fiber) females
来源期刊：Czech Journal of Food SciencesDOI：10.17221/176/2018-CJFS
Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham
来源期刊：Czech Journal of Food SciencesDOI：10.17221/204/2018-CJFS
LC-MS/MS method for the detection of multiple classes of shellfish toxins
来源期刊：Czech Journal of Food SciencesDOI：10.17221/125/2018-CJFS
Purification, characterization and in vitro bile salt-binding capacity of polysaccharides from Armillaria mellea mushroom
来源期刊：Czech Journal of Food SciencesDOI：10.17221/182/2018-CJFS
Infrared drying of bee pollen: effects and impacts on food components
来源期刊：Czech Journal of Food SciencesDOI：10.17221/410/2017-CJFS
Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters
来源期刊：Czech Journal of Food SciencesDOI：10.17221/101/2018-CJFS
Extraction conditions evaluation of pectin methylesterase produced by solid state culture of Aspergillus niger
来源期刊：Czech Journal of Food SciencesDOI：10.17221/252/2017-CJFS
Alcohol and health: standards of consumption, benefits and harm - a review
来源期刊：Czech Journal of Food SciencesDOI：10.17221/117/2018-cjfs
Optimization of divalent metal cations for maximal concentration of Monacolin K in Monascus M1 by response surface methodology
来源期刊：Czech Journal of Food SciencesDOI：10.17221/74/2019-cjfs
Application of fermented soya as a bacterial starter for production of fermented milk
来源期刊：Czech Journal of Food SciencesDOI：10.17221/194/2018-cjfs
Mannitol evaluated mineral absorption and bone retention in ovariectomized rats
来源期刊：Czech Journal of Food SciencesDOI：10.17221/420/2017-cjfs
Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration
来源期刊：Czech Journal of Food SciencesDOI：10.17221/448/2017-CJFS
Efficacy of chemical agents and power ultrasound on biofilms formed by Asaia spp. – spoilage bacteria in beverage industries
来源期刊：Czech Journal of Food SciencesDOI：10.17221/235/2018-CJFS
Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on γ-aminobutyric acid synthesis
来源期刊：Czech Journal of Food SciencesDOI：10.17221/480/2017-CJFS
Discrimination of flax cultivars based on visible diffusion reflectance spectra and colour parameters of whole seeds
来源期刊：Czech Journal of Food SciencesDOI：10.17221/202/2018-CJFS
Processing technology of tea bakery foods – a Review
来源期刊：Czech Journal of Food SciencesDOI：10.17221/214/2018-cjfs
Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils
来源期刊：Czech Journal of Food SciencesDOI：10.17221/73/2018-CJFS
The effect of freezing storage on physical and chemical properties of wild boar meat
来源期刊：Czech Journal of Food SciencesDOI：10.17221/62/2018-CJFS
Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast
来源期刊：Czech Journal of Food SciencesDOI：10.17221/331/2017-CJFS
Chemical composition, safety and quality attributes of traditional cottage sausage
来源期刊：Czech Journal of Food SciencesDOI：10.17221/135/2019-cjfs
Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets
来源期刊：Czech Journal of Food SciencesDOI：10.17221/330/2018-CJFS
Characterisation of flaxseed cultivars based on NIR diffusion reflectance spectra of whole seeds and derived samples
来源期刊：Czech Journal of Food SciencesDOI：10.17221/270/2018-cjfs
