1212-1800

Czech Journal of Food Sciences

Czech Academy of Agricultural Sciences

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DOIs for this ISSN

Showing the top 5 of 1746 DOIs, ordered by correction priority.

# Title Missing Priority Citations
1 Screening for antimicrobial activity of some medicinal plant… (10.17221/3485-cjfs)
Abstract References ORCID
145.09 85
2 Ways to reduce the acrylamide formation in cracker products (10.17221/10603-cjfs)
References ORCID License
137.91 68
3 Phenolic compounds as cross-links of plant derived polysacch… (10.17221/10613-cjfs)
References ORCID License
120.96 40
4 Antimicrobial and antioxidant properties of phenolic acids a… (10.17221/132/2010-cjfs)
Abstract ORCID
117.51 223
5 Chloropropanols and their esters in cereal products  (10.17221/10676-cjfs)
References ORCID License
116.72 35
6 Buckwheat grains and buckwheat products - nutritional and pr… (10.17221/1602-cjfs)
Abstract ORCID
113.24 183
7 Medicinal plants of the family Lamiaceae as functional foods… (10.17221/504/2015-cjfs)
Abstract ORCID
113.00 181
8 Effects of yeast stress and organic acids on chloropropanols… (10.17221/10675-cjfs)
References ORCID License
112.89 31
9 Fluorescence spectroscopy and chemometrics in the food class… (10.17221/687-cjfs)
Abstract ORCID
112.88 180
10 Quinoa - a rewiev (10.17221/32/2008-cjfs)
Abstract ORCID
112.40 176
11 Quality of winter wheat in relation to heat and drought shoc… (10.17221/227/2010-cjfs)
Abstract ORCID
111.90 172
12 A study of the factors affecting the foaming properties of e… (10.17221/3305-cjfs)
Abstract ORCID
111.52 169
13 Esters of 3-chloropropane-1,2-diol in foodstuffs (10.17221/3423-cjfs)
Abstract ORCID
108.66 148
14 Thermal processing contaminants in foodstuffs and potential… (10.17221/10600-cjfs)
References ORCID License
106.12 25
15 Antioxidant and antimicrobial activities of beet root pomace… (10.17221/210/2010-cjfs)
Abstract ORCID
105.86 130
16 Modelling of solid-liquid extraction process of total polyph… (10.17221/200/2009-cjfs)
Abstract ORCID
105.02 125
17 Effect of temperature on the antioxidant activity of phenoli… (10.17221/57/2011-cjfs)
Abstract ORCID
104.67 123
18 Ferulic acid in cereals - a review (10.17221/401/2014-cjfs)
Abstract ORCID
104.50 122
19 Analysis of furan in different foodstuffs using gas chromato… (10.17221/10702-cjfs)
Abstract References ORCID License
104.14 10
20 Furan in food - a review (10.17221/2843-cjfs)
Abstract ORCID
103.22 115
21 Effect of drying method on the phenolic content and antioxid… (10.17221/526/2012-cjfs)
Abstract ORCID
103.22 115
22 White lupin (Lupinus albus L.) - nutritional and health valu… (10.17221/114/2016-cjfs)
Abstract ORCID
102.85 113
23 Phenolic compounds of seed coats of white and coloured varie… (10.17221/3504-cjfs)
Abstract ORCID
101.87 108
24 Perspectives and applications of immobilised β-galactosidase… (10.17221/1134-cjfs)
Abstract ORCID
101.47 106
25 Spent brewer's yeast extracts as a new component of function… (10.17221/419/2015-cjfs)
Abstract ORCID
101.27 105
26 LAST MINUTE: Formation of semicarbazide (SEM) from natural c… (10.17221/10700-cjfs)
References ORCID License
100.68 21
27 Enzymatic hydrolysis of defatted soy flour by three differen… (10.17221/3503-cjfs)
Abstract ORCID
100.64 102
28 Essential oil composition of Ocimum basilicum L. and Ocimum… (10.17221/3536-cjfs)
Abstract ORCID
100.64 102
29 Pigments of higher fungi - a review (10.17221/524/2010-cjfs)
Abstract ORCID
100.00 99
30 Lupin composition and possible use in bakery - a review (10.17221/252/2009-cjfs)
Abstract ORCID
99.78 98
31 Analysis and characterisation of anthocyanins in mulberry fr… (10.17221/228/2008-cjfs)
Abstract ORCID
99.56 97
32 Nitrogen content, dietary fiber, and digestibility in algal… (10.17221/111/2009-cjfs)
Abstract ORCID
99.11 95
33 Dragon fruit: A review of health benefits and nutrients and… (10.17221/139/2020-cjfs)
Abstract ORCID
98.89 94
34 Determination of free and bound 3-chloropropane-1,2-diol by… (10.17221/3422-cjfs)
Abstract ORCID
98.42 92
35 Antimicrobial effect of essential oil isolated from Eucalypt… (10.17221/114/2009-cjfs)
Abstract ORCID
98.19 91
36 Comparison of phenolic content and antioxidant capacity of r… (10.17221/566/2012-cjfs)
Abstract ORCID
98.19 91
37 Functional pasta with tomato by-product as a source of antio… (10.17221/171/2016-cjfs)
Abstract ORCID
97.71 89
38 Evidence of spice black pepper adulteration (10.17221/6613-cjfs)
Abstract References ORCID
97.58 19
39 Effects of lipolytic enzymes Pseudomonas fluorescens on libe… (10.17221/8339-cjfs)
References ORCID License
97.58 19
40 Phenolic content and antioxidant capacity of Cypriot wines (10.17221/335/2014-cjfs)
Abstract ORCID
96.72 85
41 Potential application of oilseeds as sources of antioxidants… (10.17221/3377-cjfs)
Abstract ORCID
96.21 83
42 Comparison of the phenolic content and total antioxidant act… (10.17221/1119-cjfs)
Abstract ORCID
95.95 82
43 Fatty acids, tocopherol, and sterol contents of some Nigella… (10.17221/206/2008-cjfs)
Abstract ORCID
95.95 82
44 Image data of crumb structure of bread from flour of czech s… (10.17221/3417-cjfs)
Abstract References ORCID
95.91 18
45 Application of FT-IR spectroscopy in detection of food hydro… (10.17221/6575-cjfs)
Abstract ORCID
95.42 80
46 Antimicrobial properties of some essential oils against some… (10.17221/1603-cjfs)
Abstract ORCID
95.15 79
47 Occurrence of biogenic amines and amines degrading bacteria… (10.17221/312/2009-cjfs)
Abstract ORCID
94.32 76
48 Composition and nutritional value of amaranth seeds (10.17221/9651-cjfs)
References ORCID License
94.15 17
49 Variations in chemical compositions of Rosa damascena Mill.… (10.17221/5/2009-cjfs)
Abstract ORCID
94.04 75
50 Irradiation of spices - a review (10.17221/684-cjfs)
Abstract ORCID
93.46 73