verified SJR 0,308 · Q3 • database Scopus / SJR & Web of Science & DOAJ indexed

Czech Republic · Czech Academy of Agricultura...

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Czech Journal of Food Sciences

Czech Journal of Food Sciences is a journal indexed in SJR in Food Science with an H index of 57. It is an CC BY-NC Journal with a Single blind Peer Review review system, and It has a price of 200 €. The scope of the journal is focused on nutrition, food economy, food science, food microbiology, food analysis, food chemistry. It has an SJR impact factor of 0,308 and it has a best quartile of Q3. It is published in English. It has an SJR impact factor of 0,308.

ISSN: 1212-1800

Publisher: Czech Academy of Agricultural Sciences

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science verifiedDOAJ

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,308 Q3

H-index 57

Acceptance rate pie_chart

31%

Source Acceptance_Rate

Time to publication hourglass_top

15 weeks

Field Average_time_publication_weeks

Publication cost (APC) payments

200 € Open Access

Non-OA path NPD

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science DOAJ

SJR Impact

0,308

H-index

Docs (year)

Docs 3y

157

Total refs

1365

Cites 3y

251

Citable 3y

157

Cites/Doc 2y

1.27

Ref/Doc

28.44

Immediate OA

200 €

Embargoed OA

NPD

Non OA / Submission

- €

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Best articles by citations

Comparison of phenolic content and antioxidant capacity of red and yellow onions.

Variations in chemical compositions of Rosa damascena Mill. and Rosa canina L. fruits

Effect of glycerol on the physicochemical properties of cereal starch films

Effect of different stabilisation treatments on preparation and functional properties of rice bran proteins

Effect of chokeberry juice consumption on antioxidant capacity, lipids profile and endothelial function in healthy people: a pilot study

Determination of organic acids in olive fruit by HPLC

Determination of folates in vegetables and their retention during boiling

Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia

Current trend and future prospective of functional probiotic milk chocolates and related products - a review

Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat

Content of Higher Fatty Acids in Green Vegetables

Consumer perception of cured pork meats: the added value of the organic attribute

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Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products

beta-glucans and their significance for the preparation of functional foods - a review

Combined beef thawing using response surface methodology

Characterisation of flaxseed cultivars based on NIR diffusion reflectance spectra of whole seeds and derived samples

Changes of starch during microwave treatment of rice

Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes

Changes in the levels of selected organic acids and sugars in apple juice after cold storage

Biological activities of essential oils and methanol extracts of five Ocimum species against pathogenic bacteria

Application of nisin -the well-known lactic acid bacteria bacteriocin -against spoilage bacteria in tangerine wine

Analysis of chemical and sensory parameters indifferent kinds of escolar (Lepidocybium flavobrunneum) products

A targeted analysis of flavonoids in asparagus using the UPLC-MS technique

A nondestructive method for fish freshness determination with electronic tongue combined with linear and non-linear multivariate algorithms

FAQs

Czech Journal of Food Sciences has an SJR of 0,308 (best quartile Q3) in the CountryOfPapers database.

Immediate OA APC is 200 EUR.

The acceptance rate recorded for Czech Journal of Food Sciences is 31%.

Czech Journal of Food Sciences

Metrics

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Researcher reviews

Best articles by citations

FAQs

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