Czech Journal of Food Sciences Q3 Unclaimed
Czech Journal of Food Sciences is a journal indexed in SJR in Food Science with an H index of 54. 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 0,349 and it has a best quartile of Q3. It is published in English. It has an SJR impact factor of 0,349.
Type: Journal
Type of Copyright: CC BY-NC
Languages: English
Open Access Policy: Open Access
Type of publications:
Publication frecuency: -
200 €
Inmediate OANPD
Embargoed OA- €
Non OAMetrics
0,349
SJR Impact factor54
H Index49
Total Docs (Last Year)165
Total Docs (3 years)1923
Total Refs284
Total Cites (3 years)165
Citable Docs (3 years)1.63
Cites/Doc (2 years)39.24
Ref/DocOther journals with similar parameters
Acta Scientiarum Polonorum, Technologia Alimentaria Q3
Agricultural and Food Science Q3
Italian Journal of Food Safety Q3
Journal of Aquatic Food Product Technology Q3
Journal of Animal and Feed Sciences Q3
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Aims and Scope
Best articles by citations
Rapid detection of microbial contamination in UHT milk: practical application in dairy industry
View moreEvaluation of apricot fruit quality and correlations between physical and chemical attributes
View moreKinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system
View moreEffects of pre- and post-harvest factors on the selected elements contents in fruit juices
View moreFruit juices with probiotics -new type of functional foods
View moreOptimization of ultrasound assisted extraction method for polyphenols from Desmodium triquetrum (L.) DC. with response surface methodology (RSM) and in vitro determination of its antioxidant properties
View moreEffect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake
View moreFermented dairy product for a low-fat bakery product application: chemical and sensory analysis
View moreEffects of transglutaminase-induced modification in the presence of oligochitosan of 1 kDa on the structure and gelling properties of caseinat
View moreFerulic acid in cereals - a review
View moreNucleic Acid Lateral Flow Immunoassay for the Detection of Pathogenic Bacteria from Food
View morePreparation of flaxseed for lignan determination by gas chromatography-mass spectrometry method
View moreKinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating
View moreFormation of alpha-hydroxycarbonyl and alpha-dicarbonyl compounds during degradation of monosaccharides
View moreMetabolomics-based authentication of wines according to grape variety
View moreTwo different methods for screening of bile salt hydrolase activity in Lactobacillus strains
View moreOptimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology
View moreSeparation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace
View morel-Ascorbic acid content and antioxidant capacity in less-known fruit juices
View moreSensory quality of meat from crossbred boars in relation to their age and slaughter weight
View moreInhibitory effects of fresh hops on Helicobacter pylori strains
View morePrevalence and control of Listeria monocytogenes in the food industry -a review
View moreBiological activities of essential oils and methanol extracts of five Ocimum species against pathogenic bacteria
View moreMicrobial contamination of paper-based food contact materials with different contents of recycled fiber
View more
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