Czech Journal of Food Sciences (CJFS)
(Formerly Potravinářské vědy)

ISSN 1212-1800 (Print)
ISSN 1805-9317 (On-line)

  • Open Access Journal
  • International peer-reviewed journal published under the auspices of the Czech Academy of Agricultural Sciences and financed by the Ministry of Agriculture of the Czech Republic
  • Published since 1983 (by 1997 under the title Potravinářské vědy)
  • The journal is administered by an international Editorial Board
  • Editor-in-Chief: Prof. Ing. Vladimír Filip, CSc.
  • Executive Editor: Mgr. Inés Abela Hofbauerová, Ph.D.
  • The journal is published six times a year


Thematic scope

original research, critical review articles, and short communications dealing with chemistry, biochemistry, microbiology, analyse, technology, engineering, nutrition and economy.
Papers are published in English


Current issue

Review

White lupin (Lupinus albus L.) – nutritional and health values in human nutrition – a review

Janusz Prusinski
Czech J. Food Sci., 35 (2017): 95-105abstractdownload PDF
Food Microbiology and Safety

Prevalence and characteristics of Salmonella in retail poultry and pork meat in the Czech Republic during 2013–2014

Petra Myšková, Renáta Karpíšková
Czech J. Food Sci., 35 (2017): 106-112abstractdownload PDF
Food Microbiology and Safety

Purification and characterisation of a fungicidal peptide from Bacillus amyloliquefaciens NCPSJ7

Junhua Wang, Shuangzhi Zhao, Jiying Qiu, Qingxin Zhou, Xiaoyong Li, Xue Xin, Danyang Guo, Tatyana G. Yudina, Yifen Wang, Hua Sun, Xiangyan Chen, Leilei Chen
Czech J. Food Sci., 35 (2017): 113-121abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Application of InDel markers based on the chloroplast genome sequences for authentication and traceability of tartary and common buckwheat

Kwang-Soo Cho, Su-Young Hong, Bong-Kyoung Yun, Hong-Sik Won, Young-Ho Yoon, Ki-Beom Kwon, Manjulatha Mekapogu
Czech J. Food Sci., 35 (2017): 122-130abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine

Katarína Furdíková, Katarína Makyšová, Ivan Špánik
Czech J. Food Sci., 35 (2017): 131-142abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Influence of germination temperatures on the chemical composition of wheat (Triticum aestivum L.) seeds

František Hnilička, Alena Hejtmánková, Matyáš Orsák, Helena Hniličková
Czech J. Food Sci., 35 (2017): 143-148abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Pil-Nam Seong, Hyun-Woo Seo, Soo-Hyun Cho, Yoon-Seok Kim, Sun-Moon Kang, Jin-Hyoung Kim, Geun-Ho Kang, Beom-Young Park, Sung-Sil Moon, Van-Ba Hoa
Czech J. Food Sci., 35 (2017): 149-159abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Detection of PCR inhibition in food and feed with a synthetic plasmid

Tereza Sovová, Barbora Křížová, Lenka Drábková, Jaroslava Ovesná
Czech J. Food Sci., 35 (2017): 160-164abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

The demand for beer in Czech Republic: inderstanding longrun on- and off-trade price elasticities

Stanislava Grosová, Michal Masár, Olga Kutnohorská, Vladimír Kubeš
Czech J. Food Sci., 35 (2017): 165-170abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Sparkling wine production by immobilised yeast fermentation

Borislav Miličević, Jurislav Babić, Đurđica Ačkar, Radoslav Miličević, Antun Jozinović, Huska Jukić, Vlado Babić, Drago Šubarić
Czech J. Food Sci., 35 (2017): 171-179abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Optimisation of High Hydrostatic Pressure Assisted Extraction of Anthocyanins from Rabbiteye Blueberry Pomace

Haining Zhang, Yongkun Ma
Czech J. Food Sci., 35 (2017): 180-187abstractdownload PDF

© 2017 Czech Academy of Agricultural Sciences