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

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

  • An 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

List of Review 2016

Czech J. Food Sci., 35 (2017): I-IIdownload PDF
Review
Innovations in the food packaging market – intelligent packaging – a review  
Anetta Barska, Joanna Wyrwa
Czech J. Food Sci., 35 (2017): 1-6abstractdownload PDF
Review
Finger millet bioactive compounds, bioaccessibility, and potential health effects – a review  
Henry Okwudili Udeh, Kwaku Gyebi Duodu, Afam Israel Obiefuna Jideani
Czech J. Food Sci., 35 (2017): 7-17abstractdownload PDF
Food Microbiology and Safety
Flaxseed varieties: composition and influence on the growth of probiotic microorganisms in milk  
Jana Smolová, Irena Němečková, Marcela Klimešová, Zdeněk Švandrlík, Marie Bjelková, Vladimír Filip, Jan Kyselka
Czech J. Food Sci., 35 (2017): 18-23abstractdownload PDFsupplementary material
Food Chemistry and Safety
Optimisation of an extraction technique of fish allergens suitable for detection and diagnosis  
Jiaju Ma, Tushar Ramesh Pavase, Zhen-Xing Li, Hong Lin
Czech J. Food Sci., 35 (2017): 24-31abstractdownload PDF
Food Chemistry and Safety
Antioxidant properties and production of monacolin k, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus
Prodpran Pengnoi, Rapeepun Mahawan, Chartchai Khanongnuch, Saisamorn Lumyong
Czech J. Food Sci., 35 (2017): 32-39abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Discrimination of producing areas of Astragalus membranaceus using electronic nose and UHPLC-PDA combined with chemometrics  
Wenlong Wei, Jinhua Li, Linfang Huang
Czech J. Food Sci., 35 (2017): 40-47abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre  
Lucia Padalino, Amalia Conte, Lucia Lecce, Desislava Likyova, Vincenzo Sicari, Teresa Maria Pellicanò, Marco Poiana, Matteo Alessandro Del Nobile
Czech J. Food Sci., 35 (2017): 48-56abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate  
Mingzhe Pan, Xianjun Meng, Lianzhou Jiang, Dianyu Yu, Tianyi Liu
Czech J. Food Sci., 35 (2017): 57-66abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Two resistant starches applied in bread  
Evžen Šárka, Miroslava Kubová, Iva Wiege, Pavel Horák, Petra Smrčková, Václav Dvořáček, David Chena
Czech J. Food Sci., 35 (2017): 67-72abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts  
Gordana Šimić, Daniela Horvat, Krešimir Dvojković, Ivan Abičić, Marija Viljevac Vuletić, Marijana Tucak, Alojzije Lalić
Czech J. Food Sci., 35 (2017): 73-78abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Chia and teff as improvers of wheat-barley dough and cookies  
Ivan Švec, Marie Hrušková, Barbora Babiaková
Czech J. Food Sci., 35 (2017): 79-88abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Ultrasonic microwave-assisted extraction of polyphenols, flavonoids, triterpenoids, and vitamin C from Clinacanthus nutans  
Qun Yu, Chuan Li, Zhenhua Duan, Bing Liu, Weiwen Duan, Feifei Shang
Czech J. Food Sci., 35 (2017): 89-94abstractdownload PDF