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

Food Microbiology and Safety

Antioxidant Activity of Juniperus communis L. Essential Oil in Cooked Pork Sausages

Branislav Šojić, Vladimir Tomović, Marija Jokanović, Predrag Ikonić, Natalija Džinić, Sunčica Kocić-Tanackov, Ljiljana Popović, Tatjana Tasić, Jovo Savanović, Nataša Živković Šojić
Czech J. Food Sci., 35 (2017): 189-193abstractdownload PDF
Food Microbiology and Safety

Honey Sold Directly by Producers in the Silesian Region of Poland as a Source of Clostridium botulinum
Types A, B, E, and F

Wysok B., Wojtacka J., Karczmarczyk R., Wiszniewska-Łaszczych A., Gomółka-Pawlicka M., Szteyn J., Liedtke K.
Czech J. Food Sci., 35 (2017): 194-199abstractdownload PDF
Food Analysis, Food Quality and Nutrition

The 18O/16O Ratio of Retail Moravian Wines from the Czech Republic in Comparison with European Wines

Buzek F., Čejková B., Jačková I., Lněničková Z.
Czech J. Food Sci., 35 (2017): 200-207abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Comparison of Innovative and Non-Invasive Methods in Estimating the Fat Content in Pork Trimmings

Dasiewicz K., Chmiel M., Słowiński M.
Czech J. Food Sci., 35 (2017): 208-213abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Free Amino Acids, Fatty Acids, and Phenolic Compounds in Tartary Buckwheat of Different Hull Colour

Lian-Xin Peng, Liang Zou, Mao-Ling Tan, Yuan-Yuan Deng, Juan Yan, Zhu-Yun Yan, Gang Zhao
Czech J. Food Sci., 35 (2017): 214-222abstractdownload PDFsupplementary material
Food Analysis, Food Quality and Nutrition

Validation of a UHPLC-ESI-MS/MS Method for Anthocyanidin Quantification in Potato Tubers

Miloslav Šulc, Marie Eliášová, Zora Kotíková, Jaromír Lachman
Czech J. Food Sci., 35 (2017): 223-228abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Lipolysis and Oxidation of Lipids during Egg Storage at Different Temperatures

Qingling Wang, Guofeng Jin, Ning Wang, Xin Guo, Yongguo Jin, Meihu Ma
Czech J. Food Sci., 35 (2017): 229-235abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Improved Chromatic and Sensory Characteristics of Plavac Mali Wines – Efficiency of Maceration Enzymes

Ivana Alpeza, Karin Kovačević Ganić, Andreja Vanzo, Stanka Herjavec
Czech J. Food Sci., 35 (2017): 236-245abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Preservation of Paste Obtained from Picual Green Olives by High Hydrostatic Pressure Treatment

Andrea Nieto, Maria Jose Grande Burgos, Antonio Gálvez, Rubén Pérez Pulido
Czech J. Food Sci., 35 (2017): 246-251abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Antioxidant Capacity and Lipid Peroxidation Products of Carp (Cyprinus carpio L.) Meat Stored in Refrigeration Conditions with Addition of Herbs or Vegetables

Andrzej Ochrem, Piotr Zapletal, Justyna Żychlińska-Buczek, Dorota Maj, Barbara Czerniejewska-Surma, Joanna Pokorska, Dominika Kułaj
Czech J. Food Sci., 35 (2017): 251-258abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Separation of Immunoglobulins from Colostrum using Methods Based on Salting-out Techniques

Volodymyr Skalka, Nikolay Shakhno, Jiří Ečer, Ladislav Čurda
Czech J. Food Sci., 35 (2017): 259-266abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Fermentation Efficiency of High-Gravity Rye Mashes using Pressureless Starch Liberation Methods

Ewelina Strąk, Maria Balcerek, Urszula Dziekońska-Kubczak
Czech J. Food Sci., 35 (2017): 267-273abstractdownload PDF

© 2017 Czech Academy of Agricultural Sciences