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: Ing. Kateřina Stárková
  • 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

The effect of dietary Se supplementation on the Se status and physico-chemical properties of eggs – a review

Miroslava Fašiangová, Gabriela BořIlová, Radka Hulánková
Czech J. Food Sci., 35 (2017): 275-284abstractdownload PDF
Review

Curcumin and its allied analogues: epigenetic and health perspectives – a review

Muhammad Imran, Muhammad Nadeem, Muhammad Asif Khan, Sheraz Ahmed, Ali Imran, Rai Muhammad Amir, Muhammad Umair Arshad, Abdur Rauf, Farhan Saeed, Shaista Khan, Zaffar Mehmood, Syed Amir Gilani, Hafiz Ansar Rasul Suleria
Czech J. Food Sci., 35 (2017): 285-310abstractdownload PDF
Food Microbiology and Safety

Growth inhibition of foodborne pathogens in camel milk: Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. and E. coli O157:H7

Aisha Abusheliabi, Murad A. Al-Holy, Hind Al-Rumaithi, Sufian Al-Khaldi, Anas A. Al-Nabulsi, Richard A. Holley, Mutamed Ayyash
Czech J. Food Sci., 35 (2017): 311-320abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Some physiochemical properties of Acacia honey from different altitudes of the Asir Region in Southern Saudi Arabia

Mohammed Elimam Ahamed Mohammed, Abdallah Alfifi, Abdalaziz Aamadawi, Mohammad Y Alfaifi 2, Serag Eldin I Elbehairi 2,4 and Helmey Atallah Al-bushnaq
Czech J. Food Sci., 35 (2017): 321-327abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysis

Zhouyong Dong, Gang Tian, Zhaogang Xu, Mingyue Li, Min Xu, Yajun Zhou and Hui Ren
Czech J. Food Sci., 35 (2017): 328-338abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Franc Čuš, Polona Zabukovec and Hans-Josef Schroers
Czech J. Food Sci., 35 (2017): 329-345abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Phytochemical changes in heated Rosa species fruits and seeds

Mehmet Güneş, Ümit Dölek,Mahfuz Elmastaş
Czech J. Food Sci., 35 (2017): 345-351abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers

Daiane Terezinha de Oliveira Fagundes, José Manuel Lorenzo, Bibiana Alves dos Santos, Mariane Bittencourt Fagundes, Rosane Teresinha Heck, Alexandre José Cichoski, Roger Wagner, Paulo Cezar Bastianello Campagnol
Czech J. Food Sci., 35 (2017): 352-359abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

Aleksandra N. Pavlović, Jelena M. Mrmošanin, Jovana N. Krstić, Snežana S. Mitić, Snežana B. Tošić, Milan N. Mitić, Biljana B. Arsić,Ružica J. Micić
Czech J. Food Sci., 35 (2017): 360-366abstractdownload PDF

© 2017 Czech Academy of Agricultural Sciences