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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

Review
Anetta Barska, Joanna Wyrwa

Innovations in the Food Packaging Market – Intelligent Packaging – a Review

Czech J. Food Sci., 35 (2017): 1-6abstractfulltext
Review
Henry Okwudili Udeh, Kwaku Gyebi Duodu, Afam Israel Obiefuna Jideani

Finger Millet Bioactive Compounds, Bioaccessibility, and Potential Health Effects – a Review

Czech J. Food Sci., 35 (2017): 7-17abstractfulltext
Food Microbiology and Safety
Jana Smolová, Irena Němečková, Marcela Klimešová, Zdeněk Švandrlík, Marie Bjelková, Vladimír Filip, Jan Kyselka

Flaxseed Varieties: Composition and Influence on the Growth of Probiotic Microorganisms in Milk

Czech J. Food Sci., 35 (2017): 18-23abstractfulltextsupplementary material
Food Chemistry and Safety
Jiaju Ma, Tushar Ramesh Pavase, Zhen-Xing Li, Hong Lin

Optimisation of an Extraction Technique of Fish Allergens Suitable for Detection and Diagnosis

Czech J. Food Sci., 35 (2017): 24-31abstractfulltext
Food Chemistry and Safety
Prodpran Pengnoi, Rapeepun Mahawan, Chartchai Khanongnuch, Saisamorn Lumyong

Antioxidant Properties and Production of Monacolin K, Citrinin, and Red Pigments during Solid State Fermentation of Purple Rice (Oryzae sativa) Varieties by Monascus purpureus

Czech J. Food Sci., 35 (2017): 32-39abstractfulltext
Food Analysis, Food Quality and Nutrition
Wenlong Wei, Jinhua Li, Linfang Huang

Discrimination of Producing Areas of Astragalus membranaceus Using Electronic Nose and UHPLC-PDA Combined with Chemometrics

Czech J. Food Sci., 35 (2017): 40-47abstractfulltext
Food Technology and Economy, Engineering and Physical Properties
Lucia Padalino, Amalia Conte, Lucia Lecce, Desislava Likyova, Vincenzo Sicari, Teresa Maria Pellicanò, Marco Poiana, Matteo Alessandro Del Nobile

Functional Pasta with Tomato By-product as a Source of Antioxidant Compounds and Dietary Fibre

Czech J. Food Sci., 35 (2017): 48-56abstractfulltext
Food Technology and Economy, Engineering and Physical Properties
Mingzhe Pan, Xianjun Meng, Lianzhou Jiang, Dianyu Yu, Tianyi Liu

Effect of Cosolvents (polyols) on Structural and Foaming Properties of Soy Protein Isolate

Czech J. Food Sci., 35 (2017): 57-66abstractfulltext
Food Technology and Economy, Engineering and Physical Properties
Evžen Šárka, Miroslava Kubová, Iva Wiege, Pavel Horák, Petra Smrčková, Václav Dvořáček, David Chena

Two Resistant Starches Applied in Bread

Czech J. Food Sci., 35 (2017): 67-72abstractfulltext
Food Technology and Economy, Engineering and Physical Properties
Gordana Šimić, Daniela Horvat, Krešimir Dvojković, Ivan Abičić, Marija Viljevac Vuletić, Marijana Tucak, Alojzije Lalić

Evaluation of Total Phenolic Content and Antioxidant Activity of Malting and Hulless Barley Grain and Malt Extracts

Czech J. Food Sci., 35 (2017): 73-78abstractfulltext
Food Technology and Economy, Engineering and Physical Properties
Ivan Švec, Marie Hrušková, Barbora Babiaková

Chia and Teff as Improvers of Wheat-Barley Dough and Cookies

Czech J. Food Sci., 35 (2017): 79-88abstractfulltext
Food Technology and Economy, Engineering and Physical Properties
Qun Yu, Chuan Li, Zhenhua Duan, Bing Liu, Weiwen Duan, Feifei Shang

Ultrasonic Microwave-Assisted Extraction of Polyphenols, Flavonoids, Triterpenoids, and Vitamin C
from Clinacanthus nutans

Czech J. Food Sci., 35 (2017): 89-94abstractfulltext