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

Food Chemistry and Safety

Contribution of linoleic acid to the formation of advanced glycation end products in model systems during heat treatment

Xin Zhao, Lu Yue, Xincheng Liu, Ling Liu
Czech J. Food Sci., 35 (2017): 367-375abstractdownload PDF
Food Microbiology and Safety

Components responsible for antimicrobial activity of propolis from continental and Mediterranean regions in Croatian

Ivana Tlak Gajger, Iva Pavlović, Mirza Bojić, Ivan Kosalec, Siniša Srečec, Toni Vlainić, Josipa Vlainić
Czech J. Food Sci., 35 (2017): 376-385abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages

Ivona Djurkin Kušec, Danijela Samac, Vladimir Margeta, Žarko Radišić, Dragutin Vincek, Goran Kušec
Czech J. Food Sci., 35 (2017): 386-391abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel

Iñaki Etaio, Pilar F. Gil, Mónica Ojeda, Luis Javier R. Barron, Francisco José Pérez Elortondo
Czech J. Food Sci., 35 (2017): 392-400abstractdownload PDFsupplementary material
Food Analysis, Food Quality and Nutrition

Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market

Małgorzata Makarewicz, Stanisław Kowalski, Marcin Lukasiewicz, Magdalena Małysa-Paśko
Czech J. Food Sci., 35 (2017): 401-406abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Antidiabetic compounds in stem juice from babana grown in natural and greenhouse

Dong Nguyen, Alena Nováková, Klára Spurná, Jiří Hričko, Huong Phung, Jitka Viktorová, Milena Stránská, Jana Hajšlová, Tomáš Ruml
Czech J. Food Sci., 35 (2017): 407-413abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA

Vassilia Sinanoglou, Dimitra Houhoula, Vasiliki Kyrana, Vladimiros Lougovois
Czech J. Food Sci., 35 (2017): 414-423abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Rheological Characteristics of Composite Flour with Linseed Fibre – Relationship to Bread Quality

Marie Hrušková, Ivan Švec
Czech J. Food Sci., 35 (2017): 424-431abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour

Tatjana Krivorotova, Jolanta Sereikaite, Pawel Glibowski
Czech J. Food Sci., 35 (2017): 432-439abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

Haniyeh Rasouli-Pirouzian, Seyed Hadi Peighambardoust, Sodeif Azadmard-Damirchi
Czech J. Food Sci., 35 (2017): 440-448abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Comparative quality assessment of different drying procedures for plum fruits (Prunus domestica L.)

Hadi Samimi Akhijahani, Akbar Arabhosseini, Mohammad Hossein Kianmehr
Czech J. Food Sci., 35 (2017): 449-455abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel

Javier David Vega Arroy, Hector Ruiz-Espinosa, Juan Jose Luna-Guevara, Maria L. Luna-Guevara, Paola Hernández-Carranza, Raúl Ávila-Sosa, Carlos Enrique Ochoa-Velasco
Czech J. Food Sci., 35 (2017): 456-465abstractdownload PDF
Short communication

Influence of modified atmosphere packaging on freshness parameters of organic chicken meat – short communication

Fouad Ali Abdullah Abdullah, Hana Buchtová, Peter Turek
Czech J. Food Sci., 35 (2017): 466-468abstractdownload PDF

© 2017 Czech Academy of Agricultural Sciences