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. Kateřina Demnerová, CSc.
  • Co-editors: prof. Ing. Vladimír Kocourek, CSc., doc. Ing. Irena Kolouchová, Ph.D., prof. Ing. František Kvasnička, CSc., doc. Ing. Milada Plocková, CSc.,  prof. Ing. Petr Pipek, CSc., doc. Ing. Evžen Šárka, 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

Czech Academy of Agricultural Sciences changed to double-blind reviewing
The Publishing Board of the CAAS is pleased to announce its movement to a double-blind review process  (November 1, 2018).

Current issue

Food Analysis, Food Quality and Nutrition

Chemical composition, antimicrobial and insecticidal activities of the tunisian Citrus aurantium essential oils

Enis Ben Bnina, Hafedh Hajlaoui, Ikbal Chaieb, Moncef Ben Said, Hichem Ben Jannet
Czech J. Food Sci., 37 (2019): 81-92abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids

Banu Akgün, Seda Genc, Qiaofen Cheng, Özlem Isik
Czech J. Food Sci., 37 (2019): 93-98abstractdownload PDF
Food Analysis, Food Quality and Nutrition

RSM/ANN based optimized recovery of phenolics from mulberry leaves by enzyme-assisted extraction

Rahman Qadir, Farooq Anwar, Mazhar Amjad Gilani, Sadaf Zahoor, Muhammad Misbah ur Rehman, Muhammad Mustaqeem
Czech J. Food Sci., 37 (2019): 99-105abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Effect of muscle anatomical location on fatty acid composition of beaver (Castor fiber) females

Violeta Razmaite, Vidmantas Pileckas, Violeta Juškiene
Czech J. Food Sci., 37 (2019): 106-111abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Rapid determination of theaflavins by HPLC with a new monolithic column

Jianyong Zhang, Hongchun Cui, Heyuan Jiang, Lei Fang, Weiwei Wang, Wei Su, Chunhua Xiong
Czech J. Food Sci., 37 (2019): 112-119abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of flour and sugar particle size on the properties of cookie dough and cookie

Hüseyin Boz
Czech J. Food Sci., 37 (2019): 120-127abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Modelling and characteristics of thin layer convective air-drying of thyme (Thymus vulgaris) leaves

Osman Yağız Turan, Ebru Fıratlıgil
Czech J. Food Sci., 37 (2019): 128-134abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Computer vision and artificial neural network techniques for classification of damage in potatoes during the storage process

Krzysztof Przybył, Piotr Boniecki, Krzysztof Koszela, Łukasz Gierz, Mateusz Łukomski
Czech J. Food Sci., 37 (2019): 135-140abstractdownload PDF

© 2019 Czech Academy of Agricultural Sciences