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.
  • 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 changes 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).
Authors and reviewers will be anonymous to each other. Submission of anonymized version of the papers (manuscripts) is for all authors that wish to publish at CAAS user friendly and similar to other publishing houses in the Czech Republic and abroad.

We believe that the movement will be positively accepted amongst you, authors, and will encourage you to furtherly submit your original papers with scientific results to our renowned journals.

doc. Ing. Radim Vácha, Ph.D.
President of the publishing board of the CAAS


Current issue

Review

Alcohol and Health: Standards of Consumption, Benefits and Harm – a Review

Isabela Vieira, Brenda Santos, Denise Ruzene, Tomáš Brányik, José Teixeira, João Silva, Daniel Silva
Czech J. Food Sci., 36 (2018): 427-440abstractdownload PDF
Food Chemistry and Safety

Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils

Jakub Fišnar, Monika Sabolová, Zuzana Réblová
Czech J. Food Sci., 36 (2018): 441-451abstractdownload PDF
Food Microbiology and Safety

Lineage and serotype identification of Listeria monocytogenes by matrix-assisted laser desorption ionization-time of flight mass spectrometry

Štěpán Koudelka, Tereza Gelbíčová, Markéta Procházková, Renáta Karpíšková
Czech J. Food Sci., 36 (2018): 452-458abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration

Ana-Marija Jagatić Korenika, Luna Maslov, Snježana Jakobović, Igor Palčić, Ana Jeromel
Czech J. Food Sci., 36 (2018): 459-469abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Development and application of novel additives in bread-making

Mónika Bartalné Berceli, Eszter Izsó, Szilveszter Gergely, András Salgó
Czech J. Food Sci., 36 (2018): 470-475abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Extraction conditions evaluation of pectin methylesterase produced by solid state culture of Aspergillus niger

Valeria Borszcz, Taísa Renata Piotroski Boscato, Karine Cenci, Jamile Zeni, Rogério Luis Cansian, Geciane Toniazzo Backes, Eunice Valduga
Czech J. Food Sci., 36 (2018): 476-479abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice

Hande Demir, Mustafa Kemal Yıldız, İsmail Becerikli, Sevcan Unluturk, Zehra Kaya
Czech J. Food Sci., 36 (2018): 480-486abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

The effect of freezing storage on physical and chemical properties of wild boar meat

Marian Gil, Paulina Duma-Kocan, Renata Stanisławczyk, Mariusz Rudy
Czech J. Food Sci., 36 (2018): 487-493abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Fermentation process of mulberry juice-whey based Tibetan kefir beverage production

Li BO, Gao Xin, Li Na, Mei Jun
Czech J. Food Sci., 36 (2018): 494-501abstractdownload PDF

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