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 by 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. Marta Stárová, Ph.D.
  • The journal is published six times a year

Aims & Scope

Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, 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

Original Paper

A study on wine sensory evaluation by the statistical analysis method

Hou Gang-Ling, Ge Bin, Sun Liang-Liang, Xing Kai-Xin
Czech J. Food Sci., 38 (2020): 1-10abstractdownload PDFsupplementary material
Original Paper

Chemical, microbial and antioxidant activity of Cola lepidota K. Schum fruits

Solomon Oranusi, Adeola Onibokun, Oluwatoyosi Afolabi, Chineme Okpalajiaku, Anita Seweje, Bunmi Olopade, Yemisi Obafemi
Czech J. Food Sci., 38 (2020): 11-19abstractdownload PDF
Original Paper

Effect of ultrasound treatment on the quality and contents of polyphenols, lycopene and rutin in tomato fruits

Erik Gustavo Tovar-Pérez, Selene Aguilera-Aguirre, Ulises López-García, Maribel Valdez-Morales, Alma Karina Ibarra-Zurita, Rosa I. Ortiz-Basurto, Alejandra Chacón-López
Czech J. Food Sci., 38 (2020): 20-27abstractdownload PDF
Original Paper

Selected physical parameters and chemical compounds of different types of tomatoes

Justyna Ewa Bojarskaorcid , Beata Piłat, Katarzyna Małgorzata Majewska, Daria Anna Sobiechowska, Agnieszka Narwojsz
Czech J. Food Sci., 38 (2020): 28-35abstractdownload PDF
Original Paper

Monitoring of imidazole dipeptides in meat products by capillary zone electrophoresis

Emőke Szerdahelyi, Barbara Csehi, Krisztina Takács, Eszter Korompai, András Nagy, Éva Gelencsér, László Ferenc Friedrich
Czech J. Food Sci., 38 (2020): 36-42abstractdownload PDF
Original Paper

Folate determination in livers of different animal species

Marta Czarnowska-Kujawska, Elżbieta Gujska, Joanna Michalak
Czech J. Food Sci., 38 (2020): 43-48abstractdownload PDF
Original Paper

Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions

Ivan Švec, Rasa Kapačinskaité, Marie Hrušková
Czech J. Food Sci., 38 (2020): 49-56abstractdownload PDF
Original Paper

Influence of co-encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viability

Monika Kumherová, Kristina Veselá, Kateřina Jokešová, Iveta Klojdová, Šárka Horáčkováorcid
Czech J. Food Sci., 38 (2020): 57-62abstractdownload PDF
Short Communication

Detection of antibacterial residues in milk by HPLC-DAD and microbial inhibitor tests

Sofia Christoforidou, Eftychia Karageorgou, Maria Ioannidou, Evdoxios Psomas, Martha Maggira, Georgios Samouris
Czech J. Food Sci., 38 (2020): 63-71abstractdownload PDF
Short Communication

Attitude of assessors in the Czech Republic to the consumption of house cricket Acheta domestica L. – A preliminary study

Lenka Kouřimská, Veronika Kotrbová, Martin Kulma, Anna Adámková, Jiří Mlček, Monika Sabolová, Dana Homolková
Czech J. Food Sci., 38 (2020): 72-76abstractdownload PDF

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