Czech Journal of Food Sciences
(Formerly Potravinářské vědy)

ISSN 1212-1800 (Print)
ISSN 1805-9317 (On-line)

  • International open access 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., prof. Ing. František Kvasnička, CSc., prof. Ing. Petr Pipek, CSc., doc. Ing. Milada Plocková, CSc.,  doc. Ing. Aleš Rajchl, Ph.D., 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

Instrumental analytical tools for mycobacteria characterisation

Veronika Ozana, Karel Hruškaorcid
Czech J. Food Sci., 39 (2021): 235-264abstractdownload PDF
Original Paper

Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sources

Magdaléna Lacko-Bartošová, Lucia Lacko-Bartošová, Petr Konvalina
Czech J. Food Sci., 39 (2021): 265-272abstractdownload PDF
Original Paper

Comparison of biochemical and antimicrobial activities of different honey samples

Saban Keskinorcid , Semiramis Karlidag, Nazlı Mayda, Asli Ozkok
Czech J. Food Sci., 39 (2021): 273-280abstractdownload PDF
Original Paper

Chromatographic separation of mannitol from mixtures of other carbohydrates in aqueous solutions

Simona Gillarováorcid , Svatopluk Henkeorcid , Tomáš Svobodaorcid , Pavel Kadlecorcid , Andrea Hinková, Zdeněk Bubníkorcid , Vladimír Pourorcid , Marcela Slukováorcid
Czech J. Food Sci., 39 (2021): 281-288abstractdownload PDF
Original Paper

Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect

Sevim Feyza Erdoğmuşorcid , Uğur Cengiz Erişmiş, Cevdet Uğuz
Czech J. Food Sci., 39 (2021): 289-296abstractdownload PDF
Original Paper

Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology

Cuina Song, Liping Zhu, Yanchun Shao, Fusheng Chen
Czech J. Food Sci., 39 (2021): 297-304abstractdownload PDFsupplementary material
Original Paper

Isolation of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus from nature: Technological characterisation and antibiotic resistance

Hakan Tavşanlıorcid , Tülay Elal Mus, Figen Cetinkaya, Ergün Aynaoglu, Recept Cibik
Czech J. Food Sci., 39 (2021): 305-311abstractdownload PDF
Original Paper

Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment

Ayşe Sevgiliorcid , Osman Erkmenorcid , Sinem Koçaslan
Czech J. Food Sci., 39 (2021): 312-318abstractdownload PDF
Original Paper

Factors influencing consumer behaviour in the beer market in the Czech Republic

Veronika Svatošová, Petra Kosová, Zuzana Svobodová
Czech J. Food Sci., 39 (2021): 319-328abstractdownload PDFsupplementary material

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti