Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

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 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

Food Microbiology and Safety

Efficacy of chemical agents and power ultrasound on biofilms formed by Asaia spp. – spoilage bacteria in beverage industries

Iveta Šístková, Iveta Horsáková, Miroslav Čeřovský, Helena Čížková
Czech J. Food Sci., 37 (2019): 221-225abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Effect of oil contents on gluten network during the extrusion processing

Feng Jia, Jinshui Wang, Yu Chen, Xia Zhang, Qi Wang, Di Chen, Changfu Zhang
Czech J. Food Sci., 37 (2019): 226-231abstractdownload PDF
Food Analysis, Food Quality and Nutrition

The influence of geographical origin on honey composition studied by Polish and Slovak honeys

Monika Tomczyk, Maria Tarapatskyy, Małgorzata Dżugan
Czech J. Food Sci., 37 (2019): 232-238abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Metabolomics-based authentication of wines according to grape variety

Leos Uttl, Kamila Hurkova, Vladimir Kocourek, Jana Pulkrabova, Monika Tomaniova, Jana Hajslova
Czech J. Food Sci., 37 (2019): 239-245abstractdownload PDF
Food Analysis, Food Quality and Nutrition

The effect of drying temperature on the properties of gelatin from carps (Cyprinus carpio) skin

Joanna Tkaczewska, Maciej Wielgosz, Piotr Kulawik, Marzena Zajac
Czech J. Food Sci., 37 (2019): 246-251abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Antioxidant properties and resveratrol content of Polish Regent wines from Podkarpacie region

Sabina Bednarska, Aneta Dabrowa, Joanna Kisala, Idalia Kasprzyk
Czech J. Food Sci., 37 (2019): 252-259abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734

Katarzyna Skrzypczak, Bartosz Sołowiej, Adam Waśko, Anna Kononiuk, Waldemar Gustaw
Czech J. Food Sci., 37 (2019): 260-267abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Onion waste as a rich source of antioxidants for meat products

Jan Bedrníček, Ivana Laknerová, Zuzana Linhartová, Jaromír Kadlec, Eva Samková, Jan Bárta, Veronika Bártová, Jan Mráz, Milan Pešek, Renata Winterová, Naděžda Vrchotová, Jan Tříska, Pavel Smetana
Czech J. Food Sci., 37 (2019): 268-275abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

Joseane Bressiani, Tatiana Oro, Paola Da Silva, Flávio Montenegro, Telma Bertolin, Luiz Gutkoski, Marcia Gularte
Czech J. Food Sci., 37 (2019): 276-284abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ

Marijana Sakač, Pavle Jovanov, Jovana Petrović, Lato Pezo, Aleksandar Fišteš, Ivana Lončarević, Biljana Pajin
Czech J. Food Sci., 37 (2019): 285-291abstract
Food Technology and Economy, Engineering and Physical Properties

Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on γ-aminobutyric acid synthesis

Yulong Huang, Na Chen, Fengxia Wang, Shen Song, Jie Guo, Zhongcun Pang, Ji Zhang
Czech J. Food Sci., 37 (2019): 292-300abstractdownload PDF

Impact factor (Web of Science):

2018: 0.846
Q3 – Food Science and Technology
5-Year Impact Factor: 1.223

SCImago Journal Rank (SCOPUS):

SCImago Journal & Country Rank

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Similarity Check

All the submitted manuscripts are checked by the CrossRef Similarity Check.

Abstracted / Indexed in

Agrindex of AGRIS/FAO database
CAB Abstracts
Cambridge Scientific Abstract
Chemical Abstracts
CNKI
Current Contents®/Agriculture, Biology and Environmental Sciences®
Czech Agricultural and Food Bibliography
Dairy Science Abstracts
DOAJ (Directory of Open Access Journals)
EBSCO – Academic Search Ultimate
Elsevier’s Bibliographic Databases
FROSTI
FSTA (formerly Food Science and Technology Abstracts)
Google Scholar
ISI Alerting Services®
ISI Web of Knowledge®
J-Gate
Science Citation Index Expanded®
SCOPUS
TOXLINE PLUS
Web of Science®

Licence terms

All content is made freely available for non-commercial purposes, users are allowed to copy and redistribute the material, transform, and build upon the material as long as they cite the source.

Open Access Policy

This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.

Contact

Ing. Kateřina Stárková
Executive Editor
phone: + 420 227 010 233
e-mail: cjfs

Address

Czech Journal of Food Sciences
Czech Academy of Agricultural Sciences
Slezská 7, 120 00 Praha 2, Czech Republic

© 2019 Czech Academy of Agricultural Sciences