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

Food Microbiology and Safety

Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria

Oto Hanuš, Ludmila Křížová, Jana Hajšlová, Jaromír Lojza, Marcela Klimešová, Libor Janů, Petr Roubal, Jaroslav Kopecký, Radoslava Jedelská
Czech J. Food Sci., 36 (2018): 277-283abstractdownload PDF
Food Microbiology and Safety

Fruit juices with probiotics – new type of functional foods

Šárka Horáčková, Kristýna Rokytová, Kristina Bialasová, Iveta Klojdová, Marcela Sluková
Czech J. Food Sci., 36 (2018): 284-288abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Antioxidant activity and phenolic content of organic and conventional vine cane extracts

Lucia Gharwalová, Daniel Hutár, Jan Masák, Irena Kolouchová
Czech J. Food Sci., 36 (2018): 289-295abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Influence of calpain on lamb myofibrillar proteins degradation during in vitro culture

Mukaddas Muhtar, Ma Yi Qiao, Batur Ablikim, Arzugul Abduwali, Yusup Sulayman
Czech J. Food Sci., 36 (2018): 296-300abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Effect of okara and vital gluten on physico-chemical properties of noodle

Wei-Chen Pan, Yu-Ming Liu, Sy-Yu Shiau
Czech J. Food Sci., 36 (2018): 301-306abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Colour change and kinetics of winter jujube slices during pulsed air-jet impingement drying

Yuxue Cao, Gao Wang, Yong Huang, Rongguang Zhu, Qiang Wang, Shiyu Wei, Xuedong Yao
Czech J. Food Sci., 36 (2018): 307-313abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Quality of noodles made from colour-grained wheat

Dongyun Ma, Jian Zhang, Yaoguang Li, Chenyang Wang
Czech J. Food Sci., 36 (2018): 314-320abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Inlet temperature affects spray drying quality of watermelon powder

Yue Shi, Jing Wang, Yubin Wang, Huijuan Zhang, Yue Ma, Xiaoyan Zhao, Chao Zhang
Czech J. Food Sci., 36 (2018): 321-328abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Pulsed air jet impingement drying characteristics of winter jujube slices

Shi-Yu Wei, Gao Wang , Yong Huang, Rong-Guang Zhu, Qiang Wang , Xiang-Nan Zhang , Yu-Xue Cao , Xue-Dong Yao 
Czech J. Food Sci., 36 (2018): 329-337abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Optimization, antioxidant activity and bile salts adsorption capacity of the aqueous enzymatic extract from rice bran

Yuxin Wang, Guoping Yu, Xiaodan Zang, Fei Ye
Czech J. Food Sci., 36 (2018): 338-348abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology

Na Xian, Guohua Hu
Czech J. Food Sci., 36 (2018): 349-356abstractdownload PDF

© 2018 Czech Academy of Agricultural Sciences