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., 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

https://doi.org/10.17221/83/2021-CJFS
Bibliographical Notice

On the seventy-fifth birthday of Professor Jan Velíšek

Karel Cejpekorcid
Czech J. Food Sci., 39 (2021): 63-64abstractdownload PDF
https://doi.org/10.17221/204/2020-CJFS
Review

Rye – nutritional and technological evaluation in Czech cereal technology – A review: Sourdoughs and bread

Marcela Slukováorcid , Lucie Jurkaninová, Simona Gillarová, Šárka Horáčková, Pavel Skřivan
Czech J. Food Sci., 39 (2021): 65-70abstractdownload PDF
https://doi.org/10.17221/139/2020-CJFS
Review

Dragon fruit: A review of health benefits and nutrients and its sustainable development under climate changes in Vietnam

Thi-Thuy-Hai Luu, Truc-Linh Le, Nga Huynh, Pablo Quintela-Alonso
Czech J. Food Sci., 39 (2021): 71-94abstractdownload PDF
https://doi.org/10.17221/37/2020-CJFS
Original Paper

Content of nitrates and nitrites in unprocessed raw beef

Grażyna Gozdecka, Błażej Błaszak, Marek Cierach
Czech J. Food Sci., 39 (2021): 95-99abstractdownload PDF
https://doi.org/10.17221/246/2020-CJFS
Original Paper

Mycotoxins in apples coming from organic production and integrated pest management

Pavla Sehonová, Michaela Německová, Lucie Plhalová, Petr Maršálek, Veronika Doubková, Petr Chloupek, Jana Čaloudová, Zdenka Svobodová, Jana Blahová
Czech J. Food Sci., 39 (2021): 100-105abstractdownload PDF
https://doi.org/10.17221/21/2020-CJFS
Original Paper

Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice

Paola Hernández-Carranza, Arely Peralta-Pérez, Raúl Avila-Sosa, Irving Israel Ruiz-López, Alfredo C. Benitez-Rojas, Carlos Enrique Ochoa-Velascoorcid
Czech J. Food Sci., 39 (2021): 106-112abstractdownload PDF
https://doi.org/10.17221/232/2020-CJFS
Original Paper

Dissemination and characteristics of Klebsiella spp. at the processed cheese plant

Tereza Gelbíčová, Kristýna Kořená, Lucie Pospíšilová-Hlucháňová, Nicol Straková, Renáta Karpíškováorcid
Czech J. Food Sci., 39 (2021): 113-121abstractdownload PDF
https://doi.org/10.17221/297/2020-CJFS
Original Paper

Simultaneous quantifications of four purine derivatives biomarkers in cow milk by SPE HPLC-DAD

Mihaela Vlassa, Miuta Filiporcid , Catalin Dragomir
Czech J. Food Sci., 39 (2021): 122-130abstractdownload PDF
https://doi.org/10.17221/247/2020-CJFS
Original Paper

Mycotoxins in oat flakes – changes during production and occurrence on the Czech market

Tomas Dropaorcid , Zbynek Dzuman, Petra Jonatova
Czech J. Food Sci., 39 (2021): 131-139abstractdownload PDF
https://doi.org/10.17221/264/2020-CJFS
Original Paper

A study of combined minced meat from hydrobionts for snacks

Natalia Valerievna Dementievaorcid , Tatyana Maryanovna Boitsovaorcid , Valery Dmitrievich Bogdanovorcid
Czech J. Food Sci., 39 (2021): 140-148abstractdownload PDF

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