Open Access CAAS Agricultural Journals Czech Journal of Food Sciences
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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

Current issue

Review

Antioxidant and antihypertensive protein hydrolysates in fish products – a review

Klaudia Korczek, Joanna Tkaczewska, Władysław Migdał
Czech J. Food Sci., 36 (2018): 195-207abstractdownload PDF
Food Microbiology and Safety

Effect of different conditions on Listeria monocytogenes biofilm formation and removal

Pasquale Russo, Agni Hadjilouka, Luciano Beneduce, Vittorio Capozzi, Spiros Paramithiotis, Eleftherios H. Drosinos, Giuseppe Spano
Czech J. Food Sci., 36 (2018): 208-214abstractdownload PDF
Food Microbiology and Safety

Investigation of hepatitis A and E viruses in mussels collected from the Bosphorus, in Istanbul, Turkey – short communication

Huseyin Yilmaz, Utku Cizmecigil, Eda Altan Tarakci, Ozge Aydin, Aysun Yilmaz, Mehmet Calicioglu, Gurhan Ciftcioglu, Ali Aydin, Kamil Bostan, Tansel Sireli, Mine Guzel, Asiye Karakullukcu, Bekir Kocazeybek, Wim Van Der Poel, Juergen Richt, Nuri Turan
Czech J. Food Sci., 36 (2018): 215-220abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

Jelena Babić Milijašević, Milan Milijašević, Danijela Vranić, Jasna Đinović Stojanović, Slobodan Lilić, Vladimir Korićana
Czech J. Food Sci., 36 (2018): 221-226abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Phytochemical changes in mango fruit in response to Alternaria alternata infection

Jiao Li, Liangang Mao, Yanning Zhang, Lan Zhang, Hongyun Jiang
Czech J. Food Sci., 36 (2018): 227-232abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Determination of flavonoids and total polyphenol contents in commercial apple juices

Leposava Pavun, Snežana Uskoković-Marković, Milena Jelikić-Stankov, Daniela Đikanović, Predrag Đurđević
Czech J. Food Sci., 36 (2018): 233-238abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice

Oludare Olumuyiwa Adekoyeni, Rahman Akinoso, Adekola Felix Adegoke, Stephen Akintunde Fagbemi
Czech J. Food Sci., 36 (2018): 239-245abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

Li Cuicui, Lu Qiyu, Liu Zipeng, Yan Huili
Czech J. Food Sci., 36 (2018): 246-254abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of alginate beads on olfactory sensory perception of paraffin coated cheese

Citlalli Celeste González Ariceaga, Muhammad Inam Afzal, Muhammad Umer, Syed Muhammad Usman Shah, Haroon Ahmed, Muriel Jacquot, Catherine Cailliez-Grimal
Czech J. Food Sci., 36 (2018): 255-260abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Juices enriched with phenolic extracts from grapes

Jana Kulichová, Mantana Buaong, Josef Balík, Pavel Híc, Jan Tříska, Naděžda Vrchotová
Czech J. Food Sci., 36 (2018): 261-267abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

Sediqeh Soleimanifard, Naser Hamdami
Czech J. Food Sci., 36 (2018): 268-275abstractdownload PDF

Impact factor (Web of Science – Thomson Reuters)

2017: 0.868
5-Year Impact Factor: 1.107

SJR (SCImago Journal Rank – SCOPUS)

2017: 0.355 – Q3 (Food Science)

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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

© 2018 Czech Academy of Agricultural Sciences