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.

Current issue

https://doi.org/10.17221/6/2021-CJFS

Bibliographical Notice

Congratulations on the life anniversary of prof. Pavel Jelen, Ph.D., P.Eng., Professor Emeritus of University of Alberta, Edmonton and University of Chemistry and Technology, Prague

Milada Plocková

Czech J. Food Sci., 39 (2021): 1-2download PDF

https://doi.org/10.17221/203/2020-CJFS

Review

Rye – the nutritional and technological evaluation in Czech cereal technology – A review: Grain and flours

Marcela Sluková , Lucie Jurkaninová, Ivan Švec, Pavel Skřivan

Czech J. Food Sci., 39 (2021): 3-8abstractdownload PDF

https://doi.org/10.17221/190/2020-CJFS

Original Paper

Effects of cultivation media and NaCl concentration on the growth kinetics and biogenic amine production of Lactobacillus reuteri

Patrik Body, Gabriel Greif, Gabriela Greifová, Margaréta Sliacká, Mária Greifová

Czech J. Food Sci., 39 (2021): 9-16abstractdownload PDF

https://doi.org/10.17221/146/2019-CJFS

Original Paper

Combined effect of high temperature and drought on yield and malting quality of barley

Ivan Bohačenko, Vratislav Psota , Jiří Hartmann, Markéta Musilová

Czech J. Food Sci., 39 (2021): 17-22abstractdownload PDF

https://doi.org/10.17221/135/2020-CJFS

Original Paper

Antioxidant potential of tea assessed by optical absorption spectroscopy in DNA-encased carbon nanotubes

Lijun Wang , Shusuke Oura, Yongbo Wu

Czech J. Food Sci., 39 (2021): 23-28abstractdownload PDF

https://doi.org/10.17221/145/2020-CJFS

Original Paper

Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients

Ozen Parlak, Ayse Neslihan Dundar

Czech J. Food Sci., 39 (2021): 29-34abstractdownload PDF

https://doi.org/10.17221/94/2020-CJFS

Original Paper

Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

Rima Kumalasari, Luki Vanadiani, Riyanti Ekafitri, Ina Siti Nurminabari, Dewi Desnilasari, Nur Kartika Indah Mayasti, Diki Nanang Surahman

Czech J. Food Sci., 39 (2021): 35-41abstractdownload PDF

https://doi.org/10.17221/201/2020-CJFS

Original Paper

Modelling the inactivation of Staphylococcus aureus at moderate heating temperatures

Veronika Lehotová, Karla Miháliková, Alžbeta Medveďová, Ľubomír Valík

Czech J. Food Sci., 39 (2021): 42-48abstractdownload PDF

https://doi.org/10.17221/239/2020-CJFS

Original Paper

Phloridzin as a marker for evaluation of fruit products authenticity

Magdaléna Hrubá, Josef Baxant, Helena Čížková, Veronika Smutná, František Kovařík, Rudolf Ševčík, Kristýna Hanušová, Aleš Rajchl

Czech J. Food Sci., 39 (2021): 49-57abstractdownload PDF

https://doi.org/10.17221/272/2020-CJFS

Short Communication

Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments

Nurhayati Nurhayati, Mulono Apriyanto

Czech J. Food Sci., 39 (2021): 58-62abstractdownload PDF