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.
  • Executive Editor: Ing. Kateřina Stárková
  • The journal is published six times a year


  Dear authors, reviewers, editors, co-editors of the Agricultural Journals,

We would like to inform you as the user of the online Editorial System of the CAAS journals, that according to General Data Protection Regulation (GDPR) effective from 25th May 2018 and in order to protect your data, our editorial system was upgraded.
After logging into the editorial system you will be invited to change your password (once).

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

Food Chemistry and Safety

Chemical composition of propolis from the Baha region in Saudi Arabia

Abdulsallam Bakdash, Ohood Hasan Almohammadi, Nael Abu Taha, Ali Abu-Rumman, Sachil Kumar
Czech J. Food Sci., 36 (2018): 109-118abstractdownload PDF
Food Microbiology and Safety

The use of UniProtKB/BIOPEP for the analysis of oat globulin physicochemical parameters and bioactivity

Iwona Szerszunowicz, Dorota Nałęcz
Czech J. Food Sci., 36 (2018): 119-125abstractdownload PDF
Food Microbiology and Safety

Determining the optimal method for DNA isolation from fruit jams

Tereza Sovová, Barbora Křížová, Jaroslava Ovesná
Czech J. Food Sci., 36 (2018): 126-132abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Starch nanoparticles – two ways of their preparation

David Chena Aldao, Evžen Šárka, Pavel Ulbrich, Eva Menšíková
Czech J. Food Sci., 36 (2018): 133-138abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Reduced microbiological contamination following irrigation of germinated seed for foods

Honorata Danilčenko, Elvyra Jarienė, Dalė Televičiutė, Skaidrė Supronienė, Jurgita Kulaitienė, Živilė Tarasevičienė, Alvyra Šlepetienė, Judita Černiauskienė
Czech J. Food Sci., 36 (2018): 139-145abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Use of wheat straw and chicken feather hydrolysates as a complete medium for lactic acid production

Lucia Gharwalová, Leona Paulová, Petra Patáková, Barbora Branská, Karel Melzoch
Czech J. Food Sci., 36 (2018): 146-153abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties

Haluk Ergezer, Halil Ibrahim Kaya, Ömer Şimşek
Czech J. Food Sci., 36 (2018): 154-162abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Influence of post-harvest ripening on the levels of selected compounds in various cherry cultivars

Jan Goliáš, Naděžda Vrchotová, Jarmila Kožíšková, Petr Kotas, Jan Tříska
Czech J. Food Sci., 36 (2018): 163-168abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effects of osmotic dehydration vacuum-microwave drying on the properties of tilapia fillets

Bing Liu, Jun Cao, Ai-Guo Feng, Yan Liu, Qun Yu, Chuan Li, Zhen-Hua Duan
Czech J. Food Sci., 36 (2018): 169-174abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Changes in the levels of selected organic acids and sugars in apple juice after cold storage

Ján Mezey, Ivana Mezeyová
Czech J. Food Sci., 36 (2018): 175-180abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Biochemical changes of Iranian probiotic Lighvan cheese

Alireza Shahab Lavasani
Czech J. Food Sci., 36 (2018): 181-186abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Convective and microwave drying of onion slices regarding texture attributes

Özge Süfer, Hande Demir, Seda Sezer
Czech J. Food Sci., 36 (2018): 187-193abstractdownload PDF

© 2018 Czech Academy of Agricultural Sciences