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. Kateřina Demnerová, 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 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

Review

Present status on removal of raffinose family oligosaccharides – a Review

Jian Zhang, Guangsen Song, Yunjun Mei, Rui Li, Haiyan Zhang, Ye Liu
Czech J. Food Sci., 37 (2019): 141-154abstractdownload PDF
Food Chemistry and Safety

Antioxidant activity and identification of food proteins by digestive enzyme supplementation and fermentation with Lactobacillus kefiri

Ufuk Gökçe Ayrancı, Anıl Şeker, Sevda Arısoy, Hüseyin Çimen, Özlem Üstün-Aytekin
Czech J. Food Sci., 37 (2019): 155-164abstractdownload PDF
Food Chemistry and Safety

Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS

Elif Inan-Eroglu, Atila Gulec, Aylin Ayaz
Czech J. Food Sci., 37 (2019): 165-172abstractdownload PDF
Food Chemistry and Safety

LC-MS/MS method for the detection of multiple classes of shellfish toxins

Ling Jan Chiou, Tai Sheng Yeh, Jiing Chuan Chen
Czech J. Food Sci., 37 (2019): 173-179abstractdownload PDF
Food Chemistry and Safety

Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal protein

Bo Yeon Park, Kyung Young Yoon
Czech J. Food Sci., 37 (2019): 180-185abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets

Marlena Justyna Baryczka, Iwona Chwastowska-Siwiecka, Jacek Kondratowicz
Czech J. Food Sci., 37 (2019): 186-191abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters

Magdaléna Lacko-Bartošová, Petr Konvalina, Lucia Lacko-Bartošová, Zdeněk Štěrba
Czech J. Food Sci., 37 (2019): 192-198abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Discrimination of flax cultivars based on visible diffusion reflectance spectra and colour parameters of whole seeds

Yana Troshchynska, Roman Bleha, Lenka Kumbarová, Marcela Sluková, Andrej Sinica, Jiří Štětina
Czech J. Food Sci., 37 (2019): 199-204abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Authentication of meat species and net muscle proteins: updating of an old concept

Monika Jiru, Milena Stranska-Zachariasova, Vladimir Kocourek, Ales Krmela, Monika Tomaniova, Jan Rosmus, Jana Hajslova
Czech J. Food Sci., 37 (2019): 205-211abstractdownload PDFsupplementary material
Food Technology and Economy, Engineering and Physical Properties

Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut
protein isolate

Yazhen Zhang, Wenfei Xiong, Lingling Lei, Yaqiong Pei, Lingling He, Tingyang Ai, Yan Li, Bin Li, Yuan Jiang, Xingnian Liu, Ling Wang
Czech J. Food Sci., 37 (2019): 212-220abstractdownload PDF

© 2019 Czech Academy of Agricultural Sciences