Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

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 chemistry, biochemistry, microbiology, analyse, technology, 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

Food Chemistry and Safety

Morphology, physicochemical properties and antioxidant capacity of bee pollens

Roman Bleha, Tatiana Shevtsova, Andrej Sinica, Vojtech Kruzik, Jan Brindza
Czech J. Food Sci., 37 (2019): 1-8abstractdownload PDF
Food Chemistry and Safety

Bee breads from two regions of Eastern Ukraine: composition, physical properties and biological activities

Roman Bleha, Tetiana Shevtsova Shevtsova, Vojtěch Kružík, Tereza Škorpilová, Ivan Saloň, Vladimír Erban, Ján Brindza, Valerii Brovarskyi, Andrej Sinica
Czech J. Food Sci., 37 (2019): 9-20abstractdownload PDF
Food Chemistry and Safety

Potential of fourier transformed near-infrared (FT-NIR) spectroscopy for rapid analysis of elderberry (Sambucus nigra L.) fruits

Virág Csorba, Marietta Fodor, Szilvia Kovács, Magdolna Tóth
Czech J. Food Sci., 37 (2019): 21-28abstractdownload PDF
Food Microbiology and Safety

In vitro cytotoxic and genotoxic effects of donkey milk on lung cancer and normal cells lines

Cetin Akca, Ozgur Vatan, Dilek Yilmaz, Huzeyfe HURIYET, Nilüfer Cinkilic, Tolga Cavas
Czech J. Food Sci., 37 (2019): 29-35abstractdownload PDF
Food Microbiology and Safety

In vitro evalution of antibiotic resistance of Lactobacillus bulgaricus strains isolated from traditional dairy products

Huiling Guo, Bilige Menghe
Czech J. Food Sci., 37 (2019): 36-43abstractdownload PDF
Food Analysis, Food Quality and Nutrition

The methods analysis of hazards and product defects in food processing

Krzysztof Przystupa
Czech J. Food Sci., 37 (2019): 44-50abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Purification, characterization and in vitro bile salt-binding capacity of polysaccharides from Armillaria mellea mushroom

Chonghui Yue, Xiaodan Zang, Chao Chen, Liangwei Dong, Yanqiu Liu, Guoping Yu
Czech J. Food Sci., 37 (2019): 51-56abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham

Markéta Adamcová, Vincent van Andel, Jan Strohalm, Milan Houška, Rudolf Ševčík
Czech J. Food Sci., 37 (2019): 57-61abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

Laura Heredia-Rodríguez, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez, Aurora de Jesús Garza-Juárez, Vania Urias-Orona, Jesús Alberto Vázquez-Rodríguez, Blanca Edelia González-Martínez, Manuel López-Cabanillas Lomelí
Czech J. Food Sci., 37 (2019): 62-68abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Infrared drying of bee pollen: effects and impacts on food components

Ayla Isik, Murat Ozdemir, Ibrahim Doymaz
Czech J. Food Sci., 37 (2019): 69-74abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice

Pramuan Saithong, Wanida Tewaruth Chitisankul, Supachi Nitipan
Czech J. Food Sci., 37 (2019): 75-80abstractdownload PDF

Impact factor (Web of Science):

2017: 0.868
Q3 – Food Science and Technology
5-Year Impact Factor: 1.107

SCImago Journal Rank (SCOPUS):

SCImago Journal & Country Rank

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Similarity Check

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

© 2019 Czech Academy of Agricultural Sciences