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)

  • 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., 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. 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.

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

Original Paper

A targeted analysis of flavonoids in asparagus using the UPLC-MS technique

Ming Zhang, Guihong Zhao, Guisheng Zhang, Xinyang Wei, Mingxia Shen, Liping Liu, Xiangying Ding, Yong Liu
Czech J. Food Sci., 38 (2020): 77-83abstractdownload PDFsupplementary material
Original Paper

Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue

Zhengyi Hu, Yao Tong, Anne Manyande, Hongying Du
Czech J. Food Sci., 38 (2020): 84-93abstractdownload PDF
Original Paper

Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignon
rosé wines

Tereza Drtilová, Katarína Ďurčanská, Andrea Machyňáková, Ivan Špánik, Tatiana Klempová, Katarína Furdíková
Czech J. Food Sci., 38 (2020): 94-102abstractdownload PDF
Original Paper

The effect of CO2 concentration on sweet cherry preservation in modified atmosphere packagingtitle not given

Shaohua Xing, Xiaoshuan Zhang, Hansheng Gong
Czech J. Food Sci., 38 (2020): 103-108abstractdownload PDF
Original Paper

Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market

Beata Paszczykorcid , Joanna Łuczyńska
Czech J. Food Sci., 38 (2020): 109-114abstractdownload PDF
Original Paper

Optimization of ultrasound assisted extraction method for polyphenols from Desmodium triquetrum (L.) DC. with response surface methodology (RSM) and in vitro determination of its antioxidant properties

Geyin Zhang, Yunru Chen, Kinza Tariq, Zhaoxia An, Shuaiyang Wang, Fareed Qumar Memon, Weiyu Zhang, Hongbin Si
Czech J. Food Sci., 38 (2020): 115-122abstractdownload PDF
Original Paper

Influence of high CO2 modified atmosphere packaging on some quality characteristics of fresh farmed pufferfish (Takifugu obscurus) during refrigerated storage

Peiyun Li, Mingtang Tan, Jingbang Wang, Weiqing Lan, Jun Mei, Jing Xie
Czech J. Food Sci., 38 (2020): 123-130abstractdownload PDF
Short Communication

The application of NIR spectroscopy in moisture determining of vegetable seeds

Joanna Szulc, Grażyna Gozdecka, Wojciech Poćwiardowski
Czech J. Food Sci., 38 (2020): 131-136abstractdownload PDF

Impact factor (Web of Science):

2018: 0.846
Q4 – Food Science and Technology
5-Year Impact Factor: 1.223

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. Marta Stárová, Ph.D.
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

© 2020 Czech Academy of Agricultural Sciences