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
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.
Efficacy of chemical agents and power ultrasound on biofilms formed by Asaia spp. – spoilage bacteria in beverage industries
Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734
Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab
Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on γ-aminobutyric acid synthesis