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


Articles published in 2014 and earlier have been registered to CrossRef.
The authors received DOIs of their articles by email

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

Bioavailability of corn gluten meal hydrolysates and their effects on the immune system

Yuan-Qing He, Chao-Yue Ma, Ye Pan, Li-Jing Yin, Jie Zhou, Yuqing Duan, Haihui Zhang, Haile Ma
Czech J. Food Sci., 36 (2018): 1-7abstractdownload PDF
Food Chemistry and Safety

Fractionation, antioxidant and inhibitory activity of Thai mango seed kernel extracts

Chaianun Namngam, Supakorn Boonyuen, Praphan Pinsidorom
Czech J. Food Sci., 36 (2018): 8-15abstractdownload PDF
Food Chemistry and Safety

Identification of biphenyls – contaminants responsible for off-flavour in soft drinks

Iveta Šístková, Vojtěch Kružík, Aleš Rajchl, Helena Čížková
Czech J. Food Sci., 36 (2018): 16-21abstractdownload PDF
Food Chemistry and Safety

Development of a triplex real-time PCR for simultaneous detection of allergenic ingredients in processed food

Wenju Zhang, Yulei Zhao, Qingjin Xu, Qin Chen
Czech J. Food Sci., 36 (2018): 22-27abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Influence of supercritical fluid extract of Cinnamomum zeylanicum bark on physical, bioactive and sensory properties of innovative cinnamaldehyde-enriched chocolates

Muhammad Ahmar Jahangir, Aamir Shehzad, Masood Sadiq Butt, Muhammad Shahid
Czech J. Food Sci., 36 (2018): 28-36abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Automatic correction of the adverse effects of light on fruit surfaces using the shape-from-shading method

Shu Zhang, Jun Lu, Lijuan Shi, Xianfeng Wang, Dejia Hou
Czech J. Food Sci., 36 (2018): 37-43abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of different durations of exposure to food-grade organic lactic acid on the growth of S. aureus and E. coli in meat from Persian sheep (Afshari breed) stored at refrigeration temperature

Mohammad Ali Mogharei, Hamed Ahari, Ali Akbar Safekordi, Shabnam Haghighat Khajavi
Czech J. Food Sci., 36 (2018): 44-50abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Influence of flaxseed components on fermented dairy product properties

Kristina Bialasová, Irena Němečková, Jan Kyselka, Jiří Štětina, Kateřina Solichová, Šárka Horáčková
Czech J. Food Sci., 36 (2018): 51-56abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of different stabilisation treatments on preparation and functional properties of rice bran proteins

Shi-Wen Lv, Lei-Yu He, Li-Hui Sun
Czech J. Food Sci., 36 (2018): 57-65abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Qualitative properties of pasta enriched with celery root and sugar beet by-products

Lucia Minarovičová, Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Dominika Dobrovická and Veronika Kuchtová
Czech J. Food Sci., 36 (2018): 66-72abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions

Somaris Quintana-Martinez, Aldair Morales-Cano, Luis García-Zapateiro
Czech J. Food Sci., 36 (2018): 73-80abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Optimisation of oil extraction from quinoa seeds with supercritical carbon dioxide with co-solvents

Grażyna Wejnerowska, Anna Ciaciuch
Czech J. Food Sci., 36 (2018): 81-87abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Study on the ageing method and antioxidant activity of black garlic residues

Feng Xiong, Chun-Hua Dai, Fu-Rong Hou, Pei-Pei Zhu, Rong-Hai He, Hai-Le Ma
Czech J. Food Sci., 36 (2018): 88-97abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM

Aysun Yucetepe, Oznur Saroglu, Ceren Daskaya-Dikmen, Fatih Bildik, Beraat Ozcelik
Czech J. Food Sci., 36 (2018): 98-108abstractdownload PDF

© 2018 Czech Academy of Agricultural Sciences