Czech Journal of Food Sciences
(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

https://doi.org/10.17221/131/2018-CJFS
Original Paper

Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour

Li Cuicui, Lu Qiyu
Czech J. Food Sci., 38 (2020): 265-272abstractdownload PDF
https://doi.org/10.17221/42/2020-CJFS
Original Paper

Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese 

Jana Štefánikováorcid , Patrícia Martišová, Július Árvay, Ervín Jankura, Miroslava Kačániová, Jana Gálová, Vladimír Vietoris
Czech J. Food Sci., 38 (2020): 273-279abstractdownload PDF
https://doi.org/10.17221/342/2019-CJFS
Original Paper

Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmon

Joana Šalomskienė, Dovile Jonkuvienė, Irena Mačionienė, Raimundas Narkevičius, Reda Riešutė
Czech J. Food Sci., 38 (2020): 280-286abstractdownload PDF
https://doi.org/10.17221/28/2020-CJFS
Original Paper

Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates

Leila Arfaoui
Czech J. Food Sci., 38 (2020): 287-292abstractdownload PDF
https://doi.org/10.17221/2/2020-CJFS
Original Paper

Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36

R. Haryo Bimo Setiarto, Harsi Dewantari Kusumaningrumorcid , Betty Sri Laksmi Jenie, Tatik Khusniati, Sulistiani Sulistiani
Czech J. Food Sci., 38 (2020): 293-300abstractdownload PDF
https://doi.org/10.17221/52/2020-CJFS
Original Paper

The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat

Anna Draszanowska, Mirosława Karpińska-Tymoszczykorcid , Magdalena Anna Olszewska
Czech J. Food Sci., 38 (2020): 301-307abstractdownload PDFsupplementary material
https://doi.org/10.17221/11/2020-CJFS
Original Paper

Prospective antimycotoxigenic action of wild Opuntia ficus-indica by-products

Ahmed Noah Badr, Karolina Gromadzkaorcid , Mohamed Gamal Shehata, Kinga Stuper-Szablewska, Kinga Drzewiecka
Czech J. Food Sci., 38 (2020): 308-314abstractdownload PDF
https://doi.org/10.17221/175/2020-CJFS
Original Paper

Screening of Lactobacillus plantarum with broad-spectrum antifungal activity and its application in preservation of golden-red apples

Kangning Li, Wenyi Zhang, Lai-Yu Kwok, Bilige Mengheorcid
Czech J. Food Sci., 38 (2020): 315-322abstractdownload PDF
https://doi.org/10.17221/193/2020-CJFS
Original Paper

Heat-resistance of suspect persistent strains of Escherichia coli from cheesemaking plants

Irena Němečkováorcid , Šárka Havlíková, Tereza Gelbíčová, Lucie Pospíšilová, Eliška Hromádková, Jana Lindauerová, Alžběta Baráková, Renáta Karpíšková
Czech J. Food Sci., 38 (2020): 323-329abstractdownload PDF
https://doi.org/10.17221/291/2019-CJFS
Original Paper

Control of selected fermentation indices by statistically designed experiments in industrial scale beer fermentation

Krzysztof Kucharczyk, Krzysztof Żyła, Tadeusz Tuszyński
Czech J. Food Sci., 38 (2020): 330-336abstractdownload PDF

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