Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech Journal of Food Sciences

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., prof. Ing. František Kvasnička, CSc., prof. Ing. Petr Pipek, CSc., doc. Ing. Milada Plocková, CSc.,  doc. Ing. Aleš Rajchl, Ph.D., 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, microbiology, analysis, engineering, nutrition, and economy). Papers are published in English.

Current issue

https://doi.org/10.17221/247/2021-CJFS
Review

Natural bioactive compounds of honey and their antimicrobial activity

Nesrine Feknousorcid , Mahieddine Boumendjel
Czech J. Food Sci., 40 (2022): 163-178abstractdownload PDF
https://doi.org/10.17221/234/2020-CJFS
Original Paper

Sea buckthorn (Hippophae rhamnoides L.) oil exhibits antifungal activity against Aspergillus flavus via disrupting mitochondrial function

Yanhua Xin, Jie Yang, San-Hu Zhao, Ke-wen Chen, Ya-qin Zhao, Tie-Dan Zhang, Jian-Hua Zhang
Czech J. Food Sci., 40 (2022): 179-186abstractdownload PDF
https://doi.org/10.17221/263/2020-CJFS
Original Paper

Foam-mat convective drying of kiwiberry (Actinidia arguta) pulp

Radosław Boguszorcid , Artur Wiktororcid , Małgorzata Nowackaorcid , Joanna Ćwintal, Ewa Gondekorcid
Czech J. Food Sci., 40 (2022): 187-194abstractdownload PDF
https://doi.org/10.17221/91/2020-CJFS
Original Paper

Utilisation of waste Agaricus bisporus and Torreya grandis as potential natural additive coating in Agaricus bisporus preservation

Haining Zhuang, Moyao Yang, Tao Feng, Wenfeng Ding, Lingen Chen, Yongjin Qiao, Da Chen, Wei Jia, Jinsong Zhang
Czech J. Food Sci., 40 (2022): 195-201abstractdownload PDFsupplementary material
https://doi.org/10.17221/52/2021-CJFS
Original Paper

Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation

Guttiferaorcid , Laila Rahmawatiorcid , Selly Ratna Sariorcid , Filli Pratama, Tri Wardani Widowati
Czech J. Food Sci., 40 (2022): 202-209abstractdownload PDF
https://doi.org/10.17221/158/2020-CJFS
Original Paper

Transcriptomic analysis identifies differentially expressed genes in purple tender shoots and green mature leaves of Zijuan tea

Bin Jiang, Lijiao Chen, Shuangmei Duan, Bo Nian, Kunyi Liu, Yan Ma, Ming Zhao
Czech J. Food Sci., 40 (2022): 210-220abstractdownload PDF
https://doi.org/10.17221/278/2021-CJFS
Original Paper

Evaluation of three-phase centrifugal separator machine (Tricanter) for olive oil extraction

Ashkan Shokrianorcid , Qiaorui Si, Peng Wang
Czech J. Food Sci., 40 (2022): 221-228abstractdownload PDF
https://doi.org/10.17221/119/2021-CJFS
Original Paper

Packaging types as influencing seed quality in some soybean [Glycine max (L.) Merr.] varieties during storage period

Ratna Wylis Arief, Robet Asnawi, Reny D. Tambunan, Nila Wardani, Dewi Rumbaina Mustikawati, Made Jana Mejaya
Czech J. Food Sci., 40 (2022): 229-239abstractdownload PDF
https://doi.org/10.17221/21/2022-CJFS
Original Paper

Classification of hazelnuts according to their quality using deep learning algorithms

Nizamettin Erbaşorcid , Gökalp Çınarerorcid , Kazım Kılıçorcid
Czech J. Food Sci., 40 (2022): 240-248abstractdownload PDF
https://doi.org/10.17221/251/2021-CJFS
Original Paper

Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine

Wenying Zhao, Jin Hua, Rong Wang, Shuo Li, JiaHui Shi, Zhirui Zhang
Czech J. Food Sci., 40 (2022): 249-257abstractdownload PDFsupplementary material

Impact factor (Web of Science):

2021: 1.300
Q4 – Food Science and Technology
5-Year Impact Factor: 1.774

SCImago Journal Rank (SCOPUS):

SCImago Journal & Country Rank

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Abstracted / Indexed in

AGRICOLA
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
ProQuest
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: + 420 227 010 352
e-mail: cjfs

Address

Czech Journal of Food Sciences
Czech Academy of Agricultural Sciences
Slezská 7, 120 00 Praha 2, Czech Republic

© 2022 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti