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., 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, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.

Current issue

https://doi.org/10.17221/69/2021-CJFS

Review

Instrumental analytical tools for mycobacteria characterisation

Veronika Ozana, Karel Hruška

Czech J. Food Sci., 39 (2021): 235-264abstractdownload PDF

https://doi.org/10.17221/189/2020-CJFS

Original Paper

Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sources

Magdaléna Lacko-Bartošová, Lucia Lacko-Bartošová, Petr Konvalina

Czech J. Food Sci., 39 (2021): 265-272abstractdownload PDF

https://doi.org/10.17221/38/2021-CJFS

Original Paper

Comparison of biochemical and antimicrobial activities of different honey samples

Saban Keskin , Semiramis Karlidag, Nazlı Mayda, Asli Ozkok

Czech J. Food Sci., 39 (2021): 273-280abstractdownload PDF

https://doi.org/10.17221/55/2021-CJFS

Original Paper

Chromatographic separation of mannitol from mixtures of other carbohydrates in aqueous solutions

Simona Gillarová , Svatopluk Henke , Tomáš Svoboda , Pavel Kadlec , Andrea Hinková, Zdeněk Bubník , Vladimír Pour , Marcela Sluková

Czech J. Food Sci., 39 (2021): 281-288abstractdownload PDF

https://doi.org/10.17221/222/2020-CJFS

Original Paper

Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect

Sevim Feyza Erdoğmuş , Uğur Cengiz Erişmiş, Cevdet Uğuz

Czech J. Food Sci., 39 (2021): 289-296abstractdownload PDF

https://doi.org/10.17221/47/2021-CJFS

Original Paper

Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology

Cuina Song, Liping Zhu, Yanchun Shao, Fusheng Chen

Czech J. Food Sci., 39 (2021): 297-304abstractdownload PDFsupplementary material

https://doi.org/10.17221/296/2020-CJFS

Original Paper

Isolation of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus from nature: Technological characterisation and antibiotic resistance

Hakan Tavşanlı , Tülay Elal Mus, Figen Cetinkaya, Ergün Aynaoglu, Recept Cibik

Czech J. Food Sci., 39 (2021): 305-311abstractdownload PDF

https://doi.org/10.17221/56/2021-CJFS

Original Paper

Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment

Ayşe Sevgili , Osman Erkmen , Sinem Koçaslan

Czech J. Food Sci., 39 (2021): 312-318abstractdownload PDF

https://doi.org/10.17221/153/2020-CJFS

Original Paper

Factors influencing consumer behaviour in the beer market in the Czech Republic

Veronika Svatošová, Petra Kosová, Zuzana Svobodová

Czech J. Food Sci., 39 (2021): 319-328abstractdownload PDFsupplementary material