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.

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/10.17221/151/2020-CJFS
Review

Food allergies and intolerances – A review

Renata Winterová, Marie Pokorná Bartoškováorcid , Zdeněk Kejík, Jana Rysová, Ivana Laknerová, Marian Urban, Zuzana Šmídová
Czech J. Food Sci., 39 (2021): 329-339abstractdownload PDF
https://doi.org/10.17221/221/2020-CJFS
Review

Methods for suppressing Fusarium infection during malting and their effect on malt quality

Carlo Antonio Ng, Michaela Poštulková, Dagmar Matoulková, Vratislav Psota, Ivo Hartman, Tomas Branyik
Czech J. Food Sci., 39 (2021): 340-359abstractdownload PDF
https://doi.org/10.17221/42/2021-CJFS
Original Paper

Impact of heating temperatures on the properties of instant cassava flour

Achmat Sarifudinorcid , Enny Sholichah, Woro Setiaboma, Nok Afifah, Dewi Desnilasari, Khairul Amri, Sunanta Tongta
Czech J. Food Sci., 39 (2021): 360-367abstractdownload PDF
https://doi.org/10.17221/164/2020-CJFS
Original Paper

Investigation of pork meat in chicken- and beef-based commercial products by ELISA and real-time PCR sold at retail in Kosovo

Rreze M Gecajorcid , Skender Muji, Flutura C Ajazi, Bajram Berisha, Alltane Kryeziu, Muharrem Ismaili
Czech J. Food Sci., 39 (2021): 368-375abstractdownload PDFsupplementary material
https://doi.org/10.17221/71/2021-CJFS
Original Paper

Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir

Murat Doğanorcid , Murat Ayorcid
Czech J. Food Sci., 39 (2021): 376-383abstractdownload PDF
https://doi.org/10.17221/265/2020-CJFS
Original Paper

Extrusion rheometry of collagen dough

Jan Štípekorcid , Jan Skočilas, Jaromír Štancl, Rudolf Žitný
Czech J. Food Sci., 39 (2021): 384-392abstractdownload PDF
https://doi.org/10.17221/185/2020-CJFS
Original Paper

Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation

Valerija Majetić Germekorcid , Paula Žurga, Olivera Koprivnjak, Kristina Grozić, Iva Previšić, Šime Marcelić, Smiljana Goreta Ban, Igor Pasković
Czech J. Food Sci., 39 (2021): 393-401abstractdownload PDF
https://doi.org/10.17221/261/2020-CJFS
Original Paper

Comparative study of physicochemical and hedonic response of ginger rhizome and leaves enriched patties

Saira Tanweer, Muhammad Farhan Jahangir Chughtai, Saadia Zainab, Tariq Mehmoodorcid , Adnan Khaliq, Syed Junaid-ur-Rahman, Rabia Iqbal, Atif Liaqat, Samreen Ahsan, Zulfiqar Ahmad, Aamir Shehzad
Czech J. Food Sci., 39 (2021): 402-409abstractdownload PDF
https://doi.org/10.17221/24/2021-CJFS
Original Paper

Comparison of methods to extract PCR-amplifiable DNA from fruit, herbal and black teas

Eliška Čermákováorcid , Kamila Zdeňková, Kateřina Demnerová, Jaroslava Ovesná
Czech J. Food Sci., 39 (2021): 410-417abstractdownload PDF

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