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

Original Paper

Grapevine extracts and their effect on selected gut-associated microbiota: In vitro study

Michaela Rollová, Lucia Gharwalova, Aleš Krmela, Věra Schulzová, Jana Hajšlová, Petr Jaroš, Irena Kolouchová, Olga Maťátková
Czech J. Food Sci., 38 (2020): 137-143abstractdownload PDFsupplementary material
Original Paper

The effect of yeast generations on fermentation, maturation and volatile compounds of beer

Krzysztof Kucharczyk, Tadeusz Tuszyński, Krzysztof Żyła, Czesław Puchalski
Czech J. Food Sci., 38 (2020): 144-150abstractdownload PDF
Original Paper

Discrimination of Thymus, Origanum, Satureja and Thymbra species from the family Labiatae by untargeted metabolomic analysis

Nurcan Ayşar Güzelsoy, Filiz Çavuş, Oya Kaçar
Czech J. Food Sci., 38 (2020): 151-157abstractdownload PDF
Original Paper

Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch

Tomasz Sawicki, Natalia Bączek, Małgorzata Starowiczorcid
Czech J. Food Sci., 38 (2020): 158-163abstractdownload PDF
Original Paper

Effects of monoacylglycerols and chitosan on the biogenic amine formation in the flesh of rainbow trout (Oncorhynchus mykiss)

Kateřina Matějková, Martin Křížekorcid , Eva Dadáková, František Vácha, Tamara Pelikánová
Czech J. Food Sci., 38 (2020): 164-170abstractdownload PDF
Original Paper

Palm date (Phoenix dactylifera) seeds: A rich source of antioxidant and antibacterial activities

Abuelgassim Omer Abuelgassim, Mohamed Abdellatif Eltayeb, Farid Shokry Ataya
Czech J. Food Sci., 38 (2020): 171-178abstractdownload PDF
Original Paper

Comparative analysis of riboflavin and thiamine in raw and commercial honey

Slavica Sunarićorcid , Jelena Živković, Ana Spasić, Jelena Lalić, Jelena Matejić
Czech J. Food Sci., 38 (2020): 179-184abstractdownload PDF
Original Paper

Production of butyric acid at constant pH by a solventogenic strain of Clostridium beijerinckii

Marek Drahokoupil, Petra Patákováorcid
Czech J. Food Sci., 38 (2020): 185-191abstractdownload PDF
Original Paper

Acceptance of bars with edible insects by a selected group of students from Tri-City, Poland

Joanna Bartkowiczorcid , Ewa Babicz-Zielińska
Czech J. Food Sci., 38 (2020): 192-197abstractdownload PDF
Short Communication

Genetic features of Czech blue poppy (Papaver somniferum L.) revealed by DNA polymorphism

Pavel Svoboda, Jakub Vašek, Pavel Vejl, Jaroslava Ovesná
Czech J. Food Sci., 38 (2020): 198-202abstractdownload PDF

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