Czech Journal of Food Sciences (CJFS)
(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

A targeted analysis of flavonoids in asparagus using the UPLC-MS technique

Ming Zhang, Guihong Zhao, Guisheng Zhang, Xinyang Wei, Mingxia Shen, Liping Liu, Xiangying Ding, Yong Liu
Czech J. Food Sci., 38 (2020): 77-83abstractdownload PDFsupplementary material
Original Paper

Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue

Zhengyi Hu, Yao Tong, Anne Manyande, Hongying Du
Czech J. Food Sci., 38 (2020): 84-93abstractdownload PDF
Original Paper

Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignon
rosé wines

Tereza Drtilová, Katarína Ďurčanská, Andrea Machyňáková, Ivan Špánik, Tatiana Klempová, Katarína Furdíková
Czech J. Food Sci., 38 (2020): 94-102abstractdownload PDF
Original Paper

The effect of CO2 concentration on sweet cherry preservation in modified atmosphere packagingtitle not given

Shaohua Xing, Xiaoshuan Zhang, Hansheng Gong
Czech J. Food Sci., 38 (2020): 103-108abstractdownload PDF
Original Paper

Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market

Beata Paszczykorcid , Joanna Łuczyńska
Czech J. Food Sci., 38 (2020): 109-114abstractdownload PDF
Original Paper

Optimization of ultrasound assisted extraction method for polyphenols from Desmodium triquetrum (L.) DC. with response surface methodology (RSM) and in vitro determination of its antioxidant properties

Geyin Zhang, Yunru Chen, Kinza Tariq, Zhaoxia An, Shuaiyang Wang, Fareed Qumar Memon, Weiyu Zhang, Hongbin Si
Czech J. Food Sci., 38 (2020): 115-122abstractdownload PDF
Original Paper

Influence of high CO2 modified atmosphere packaging on some quality characteristics of fresh farmed pufferfish (Takifugu obscurus) during refrigerated storage

Peiyun Li, Mingtang Tan, Jingbang Wang, Weiqing Lan, Jun Mei, Jing Xie
Czech J. Food Sci., 38 (2020): 123-130abstractdownload PDF
Short Communication

The application of NIR spectroscopy in moisture determining of vegetable seeds

Joanna Szulc, Grażyna Gozdecka, Wojciech Poćwiardowski
Czech J. Food Sci., 38 (2020): 131-136abstractdownload PDF

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