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., 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

https://doi.org/10.17221/288/2020-CJFS
Review

Selected aspects of edible insect rearing and consumption – A review

Jiří Mlček, Anna Adámkováorcid , Martin Adámek, Marie Borkovcová, Martina Bednářová, Lenka Kouřimská, Veronika Hlobilová
Czech J. Food Sci., 39 (2021): 149-159abstractdownload PDF
https://doi.org/10.17221/326/2019-CJFS
Original Paper

Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose

Kunyi Liu, Shulai Zhou, Qi Wang, Bin Jiang, Liran Yang, Bing Lu, Huawei Yuan
Czech J. Food Sci., 39 (2021): 160-168abstractdownload PDF
https://doi.org/10.17221/27/2020-CJFS
Original Paper

Isoflavones of the red and Hungarian clover and possible impact on animal diet

Mirjana Petrovic, Dejan Sokolović, Snežana Babić, Tomáš Vymyslický, Jordan Marković, Vladimir Zornić, Zora Dajić-Stevanović
Czech J. Food Sci., 39 (2021): 169-175abstractdownload PDF
https://doi.org/10.17221/273/2020-CJFS
Original Paper

Appraisal of antioxidant potential and biological studies of bogan bail (Bougainvillea glabra) leaf extracts using different solvents

Muhammad Riaz, Humaira Fatima, Muhammad Misbah ur Rehman, Rahman Qadirorcid , Shabbir Hussain, Abdul Hafeez, Abu Bakar Siddique
Czech J. Food Sci., 39 (2021): 176-180abstractdownload PDF
https://doi.org/10.17221/37/2021-CJFS
Original Paper

Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk

Karina Ilona Hidasorcid , Csaba Németh, Lien Le Phuong Nguyen, Anna Visy, Adrienn Tóth, Annamária Barkó, László Friedrich, Attila Nagy, Ildikó Csilla Nyulas-Zeke
Czech J. Food Sci., 39 (2021): 181-188abstractdownload PDF
https://doi.org/10.17221/13/2021-CJFS
Original Paper

Optimisation of the clarification of kiwifruit juice with tannic acid-modified chitosan

Yujia Diao, Xueqing Yu, Chaohong Zhang, Yingjun Jingorcid
Czech J. Food Sci., 39 (2021): 189-196abstractdownload PDF
https://doi.org/10.17221/225/2020-CJFS
Original Paper

Homogeneity of the selected food mixes

Dominika Matuszekorcid , Karol Bierczyńskiorcid , Andżelika Jędrysiak, Angelika Kraszewska
Czech J. Food Sci., 39 (2021): 197-207abstractdownload PDF
https://doi.org/10.17221/63/2021-CJFS
Original Paper

Honey: Determination of volatile compounds, antioxidant and antibacterial activities

Semiramis Karlidag, Merve Keskinorcid , Sinan Bayram, Nazlı Mayda, Asli Ozkok
Czech J. Food Sci., 39 (2021): 208-216abstractdownload PDF
https://doi.org/10.17221/284/2020-CJFS
Original Paper

Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice

Mengpei Liu, Rong Wang, Jia Li, Lihua Zhang, Jiajia Zhang, Wei Zong, Wenjuan Mo
Czech J. Food Sci., 39 (2021): 217-225abstractdownload PDF
https://doi.org/10.17221/249/2020-CJFS
Original Paper

Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking

Anna Fraśorcid , Kinga Gołębiewska, Damian Gołębiewski, Magdalena Wiśniewska, Marlena Gzowska, Dariusz R. Mańkowski
Czech J. Food Sci., 39 (2021): 226-233abstractdownload PDF

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