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/10.17221/258/2020-CJFS
Original Paper

Distribution of minerals between orange juice and orange flesh in various cultivars

Eid Brimaorcid , Hatem Mohamed
Czech J. Food Sci., 39 (2021): 419-425abstractdownload PDF
https://doi.org/10.17221/214/2020-CJFS
Original Paper

Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake

Jeng-Leun Mau, Jim Tseng, Cheng-Rong Wu Wu, Chien-Hung Chen, Sheng-Dun Linorcid
Czech J. Food Sci., 39 (2021): 426-434abstractdownload PDF
https://doi.org/10.17221/82/2021-CJFS
Original Paper

The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough

Di Chen, Qiang Cheng, Xinxin Xia, ShIhua Chen, Changqing Shao, Jing Li, Jinshui Wang, Xingquan Wu
Czech J. Food Sci., 39 (2021): 435-443abstractdownload PDF
https://doi.org/10.17221/257/2020-CJFS
Original Paper

Mathematical models to describe the drying process of Moringa oleifera leaves in a convective-air dryer

Kivaandra Dayaa Rao Ramarao, Zuliana Razali, Chandran Somasundramorcid
Czech J. Food Sci., 39 (2021): 444-451abstractdownload PDF
https://doi.org/10.17221/146/2020-CJFS
Original Paper

Extraction optimisation and lipid-lowering activity of Auricularia heimuer polysaccharides

Xianghui Kong, Yinpeng Ma, Yu Pan, Wei Jiang, Dingjin Li, Xijun Chen, Guoli Yang, Zhenhua Duan, Jiechi Zhang
Czech J. Food Sci., 39 (2021): 452-459abstractdownload PDF
https://doi.org/10.17221/228/2020-CJFS
Original Paper

Effects of special additives in wheat dough system measured by Mixolab technique

Mónika Bartalné Berceli, Eszter Izsó, Szilveszter Gergely, András Salgó
Czech J. Food Sci., 39 (2021): 460-468abstractdownload PDF
https://doi.org/10.17221/65/2021-CJFS
Original Paper

Study on nutritional characteristics and antioxidant capacity of mung bean during germination

Kexin Wang, Mengdi Huang, Simin Yang, Xin Li, Yumeng Gao, Pu Yang, Jinfeng Gao, Xiaoli Gao
Czech J. Food Sci., 39 (2021): 469-478abstractdownload PDF
https://doi.org/10.17221/138/2021-CJFS
Short Communication

Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage

Garsa Alshehry‏, Amro Abdelazezorcid , Heba Abdelmotaal, Walid Abdel-Aleem
Czech J. Food Sci., 39 (2021): 479-486abstractdownload PDF
https://doi.org/10.17221/149/2020-CJFS
Short Communication

Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militaris

Young Suk Kim, Jong Min Lim, Bon-Hwa Ku, Hyung-Rae Cho, Jae-Suk Choiorcid
Czech J. Food Sci., 39 (2021): 487-492abstractdownload PDF

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