Czech Journal of Food Sciences (CJFS)
(Formerly Potravinářské vědy)

ISSN 1212-1800 (Print)
ISSN 1805-9317 (On-line)

  • Open Access Journal
  • International peer-reviewed journal published under the auspices of 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. Kateřina Stárková
  • The journal is published six times a year

Thematic 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

Food Microbiology and Safety

Efficacy of chemical agents and power ultrasound on biofilms formed by Asaia spp. – spoilage bacteria in beverage industries

Iveta Šístková, Iveta Horsáková, Miroslav Čeřovský, Helena Čížková
Czech J. Food Sci., 37 (2019): 221-225abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Effect of oil contents on gluten network during the extrusion processing

Feng Jia, Jinshui Wang, Yu Chen, Xia Zhang, Qi Wang, Di Chen, Changfu Zhang
Czech J. Food Sci., 37 (2019): 226-231abstractdownload PDF
Food Analysis, Food Quality and Nutrition

The influence of geographical origin on honey composition studied by Polish and Slovak honeys

Monika Tomczyk, Maria Tarapatskyy, Małgorzata Dżugan
Czech J. Food Sci., 37 (2019): 232-238abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Metabolomics-based authentication of wines according to grape variety

Leos Uttl, Kamila Hurkova, Vladimir Kocourek, Jana Pulkrabova, Monika Tomaniova, Jana Hajslova
Czech J. Food Sci., 37 (2019): 239-245abstractdownload PDF
Food Analysis, Food Quality and Nutrition

The effect of drying temperature on the properties of gelatin from carps (Cyprinus carpio) skin

Joanna Tkaczewska, Maciej Wielgosz, Piotr Kulawik, Marzena Zajac
Czech J. Food Sci., 37 (2019): 246-251abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Antioxidant properties and resveratrol content of Polish Regent wines from Podkarpacie region

Sabina Bednarska, Aneta Dabrowa, Joanna Kisala, Idalia Kasprzyk
Czech J. Food Sci., 37 (2019): 252-259abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734

Katarzyna Skrzypczak, Bartosz Sołowiej, Adam Waśko, Anna Kononiuk, Waldemar Gustaw
Czech J. Food Sci., 37 (2019): 260-267abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Onion waste as a rich source of antioxidants for meat products

Jan Bedrníček, Ivana Laknerová, Zuzana Linhartová, Jaromír Kadlec, Eva Samková, Jan Bárta, Veronika Bártová, Jan Mráz, Milan Pešek, Renata Winterová, Naděžda Vrchotová, Jan Tříska, Pavel Smetana
Czech J. Food Sci., 37 (2019): 268-275abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

Joseane Bressiani, Tatiana Oro, Paola Da Silva, Flávio Montenegro, Telma Bertolin, Luiz Gutkoski, Marcia Gularte
Czech J. Food Sci., 37 (2019): 276-284abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ

Marijana Sakač, Pavle Jovanov, Jovana Petrović, Lato Pezo, Aleksandar Fišteš, Ivana Lončarević, Biljana Pajin
Czech J. Food Sci., 37 (2019): 285-291abstract
Food Technology and Economy, Engineering and Physical Properties

Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on γ-aminobutyric acid synthesis

Yulong Huang, Na Chen, Fengxia Wang, Shen Song, Jie Guo, Zhongcun Pang, Ji Zhang
Czech J. Food Sci., 37 (2019): 292-300abstractdownload PDF

© 2019 Czech Academy of Agricultural Sciences