Czech Journal of Food Sciences

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
The journal starts to use a new editorial system (January 1st, 2023)

Dear authors and reviewers,

We would like to inform you that from January 1st, 2023, the Czech Journal of Food Sciences will use a new editorial system Actavia.

Since January 1st, 2023, new articles will be submitted (and further processed) to the new editorial system – Actavia. Previously submitted articles (submitted till January 1st, 2023) will be processed in the previous editorial system.

In case of any questions, please do not hesitate to contact the Executive Editor of the journal on

Aims & Scope

Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, microbiology, analysis, engineering, nutrition, and economy). Papers are published in English.

Current issue
Original Paper

Can biogenic amines cause ailments following the intake of edible mushroom meals?

Eva Dadákováorcid , Tamara Pelikánová, Pavla Wolfová, Pavel Kalač
Czech J. Food Sci., 40 (2022): 407-413abstractdownload PDF
Original Paper

Effect of low expression level of acetyl coenzyme A synthetase gene on secondary metabolite in Monascus

Lin Lin, Chundan Zhang, Xinman Shao, Pupin Liu, Zhangfei Wu, Yanxia Lu, Hongzhen Guo
Czech J. Food Sci., 40 (2022): 414-421abstractdownload PDF
Original Paper

Effects of washing procedures in reducing Listeria monocytogenes on raw leafy vegetables

Nguyen Thi Huong Giang, Mahmud Ab Rashid Nor-Khaizura, Nor Ainy Mahyudin, Thi Lam An Vu
Czech J. Food Sci., 40 (2022): 422-426abstractdownload PDF
Original Paper

Evaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscous

Emine Aydinorcid
Czech J. Food Sci., 40 (2022): 427-437abstractdownload PDF
Original Paper

Antimicrobial properties of phenolic acid alkyl esters

Eva Feldekováorcid , Michaela Kosová, Markéta Berčíková, Miroslav Dragoun, Iveta Klojdová, Iveta Hrádková, Jan Šmidrkal
Czech J. Food Sci., 40 (2022): 438-444abstractdownload PDF
Original Paper

Rapid non-destructive identification of selenium-enriched millet based on hyperspectral imaging technology

Fu Zhang, Xiahua Cui, Chaochen Zhang, Weihua Cao, Xinyue Wang, Sanling Fu, Shuai Teng
Czech J. Food Sci., 40 (2022): 445-455abstractdownload PDF
Original Paper

Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste

Marina Jovanović, Petar Vojvodić, Marija Petrović, Danka Radić, Dragana Mitić-Ćulafić, Marija Kostić, Sonja Veljovićorcid
Czech J. Food Sci., 40 (2022): 456-464abstractdownload PDF
Original Paper

Functional profile of carob (Ceratonia siliqua L.) beans and pod pulp originated from the Republic of Moldova

Tatiana Capcanariorcid , Aurica Chirsanova, Oxana Radu, Eugenia Covaliov, Violina Popovici, Rodica Siminiuc
Czech J. Food Sci., 40 (2022): 465-473abstractdownload PDF

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