Impact factor (WoS):
2023: 1.2
Q4 – Food Science and Technology
5-Year Impact Factor: 1.4
SCImago Journal Rank (SCOPUS):
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 Potravináøské vìdy)
- The journal is administered by an international Editorial Board
- Editor-in-Chief: prof. Ing. Kateøina Demnerová, CSc.
- Co-editors: prof. Ing. Vladimír Kocourek, CSc., prof. Ing. Franti¹ek Kvasnièka, CSc., prof. Ing. Petr Pipek, CSc., doc. Ing. Milada Plocková, CSc., doc. Ing. Ale¹ Rajchl, Ph.D., doc. Ing. Ev¾en ©árka, CSc.
- Executive Editor: Mgr. Tereza Filinová
- Technical Editors: Ing. arch. Katarína Hanuliaková
- The journal is published six times a year
Aims & Scope
The journal publishes the following types of articles: 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.
Current issue
Assessing essential oil composition in Cinnamomum cassia leaves from different regions of China using GC-MS and FTIR spectroscopyOriginal Paper
Yan Huang, Yujie Liu, Huiping Tan, Yanrong Cheng, Kunyang Tao, Dingze Gu, Huaizu Cai, Chengjie Li, Kaiyi Guo, Cheng Wu, Hong Wu, Yanqun Li
Czech J. Food Sci., 2024, 42(3):151-152 | DOI: 10.17221/197/2023-CJFS 
In this study, volatile compounds from Cinnamomum cassia Presl. leaves from different regions of China were identified using gas chromatography coupled with mass spectrometry (GC-MS) and Fourier-transform infrared (FTIR) spectroscopy combined with chemometrics. The results showed that the essential oil yields greatly varied across regions, with the density of oil cells at the accumulation and saturation stages playing a key role in this yield. GC-MS analysis revealed a higher content of trans-cinnamaldehyde in samples from the Xijiang River basin (No. 1–8) than in those from Baise Guangxi (No. 9). Variable importance in projection...
Essential oils of indigenous citrus varieties of Northeast India as potential antibiofilm agents against foodborne pathogens: An in vitro and in silico studyOriginal Paper
Surjya Loying, Rajeev Sarmah, Manash Pratim Sarma, Abdul Malik, Suhail Akhtar, Azmat Ali Khan, Rahul Nayak, Devabrata Saikia
Czech J. Food Sci., 2024, 42(3):153-162 | DOI: 10.17221/179/2023-CJFS
The unique structural and biological diversity found in plants renders them a distinctive and sustainable source for discovering new antibacterial, antifungal and antiparasitic compounds. In the present study, antimicrobial and antibiofilm properties of essential oils of citrus varieties of Northeast India were studied against selected foodborne pathogens using both in vitro and in silico approaches. These essential oils showed significant antimicrobial and antibiofilm activities against foodborne pathogens. i.e. Bacillus cereus MTCC430 and Yersinia enterocolitica MTCC859. It was observed that the treatment with essential...
Green synthesis, characterisation, and antibacterial activity of silver nanoparticles obtained from Salvia officinalis extractOriginal Paper
Nural Karagözlü, Tuğçe Özeºer
Czech J. Food Sci., 2024, 42(3):163-173 | DOI: 10.17221/4/2024-CJFS
The present study investigated the properties and antimicrobial activity of silver nanoparticles synthesised through a green method using Salvia officinalis. Extracts were obtained from sage at two different temperatures, and these extracts were then used to synthesise silver nanoparticles through a reaction with AgNO₃. The characteristics of resulting silver nanoparticles and their antimicrobial effects on foodborne pathogenic bacteria were examined. During the synthesis, the colour of the silver nanoparticle solution changed from yellow to dark brown, and a significant absorbance peak was observed at 360 nm. The sizes of the...
Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporusOriginal Paper
Touseef Iqbal, Muhammad Sohaib, Sanaullah Iqbal, Habib Rehman
Czech J. Food Sci., 2024, 42(3):174-183 | DOI: 10.17221/158/2023-CJFS
The global demand for high-quality, nutritious food is increasing, and mushrooms have gained popularity as a healthy dietary option; mushroom consumption is increasing in Pakistan owing to their rich nutritional profile, phytochemicals presence and antioxidant capacity. This study was carried out to determine comprehensive nutritional analysis, antioxidant parameters, amino acids, and fatty acid composition of commonly grown mushroom varieties oysters (Pleurotus ostreatus) and white buttons (Agaricus bisporus) in Pakistan. The study results indicated mushrooms are perishable, high in protein and fibre content, along with a low caloric...
Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industryOriginal Paper
Andrea Mesáro¹ová, Marek Bobko, Luká¹ Jurèaga, Alica Bobková, Katarína Poláková, Al¾beta Demianová, Judita Lidiková, Ondøej Buèko, Andrea Mendelová, Tomá¹ Tóth
Czech J. Food Sci., 2024, 42(3):184-191 | DOI: 10.17221/38/2024-CJFS
Aronia melanocarpa is one of the many fruit types rich in polyphenolic compounds. Therefore, we used this fruit in our research as a possible natural antioxidant, which was added to pork sausages. Four groups were prepared: control group, a group with ascorbic acid, and groups with 3 and 5 mL·kg–1 of chokeberry extract. During storage, we monitored changes in pH, colour, texture and oxidative stability of pork sausages and sensory evaluation. We did not observe any negative effects of the extract on the quality of pork sausages during storage. Regarding oxidative stability, the lowest increase in malondialdehyde...
Harnessing nature's secrets: Silver nanoparticles from Withania coagulans fruit and root extracts unveil exceptional antioxidant and antimicrobial propertiesOriginal Paper
Farwa Iftikhar, Rahmatullah Qureshi, Ayesha Siddiqa, Khursid Anwar, Fizza Arshad, Zia-ur-Rehman Mashwani, Aayesha Riaz, Safir Ullah Khan, Amir Ali, Shahzad Iqbal, Ajaz Ahmad, Melissa Danae Bejarano Gómez
Czech J. Food Sci., 2024, 42(3):192-206 | DOI: 10.17221/39/2024-CJFS
Nanotechnology, an emerging field, holds significant promise with applications across diverse sectors, including medicine, agriculture, and the biological sciences. To address environmental concerns, the green biosynthesis of silver nanoparticles (AgNPs) using plant extracts is favoured. This study focuses on the formulation and characterisation of AgNPs using extracts from Withania coagulans (Stocks) Dunal, a medicinal plant that holds a unique phytochemical profile. The AgNPs derived from W. coagulans root (WcAgNPR) and fruit (WcAgNPF) extracts were characterised using ultraviolet and visible light (UV-Vis) spectral analysis,...
Influence of calcium fortification on the stability of anthocyanins in strawberry pureeOriginal Paper
Eugene Okraku Asare, Novel Kishor Bhujel, Adam Tobolka, Tereza ©korpilová, Helena Èí¾ková, Ale¹ Rajchl
Czech J. Food Sci., 2024, 42(3):207-215 | DOI: 10.17221/164/2023-CJFS
Anthocyanins have received an increased attention not only because of its antioxidant activity; but because fortification of food products by minerals is important due to the lack of some minerals in population. The addition of these minerals can affect the sensorial and nutritional composition of food. The influence of calcium fortification on anthocyanins and colour changes in strawberry puree were assessed by accelerated storage test. The quantification of anthocyanins was performed by high-performance liquid chromatography with diode-array detection (HPLC-DAD) and colour changes were measured spectrophotometrically (CIE L* – lightness,...
Effect of different forms of buckwheat addition on the physicochemical and sensory properties of breadOriginal Paper
Erdi Eren, Murat Reis Akkaya
Czech J. Food Sci., 2024, 42(3):216-223 | DOI: 10.17221/36/2024-CJFS
This study aimed to obtain buckwheat bread by adding whole buckwheat to the white bread formulation in groat and flour form. The addition was made in different proportions (0, 10, 20, and 30%) according to the principle of substitution. Buckwheat addition, as groat, increased the bread's hardness to a great extent. Moisture analysis results indicated that the buckwheat additive can increase the water-holding capacity and may extend the shelf life, especially in flour form. The samples' antioxidant activities and phenolic content significantly increased when the addition was made as flour. All buckwheat-added samples had lower volume values than control...