Impact factor (WoS):
2024: 1.0
Q4 – Food Science and Technology
5-Year Impact Factor: 1.5
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., doc. Ing. Milada Plocková, CSc., doc. Ing. Ale¹ Rajchl, Ph.D., doc. Ing. Ev¾en ©árka, CSc., doc. Ing. Rudolf ©evèík, Ph.D.
- Executive Editor: Ing. Zdeòka Náglová, Ph.D.
- Technical Editors: Anna Marie Han¾lová, DiS.
- 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
The potential of probiotics derived from functional foods for skin healthReview
Eunhye Son
Czech J. Food Sci., 2025, 43(4):235-245 | DOI: 10.17221/35/2025-CJFS 
Probiotics, widely recognised for their benefits in gut health, have gained increasing attention for their comprehensive role in skin health maintenance and improvement. This review explores the multifaceted impact of food-derived probiotics on various aspects of skin health, including anti-aging, inflammation regulation, barrier function enhancement, and hydration. Probiotics exert protective effects against oxidative stress and inflammatory responses through modulation of the gut-skin axis, enhancement of the skin microbiome balance, and immunomodulatory properties. Additionally, functional foods enriched with probiotics have demonstrated efficacy...
Chickpeas (Cicer arietinum L.) and oats (Avena sativa L.) pre-gelatinised flour for instant food products
Bruna Mayara Roldão Ferreira, Isadora Maria Melo Torres, Gabriel Sarache, Jean Lopes Silva, Claudia Cirineo Ferreira Monteiro, Benício Alves Abreu Filho, Carlos Eduardo Barão, Tatiana Colombo Pimentel, Ivo Mottin Demiate, Antonio Roberto Giriboni Monteiro
Czech J. Food Sci., 2025, 43(4):246-254 | DOI: 10.17221/215/2024-CJFS
Chickpeas and oats are rich in essential nutrients and bioactive compounds, such as phenolics and flavonoids. Extrusion technology enhances food digestibility, nutrition, and shelf life, thus meeting consumer demands. Instant food products are experiencing market growth due to advancements in processing technologies that cater to healthier ingredients. This study aims to evaluate pre-gelatinised flours produced through extrusion using different proportions of chickpeas and oats (100 : 0, 90 : 10, and 80 : 20) and compare them with their respective raw versions. The physicochemical properties, technological characteristics...
Determination of aflatoxin M1 presence and concentration in Van Herby cheeseOriginal Paper
Murat Akdağ, Tuncer Çakmak
Czech J. Food Sci., 2025, 43(4):255-262 | DOI: 10.17221/197/2024-CJFS
Aflatoxins are considered the most toxic secondary metabolites of concern to food safety due to their wide distribution and high toxicity in foods and feeds. The aim of this study is to identify the prevalence of aflatoxin M1 (AFM1) in Van Herby cheeses (brined/dry salted). A total of 90 brined and dry salted Van Herby cheese samples offered for retail sale were analysed. The AFM1 level in the samples was determined by the chromatographic [High-Performance Liquid Chromatography (HPLC)/Fluorescent Detection (FLD)] method. Brined Van Herby cheese samples contained AFM1 in amounts ranging from < LOD to 0.573 ng·g–1...
Consumer sensory evaluation of flavour enhancers derived from snail protein hydrolysate using the Rate-All-That-Applies method
Dedin Finatsiyatull Rosida, Dina Mustika Rini, Dwi Ernawati
Czech J. Food Sci., 2025, 43(4):263-273 | DOI: 10.17221/235/2024-CJFS
Snails, which are high in protein, have the potential to be developed as a flavour enhancer through the hydrolysis process. However, consumer acceptance of the flavour enhancer needs to be fully evaluated. The aim of this study was to determine the consumer acceptance of a snail protein hydrolysate from different snail species (golden apple, apple, and freshwater) and at different hydrolysis durations (3, 6, and 9 h), and to identify the drivers of liking of snail protein hydrolysates through descriptive profiling using Rate-All-That-Apply (RATA) method and consumer testing using Hedonic test. The RATA intensity data were subjected to analysis using...
Physicochemical and antioxidant evaluation of watercress (Rorippa nasturtium aquaticum L.) leaf extractsOriginal Paper
Edgar Daniel Cabrera-Domínguez, Jesús Rodríguez-Miranda, Reyna Nallely Falfán-Cortés, Enrique Ramirez-Figueroa, Juan Gabriel Torruco-Uco, Betsabé Hernández-Santos
Czech J. Food Sci., 2025, 43(4):274-282 | DOI: 10.17221/139/2023-CJFS
This research aimed to evaluate the type of solvent (80% methanol, ethanol, and water), solute/solvent ratio (1 : 10 and 1 : 15 w/v), maceration time (0 h, 24 h and 7 d) and stage of leaf maturity [vegetative (VW) and generative (GW)] on the physicochemical and antioxidant properties of watercress leaf extracts. The leaf was characterised by determining the chemical composition, the phytochemical profile, and the colour. The GW presented the highest moisture content [93.25 g·(100 g)–1], carbohydrates [70.74 g·(100 g)–1], and lightness (L* = 59.66), and the presence of alkaloids,...
Evaluation of cadmium accumulation in pink oyster mushrooms cultivated on the cadmium contaminated substrates and health risk analysisOriginal Paper
Senad Murtiæ, Æerima Zahiroviæ Sinanoviæ, Josip Jurkoviæ, Mirza Tvica, Adnan Had¾iæ, D¾eneta Fazliæ, Amina ©erbo
Czech J. Food Sci., 2025, 43(4):283-290 | DOI: 10.17221/127/2024-CJFS
Pink oyster mushrooms are rich in protein, dietary fibre, vitamins and minerals, making them a great addition to any diet. However, pink oyster mushrooms have the ability to accumulate high concentrations of heavy metals, some of which, such as cadmium, can cause adverse effects on human health. The aim of this study was to evaluate the ability of pink oyster mushrooms to absorb Cd from substrates contaminated with Cd and to assess the human health risks associated with the consumption of these mushrooms. An experiment was carried out in a completely randomised design and included four treatments (four Cd contamination levels i.e. 0, 20, 50 and 100 mg·kg–1)...
Immobilised Aspergillus niger lipase synthesises sn-1,3-dioleoyl-2-palmitoylglycerolOriginal Paper
Shanhui Chen, Renbin Liu, Dong Wang, Shiyou Li, Zhirong Yang
Czech J. Food Sci., 2025, 43(4):291-299 | DOI: 10.17221/143/2024-CJFS
sn-1,3-Dioleoyl-2-palmitoylglycerol (OPO) is a structural triglyceride with a specific distribution of fatty acids, which is an important component of breast milk fat and which can better promote the absorption of minerals and energy in infants. In this study, a lab-made immobilised Aspergillus niger lipase (IM-ANL), which is more economical than a commercial lipase, was used for hydrolysis to produce free fatty acids (FFA) and acidolysis interesterification to produce OPO. The enzyme was used for multiple purposes, reducing the cost of enzymatic production. The optimum conditions for hydrolysis were determined by experiments: the amount...
Effect of different heat treatments on physicochemical properties and antioxidant characteristics of black beansOriginal Paper
Xiaolong Ji, Shuli Zhang, Xin Du, Yuning Zhang, Yang Yao, Yingying Zhu
Czech J. Food Sci., 2025, 43(4):300-310 | DOI: 10.17221/144/2024-CJFS
This study systematically evaluated the effects of four thermal processing methods-boiling, steaming, extrusion, and roasting-on the physicochemical properties and in vitro antioxidant activity of black beans. Notably, ash content decreased following boiling and steaming, reaching 45.5 mg·g–1 and 43.5 mg·g–1, respectively, corresponding to reductions of 8.5% and 13.3%. In contrast, extrusion and roasting led to moisture loss, resulting in ash content increases of 3.2% and 6.8%. Among the treatments, boiling significantly increased powder clumping (5.1%), primarily due to elevated moisture content, a value markedly higher...