Czech Journal of Food Sciences

30/07/2026

📢 Read this interesting article, published in the Czech Journal of Food Sciences, an international peer-reviewed journal published by the Czech Academy of Agricultural Sciences.

📄 "Drying effects on physicochemical and techno-functional properties of Terminalia arjuna leaf mucilage in set yoghurt"

👩‍🔬 Authors: R.R.G.H.N. Senarathna, T.C. Kananke

🔗 DOI: https://doi.org/10.17221/16/2026-CJFS

Discover how drying methods influence the physicochemical and techno-functional properties of Terminalia arjuna leaf mucilage and its potential application as a functional ingredient in set yoghurt, contributing to the development of innovative dairy products and food processing technologies.

R.R.G.H.N. Senarathna, T.C. Kananke

30/07/2026

📖 Read this interesting article, recently published in the Czech Journal of Food Sciences, published by the Czech Academy of Agricultural Sciences.

"Antimicrobial effect of Thymus vulgaris and Rosmarinus officinalis L. essential oils against Gram-positive bacteria inoculated in cooked turkey breasts stored under different temperatures"

👥 Authors: Talal Lahreche, Karima Aoues, Lydia Yasmine Kebir

🔗 DOI: https://doi.org/10.17221/186/2025-CJFS

Discover how essential oils from Thymus vulgaris and Rosmarinus officinalis can contribute to improving the microbiological safety and preservation of cooked turkey meat stored under different temperature conditions.

30/07/2026

📖 Read this interesting article, published in the Czech Journal of Food Sciences, published by the Czech Academy of Agricultural Sciences:

"Preparation and characterisation of antioxidative edible films based on cocoa pods extract incorporating black or green tea extract"

👩‍🔬 Authors: Triana Lindriati, Siti Mutimmah, Maryam Husnul Istiqomah, Melania Anggraini, Herlina Herlina, Sih Yuwanti, Asmak Afrilianad

🔗 DOI: https://doi.org/10.17221/159/2025-CJFS

Discover innovative research on sustainable antioxidative edible films developed from cocoa pod extract enriched with black or green tea extracts, highlighting promising applications for active food packaging and food preservation.

Shirin Gull, Huma Umbreen, Mahr Un Nisa, Abid Rashid

30/07/2026

📖 Read this interesting article, published in the Czech Journal of Food Sciences, published by the Czech Academy of Agricultural Sciences:

"Eco-friendly synthesis of ZnO nanoparticles for improved pectin/chitosan hydrogels with antibacterial activity"

👩‍🔬 Authors: Shirin Gull, Huma Umbreen, Mahr Un Nisa, Abid Rashid

🔗 DOI: https://doi.org/10.17221/159/2025-CJFS

Discover innovative research on the eco-friendly synthesis of zinc oxide nanoparticles and their application in pectin/chitosan hydrogels with enhanced antibacterial properties, offering promising opportunities for sustainable food packaging and food safety technologies.

Shirin Gull, Huma Umbreen, Mahr Un Nisa, Abid Rashid

30/07/2026

📢 Read this interesting article published in the Czech Journal of Food Sciences, published by the Czech Academy of Agricultural Sciences!

📖 Article: CaCl₂-cold storage combination: An efficient preservation approach for prolonging the shelf life of passion fruit (Passiflora edulis)

👩‍🔬 Authors: Xiaoying Zhang, Ye Wang, Jiayu Li, Zixiong Zhang, Caixia Chen, Yao Teng, Xiuqin Long

🔗 DOI: https://doi.org/10.17221/163/2025-CJFS

🍈 This study demonstrates that the combination of CaCl₂ treatment and cold storage (4 °C) is an effective postharvest preservation strategy for passion fruit, significantly improving shelf life while maintaining water retention, soluble sugars, flavonoids, phenolics, and overall fruit quality. The findings provide valuable insights into sustainable postharvest technologies for preserving the sensory and nutritional properties of climacteric fruits.

30/07/2026

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Podrobnosti o pozici, požadavcích i nabízených podmínkách naleznete v přiloženém inzerátu.

Více na: https://www.cazv.cz/volna-pracovni-mista/

30/06/2026

📢 New Issue Published of the Czech Journal of Food Sciences - 3/2026 Published online!

🌐 Link: https://cjfs.agriculturejournals.cz/magno/cjf/2026/mn3.php
Thank you for sharing :)

📖 Contents of this issue:

🔹 Current trends and future perspectives in dairy by-product valorisation
👤 Aslıhan Tüğen
🔗 DOI: 10.17221/7/2026-CJFS

🔹 Impact of microencapsulation and milk matrix on Lactobacillus acidophilus survival in yoghurt-based icecreams
👤 Feray İnci Maden, Salih Özdemir
🔗 DOI: 10.17221/107/2025-CJFS

🔹 Production and quality assessment of fig wine: A comparative study on Turkish fig varieties
👤 Ziya Binat, Ayşegül Kırca-Toklucu
🔗 DOI: 10.17221/201/2025-CJFS

🔹 Study on the browning mechanism of apple juice based on untargeted metabolomics
👤 Junpeng Bao, Mengyi Li, Ziwei Liu, Shuhui Zhang, Longying Pei, Qiuru Yin, Gelin Lü, Litao Zhang, Heng Zhang, Jianli Ding, Jia Li
🔗 DOI: 10.17221/87/2025-CJFS

🔹 Enhancing labneh with freeze-dried fruits or fruit flavours: Effects on physicochemical, microbiological, and sensory properties
👤 Bayram Çetin, Christina Rehagel, Ömer Akineden
🔗 DOI: 10.17221/189/2025-CJFS

🔹 Artichoke as a novel substrate for kombucha fermentation: Fermentation characteristics, functional properties, and sensory evaluation
👤 Anh Duy Do, Le Bao Xuyen Nguyen, Hong Viet La, Thach Phan Van
🔗 DOI: 10.17221/90/2024-CJFS

🔹 Effect of compound preservative treatment on the quality and physicochemical properties of fresh-cut lotus root
👤 Xinhui Wang, Tingting Yang, Lele Zhao, Yuxi Zhou, Yi Jie Zhang, Yang Liu
🔗 DOI: 10.17221/9/2025-CJFS

🔹 Understanding the role of Taraxacum mongolicum polysaccharide for corn starch gel amelioration: Physicochemical and structural properties
👤 Mei Lu, Yining Dou, Jialing Xu, Yuanyuan Zhang
🔗 DOI: 10.17221/52/2025-CJFS

📚 We thank all authors, reviewers, editors, and readers for their valuable contributions to advancing food science research.

International open access peer-reviewed journal published by the Czech Academy of Agricultural Sciences . Original research, critical review articles, and short communications dealing with food technology and processing (including food biochem...

26/06/2026

🥗 Czech Journal of Food Sciences

We are pleased to announce that the 2025 Impact Factor (Web of Science) of the Czech Journal of Food Sciences is 1.4. The journal is ranked Q4 in Food Science & Technology.

Thank you to our community for supporting excellence in food science research and innovation.

26/06/2026

Report from the Editorial Board Meeting of the Czech Journal of Food Sciences

On 25 June 2026, a meeting of the Editorial Board of the Czech Journal of Food Sciences (CJFS) was held. The Editorial Board reviewed the journal's current development, citation metrics, and editorial processes. The discussion focused primarily on opportunities to further improve the quality of published articles, enhance the efficiency of the peer-review process, and increase the journal's visibility. Attention was also given to the journal's promotion and to strengthening the involvement of Editorial Board members in its further development.

Journal website: https://cjfs.agriculturejournals.cz/

28/05/2026