CZECH JOURNAL OF FOOD SCIENCES是一本专注于食品科学领域的学术期刊，ISSN号为1212-1800，由捷克共和国出版，出版商为Czech Academy of Agricultural Sciences，出版周期为双月刊。该期刊的影响因子根据年份有所不同，近年约在1.0左右，属于SCI收录期刊，但具体中科院分区需查询最新年份数据，目前为非开放获取（OA）期刊。其发文特点主要集中在食品化学、食品技术、食品安全及营养学等研究领域，尤其关注东欧地区食品科学的发展与应用。杂志质量中等，审稿流程较为规范，但影响因子相对较低，可能在国际影响力上略显不足，投稿时需注意其学术定位与自身研究的匹配度。
Isolation, characterisation and technological properties of raw donkey's milk isolate, Lacticaseibacillus paracasei, compared to raw goat's and cow's milk isolates
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Crystallinity of starch, food composition, and digestibility of starch
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Kinetic analysis of growth of Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 in algae-based medium
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Comparison of the lipid content and fatty acid composition of two hulled oats and their hull with naked and dehulled oats varieties
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Biocontamination in the dairy industry: The effect of raw milk conditioning film on the adhesion of Escherichia coli
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Studies on some engineering properties of breadfruit (Artocarpus altilis) starch flour
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Probiotic lactic acid bacteria in biotechnology and the food industry: A review
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Technological and nutritional aspects of fresh purslane (Portulaca oleracea L.) in ice cream production
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Comparison of three different methods for the determination of sulphur dioxide in fruit and vegetable products
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Effects of dried fig flour incorporation as a natural additive on nutritional composition and sensory assessment of biscuit
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Quality assessment of elderberry (Sambucus nigra L.) jams
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Influence of the tea polyphenol treatment on the colour, texture, and antioxidant activity in fresh-cut potatoes
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Application predictive modelling of Penicillium roqueforti germination in environmental conditions in cake
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Study on the geographical origin and characteristic differential components of Qianbei Ma lamb based on rapid evaporative ionization mass spectrometry
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Classification of peanut variety based on hyperspectral imaging and improved extreme learning machine
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Combined lactase and trehalase deficiency as a cause of blood lose in young man
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Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin
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The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters
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