OOIR: Observatory of International Research

Papers

(The median citation count of Czech Journal of Food Sciences is 1. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-11-01 to 2024-11-01.)

Article	Citations
Dragon fruit: A review of health benefits and nutrients and its sustainable development under climate changes in Vietnam	50
Natural bioactive compounds of honey and their antimicrobial activity	23
Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment	16
Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours	14
Screening of Lactobacillus plantarum with broad-spectrum antifungal activity and its application in preservation of golden-red apples	12
Lactoperoxidase system in the dairy industry: Challenges and opportunities	12
Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages	10
Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review	9
Phloridzin as a marker for evaluation of fruit products authenticity	9
Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates	9
Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review	8
Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage	8
Prospective antimycotoxigenic action of wild Opuntia ficus-indica by-products	8
Classification of hazelnuts according to their quality using deep learning algorithms	8
Appraisal of antioxidant potential and biological studies of bogan bail (Bougainvillea glabra) leaf extracts using different solvents	8
Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits	8
Effects of cultivation media and NaCl concentration on the growth kinetics and biogenic amine production of Lactobacillus reuteri	7
Comparison of biochemical and antimicrobial activities of different honey samples	7
Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk	7
Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice	7
Analysis of production and investment efficiency in the Mexican food industry: Application of two-stage DEA	7
Investigation of pork meat in chicken- and beef-based commercial products by ELISA and real-time PCR sold at retail in Kosovo	6
Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health	6
Selected aspects of edible insect rearing and consumption - A review	6
Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology	6

Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese	6
Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens	5
Mathematical models to describe the drying process of Moringa oleifera leaves in a convective-air dryer	5
Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking	5
Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology	5
Extrusion rheometry of collagen dough	5
New food compositions to increase the content of phenolic compounds in extrudates	5
The influence of lupine flour on selected parameters of novel bakery products	5
Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments	5
Optimisation of the clarification of kiwifruit juice with tannic acid-modified chitosan	5
Technological approaches applied in the design of gluten-free bakery products	5
Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation	4
Distribution of minerals between orange juice and orange flesh in various cultivars	4
Honey: Determination of volatile compounds, antioxidant and antibacterial activities	4
Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake	4
Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36	4
Dissemination and characteristics of Klebsiella spp. at the processed cheese plant	4
Polyphenol composition of lettuce cultivars affected by mineral and bio-organic fertilisation	4
Factors influencing consumer behaviour in the beer market in the Czech Republic	4
Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice	4
Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sources	4
Quality attributes of cookies enriched with functional protein isolate from red kidney beans	4
Isolation of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus from nature: Technological characterisation and antibiotic resistance	4
Antioxidant content and antioxidant activity in raisins from seedless hybrid vine varieties with coloured grape juice	4
Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir	4
Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients	4
Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste	4
Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients	4
Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta	4
Food allergies and intolerances - A review	4
Meat quality - Genetic background and methods of its analysis	4
Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect	4
Effect of pretreatments on solar dehydration of different varieties of apple (Malus domestica)	4
Simultaneous quantifications of four purine derivatives biomarkers in cow milk by SPE HPLC-DAD	4
Polyamines in plasma membrane function in melatonin-mediated tolerance of apricot fruit to chilling stress	3
Characteristic parameters of honey wines and dessert meads	3
Coumarin derivatives as antifungal agents - A review	3
Combined effect of high temperature and drought on yield and malting quality of barley	3
Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato	3
The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat	3
The use of modern fermentation techniques in the production of traditional wheat bread	3
Modelling the inactivation of Staphylococcus aureus at moderate heating temperatures	3
Homogeneity of the selected food mixes	3
Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread	3
Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate	3
Foam-mat convective drying of kiwiberry (Actinidia arguta) pulp	2
Instrumental analytical tools for mycobacteria characterisation	2
Packaging types as influencing seed quality in some soybean [Glycine max (L.) Merr.] varieties during storage period	2
Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes	2
Chromatographic separation of mannitol from mixtures of other carbohydrates in aqueous solutions	2

Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation	2
Methods for suppressing Fusarium infection during malting and their effect on malt quality	2
Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose	2
Comparison of methods to extract PCR-amplifiable DNA from fruit, herbal and black teas	2
Extrusion process of maize grits used for nixtamalization	2
Nutritional habits comparison of the baby boomer, X, Y, and Z generations located at a private college in Muğla, Türkiye	2
Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. Castillo	2
Mycotoxins in apples coming from organic production and integrated pest management	2
Effects of special additives in wheat dough system measured by Mixolab technique	2
Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses	2
Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage	2
Applications of polycaprolactone in the food industry: A review	2
Extraction optimisation and lipid-lowering activity of Auricularia heimuer polysaccharides	2
Chemical composition, antimicrobial activities, and molecular docking studies of Turkish propolis ethanol extract	2
Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review	2
Review on nutritional benefits of triticale	2
Sea buckthorn (Hippophae rhamnoides L.) oil exhibits antifungal activity against Aspergillus flavus via disrupting mitochondrial function	1
The effects of heat treatment on the quality of fat in flaxseeds and chia seeds	1
First sensory analysis of soybean drinks made from commercial grain grown in Mexico	1
New product development for mixed beverages of Aceh robusta coffee and cocoa	1
Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubers	1
Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmon	1
Bioactive compounds and antioxidant activities of selected types of chilli peppers	1
Can biogenic amines cause ailments following the intake of edible mushroom meals?	1
Control of selected fermentation indices by statistically designed experiments in industrial scale beer fermentation	1
Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry	1
Effect of ultrasound on isolation and properties of oat starch	1
Comparative study of physicochemical and hedonic response of ginger rhizome and leaves enriched patties	1
Determination of some heavy metals in different wheat flour brands in Sulaimani, Kurdistan Region - Iraq	1
Screening and quantification of pesticide residues in ciders by liquid chromatography-high resolution mass spectrometry	1
Heat-resistance of suspect persistent strains of Escherichia coli from cheesemaking plants	1
Study on nutritional characteristics and antioxidant capacity of mung bean during germination	1
Chemical composition of dietary alfalfa and its effectiveness on broiler chicken thigh meat quality	1
Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread	1
A study of combined minced meat from hydrobionts for snacks	1
Detection of soy in food from the Czech market using ELISA and PCR methods	1
Fortification of fruit products - A review	1
The effects of selective attributes of a chicken soup meal kit on satisfaction and repurchase intention	1
Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted	1
Nine-year statistics of Czech honey carbohydrate profiles in the Czech Republic	1
Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour	1
Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies	1
Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics	1
Nutritional composition analysis and quality evaluation of cattle in different regions of Guizhou Province (China)	1
Challenging the problematic detection of clostridial isolates causing late-blowing defect with MALDI-TOF MS	1
Mycotoxins in oat flakes - changes during production and occurrence on the Czech market	1
Nutritional evaluation of the full-day diet	1
The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits	1
Evaluation of soybean stinkbug (Riptortus pedestris) powder, as a food ingredient and its nutritional composition	1
Content of nitrates and nitrites in unprocessed raw beef	1
Assessment of chemical contaminants in fresh and packaged tender coconut (Cocos nucifera) water	1
Functional profile of carob (Ceratonia siliqua L.) beans and pod pulp originated from the Republic of Moldova	1
Antioxidant potential of tea assessed by optical absorption spectroscopy in DNA-encased carbon nanotubes	1
Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review	1
Microalgae in lab-grown meat production	1
Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index	1
Application of the cell-free supernatant from Weissella viridescens to control Listeria monocytogenes	1
Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method	1
Relationship between the fat and oil composition and their initial oxidation rate during storage	1
Antimicrobial properties of phenolic acid alkyl esters	1