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 2020-03-01 to 2024-03-01.)

Article	Citations
Dragon fruit: A review of health benefits and nutrients and its sustainable development under climate changes in Vietnam	39
Effects of drying techniques on chemical composition and volatile constituents of bee pollen	17
Natural bioactive compounds of honey and their antimicrobial activity	14
Acceptance of bars with edible insects by a selected group of students from Tri-City, Poland	14
Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment	12
Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch	11
Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue	11
Screening of Lactobacillus plantarum with broad-spectrum antifungal activity and its application in preservation of golden-red apples	10
Lactoperoxidase system in the dairy industry: Challenges and opportunities	10
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese	10
Stickiness and agglomeration of blackberry and raspberry spray dried juices using agave fructans and maltodextrin as carrier agents	10
Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours	9
Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates	9
Palm date (Phoenix dactylifera) seeds: A rich source of antioxidant and antibacterial activities	9
The effect of CO<sub>2</sub> concentration on sweet cherry preservation in modified atmosphere packaging	8
Optimization of ultrasound assisted extraction method for polyphenols from Desmodium triquetrum (L.) DC. with response surface methodology (RSM) and in vitro determination of its antioxidant propertie	8
Prospective antimycotoxigenic action of wild Opuntia ficus-indica by-products	8
Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages	8
Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks	8
Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage	8
Phloridzin as a marker for evaluation of fruit products authenticity	7
Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese	7
Production of butyric acid at constant pH by a solventogenic strain of Clostridium beijerinckii	7
Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits	6
Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk	6

Classification of hazelnuts according to their quality using deep learning algorithms	6
Influence of high CO<sub>2</sub> modified atmosphere packaging on some quality characteristics of fresh farmed pufferfish (Takifugu obscurus) during refrigerated storage	6
Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review	5
Technological approaches applied in the design of gluten-free bakery products	5
Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology	5
Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments	5
Genetic features of Czech blue poppy (Papaver somniferum L.) revealed by DNA polymorphism	5
The influence of lupine flour on selected parameters of novel bakery products	5
Extrusion rheometry of collagen dough	5
New food compositions to increase the content of phenolic compounds in extrudates	5
Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review	5
Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market	4
Selected aspects of edible insect rearing and consumption - A review	4
Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients	4
Effects of cultivation media and NaCl concentration on the growth kinetics and biogenic amine production of Lactobacillus reuteri	4
Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36	4
Antioxidant content and antioxidant activity in raisins from seedless hybrid vine varieties with coloured grape juice	4
Effect of pretreatments on solar dehydration of different varieties of apple (Malus domestica)	4
Analysis of production and investment efficiency in the Mexican food industry: Application of two-stage DEA	4
Polyphenol composition of lettuce cultivars affected by mineral and bio-organic fertilisation	4
A targeted analysis of flavonoids in asparagus using the UPLC-MS technique	4
Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking	4
Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice	4
Honey: Determination of volatile compounds, antioxidant and antibacterial activities	4
Appraisal of antioxidant potential and biological studies of bogan bail (Bougainvillea glabra) leaf extracts using different solvents	4
Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health	4
Dissemination and characteristics of Klebsiella spp. at the processed cheese plant	4
Simultaneous quantifications of four purine derivatives biomarkers in cow milk by SPE HPLC-DAD	4
Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology	4
Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients	4
Optimisation of the clarification of kiwifruit juice with tannic acid-modified chitosan	4
Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation	4
Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect	4
Antioxidant ability of polyphenols from black rice, buckwheat and oats: In vitro and in vivo	4
Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake	4
Mathematical models to describe the drying process of Moringa oleifera leaves in a convective-air dryer	4
Grapevine extracts and their effect on selected gut-associated microbiota: In vitro study	4
Comparison of biochemical and antimicrobial activities of different honey samples	4
Combined effect of high temperature and drought on yield and malting quality of barley	3
Meat quality - Genetic background and methods of its analysis	3
Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato	3
Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice	3
Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta	3
Reduction in sodium chloride content in saltine crackers through an edible coating	3
Investigation of pork meat in chicken- and beef-based commercial products by ELISA and real-time PCR sold at retail in Kosovo	3
Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste	3
Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sources	3
Isolation of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus from nature: Technological characterisation and antibiotic resistance	3
Modelling the inactivation of Staphylococcus aureus at moderate heating temperatures	3
Factors influencing consumer behaviour in the beer market in the Czech Republic	3

Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines	3
Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose	2
Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes	2
The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat	2
Detecting soybean and milk in dairy and soy products with post-PCR high resolution melting assays	2
Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate	2
Distribution of minerals between orange juice and orange flesh in various cultivars	2
Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueur	2
Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. Castillo	2
Effects of monoacylglycerols and chitosan on the biogenic amine formation in the flesh of rainbow trout (Oncorhynchus mykiss)	2
Instrumental analytical tools for mycobacteria characterisation	2
Food allergies and intolerances - A review	2
Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens	2
Polyamines in plasma membrane function in melatonin-mediated tolerance of apricot fruit to chilling stress	2
The application of NIR spectroscopy in moisture determining of vegetable seeds	2
Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage	2
Homogeneity of the selected food mixes	1
Monitoring of gluten in Czech commercial beers	1
Mycotoxins in apples coming from organic production and integrated pest management	1
Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread	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
Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses	1
Challenging the problematic detection of clostridial isolates causing late-blowing defect with MALDI-TOF MS	1
Discrimination of Thymus, Origanum, Satureja and Thymbra species from the family Labiatae by untargeted metabolomic analysis	1
Heat-resistance of suspect persistent strains of Escherichia coli from cheesemaking plants	1
Mycotoxins in oat flakes - changes during production and occurrence on the Czech market	1
Chemical composition of dietary alfalfa and its effectiveness on broiler chicken thigh meat quality	1
Study on nutritional characteristics and antioxidant capacity of mung bean during germination	1
New product development for mixed beverages of Aceh robusta coffee and cocoa	1
A study of combined minced meat from hydrobionts for snacks	1
Functional profile of carob (Ceratonia siliqua L.) beans and pod pulp originated from the Republic of Moldova	1
Assessment of chemical contaminants in fresh and packaged tender coconut (Cocos nucifera) water	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
The effects of selective attributes of a chicken soup meal kit on satisfaction and repurchase intention	1
Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour	1
The effect of yeast generations on fermentation, maturation and volatile compounds of beer	1
Effect of wine maturing on the colour and chemical properties of Chardonnay wine	1
Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies	1
Chromatographic separation of mannitol from mixtures of other carbohydrates in aqueous solutions	1
Sea buckthorn (Hippophae rhamnoides L.) oil exhibits antifungal activity against Aspergillus flavus via disrupting mitochondrial function	1
Characteristic parameters of honey wines and dessert meads	1
Content of nitrates and nitrites in unprocessed raw beef	1
Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmon	1
Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review	1
Extrusion process of maize grits used for nixtamalization	1
Screening and quantification of pesticide residues in ciders by liquid chromatography-high resolution mass spectrometry	1
Quality attributes of cookies enriched with functional protein isolate from red kidney beans	1
Effects of special additives in wheat dough system measured by Mixolab technique	1
Extraction optimisation and lipid-lowering activity of Auricularia heimuer polysaccharides	1
Relationship between the fat and oil composition and their initial oxidation rate during storage	1
Application of the cell-free supernatant from Weissella viridescens to control Listeria monocytogenes	1
The effects of heat treatment on the quality of fat in flaxseeds and chia seeds	1