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 2021-02-01 to 2025-02-01.)

Article	Citations
	59
Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese	26
Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour	18
Congratulations on the life anniversary of prof. Pavel Jelen, Ph.D., P.Eng., Professor Emeritus of University of Alberta, Edmonton and University of Chemistry and Technology, Prague	14
Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients	13
Classification of peanut variety based on hyperspectral imaging and improved extreme learning machine	12
Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted	9
Investigate the mystery of Baijiu production region - Environmental factors for Luzhou (Sichuan, China)	9
Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review	9
Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method	9
Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content	8
Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry	8
Optimisation of the inhibitory effect of Lactiplantibacillus plantarum, nisin, and lysozyme to prevent the late blowing defect in a cheese model	8
Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage	8
Review on nutritional benefits of triticale	8
Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste	7
Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin	7
Rapid non-destructive identification of selenium-enriched millet based on hyperspectral imaging technology	7
The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters	7
Antimicrobial properties of phenolic acid alkyl esters	7
The use of modern fermentation techniques in the production of traditional wheat bread	6
Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage	6
Cup viscometer - A practical analytical tool	6
Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics	6
Harnessing nature's secrets: Silver nanoparticles from Withania coagulans fruit and root extracts unveil exceptional antioxidant and antimicrobial properties	6

Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate	5
Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology	5
Screening and quantification of pesticide residues in ciders by liquid chromatography-high resolution mass spectrometry	5
Coumarin derivatives as antifungal agents - A review	5
Evaluation of three-phase centrifugal separator machine (Tricanter) for olive oil extraction	5
Analysis of the quality of curds from Slovakia and neighbouring countries	5
Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice	5
Selected aspects of edible insect rearing and consumption - A review	5
Challenging the problematic detection of clostridial isolates causing late-blowing defect with MALDI-TOF MS	5
Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index	5
Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice	4
Comparison of methods to extract PCR-amplifiable DNA from fruit, herbal and black teas	4
Detection of soy in food from the Czech market using ELISA and PCR methods	4
Technological approaches applied in the design of gluten-free bakery products	4
Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine	4
Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking	4
Effects of special additives in wheat dough system measured by Mixolab technique	4
Food safety inspection of tas kebab and salad processing line in a catering company	4
Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation	4
Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review	4
Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmon	4
Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread	4
Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise	4
The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough	4
Instrumental analytical tools for mycobacteria characterisation	4
Comparative study of physicochemical and hedonic response of ginger rhizome and leaves enriched patties	4
Optimisation of the clarification of kiwifruit juice with tannic acid-modified chitosan	4
Classification of hazelnuts according to their quality using deep learning algorithms	4
Assessment of chemical contaminants in fresh and packaged tender coconut (Cocos nucifera) water	4
Study of substitution of beef and tapioca flour with tuna meat and purslane flour on meatball quality	3
Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food	3
Fortification of fruit products - A review	3
Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militaris	3
Phloridzin as a marker for evaluation of fruit products authenticity	3
Factors influencing consumer behaviour in the beer market in the Czech Republic	3
Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A review	3
Investigation of pork meat in chicken- and beef-based commercial products by ELISA and real-time PCR sold at retail in Kosovo	3
Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review	3
Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology	3
Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation	3
Methods for suppressing Fusarium infection during malting and their effect on malt quality	3
Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages	2
Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubers	2
Molecular hydrogen content of different dietary supplements	2
Effect of the disinfectant benzalkonium chloride on Listeria monocytogenes biofilm	2
Kinetics and mathematical models of date paste dried using a convective infrared dryer	2
	2
Can biogenic amines cause ailments following the intake of edible mushroom meals?	2
A frontier approach for the production of enteric soft capsules containing omega-3 fatty acids and probiotics	2
Promotional effects on naturally occurring lactic acid bacteria without impairing chickpea germination	2

Formulation optimisation for pilot-scale honey powder production: A response surface methodology and central composite design approach	2
Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product	2
Prebiotic and antioxidant effects of the extracts from fruits and flowers of Cereus hildmannianus	2
	2
Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans	2
Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content	2
Functional profile of carob (Ceratonia siliqua L.) beans and pod pulp originated from the Republic of Moldova	2
Essential oils of indigenous citrus varieties of Northeast India as potential antibiofilm agents against foodborne pathogens: An in vitro and in silico study	2
Phytochemical, antioxidant activity, and thermal stability of Clitoria ternatea flower extracts	2
Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam	2
The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysis	2
Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industry	1
Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread	1
The influence of the addition of instant rice mash on the textural properties of rice bread	1
Sorption isotherm modelling of dried tomatoes	1
Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology	1
Evaluation of soybean stinkbug (Riptortus pedestris) powder, as a food ingredient and its nutritional composition	1
Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice	1
Biodiversity of Vitis vinifera endophytes in conventional and biodynamic vineyard	1
Enriching wheat flour with grape pomace powder impacts a snack's chemical, nutritional, and sensory characteristics	1
Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation	1
The nutrients, flavour, and antioxidant analysis of different parts of Dictyophora rubrovalvata	1
Content of nitrates and nitrites in unprocessed raw beef	1
New product development for mixed beverages of Aceh robusta coffee and cocoa	1
Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients	1
Simultaneous quantifications of four purine derivatives biomarkers in cow milk by SPE HPLC-DAD	1
Green synthesis, characterisation, and antibacterial activity of silver nanoparticles obtained from Salvia officinalis extract	1
Development of a layered double hydroxides-based air-assisted D-μSPE method in combination with HPLC for the determination of gallic acid in honey	1
Effects of frying oil type on its stability and composition of fried food	1
Influence of calcium fortification on the stability of anthocyanins in strawberry puree	1
On the seventy-fifth birthday of Professor Jan Velíšek	1
Combining germination-extrusion as strategy to improve nutritional and nutraceutical value of whole sorghum grain	1
Influence of the surface/volume ratio on the rheological properties of starch dispersions	1
Chemical composition, antimicrobial activities, and molecular docking studies of Turkish propolis ethanol extract	1
Polyamines in plasma membrane function in melatonin-mediated tolerance of apricot fruit to chilling stress	1
Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato	1
Chemical composition of dietary alfalfa and its effectiveness on broiler chicken thigh meat quality	1
Comparison of biochemical and antimicrobial activities of different honey samples	1
Homogeneity of the selected food mixes	1
Ultra-high-pressure technology for preservation of fresh aquatic foods: A review	1
Sensitivity of Listeria innocua to high hydrostatic pressure at low temperature in Ringer's solution and milk	1
First sensory analysis of soybean drinks made from commercial grain grown in Mexico	1
Mycotoxins in apples coming from organic production and integrated pest management	1
Quality characteristics of Hokkaido brown bear meat sauces prepared with rice koji mold and food enzymes	1
Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage	1
Characteristics of cases with foodborne diarrheagenic Escherichia coli infection in Huzhou, China	1
Corrigendum: Meat quality - Genetic background and methods of its analysis	1
	1
Transcriptomic analysis identifies differentially expressed genes in purple tender shoots and green mature leaves of Zijuan tea	1
The effects of heat treatment on the quality of fat in flaxseeds and chia seeds	1
A study of combined minced meat from hydrobionts for snacks	1
Influence of the tea polyphenol treatment on the colour, texture, and antioxidant activity in fresh-cut potatoes	1
The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat	1
Characteristic parameters of honey wines and dessert meads	1