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 2021-11-01 to 2025-11-01.)

Article	Citations
Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin	34
Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content	16
Evaluation of three-phase centrifugal separator machine (Tricanter) for olive oil extraction	15
Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review	14
Harnessing nature's secrets: Silver nanoparticles from Withania coagulans fruit and root extracts unveil exceptional antioxidant and antimicrobial properties	13
Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate	11
Immobilised Aspergillus niger lipase synthesises sn-1,3-dioleoyl-2-palmitoylglycerol	9
Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation	9
Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology	9
Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content	8
Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review	8
Classification of hazelnuts according to their quality using deep learning algorithms	8
Isolation, characterisation and technological properties of raw donkey's milk isolate, Lacticaseibacillus paracasei, compared to raw goat's and cow's milk isolates	7
	7
Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato	7
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	7
Gastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro study	6
Effects of flour, starch and pea (Pisum sativum L.) protein as fat substitutes during storage of pork sausages	6
Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product	6
Nutritional evaluation of the full-day diet	6
Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread	6
The nutrients, flavour, and antioxidant analysis of different parts of Dictyophora rubrovalvata	5
Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens	5
Applications of polycaprolactone in the food industry: A review	5
Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus	5

Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes	5
Determination of aflatoxin M<sub>1</sub> presence and concentration in Van Herby cheese	5
Chemical composition of dietary alfalfa and its effectiveness on broiler chicken thigh meat quality	5
Analysis of production and investment efficiency in the Mexican food industry: Application of two-stage DEA	5
Nutritional composition analysis and quality evaluation of cattle in different regions of Guizhou Province (China)	5
Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage	4
Antimicrobial properties of phenolic acid alkyl esters	4
Promotional effects on naturally occurring lactic acid bacteria without impairing chickpea germination	4
Comparison of three different methods for the determination of sulphur dioxide in fruit and vegetable products	4
Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology	4
Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage	4
Study of substitution of beef and tapioca flour with tuna meat and purslane flour on meatball quality	4
Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubers	4
Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted	4
Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition	4
Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry	4
Review on nutritional benefits of triticale	4
Essential oils of indigenous citrus varieties of Northeast India as potential antibiofilm agents against foodborne pathogens: An in vitro and in silico study	4
Formulation optimisation for pilot-scale honey powder production: A response surface methodology and central composite design approach	4
Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses	4
Sensitivity of Listeria innocua to high hydrostatic pressure at low temperature in Ringer's solution and milk	3
Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation	3
Characteristic parameters of honey wines and dessert meads	3
Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extracts	3
Mathematical models to describe the drying process of Moringa oleifera leaves in a convective-air dryer	3
Crystallinity of starch, food composition, and digestibility of starch	3
Decontamination of Aspergillus parasiticus in rice by dielectric barrier discharge cold plasma: Variable effects and mechanism of degradation	3
Study on nutritional characteristics and antioxidant capacity of mung bean during germination	3
Polyamines in plasma membrane function in melatonin-mediated tolerance of apricot fruit to chilling stress	3
Biodiversity of Vitis vinifera endophytes in conventional and biodynamic vineyard	3
Evaluation of soybean stinkbug (Riptortus pedestris) powder, as a food ingredient and its nutritional composition	3
Sorption isotherm modelling of dried tomatoes	3
Assessing essential oil composition in Cinnamomum cassia leaves from different regions of China using GC-MS and FTIR spectroscopy	3
Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits	3
Current nutritional guidelines in terms of the effect on gut microbiota and human health considering the WHO and FAO recommendations	2
Moisture content assessment of dried Hami jujube using image colour analysis	2
Studies comparing the effectiveness of models for drying bitter gourd slices	2
Effects of special additives in wheat dough system measured by Mixolab technique	2
Amino acid and fatty acid profiles in raw and cooked swamp buffalo meat (Bubalus bubalis)	2
Bioactive compounds and antioxidant activities of selected types of chilli peppers	2
Determination of some heavy metals in different wheat flour brands in Sulaimani, Kurdistan Region - Iraq	2
Kinetic analysis of growth of Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 in algae-based medium	2
Effects of dried fig flour incorporation as a natural additive on nutritional composition and sensory assessment of biscuit	2
The effect of soya curd substitution for milk on physical and sensory properties of vanilla gelato product	2
Physicochemical and antioxidant evaluation of watercress (Rorippa nasturtium aquaticum L.) leaf extracts	2
Refined approach to the evaluation of heat resistance applied to Enterobacteriaceae in cheese stretching	2
Modelling of desorption isotherms for dried meat: New approach and newly applied model	2
Commercial thyme essential oil as natural beverage preservative and molecular docking study on its mode of action against Saccharomyces cerevisiae	2
Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review	2
Synbiotic yoghurt with Lactiplantibacillus plantarum and plant powder substrates	2

The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters	2
Food safety inspection of tas kebab and salad processing line in a catering company	2
Distribution of minerals between orange juice and orange flesh in various cultivars	2
Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake	2
Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties	1
Influence of the surface/volume ratio on the rheological properties of starch dispersions	1
Quality characteristics of Hokkaido brown bear meat sauces prepared with rice koji mold and food enzymes	1
Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans	1
Chickpeas (Cicer arietinum L.) and oats (Avena sativa L.) pre-gelatinised flour for instant food products	1
Listeria monocytogenes clones circulating in the natural environment of the Czech Republic and Slovakia	1
Cup viscometer - A practical analytical tool	1
Kinetics and mathematical models of date paste dried using a convective infrared dryer	1
Effect of lotus seed paste as a fat replacer on the quality attributes of pork patties	1
Can biogenic amines cause ailments following the intake of edible mushroom meals?	1
Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health	1
Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index	1
Evaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscous	1
Utilisation of waste Agaricus bisporus and Torreya grandis as potential natural additive coating in Agaricus bisporus preservation	1
Prebiotic and antioxidant effects of the extracts from fruits and flowers of Cereus hildmannianus	1
Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages	1
Molecular hydrogen content of different dietary supplements	1
Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice	1
Correlation between acrylamide content and colour in some baked products	1
The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough	1
A frontier approach for the production of enteric soft capsules containing omega-3 fatty acids and probiotics	1
Effect of pretreatments on solar dehydration of different varieties of apple (Malus domestica)	1
Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise	1
Rapid non-destructive identification of selenium-enriched millet based on hyperspectral imaging technology	1
Screening and quantification of pesticide residues in ciders by liquid chromatography-high resolution mass spectrometry	1
Ultra-high-pressure technology for preservation of fresh aquatic foods: A review	1
Combining germination-extrusion as strategy to improve nutritional and nutraceutical value of whole sorghum grain	1
First sensory analysis of soybean drinks made from commercial grain grown in Mexico	1
Quality assessment of elderberry (Sambucus nigra L.) jams	1
Time-kill properties of citrus peel essential oils and constituents against foodborne pathogens	1
Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food	1
Green synthesis, characterisation, and antibacterial activity of silver nanoparticles obtained from Salvia officinalis extract	1
Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine	1
Effect of debranching enzyme hydrolysis and microwave treatments on the resistant starch enrichment of breadfruit	1
Effect of different heat treatments on physicochemical properties and antioxidant characteristics of black beans	1
Fortification of fruit products - A review	1
High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities	1
Optimisation of the inhibitory effect of Lactiplantibacillus plantarum, nisin, and lysozyme to prevent the late blowing defect in a cheese model	1
Comparison of the lipid content and fatty acid composition of two hulled oats and their hull with naked and dehulled oats varieties	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