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 2021-05-01 to 2025-05-01.)

Article	Citations
Comparison of methods to extract PCR-amplifiable DNA from fruit, herbal and black teas	28
Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate	18
Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin	13
Evaluation of three-phase centrifugal separator machine (Tricanter) for olive oil extraction	13
Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review	12
Harnessing nature's secrets: Silver nanoparticles from Withania coagulans fruit and root extracts unveil exceptional antioxidant and antimicrobial properties	12
Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content	10
Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology	10
Methods for suppressing Fusarium infection during malting and their effect on malt quality	9
Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation	9
Classification of hazelnuts according to their quality using deep learning algorithms	9
Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review	8
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	8
Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content	8
	8
Isolation, characterisation and technological properties of raw donkey's milk isolate, Lacticaseibacillus paracasei, compared to raw goat's and cow's milk isolates	8
Nutritional evaluation of the full-day diet	7
The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat	7
Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato	7
Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology	7
Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product	7
Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread	7
The nutrients, flavour, and antioxidant analysis of different parts of Dictyophora rubrovalvata	6
Analysis of production and investment efficiency in the Mexican food industry: Application of two-stage DEA	6
Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens	6

Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir	6
Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus	6
Chemical composition of dietary alfalfa and its effectiveness on broiler chicken thigh meat quality	6
Heat-resistance of suspect persistent strains of Escherichia coli from cheesemaking plants	5
Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes	5
Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses	5
Instrumental analytical tools for mycobacteria characterisation	5
Extrusion rheometry of collagen dough	5
Isolation of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus from nature: Technological characterisation and antibiotic resistance	5
Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition	5
Appraisal of antioxidant potential and biological studies of bogan bail (Bougainvillea glabra) leaf extracts using different solvents	5
Nutritional composition analysis and quality evaluation of cattle in different regions of Guizhou Province (China)	5
Applications of polycaprolactone in the food industry: A review	5
Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sources	5
Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry	4
Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage	4
Study of substitution of beef and tapioca flour with tuna meat and purslane flour on meatball quality	4
Promotional effects on naturally occurring lactic acid bacteria without impairing chickpea germination	4
Formulation optimisation for pilot-scale honey powder production: A response surface methodology and central composite design approach	4
Antimicrobial properties of phenolic acid alkyl esters	4
Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology	4
Comparison of three different methods for the determination of sulphur dioxide in fruit and vegetable products	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
Sensitivity of Listeria innocua to high hydrostatic pressure at low temperature in Ringer's solution and milk	4
Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage	4
Review on nutritional benefits of triticale	4
Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted	4
Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubers	4
Evaluation of soybean stinkbug (Riptortus pedestris) powder, as a food ingredient and its nutritional composition	4
Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmon	4
Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake	3
Characteristic parameters of honey wines and dessert meads	3
Crystallinity of starch, food composition, and digestibility of starch	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
Mathematical models to describe the drying process of Moringa oleifera leaves in a convective-air dryer	3
Biodiversity of Vitis vinifera endophytes in conventional and biodynamic vineyard	3
Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extracts	3
Sorption isotherm modelling of dried tomatoes	3
Polyamines in plasma membrane function in melatonin-mediated tolerance of apricot fruit to chilling stress	3
Study on nutritional characteristics and antioxidant capacity of mung bean during germination	3
Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review	2
Commercial thyme essential oil as natural beverage preservative and molecular docking study on its mode of action against Saccharomyces cerevisiae	2
Effects of special additives in wheat dough system measured by Mixolab technique	2
Food safety inspection of tas kebab and salad processing line in a catering company	2
Comparison of biochemical and antimicrobial activities of different honey samples	2
Prebiotic and antioxidant effects of the extracts from fruits and flowers of Cereus hildmannianus	2
Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages	2
Bioactive compounds and antioxidant activities of selected types of chilli peppers	2
Moisture content assessment of dried Hami jujube using image colour analysis	2

Current nutritional guidelines in terms of the effect on gut microbiota and human health considering the WHO and FAO recommendations	2
Effects of dried fig flour incorporation as a natural additive on nutritional composition and sensory assessment of biscuit	2
The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters	2
Quality characteristics of Hokkaido brown bear meat sauces prepared with rice koji mold and food enzymes	2
First sensory analysis of soybean drinks made from commercial grain grown in Mexico	2
Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food	2
Kinetic analysis of growth of Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 in algae-based medium	2
Factors influencing consumer behaviour in the beer market in the Czech Republic	2
Refined approach to the evaluation of heat resistance applied to Enterobacteriaceae in cheese stretching	2
Determination of some heavy metals in different wheat flour brands in Sulaimani, Kurdistan Region - Iraq	2
Modelling of desorption isotherms for dried meat: New approach and newly applied model	2
Quality assessment of elderberry (Sambucus nigra L.) jams	2
Green synthesis, characterisation, and antibacterial activity of silver nanoparticles obtained from Salvia officinalis extract	2
Molecular hydrogen content of different dietary supplements	2
Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans	2
Distribution of minerals between orange juice and orange flesh in various cultivars	2
Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice	1
Honey: Determination of volatile compounds, antioxidant and antibacterial activities	1
Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index	1
Kinetics and mathematical models of date paste dried using a convective infrared dryer	1
Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine	1
Transcriptomic analysis identifies differentially expressed genes in purple tender shoots and green mature leaves of Zijuan tea	1
Cup viscometer - A practical analytical tool	1
Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise	1
High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities	1
Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect	1
Listeria monocytogenes clones circulating in the natural environment of the Czech Republic and Slovakia	1
Combining germination-extrusion as strategy to improve nutritional and nutraceutical value of whole sorghum grain	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
Utilisation of waste Agaricus bisporus and Torreya grandis as potential natural additive coating in Agaricus bisporus preservation	1
The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough	1
The influence of the addition of instant rice mash on the textural properties of rice bread	1
Fortification of fruit products - A review	1
Comparison of the lipid content and fatty acid composition of two hulled oats and their hull with naked and dehulled oats varieties	1
Optimisation of the inhibitory effect of Lactiplantibacillus plantarum, nisin, and lysozyme to prevent the late blowing defect in a cheese model	1
Influence of the surface/volume ratio on the rheological properties of starch dispersions	1
Effect of debranching enzyme hydrolysis and microwave treatments on the resistant starch enrichment of breadfruit	1
Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties	1
Effect of pretreatments on solar dehydration of different varieties of apple (Malus domestica)	1
Ultra-high-pressure technology for preservation of fresh aquatic foods: A review	1
Correlation between acrylamide content and colour in some baked products	1
Influence of the tea polyphenol treatment on the colour, texture, and antioxidant activity in fresh-cut potatoes	1
A frontier approach for the production of enteric soft capsules containing omega-3 fatty acids and probiotics	1
Can biogenic amines cause ailments following the intake of edible mushroom meals?	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
Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36	1
Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health	1
Evaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscous	1