OOIR: Observatory of International Research

Papers

(The TQCC of Czech Journal of Food Sciences is 4. 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 2020-04-01 to 2024-04-01.)

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	18
Natural bioactive compounds of honey and their antimicrobial activity	15
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	13
Lactoperoxidase system in the dairy industry: Challenges and opportunities	11
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
Stickiness and agglomeration of blackberry and raspberry spray dried juices using agave fructans and maltodextrin as carrier agents	11
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese	10
Screening of Lactobacillus plantarum with broad-spectrum antifungal activity and its application in preservation of golden-red apples	10
Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours	10
Palm date (Phoenix dactylifera) seeds: A rich source of antioxidant and antibacterial activities	9
Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages	9
Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks	9
Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates	9
Prospective antimycotoxigenic action of wild Opuntia ficus-indica by-products	8
Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage	8
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
Production of butyric acid at constant pH by a solventogenic strain of Clostridium beijerinckii	7
Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese	7
Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits	7
Phloridzin as a marker for evaluation of fruit products authenticity	7
Influence of high CO<sub>2</sub> modified atmosphere packaging on some quality characteristics of fresh farmed pufferfish (Takifugu obscurus) during refrigerated storage	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
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
Technological approaches applied in the design of gluten-free bakery products	5
Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review	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
Appraisal of antioxidant potential and biological studies of bogan bail (Bougainvillea glabra) leaf extracts using different solvents	5
Extrusion rheometry of collagen dough	5
Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review	5
Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology	5
Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology	4
Simultaneous quantifications of four purine derivatives biomarkers in cow milk by SPE HPLC-DAD	4
Investigation of pork meat in chicken- and beef-based commercial products by ELISA and real-time PCR sold at retail in Kosovo	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
Honey: Determination of volatile compounds, antioxidant and antibacterial activities	4
Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens	4
Antioxidant ability of polyphenols from black rice, buckwheat and oats: In vitro and in vivo	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
Comparison of biochemical and antimicrobial activities of different honey samples	4
Polyphenol composition of lettuce cultivars affected by mineral and bio-organic fertilisation	4
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
Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake	4
Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect	4
Meat quality - Genetic background and methods of its analysis	4
Dissemination and characteristics of Klebsiella spp. at the processed cheese plant	4
A targeted analysis of flavonoids in asparagus using the UPLC-MS technique	4
Grapevine extracts and their effect on selected gut-associated microbiota: In vitro study	4
Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients	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
Effects of cultivation media and NaCl concentration on the growth kinetics and biogenic amine production of Lactobacillus reuteri	4
Antioxidant content and antioxidant activity in raisins from seedless hybrid vine varieties with coloured grape juice	4
Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36	4
Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health	4
Mathematical models to describe the drying process of Moringa oleifera leaves in a convective-air dryer	4