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 2020-10-01 to 2024-10-01.)

Article	Citations
Dragon fruit: A review of health benefits and nutrients and its sustainable development under climate changes in Vietnam	50
Natural bioactive compounds of honey and their antimicrobial activity	23
Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment	16
Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours	14
Screening of Lactobacillus plantarum with broad-spectrum antifungal activity and its application in preservation of golden-red apples	12
Lactoperoxidase system in the dairy industry: Challenges and opportunities	12
Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates	9
Phloridzin as a marker for evaluation of fruit products authenticity	9
Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages	9
Appraisal of antioxidant potential and biological studies of bogan bail (Bougainvillea glabra) leaf extracts using different solvents	8
Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits	8
Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review	8
Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage	8
Prospective antimycotoxigenic action of wild Opuntia ficus-indica by-products	8
Classification of hazelnuts according to their quality using deep learning algorithms	8
Analysis of production and investment efficiency in the Mexican food industry: Application of two-stage DEA	7
Effects of cultivation media and NaCl concentration on the growth kinetics and biogenic amine production of Lactobacillus reuteri	7
Comparison of biochemical and antimicrobial activities of different honey samples	7
Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk	7
Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice	7
Investigation of pork meat in chicken- and beef-based commercial products by ELISA and real-time PCR sold at retail in Kosovo	6
Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese	6
Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health	6
Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review	6
Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology	6

Selected aspects of edible insect rearing and consumption - A review	6
Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology	5
Extrusion rheometry of collagen dough	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
Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments	5
Optimisation of the clarification of kiwifruit juice with tannic acid-modified chitosan	5
Technological approaches applied in the design of gluten-free bakery products	5
Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens	5
Mathematical models to describe the drying process of Moringa oleifera leaves in a convective-air dryer	5
Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking	5
Food allergies and intolerances - A review	4
Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sources	4
Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake	4
Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36	4
Dissemination and characteristics of Klebsiella spp. at the processed cheese plant	4
Polyphenol composition of lettuce cultivars affected by mineral and bio-organic fertilisation	4
Factors influencing consumer behaviour in the beer market in the Czech Republic	4
Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice	4
Distribution of minerals between orange juice and orange flesh in various cultivars	4
Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta	4
Meat quality - Genetic background and methods of its analysis	4
Antioxidant content and antioxidant activity in raisins from seedless hybrid vine varieties with coloured grape juice	4
Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir	4
Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients	4
Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste	4
Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients	4
Quality attributes of cookies enriched with functional protein isolate from red kidney beans	4
Honey: Determination of volatile compounds, antioxidant and antibacterial activities	4
Isolation of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus from nature: Technological characterisation and antibiotic resistance	4
Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect	4
Effect of pretreatments on solar dehydration of different varieties of apple (Malus domestica)	4
Simultaneous quantifications of four purine derivatives biomarkers in cow milk by SPE HPLC-DAD	4
Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation	4