OOIR: Observatory of International Research

Papers

(The TQCC of Czech Journal of Food Sciences is 3. 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
Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method	9
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
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
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
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

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
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
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
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
Methods for suppressing Fusarium infection during malting and their effect on malt quality	3
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