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 2021-05-01 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
Evaluation of three-phase centrifugal separator machine (Tricanter) for olive oil extraction	13
Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin	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
Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology	10
Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content	10
Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation	9
Classification of hazelnuts according to their quality using deep learning algorithms	9
Methods for suppressing Fusarium infection during malting and their effect on malt quality	9
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
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
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
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
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
The nutrients, flavour, and antioxidant analysis of different parts of Dictyophora rubrovalvata	6
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
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
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
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
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
Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake	3