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 2022-08-01 to 2026-08-01.)

Article	Citations
Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review	22
Current trends and future perspectives in dairy by-product valorisation	18
Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin	17
Harnessing nature's secrets: Silver nanoparticles from Withania coagulans fruit and root extracts unveil exceptional antioxidant and antimicrobial properties	17
Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content	14
Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation	14
Immobilised Aspergillus niger lipase synthesises sn-1,3-dioleoyl-2-palmitoylglycerol	10
Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content	9
Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology	9
Impact of microencapsulation and milk matrix on Lactobacillus acidophilus survivalin yoghurt-based icecreams	9
Isolation, characterisation and technological properties of raw donkey's milk isolate, Lacticaseibacillus paracasei, compared to raw goat's and cow's milk isolates	9
Antimicrobial effect of Thymus vulgaris and Rosmarinus officinalis L.essential oils against Gram-positive bacteria inoculated in cooked turkey breasts stored under different temperatures	8
	7
Gastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro study	7
Effects of flour, starch and pea (Pisum sativum L.) protein as fat substitutes during storage of pork sausages	6
Reduction of sodium chloride in bread using encapsulated salt	6
Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus	6
Applications of polycaprolactone in the food industry: A review	6
Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread	6
Chemical composition of dietary alfalfa and its effectiveness on broiler chicken thigh meat quality	6
Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens	6
The nutrients, flavour, and antioxidant analysis of different parts of Dictyophora rubrovalvata	6
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	6
Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product	6
The use of by-products for the improvement of techno-functional properties of dairy products	6

Eco-friendly synthesis of ZnO nanoparticles for improved pectin/chitosan hydrogels with antibacterial activity	5
Nutritional composition analysis and quality evaluation of cattle in different regions of Guizhou Province (China)	5
Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry	5
Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes	5
Exploring the potential use of two species of Dioscorea in composite flours for bakery products	5
Optimisation of polyphenol extraction from Chinese Baijiu distillers' spent grains: Stability and antioxidant capacity	5
Determination of aflatoxin M<sub>1</sub> presence and concentration in Van Herby cheese	5
Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition	5
Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses	5
Promotional effects on naturally occurring lactic acid bacteria without impairing chickpea germination	4
Recent innovations and novel technologies for the upcycling of bioactive compounds from food wastes	4
Evaluation of differences in the quality of pork meat from Czech pig breeds based on nutritional value, energy value and amino acid score	4
Antimicrobial properties of phenolic acid alkyl esters	4
Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage	4
Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubers	4
Influence of the ageing time on the quality of three kinds of cold-climate mountain grape brandy	4
Study of substitution of beef and tapioca flour with tuna meat and purslane flour on meatball quality	4
Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted	4
Review on nutritional benefits of triticale	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
Comparison of three different methods for the determination of sulphur dioxide in fruit and vegetable products	4
Understanding the role of Taraxacum mongolicum polysaccharide for corn starch gel amelioration: Physicochemical and structural properties	4
Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage	4
Enhancing rheological properties of dough and quality of potato fibre-enriched bread	4
Polyamines in plasma membrane function in melatonin-mediated tolerance of apricot fruit to chilling stress	3
Sensitivity of Listeria innocua to high hydrostatic pressure at low temperature in Ringer's solution and milk	3
Ginger essential oil-infused pectin-alginate films for extending sliced bread shelf life	3
CaCl<sub>2</sub>-cold storage combination: An efficient preservation approach for prolonging the shelf life of passion fruit (Passiflora edulis)	3
Synbiotic yoghurt with Lactiplantibacillus plantarum and plant powder substrates	3
Commercial thyme essential oil as natural beverage preservative and molecular docking study on its mode of action against Saccharomyces cerevisiae	3
Determination of some heavy metals in different wheat flour brands in Sulaimani, Kurdistan Region - Iraq	3
Sorption isotherm modelling of dried tomatoes	3
Crystallinity of starch, food composition, and digestibility of starch	3
Formulation optimisation for pilot-scale honey powder production: A response surface methodology and central composite design approach	3
Decision tree analysis of the prospects of organic food: Evidence from China and Hungary	3
Kinetic analysis of growth of Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 in algae-based medium	3
Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review	3
Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extracts	3
Decontamination of Aspergillus parasiticus in rice by dielectric barrier discharge cold plasma: Variable effects and mechanism of degradation	3
Biodiversity of Vitis vinifera endophytes in conventional and biodynamic vineyard	3
Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation	3
Current nutritional guidelines in terms of the effect on gut microbiota and human health considering the WHO and FAO recommendations	3
Microwave-assisted extraction of annatto: Effects of pH and time on antibacterial activity	3
Modelling of desorption isotherms for dried meat: New approach and newly applied model	3
Assessing essential oil composition in Cinnamomum cassia leaves from different regions of China using GC-MS and FTIR spectroscopy	3