OOIR: Observatory of International Research

Papers

(The median citation count of Czech Journal of Food Sciences is 1. 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 2022-01-01 to 2026-01-01.)

Article	Citations
Evaluation of three-phase centrifugal separator machine (Tricanter) for olive oil extraction	37
Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review	17
Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate	17
Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin	14
Harnessing nature's secrets: Silver nanoparticles from Withania coagulans fruit and root extracts unveil exceptional antioxidant and antimicrobial properties	13
Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content	12
Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content	11
Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation	11
Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology	11
Immobilised Aspergillus niger lipase synthesises sn-1,3-dioleoyl-2-palmitoylglycerol	10
Classification of hazelnuts according to their quality using deep learning algorithms	9
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
	8
Gastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro study	7
Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product	7
Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato	7
Effects of flour, starch and pea (Pisum sativum L.) protein as fat substitutes during storage of pork sausages	6
Nutritional evaluation of the full-day diet	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 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
Analysis of production and investment efficiency in the Mexican food industry: Application of two-stage DEA	5
The nutrients, flavour, and antioxidant analysis of different parts of Dictyophora rubrovalvata	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
Determination of aflatoxin M<sub>1</sub> presence and concentration in Van Herby cheese	5
Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes	5
Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus	5
Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens	5
Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage	4
Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry	4
Review on nutritional benefits of triticale	4
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
Comparison of three different methods for the determination of sulphur dioxide in fruit and vegetable products	4
Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses	4
Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted	4
Enhancing rheological properties of dough and quality of potato fibre-enriched bread	4
Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition	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
Crystallinity of starch, food composition, and digestibility of starch	4
Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology	4
Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage	4
Antimicrobial properties of phenolic acid alkyl esters	4
Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubers	4
Formulation optimisation for pilot-scale honey powder production: A response surface methodology and central composite design approach	4
Study of substitution of beef and tapioca flour with tuna meat and purslane flour on meatball quality	4
Decontamination of Aspergillus parasiticus in rice by dielectric barrier discharge cold plasma: Variable effects and mechanism of degradation	3
Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation	3
Evaluation of soybean stinkbug (Riptortus pedestris) powder, as a food ingredient and its nutritional composition	3
Polyamines in plasma membrane function in melatonin-mediated tolerance of apricot fruit to chilling stress	3
Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits	3
Evaluation of differences in the quality of pork meat from Czech pig breeds based on nutritional value, energy value and amino acid score	3
Biodiversity of Vitis vinifera endophytes in conventional and biodynamic vineyard	3
Ginger essential oil-infused pectin-alginate films for extending sliced bread shelf life	3
Sorption isotherm modelling of dried tomatoes	3
Sensitivity of Listeria innocua to high hydrostatic pressure at low temperature in Ringer's solution and milk	3
Characteristic parameters of honey wines and dessert meads	3
Synbiotic yoghurt with Lactiplantibacillus plantarum and plant powder substrates	2
Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extracts	2
Effects of dried fig flour incorporation as a natural additive on nutritional composition and sensory assessment of biscuit	2
Current nutritional guidelines in terms of the effect on gut microbiota and human health considering the WHO and FAO recommendations	2
Moisture content assessment of dried Hami jujube using image colour analysis	2
Food safety inspection of tas kebab and salad processing line in a catering company	2
The effect of soya curd substitution for milk on physical and sensory properties of vanilla gelato product	2
Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food	2
Kinetic analysis of growth of Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 in algae-based medium	2
Determination of some heavy metals in different wheat flour brands in Sulaimani, Kurdistan Region - Iraq	2
Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review	2
Refined approach to the evaluation of heat resistance applied to Enterobacteriaceae in cheese stretching	2
Chickpeas (Cicer arietinum L.) and oats (Avena sativa L.) pre-gelatinised flour for instant food products	2
Amino acid and fatty acid profiles in raw and cooked swamp buffalo meat (Bubalus bubalis)	2
Studies comparing the effectiveness of models for drying bitter gourd slices	2
Molecular hydrogen content of different dietary supplements	2

Modelling of desorption isotherms for dried meat: New approach and newly applied model	2
Assessing essential oil composition in Cinnamomum cassia leaves from different regions of China using GC-MS and FTIR spectroscopy	2
Commercial thyme essential oil as natural beverage preservative and molecular docking study on its mode of action against Saccharomyces cerevisiae	2
Decision tree analysis of the prospects of organic food: Evidence from China and Hungary	2
Physicochemical and antioxidant evaluation of watercress (Rorippa nasturtium aquaticum L.) leaf extracts	2
The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters	2
Quality assessment of elderberry (Sambucus nigra L.) jams	2
Bioactive compounds and antioxidant activities of selected types of chilli peppers	2
Kinetics and mathematical models of date paste dried using a convective infrared dryer	1
Transcriptomic analysis identifies differentially expressed genes in purple tender shoots and green mature leaves of Zijuan tea	1
A frontier approach for the production of enteric soft capsules containing omega-3 fatty acids and probiotics	1
Utilisation of waste Agaricus bisporus and Torreya grandis as potential natural additive coating in Agaricus bisporus preservation	1
Rapid non-destructive identification of selenium-enriched millet based on hyperspectral imaging technology	1
Combining germination-extrusion as strategy to improve nutritional and nutraceutical value of whole sorghum grain	1
Screening and quantification of pesticide residues in ciders by liquid chromatography-high resolution mass spectrometry	1
Influence of the surface/volume ratio on the rheological properties of starch dispersions	1
Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages	1
First sensory analysis of soybean drinks made from commercial grain grown in Mexico	1
Heatmap and PCA-based evaluation of bioactive compounds and volatile profiles in aronia fruits under different drying methods	1
Optimisation of the inhibitory effect of Lactiplantibacillus plantarum, nisin, and lysozyme to prevent the late blowing defect in a cheese model	1
Prebiotic and antioxidant effects of the extracts from fruits and flowers of Cereus hildmannianus	1
Correlation between acrylamide content and colour in some baked products	1
Influence of the tea polyphenol treatment on the colour, texture, and antioxidant activity in fresh-cut potatoes	1
Phytochemical, antioxidant activity, and thermal stability of Clitoria ternatea flower extracts	1
Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise	1
Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine	1
Effect of pretreatments on solar dehydration of different varieties of apple (Malus domestica)	1
Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index	1
Evaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscous	1
Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties	1
Ultra-high-pressure technology for preservation of fresh aquatic foods: A review	1
Quality characteristics of Hokkaido brown bear meat sauces prepared with rice koji mold and food enzymes	1
Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans	1
Cup viscometer - A practical analytical tool	1
Effect of lotus seed paste as a fat replacer on the quality attributes of pork patties	1
Fortification of fruit products - A review	1
Corrigendum: Meat quality - Genetic background and methods of its analysis	1
The influence of the addition of instant rice mash on the textural properties of rice bread	1
High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities	1
Can biogenic amines cause ailments following the intake of edible mushroom meals?	1
Listeria monocytogenes clones circulating in the natural environment of the Czech Republic and Slovakia	1
Comparison of the lipid content and fatty acid composition of two hulled oats and their hull with naked and dehulled oats varieties	1
Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice	1
Green synthesis, characterisation, and antibacterial activity of silver nanoparticles obtained from Salvia officinalis extract	1
Development of a layered double hydroxides-based air-assisted D-μSPE method in combination with HPLC for the determination of gallic acid in honey	1
Time-kill properties of citrus peel essential oils and constituents against foodborne pathogens	1
Effect of debranching enzyme hydrolysis and microwave treatments on the resistant starch enrichment of breadfruit	1
Effect of different heat treatments on physicochemical properties and antioxidant characteristics of black beans	1
Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health	1