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 2021-04-01 to 2025-04-01.)

Article	Citations
	65
Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology	27
The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough	18
Effects of special additives in wheat dough system measured by Mixolab technique	13
Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour	12
Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice	12
Classification of peanut variety based on hyperspectral imaging and improved extreme learning machine	12
Effects of dried fig flour incorporation as a natural additive on nutritional composition and sensory assessment of biscuit	10
Review on nutritional benefits of triticale	9
Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry	9
Challenging the problematic detection of clostridial isolates causing late-blowing defect with MALDI-TOF MS	8
Screening and quantification of pesticide residues in ciders by liquid chromatography-high resolution mass spectrometry	8
Cup viscometer - A practical analytical tool	8
Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index	8
Comparative study of physicochemical and hedonic response of ginger rhizome and leaves enriched patties	7
Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice	7
Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method	7
Selected aspects of edible insect rearing and consumption - A review	7
Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate	7
Instrumental analytical tools for mycobacteria characterisation	7
Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese	6
Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation	6
Investigate the mystery of Baijiu production region - Environmental factors for Luzhou (Sichuan, China)	6
Comparison of methods to extract PCR-amplifiable DNA from fruit, herbal and black teas	6
Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste	6

Analysis of the quality of curds from Slovakia and neighbouring countries	5
Optimisation of the inhibitory effect of Lactiplantibacillus plantarum, nisin, and lysozyme to prevent the late blowing defect in a cheese model	5
Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage	5
Evaluation of three-phase centrifugal separator machine (Tricanter) for olive oil extraction	5
Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review	5
Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content	5
The use of modern fermentation techniques in the production of traditional wheat bread	5
Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted	5
The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters	5
Rapid non-destructive identification of selenium-enriched millet based on hyperspectral imaging technology	4
Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A review	4
Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology	4
Assessment of chemical contaminants in fresh and packaged tender coconut (Cocos nucifera) water	4
Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food	4
Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage	4
Coumarin derivatives as antifungal agents - A review	4
Antimicrobial properties of phenolic acid alkyl esters	4
Fortification of fruit products - A review	4
Study of substitution of beef and tapioca flour with tuna meat and purslane flour on meatball quality	4
Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking	4
Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics	4
Food safety inspection of tas kebab and salad processing line in a catering company	4
Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation	4
Quality assessment of elderberry (Sambucus nigra L.) jams	4
Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise	4
A frontier approach for the production of enteric soft capsules containing omega-3 fatty acids and probiotics	4
Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin	4
Harnessing nature's secrets: Silver nanoparticles from Withania coagulans fruit and root extracts unveil exceptional antioxidant and antimicrobial properties	4
Essential oils of indigenous citrus varieties of Northeast India as potential antibiofilm agents against foodborne pathogens: An in vitro and in silico study	3
Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militaris	3
Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine	3
Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread	3
Optimisation of the clarification of kiwifruit juice with tannic acid-modified chitosan	3
Molecular hydrogen content of different dietary supplements	3
Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages	3
Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmon	3
Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubers	3
Investigation of pork meat in chicken- and beef-based commercial products by ELISA and real-time PCR sold at retail in Kosovo	3
Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans	3
Functional profile of carob (Ceratonia siliqua L.) beans and pod pulp originated from the Republic of Moldova	3
Can biogenic amines cause ailments following the intake of edible mushroom meals?	3
Isolation, characterisation and technological properties of raw donkey's milk isolate, Lacticaseibacillus paracasei, compared to raw goat's and cow's milk isolates	2
Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato	2
Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation	2
On the seventy-fifth birthday of Professor Jan Velíšek	2
	2
Detection of soy in food from the Czech market using ELISA and PCR methods	2
Technological approaches applied in the design of gluten-free bakery products	2
Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content	2
Promotional effects on naturally occurring lactic acid bacteria without impairing chickpea germination	2

	2
Characteristic parameters of honey wines and dessert meads	2
Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage	2
Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review	2
Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review	2
Methods for suppressing Fusarium infection during malting and their effect on malt quality	2
Kinetics and mathematical models of date paste dried using a convective infrared dryer	2
Comparison of biochemical and antimicrobial activities of different honey samples	2
Prebiotic and antioxidant effects of the extracts from fruits and flowers of Cereus hildmannianus	2
Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam	2
Classification of hazelnuts according to their quality using deep learning algorithms	2
Factors influencing consumer behaviour in the beer market in the Czech Republic	2
Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product	1
Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits	1
Simultaneous quantifications of four purine derivatives biomarkers in cow milk by SPE HPLC-DAD	1
Evaluation of soybean stinkbug (Riptortus pedestris) powder, as a food ingredient and its nutritional composition	1
Transcriptomic analysis identifies differentially expressed genes in purple tender shoots and green mature leaves of Zijuan tea	1
First sensory analysis of soybean drinks made from commercial grain grown in Mexico	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
Chemical composition, antimicrobial activities, and molecular docking studies of Turkish propolis ethanol extract	1
Influence of calcium fortification on the stability of anthocyanins in strawberry puree	1
The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat	1
The influence of the addition of instant rice mash on the textural properties of rice bread	1
Polyamines in plasma membrane function in melatonin-mediated tolerance of apricot fruit to chilling stress	1
The effects of heat treatment on the quality of fat in flaxseeds and chia seeds	1
Study on nutritional characteristics and antioxidant capacity of mung bean during germination	1
Effect of the disinfectant benzalkonium chloride on Listeria monocytogenes biofilm	1
Homogeneity of the selected food mixes	1
Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology	1
Effects of frying oil type on its stability and composition of fried food	1
A study of combined minced meat from hydrobionts for snacks	1
Sensitivity of Listeria innocua to high hydrostatic pressure at low temperature in Ringer's solution and milk	1
Quality characteristics of Hokkaido brown bear meat sauces prepared with rice koji mold and food enzymes	1
Green synthesis, characterisation, and antibacterial activity of silver nanoparticles obtained from Salvia officinalis extract	1
Influence of the tea polyphenol treatment on the colour, texture, and antioxidant activity in fresh-cut potatoes	1
The nutrients, flavour, and antioxidant analysis of different parts of Dictyophora rubrovalvata	1
Corrigendum: Meat quality - Genetic background and methods of its analysis	1
Sea buckthorn (Hippophae rhamnoides L.) oil exhibits antifungal activity against Aspergillus flavus via disrupting mitochondrial function	1
Content of nitrates and nitrites in unprocessed raw beef	1
Biodiversity of Vitis vinifera endophytes in conventional and biodynamic vineyard	1
New product development for mixed beverages of Aceh robusta coffee and cocoa	1
Phytochemical, antioxidant activity, and thermal stability of Clitoria ternatea flower extracts	1
Formulation optimisation for pilot-scale honey powder production: A response surface methodology and central composite design approach	1
Mycotoxins in apples coming from organic production and integrated pest management	1
Ultra-high-pressure technology for preservation of fresh aquatic foods: A review	1
Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industry	1
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	1
Comparison of three different methods for the determination of sulphur dioxide in fruit and vegetable products	1
Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread	1
	1
Enriching wheat flour with grape pomace powder impacts a snack's chemical, nutritional, and sensory characteristics	1
Influence of the surface/volume ratio on the rheological properties of starch dispersions	1
Utilisation of waste Agaricus bisporus and Torreya grandis as potential natural additive coating in Agaricus bisporus preservation	1