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

Article	Citations
Evaluation of three-phase centrifugal separator machine (Tricanter) for olive oil extraction	37
Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate	17
Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review	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
Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology	11
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
Immobilised Aspergillus niger lipase synthesises sn-1,3-dioleoyl-2-palmitoylglycerol	10
Classification of hazelnuts according to their quality using deep learning algorithms	9
	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
Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato	7
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
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
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
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

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
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
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
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
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