OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Science is 30. 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
Using hot steam exposure to reveal mechanical properties of spaghetti beams and columns	138
Methods to perform risk‐based inspections of food companies	104
Sweet cherry phenolics revealed to be promising agents in inhibiting P‐glycoprotein activity and increasing cellular viability under oxidative stress conditions: in vitro and in silico study	101
Extraction and detection of morin from Sanghuangporus lonicericola by magnetic molecularly imprinted polymers coupled with HPLC analysis	81
Dielectric properties of calamansi (Citrus microcarpa) under high‐temperature treatment	78
Impacts of kappa‐selenocarrageenan on the muscle quality of pork: Novel insights into myofibrillar protein and lipid oxidation	65
Optimizing extraction conditions for isolation of antioxidant compounds from black rice bran using ultrasonic‐assisted extraction and response surface methodology	62
Extraction, characterization, and hemostatic effect of collagen from the scales of Megalonibea fusca	58
Role of protein and lipid oxidation in hardening of high‐protein bars during storage	56
Oral barriers to food‐derived active peptides and nano‐delivery strategies	55
Deep eutectic system enhanced oat protein extraction	54
Looking ahead to 2025	54
Different processing methods affect the chemical composition and in vitro anti‐tumor activity of ginseng	48
Effects of brown seaweed oligosaccharides on obesity and constipation managements	47
UPLC‐PDA‐ESI‐MS based chemometric analysis for solvent polarity effect evaluation on phytochemical compounds and antioxidant activity in habanero pepper (Capsicum chinense Jacq) fruit extract	45
Non‐destructive detection of milk nutritional components based on hyperspectral imaging	45
Efficacy of sodium hypochlorite and peracetic acid in reducing cross‐contamination during washing of baby spinach at different water quality levels	43
Development of an intelligent control system of high efficiency and online monitoring for hot air drying of peony flowers	41
Pectin/gelatin‐based bionanocomposite containing modified graphene quantum dots and carnauba wax as functional fillers for food packaging applications	39
Automating egg damage detection for improved quality control in the food industry using deep learning	39
A comprehensive profiling of phenolic compounds and antioxidant activities of 24 varieties of red raspberry cultivated in Northeast China	38
Determining the impact of pre‐pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice	36
Low‐calorie d‐allulose as a sucrose alternative modulates the physicochemical properties and volatile profile of sponge cake	34
Enhancing vitamin A stability using saponin–chitosan polyelectrolytes coating: Optimization, characterization, and controlled release	34
Research on the castor oil pressing extraction mechanism based on multi‐physics coupling simulation	34

Aggregated health risk assessment of perfluoroalkyl acids migrated from convenience food contact materials	34
Antibacterial effect and mechanism of theaflavin against Listeria monocytogenes and its application on apple skins	33
Efficacy of Lacticaseibacillus paracasei fermented milk on a model of constipation induced by loperamide hydrochloride in BALB/c mice	32
Development of a magnetic separation method for rapid isolation and enrichment of bacteria in raw pork using chitosan functionalized magnetic Fe₃O₄@MIL‐100(Fe) composites	32
Variations in quality attributes of pulsed light‐treated table grape juice during refrigerated storage (4°C) and ambient conditions (25°C)	31
Antibacterial evaluation of garlic extracts on chitosan/starch packaging film using response surface methodology and its application for shelf‐life extension of bell peppers (Capsicum annuum)	30
Pickering emulsion of pepper essential oil stabilized by Octenyl succinic acid starch: Characterization, in vitro release and anticancer activity	30