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 2021-09-01 to 2025-09-01.)

Article	Citations
	137
Issue Information ‐ TOC	103
Industrial applications of selected JFS articles	72
Issue Information	70
Evaluation of moisture migration and microstructure of quick‐frozen wet rice flour after freeze‐thaw cycles and changes in texture, cooking, and sensory properties	64
Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heating	61
A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network in fresh‐cut potatoes	56
Thermal aggregation behavior of egg white protein and blue round scad (Decapterus maruadsi) myofibrillar protein	49
Predictive modeling of rice milling degree for three typical Chinese rice varieties using interpretative machine learning methods	49
UPLC/HR‐ESI‐MS/MS and GC/MS profiling of Eriobotrya japonica L. fruit in correlation to its antioxidant, anti‐inflammatory, and anti‐arthritic effects	48
A hybrid RSM‐BPNN‐GA approach for optimizing ultrasound‐assisted deep eutectic solvents extraction conditions for Mesona chinensis benth. and investigation of the extraction mechanism	46
The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde‐induced oxidative stress	45
Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast	43
Investigation of non‐Saccharomyces yeasts with intracellular β‐glycosidase activity for wine aroma modification	41
Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation	39
Efficient enzymatic synthesis of theaflavin and its production mechanism	38
Antibacterial effect and mechanism of theaflavin against Listeria monocytogenes and its application on apple skins	38
The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging	37
Effect of gluconic acid rinsing on cadmium decontamination from rice protein	36
Dielectric properties of calamansi (Citrus microcarpa) under high‐temperature treatment	36
The new rapid and accurate analytical HPLC‐ECD method for the determination of rosmarinic acid in meat products	35
In vitro antioxidative activity of Fritillaria cirrhosa D. Don straw ethanolic extract and its effect on lipid, protein oxidation, and quality of Chinese‐style sausage	35
Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective	35
Extraction and detection of morin from Sanghuangporus lonicericola by magnetic molecularly imprinted polymers coupled with HPLC analysis	34
Purification of polyphenols from Phyllanthus emblica L. pomace using macroporous resins: Antioxidant activity and potential anti‐Alzheimer's effects	31

Research on the castor oil pressing extraction mechanism based on multi‐physics coupling simulation	31
	31
Maillard reaction products inhibit lipid oxidation by regulating myoglobin stability in washed muscle model	31
Characterization of dark chocolates based on polyphenolic profiles and antioxidant activity	31
Drying date plum (Diospyros lotus L.) fruit: Assessing rehydration properties, antioxidant activity, and phenolic compounds	30
Research on automatic classification and detection of chicken parts based on deep learning algorithm	30
Prophylactic effects of supplementation of a combination of Lactobacillus lactis WHH2078 and saffron on depressive‐like behaviors in mice exposed to chronic stress	30