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 2021-08-01 to 2025-08-01.)

Article	Citations
	133
Issue Information ‐ TOC	96
Industrial applications of selected JFS articles	71
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	59
Quantitative exposure assessment and risk characterization for fipronil residues in laying hen eggs	56
Evaluation of the effect of ultrasound‐assisted hot air drying on the drying characteristics and physicochemical properties of cherries based on the entropy‐weighted TOPSIS method	55
Predictive modeling of rice milling degree for three typical Chinese rice varieties using interpretative machine learning methods	48
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	48
Thermal aggregation behavior of egg white protein and blue round scad (Decapterus maruadsi) myofibrillar protein	45
Quality analysis of dough and steamed bread under various freezing conditions	44
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	43
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	41
The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde‐induced oxidative stress	41
Investigation of non‐Saccharomyces yeasts with intracellular β‐glycosidase activity for wine aroma modification	39
Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast	39
Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation	38
Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions	37
Efficient enzymatic synthesis of theaflavin and its production mechanism	36
Antibacterial effect and mechanism of theaflavin against Listeria monocytogenes and its application on apple skins	35
Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna	34
The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging	34
Optimization of the extraction of phenolic compounds from the leaves of yerba mate (Ilex paraguariensis) through high hydrostatic pressure system using mixture design with process variables	33
Nondestructive testing of runny salted egg yolk based on improved ConvNeXt‐T	33

Dielectric properties of calamansi (Citrus microcarpa) under high‐temperature treatment	33
Effect of gluconic acid rinsing on cadmium decontamination from rice protein	32
The new rapid and accurate analytical HPLC‐ECD method for the determination of rosmarinic acid in meat products	31
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	31
Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective	30
Research on the castor oil pressing extraction mechanism based on multi‐physics coupling simulation	30
Extraction and detection of morin from Sanghuangporus lonicericola by magnetic molecularly imprinted polymers coupled with HPLC analysis	30