OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Science is 31. 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 2021-06-01 to 2025-06-01.)

Article	Citations
Cover Caption	154
	122
Issue Information ‐ TOC	108
Industrial applications of selected JFS articles	90
Issue Information	71
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	65
Analysis of physicochemical variables and bioactive compounds in baked sweet potato snacks	63
Evaluation of moisture migration and microstructure of quick‐frozen wet rice flour after freeze‐thaw cycles and changes in texture, cooking, and sensory properties	61
Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre‐column derivatization‐HPLC and their production	56
A comprehensive profiling of phenolic compounds and antioxidant activities of 24 varieties of red raspberry cultivated in Northeast China	54
Ultrasound as a novel separation technique in block freeze concentration applied to peppermint (Mentha piperita L.) infusion	53
Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions: An in vitro and partially baked roll study	52
Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptance	50
The effects of post‐harvest pretreatments and drying methods on in vitro bioaccessibility of phenolics and carotenoids in tomato (Solanum lycopersicum) cultivars	45
Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions	45
Weizmannia coagulans BC99 affects valeric acid production via regulating gut microbiota to ameliorate inflammation and oxidative stress responses in Helicobacter pylori mice	44
Deep eutectic system enhanced oat protein extraction	42
Efficient enzymatic synthesis of theaflavin and its production mechanism	40
Quantitative exposure assessment and risk characterization for fipronil residues in laying hen eggs	39
Antibacterial effect and mechanism of theaflavin against Listeria monocytogenes and its application on apple skins	38
Prophylactic effects of supplementation of a combination of Lactobacillus lactis WHH2078 and saffron on depressive‐like behaviors in mice exposed to chronic stress	38
Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation	37
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	37
Millet bran protein hydrolysates derived peptides‐zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing cond	37
The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging	35

Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics	35
Dielectric properties of calamansi (Citrus microcarpa) under high‐temperature treatment	34
Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation	33
Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork	33
Quality analysis of dough and steamed bread under various freezing conditions	32
Nondestructive testing of runny salted egg yolk based on improved ConvNeXt‐T	32
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	31