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

Article	Citations
Extraction and detection of morin from Sanghuangporus lonicericola by magnetic molecularly imprinted polymers coupled with HPLC analysis	160
Research on the castor oil pressing extraction mechanism based on multi‐physics coupling simulation	113
Quantitative exposure assessment and risk characterization for fipronil residues in laying hen eggs	86
Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae	86
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	80
The antibacterial mechanism of (−)‐epigallocatechin‐3‐gallate (EGCG) against Campylobacter jejuni through transcriptome profiling	80
Impact of Myofibrillar Protein Emulsion With Different Pre‐Emulsified Soybean Oil Contents on the Freeze–Thaw Cycles Characteristics of Surimi Gel	68
Evaluation of Physicochemical Characterization of Wheat Flour Dough and Digestibility of White Salt Noodles With Different Resting Temperatures	56
Cross‐Correlation and Causality Analysis for Wine Quality: A Stacked Machine Learning Approach	55
	52
Effect of gluconic acid rinsing on cadmium decontamination from rice protein	50
High internal phase Pickering emulsion stabilized by thermally treated quinoa protein isolate: Improved stability and bioaccessibility of curcumin and astaxanthin	50
Issue Information ‐ TOC	44
Comparative Assessment of Extraction Efficiency and Physical Stability of Rapeseed Oleosome–Protein Mixtures via Centrifugation Versus Cheesecloth Filtration	44
The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging	43
Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic	43
In vitro antioxidative activity of Fritillaria cirrhosa D. Don straw ethanolic extract and its effect on lipid, protein oxidation, and quality of Chinese	40
	39
A comprehensive profiling of phenolic compounds and antioxidant activities of 24 varieties of red raspberry cultivated in Northeast China	38
Optimizing extraction conditions for isolation of antioxidant compounds from black rice bran using ultrasonic‐assisted extraction and response surface methodology	36
Nondestructive testing of runny salted egg yolk based on improved ConvNeXt‐T	35
Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation	35
A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network	34
Optimization of the extraction of phenolic compounds from the leaves of yerba mate ( Ilex paraguariensis ) through high hydrostatic pressure system using	34
Characterization of dark chocolates based on polyphenolic profiles and antioxidant activity	34

Issue Information	34
Industrial applications of selected JFS articles	34
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	33
Impact of green techniques on intricate cell wall structure of bee pollen to enhance functional characteristics and improve its in vitro digestibility	33
Optimization of the Spray‐Drying of the Traditional Ecuadorian Horchata for Developing an Instant Powdered Functional Beverage	32
Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel	31
Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective	31