OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Science and Technology-Mysore is 27. 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 2020-05-01 to 2024-05-01.)

Article	Citations
Recent advances and comparisons of conventional and alternative extraction techniques of phenolic compounds	122
The application of PEF technology in food processing and human nutrition	90
Challenges and possible solutions to mitigate the problems of single-use plastics used for packaging food items: a review	67
Microwave and ultrasound assisted extraction of pectin from various fruits peel	65
Sulfated polysaccharides and its commercial applications in food industries—A review	63
Extraction methods of butterfly pea (Clitoria ternatea) flower and biological activities of its phytochemicals	57
Sources and relative stabilities of acylated and nonacylated anthocyanins in beverage systems	50
The wastes of coffee bean processing for utilization in food: a review	45
Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review	42
The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties	41
Electronic nose for detection of food adulteration: a review	39
A narrative review on biogenic amines in fermented fish and meat products	39
Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives	37
LC-ESI-QTOF/MS characterization of bioactive compounds from black spices and their potential antioxidant activities	33
A validated Folin-Ciocalteu method for total phenolics quantification of condensed tannin-rich açaí (Euterpe oleracea Mart.) seeds extract	33
Development of an electrochemical biosensor for impedimetric detection of tetracycline in milk	33
Phenolic compounds from virgin olive oil obtained by natural deep eutectic solvent (NADES): effect of the extraction and recovery conditions	33
Trends in packaging material for food products: historical background, current scenario, and future prospects	32
Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties	32
Analysis of taste characteristics and identification of key chemical components of fifteen Chinese yellow tea samples	32
Biodegradable composite films/coatings of modified corn starch/gelatin for shelf life improvement of cucumber	31
Non-destructive classification and prediction of aflatoxin-B1 concentration in maize kernels using Vis–NIR (400–1000 nm) hyperspectral imaging	29
Triglycerides of medium-chain fatty acids: a concise review	29
Tea quality evaluation by applying E-nose combined with chemometrics methods	29
Fractionation and identification of salty peptides from yeast extract	28

Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life	28
The effects of zinc oxide nanoparticles on the physical, mechanical and antimicrobial properties of chicken skin gelatin/tapioca starch composite films in food packaging	27
Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review	27
Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders	27
Effect of alginate coating enriched with Shirazi thyme essential oil on quality of the fresh pistachio (Pistacia vera L.)	27
Shelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage	27
Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil	27