OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Science and Technology-Mysore is 28. 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
Application of vacuum impregnation in the potential acceleration of mass transfer phenomenon during soaking of traditional Indian sweet Gulabjamun	117
Development of triplex assay for simultaneous detection of Escherichia coli, methicillin resistant and sensitive Staphylococcus aureus in raw pork samples of retail markets	112
A low n-6/n-3 PUFA ratio and high level of dietary ɑ-linolenic acid improves sleep behavior in mice with insomnia	78
Exploring various preservative methods in extending the shelf-life of sugarcane juice	71
Development of a positive pressure-based instrumentation for efficient solid phase extraction	69
Numerical simulation and study on heat and mass transfer in a hybrid ultrasound/convective dryer	61
Intelligent modelling of sugarcane juice quality characteristics based on microfluidization processing conditions	59
Ivermectin residues in bovine and pig tissues: quantitative exposure assessment and risk characterization	59
Reduced graphene organo-metal nanocomposite for the electrochemical detection of hydrogen peroxide in milk	53
Crystalline xylitol synthesis from de-oiled rice bran hydrolysate using Candida guilliermondii NCIM 3044	46
Experimental and mechanism analysis of vacuum cooling for high temperature liquid food	45
Detection and quantification of fish spoilage marker using polymer-coated micro-electro-mechanical systems sensor array-based electronic nose—a computational study	44
The effect of different pre-treatments on sensory characteristics of unformulated pulse-based beverages	43
Hibiscus sabdariffa calyx extract induces anti-proliferative and anti-migratory effects in ovarian cancer	43
“Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder”	41
Anti-biofilm and anti-cancer effects of biosurfactant from Lactobacillus plantarum SVP2 in fermented milk whey beverage	37
Current trends in the determination of microbiological indicators of dairy products	34
The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance	33
Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state	32
Understanding pH dynamics in cheesemaking: insights across different cheese varieties	31
Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria	31
Synergistic effects of 1-methylcyclopropene and ethylene absorbents under cushion and modified atmosphere packaging on quality of red-fleshed pitaya (Hylocereus costaricensis Britton & Rose)	30
Antioxidant and angiotensin-I-converting enzyme (ACE-I) inhibitory activities of protein hydrolysates derived from water buffalo (Bubalus bubalis) liver	30
Physicochemical and sensory properties of malt beverage containing sugar beet saponins	29
Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics	28

Double lateral flow immunosensing of undeclared pork and chicken components of meat products	28
Simultaneous determination of α-dicarbonyl compounds in Chinese Korean ethnic rice wine using pre-column derivatization with UHPLC-MS/MS	28
Application of microwave treatment on the physicochemical, techno-functional, bioactive and microbiological characteristics of hog plum (Spondias mombin L.) juice	28