OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Science and Technology-Mysore is 25. 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 2021-04-01 to 2025-04-01.)

Article	Citations
Investigation of carbonate addition on risk element concentrations in various teas	69
Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization	64
Development of nutri-functional paneer whey-based kefir drink	60
Experimental and mechanism analysis of vacuum cooling for high temperature liquid food	52
Exploring factors related to the browning of cherry (Prunus pseudocerasus lindl) wine during fermentation and aging	47
Optimization of protein recovery from Atlantic salmon (Salmo salar) head and backbone by response surface methodology and characterization of functional properties and nutritional value	44
Exploring various preservative methods in extending the shelf-life of sugarcane juice	42
The effect of cinnamon oil nanoemulsion on the quality of shrimps (Litopenaeus vannamei) during the refrigerated storage	39
Effect of different pretreatments on antioxidant activity of oats grown in the Himalayan region	39
“Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder”	39
Determination of heavy metals in edible oils by a novel voltammetry taste sensor array	37
Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: a short review	35
Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary study	35
Soymilk stability increase using polyphenols microcapsules	35
An overview on the types, applications and health implications of fat replacers	34
Utilizing artificial-intelligence image recognition systems to assist in the quality control analysis of 3D printing chocolate appearance and styling after oleogel adding	34
Current trends in the determination of microbiological indicators of dairy products	34
Evaluation of cooking characteristics, textural, structural and bioactive properties of button mushroom and chickpea starch enriched noodles	32
Tomato seed oil enriched mayonnaise: structural, rheological, and biochemical characterization	27
Red dragon fruit-soy protein isolate biofilm: UV-blocking, antioxidant & improved mechanical properties for sustainable food packaging	27
Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics	27
Combination of ohmic heating and subcritical water to recover amino acids from poultry slaughterhouse waste at a pilot-scale: new valorization technique	27
Putrescine with Aloe vera gel coating improves bioactive compounds and quality of table grape under cold storage	26
Triglycerides of medium-chain fatty acids: a concise review	26
Effect of herbal extracts and supplement mixture on alcohol metabolism in Sprague Dawley-rats	25

Impact of phenolic concentrate from tender coconut water and coconut testa on high fat cholesterol fed C57BL6 mice