OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of the Science of Food and Agriculture is 37. 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
Curcumin, the active substance of turmeric: its effects on health and ways to improve its bioavailability	144
Biogenic amines: formation, action and toxicity – a review	104
Plant‐mediated synthesis of nanoparticles and their antimicrobial activity against phytopathogens	104
On the benefits and challenges of blockchains for managing food supply chains	82
Seed priming and foliar application with jasmonic acid enhance salinity stress tolerance of soybean (Glycine max L.) seedlings	75
Yield prediction with machine learning algorithms and satellite images	74
Mitigation of the effect of drought on growth and yield of pomegranates by foliar spraying of different sizes of selenium nanoparticles	70
Chemical composition and health benefits of coconut oil: an overview	68
Advances in cultivar choice, hazelnut orchard management, and nut storage to enhance product quality and safety: an overview	63
Functional compounds from olive pomace to obtain high‐added value foods – a review	63
Foxtail millet: a potential crop to meet future demand scenario for alternative sustainable protein	61
Plasma‐activated water production and its application in agriculture	58
Effect of atmospheric cold plasma treatment on antioxidant activities and reactive oxygen species production in postharvest blueberries during storage	56
Essential oils and their nanoformulations as green preservatives to boost food safety against mycotoxin contamination of food commodities: a review	55
Potential of microbial endophytes to enhance the resistance to postharvest diseases of fruit and vegetables	53
Cultured beef: from small biopsy to substantial quantity	51
Electrospun potato starch nanofibers for thyme essential oil encapsulation: antioxidant activity and thermal resistance	50
Ultrasound‐assisted extraction of collagen from clown featherback (Chitala ornata) skin: yield and molecular characteristics	50
Chlorogenic acid ameliorates obesity by preventing energy balance shift in high‐fat diet induced obese mice	49
Life cycle assessment of animal‐based foods and plant‐based protein‐rich alternatives: an environmental perspective	49
The effect of insect or microalga alternative protein feeds on broiler meat quality	47
Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage	46
Methyl jasmonate induces the resistance of postharvest blueberry to gray mold caused by Botrytis cinerea	46
Preparation and characterization of β‐cyclodextrin–oregano essential oil microcapsule and its effect on storage behavior of purple yam	45
Structural characterization of Lanzhou lily (Lilium davidii var. unicolor) polysaccharides and determination of their associated antioxidant activity	44

Sea buckthorn (Hippophae rhamnoides L.) fermentation liquid protects against alcoholic liver disease linked to regulation of liver metabolome and the abundance of gut microbiota	43
Beyond vegetables: effects of indoor LED light on specialized metabolite biosynthesis in medicinal and aromatic plants, edible flowers, and microgreens	43
Effect of heat treatment duration on the interaction between fish myosin and selected flavor compounds	43
Response surface methodology as a tool to optimize the extraction of bioactive compounds from plant sources	42
Antihypertensive effect of quinoa protein under simulated gastrointestinal digestion and peptide characterization	41
Effect of different drying methods on product quality, bioactive and toxic components of Ginkgo biloba L. seed	40
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review	39
Towards a more sustainable viticulture: foliar application of N‐doped calcium phosphate nanoparticles on Tempranillo grapes	39
Melatonin as a plant biostimulant in crops and during post‐harvest: a new approach is needed	39
Nephroprotective effects of chlorogenic acid against sodium arsenite‐induced oxidative stress, inflammation, and apoptosis	38
Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review	38
Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce	38
Review of some adulteration detection techniques of edible oils	37
Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers	37