OOIR: Observatory of International Research

Papers

(The H4-Index of LWT-Food Science and Technology is 66. 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
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	227
Allulose as novel ingredient for improving freshness of yeast-made bakery products	197
The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise	157
Postharvest preservation effects of starch-based self-reinforcing nanocomposite coatings on mechanically graded Huangguan pear	136
Investigating the effects of pre-treatment, drying techniques and packaging on nutritional quality and shelf-life of pomegranate arils	134
Volatile compounds, phenolic acid profiles and phytochemical content of five Australian finger lime (Citrus australasica) cultivars	132
Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety	123
Physicochemical properties, chemical composition, and against Klebsiella pneumoniae mechanism of Scrophularia ningpoensis honey	115
Combined influence of bitterness and alcohol content on the microbiological stability, antioxidant capacity, and bioactive compounds of UV-LED treated beers: A non-thermal processing approach	114
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid	114
Corrigendum to: “Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and e	111
Effect of ball milling on the lipase-catalyzed synthesis of starch ferulate	107
Molecular characteristics of florfenicol-resistant Salmonella based on whole-genome sequencing	106
Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature	102
Study on the regulation of ammonia accumulation by endogenous haloarchaea in shrimp paste post seasoned with rebaudioside A	100
Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata	99
Effect of emulsifier on formation of zein based composite nanoparticles: Structure and stability	99
Novel low-amylose starch from white variety of peach palm (Bactris gasipaes Kunth) fruit– nutritional, functional and pasting properties	96
Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties	95
Mechanistic insights into the inhibitory effect of resveratrol on heterocyclic amines formation involving sarcoplasmic proteins	93
Corrigendum to: Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl Konjac Glucomannan [Lebensmittel-Wissenschaft & Te	93
Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	92
Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast	92
Rapid, accurate and simply-operated determination of laboratory-made adulteration of quinoa flour with rice flour and wheat flour by headspace gas chromatography-ion mobility spectrometry	91
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	91

Effects of heat treatment and simulated digestion on the properties and osteogenic activity of bovine lactoferrin	90
Enhancing thermostable resistant starch in tapioca starch via combined tartaric acid and thermal modification	87
Kiwi starch: A novel fruit-derived starch with significantly reduced the glycemic index of noodles	87
Metabolomics analysis of germinated sesame (Sesamum indicum L.) seeds: Possibility of incorporating short-term germination treatments into the sesame production process	86
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	85
Feasibility of puffing and volatile compounds characteristics of fish maw, a protein-based raw material	84
Structural and textural properties of a novel animal fat-trimming analog based on salted butter and alginate	83
Biofilm formation, hyphae growth, and transcriptome characteristics of C. albicans surviving high-pressure processing	82
The insight into the Maillard reaction of β-lactoglobulin and chitosan with different molecular weights, and the evaluation of desensitization effects	82
Characterization of blueberry (Vaccinium corymbosum L.) catechol oxidases III binding mechanism in response to selected substrates and inhibitors	82
Impact of cyclic temperature treatments on sweetpotato saccharification: starch gelatinization dynamics and soluble sugar modulation	81
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods	81
Composition and changes of microflora in the manufacturing process of traditional hurood	80
Selection of biofilm-degradation aptamers against Pseudomonas aeruginosa and isolation, identification, and interaction analysis of their binding proteins	80
Total antioxidant activity assessment of Pleurotus ostreatus using a 3D-printed hydrogel nanozyme with peroxidase-like activity	79
Construction of a biprotein based highly stable CEO encapsulation system: Application to fish preservation	78
Investigating the microstructural and cryoprotective superiority of fructooligosaccharides and sugar alcohols for maintaining peeled white shrimp (Litopenaeus vannamei) quality after repeated freeze-t	77
Comparative assessment of wall material combinations on the encapsulation of astaxanthin-rich weakened Haematococcus pluvialis	76
Post-mortem cold shock physiology: A novel mechanism validating ancient sashimi practice, extending shelf-life via chemical and cellular stabilization	75
Influence of nitrogen compounds from different yeast lees on malolactic fermentation	74
Effects of different drying methods on Camellia sinensis: Investigation of quality parameters and drying kinetics using artificial neural networks	74
Alanine aminopeptidase from Bacillus licheniformis E7 expressed in Bacillus subtilis efficiently hydrolyzes soy protein to small peptides and free amino acids	74
Synbiotic formulation of fermented yak milk by Lacticaseibacillus paracasei YT805 and inulin and its efficacy on gut microbiota modulation	74
Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation	73
Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents	73
Fusion of spectra and texture features of hyperspectral imaging for quantification and visualization of characteristic amino acid contents in beef	73
Octenyl succinylation of myofibrillar protein: Structural, physicochemical and emulsifying properties	73
Extraction of flavonoids and phenolic acids from poplar-type propolis: optimization of maceration process, evaluation of antioxidant and antimicrobial activities	72
Preparation of wheat germ albumin polypeptide microcapsules embedded with starch sodium octenylsuccinate/sodium alginate-based materials and sustained-release properties in vitro	71
Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress	71
Riboflavin application delays senescence and relieves decay in harvested strawberries during cold storage by improving antioxidant system	70
Efficient degradation of molasses wastewater from sugar mill by lipase via addition reaction	70
Effect of the various fats on the structural characteristics of the hard dough biscuit	70
Determination of glyphosate, glufosinate, and metabolites in honey based on different detection approaches supporting food safety and official controls	68
Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea	68
Preparation and characterization of gliadin-based core-shell microcapsules by three antisolvent approaches	67
Propolis authentication of stingless bees by mid-infrared spectroscopy and chemometric analysis	67
Citrus lemon (Citrus limon (L.) Burm. f. cv. Eureka) essential oil controls blue mold in citrus by damaging the cell membrane of Penicillium italicum	67
Multi-omics study revealed the genetic basis of beer flavor quality in yeast	67
A simple and practical fluorescence method for on-site screening and accurate detection of 4-hexylresorcinol in crustacean aquatic products	66
Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue	66
Effects of glycation treatment on the structural, physicochemical, and in vitro digestible properties of tartary buckwheat protein	66