OOIR: Observatory of International Research

Papers

(The H4-Index of LWT-Food Science and Technology is 65. 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
Insights on the acid hydrolysis of achira (Canna edulis) starch: Crystalline and double-helical structure changes impacting functionality	257
3D front face fluorescence spectroscopy as a tool for monitoring the oxidation level of edible vegetable oil during storage at 60 °C	245
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	162
Hygroscopicity and antioxidant activity of whey protein hydrolysate and its ability to improve the water holding capacity of pork patties during freeze−thaw cycles	143
Production of oleogels from cellulose and starch cryogels: Morphological, thermal, mechanical, and viscoelastic properties	130
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	119
Optimization of pretreatment and convective drying temperature for better nutritional and bioactive contents of orange fleshed sweet potatoes flour	104
Omega-3 and unsaturated fatty acid enrichment of shrimp oil: Preparation, characterization, and its application in salad dressings	103
Comprehensive chemical profile, angiotensin-I converting enzyme inhibitory and calcium chelation activity of rice wine lees and rice vinegar residues: A novel development strategy	102
A novel exopolysaccharide-producing bacterium from traditional rice wine koji in China: Whole genome sequencing, exopolysaccharide isolation and bio-functional properties assessment	100
TMT-based quantitative proteomics and non-targeted metabolomics reveal the antibacterial mechanism of rhein against Bacillus cereus and its potential application as a food preservative	98
Comprehensive analysis of rheological, tribological, and sensory properties of non-dairy low-fat coffee creamers	97
Novel low-amylose starch from white variety of peach palm (Bactris gasipaes Kunth) fruit– nutritional, functional and pasting properties	96
Menthol-based hydrophobic deep eutectic solvents for the purification of tea peroxidase using a three-phase partition method	96
Analysis on the ice growth in 3D-printed meat during freezing process	88
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage	87
Multi-omics insights into the dynamic changes of metabolites during the electron beam irradiation of persimmons	87
Characterization of volatile bitter off-taste compounds in Maotai-flavor baijiu (Chinese liquor)	86
Improvement of chemical composition, physical properties and crystallization characteristics of palm stearin and rice bran oil blends by enzymatic interesterification: Potential base oils in fast-froz	84
Integrative hyperspectral imaging and artificial intelligence approaches for identifying sucrose substitutes and assessing cookie qualities	83
Evaluation of folate synthesis of Lactiplantibacillus plantarum A3 and the application in the plant-based milk fermentation	82
In vitro simulated digestion of rosa roxburghii tratt fruit: Release and integrated bioaccessibility response of aqueous antioxidant constituents	82
Assessment of the safety and probiotic properties of Lactiplantibacillus plantarum HYY-DB9 based on comprehensive genomic and phenotypic analysis	82
Effects of hydroxyl radical oxidation on the stability and biochemical functions of rex rabbit meat	80
Comprehensive evaluation of functional components, biological activities, and minerals of yam species (Dioscorea polystachya and D. alata) from China	79

Effect of Lactobacillus acidophilus fermentation on bioaccessibility: The relationship between biotransformation and antioxidant activity of apple polyphenols based on metabolomics	79
Surface-enhanced Raman spectroscopy-based metabolomics for the discrimination of Keemun black teas coupled with chemometrics	79
An Illumina MiSeq sequencing-based method using the mreB gene for high-throughput discrimination of Pseudomonas species in raw milk	78
Dynamic changes of quality characteristics during fermentation of orange-fleshed sweet potato alcoholic beverage	78
Enhancement of curcumin-mediated photodynamic inactivation against Pseudomonas fluorescens on fish fillets combined with ε-polylysine hydrochloride	78
Quantitative detection of hidden milk allergens in hypoallergenic formulas through bottom-up proteomics, high-resolution mass spectrometry and the mechanism of D-ribose in reducing the allergenicity i	77
Effects of onion skin extract on lipid oxidation and volatile flavor compounds of low-salt dry-cured ham during ripening	76
Impact of Lactobacillus fermentation on mung bean Protein's binding to beany flavor: Mechanisms and structural changes	76
Effect of different drying techniques on moisture migration, nutritional profile and sensory attributes of peanut pods	76
Allulose as novel ingredient for improving freshness of yeast-made bakery products	75
Characterization of an endolysin from B. cereus-infecting bacteriophage B13S and its application as antimicrobial and detection agents	75
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	74
Molecular characteristics of florfenicol-resistant Salmonella based on whole-genome sequencing	74
Microbial production of curdlan in sugar beet molasses medium: Effects on physicochemical attributes of reduced-fat frankfurter sausages	73
Application and potential therapeutic effect of endolysin Lys1472 against Clostridium perfringens in chicken meat	72
Primary structure analysis of cold water-soluble alcohol extract from green tea and the regulatory effects on intestinal flora metabolism	72
Exploring the effects of plasma-activated water and probe-type ultrasonication on white shrimp (Litopenaeus setiferus) and Atlantic cod (Gadus morhua) proteins: A comparative study	71
Effect of apple texture properties and pectin structure on the methanol production in apple wine	71
Relationship between water loss and water status, osmotic substances, and AQP expression in Ponkan (Citrus reticulata Blanco) fruit during storage	70
The influence of spontaneous microbial fermentation isolates on physicochemical properties and cup quality of wet processed arabica coffee (Coffea arabica)	70
Biochemical component changes of Curcuma longa - Black tea triggered by kombucha fermentation using metabolomics analysis	70
Comparative analysis of defatted and non-defatted zein on dough characteristics in gluten-free and wheat systems	69
A novel controlled-release Zn2+ supplementation based on egg yolk phosvitin: Structural, physicochemical and release characteristics	69
A novel wheat arabino-xylanase from Trichoderma gamsii: Study on biochemical characterization, substrate recognition mechanism and its application in wheat flour dough and Chinese bread	69
Effects of non-thermal treatments on goat whey protein allergenicity: A study based on conformational and linear epitopes	69
Eucalyptus oil-loaded nanocarriers composite films to enhance the shelf life of cheese	69
Analysis of the transformation mechanisms of alliin during the thermal processing of black garlic	69
Rambutan peel polyphenols improve color and texture of ground pork: Identification, antioxidant and bacteriostatic function, and molecular docking	68
Atmospheric cold plasma pretreatment for enhanced phlorotannin extraction and bioactivity from Sargassum tenerrimum	68
Formation and bioaccessibility of complexes of a quercetin-loaded preheated whey protein concentrate	68
Konjac glucomannan: A key ingredient for controlling fibrous structure formation in walnut protein and wheat gluten meat analogues during the high-moisture extrusion process	68
Assessment of fumaric acid, ascorbic acid, and glutathione as alternatives to SO₂: Effects on red and white wine volatile composition	68
Characterization of novel exopolysaccharide from Lacticaseibacillus rhamnosus YT: Structural features, biosynthetic gene expression, physical properties and bioactivities	67
Intense pulsed light for inactivation of foodborne gram-positive bacteria in planktonic cultures and bacterial biofilms	67
Antibacterial mechanism of mixed natural preservatives (ε-poly-lysine, cinnamon extract, and chestnut inner shell extract) against Listeria monocytogenes	67
Proteomic profile of broccoli flower proteins for potential applications in the food industry	67
Vacuum-steam pulsed blanching (VSPB) enhances drying quality, shortens the drying time of gingers by inactivating enzymes, altering texture, microstructure and ultrastructure	67
An innovative hybrid-solar-vacuum dryer to produce high-quality dried fruits and vegetables	66
Physical properties of hemp drink-based ice cream with different plant proteins guar gum and microbial transglutaminase	66
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning	66
Bio-based films prepared with apple pomace: Volatiles compound composition and mechanical, antioxidant and antibacterial properties	65
Quality attributes enhancement of ready-to-eat hairtail fish balls by high-pressure processing	65
Differences in structure, stability and antioxidant activity of melanoidins from lager and ale beers	65
Microbiological safety of traditionally processed fermented foods based on raw milk, the case of Mabisi from Zambia	65
Development of a honey-based powder ingredient using a mixture design: Botanical origin effect and hydration properties	65
Selenized chickpea sourdoughs for the enrichment of breads	65