OOIR: Observatory of International Research

Papers

(The H4-Index of LWT-Food Science and Technology is 68. 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 2021-10-01 to 2025-10-01.)

Article	Citations
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	362
Characterization of a casein-sodium alginate emulsion gel	201
Exploration of phenolic profile from mangosteen (Garcinia mangostana L.) pericarp and their contribution to inhibitory effects on α-amylase and α-glucosidase	176
Allulose as novel ingredient for improving freshness of yeast-made bakery products	140
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way	133
Exploring Non-Saccharomyces yeasts from Daqu for beer production	119
Exploring the integration of orange peel for sustainable gluten-free flatbread making	118
Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue	117
Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature	116
Effects of different drying methods on Camellia sinensis: Investigation of quality parameters and drying kinetics using artificial neural networks	106
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	106
Enhancing thermostable resistant starch in tapioca starch via combined tartaric acid and thermal modification	104
Influence of nitrogen compounds from different yeast lees on malolactic fermentation	104
The antifungal activity of o-vanillin against Aspergillus flavus via disrupting ergosterol biosynthesis and promoting oxidative stress, and an RNA-seq analysis thereof	100
The main nutritional components in colored rice grains	98
Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids	98
Comparative study of pretreatment on microwave drying of Gala apples (Malus pumila): Effect of blanching, electric field and freezing	98
Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation	96
Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives	96
Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties	94
Effects of different fermentation processes on cooking and eating quality of brown rice noodles	93
Separation, identification and docking analysis of xanthine oxidase inhibitory peptides from pacific cod bone-flesh mixture	92
Physicochemical properties, biological activities, and peptidome profile of grass carp swim bladder collagen hydrolysates	92
An overview of tea polyphenols as bioactive agents for food packaging applications	90
The preparation of plant-based milk substitutes with antioxidant properties using soybean protein isolate and curcumin composite nanoparticles	88

Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase	88
Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies	88
Identification and molecular docking of novel α-glucosidase inhibitory peptides from hydrolysates of Binglangjiang buffalo casein	88
Assessment of the prebiotic potential and bioactive components of common edible mushrooms in India and formulation of synbiotic microcapsules	87
The difference among structure, physicochemical and functional properties of dietary fiber extracted from triticale and hull-less barley	85
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	84
Heating alters the nutritional and antioxidant characteristics of lotus root	83
The insight into the Maillard reaction of β-lactoglobulin and chitosan with different molecular weights, and the evaluation of desensitization effects	83
New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation	82
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology	81
Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds	80
Determination of glyphosate, glufosinate, and metabolites in honey based on different detection approaches supporting food safety and official controls	80
Effect of the various fats on the structural characteristics of the hard dough biscuit	79
Multiple pre-harvest applications of antagonist Pseudomonas fluorescens ZX induce resistance against blue and green molds in postharvest citrus fruit	78
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods	78
Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars	78
Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance	77
Structural and textural properties of a novel animal fat-trimming analog based on salted butter and alginate	77
Impact of cyclic temperature treatments on sweetpotato saccharification: starch gelatinization dynamics and soluble sugar modulation	77
Impact of post-harvest processing and roasting conditions on the physicochemical properties, phenolic compounds, and antioxidant capacity of cocoa beans from the Brazilian Amazon	77
The role of endogenous enzyme from straw mushroom (Volvariella volvacea) in improving taste and volatile flavor characteristics of Cantonese sausage	76
Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction	76
Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams	75
Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress	74
Investigating the effects of pre-treatment, drying techniques and packaging on nutritional quality and shelf-life of pomegranate arils	74
Novel low-amylose starch from white variety of peach palm (Bactris gasipaes Kunth) fruit– nutritional, functional and pasting properties	74
Feasibility of puffing and volatile compounds characteristics of fish maw, a protein-based raw material	73
Effects of glycation treatment on the structural, physicochemical, and in vitro digestible properties of tartary buckwheat protein	73
Enhancement of curcumin-mediated photodynamic inactivation against Pseudomonas fluorescens on fish fillets combined with ε-polylysine hydrochloride	73
Mechanistic insights into the inhibitory effect of resveratrol on heterocyclic amines formation involving sarcoplasmic proteins	71
Development of high-protein functional crackers enriched with adaptogenic compounds	71
Synbiotic formulation of fermented yak milk by Lacticaseibacillus paracasei YT805 and inulin and its efficacy on gut microbiota modulation	71
A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria	70
Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture	70
Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi	70
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	70
Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata	70
Corrigendum to: Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl Konjac Glucomannan [Lebensmittel-Wissenschaft & Te	70
A simple and practical fluorescence method for on-site screening and accurate detection of 4-hexylresorcinol in crustacean aquatic products	69
Molecular characteristics of florfenicol-resistant Salmonella based on whole-genome sequencing	69
Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan	69
Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life	69
Plasma Activated Water for wine barrels disinfection	68
A novel bioinspired SERS platform for ultrasensitive bacterial detection	68
Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish	68
Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents	68