OOIR: Observatory of International Research

Papers

(The H4-Index of LWT-Food Science and Technology is 60. 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 2022-08-01 to 2026-08-01.)

Article	Citations
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid	169
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	162
Alanine aminopeptidase from Bacillus licheniformis E7 expressed in Bacillus subtilis efficiently hydrolyzes soy protein to small peptides and free amino acids	125
Influence of roasted grape seed infusion on the sensory profile of Merlot red wine during aging	102
Corrigendum to: Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl Konjac Glucomannan [Lebensmittel-Wissenschaft & Te	101
Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast	99
Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties	93
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way	90
Effect of ball milling on the lipase-catalyzed synthesis of starch ferulate	87
Allulose as novel ingredient for improving freshness of yeast-made bakery products	86
Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage	84
Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents	83
Study on the regulation of ammonia accumulation by endogenous haloarchaea in shrimp paste post seasoned with rebaudioside A	80
Study of the physicochemical properties of hass avocado oil encapsulated by complex coacervation	79
Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance	78
The insight into the Maillard reaction of β-lactoglobulin and chitosan with different molecular weights, and the evaluation of desensitization effects	78
Combination treatment of slightly acidic electrolyzed water with electron beam irradiation to mono- and mixed biofilms of Vibrio parahaemolyticus and Pseudomonas fluorescens	78
Time-salinity interactions shapes flavor-precursor formation and quality evolution in naturally fermented of Phyllostachys praecox shoots	77
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions	76
Antibacterial mechanism of mixed natural preservatives (ε-poly-lysine, cinnamon extract, and chestnut inner shell extract) against Listeria monocytogenes	75
Feasibility of puffing and volatile compounds characteristics of fish maw, a protein-based raw material	74
Incidence and antimicrobial resistance of Salmonella serovars in fresh retail aquatic products from China	74
Kiwi starch: A novel fruit-derived starch with significantly reduced the glycemic index of noodles	73
An integrated risk profiling and analysis of antimicrobial resistance genes by shotgun metagenomics and qPCR in retail food items	73
Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety	72

Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	72
Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan	72
Impact of cyclic temperature treatments on sweetpotato saccharification: starch gelatinization dynamics and soluble sugar modulation	72
Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances	69
Comparative assessment of wall material combinations on the encapsulation of astaxanthin-rich weakened Haematococcus pluvialis	69
Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis	69
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	69
Development of a shotgun metagenomics workflow for the comprehensive surveillance of biological impurities in vitamin-containing food products	69
Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation	68
Post-mortem cold shock physiology: A novel mechanism validating ancient sashimi practice, extending shelf-life via chemical and cellular stabilization	68
Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage	68
Development of high-protein functional crackers enriched with adaptogenic compounds	67
Mechanistic insights into the inhibitory effect of resveratrol on heterocyclic amines formation involving sarcoplasmic proteins	67
Effect of emulsifier on formation of zein based composite nanoparticles: Structure and stability	67
Encapsulation of N-acetylcysteine (NAC) using protein-polysaccharide combinations through spray drying and air drying	66
Physiological, biochemical, and global transcriptomic and metabolomic analyses of the effect of the antifungal compound isobavachalcone on Botrytis cinerea on cherry tomatoes	66
AdABI5 transcription factor promotes aroma synthesis in refrigerated kiwifruit via targeting Ad9sLOX and AdADH1	66
Identification of exudate metabolites associated with quality in beef during refrigeration	65
Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation	65
Surfactant-free silk fibroin–oil nanoemulsion coatings enable fruit-specific preservation pathways	65
Influence of nitrogen compounds from different yeast lees on malolactic fermentation	65
Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea	64
Characterisation of supercritical carbon dioxide extracts from olive leaves: antimicrobial activity, volatile composition and mineral oil contamination	64
Influences of UV-B treatment and cooking methods on bioactive components in germinated highland barley	63
Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase	62
Identification of two novel peptides with antibiofilm and antimicrobial effects from ovotransferrin hydrolysates using peptidomic and regression-based machine learning approach	62
Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel	62
A multi-omics strategy to reveal the effect of raw meat differences on volatile organic compounds and microbial communities of fermented sour meat	62
Burden of disease estimation based on Escherichia coli quantification in ready-to-eat meals served in Portuguese institutional canteens	62
Effect of Bacillus subtilis (Bacillus subtilis subsp.) inoculation on the fermentation characteristics of Penaeus sinensis by-products: Protease activity and volatile property	62
Preparation, properties, and application of soy protein isolate nanofiber-chitosan based films: Focus on the impact of morphologically diverse SPIFs	62
Total antioxidant activity assessment of Pleurotus ostreatus using a 3D-printed hydrogel nanozyme with peroxidase-like activity	61
Multi-omics study revealed the genetic basis of beer flavor quality in yeast	61
Enhancing thermostable resistant starch in tapioca starch via combined tartaric acid and thermal modification	61
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage	61
Sodium caseinate stabilized camellia oil emulsion with konjac glucomannan as fat replacer in low-alcohol ice cream	60
Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies	60
Inhibition and eradication of Listeria monocytogenes biofilm using the combined treatment with nisin and sesamol	60
Determination of glyphosate, glufosinate, and metabolites in honey based on different detection approaches supporting food safety and official controls	60