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 2021-07-01 to 2025-07-01.)

Article	Citations
Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt	307
Techno-functional properties of coffee by-products are modified by dynamic high pressure: A case study of clean label ingredient in cookies	180
The groESL ISR sequence-based species-specific identification of GRAS and non-GRAS Lactiplantibacillus as an alternative to 16S rRNA sequencing	161
Relationship between total cell counts and exopolysaccharide production of Streptococcus thermophilus T9 in reconstituted skim milk	121
Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation	114
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way	109
Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage	104
Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents	102
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid	101
Multiple pre-harvest applications of antagonist Pseudomonas fluorescens ZX induce resistance against blue and green molds in postharvest citrus fruit	98
Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	98
Antibacterial mechanism of mixed natural preservatives (ε-poly-lysine, cinnamon extract, and chestnut inner shell extract) against Listeria monocytogenes	96
Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation	95
Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety	93
Impacts of deep-sea aging on quality of greater amberjack (Seriola dumerili) and bluefin tuna (Thunnus orientalis) meats	93
Enhancement of curcumin-mediated photodynamic inactivation against Pseudomonas fluorescens on fish fillets combined with ε-polylysine hydrochloride	92
Novel low-amylose starch from white variety of peach palm (Bactris gasipaes Kunth) fruit– nutritional, functional and pasting properties	92
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel	91
Rice flour-emulgel as a bifunctional ingredient, stabiliser-cryoprotactant, for formulation of healthier frozen fish nugget	91
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	90
Characterization of a casein-sodium alginate emulsion gel	88
The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise	88
Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic	87
Assessment of the prebiotic potential and bioactive components of common edible mushrooms in India and formulation of synbiotic microcapsules	85
Effects of heat treatment and simulated digestion on the properties and osteogenic activity of bovine lactoferrin	84

Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage	83
Identification of exudate metabolites associated with quality in beef during refrigeration	82
Exploration of phenolic profile from mangosteen (Garcinia mangostana L.) pericarp and their contribution to inhibitory effects on α-amylase and α-glucosidase	81
γ-Aminobutyric acid produced by Levilactobacillus brevis using Chinese cabbage waste	81
Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins	81
Changes in the bioactive content and aroma profile of aged garlic with processing conditions	81
Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates	80
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods	80
Allulose as novel ingredient for improving freshness of yeast-made bakery products	79
Separation, identification and docking analysis of xanthine oxidase inhibitory peptides from pacific cod bone-flesh mixture	79
Citrus lemon (Citrus limon (L.) Burm. f. cv. Eureka) essential oil controls blue mold in citrus by damaging the cell membrane of Penicillium italicum	78
Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage	77
Inhibition and eradication of Listeria monocytogenes biofilm using the combined treatment with nisin and sesamol	77
Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber	77
Multi-omics study revealed the genetic basis of beer flavor quality in yeast	77
Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks	75
Effect of the various fats on the structural characteristics of the hard dough biscuit	74
Exploring Non-Saccharomyces yeasts from Daqu for beer production	74
Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel	74
Pulsed vacuum drying of banana: Effects of ripeness on drying kinetics and physicochemical properties and related mechanism	73
Impact of post-harvest processing and roasting conditions on the physicochemical properties, phenolic compounds, and antioxidant capacity of cocoa beans from the Brazilian Amazon	73
Fusion of spectra and texture features of hyperspectral imaging for quantification and visualization of characteristic amino acid contents in beef	73
Grainy properties of post–heating fermented milk with different particle sizes	73
Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance	72
Structural and textural properties of a novel animal fat-trimming analog based on salted butter and alginate	72
Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars	72
Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams	72
Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract	71
Efficient degradation of molasses wastewater from sugar mill by lipase via addition reaction	71
Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation	71
Determination of glyphosate, glufosinate, and metabolites in honey based on different detection approaches supporting food safety and official controls	71
Encapsulation of N-acetylcysteine (NAC) using protein-polysaccharide combinations through spray drying and air drying	70
A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria	70
Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi	70
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	70
Exploring the integration of orange peel for sustainable gluten-free flatbread making	69
Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata	69
Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans	69
The main nutritional components in colored rice grains	69
Combination treatment of slightly acidic electrolyzed water with electron beam irradiation to mono- and mixed biofilms of Vibrio parahaemolyticus and Pseudomonas fluorescens	69
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	69
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods	69
Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu	68
Octenyl succinylation of myofibrillar protein: Structural, physicochemical and emulsifying properties	68
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions	68
Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture	68