OOIR: Observatory of International Research

Papers

(The median citation count of Acta Alimentaria is 1. 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 2021-11-01 to 2025-11-01.)

Article	Citations
	125
DASH dietary patterns associated with allostatic load in American adults on the basis of NHANES database (2017–2020)	37
Effect of microwave drying of paddy on milling characteristics, cooking quality, and microstructure of rice	27
The effect of different non-Saccharomyces strains on the flavour characteristics of mead	15
Hydrocolloids as an organogelator: Investigation of their effect on physical, rheological, and morphological properties of corn oil oleogel	13
Isolation and identification of peptides from Pinctada martensii with osteogenic activity	13
The effect of nitrogen application and various means of weed control on grain yield, protein and lipid content in soybean cultivation	9
Research progress of ultrasound technology and its combined application in fruit and vegetable storage	8
Impact of pH adjustment on the characteristics of processed cheese from sheep milk and cow milk	8
Influencing factors of plant habitat, phenophase, and organ on the essential oil composition of Agastache rugosa	7
Total carbohydrate and protein contents and some biological activities of edible Macrolepiota mastoidea mushroom	7
Research and development of Lycium barbarum compound beverage and preliminary verification of its efficacy	7
Pueraria lobata extract ameliorates D-GalN/LPS-induced liver injury through targeting TLR4/NF-κB signalling pathway and regulating gut microbiota	7
Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads	7
Determination of the effects of steaming and blanching pre-treatment processes on the physicochemical properties, antioxidant activities, and 5-hydroxymethylfurfural and S-allyl cysteine contents of b	7
Physicochemical characterisation of different drying methods on giant red shrimp (Aristaeomorpha foliacea) processing waste	6
Study on production conditions, volatile composition, and chemical characteristics of herbal tea using Arapgir purple basil (Ocimum basilicum L.)	5
Evaluation of the influence of in vitro human digestion simulation on the chemical composition and bioactivities of Ziziphus jujuba Mill.	5
Determination of antioxidant, anticancer, antidiabetic and antimicrobial activities of Turkish red pine (Pinus brutia Ten.) bark ultrasound-assisted extract as a functional food additive	5
Visualisation of Phyllanthus emblica L. quality using E-nose, HS-SPME/GC-MS, and spectrophotometric methods with chemometrics	5
Optimisation of stabiliser usage conditions in oat milk production using response surface methodology	5
Optimisation of liquorice extract microencapsulation and bioaccessibility of its bioactives	4
Co-fermentation of Cabernet Sauvignon with table Muscat grape varieties: Effect of addition amount and drying treatment on wine quality	4
Novel TVB-N content prediction method of Penaeus vannamei by chromatic value b* and near infrared spectra	4
Nondestructive detection of mango soluble solid content in hyperspectral imaging based on multi-combinatorial feature wavelength selection	4

Effect of n-3 unsaturated fatty acid diet on C-reactive protein and erythrocyte sedimentation rate in the anti-inflammatory effect of rheumatoid arthritis: A meta-analysis	4
	4
Physicochemical, rheological, and baking properties of composite Brotchen bread made from foxtail millet flour	4
Evaluation of physicochemical, sensory, and antimicrobial properties of small-scale produced fruit vinegars	4
Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil	4
Protective effects of green tea on blood and liver of rats fed with high fructose diet	4
The effect of black rot on grape berry composition	4
Valorisation of whey for fermented beverage production using functional starter yeast	4
Margarine formulation with virgin olive oil as a substitute for synthetic antioxidants and enhancing nutritional and functional properties	3
Comparison studies on sucrose metabolism and phenolic content during fruit growth and maturation in pear cultivars	3
Influence of solvent type and leaf moisture on extraction efficiency of major steviol glycosides in stevia (var. Levent 93) plant	3
Enterococci in the dairy and sausage industry: Is sanitation sufficient to remove biofilm?	3
Microencapsulation of extra virgin olive oil by sequential emulsification and freeze drying processes: Effect of wall materials composition and emulsification method	3
Effect of hydrolytic degree on antioxidant activity and functional properties of Acetes japonicus proteolysate	3
Effect of irrigation and fertilisation on the biologically active components of tomato	3
The application of oleogels in food products: Classification, preparation, and characterisation	3
Flavour changes of raspberries (Rubus idaeus L.) under different drying approaches by using HS-GC-IMS	3
Effect of protein content on the thermal effusivity of foods	3
The effects of heating and acidulation on the properties and stability of plant seed protein emulsion gels	3
Structure-activity relationship of barley leaf polysaccharides: Linking extraction methods to antioxidant efficacy and food additive potential	3
Influence of the harvesting seasons on the polyphenol composition and antimicrobial activity of stinging nettle (Urtica dioica L.) extracts	3
Effects of gamma irradiation, osmotic and freezing processes on chemical, microbial, and pest characteristics of dried Iranian barberry fruit during storage	3
Study on antioxidant activity of chicken plasma protein hydrolysates	3
The effect of nitrogen fertilisation on yield and quality of maize (Zea mays L.)	3
Production of fresh cheese analogues; the impact of soy protein isolate and oat germ powder	2
Evaluation of Silybum marianum seed extract and vitamin B6 derivatives on methylglyoxal and sugar-induced oxidative DNA damage	2
Investigation of phenolic contents and in vitro biological activities of Inula helenium subsp. pseudohelenium extracts	2
First report of Aspergillus nomius isolation from Hungarian apple: An emerging mycotoxigenic threat in Central Europe	2
Evaluation of two artificial defoliation methods to simulate damage by the cereal leaf beetle (Oulema melanopus) larvae in winter wheat	2
Production of protease with Bacillus megaterium DSM32: Partial characterisation of the enzyme and modelling of the production	2
Experimental design to extract natural compounds from Calendula flowers	2
The enhancement of the physicochemical and functional characterisation of egg white proteins using different enzymes during storage	2
Effect of propolis extract applied by direct addition and chitosan-based coating on chicken meatballs	2
Altered element homeostasis and transmethylation ability in short-term polyphenol rich supplementation in hyperlipidemic animal model	2
Fatty acid compositions of colostrum and mature breast milk in Turkey (Mardin)	2
Intuitive eating, diet quality, and nutritional status of vulnerable children living separated from their families: A pilot study	2
Selection of Calabrian strains of Saccharomyces sensu stricto for red wines	2
Investigation of quaternary ammonium compound resistance in Staphylococcus aureus strains isolated from several foods and food production facilities	2
Exploring the relationship between ultra-processed foods and chronic insomnia	2
Total phenolic, flavonoid, protein contents and biological activities of wild mustard	2
Examples of potato epidermis endophytes and rhizosphere microbes that may be human pathogens contributing to potato peel colic	2
Storage under combined ultraviolet (UV) and light-emitting diodes (LED) enhances carotenoid concentration in mature green tomatoes	2
The amino acids, bacterial communities, and their correlations in Wuliangye-flavour liquor production	2
Aflatoxin M1 binding by probiotic bacterial cells and cell fractions	2
Comparison of dairy products as food vehicles for delivery of viable probiotics under simulated gastrointestinal conditions	2
Effects of different vinification technologies and yeasts on qualitative parameters and terpene compounds of Sauvignon Blanc wines	2
Rapid identification of bacteria from agricultural environment using MALDI-TOF MS	2
Enhancing fruit spirit quality: Novel approaches to mash acidification techniques	2
Influence of prebiotics and synbiotic interactions on probiotic viability	1
Impact of technological operations on oxygen consumption during wine production	1

Analysis of the impact of different reheating methods on the flavour profile of venison dishes	1
Solid state fermentation improves the quality of soy-cassava diet	1
Effects of various preservation treatments on diversity and abundance of microbial community in rice product (MiBa) during storage	1
The release of encapsulated phenolics following different in vitro digestion methods	1
Effect of gallic acid/water-soluble chitosan coating solution on preservation of white shrimp during refrigerated storage	1
Rethinking precautionary allergen labelling – Threshold doses, risk assessment approaches and analytical implications	1
Enzymatic hydrolysates from camel colostrum and milk proteins display inhibitory activity toward a key enzyme related to obesity	1
A study on enhancement of red meat production and consumption estimation methods in Türkiye	1
Antibiotic resistance and biofilm forming abilities of Listeria monocytogenes and effect of subMIC concentration of white vinegar on these virulence factors	1
Effects of blanching and Ginkgo biloba extract on volatile organic compounds of bacon were analysed by gas chromatography-ion mobility spectrometry	1
Antioxidant, α-amylase, and α-glucosidase inhibitory activities of onion (Allium cepa) and shallot (Allium oscalonicum L.) in food ingredients	1
Consumer trust in local food system – An empirical research in Hungary	1
Nutritional, physicochemical, and sensorial characterisation of quinoa-millet enriched gluten-free functional cookies	1
Green synthesis of silver nanoparticles using tomato (Solanum lycopersicum L.) waste extract	1
A survey of changes in taste and food preferences related to the coronavirus disease (COVID-19) in Hungary	1
Detection and enterotoxin production of Staphylococcus aureus isolates in artisanal cheese made from raw milk	1
Intermolecular interaction between fucoidan and casein: A combined spectroscopic and docking study	1
Different values obtained by the FRAP method for the determination of slowly and rapidly reacting phenols	1
Rice, soy, and whey protein coatings as carriers to extend egg shelf life	1
Inhibitory activity and molecular mechanism of the total alkaloids of Dendrobium officinale Kimura et Migo against cholesterol esterase	1
Influence of growing season, nitrogen fertilisation and wheat variety on Fusarium infection and mycotoxin production in wheat kernel	1
Synergising tradition and innovation: Fortification of milk kefir with date syrup, a novel functional beverage	1
Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying	1
St. George’s mushroom, Calocybe gambosa (Fr.) Donk: A promising source of nutrients and biologically active compounds	1
Artificial intelligence applications in nutrition science: A brief thematic overview	1
Tasting experiences on local apple cultivars with blind and sighted consumers	1
Rice flour coating supplemented with rosemary essential oil to preserve the internal, microbiological, and sensory quality of quail eggs	1
Rheological properties of model emulsions containing oleosomes	1
Effects of shorts, by-product of milling, on the chemical composition and quality properties of pasta	1
Enhancement of aromatic and sensory profile of jujube wines fermented with fresh Zizyphus jujuba cv. Muzao at the white-ripe period	1
Effect of slow-release amylase on extraction of peach peel phenolics and their antioxidant activities	1
Wheat bread supplemented with onion peel extract and onion powder ameliorates dyslipidaemia and inflammation in alloxan-induced diabetic rats	1
Medium chain fatty acids and fatty acid esters as potential markers of alcoholic fermentation of white wines	1
Evaluating the efficacy of applying gaseous ozone to fresh-cut romaine lettuce	1
Sustainable valorisation of pork by-products: Exploring optimal roasting conditions for crispy pork lard	1
Application of ethylene for ripening of 1-MCP treated pear after cold storage	1
Recent developments and knowledge in pseudocereals including technological aspects	1
Morphological, antioxidant, and antidiabetic properties of bitter gourd (Momordica charantia L.) juice and turmeric (Curcuma longa) powder encapsulated in chickpea protein isolate	1
Prediction of apple drying level by machine learning and electronic nose	1
Effect of ascorbic acid and acerola juice on some quality properties of aseptic filled apple juice	1
Effects of pH, sodium chloride, and temperature on the growth of Listeria monocytogenes biofilms	1
White rot fungus Calocybe indica: Incredulous factory of lignocellulolytic enzymes and their potential applicability for mushroom cultivation	1
Ultrasound-assisted optimisation of Cinnamomum cassia (L.) polyphenol extraction and their antidiabetic effects via AMPK – GLUT4 activation	1
Effects of dietary tannic acid supplementation on muscle texture and nutritional composition in Nile tilapia (Oreochromis niloticus)	1
Optimal conditions of ultrasound assisted extraction for potato peel polyphenols and the impact of this by-product on fresh cheese formulation	1
Corrigendum to: Margarine formulation with virgin olive oil as a substitute for synthetic antioxidants and enhancing nutritional and functional properties	1
Impact of Lactobacillus rhamnosus GG fermentation on shelf life of Volvariella volvacea paste	1
Anthocyanin based sensory pad for determination of chicken meat spoilage	1
Hot water-extracted tuber sugars from Pachyrhizus erosus: Structure, antioxidant capacity, and enzyme inhibition	1
Optimisation of spray drying parameters using mixed flow in whey powder production using response surface methodology (RSM)	1
Optimisation preparation, physicochemical properties, and glucose transport regulation by polysaccharides from Liubao brick tea	1
Phenotypic and genotypic evaluation of ESBL- and AmpC-producing Escherichia coli isolated from chicken distributed in Birjand, East of Iran	1
Valorisation of giant red shrimp (Aristaeomorpha foliacea) bio-waste: Effects of solvents of different polarities on astaxanthin yield and quality	1
Microencapsulation of oregano essential oil by spray-drying using maltodextrin: gum arabic blends	1