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 2022-06-01 to 2026-06-01.)

Article	Citations
DASH dietary patterns associated with allostatic load in American adults on the basis of NHANES database (2017–2020)	219
The effect of different non-Saccharomyces strains on the flavour characteristics of mead	22
Hydrocolloids as an organogelator: Investigation of their effect on physical, rheological, and morphological properties of corn oil oleogel	15
Effect of microwave drying of paddy on milling characteristics, cooking quality, and microstructure of rice	10
Theoretical optimisation of seven-seed blend flour based on protein content, quality (PDCAAS), and cost: Validation through in vivo digestibility	9
Optimising a Ganoderma lucidum polysaccharide combined with commercial cow's milk ratio based on free radical scavenging and evaluating its antioxidant effect in Caenorhabditis elegans	8
Influencing factors of plant habitat, phenophase, and organ on the essential oil composition of Agastache rugosa	8
Biochemical characterisation and evaluation of antioxidant, enzyme inhibitory, and cytotoxic activities of Lactifluus vellereus	8
Physicochemical characterisation of different drying methods on giant red shrimp (Aristaeomorpha foliacea) processing waste	6
Research progress of ultrasound technology and its combined application in fruit and vegetable storage	6
Research and development of Lycium barbarum compound beverage and preliminary verification of its efficacy	6
Pueraria lobata extract ameliorates D-GalN/LPS-induced liver injury through targeting TLR4/NF-κB signalling pathway and regulating gut microbiota	6
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	6
Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads	6
Total carbohydrate and protein contents and some biological activities of edible Macrolepiota mastoidea mushroom	5
Optimisation of liquorice extract microencapsulation and bioaccessibility of its bioactives	5
Visualisation of Phyllanthus emblica L. quality using E-nose, HS-SPME/GC-MS, and spectrophotometric methods with chemometrics	5
Chemiluminescent enzyme-linked immunosorbent assay using monoclonal antibodies for zearalenone in food and feed	5
Protective effects of green tea on blood and liver of rats fed with high fructose diet	5
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	5
Optimisation of sericin-based edible coating to extend the shelf-life of Agaricus bisporus	5
Impact of pH adjustment on the characteristics of processed cheese from sheep milk and cow milk	5
Co-fermentation of Cabernet Sauvignon with table Muscat grape varieties: Effect of addition amount and drying treatment on wine quality	5
The effect of nitrogen fertilisation on yield and quality of maize (Zea mays L.)	4
Nondestructive detection of mango soluble solid content in hyperspectral imaging based on multi-combinatorial feature wavelength selection	4

Study on production conditions, volatile composition, and chemical characteristics of herbal tea using Arapgir purple basil (Ocimum basilicum L.)	4
Novel TVB-N content prediction method of Penaeus vannamei by chromatic value b* and near infrared spectra	4
Application of enzymatically glycerolysed high-oleic sunflower oil for preparation of chocolate spread	4
Microencapsulation of extra virgin olive oil by sequential emulsification and freeze drying processes: Effect of wall materials composition and emulsification method	4
Anethole improves spatial memory and reduces oxidative stress in rats on a calorie-dense diet	4
Enhancement of the oxidative stability of soybean/sunflower oils and margarine enriched with tomato peel powder	4
Physicochemical, rheological, and baking properties of composite Brotchen bread made from foxtail millet flour	4
Optimisation of stabiliser usage conditions in oat milk production using response surface methodology	4
The effects of heating and acidulation on the properties and stability of plant seed protein emulsion gels	4
Influence of hydrodistillation parameters using NaCl solution on the yield, chemical composition, and biological activities of ginger essential oil	4
Determination of antioxidant, anticancer, antidiabetic and antimicrobial activities of Turkish red pine (Pinus brutia Ten.) bark ultrasound-assisted extract as a functional food additive	4
Valorisation of whey for fermented beverage production using functional starter yeast	4
Study on antioxidant activity of chicken plasma protein hydrolysates	4
Enterococci in the dairy and sausage industry: Is sanitation sufficient to remove biofilm?	3
Effect of irrigation and fertilisation on the biologically active components of tomato	3
Comparison studies on sucrose metabolism and phenolic content during fruit growth and maturation in pear cultivars	3
Fatty acid compositions of colostrum and mature breast milk in Turkey (Mardin)	3
Investigation of phenolic contents and in vitro biological activities of Inula helenium subsp. pseudohelenium extracts	3
Preparation of a double emulsion loaded with bifidobacteria and its effect on improving intestinal immune function of mice	3
Effect of hydrolytic degree on antioxidant activity and functional properties of Acetes japonicus proteolysate	3
Margarine formulation with virgin olive oil as a substitute for synthetic antioxidants and enhancing nutritional and functional properties	3
The application of oleogels in food products: Classification, preparation, and characterisation	3
Evaluation of Silybum marianum seed extract and vitamin B6 derivatives on methylglyoxal and sugar-induced oxidative DNA damage	3
Evaluation of two artificial defoliation methods to simulate damage by the cereal leaf beetle (Oulema melanopus) larvae in winter wheat	3
Effect of propolis extract applied by direct addition and chitosan-based coating on chicken meatballs	3
Flavour changes of raspberries (Rubus idaeus L.) under different drying approaches by using HS-GC-IMS	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
Altered element homeostasis and transmethylation ability in short-term polyphenol rich supplementation in hyperlipidemic animal model	3
Production of fresh cheese analogues; the impact of soy protein isolate and oat germ powder	3
Influence of solvent type and leaf moisture on extraction efficiency of major steviol glycosides in stevia (var. Levent 93) plant	3
Antioxidant, α-amylase, and α-glucosidase inhibitory activities of onion (Allium cepa) and shallot (Allium oscalonicum L.) in food ingredients	2
Enhancing fruit spirit quality: Novel approaches to mash acidification techniques	2
Experimental design to extract natural compounds from Calendula flowers	2
Total phenolic, flavonoid, protein contents and biological activities of wild mustard	2
Intuitive eating, diet quality, and nutritional status of vulnerable children living separated from their families: A pilot study	2
Production of protease with Bacillus megaterium DSM32: Partial characterisation of the enzyme and modelling of the production	2
Sustainable valorisation of pork by-products: Exploring optimal roasting conditions for crispy pork lard	2
Enzymatic hydrolysates from camel colostrum and milk proteins display inhibitory activity toward a key enzyme related to obesity	2
Artificial intelligence applications in nutrition science: A brief thematic overview	2
Anthocyanin based sensory pad for determination of chicken meat spoilage	2
Ultrasound-assisted optimisation of Cinnamomum cassia (L.) polyphenol extraction and their antidiabetic effects via AMPK – GLUT4 activation	2
Rapid identification of bacteria from agricultural environment using MALDI-TOF MS	2
Galactose-specific lectin from bean sprouts induces oxidative stress, inflammation, and apoptosis in the mouse liver	2
Enhanced optimisation techniques for solid state fermentation: Enhancing extracellular lipase production by Candida albicans, Mucor sp., and Pseudomonas stutzeri	2
Comparison of dairy products as food vehicles for delivery of viable probiotics under simulated gastrointestinal conditions	2
Sustainable fungal chitosan films for beef preservation: Integrating microbial control, moisture retention, and multivariate quality analysis	2
Optimal conditions of ultrasound assisted extraction for potato peel polyphenols and the impact of this by-product on fresh cheese formulation	2
Detection and enterotoxin production of Staphylococcus aureus isolates in artisanal cheese made from raw milk	2

Rheological properties of model emulsions containing oleosomes	2
White rot fungus Calocybe indica: Incredulous factory of lignocellulolytic enzymes and their potential applicability for mushroom cultivation	2
Screening and identification of predominant nitrite-degrading lactic acid bacteria from southern Anhui pickles and their application in vegetable fermentation	2
Investigation of quaternary ammonium compound resistance in Staphylococcus aureus strains isolated from several foods and food production facilities	2
L-theanine treatment associated with gut-brain axis and bile acid metabolism: Potential involvement of CB1 receptor	2
Aflatoxin M1 binding by probiotic bacterial cells and cell fractions	2
First report of Aspergillus nomius isolation from Hungarian apple: An emerging mycotoxigenic threat in Central Europe	2
Preparation and characterisation of gardenia yellow Pickering emulsion	2
Enhancement of aromatic and sensory profile of jujube wines fermented with fresh Zizyphus jujuba cv. Muzao at the white-ripe period	2
Exploring the relationship between ultra-processed foods and chronic insomnia	2
Effects of dietary tannic acid supplementation on muscle texture and nutritional composition in Nile tilapia (Oreochromis niloticus)	2
A study on enhancement of red meat production and consumption estimation methods in Türkiye	2
Optimisation of spray drying parameters using mixed flow in whey powder production using response surface methodology (RSM)	1
Determination of in vitro antimicrobial and antibiofilm activity of Hypericum crenulatum against some food pathogens and its phenolic content	1
Optimisation preparation, physicochemical properties, and glucose transport regulation by polysaccharides from Liubao brick tea	1
Corrigendum to: Margarine formulation with virgin olive oil as a substitute for synthetic antioxidants and enhancing nutritional and functional properties	1
Comprehensive characterisation of garlic powder incorporated pasta: Nutritional, thermal, pasting, microbial, and microstructural properties	1
Application of ethylene for ripening of 1-MCP treated pear after cold storage	1
Phenotypic and genotypic evaluation of ESBL- and AmpC-producing Escherichia coli isolated from chicken distributed in Birjand, East of Iran	1
Consumer trust in local food system – An empirical research in Hungary	1
The release of encapsulated phenolics following different in vitro digestion methods	1
Rice, soy, and whey protein coatings as carriers to extend egg shelf life	1
Solid state fermentation improves the quality of soy-cassava diet	1
Effect of ascorbic acid and acerola juice on some quality properties of aseptic filled apple juice	1
Rethinking precautionary allergen labelling – Threshold doses, risk assessment approaches and analytical implications	1
Impact of Lactobacillus rhamnosus GG fermentation on shelf life of Volvariella volvacea paste	1
Physical, structural, and rheological properties of γ-cyclodextrin metal-organic framework emulgels	1
Construction and functional analysis of nattokinase-producing cucumber obtained by the CRISPR-Cas9 system	1
Monitoring airborne pathogen transmission for enhanced safety at food processing facilities	1
Effects of blanching and Ginkgo biloba extract on volatile organic compounds of bacon were analysed by gas chromatography-ion mobility spectrometry	1
Microencapsulation of oregano essential oil by spray-drying using maltodextrin: gum arabic blends	1
Effect of slow-release amylase on extraction of peach peel phenolics and their antioxidant activities	1
Rice flour coating supplemented with rosemary essential oil to preserve the internal, microbiological, and sensory quality of quail eggs	1
A survey of changes in taste and food preferences related to the coronavirus disease (COVID-19) in Hungary	1
Effect of aqueous extract of date seeds (Phoenix dactylifera L.) on blood biochemical parameters in pregnant and lactating rats with fructose-induced type 2 diabetes	1
Evaluating the efficacy of applying gaseous ozone to fresh-cut romaine lettuce	1
Impact of technological operations on oxygen consumption during wine production	1
Influence of growing season, nitrogen fertilisation and wheat variety on Fusarium infection and mycotoxin production in wheat kernel	1
Prediction of apple drying level by machine learning and electronic nose	1
Morphological, antioxidant, and antidiabetic properties of bitter gourd (Momordica charantia L.) juice and turmeric (Curcuma longa) powder encapsulated in chickpea protein isolate	1
Influence of prebiotics and synbiotic interactions on probiotic viability	1
Wheat bread supplemented with onion peel extract and onion powder ameliorates dyslipidaemia and inflammation in alloxan-induced diabetic rats	1
Valorisation of giant red shrimp (Aristaeomorpha foliacea) bio-waste: Effects of solvents of different polarities on astaxanthin yield and quality	1
A new protocol for radio frequency heating of low-moisture, viscous sauces and its temperature uniformity optimisation	1
Correction to: Development of low-salt fish sauce: The potential of Lactiplantibacillus plantarum XL23 and Saccharomyces cerevisiae RC212	1
Intermolecular interaction between fucoidan and casein: A combined spectroscopic and docking study	1
Hot water-extracted tuber sugars from Pachyrhizus erosus: Structure, antioxidant capacity, and enzyme inhibition	1
Effects of pH, sodium chloride, and temperature on the growth of Listeria monocytogenes biofilms	1
Green synthesis of silver nanoparticles using tomato (Solanum lycopersicum L.) waste extract	1
Effect of lactic acid bacteria inoculation on the aflatoxin B1 contamination and the diversity of yeast communities in Aspergillus flavus-contaminated experimental corn silage	1
Metal-free lignin-derived activated carbon for reducing fluoroquinolone residues in raw milk with minimal quality loss	1
Synergising tradition and innovation: Fortification of milk kefir with date syrup, a novel functional beverage	1
Analysis of the impact of different reheating methods on the flavour profile of venison dishes	1
Effect of Zn and Fe concentrations on the fatty acid profile during germination of yellow quinoa (var. “Amarilla Maranganí”) seeds	1
Effect of gallic acid/water-soluble chitosan coating solution on preservation of white shrimp during refrigerated storage	1
Inhibitory activity and molecular mechanism of the total alkaloids of Dendrobium officinale Kimura et Migo against cholesterol esterase	1
Nutritional, physicochemical, and sensorial characterisation of quinoa-millet enriched gluten-free functional cookies	1
Rapid differentiation of water faecal indicators from coliforms using redox potential curves and machine learning	1
Antibiotic resistance and biofilm forming abilities of Listeria monocytogenes and effect of subMIC concentration of white vinegar on these virulence factors	1
Biological functionality and characteristics of Jerusalem artichoke (Helianthus tuberosus L.) tuber extracts	1
Variation in physio-chemical attributes and WUE during growth and development of Pak choi (Brassica rapa L. subsp. chinensis L.) under different drip fertigation and mulching treatments	1