OOIR: Observatory of International Research

Papers

(The TQCC of Acta Alimentaria is 2. 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 2022-01-01 to 2026-01-01.)

Article	Citations
DASH dietary patterns associated with allostatic load in American adults on the basis of NHANES database (2017–2020)	146
The effect of different non-Saccharomyces strains on the flavour characteristics of mead	16
Hydrocolloids as an organogelator: Investigation of their effect on physical, rheological, and morphological properties of corn oil oleogel	15
Isolation and identification of peptides from Pinctada martensii with osteogenic activity	13
Effect of microwave drying of paddy on milling characteristics, cooking quality, and microstructure of rice	9
Research progress of ultrasound technology and its combined application in fruit and vegetable storage	8
Research and development of Lycium barbarum compound beverage and preliminary verification of its efficacy	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	8
Pueraria lobata extract ameliorates D-GalN/LPS-induced liver injury through targeting TLR4/NF-κB signalling pathway and regulating gut microbiota	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
Total carbohydrate and protein contents and some biological activities of edible Macrolepiota mastoidea mushroom	6
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
Protective effects of green tea on blood and liver of rats fed with high fructose diet	5
Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads	5
	4
Physicochemical, rheological, and baking properties of composite Brotchen bread made from foxtail millet flour	4
Nondestructive detection of mango soluble solid content in hyperspectral imaging based on multi-combinatorial feature wavelength selection	4
Optimisation of liquorice extract microencapsulation and bioaccessibility of its bioactives	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
Co-fermentation of Cabernet Sauvignon with table Muscat grape varieties: Effect of addition amount and drying treatment on wine quality	4
Valorisation of whey for fermented beverage production using functional starter yeast	4
Evaluation of physicochemical, sensory, and antimicrobial properties of small-scale produced fruit vinegars	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
Visualisation of Phyllanthus emblica L. quality using E-nose, HS-SPME/GC-MS, and spectrophotometric methods with chemometrics	4
Novel TVB-N content prediction method of Penaeus vannamei by chromatic value b* and near infrared spectra	4
The effect of black rot on grape berry composition	4
Optimisation of stabiliser usage conditions in oat milk production using response surface methodology	4
Margarine formulation with virgin olive oil as a substitute for synthetic antioxidants and enhancing nutritional and functional properties	3
The effect of nitrogen fertilisation on yield and quality of maize (Zea mays L.)	3
Structure-activity relationship of barley leaf polysaccharides: Linking extraction methods to antioxidant efficacy and food additive potential	3
The effects of heating and acidulation on the properties and stability of plant seed protein emulsion gels	3
Effects of gamma irradiation, osmotic and freezing processes on chemical, microbial, and pest characteristics of dried Iranian barberry fruit during storage	3
Examples of potato epidermis endophytes and rhizosphere microbes that may be human pathogens contributing to potato peel colic	3
Study on antioxidant activity of chicken plasma protein hydrolysates	3
Effect of hydrolytic degree on antioxidant activity and functional properties of Acetes japonicus proteolysate	3
Flavour changes of raspberries (Rubus idaeus L.) under different drying approaches by using HS-GC-IMS	3
The application of oleogels in food products: Classification, preparation, and characterisation	3
Influence of solvent type and leaf moisture on extraction efficiency of major steviol glycosides in stevia (var. Levent 93) plant	3
Evaluation of Silybum marianum seed extract and vitamin B6 derivatives on methylglyoxal and sugar-induced oxidative DNA damage	3
Microencapsulation of extra virgin olive oil by sequential emulsification and freeze drying processes: Effect of wall materials composition and emulsification method	3
Enterococci in the dairy and sausage industry: Is sanitation sufficient to remove biofilm?	3
Comparison studies on sucrose metabolism and phenolic content during fruit growth and maturation in pear cultivars	3
Effect of irrigation and fertilisation on the biologically active components of tomato	3
Production of fresh cheese analogues; the impact of soy protein isolate and oat germ powder	3
Influence of the harvesting seasons on the polyphenol composition and antimicrobial activity of stinging nettle (Urtica dioica L.) extracts	3
Anthocyanin based sensory pad for determination of chicken meat spoilage	2
A study on enhancement of red meat production and consumption estimation methods in Türkiye	2
Investigation of quaternary ammonium compound resistance in Staphylococcus aureus strains isolated from several foods and food production facilities	2
The enhancement of the physicochemical and functional characterisation of egg white proteins using different enzymes during storage	2
Comparison of dairy products as food vehicles for delivery of viable probiotics under simulated gastrointestinal conditions	2
Altered element homeostasis and transmethylation ability in short-term polyphenol rich supplementation in hyperlipidemic animal model	2
Investigation of phenolic contents and in vitro biological activities of Inula helenium subsp. pseudohelenium extracts	2
Preparation and characterisation of gardenia yellow Pickering emulsion	2
Enhanced optimisation techniques for solid state fermentation: Enhancing extracellular lipase production by Candida albicans, Mucor sp., and Pseudomonas stutzeri	2
Antioxidant, α-amylase, and α-glucosidase inhibitory activities of onion (Allium cepa) and shallot (Allium oscalonicum L.) in food ingredients	2
Exploring the relationship between ultra-processed foods and chronic insomnia	2
Experimental design to extract natural compounds from Calendula flowers	2
Total phenolic, flavonoid, protein contents and biological activities of wild mustard	2
Effect of propolis extract applied by direct addition and chitosan-based coating on chicken meatballs	2
The amino acids, bacterial communities, and their correlations in Wuliangye-flavour liquor production	2
Rapid identification of bacteria from agricultural environment using MALDI-TOF MS	2
Evaluation of two artificial defoliation methods to simulate damage by the cereal leaf beetle (Oulema melanopus) larvae in winter wheat	2
Rheological properties of model emulsions containing oleosomes	2
Enhancement of aromatic and sensory profile of jujube wines fermented with fresh Zizyphus jujuba cv. Muzao at the white-ripe period	2
Production of protease with Bacillus megaterium DSM32: Partial characterisation of the enzyme and modelling of the production	2
Sustainable fungal chitosan films for beef preservation: Integrating microbial control, moisture retention, and multivariate quality analysis	2
Aflatoxin M1 binding by probiotic bacterial cells and cell fractions	2
Intuitive eating, diet quality, and nutritional status of vulnerable children living separated from their families: A pilot study	2
Fatty acid compositions of colostrum and mature breast milk in Turkey (Mardin)	2
First report of Aspergillus nomius isolation from Hungarian apple: An emerging mycotoxigenic threat in Central Europe	2
Enhancing fruit spirit quality: Novel approaches to mash acidification techniques	2