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 2022-05-01 to 2026-05-01.)

Article	Citations
DASH dietary patterns associated with allostatic load in American adults on the basis of NHANES database (2017–2020)	206
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	22
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	9
Effect of microwave drying of paddy on milling characteristics, cooking quality, and microstructure of rice	9
Theoretical optimisation of seven-seed blend flour based on protein content, quality (PDCAAS), and cost: Validation through in vivo digestibility	8
Research and development of Lycium barbarum compound beverage and preliminary verification of its efficacy	8
Influencing factors of plant habitat, phenophase, and organ on the essential oil composition of Agastache rugosa	8
Physicochemical characterisation of different drying methods on giant red shrimp (Aristaeomorpha foliacea) processing waste	6
Pueraria lobata extract ameliorates D-GalN/LPS-induced liver injury through targeting TLR4/NF-κB signalling pathway and regulating gut microbiota	6
Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads	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
Optimisation of liquorice extract microencapsulation and bioaccessibility of its bioactives	5
Optimisation of sericin-based edible coating to extend the shelf-life of Agaricus bisporus	5
Research progress of ultrasound technology and its combined application in fruit and vegetable storage	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
Impact of pH adjustment on the characteristics of processed cheese from sheep milk and cow milk	5
Protective effects of green tea on blood and liver of rats fed with high fructose diet	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
Total carbohydrate and protein contents and some biological activities of edible Macrolepiota mastoidea mushroom	5
Optimisation of stabiliser usage conditions in oat milk production using response surface methodology	5
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
The effects of heating and acidulation on the properties and stability of plant seed protein emulsion gels	4

Anethole improves spatial memory and reduces oxidative stress in rats on a calorie-dense diet	4
Study on production conditions, volatile composition, and chemical characteristics of herbal tea using Arapgir purple basil (Ocimum basilicum L.)	4
Physicochemical, rheological, and baking properties of composite Brotchen bread made from foxtail millet flour	4
Visualisation of Phyllanthus emblica L. quality using E-nose, HS-SPME/GC-MS, and spectrophotometric methods with chemometrics	4
Study on antioxidant activity of chicken plasma protein hydrolysates	4
Application of enzymatically glycerolysed high-oleic sunflower oil for preparation of chocolate spread	4
Enhancement of the oxidative stability of soybean/sunflower oils and margarine enriched with tomato peel powder	4
Valorisation of whey for fermented beverage production using functional starter yeast	4
Microencapsulation of extra virgin olive oil by sequential emulsification and freeze drying processes: Effect of wall materials composition and emulsification method	4
The effect of nitrogen fertilisation on yield and quality of maize (Zea mays L.)	4
Effect of irrigation and fertilisation on the biologically active components of tomato	3
Influence of solvent type and leaf moisture on extraction efficiency of major steviol glycosides in stevia (var. Levent 93) plant	3
Investigation of phenolic contents and in vitro biological activities of Inula helenium subsp. pseudohelenium extracts	3
Effect of propolis extract applied by direct addition and chitosan-based coating on chicken meatballs	3
Margarine formulation with virgin olive oil as a substitute for synthetic antioxidants and enhancing nutritional and functional properties	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
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
Aflatoxin M1 binding by probiotic bacterial cells and cell fractions	3
Effect of hydrolytic degree on antioxidant activity and functional properties of Acetes japonicus proteolysate	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
First report of Aspergillus nomius isolation from Hungarian apple: An emerging mycotoxigenic threat in Central Europe	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
Effects of gamma irradiation, osmotic and freezing processes on chemical, microbial, and pest characteristics of dried Iranian barberry fruit during storage	3
Influence of hydrodistillation parameters using NaCl solution on the yield, chemical composition, and biological activities of ginger essential oil	3
Flavour changes of raspberries (Rubus idaeus L.) under different drying approaches by using HS-GC-IMS	3
Comparison of dairy products as food vehicles for delivery of viable probiotics under simulated gastrointestinal conditions	2
Fatty acid compositions of colostrum and mature breast milk in Turkey (Mardin)	2
Investigation of quaternary ammonium compound resistance in Staphylococcus aureus strains isolated from several foods and food production facilities	2
Optimal conditions of ultrasound assisted extraction for potato peel polyphenols and the impact of this by-product on fresh cheese formulation	2
Sustainable valorisation of pork by-products: Exploring optimal roasting conditions for crispy pork lard	2
Rheological properties of model emulsions containing oleosomes	2
Detection and enterotoxin production of Staphylococcus aureus isolates in artisanal cheese made from raw milk	2
Anthocyanin based sensory pad for determination of chicken meat spoilage	2
Experimental design to extract natural compounds from Calendula flowers	2
L-theanine treatment associated with gut-brain axis and bile acid metabolism: Potential involvement of CB1 receptor	2
Rapid identification of bacteria from agricultural environment using MALDI-TOF MS	2
Preparation of a double emulsion loaded with bifidobacteria and its effect on improving intestinal immune function of mice	2
Preparation and characterisation of gardenia yellow Pickering emulsion	2
Antioxidant, α-amylase, and α-glucosidase inhibitory activities of onion (Allium cepa) and shallot (Allium oscalonicum L.) in food ingredients	2
Enhancement of aromatic and sensory profile of jujube wines fermented with fresh Zizyphus jujuba cv. Muzao at the white-ripe period	2
Enzymatic hydrolysates from camel colostrum and milk proteins display inhibitory activity toward a key enzyme related to obesity	2
Ultrasound-assisted optimisation of Cinnamomum cassia (L.) polyphenol extraction and their antidiabetic effects via AMPK – GLUT4 activation	2
Screening and identification of predominant nitrite-degrading lactic acid bacteria from southern Anhui pickles and their application in vegetable fermentation	2
Sustainable fungal chitosan films for beef preservation: Integrating microbial control, moisture retention, and multivariate quality analysis	2
Enhancing fruit spirit quality: Novel approaches to mash acidification techniques	2

Enhanced optimisation techniques for solid state fermentation: Enhancing extracellular lipase production by Candida albicans, Mucor sp., and Pseudomonas stutzeri	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
Exploring the relationship between ultra-processed foods and chronic insomnia	2
Nutritional, physicochemical, and sensorial characterisation of quinoa-millet enriched gluten-free functional cookies	2
White rot fungus Calocybe indica: Incredulous factory of lignocellulolytic enzymes and their potential applicability for mushroom cultivation	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
Artificial intelligence applications in nutrition science: A brief thematic overview	2
Production of protease with Bacillus megaterium DSM32: Partial characterisation of the enzyme and modelling of the production	2
Galactose-specific lectin from bean sprouts induces oxidative stress, inflammation, and apoptosis in the mouse liver	2