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 2020-05-01 to 2024-05-01.)

Article	Citations
CONVENTIONAL EXTRACTION OF BETALAIN COMPOUNDS FROM BEETROOT PEELS WITH AQUEOUS ETHANOL SOLVENT	25
Nanotechnology in Food Systems: A Review	18
Comparison of Antibacterial and Antifungal Effects of Different Varieties of Honey and Propolis Samples	18
Rye: Current state and future trends in research and applications	16
Recent developments and knowledge in pseudocereals including technological aspects	16
Pharmacological properties of edible Asparagus acutifolius and Asparagus officinalis collected from North Iraq and Turkey (Hatay)	13
Drying of citrus grandis (pomelo) fruit juice using block freeze concentration and spray drying	12
EVALUATION OF XYLANASE PRODUCTION FROM FILAMENTOUS FUNGI WITH DIFFERENT LIFESTYLES	7
Sample stacking – Capillary electrophoretic determination of nitrate and nitrite contents as nitric oxide metabolites in honey varieties originated from Anatolia	7
Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues	6
Medium chain fatty acids and fatty acid esters as potential markers of alcoholic fermentation of white wines	6
Microencapsulation of Olive Leaf Extract by Spray Drying	6
Social media and unhealthy food nexus: Evidence from Saudi Arabia	6
Rice flour coating supplemented with rosemary essential oil to preserve the internal, microbiological, and sensory quality of quail eggs	6
Cyclodextrin in starchy foods	6
Development of synbiotic added sucrose-free mango nectar as a potential substrate for Lactobacillus casei: Physicochemical characterisation and consumer acceptability during storage	6
STUDY OF CHITINASE AND CHITINOLYTIC ACTIVITY OF LACTOBACILLUS STRAINS	5
The relationship between the motivators and barriers of health behaviour and consumer attitudes towards functional food	5
Sourdough Bread from the Blend of Cassava, Sweet Potato, and Soybean Flours Using Lactobacillus Plantarum and Pichia Kudriavzevii	5
Modelling and optimisation of chitosan anchored titanium dioxide nano-adsorbent for dairy industry effluent treatment	5
The content of coumarin in the commercial samples of cinnamon bark and cinnamon-containing dietary supplements available on the Serbian market	5
Impact of nitrogen topdressing on the quality parameters of winter wheat (Triticum aestivum L.) yield	5
A new probiotic candidate bacterium from human milk: Limosilactobacillus vaginalis MA-10	4
Molecular typing of foodborne coagulase-positive Staphylococcus isolates identified by MALDI-TOF MS	4
Different values obtained by the FRAP method for the determination of slowly and rapidly reacting phenols	4

Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials	4
Molecular Identification and Characterisation of Aspergillus Flavus Isolates Originating from Serbian Wheat Grains	4
INVESTIGATION ON QUALITY PROPERTIES OF TRADITIONAL BULK BREAD COVERED WITH PROBIOTICS AND SOYBEAN OIL EDIBLE COATING	4
Investigation of probiotic potential of yeasts isolated from sourdoughs from different regions of Turkey	4
Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil	4
Residues of antibiotics in raw honeys from different apiaries of Northern India and evaluation of human health risks	4
Effect of salt and temperature on the growth of Escherichia coli PSII	3
Rice, soy, and whey protein coatings as carriers to extend egg shelf life	3
White rot fungus Calocybe indica: Incredulous factory of lignocellulolytic enzymes and their potential applicability for mushroom cultivation	3
The flavonoid fustin exerts anti-inflammatory effect in a model of carrageenan-induced paw oedema	3
Multiresidue method for the simultaneous analysis of antibiotics and mycotoxins in feeds by ultra-high performance liquid chromatography coupled to tandem mass spectrometry	3
Preparation of red and grey elemental selenium for food fortification	3
Optimisation of modification parameters for amaranth starch for the development of pudding and study of the quality traits of developed pudding	3
Comparative study of the impacts of conventional freezing and dehydrofreezing on apple fruit quality during storage	3
The application of oleogels in food products: Classification, preparation, and characterisation	3
Green tea leaves extract with low concentration of EGCG can provide health benefits without causing renal damage	3
Determination of antioxidant, anticancer, antidiabetic and antimicrobial activities of Turkish red pine (Pinus brutia Ten.) bark ultrasound-assisted extract as a functional food additive	3
Enhanced heat resistance of Listeria innocua as a surrogate of Listeria monocytogenes after sublethal heat treatment	3
Microencapsulation of the aroma from Capsicum chinense Jacq. cv. Habanero	3
Effects of pH, sodium chloride, and temperature on the growth of Listeria monocytogenes biofilms	2
AN ENZYME-ENHANCED EXTRACTION OF ANTHOCYANINS FROM RED CABBAGE AND THEIR THERMAL DEGRADATION KINETICS	2
Application of ethylene for ripening of 1-MCP treated pear after cold storage	2
Characteristics of sausages affected by reduction and partial substitution of pork backfat with pre-emulsified soybean oil	2
Effect of Ca(NO3)2 coating on chemical and mechanical properties and bruise susceptibility of Golden Delicious and Red Delicious apples during storage	2
Analysis of the target group of lactose-free functional foods for product development	2
Health Promotion by Adequate Water Intake and Assessment of Beverages Consumption Among University Students	2
BIOTECHNOLOGICAL POTENTIAL OF PSEUDOKIRCHNERIELLA SUBCAPITATA, SCENEDESMUS SPINOSUS, AND SCENEDESMUS ACUMINATUS	2
Rethinking precautionary allergen labelling – Threshold doses, risk assessment approaches and analytical implications	2
Effect of nitrogen fertiliser on the rate of lipid peroxidation of different maize hybrids in a long-term multifactorial experiment	2
Effect of grafting and growing media on the chosen fruit quality compounds and sensory parameters of sweet pepper (Capsicum annuum L.)	2
Corrigendum: Analysis of the target group of lactose-free functional foods for product development	2
The effect of black rot on grape berry composition	2
Different sequence of high-hydrostatic pressure and mild-heat treatment on the colour and sensory characteristics of strawberry puree	2
Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles	2
Effects of Chia Seed Levels on Quality and Bio-Functional Profile of Stirred Yoghurt	2
Correlation between CIELAB colour coordinates and malondialdehyde eqiuvalents in sausage with paprika stored under refrigerated conditions	2
2,4-EPIBRASSIONOLIDE ACTIVATES PRIMING RESISTANCE AGAINST RHIZOPUS STOLONIFER INFECTION IN PEACH FRUIT	2
High-performance liquid chromatographic (HPLC) analysis of a crossbred brown rice variety (UKMRC-9) shows high GABA content	2
In vitro assessment of health-promoting benefits of sheep ‘Testouri’ cheese	2
A probiotic supplement, Lactobacillus rhamnosus GG, and kefir separately can improve mood and exhibit potential anti-depressant-like activities in mice	2
Impact of grain germination on in vitro antioxidative properties, nutrients digestibility, and functional attributes of brown rice flour	2
Evaluation of physicochemical, sensory, and antimicrobial properties of small-scale produced fruit vinegars	2
Evaluation of the influence of in vitro human digestion simulation on the chemical composition and bioactivities of Ziziphus jujuba Mill.	2
The effect of harvest time and vintage year on the phenolic composition of Nero and Bianca wines	2
EFFECT OF DIFFERENT ECOLOGICAL CONDITIONS ON CONTENT OF PHYTONUTRIENTS IN INDUSTRIAL TOMATOES	2
Prediction of banana quality during storage by brown area	2
Identification of ovine-associated staphylococci by MALDI-TOF mass spectrometry	2