OOIR: Observatory of International Research

Papers

(The H4-Index of Food Chemistry is 110. 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 2021-06-01 to 2025-06-01.)

Article	Citations
Untargeted metabolomics and comparative flavonoid analysis reveal the nutritional aspects of pak choi	1207
A robust and simple non-enzymatic electrochemical sensor based on carbon dots-metal oxide composite for the detection of metronidazole traces in food products	356
Study on the chemical behaviour of Bisphenol S during the in vitro gastrointestinal digestion and its bioaccessibility	329
Editorial Board	297
The first harmonised total diet study in Portugal: Planning, sample collection and sample preparation	264
Characterization of the volatile flavor profiles of black garlic using nanomaterial-based colorimetric sensor array, HS-SPME-GC/MS coupled with chemometrics strategies	242
Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits	237
Enzymatic complex for broilers fed on a diet containing different levels of Distiller Dried Grains with Solubles	228
Corrigendum to “Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions” [Food Chemistry 285 (2019) 130–138]	214
Corrigendum to “Lactic acid fermentation of osmo-dehydrated onion [Food Chem. 399 (2023) 133954]”	201
Thermoanalytical study of protein state during rehydration and rehydration kinetics in osmotically dehydrated pork meat (Longissimus dorsi): Insights from Peleg and Weibull models	194
Corrigendum to “Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredi	193
Proteomics analysis of the influence of proteolysis on the subsequent glycation of myofibrillar protein	190
Editorial Board	188
Rapid determination of hexabromocyclododecane enantiomers in animal meat by matrix solid phase dispersion coupled with LC–MS/MS	187
Common bean polyphenolic enriched extracts decrease reactive oxygen species induced by heavy metals and polycyclic aromatic hydrocarbons in Hs27 and Hs68 human fibroblasts	185
Lipid pro-oxidative reactions mediated by heat, light and microwave and the structural characteristics of their products: Revealed via multi-omics approaches	182
Alkaline-heat induced the conformationally flexible regions of soy protein and their effect on subunit aggregation	175
Multivariate optimization of the infrared radiation-assisted digestion of bivalve mollusk samples from Brazil for arsenic and trace metals determination using ICP OES	175
Microstructurally tunable pickering emulsions stabilized by poly(ethylene glycol)-b-poly(ε-caprolactone) diblock biodegradable copolymer micelles with predesigned polymer architecture	174
Tailoring diameters of carbon nanofibers with optimal mesopores to remarkably promote hemin adsorption toward ultrasensitive detection of bisphenol A	173
Editorial Board	172
Development of sensitive and stable electrochemical impedimetric biosensor based on T1R1 receptor and its application to detection of umami substances	169
Editorial Board	169
Comparative analysis for nutrients, flavor compounds, and lipidome revealed the edible value of pond-cultured male Pelodiscus sinensis with different ages	166

Oleogelation for saturated fat replacement in vegan cheese	165
Gums from different botanical sources: Physicochemical characterization seldom found in literature	165
Corrigendum to “An ultra-sensitive dual-responsive aptasensor with combination of liquid crystal and intercalating dye molecules: A food toxin case study” [Food Chemistry 381 (1 July 2022) 132265–1322	164
Nondestructive determination of canola oil oxidation causes: A near-infrared spectroscopy coupled with liquid chromatography-mass spectrometry for analyzing triacylglycerol hydroperoxide isomers	161
Metabolomic investigation of fresh beef, lamb and venison using nuclear magnetic resonance spectroscopy in relation to colour stability	160
Light-shading reaction microfluidic PMMA/paper detection system for detection of cyclamate concentration in foods	159
Glucose-metabolism-triggered colorimetric sensor array for point-of-care differentiation and antibiotic susceptibility testing of bacteria	156
Tea polyphenols coating improves physiological properties, microstructure and chemical composition of cuticle to suppress quality deterioration of passion fruit during cold storage	156
Discovery, preparation and characterization of lipid-lowering alkylphenol derivatives from Syzygium jambos fruit	155
Green, simple analytical method for total biogenic amines content determination in wine using spectrophotometry	154
Changes in health-promoting metabolites associated with high-altitude adaptation in honey	154
Deep eutectic solvent and styrene copolymer-shelled magnetic microspheres for the capture of Ovomucoid in foods and their interactions	153
Comparison of interactions between alpha-lactalbumin and three protopanaxadiol ginsenosides: Impacts on the structure and antitumor properties	148
Preliminary assessments of population exposure to glycidyl esters and 3-monochloropropane-1,2-diol esters from miscellaneous oil-containing packaged foods in Taiwan	147
A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour	147
Magnetic-fluorescent immunosensing platform applying AuNPs heterogeneous MIL-53(Al) composite for efficient detection of zearalenone	146
Corrigendum to “Investigation of the chemical composition and biological activity of edible grapevine (Vitis vinifera L.) leaf varieties” [Food Chem. 286 (2019) 686–695]	146
Guanosine tetraphosphate (ppGpp) is a new player in Brassica napus L. seed development	146
The Hofmeister series: Anion effect on microbial transglutaminase cross-linked soybean protein isolate hydrogels	143
Manothermosonication – A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes	143
Differential contribution of Cu2+ and OH− to the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in preserved egg white during pickling	143
MS based foodomics: An edge tool integrated metabolomics and proteomics for food science	141
Cocktail enzyme-assisted natural deep eutectic solvent for enhanced extraction of capsaicin from chili peppers: Mechanism exploration based on multi-experiments and molecular dynamic simulation	140
Characterization and quantification of ginsenosides from the root of Panax quinquefolius L. by integrating untargeted metabolites and targeted analysis using UPLC-Triple TOF-MS coupled with UFLC-ESI-M	139
Optimization of Microbial Rennet Encapsulation in Alginate – Chitosan Nanoparticles	139
Release of glycosidically-bound volatiles in orange juice under natural conditions	139
Engineering pineapple peel cellulose nanofibrils with oxidase-mimic functionalities for antibacterial and fruit preservation	139
The role of wheat flour minor components in predicting water absorption	138
Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility	137
The effect of thermal pasteurization, freeze-drying, and gamma irradiation on donor human milk	136
Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms	136
Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting	135
Enhancing tomato shelf life using isolated cellulose fibers from Asian Palmyra palm coated with garlic oil	135
Lipid matrix-specific pretreatment method for enhancing the extractability and allergenicity maintenance of bovine milk allergens in ELISA detection	135
The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry	133
(−)-5-O-(3-O-β-d-Glucopyranosylcaffeoyl)-quinic acid from the fruits of Lycium barbarum L. var. auranticarpum K. F. Ching: Purification, identification and in vitro bioactivities	132
The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread	132
RNA-cleaving deoxyribozyme-linked immunosorbent assay for the ultrasensitive detection of chloramphenicol in milk	130
A core epiphytic bacterial consortia synergistically protect citrus from postharvest disease	128
Evaluating microplastic emission from takeaway containers: A Micro-Raman approach across diverse exposure scenarios	128
Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value	127
Anthocyanin-sensitized gelatin-ZnO nanocomposite based film for meat quality assessment	127
Unveiling the polyphenol profile and bioactive potential of kiwi berry (Actinidia arguta): Antioxidant capacity and enzyme inhibition activities	127
Comparison of ultrasound and ethanol pretreatments before catalytic infrared drying on physicochemical properties, drying, and contamination of Chinese ginger (Zingiber officinale Roscoe)	127
Investigating the influence of CaCl2 induced surface gelatinization of red adzuki bean starch on its citric acid esterification modification: Structure–property related mechanism	125
Distinguishing α/β-linkages and linkage positions of disaccharides in galactooligosaccharides through mass fragmentation and liquid retention behaviour	125
Dynamics of chemical profile and microbial community in 3 consecutive years reveal Rhodococcus and Apiotrichum are potential microbes contributing to quality formation of Guang Chenpi	125
Safety assessment of natural materials for food contact in high temperature applications: Migration studies with solid simulant (Tenax®)	124
Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast	124
Editorial Board	124

Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch	124
Cyclodextrin polymer clean-up method for the detection of ciguatoxins in fish with cell-based assays	123
Targeting cow's milk allergy using hypoallergenic protein-polyphenol formulas: A proof of concept	123
Machine learning-enabled attapulgite/polyimide nanofiber composite aerogels-based colorimetric sensor array for real-time monitoring of balsa fish freshness	123
In vivo microcapillary sampling coupled with matrix-assisted laser desorption/ionization fourier transform ion cyclotron resonance mass spectrometry for real-time monitoring of paraquat and diquat in	123
Effect of high-molecular-weight glutenin subunit deletion on gluten functionality and Chinese southern-type steamed bread quality	122
Modulation of human gut microbiota by dietary fibers from unripe and ripe papayas: Distinct polysaccharide degradation using a colonic in vitro fermentation model	122
Effect of household cooking on the retention of vitamin D2 and 25-hydroxyvitamin D2 in pulse UV-irradiated, air-dried button mushrooms (Agaricus bisporus)	121
Improved yield of theaflavin-3,3ʹ-digallate from Bacillus megaterium tyrosinase via directed evolution	121
Metabolome and transcriptome profiling in different bagging pear fruit reveals that PbKCS10 affects the occurrence of superficial scald via regulating the wax formation	120
A SERS bioassay based on vancomycin-modified PEI-interlayered nanocomposite and aptamer-functionalized SERS tags for synchronous detection of Acinetobacter baumannii and Klebsiella pneumoniae	120
Human gut microbiota stratified by (+)-catechin metabolism dynamics reveals colon region-dependent metabolic profile	120
Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study	120
Combining soy protein isolate and sorbitol as cryoprotectants for portuguese oysters (Crassostrea angulata) and investigating the effect on ice crystal damage	119
Carboxymethyl cellulose/polyvinyl alcohol-based antioxidant film strengthened by physical/chemical bonding of cinnamaldehyde-tannin-metal nanoparticles	119
Immunochromatographic strip for rapid and sensitive detection of bupirimate residues in peach, orange, and carrot	119
Physical and chemical properties of difructose anhydride I produced from inulin by inulin fructotransferase	119
Chemometric mapping of beer styles: Integration of hordenine into the beer composition fingerprint	118
An innovative approach using microencapsulated turmeric oleoresin to develop ready-to-use turmeric milk powder with enhanced oral bioavailability	118
Detection of adulteration in cupuaçu pulp using spectroscopy in the infrared in conjunction with multivariate techniques	118
Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels	116
New insights into how freeze-drying and cryo-milling affects the fine structure and digestibility of gelatinized starch	114
Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate	114
A novel polymeric fluorescence sensor based on acrylated citric acid for detection of melamine adulteration: Application in milk powder	114
A two-step method of cyclolinopeptide (linusorb) preparation from flaxseed cake via dry-screening	114
Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies	114
Fe3O4@Ag@Pt nanoparticles with multienzyme like activity for total antioxidant capacity assay	113
Combining phospholipase A1 with monoacylglycerol lipase for crude vegetable oil degumming through improved oil-water separation	113
Multiple recognition-powered abiotic bimetallic oxide nanozyme-based colorimetric platform for the selective detection of allergen β-lactoglobulin	113
Valorization of biowastes as fermentative substrate for production of Exiguobacterium sp. GM010 pigment and toxicity effect in rats	112
Direct infusion–multiple reaction monitoring cubed (DI–MRM3) enables widely targeted bi-omics of Colla Corii Asini (Chinese name: Ejiao)	112
Hepatoprotective potential of four fruit extracts rich in different structural flavonoids against alcohol-induced liver injury via gut microbiota-liver axis	111
Differences of selenium and other trace elements abundances between the Kaschin-Beck disease area and nearby non-Kaschin-Beck disease area, Shaanxi Province, China	111
The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review	111
Physicochemical characteristics of ginger essential oil nanoemulsion encapsulated by zein/NaCas and antimicrobial control on chilled chicken	111
Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach	110
Medium- and long-chain triacylglycerols as enteral nutrition enhancing the nutritional status of postoperative rats undergoing chemotherapy by increasing the bioavailability of functional fatty acids	110