OOIR: Observatory of International Research

Papers

(The H4-Index of Food Chemistry is 108. 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 2021-04-01 to 2025-04-01.)

Article	Citations
Exploring the effects of saccharides on the solvation behaviour of L-Citrulline in aqueous medium: Volumetric, transition state theory, transfer parameters and spectroscopic approach	1095
Selection of pollution-safe head cabbage: Interaction of multiple heavy metals in soil on bioaccumulation and transfer	413
Paper-based electrochemiluminescence device for the rapid estimation of trimethylamine in fish via the quenching effect of thioglycolic acid-capped cadmium selenide quantum dots	328
Development of in vitro oral processing model for different rice: Effects of saliva volume and chewing time on physicochemical properties of rice boluses	306
Identification of phenols and their formation network during the brewing process of Shanxi aged vinegar	264
Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice	244
Controlling the co-aggregation and gelation of cod-soy binary proteins based on partially/fully denatured soy proteins	229
Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties	229
A rapid and sensitive paper-based sensor for sulfide ion detection in Chinese liquors	210
Bioactive peptides derived from insect proteins: Preparation, biological activities, potential applications, and safety issues	196
Differential contribution of Cu2+ and OH− to the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in preserved egg white during pickling	189
Effects of polyphenols in combination with L-cysteine/L-ascorbic acid: Myoglobin redox state, color and quality of refrigerated longtail tuna (Thunnus tonggol) slices	184
Stability and degradation mechanism of (−)-epicatechin in thermal processing	177
Antioxidant potential of peptides derived from chia seeds (Salvia hispanica L.) as natural preservatives	177
Impedimetric multi-sensor system with gold and silver nanoparticles applied for basic taste assessment compared with human threshold method sensory analysis	176
A multiplex fluorescent microsphere immunochromatography assay for simultaneous detection of phorate, fenthion, and profenofos	175
Distinguishing the botanical origins of rare honey through untargeted metabolomics and machine learning interpreting flavonoid profiles	171
Widely targeted metabolomics analysis reveals dynamic changes in metabolites of 'Hass' avocado during postharvest ripening period	171
The hidden palette: Uncovering key substances driving color variation in sesame-flavor Baijiu	168
Effect of high-pressure carbon dioxide combined with modified atmosphere packaging on the quality of fresh-cut squash during storage	167
Exploring the effect of pH-shifting on the gel properties and interaction of heat-induced Flammulina velutipes polysaccharide-porcine myofibrillar protein for improving the quality of Flammulina velut	162
Comprehensive two dimensional gas chromatography – time of flight mass spectrometry (GC×GC-TOFMS) for the investigation of botanical origin of raw spirits	162
Flowering in aged white tea: Recovering umami taste and amplifying of stale aroma	160
Beta-carotene-loaded Oleogels: Morphological analysis, cytotoxicity assessment, in vitro digestion and intestinal permeability	160
Simultaneous detection of multiple food allergens using high signal-to-background SERS probes	158

Tailoring ternary complexes of lactoferrin, EGCG, and α-lactalbumin by assembly sequence strategies: Structural characterization, assembly mechanism, and emulsification elucidation	158
Effect of sous-vide processing duration on flavor and taste variations of oyster (Crassostrea gigas)	154
Detection of intact bovine milk proteins after simulated gastrointestinal infant digestion using UHPLC − HRMS	154
Compartmentalization vs. segregation of reactants: Accomplishment of the Maillard reaction at the water-water interface	153
Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating	150
Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting	149
Carbon dots: An emerging food analysis nanoprobes for detection of contaminants	149
Effect of simulated gastrointestinal digestion on the phenolic composition and biological activities of guava pulp and processing by-products	149
Sucrose laurate and nisin synergistically inhibit Bacillus subtilis by multiple antibacterial targets and play promising application potential in bread preservation	147
An intelligent thymol/alizarin-loaded polycaprolactone/gelatin/zein nanofibrous film with pH-responsive and antibacterial properties for shrimp freshness monitoring and preservation	147
A colorimetric sensor array for the rapid identification of benzylisoquinoline alkaloids and Coptidis Rhizoma based on urease inhibition	147
Polyphenol oxidase mediated (-)-epigallocatechin gallate stabilized protein in body wall of Apostichopus japonicus: Characteristics and structure	147
Sustainable and biodegradable polymer packaging: Perspectives, challenges, and opportunities	144
Characterization of flavor profiles of wines produced with Coniella vitis-infected grapes by GC–MS, HPLC, and sensory analysis	144
Green technologies applied to extraction processes and analysis of polyphenolic compounds from Inga laurina Willd	142
Steam explosion treatment for improving the quality of Xuehua pear soup: Components profile, antioxidant and anti-inflammatory activity in vitro, its flavor and metabolomics study	140
Dietary exposure assessment of 9 food emulsifiers to Korean population and their health effects	140
Safety assessment of natural materials for food contact in high temperature applications: Migration studies with solid simulant (Tenax®)	139
Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot	133
A novel electronic nose for sensing (E)-2-hexenal based on Mn-MOF nanonets with NADPH-like activity	133
Effect of superheated steam treatment on enzyme inactivation, morphostructural, physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour	133
Exploring the neural correlates of fat taste perception and discrimination: Insights from electroencephalogram analysis	132
Tebuconazole residue in wheat and food risks: Comparison among nano and conventional formulations	131
Chemical composition and techno-functional properties of high-purity water-soluble keratein and its enzymatic hydrolysates	131
Dose-dependent impact of intact cell fraction on in vitro starch digestion of common bean-based flour blends	131
Separation and purification of polyprenols from Ginkgo biloba leaves by silver ion anchored on imidazole-based ionic liquid functionalized mesoporous MCM-41 sorbent.	131
Synthesis of N-doped and P-doped silicon quantum dots and their applications for tetracycline detection in the honey samples and antibacterial properties	130
Data-driven pipeline modeling for predicting unknown protein adulteration in dairy products	130
Enhancing bighead carp cutting: Chilled storage insights and machine vision-based segmentation algorithm development	130
Fabrication of oat β-glucan-starch composite systems by sequential extraction as batters for deep-fried mushrooms to prevent oil penetration	130
Enhanced bioaccessibility of cyclolinopeptides via zein-cyclodextrin nanoparticles: Simulated gastrointestinal digestion and cellular uptake study	129
Microfluidic-SERS platform with in-situ nanoparticle synthesis for rapid E. coli detection in food	129
Ultrasonic-assisted plasma-activated water extraction of polysaccharide from Hemerocallis citrina Baroni: Structural characterization and antioxidant mechanism in vitro	128
Integrative analyses of widely targeted metabolomic profiling and derivatization-based LC-MS/MS reveals metabolic changes of Zingiberis Rhizoma and its processed products	127
Phenolic profiles of Australian monofloral Eucalyptus, Corymbia, Macadamia and Lophostemon honeys via HPLC-DAD analysis	127
Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) R. Br.”	125
Magnetic fiber headspace solid-phase microextraction of Ferulago angulata volatile components using Preyssler‐type polyoxometalate/metal–organic framework/silica aerogel sorbent	124
Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC × GC-TOFMS method	124
Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside	122
The impact of temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausages	121
Paper-based microfluidic devices for food adulterants: Cost-effective technological monitoring systems	121
One-step synthesis of aldehyde-functionalized dual-emissive carbon dots for ratiometric fluorescence detection of bisulfite in food samples	121
GA-AuNP@Tollens’ complex as a highly sensitive plasmonic nanosensor for detection of formaldehyde and benzaldehyde in preserved food products	120
The effect of γ-[Glu](1≤n≤5)-Gln on the physicochemical characteristics of frozen dough and the quality of baked bread	119
Widely targeted metabolomics analysis characterizes the phenolic compounds profiles in mung bean sprouts under sucrose treatment	119
Solid-state potentiometric sensor for the rapid assay of the biologically active biogenic amine (tyramine) as a marker of food spoilage	118
Bacteriostatic Pickering emulsions stabilized by whey protein isolate–vanillin nanoparticles: Fabrication, characterization and stability in vitro	118
DeepTrayMeal: Automatic dietary assessment for Chinese tray meals based on deep learning	117
Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions	117
Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying	117

In-depth profiling, nontargeted metabolomic and selective ion monitoring of eight chemical markers for simultaneous identification of different part of Eucommia ulmoides in 12 commercial products by U	117
Transient autophagy inhibition strengthened postharvest tomato (Solanum lycopersicum) resistance against Botrytis cinerea through curtailing ROS-induced programmed cell death	117
Using neodymium isotope ratio in Ruditapes philippinarum shells for tracking the geographical origin	116
Fractionation and antioxidation activities of polysaccharides from Zanthoxylum bungeanum Maxim	115
Honey proteomic signatures for the identification of honey adulterated with syrup, producing country, and nectar source using SWATH-MS approach	115
Aroma characterization of regional Cascade and Chinook hops (Humulus lupulus L.)	115
Techno-functional aspects of kombucha analogs formulated from mulberry coproducts	115
Carbon stable isotopic compositions of glucose and ethanol in sake after simultaneous saccharification and fermentation processes	114
Characterization and application of novel composite films based on soy protein isolate and sunflower oil produced using freeze drying method	114
Improvement of resistant starch content and thermal-stability of starch-linoleic acid complex: An attempt application in extruded recombinant rice	114
Extraction and quantification of pesticides and metals in palm wines by HS-SPME/GC–MS and ICP-AES/MS	114
Two-dimensional self-assembled Au-Ag core-shell nanorods nanoarray for sensitive detection of thiram in apple using surface-enhanced Raman spectroscopy	114
Sensomics-assisted flavor decoding of coarse cereal Huangjiu	113
Traceability of chemicals from Tripterygium Wilfordii Hook. f. in raw honey and the potential synergistic effects of honey on acute toxicity induced by celastrol and triptolide	113
Prediction method for determining the carbon stable isotopic composition of berry sugars in the original must of Chardonnay wines	113
Adsorption of proteins on TiO2 particles influences their aggregation and cell penetration	113
The role of cell wall polysaccharides disassembly in Lasiodiplodia theobromae-induced disease occurrence and softening of fresh longan fruit	113
Structural diversity and bioactivity of polysaccharides from medicinal mushroom Phellinus spp.: A review	113
Novel approach for purification of major betalains using flash chromatography and comparison of radical scavenging and antioxidant activities	112
UV-fluorescence imaging for real-time non-destructive monitoring of pork freshness	112
Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase	112
Aroma profiles of green tea made with fresh tea leaves plucked in summer	111
Antioxidant activity and inhibitory effects on angiotensin I-converting enzyme and α-glucosidase of trans-p-coumaroyl-secologanoside (comselogoside) and its inclusion complex with β-cyclodextrin. Bioa	110
Melatonin treatment delays postharvest senescence of broccoli with regulation of carotenoid metabolism	110
The key food odorant receptive range of broadly tuned receptor OR2W1	110
Combining of C, N and specific Hg stable isotopes to track bioaccumulation of monomethylmercury in coastal and freshwater seafood	110
Construction of interfacial crystallized oleogel emulsion with improved thermal stability	109
Characterization of some Fagaceae kernels nutritional composition for potential use as novel food ingredients	109
Nanozymatic degradation and simultaneous colorimetric detection of tetracycline	109
Targeting cow's milk allergy using hypoallergenic protein-polyphenol formulas: A proof of concept	109
Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC–MS after treated with electron-beam generated X-ray irradiation	109
Effect of nisin and potassium sorbate additions on lipids and nutritional quality of Tan sheep meat	108
Green fabrication of biomass-derived carbon dots and bio-based coatings: Potential of enhancing postharvest quality on Chinese flowering cabbage	108