OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Composition and Analysis is 43. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Detection and quantification of the canine DNA in meat DNA mixes and meat mixtures by real time PCR and digital droplet PCR	120
Monitoring and risk assessment of biogenic amines in fermented fish products in Korea	93
Comparative metabolomics in gauging the quality of Embelia ribes Burm. f. fruits in the market trade	86
Advantages and limitations of a high-throughput analytical method using an automated enzymatic assay to quantify the glutathione in grape juice	76
X-ray fluorescence profile of Brazilian bee pollen	69
Optimizing the effects of potato size and shape on near-infrared prediction models of potato quality using a linear-nonlinear algorithm	67
Differences in taste and material basis of soybean and defatted soybean fermented soy sauces and influence factors	66
Functional proteomics analysis of Triticum durum germ	65
Recent applications of mass spectrometry in sweetener analysis	64
Occurrence and risk estimation of zearalenone and deoxynivalenol in oats, wheat flour, and cereals consumed in Chile during 2016–2022	63
A “turn-on” fluorometric aptasensor for simultaneous detection of Hg(II) and Pb(II) in fruits and vegetables after digestion	62
Pesticide residues in Egyptian vegetables: A comprehensive analysis of compliance, co-occurrence of multiple residues, and health risk assessment	60
Occurrence of EU-priority polycyclic aromatic hydrocarbons in edible oils and associated with human health risks in Hangzhou city of China	59
Comprehensive analysis of the morphological, physiological, and transcriptional reveals the nutritional properties and pigmentation mechanism of Malus crabapple	59
Identifying key attributes contributing to resistant starch levels in rice: A comparison of raw and cooked forms	56
Characterization of oil body microstructure, accumulation level and chemical composition in walnut fruit during growth	55
Applying bimetallic gold/silver nanoclusters and gold nanoparticles for dairy trypsin and inhibitor analysis via inner-filter approach	54
Heavy metal analysis of wild edible mushrooms grown in Türkiye and assessment of possible carcinogenic and non-carcinogenic risk	54
Valorization of grape pomace by microbial fermentation: Composition, biological activities and potential applications for the food industry	53
Nitrogen sulfur co doped carbon quantum dots as fluorescent probe for quantitative determination of monosodium glutamate in food samples	52
Exploration of quality deterioration mechanisms of royal jelly proteins during storage by LC-MS/MS-based peptidomics	52
Risk assessment of nickel through Portuguese homemade baby foods	51
Reliable multiplex real-time PCR method for detecting adulteration in processed beef products	51
Populational segregation of Echium plantagineum L. based on seed oil fatty acid ratios as chemotaxonomical marker sets	50
How sorghum grain composition affects the quality of Chinese Baijiu - A comprehensive review	49

Comparative effects of in-package high pressure steam sterilization and high temperature boiling on the quality changes and shelf life of ready-to-eat sea cucumber	48
A simple approach for pesticide residues determination in green vegetables based on QuEChERS and gas chromatography tandem mass spectrometry	48
Influence of processing factors on quality and heterocyclic amines content in roast mutton granules	47
Influence of rootstock genotype on individual metabolic responses and antioxidant potential of blood orange cv. Tarocco Scirè	47
Effect of different producing methods on physicochemical and fermentation properties of refrigerated dough	47
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat	47
Characterization of key aroma-active compounds in four commercial oyster sauce by SGC/GC × GC–O–MS, AEDA, and OAV	46
A cumulative learning method for pixel-level hyperspectral detection of aflatoxins on peanuts using convolutional neural network	46
Phthalate esters in tap water in Ağrı, Turkey: A descriptive cross-sectional study on daily exposure and health risk assessment for adults	45
Nuts: An overview on oxidation, affecting factors, inhibiting measures, and prospects	45
Solid Eutectic Systems and Natural Deep Eutectic Solvents in Matrix Solid-Phase Dispersion for the extraction of phenolic compounds from lettuce samples	45
Foods "sources of" or "high in" vitamins and minerals: fortified or natural? Use of the Greek Branded Food Composition Database (HelTH)	45
Pharmacological insights, traditional applications, and determinants of phytochemical composition in date palm fruit (Phoenix dactylifera L.): A comprehensive review	44
Isolation and characterization of four protein fractions of gluten by conventional methods	44
Photoinduced chemiluminescence method for the determination of acetamiprid and pendimethalin with flow injection analysis in fruit and water samples	43
Geographical origin traceability and authenticity detection of Chinese red wines based on excitation-emission matrix fluorescence spectroscopy and chemometric methods	43
An ethylvanillin electrocatalytic sensor based on perovskite La3+-doped barium stannate nanorods	43
Application of two dimensional correlation Fourier Transform Infrared spectroscopy (2D-COS-FTIR) to the quantification of carbohydrates in milk powder	43
Verification of decreased polycyclic aromatic hydrocarbon (PAH) levels in yoghurt during storage using isotopically-labelled PAHs	43
Review on finger millet (Eleusine coracana L.): Nutritional composition, modification, its effect on physicochemical, structural, functional properties, and its applications	43
A novel deep eutectic solvent as an extractant for the determination of bisphenol compounds in edible oils by high-performance liquid-phase fluorescence detection	43
Acrylamide mitigation in Californian-style olives after thermal and baking treatments	43