OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Composition and Analysis is 41. 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 2021-08-01 to 2025-08-01.)

Article	Citations
Editorial Board	104
Easy, fast, and clean fluorescence analysis of tryptophan with clays and graphene/clay mixtures	81
Unraveling the accumulation and localization of selenium and barium in Brazil nuts using spectroanalytical techniques	80
Advantages and limitations of a high-throughput analytical method using an automated enzymatic assay to quantify the glutathione in grape juice	66
Physicochemical and proximate composition of mungbean × urdbean and mungbean × ricebean interspecific lines	62
Yield and chemical components from the constitutive parts of olive (cv. Genovesa) fruits are barely affected by spring deficit irrigation	61
Risk assessment of nickel through Portuguese homemade baby foods	61
Effects of different drying methods on the physical characteristics and non-volatile taste components of Schizophyllum commune	60
X-ray fluorescence profile of Brazilian bee pollen	59
Chemotaxonomic characterization of hop genotypes based on profiling of proanthocyanidins using liquid chromatography coupled with high-resolution accurate mass spectrometry	58
Comparative metabolomics in gauging the quality of Embelia ribes Burm. f. fruits in the market trade	58
Seasonal variation of chub mackerel (Scomber colias) selenium and vitamin B12 content and its potential role in human health	56
Differences in taste and material basis of soybean and defatted soybean fermented soy sauces and influence factors	56
Effect of different producing methods on physicochemical and fermentation properties of refrigerated dough	56
Influence of processing factors on quality and heterocyclic amines content in roast mutton granules	53
Discrimination based on commercial/craft origin and on lager/ale fermentation of undiluted Spanish beer samples: front-face excitation-emission matrices and chemometrics	53
Optimizing the effects of potato size and shape on near-infrared prediction models of potato quality using a linear-nonlinear algorithm	53
Functional proteomics analysis of Triticum durum germ	52
A “turn-on” fluorometric aptasensor for simultaneous detection of Hg(II) and Pb(II) in fruits and vegetables after digestion	51
Saturated, monounsaturated and polyunsaturated fatty acid profiles of commercially important traditional and new improved red and white rice varieties of Sri Lanka	50
Characterization of oil body microstructure, accumulation level and chemical composition in walnut fruit during growth	50
Cinnamic acid derivatives and cadmium toxicity: From composition and dosage to inhibitory mechanisms	49
Reliable multiplex real-time PCR method for detecting adulteration in processed beef products	49
Description of tea quality using deep learning and multi-sensor feature fusion	48
Impact of vte4 and crtRB1 genes on composition of vitamin-E and provitamin-A carotenoids during kernel-stages in sweet corn	48

Characterization of key aroma-active compounds in four commercial oyster sauce by SGC/GC × GC–O–MS, AEDA, and OAV	48
Estimating phytate intake from the US diet using the NHANES data	47
Nitrogen sulfur co doped carbon quantum dots as fluorescent probe for quantitative determination of monosodium glutamate in food samples	46
Improvement mechanism of umami peptides in oyster juice by cooperative enzymolysis of alcalase and trypsin based on peptidomics and molecular docking	45
Geographical origin traceability and authenticity detection of Chinese red wines based on excitation-emission matrix fluorescence spectroscopy and chemometric methods	45
Chitosan biopolymer coated graphite electrode as a robust electrochemical platform for the detection of the insecticide flubendiamide	44
Quality evaluation and origin traceability of the imported and domestic saffron spice (Crocus sativus L.) products in China market using chemical composition and stable isotope analysis	44
Tree age and maturity stage affect reducing sugars, organic acids and minerals in Ziziphus jujuba Mill. cv. Huping fruits	44
Effects of lactic acid bacteria on protein metabolism of Sunit lamb	43
Modernization of the National Institutes of Health Dietary Supplement Label Database	43
An optimization approach on the determination of volatile composition, bioactive compounds and sensory properties of Lben: Effect of fermentation conditions, starter system and substrate composition	42
Populational segregation of Echium plantagineum L. based on seed oil fatty acid ratios as chemotaxonomical marker sets	42
Acrylamide mitigation in Californian-style olives after thermal and baking treatments	42
Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour	42
Influence of UV-B and culinary treatment on vitamin D2 and agaritine in button mushrooms	42
Identifying key attributes contributing to resistant starch levels in rice: A comparison of raw and cooked forms	41
Multi-elemental fingerprints of edible tissues of common cockles (Cerastoderma edule) to promote geographic origin authentication, valorization, and food safety	41
An ethylvanillin electrocatalytic sensor based on perovskite La3+-doped barium stannate nanorods	41
BRS Clara raisins production: Effect of the pre-treatment and the drying process on the phenolic composition	41