OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Composition and Analysis is 40. 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
Occurrence and risk estimation of zearalenone and deoxynivalenol in oats, wheat flour, and cereals consumed in Chile during 2016–2022	104
Editorial Board	97
Differentiating Thai Hom Mali rice cultivated inside and outside the Thung Kula Rong-Hai Plain using stable isotopic data combined with multivariate analysis	79
Easy, fast, and clean fluorescence analysis of tryptophan with clays and graphene/clay mixtures	74
Unraveling the accumulation and localization of selenium and barium in Brazil nuts using spectroanalytical techniques	59
Advantages and limitations of a high-throughput analytical method using an automated enzymatic assay to quantify the glutathione in grape juice	57
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	57
Chitosan biopolymer coated graphite electrode as a robust electrochemical platform for the detection of the insecticide flubendiamide	56
Effect of different producing methods on physicochemical and fermentation properties of refrigerated dough	56
Physicochemical and proximate composition of mungbean × urdbean and mungbean × ricebean interspecific lines	54
Application of two dimensional correlation Fourier Transform Infrared spectroscopy (2D-COS-FTIR) to the quantification of carbohydrates in milk powder	53
Yield and chemical components from the constitutive parts of olive (cv. Genovesa) fruits are barely affected by spring deficit irrigation	53
Risk assessment of nickel through Portuguese homemade baby foods	52
Differences in taste and material basis of soybean and defatted soybean fermented soy sauces and influence factors	52
X-ray fluorescence profile of Brazilian bee pollen	51
Characterization of oil body microstructure, accumulation level and chemical composition in walnut fruit during growth	51
Effects of different drying methods on the physical characteristics and non-volatile taste components of Schizophyllum commune	51
Chemotaxonomic characterization of hop genotypes based on profiling of proanthocyanidins using liquid chromatography coupled with high-resolution accurate mass spectrometry	50
Comparative metabolomics in gauging the quality of Embelia ribes Burm. f. fruits in the market trade	50
Seasonal variation of chub mackerel (Scomber colias) selenium and vitamin B12 content and its potential role in human health	50
Discrimination based on commercial/craft origin and on lager/ale fermentation of undiluted Spanish beer samples: front-face excitation-emission matrices and chemometrics	49
Functional proteomics analysis of Triticum durum germ	48
Organochlorine pesticide residues persist throughout the sugar production process	48
Influence of processing factors on quality and heterocyclic amines content in roast mutton granules	48
Nuts: An overview on oxidation, affecting factors, inhibiting measures, and prospects	46

Tree age and maturity stage affect reducing sugars, organic acids and minerals in Ziziphus jujuba Mill. cv. Huping fruits	45
Elemental content of the commercial insect-based products available in the European Union	44
Timing of defoliation affects anthocyanin and sugar decoupling in Grenache variety growing in warm seasons	44
A cumulative learning method for pixel-level hyperspectral detection of aflatoxins on peanuts using convolutional neural network	44
Influence of UV-B and culinary treatment on vitamin D2 and agaritine in button mushrooms	43
Modernization of the National Institutes of Health Dietary Supplement Label Database	43
Effects of lactic acid bacteria on protein metabolism of Sunit lamb	43
Optimizing the effects of potato size and shape on near-infrared prediction models of potato quality using a linear-nonlinear algorithm	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
Acrylamide mitigation in Californian-style olives after thermal and baking treatments	42
The levels of selenium in tea from China and associated human exposure	42
Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour	41
Near-infrared reflectance spectroscopy (NIRS): An innovative, rapid, economical, easy and non-destructive whole grain analysis method for nutritional profiling of pearl millet genotypes	41
Primary amine supramolecular solvent microextraction for smartphone-based determination of calcium in milk and infant formula	40
Populational segregation of Echium plantagineum L. based on seed oil fatty acid ratios as chemotaxonomical marker sets	40