OOIR: Observatory of International Research

Papers

(The TQCC of Food Biotechnology is 4. 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 2020-05-01 to 2024-05-01.)

Article	Citations
A comprehensive review on vanillin: its microbial synthesis, isolation and recovery	30
Docosahexaenoic acid production by Schizochytrium sp.: review and prospect	15
Identification and enhancement of antioxidant P1-peptide isolated fromGanoderma lucidumhydrolysate	15
Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts	14
Genome sequencing and flavor compound biosynthesis pathway analyses of Bacillus licheniformis isolated from Chinese Maotai-flavor liquor-brewing microbiome	14
Isolation and characterization of culturable indigenous endophytic bacteria in the tender coconut	14
Production of yeast hydrolysates by Bacillus subtilis derived enzymes and antihypertensive activity in spontaneously hypertensive rats	12
Diversity of lactic acid bacteria in Moutai-flavor liquor fermentation process	11
Biofortification of multi-grain substrates by probiotic yeast	10
Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking	10
Isolation and selection of fructose-consuming lactic acid bacteria associated with coffee bean fermentation	10
Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation	8
Screening for probiotic attributes of lactic acid bacteria isolated from human milk and evaluation of their anti-diabetic potentials	7
Production and purification of nattokinase from Bacillus subtilis	7
Biotransformed Antioxidant isoflavone extracts present high-capacity to attenuate the in vitro formation of advanced glycation end products	5
Yeast engineering technologies and their applications to the food industry	5
Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage	5
Probiotic potential of lactic acid bacteria isolated from colostrum of 3 different mammals	4
16S rRNA metagenomic analysis reveals significant changes of microbial compositions during fermentation from ewe milk to doogh with antimicrobial activity	4
Isothermal amplification assay for visual on-site detection of Staphylococcus aureus in Chevon	4
The production of collagen type I hydrolyzate derived from tilapia (Oreochromis sp.) skin using thermoase PC10F and its in silico analysis	4