OOIR: Observatory of International Research

Papers

(The TQCC of Plant Foods for Human Nutrition is 8. 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
The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review	43
Nutritional Composition, Bioactive Compounds and Antioxidant Activity of Wild Edible Flowers Consumed in Semiarid Regions of Mexico	38
Molecular and Biological Functions of Quercetin as a Natural Solution for Cardiovascular Disease Prevention and Treatment	35
A review of nutritional properties and health benefits of Physalis species	35
Bioactive Compounds and Pharmacological Potential of Pomegranate (Punica granatum) Seeds - A Review	33
Ultrasound: a suitable technology to improve the extraction and techno-functional properties of vegetable food proteins	32
Glucosinolates and Isothiocyanates from Moringa oleifera: Chemical and Biological Approaches	31
Potential Inhibitors for SARS-CoV-2 and Functional Food Components as Nutritional Supplement for COVID-19: A Review	31
Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates	30
Morus alba L. and Morus nigra L. Leaves as a Promising Food Source of Phenolic Compounds with Antioxidant Activity	29
Insight into High-Hydrostatic Pressure Extraction of Polyphenols from Tomato Peel Waste	29
Development of a High Protein Beverage Based on Amaranth	27
Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.)	27
Comparison of Chemical Composition and Biological Properties of Essential Oils Obtained by Hydrodistillation and Steam Distillation of Laurus nobilis L.	25
Equol, a Blood–Brain Barrier Permeable Gut Microbial Metabolite of Dietary Isoflavone Daidzein, Exhibits Neuroprotective Effects against Neurotoxins Induced Toxicity in Human Neuroblastoma SH-SY5Y Cel	24
Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet	24
Effect of Processing on Color, Rheology and Bioactive Compounds of Different Sweet Pepper Purees	23
Protease Inhibitors from Plants as Therapeutic Agents- A Review	21
Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour	21
Antioxidant Activity and Profile of Phenolic Compounds in Selected Herbal Plants	21
Fatty Acid Profile and Squalene, Tocopherol, Carotenoid, Sterol Content of Seven Selected Consumed Legumes	20
Evaluation of Cellulolytic Enzyme-Assisted Microwave Extraction of Punica granatum Peel Phenolics and Antioxidant Activity	20
Vegetable By-Products as New Sources of Functional Proteins	20
Comparative Study of Subcritical Water and Microwave-Assisted Extraction Techniques Impact on the Phenolic Compounds and 5-Hydroxymethylfurfural Content in Pomegranate Peel	20
Effect of Ultrasound on In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Blackberry (Rubus fruticosus) Residues cv. Tupy	19

Biological Potential of Flaxseed Protein Hydrolysates Obtained by Different Proteases	19
Sorghum Pasta and Noodles: Technological and Nutritional Aspects	19
Chemical Composition, Tocopherol and Carotenoid Content of Seeds from Different Andean Lupin (Lupinus mutabilis) Ecotypes	19
Bioactive Molecules From Native Mexican Avocado Fruit (Persea americana var. drymifolia): A Review	19
LED Enhances Plant Performance and Both Carotenoids and Nitrates Profiles in Lettuce	18
Bioactive Compounds from Jambolan (Syzygium cumini (L.)) Extract Concentrated by Ultra- and Nanofiltration: a Potential Natural Antioxidant for Food	17
Impact of Foam-Mat Drying on Plant-Based Foods Bioactive Compounds: a Review	17
Assessment of the Nutritional Value of Traditional Vegetables from Southern Chile as Potential Sources of Natural Ingredients	16
Hemp (Cannabis sativa subsp. sativa) Chemical Composition and the Application of Hempseeds in Food Formulations	16
In Vitro Antioxidant Capacity of Opuntia spp. Fruits Measured by the LOX-FL Method and its High Sensitivity Towards Betalains	16
Defatted Rice Bran as a Potential Raw Material to Improve the Nutritional and Functional Quality of Cakes	16
The Young Age and Plant-Based Diet Hypothesis for Low SARS-CoV-2 Infection and COVID-19 Pandemic in Sub-Saharan Africa	15
Composition and Physicochemical Characterization of Walnut Flour, a By-product of Oil Extraction	15
Physicochemical and Antioxidant Properties of Industrial Hemp Seed Protein Isolate Treated by High-Intensity Ultrasound	15
The Coconut Water Antimicrobial Peptide CnAMP1 Is Taken up into Intestinal Cells but Does Not Alter P-Glycoprotein Expression and Activity	14
Chia Sprouts Elicitation with Salicylic Acid and Hydrogen Peroxide to Improve their Phenolic Content, Antioxidant Capacities In Vitro and the Antioxidant Status in Obese Rats	14
Antioxidant and Antiglycation Activities of Syzygium paniculatum Gaertn and Inhibition of Digestive Enzymes Relevant to Type 2 Diabetes Mellitus	13
Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability	13
Antiviral Effects of Pomegranate Peel Extracts on Human Norovirus in Food Models and Simulated Gastrointestinal Fluids	13
Cereus jamacaru D.C. (Mandacaru): a Promising Native Brazilian Fruit as a Source of Nutrients and Bioactives Derived from its Pulp and Skin	13
Bioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption- A Review	13
Prediction of the Physicochemical and Nutraceutical Characteristics of ‘Hass’ Avocado Seeds by Correlating the Physicochemical Avocado Fruit Properties According to Their Ripening State	13
Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features	13
Determination and Comparison of the Lipid Profile and Sodium Content of Gluten-Free and Gluten-Containing Breads from the Spanish Market	13
Influence of Profiles and Concentrations of Phenolic Compounds in the Coloration and Antioxidant Properties of Gaultheria poeppigii Fruits from Southern Chile	12
Identification of Polyphenolic Compounds in Edible Wild Fruits Grown in the North-West of Italy by Means of HPLC-DAD-ESI HRMS	12
Peptides in Colorectal Cancer: Current State of Knowledge	12
In Vitro Anti-Inflammatory Activity of Three Peptides Derived from the Byproduct of Rice Processing	12
Potential of Plant Proteins Digested In Silico by Gastrointestinal Enzymes as Nutritional Supplement for COVID-19 Patients	12
Dietary Polyphenols and Obesity: A Review of Polyphenol Effects on Lipid and Glucose Metabolism, Mitochondrial Homeostasis, and Starch Digestibility and Absorption	11
Nutritional and Health Benefits of the Brown Seaweed Himanthalia elongata	11
2-Vinyl-4H-1,3-Dithiin, a Bioavailable Compound from Garlic, Inhibits Vascular Smooth Muscle Cells Proliferation and Migration by Reducing Oxidative Stress	11
Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food	11
Antioxidant and Antimicrobial Properties of Selected Fruit Juices	11
Acute Ingestion of Montmorency Tart Cherry Reduces Serum Uric Acid but Has no Impact on High Sensitivity C-Reactive Protein or Oxidative Capacity	11
Comparative Study of Structural and Physicochemical Properties of Pigeon Pea (Cajanus cajan L.) Protein Isolates and its Major Protein Fractions	10
Health Promoting vs Anti-nutritive Aspects of Kohlrabi Sprouts, a Promising Candidate for Novel Functional Food	10
Piperine Improves Obesity by Inhibiting Fatty Acid Absorption and Repairing Intestinal Barrier Function	10
Loss of Sensory Cup Quality: Physiological and Chemical Changes during Green Coffee Storage	10
Phenolic Composition and α-Glucosidase Inhibition of Leaves from Chilean Bean Landraces	10
Chemical Constituents and their Antioxidant, Anti-Inflammatory and Anti-Acetylcholinesterase Activities from Pholidota cantonensis	10
Physicochemical Composition and Characterization of Bioactive Compounds of Mulberry (Morus indica L.) Fruit During Ontogeny	10
Tea Polyphenols Attenuates Inflammation via Reducing Lipopolysaccharides Level and Inhibiting TLR4/NF-κB Pathway in Obese Mice	10
Synthesis of Resveratrol Loaded Hybrid Silica-PAMAM Dendrimer Nanoparticles With Emphases on Inducible Nitric Oxide Synthase and Cytotoxicity	10
Dietary Phytochemicals that Can Extend Longevity by Regulation of Metabolism	10
Inhibition of Protein Glycation by Combined Antioxidant and Antiglycation Constituents from a Phenolic Fraction of Sage (Salvia officinalis L.)	10
New Insights into the Mechanisms of Polyphenol from Plum Fruit Inducing Apoptosis in Human Lung Cancer A549 Cells Via PI3K/AKT/FOXO1 Pathway	10
In Vitro Starch Digestibility and Estimated Glycemic Index of Mung Bean (Vigna radiata L.) as Affected by Endogenous Proteins and Lipids, and Exogenous Heat-Processing Methods	10
Influence of Pre-Drying Treatments on Physico-Chemical and Phytochemical Potential of Dried mahua Flowers	9
Comprehensive Review on Banana Fruit Allergy: Pathogenesis, Diagnosis, Management, and Potential Modification of Allergens through Food Processing	9

The Hull of Ripe Pistachio Nuts (Pistacia vera L.) as a Source of New Promising Melanogenesis Inhibitors	9
Encapsulation of Russian Olive Water Kefir as an Innovative Functional Drink with High Antioxidant Activity	9
Red-Beet Betalain Pigments Inhibit Amyloid-β Aggregation and Toxicity in Amyloid-β Expressing Caenorhabditis elegans	9
Ginkgo Seed Proteins: Characteristics, Functional Properties and Bioactivities	9
Identification of New Betalains in Separated Betacyanin and Betaxanthin Fractions from Ulluco (Ullucus tuberosus Caldas) by HPLC-DAD-ESI-MS	9
Phenolic Compounds Present in Yerba Mate Potentially Increase Human Health: A Critical Review	9
New Insights of Turmeric Extract-Loaded PLGA Nanoparticles: Development, Characterization and In Vitro Evaluation of Antioxidant Activity	9
Effects of Nelumbo nucifera Leaf Extract on Obesity	8
Opuntia ficus-indica Extract and Isorhamnetin-3-O-Glucosyl-Rhamnoside Diminish Tumor Growth of Colon Cancer Cells Xenografted in Immune-Suppressed Mice through the Activation of Apoptosis Intrinsic Pa	8
Enhancement of Digestibility of Nutrients (In vitro), Antioxidant Potential and Functional Attributes of Wheat Flour Through Grain Germination	8
Functional Proteins from Biovalorization of Peanut Meal: Advances in Process Technology and Applications	8
A Novel Peptide Isolated from Microalgae Isochrysis zhanjiangensis Exhibits Anti-apoptosis and Anti-inflammation in Ox-LDL Induced HUVEC to Improve Atherosclerosis	8
In vitro Bioaccessibility of Proteins, Phenolics, Flavonoids and Antioxidant Activity of Amaranthus viridis	8
Physicochemical and Colon Cancer Cell Inhibitory Properties of Theabrownins Prepared by Weak Alkali Oxidation of Tea Polyphenols	8
Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars	8
Variability in S-Alk(en)yl-l-Cysteine Sulfoxides in Garlic within a Seven-Month Period Determined by a Liquid Chromatography – Tandem Mass Spectrometry Method	8
Preparation, Physicochemical and Hypoglycemic Properties of Natural Selenium-Enriched Coarse Tea Glycoproteins	8
Phytochemical Composition, Antiglycation, Antioxidant Activity and Methylglyoxal-Trapping Action of Brassica Vegetables	8
Extraction, Physicochemical Properties, Functional Activities and Applications of Inulin Polysaccharide: a Review	8
Physiological Characteristics, Phytase Activity, and Mineral Bioavailability of a Low-Phytate Soybean Line during Germination	8