OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Food Science and Technology is 35. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Correction to: Development of functional rabbit meat nuggets fortified with Moringa oleifera: a novel approach to improve nutritional and storage stability	134
Sorbitol impregnation reduces freeze-thaw damage in potato slices subjected to different freezing methods	92
Understanding the antihepatocarcinogenic activity of typical flavonoids from Citri Reticulatae pericarpium and their mechanism via HepG2 cells apoptosis experiment and molecular docking	81
Synergistic effect of egg white protein particles and rhamnolipid on improving the bioavailability of curcumin carried in high internal phase emulsions	68
Valorization of Dialium guineense fruit seeds as a new hydrocolloid for food application	67
Development of a polyallylamine hydrochloride hydrogel imprinted with xylose for the purification of xylose from sugar mixture	59
Occurrence, dietary sources, quantification and bioactivities of natural antioxidant ergothioneine – A longavity vitamin?	58
Fried food intake and sleep quality: the mediating role of acrylamide and a preliminary exploration of underlying mechanisms	57
Improving the antioxidant activity of yogurt through black and green tea supplementation	56
Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds	50
Tef and fonio‐morphology, determination of amino acids, phenolic compounds and antioxidant capacity of two gluten‐free grains	49
Melatonin treatment enhances bioactive compound retention, antioxidant activity and shelf-life of bell pepper ( Capsicum annuum L.) during cold storage	48
High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties	48
Identification of key aroma‐active compounds in long shelf‐life yoghurt and milk produced by different pre‐sterilisation processes of raw milk using SBSE‐GC	48
Development of active packaging film reinforced with nano cellulose extracted from Palmyra palm ( Borassus flabellifer ) residues for prolonging the shel	47
An engineering approach to the 3D printing of K‐Carrageenan /konjac glucomannan hydrogels	47
Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods	47
Enhancing the probiotic, sensory, and antioxidant properties of Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge through lactic acid fermentation for functional food developmen	46
Exploring the use of portable infrared spectroscopy as a quality assurance tool for the Australian Native/Traditional food industry: a case study on finger lime (Citrus australasica)	46
Proteomic profiling reveals the role of green tea polyphenols–iron oxide–chitosan nanoparticles in colorectal cancer therapy via MAPK/metabolic pathway m	45
Effects of two kinds of Bacillus on flavour formation of Baijiu solid‐state fermentation with pure mixed bacteria	44
The activity of β‐mannanase in the commercial enzyme Pectinex Ultra SP‐L and its use for the production of mannooligosaccharides from copra meal	44
Effects of damaged starch on the rheological properties of starch–gluten dough	41
Recent developments shaping the future of antimicrobial edible food packaging: a review	40
Fruit and vegetable snacks as carriers of probiotics and bioactive compounds: a review	40

Effect of high-voltage electrostatic field combined with composite preservatives on quality changes in rainbow trout during ice-temperature storage	38
Effect of calcium on pouch processing quality in organic dry beans (Phaseolus vulgaris) and comparison of processing quality in cans and pouches	38
Antifungal activity of surfactin produced by Bacillus subtilis against phytopathogenic fungi in apple and strawberry: an in vitro and in vivo study	38
Reducing curing time via a shell-less method: a comparative analysis of flavour characteristics in salted egg yolk	38
Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil	37
An analytical investigation of hydroxylated cinnamoyl polyamines as biomarkers of commercial bee pollen botanical origin	37
Recovery of the phenolic compounds from artificial cultivated Sanghuangporus vaninii using a green method and biological properties of phenolic extract	37
Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review	36
Virgin coconut and mustard oleogels as affected by beeswax and candelilla wax: functional, textural, rheological and morphological characteristics	36
Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity	36
Optimising decolourization and nitrogen component properties of corn protein hydrolysate: impact of activated carbon dosage and pH	35
Effect of transglutaminase in conjunction with glucono‐δ‐lactone treatment on the antigenicity and conformational structure of β‐conglycinin	35