OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Food Science and Technology is 31. 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
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala	78
Applying gelatine:chitosan film loaded with nanoemulsified garlic essential oil/α‐tocopherol as active packaging of sliced Omega‐3‐rich mortadella	75
An analytical investigation of hydroxylated cinnamoyl polyamines as biomarkers of commercial bee pollen botanical origin	53
Postbiotic emissaries: a comprehensive review on the bioprospecting and production of bioactive compounds by Enterococcus species	51
Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil	50
Does u.v. light affect the total phenolic compound, anthocyanin, antioxidant capacity, and sensory profiles in wines?	48
Technologies to decontaminate aflatoxins in foods: a review	48
Reducing curing time via a shell-less method: a comparative analysis of flavour characteristics in salted egg yolk	46
Development of a polyallylamine hydrochloride hydrogel imprinted with xylose for the purification of xylose from sugar mixture	46
The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch	45
Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review	45
Performance of green and conventional techniques for the optimal extraction of bioactive compounds in bee pollen	44
A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds	44
Alkalihalobacillus clausii 088AE as a functional and medical food ingredient: assessment of in vitro protein digestibility and food calorie reduction	43
The activity of β‐mannanase in the commercial enzyme Pectinex Ultra SP‐L and its use for the production of mannooligosaccharides from copra meal	42
Research of Maillard reaction and stability of liquid infant formulas during storage	41
Using ohmic heating to shorten the tempering time for frozen fish	38
Preparation and characterisation of silybin nanoemulsions based on complex emulsifiers: stability, in vitro release properties and antioxidant capacity	37
Content of polyphenolic compounds, flavonoids, antioxidant activity and antibacterial activity of Jatropha dioica hydroalcoholic extracts against Streptococcus mutans	37
Recent developments shaping the future of antimicrobial edible food packaging: a review	37
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 × GC–O–MS	35
Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins	35
Increased antioxidant and antimicrobial activities of lemongrass and cinnamon essential oils with tea polyphenols and its application in the preservation of marine fish	34
An engineering approach to the 3D printing of K‐Carrageenan/konjac glucomannan hydrogels	34
Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity	34

Effect of ultrasonic treatment on enzyme activity and bioactives of strawberry puree	34
Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying	33
Virgin coconut and mustard oleogels as affected by beeswax and candelilla wax: functional, textural, rheological and morphological characteristics	32
Effect of food processing on the immunoreactivity of gliadin	32
Effect of transglutaminase in conjunction with glucono‐δ‐lactone treatment on the antigenicity and conformational structure of β‐conglycinin	32
High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties	31