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 2021-09-01 to 2025-09-01.)

Article	Citations
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala	84
Applying gelatine:chitosan film loaded with nanoemulsified garlic essential oil/α‐tocopherol as active packaging of sliced Omega‐3‐rich mortadella	59
Does u.v. light affect the total phenolic compound, anthocyanin, antioxidant capacity, and sensory profiles in wines?	55
An analytical investigation of hydroxylated cinnamoyl polyamines as biomarkers of commercial bee pollen botanical origin	55
Reducing curing time via a shell-less method: a comparative analysis of flavour characteristics in salted egg yolk	52
The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch	48
Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review	48
Development of a polyallylamine hydrochloride hydrogel imprinted with xylose for the purification of xylose from sugar mixture	48
Alkalihalobacillus clausii 088AE as a functional and medical food ingredient: assessment of in vitro protein digestibility and food calorie reduction	47
Performance of green and conventional techniques for the optimal extraction of bioactive compounds in bee pollen	47
Synergistic effect of egg white protein particles and rhamnolipid on improving the bioavailability of curcumin carried in high internal phase emulsions	44
Research of Maillard reaction and stability of liquid infant formulas during storage	44
Preparation and characterisation of silybin nanoemulsions based on complex emulsifiers: stability, in vitro release properties and antioxidant capacity	44
Recovery of the phenolic compounds from artificial cultivated Sanghuangporus vaninii using a green method and biological properties of phenolic extract in vitro	43
Effects of psyllium and cellulose fibres on thermal, structural, and in vitro digestion behaviour of wheat starch	41
Optimising decolourization and nitrogen component properties of corn protein hydrolysate: impact of activated carbon dosage and pH	40
Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying	39
High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties	38
Effect of food processing on the immunoreactivity of gliadin	38
Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds	37
Recent developments shaping the future of antimicrobial edible food packaging: a review	36
An engineering approach to the 3D printing of K‐Carrageenan/konjac glucomannan hydrogels	36
Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins	36
Content of polyphenolic compounds, flavonoids, antioxidant activity and antibacterial activity of Jatropha dioica hydroalcoholic extracts against Streptococcus mutans	35
Effect of ultrasonic treatment on enzyme activity and bioactives of strawberry puree	33

Evaluation of functional quality of water kefir with Haematococcus pluvialis biomass and colour pigment astaxanthin	33
Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity	33
Fruit and vegetable snacks as carriers of probiotics and bioactive compounds: a review	32
Comparing the activity and interactions of the antifungal protein PeAfpA with conventional fungicides and food preservatives against mycotoxigenic fungi	32
Effect of different hydrolysis methods on composition and functional properties of fish protein hydrolysate obtained from Bigeye tuna waste	32
In vitro and in vivo effects of pectin-type polysaccharides isolated from crabapples (Malus prunifolia) on inflammatory colitis models	32
Contribution of edible insects to improved food and nutrition security: A review	31
Melatonin treatment enhances bioactive compound retention, antioxidant activity and shelf-life of bell pepper (Capsicum annuum L.) during cold storage	31