OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Food Science and Technology is 30. 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 2021-04-01 to 2025-04-01.)

Article	Citations
Fat quality, sensory properties and consumers preference towards different commercial labels for bovine milk from retail market	111
The local indigenous food of Sarawak as potential functional food	70
Tomato seed fractions enriched muffins: functional, textural, and qualitative characterisation	68
Quantitative and qualitative evaluation of maltodextrin products in the industry using near-infrared spectroscopy	67
Per- and polyfluoroalkyl substances in blue crabs from the Adriatic Sea and consumer safety evaluation	61
Characterising cricket flour from Gryllus assimilis: an alternative source of nutrients for sustainability	58
Development of eco-friendly PVA blended aloe vera rind CNC films and fumigation of essential oils: a novel approach to prolonging the shelf-life of white button mushroom (Agaricus bisporus)	55
Influence of hydrocolloids and flours on acoustic-mechanical and microstructural properties of battered deep-fat fried meat	47
New insights into how the structure of starch synergistically affects the digestibility, texture, and cooking properties of instant rice noodles incorporated with starch–lipid complexes	44
Enhanced emulsion capacity and gel properties of bighead carp myofibrillar protein through interaction with fresh maize bran arabinoxylan extracted by complex enzymes	43
Effect of superfine grinding mulberry leaves (Morus alba Linn.) powder on biscuit properties	41
Effect of extraction and purification on the structure and activity of Flammulina velutipes polysaccharides: a review	41
The future of hybrid foods: trends, technology and strategy for sustainable and novel food development	40
The effects of hydrothermal treatment temperature and time on the textural characteristics of Lei bamboo shoots	39
Consumer perception of plant-based milk alternatives: systematic review	39
Exploring the potential of germination and ozone treatment to improve the nutritional profile and functional properties of amaranth grains	39
Chemical composition and sensory profile of Spirogyra neglecta (Hassall) Kützing	36
Recent developments shaping the future of antimicrobial edible food packaging: a review	35
Chemometric classification of Vietnamese green tea (Camellia sinensis) varieties and origins using elemental profiling and FTIR spectroscopy	35
Corrigendum to antioxidant, antihypertensive and antidiabetic potential of peptidic fractions obtained from tarwi (Lupinus mutabilis) protein hydrolysate and identification of promising multifu	34
Effect of psyllium powder on the organoleptic properties of gluten-free bread roll: application Simple Additive Weighting (SAW) method	34
Comparing the activity and interactions of the antifungal protein PeAfpA with conventional fungicides and food preservatives against mycotoxigenic fungi	34
Effect of long-chain inulin on the rheological properties, water state, gluten structure, and microstructure of frozen dough	33
Variations in soybean nutritional and anti-nutritional quality based on location and planting dates	33
Composition of sesame hull oil and its effects on flavour and quality of sesame oil	33

Recovery of bioactive compounds from oil palm waste using green extraction techniques and its applications	33
Impact of extraction methods on bioactive compounds and antioxidant activities of Thai jasmine rice leaf extracts	33
Coffee fermentation as a tool for quality improvement: an integrative review and bibliometric analysis	31
The effect of yam (Dioscorea japonica) addition on aroma and properties of gluten-free rice chiffon cake	30
Releasing angiotensin I-converting enzyme inhibitory (ACE-I) peptides by Yamadazyma spp. in non-fat milk	30
Effect of food processing on the immunoreactivity of gliadin	30