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 2021-06-01 to 2025-06-01.)

Article	Citations
Administration of xylo‐oligosaccharides improves depressive‐like behaviour in mice caused by chronic unpredictable mild stress by altering microbiota composition	73
Postbiotic emissaries: a comprehensive review on the bioprospecting and production of bioactive compounds by Enterococcus species	72
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala	70
Effects of the addition of exogenous lipase on lipolysis and lipid oxidation during wet‐curing and dry‐ripening of silver carp inoculated with mixed starter cultures	68
The changes of chemical composition of microencapsulated roselle (Hibiscus sabdariffa L.) seed oil by co‐extrusion during accelerated storage	56
Applying gelatine:chitosan film loaded with nanoemulsified garlic essential oil/α‐tocopherol as active packaging of sliced Omega‐3‐rich mortadella	49
An analytical investigation of hydroxylated cinnamoyl polyamines as biomarkers of commercial bee pollen botanical origin	48
Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods	47
Development of active packaging film reinforced with nano cellulose extracted from Palmyra palm (Borassus flabellifer) residues for prolonging the shelf life of chicken meat	46
Sorbitol impregnation reduces freeze-thaw damage in potato slices subjected to different freezing methods	44
Effect of calcium on pouch processing quality in organic dry beans (Phaseolus vulgaris) and comparison of processing quality in cans and pouches	44
Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity	43
Reducing curing time via a shell-less method: a comparative analysis of flavour characteristics in salted egg yolk	42
Occurrence, dietary sources, quantification and bioactivities of natural antioxidant ergothioneine – A longavity vitamin?	41
Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins	41
Valorization of Dialium guineense fruit seeds as a new hydrocolloid for food application	41
Development of a polyallylamine hydrochloride hydrogel imprinted with xylose for the purification of xylose from sugar mixture	40
Content of polyphenolic compounds, flavonoids, antioxidant activity and antibacterial activity of Jatropha dioica hydroalcoholic extracts against Streptococcus mutans	39
Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review	37
A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds	37
The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch	37
Performance of green and conventional techniques for the optimal extraction of bioactive compounds in bee pollen	35
Alkalihalobacillus clausii 088AE as a functional and medical food ingredient: assessment of in vitro protein digestibility and food calorie reduction	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
Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil	34

The activity of β‐mannanase in the commercial enzyme Pectinex Ultra SP‐L and its use for the production of mannooligosaccharides from copra meal	34
Research of Maillard reaction and stability of liquid infant formulas during storage	33
Recovery of the phenolic compounds from artificial cultivated Sanghuangporus vaninii using a green method and biological properties of phenolic extract in vitro	33
Inactivation efficacy of intense pulsed light and cold atmospheric plasma on spot-inoculated Escherichia coli on pecan halves	32
Preparation and characterisation of silybin nanoemulsions based on complex emulsifiers: stability, in vitro release properties and antioxidant capacity	32
Using ohmic heating to shorten the tempering time for frozen fish	32
Fruit and vegetable snacks as carriers of probiotics and bioactive compounds: a review	31
The protein properties of germinated naked barley with infrared and hot air‐drying and its noodle‐making potential	31
Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying	31