OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Food Science and Technology is 32. 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 2022-01-01 to 2026-01-01.)

Article	Citations
Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods	108
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala	75
Effect of calcium on pouch processing quality in organic dry beans (Phaseolus vulgaris) and comparison of processing quality in cans and pouches	66
The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper	66
Correction to: Development of functional rabbit meat nuggets fortified with Moringa oleifera: a novel approach to improve nutritional and storage stability	60
Antifungal activity of surfactin produced by Bacillus subtilis against phytopathogenic fungi in apple and strawberry: an in vitro and in vivo study	56
Effects of damaged starch on the rheological properties of starch–gluten dough	54
Sorbitol impregnation reduces freeze-thaw damage in potato slices subjected to different freezing methods	53
Breaking the biofilm barrier: vitamin C as a novel strategy against multidrug-resistant Salmonella Typhimurium	48
Understanding the antihepatocarcinogenic activity of typical flavonoids from Citri Reticulatae pericarpium and their mechanism via HepG2 cells apoptosis experiment and molecular docking	48
Synergistic effect of egg white protein particles and rhamnolipid on improving the bioavailability of curcumin carried in high internal phase emulsions	45
Valorization of Dialium guineense fruit seeds as a new hydrocolloid for food application	45
Solid-state fermentation by Aspergillus niger and Lactobacillus plantarum improved the nutritional and phy	45
The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch	44
Comparative studies on the stabilisation of whey protein dispersions by using various polysaccharides: used to improve the stability of liquid inflammatory bowel disease formula food for special medic	44
Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds	40
Effect of high-voltage electrostatic field combined with composite preservatives on quality changes in rainbow trout during ice-temperature storage	40
The activity of β‐mannanase in the commercial enzyme Pectinex Ultra SP‐L and its use for the production of mannooligosaccharides from copra meal	40
Occurrence, dietary sources, quantification and bioactivities of natural antioxidant ergothioneine – A longavity vitamin?	40
Preparation and characterisation of silybin nanoemulsions based on complex emulsifiers: stability, in vitro release properties and antioxidant capacity	39
Effect of food processing on the immunoreactivity of gliadin	37
Content of polyphenolic compounds, flavonoids, antioxidant activity and antibacterial activity of Jatropha dioica hydroalcoholic extracts against	37
Effect of transglutaminase in conjunction with glucono‐δ‐lactone treatment on the antigenicity and conformational structure of β‐conglycinin	37
Administration of xylo‐oligosaccharides improves depressive‐like behaviour in mice caused by chronic unpredictable mild stress by altering microbiota composition	35
Recovery of the phenolic compounds from artificial cultivated Sanghuangporus vaninii using a green method and biological properties of phenolic extract	35

Alkalihalobacillus clausii 088AE as a functional and medical food ingredient: assessment of in vitro protein digestibility and	35
Applying gelatine:chitosan film loaded with nanoemulsified garlic essential oil/α‐tocopherol as active packaging of sliced Omega‐3‐rich mortadella	34
Does u.v. light affect the total phenolic compound, anthocyanin, antioxidant capacity, and sensory profiles in wines?	34
Using ohmic heating to shorten the tempering time for frozen fish	34
An analytical investigation of hydroxylated cinnamoyl polyamines as biomarkers of commercial bee pollen botanical origin	34
Effect of ultrasonic treatment on enzyme activity and bioactives of strawberry puree	34
Optimising decolourization and nitrogen component properties of corn protein hydrolysate: impact of activated carbon dosage and pH	33
Fruit and vegetable snacks as carriers of probiotics and bioactive compounds: a review	32
Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties	32
Research of Maillard reaction and stability of liquid infant formulas during storage	32
High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties	32