OOIR: Observatory of International Research

Papers

(The H4-Index of International Dairy Journal is 29. 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
Physicochemical properties of fluid milk with different heat treatments and HS-GC-IMS identification of volatile organic compounds	70
Bioactive potentials of paraprobiotic kefir: Enhanced protein hydrolysis and anticancer efficacy	67
Metataxonomic analysis of bulk tank milk and seasonal impact on starter culture development in aged goat milk cheese	62
Changes in milk components, amino acids, and fatty acids of Bactrian camels in different lactation periods	52
The growth characteristics of Heyndrickxia sporothermodurans in ultra high temperature (UHT) milk and its inactivation by commonly used sanitation methods	52
Evaluation of in vitro antirotaviral activity of lactoferrin from different species using a human intestinal model	51
Biogenic amine reduction in low-sodium Cheddar cheese: Probiotic cultures as an additional solution	48
Microencapsulation upholds biological activities of sheep whey hydrolysates and protects against in vitro gastrointestinal digestion	43
The effect of coagulant type and refrigerated storage on texture and functional properties of low-moisture mozzarella cheese and pizza cheese analogues	43
Variation of nutritional and microbiological properties of milk in relation to climate adaptation strategies across dairy production systems in West Africa	42
Editorial Board	37
Study of the impact of electro-activated whey on the growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and the antibacterial potency of their supernatant against Sal	36
Editorial Board	36
Bovine colostrum casein: Post-partum dynamics of micelle size, content, and associated traits	36
The turbidity of heated milk in relation to particle size and protein distributions between the casein micelles and the serum phase	36
Use of thermal-treated or high-pressure treated liquid micellar casein concentrate as an ingredient to manufacture a high-protein content yoghurt	35
Editorial Board	34
Editorial Board	34
A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product	34
Editorial Board	34
Multi-dimensional analysis of rennet-induced micellar casein gels after ultrasound	33
Shifts in ovine (Ovis aries) bulk-tank milk microbiota as a function of cold-storage temperature and duration	33
Influence of three ultrasound treatments on viability, culturability, cell architecture, enzymatic activity and metabolic potential of Lacticaseibacillus paracasei 90	32
Antibodies against spike protein of SARS-CoV-2 variants in bovine whey IgG enriched fraction	31
Editorial Board	30

Editorial Board	29
The utility of a slice defect score method in understanding factors impacting the sliceability of commercial Cheddar cheese blocks	29
Using detailed milk protein composition to explain variations in rennet gelation properties	29
Editorial Board	29
Interaction of alkaline and acid treatment on the removal of proteinaceous mineral-enriched dairy fouling from UHT treatment	29
Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder	29
Microfiltration of buttermilk: Partitioning of proteins and modelling using a resistance-in-series model	29
Differences in post-translational modifications of proteins in milk from early and mid-lactation dairy cows as studied using total ion chromatograms from LC-ESI/MS	29