OOIR: Observatory of International Research

Papers

(The H4-Index of International Dairy Journal 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 2022-01-01 to 2026-01-01.)

Article	Citations
Editorial Board	87
Corrigendum to “Monitoring the properties during ripening of full-and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk” [International Dairy Journal 150 (2024) 105859]	82
Editorial Board	71
Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments	63
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	60
Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese	49
Comparison of milk-clotting activity measurement using the Berridge's operator-based approach and a proposed digital method	48
Geographical and seasonal dynamics of nutritional and functional profiles in Maiwa yak milk from the Qinghai-Tibetan Plateau	47
Application of electrospun biomimetic packaging materials for prolonged preservation and quality retention of Mongolian cheese	47
The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture	44
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	44
Comparative analysis of high-protein and lactose-reduced semi-skim yogurt production at different scales: Effects on lactic fermentation metabolites, physicochemical, microbiological and physical prop	42
A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product	41
Editorial Board	39
Changes in milk components, amino acids, and fatty acids of Bactrian camels in different lactation periods	39
Bovine colostrum casein: Post-partum dynamics of micelle size, content, and associated traits	38
Evaluation of in vitro antirotaviral activity of lactoferrin from different species using a human intestinal model	38
Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese	37
Similarity index and soap forming capacity in milk fat- and OPO-containing infant formulas	37
Physicochemical properties of fluid milk with different heat treatments and HS-GC-IMS identification of volatile organic compounds	37
Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores	35
Editorial Board	35
Health implication of lactose intolerance and updates on its dietary management	35
Quality, safety, and microbiological assessment of loose market milk and antibiotic resistance analysis of Escherichia coli isolates in different areas of Faisalabad, Pakistan	34
Understanding and mitigating adverse biological responses resulting from β-casomorphin-7: Strategies, challenges, and future directions – A review	34

Understanding the effect of homogenisation pressure on emulsion and foam properties of aerosol whipping cream	33
Comparative evaluation of amino acid profiles in buffalo colostrum and mature milk	31
Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality	31
Editorial Board	30
An extraordinary dairy phage and its properties: Occurrence, growth, inactivation, survival	30
Diversity analysis of the yeast and fungal community structure in Kazak cheese from the Yili Pastoral area in Xinjiang	30
Fat-free fermented concentrated milk protein-based microgel dispersions manufactured at technical scale: Production parameters as drivers of textural properties	30