OOIR: Observatory of International Research

Papers

(The H4-Index of Food Research International is 80. 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 2022-06-01 to 2026-06-01.)

Article	Citations
Editorial Board	399
Multi-omic approaches provide insights into the molecular mechanisms of Sojae semen germinatum water extract against overactive bladder	344
Editorial Board	239
Main urinary biomarkers of golden berries (Physalis peruviana) following acute and short-term nutritional intervention in healthy human volunteers	225
Investigation of pectolytic and PR genes expression, quality and phytochemical contents in organic and non-organic table grapes at harvest and during storage	197
Editorial Board	194
Humidity-responsive release of E-2-Hexenal based on Michael addition reaction for berry spoilage control	185
Editorial Board	183
Baru (Dipteryx alata) proteins as plant-based carriers for flavanones: Exploring the kinetics and thermodynamics of complex formation	163
Changes in urinary metabolomics after meat-containing meals with and without cruciferous or apiaceous vegetables indicate modulation of nucleotide metabolism in addition to xenobiotic metabolism: A ra	162
Chitosan augments bioactive properties and drought resilience in drought-induced red kidney beans	155
Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing – A comparative approach	154
Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream	147
Climate change threatens the microbiological stability of non-refrigerated foods	143
Encapsulation of oleanolic acid into cyclodextrin metal-organic frameworks by co-crystallization: Preparation, structure characterization and its effect on a zebrafish larva NAFLD model	141
Enzymatic characteristics and catalytic mechanisms of opine dehydrogenases from jumbo squid (Dosidicus gigas) for acidic opine formation	141
Bioaccessibility of phytochemicals and nutrients in nixtamalized Cucurbita spp.: An in vitro and microstructural assessment	138
Real-time spatial quantification of gastric acid diffusion in whey protein gels with different NaCl concentrations by wide-field fluorescence microscopy	137
Novel carboxymethyl chitosan/N-acetylneuraminic acid hydrogel for the protection of Pediococcus pentosaceus	133
Plant protein-quercetin complexation in food product development	128
Charentaise distillation of cognac. Part I: Behavior of aroma compounds	128
Application of the protease-resistant antimicrobial peptide R7I, composed of natural amino acids, as a functional food ingredient for modulating intestinal health	126
Nutritional and technological potential of umbu-caja and soursop co-product flours	126
Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek	126
Simulated analog crayfish meat based on 3D print: Effect of crayfish oil emulsion on gel properties of surimi	122

Green tea fermented by Ganoderma lucidum presented anti-obesity properties via enhanced thermogenesis in vitro and on C57BL/6J mice	121
Six types of tea extracts attenuated high-fat diet-induced metabolic syndrome via modulating gut microbiota in rats	120
Effects of microbial fermentation on tea in alleviating obesity symptoms: Insights from microbiome and metabolomics	117
Consumers’ attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique	116
Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity	116
Preparation of functional oils rich in diverse medium and long-chain triacylglycerols based on a broadly applicable solvent-free enzymatic strategy	112
Effect of amorphous degree on the structure of octenyl succinate anhydride starch and emulsion stability	108
Ultrasound accelerates pickling of reduced-sodium salted duck eggs: An insight into the effect on physicochemical, textural and structural properties	106
Quality assessment of commercial dried ginger (Zingiber officinale Roscoe) based on targeted and non-targeted chemical profiles and anti-inflammatory activity	106
Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews)	105
EGCG attenuates Cd reproductive toxicity in Caenorhabditis elegans by modulating ER-mitochondrial interactions	104
Insights into viscosity, rheology, microstructure, and in vitro digestibility of Cyperus esculentus starch-Sanxan Gum mixtures	103
Non-covalent assembly of folic acid with lactoferrin: multi-spectroscopy, docking, and dynamics elucidate binding and functional implications	103
Corrigendum to “Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits” [Food Res. Int. 164 (2023) 112384]	101
A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning	100
Ultrasound combined with basic amino acids treatment: An effective strategy for mitigating gel deterioration in repeatedly freeze-thawed myofibrillar proteins	99
Enzymatic synthesis of chitooligosaccharide-caffeic acid conjugates to enhance the physical and oxidative stability of whey protein isolate-stabilized emulsions	98
Structural and physical-chemical properties of milk fat globules fractionated by a series of silicon carbide membranes	98
Hemp microgreens as an innovative functional food: Variation in the organic acids, amino acids, polyphenols, and cannabinoids composition of six hemp cultivars	97
Chemical and LC–MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage	96
Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques	95
Controlled release of bittern-loaded water-in-water emulsion as a novel strategy to regulate the gelation properties of tofu	95
Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake	94
Fermentation of second cheese whey by Propionibacterium freudenreichii: Metabolomic profiling and pathway insights for valorization	94
Critical temperature and minimal water preservation of Litopenaeus vannamei in household refrigerators: Survival and quality responses	93
Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages	93
Improvement of surimi gel quality by lotus leaf and its aqueous extract: Insights from gel properties, digestive characteristics, and functional activities	92
Precursor template-induced egg white-derived peptides self-assembly for the enhancement of curcumin: Structure, environmental stability, and bioavailability	91
A comprehensive comparative analysis of fatty acid profiles and GC–MS based metabolomics in Barbari and Beetal goat milk	91
Unraveling mechanism of odor-induced taste enhancement in air-dried beef: an integrated approach combining GC-O-MS, intelligent sensory, and molecular docking	91
Fabrication and saltiness enhancement of salt hollow particles by interface migration	90
Harnessing artificial intelligence for advancements in Rice / wheat functional food Research and Development	90
Formation and control of heterocyclic amines and advanced glycation end products in traditional Chinese braised pork belly: The role of food additives	89
Enhancing emulsifying properties of coconut endosperm pomace cellulose through ball milling, plasma, and ultrasonication: Structural modification-driven interfacial behavior and Pickering emulsion sta	89
Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment	89
From waste to the gut: Can blackcurrant press cake be a new functional ingredient? Insights on in vivo microbiota modulation, oxidative stress, and inflammation	89
Flat bread baking: Single to double layer transition	87
Simultaneous detection of glycinin and β-conglycinin in processed soybean products by high-performance liquid chromatography-tandem mass spectrometry with stable isotope-labeled standard peptides	87
Comparative analysis of protein composition, digestion dynamics, and amino acid release between preterm infant formula and human milk: Implications for preterm infant formula optimization	87
Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals “Spatial-Temporal-Content” changes of parishins in Gastrodiae Rhizoma during the steaming process	87
The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review	86
Gellan–aloe vera aerogels for active food packaging: Structural properties and antimicrobial performance	86
Flax Lignans modulate the digestion and absorption of α-linolenic acid in sunflower phospholipid-stabilized nanoemulsions: In vitro digestion simulation and in vivo studies in mice	86
Impact of chickpea hummus on postprandial blood glucose, insulin and gut hormones in healthy humans combined with mechanistic studies of food structure, rheology and digestion kinetics	86
Lesser mealworm (A. diaperinus) protein as a replacement for dairy proteins in the production of O/W emulsions: Droplet coalescence studies using microfluidics under controlled conditions	85
Oilomics: An important branch of foodomics dealing with oil science and technology	85
Comparative study of encapsulated cannabidiol ternary solid dispersions prepared by different techniques: The application of a novel technique jet milling	84
Comparative in vivo study on the digestion behaviors of three typical saturated dietary fats in Sprague Dawley rats	84
Oral processing and oral comfort appreciation of whey-enriched dairy products by older adults	83
Multi-scale changes of starch in type I sourdough fermentation system induced by wheat bran dietary fiber: from thermal properties, crystal structure, and in vitro digestibility behavior	82

Microbial interactions between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in the fermented fish juice system	81
Natural antimicrobials synergistically coupled with nanomotors: An innovative strategy for biofilm eradication	81
Discovery of specific antioxidant peptide from Chinese Dahe black pig and hybrid pig dry-cured hams based on peptidomics strategy	81
Degradation of sweet corn cob polysaccharides by ultrasound-assisted H2O2/Vc treatment: Structural characterization and hypoglycemic effects in vitro and in vivo	81
Analysis and comparison of lipids in Saanen goat milk from different geographic regions in China based on UHPLC-QTOF-MS lipidomics	80