OOIR: Observatory of International Research

Papers

(The H4-Index of Food Research International is 73. 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 2021-08-01 to 2025-08-01.)

Article	Citations
Chitosan augments bioactive properties and drought resilience in drought-induced red kidney beans	274
Corrigendum to “Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits” [Food Res. Int. 164 (2023) 112384]	217
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	161
Multi-omic approaches provide insights into the molecular mechanisms of Sojae semen germinatum water extract against overactive bladder	151
Editorial Board	148
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating	145
Editorial Board	139
Comparative proteomic analysis of wild-type and a SlETR-3 (Nr) mutant reveals an ethylene-induced physiological regulatory network in fresh-cut tomatoes	139
Foxtail millet prolamin-pectin nanoparticles enhanced the stability and bioavailability of β-sitosterol	132
Characterization, adsorption kinetic and in vitro release behavior of curcumin loaded with porous mannitol and porous lactose: Template agent method vs. Pore-forming agent method	130
Editorial Board	129
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation	128
Novel carboxymethyl chitosan/N-acetylneuraminic acid hydrogel for the protection of Pediococcus pentosaceus	120
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems	119
Preparation of functional oils rich in diverse medium and long-chain triacylglycerols based on a broadly applicable solvent-free enzymatic strategy	114
Precursor template-induced egg white-derived peptides self-assembly for the enhancement of curcumin: Structure, environmental stability, and bioavailability	114
Effects of microbial fermentation on tea in alleviating obesity symptoms: Insights from microbiome and metabolomics	110
Nutritional and technological potential of umbu-caja and soursop co-product flours	110
Encapsulation of oleanolic acid into cyclodextrin metal-organic frameworks by co-crystallization: Preparation, structure characterization and its effect on a zebrafish larva NAFLD model	109
Zn2+ chelating peptide GFLGSP: Characterization of structure/Zn2+ chelating mode and the potential mechanisms for promoting Zn2+ transport in Caco-2 cells	108
Investigating the effects of conventional and unconventional edible parts of red beet (Beta vulgaris L.) on target bacterial groups and metabolic activity of human colonic microbiota to produce novel	108
Baru (Dipteryx alata) proteins as plant-based carriers for flavanones: Exploring the kinetics and thermodynamics of complex formation	107
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	107
Mechanism and application of phenyllactic acid on the control of yogurt post-acidification caused by Lactobacillus bulgaricus	103
Impact of shear stress and moderate electric field on the global metabolic profile of a blended fruit and vegetable juice	102

A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry	100
A comprehensive review on anti-allergic natural bioactive compounds for combating food allergy	100
Comprehensive assessment of rice bran dietary fiber on gut microbiota composition and metabolism during in vitro fermentation	100
Discovery of specific antioxidant peptide from Chinese Dahe black pig and hybrid pig dry-cured hams based on peptidomics strategy	99
Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation	97
Formation and control of heterocyclic amines and advanced glycation end products in traditional Chinese braised pork belly: The role of food additives	96
Editorial Board	95
Editorial Board	95
Main urinary biomarkers of golden berries (Physalis peruviana) following acute and short-term nutritional intervention in healthy human volunteers	92
Investigation of pectolytic and PR genes expression, quality and phytochemical contents in organic and non-organic table grapes at harvest and during storage	92
Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing – A comparative approach	92
A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages	91
Advances of nanofluid in food processing: Preparation, thermophysical properties, and applications	91
Quality assessment of commercial dried ginger (Zingiber officinale Roscoe) based on targeted and non-targeted chemical profiles and anti-inflammatory activity	89
Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages	89
Climate change threatens the microbiological stability of non-refrigerated foods	87
Real-time spatial quantification of gastric acid diffusion in whey protein gels with different NaCl concentrations by wide-field fluorescence microscopy	87
Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques	86
Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake	85
Quality assessment of Portuguese monofloral honeys. Physicochemical parameters as tools in botanical source differentiation	84
Non-targeted metabolomics identifies biomarkers in milk with high and low milk fat percentage	84
Widely targeted metabolomics reveal the glucosinolate profile and odor-active compounds in flowering Chinese cabbage powder	81
Development of endolysin-integrated pH-responsive antiadhesive and antibacterial coatings with nanorods for the prevention of cross-contamination in fresh produce	81
A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics	81
Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights	80
Mastication of crisp bread: Role of bread texture and structure on texture perception	80
UHPLC-QTOF-MS-based untargeted metabolomic authentication of Chinese red wines according to their grape varieties	79
Electroluminescence aptasensor based on tetrahedral DNA nanostructure with exonuclease-assisted target cycling for detection of acetamiprid	78
Occurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPD-HPLC methodology	77
Charentaise distillation of cognac. Part I: Behavior of aroma compounds	77
A novel antioxidant peptide from soybean meal alleviates H2O2-induced oxidative damage via the Keap1-Nrf2-HO-1 pathway	76
Amino acid metabolomic analysis involved in flavor quality and cold tolerance in peach fruit treated with exogenous glycine betaine	76
Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun	76
Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein	75
Curcumin and 10-undecenoic acid as natural quorum sensing inhibitors of LuxS/AI-2 of Bacillus subtilis and LasI/LasR of Pseudomonas aeruginosa	75
Characterization of Pseudomonas spp. contamination and in situ spoilage potential in pasteurized milk production process	75
Six types of tea extracts attenuated high-fat diet-induced metabolic syndrome via modulating gut microbiota in rats	75
Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis	75
Fabrication and saltiness enhancement of salt hollow particles by interface migration	75
Changes in the ability of Listeria monocytogenes to resist thermal treatment and simulated gastric condition after exposure to sequential stresses in minced meat	74
Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage	74
Feasibility of using a realistic food bolus for semi-dynamic in vitro gastric digestion of hard cheese with pH-stat monitoring of protein hydrolysis	74
Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews)	74
Evolution-aided improvement of the acid tolerance of Levilactobacillus brevis and its application in sourdough fermentation	74
Fatty acid esters of 3-monochloropropane-1,2-diol and glycidol in palm oil: A review on current industrial-scale mitigation strategies, challenges and perspectives	73
Structural, functional and proteomic differences of proteins extracted from white garlic and Laba garlic	73
Flat bread baking: Single to double layer transition	73
Green tea fermented by Ganoderma lucidum presented anti-obesity properties via enhanced thermogenesis in vitro and on C57BL/6J mice	73