OOIR: Observatory of International Research

Papers

(The H4-Index of Food Research International is 79. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Editorial Board	391
Multi-omic approaches provide insights into the molecular mechanisms of Sojae semen germinatum water extract against overactive bladder	331
Editorial Board	233
Main urinary biomarkers of golden berries (Physalis peruviana) following acute and short-term nutritional intervention in healthy human volunteers	219
Investigation of pectolytic and PR genes expression, quality and phytochemical contents in organic and non-organic table grapes at harvest and during storage	192
Editorial Board	189
Plant protein-quercetin complexation in food product development	182
Unrevealing the in vitro impacts of Cereus jacamaru DC. cladodes flour on potentially probiotic strains, selected bacterial populations, and metabolic activity of human intestinal microbiota	178
Editorial Board	159
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating	155
Coffee fermentation process: A review	152
Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu	146
Oxidation-resistant nanoliposomes loaded with osteogenic peptides: Characteristics, stability and bioaccessibility	145
Advanced Real-Time, Non-Destructive Spectral Fingerprinting for Early microbial Spoilage Detection: AI-Integrated Raman Biosensing Platform for Scalable Food Safety and Quality	141
Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics	138
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	135
A multi-dimensional exploration of taste formation in suansun: from amino acids, organic acids, to microbial structure and function	133
Interesterified palm oil promotes insulin resistance and altered insulin secretion and signaling in Swiss mice	132
Unraveling novel umami peptides in Hericium erinaceus and its umami mechanism by ion exchange chromatography, peptidomics and molecular dynamics simulations	126
Modulation of gut microbiota and storage stability of yogurt fortified with novel EPS-producing Lactiplantibacillus plantarum DPA1C	126
A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process	125
The evolutionary relationship between sugar-sweetened beverages and type 2 diabetes mellitus since 1989	124
Pesticide residues in grapes and wine: An overview on detection, health risks, and regulatory challenges	124
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage	123
Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption	122

Application of the protease-resistant antimicrobial peptide R7I, composed of natural amino acids, as a functional food ingredient for modulating intestinal health	119
Ultrasound accelerates pickling of reduced-sodium salted duck eggs: An insight into the effect on physicochemical, textural and structural properties	117
Characterization of Pseudomonas spp. contamination and in situ spoilage potential in pasteurized milk production process	117
Nutritional and technological potential of umbu-caja and soursop co-product flours	114
Green tea fermented by Ganoderma lucidum presented anti-obesity properties via enhanced thermogenesis in vitro and on C57BL/6J mice	113
In vitro DIAAS of Swiss soybean cultivars using the INFOGEST model: Increase in protein quality from soybean to soymilk and tofu	111
Six types of tea extracts attenuated high-fat diet-induced metabolic syndrome via modulating gut microbiota in rats	110
Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins	110
Quality assessment of commercial dried ginger (Zingiber officinale Roscoe) based on targeted and non-targeted chemical profiles and anti-inflammatory activity	108
Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties	105
Mechanism and application of phenyllactic acid on the control of yogurt post-acidification caused by Lactobacillus bulgaricus	104
Occurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPD-HPLC methodology	104
A novel yolk-shell nanoparticles delivery system based on Polygonatum polysaccharides and PCC1 for synergistic anti-aging	102
Curcumin and 10-undecenoic acid as natural quorum sensing inhibitors of LuxS/AI-2 of Bacillus subtilis and LasI/LasR of Pseudomonas aeruginosa	100
Comprehensive molecular biology and metabolomics analysis reveal the changes on muscle quality of Megalobrama amblycephala exposure to ammonia nitrogen during transportation	97
Efficacy of Brazilian and Mexican front-of-package nutrition labeling systems on simulated online purchase of non-alcoholic beverages by adolescents: A randomized controlled study	97
Unraveling the alkaloid diversity and pharmacological potential of Ocimum: Integrated UPLC-MS/MS, network pharmacology, and transcriptomic insights for functional food and drug discovery	96
Simulated analog crayfish meat based on 3D print: Effect of crayfish oil emulsion on gel properties of surimi	96
Microbial interactions between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in the fermented fish juice system	95
Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun	95
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation	95
Editorial Board	92
Baru (Dipteryx alata) proteins as plant-based carriers for flavanones: Exploring the kinetics and thermodynamics of complex formation	92
Rheological and physicochemical properties of Spirulina platensis residues-based inks for extrusion 3D food printing	92
Humidity-responsive release of E-2-Hexenal based on Michael addition reaction for berry spoilage control	92
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	92
Electroluminescence aptasensor based on tetrahedral DNA nanostructure with exonuclease-assisted target cycling for detection of acetamiprid	91
Chitosan augments bioactive properties and drought resilience in drought-induced red kidney beans	91
Structural and physical-chemical properties of milk fat globules fractionated by a series of silicon carbide membranes	90
Insights into carboxymethyl cellulose enhances the stability of myofibrillar protein aqueous solution modulated by charge density	90
Corrigendum to “Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits” [Food Res. Int. 164 (2023) 112384]	90
Synergistic effect of berry wax and miswak extract in a carboxymethylcellulose-based coating for banana preservation	88
A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning	88
Evaluation of the bactericidal activity of plasma-activated NaCl solution (PAN) against foodborne pathogens: Inactivation mechanism and application to mackerel	88
Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application	87
A comprehensive review on anti-allergic natural bioactive compounds for combating food allergy	86
Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation	86
Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein	86
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry	86
Super antioxidant and high antibacterial ability bi-functional xylitol/2-hydroxypropyl-β-cyclodextrin carbon dots with hydroxyl-functionalized for rainbow trout preservation	85
Multimodal integration: Mechanisms of temperature dynamics and quality formation critical period in Daqu	85
Protecting the power of organic propolis: microencapsulation preserves phenolic bioactivity through digestion and intestinal transport	85
Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approach	85
Acrylamide and 4-methylimidazole in robusta amazônico and conilon capixaba coffees: A comparative analysis of their levels and antioxidant capacity in high-quality Brazilian Canephora	85
Antiproliferative effects and main molecular mechanisms of Brazilian native fruits and their by-products on lung cancer	84
Camel milk endogenous peptides ameliorated hyperglycemia in high-fat diet-fed C57BL/6 J mice in association with modulation of gut microbiota and the IRS/Akt and JNK/p38 pathways	84
Identification of the key tryptophan metabolic characteristics of Lactiplantibacillus plantarum for aryl hydrocarbon receptor activation and ulcerative colitis alleviation	84
UHPLC-QTOF-MS-based untargeted metabolomic authentication of Chinese red wines according to their grape varieties	83
Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis	82
Comparative proteomic analysis of wild-type and a SlETR-3 (Nr) mutant reveals an ethylene-induced physiological regulatory network in fresh-cut tomatoes	82

Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights	82
Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions	81
Robotic-automated vs. manual deep-frying of laver snack (Kimbugak): quality and uniformity comparison	81
Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil on the chemical stability of curcumin	80
A novel antioxidant peptide from soybean meal alleviates H2O2-induced oxidative damage via the Keap1-Nrf2-HO-1 pathway	79
Phycobiliproteins from algae: Current updates in sustainable production and applications in food and health	79