OOIR: Observatory of International Research

Papers

(The H4-Index of Food Research International is 69. 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
Highly sensitive smart chitosan/zein film cross-linked with Fe2+ chelated red radish anthocyanins nanoparticles for mushroom freshness monitoring	272
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07	256
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage	227
Modeling Geobacillus stearothermophilus spores inactivation in plant-based drinks to design UHT processing	180
Authenticating vintage in white tea: Appearance-taste-aroma-based three-in-one non-invasive anticipation	141
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation	136
Modulating the highland barley hordein/glutelin ratio can improve reconstituted fermented dough characteristics to promote Chinese Mantou quality	133
Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography–olfactometry, odor activity values, and metabolomics	128
Assessment of changes in sensory perception, biometrics and emotional response for space exploration by simulating microgravity positions	123
Exploring the feasibility of RS4-type resistant starch as a fat substitute in low-fat mayonnaise: An evaluation of the effects of acylated starches with different chain lengths	120
A targeted reformulation of safflower oil: Enhancing anti-inflammatory potential and market competitiveness through ω3 enrichment	120
Dietary polysaccharides from dragon fruit pomace, a co-product of the fruit processing industry, exhibit therapeutic potential in high-fat diet-induced metabolic disorders	120
Fabrication and saltiness enhancement of salt hollow particles by interface migration	119
Feeding systems change yak meat quality and flavor in cold season	119
A comparative study of the composition of microorganisms and metabolites in different β-casein genetic types of dairy cows based on metagenomics and non-targeted metabolomics	116
Preparation and texture assessment of purple red rice bran anthocyanins-rice starch based dysphagia food masses	115
Effect of nutrition warning, brand, and claims on the perception of product healthiness by Brazilian consumers	115
Antibacterial activity of zinc oxide nanoparticles against Shewanella putrefaciens and its application in preservation of large yellow croaker (Pseudosciaena crocea)	113
Surfactant-free W/O high internal phase emulsions co-stabilized by beeswax and phytosterol crystal scaffold: A promising fat mimetic with enhanced mechanical and mouthfeel properties	112
Development and characterization of soy protein-based custard-like soft foods for elderly individuals with swallowing difficulties	111
A comprehensive quantitative LC-MS/MS method for rapid gelatin source identification in food products: Comparison with PCR	111
Chitosan suspension enriched with phenolics extracted from pineapple by-products as bioactive coating for liposomes: Physicochemical properties and in vitro cytotoxicity	110
Towards microbial consortia in fermented foods for metabolic engineering and synthetic biology	110
Enhancing shelf-life of dried goji berry: Effects of drying methods and packaging conditions on browning evolution	109
Strong, tough, antibacterial, antioxidant, biodegradable multi-functional intelligent hydrogel film for real-time detection and maintenance of salmon freshness	104

Xylooligosaccharides: A comprehensive review of production, purification, characterization, and quantification	103
Impact of polysaccharide addition on the technological aspects of low lactose milk powders	101
Integrated microbiome and metabolome analysis reveals the key role of taurohyocholate in the treatment of hyperuricemia with Lacticaseibacillus rhamnosus 2016SWU.05.0601	101
Effects of isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage	99
Molecular mechanism of the interactions between coffee polyphenols and milk proteins	98
Oral-gastric digestion effect of emulsion-type ingredient of avocado seed and cytotoxic potential in gastric cancer cell	94
Can operational parameters impact spray-dried bacteria viability and production costs? An experimental study with autochthonous Lactococcus lactis subsp. lactis isolated from Amazonian artisanal chees	94
Alcogels based on secalin and konjac glucomannan composites for the controlled release of curcumin	94
Portable spectral reflectance for rapid discrimination of honey with a protected designation of origin from Ortigueira, Brazil	91
Integrated microbiome and metabolomics analysis of spoilage characteristics of modified atmosphere packaged pork	88
Technological innovations for reducing tomato loss in the agri-food industry	87
Physicochemical and microstructural properties of frozen cooked noodles during frozen storage affected by enzymatically interesterified soybean oil-based plastic fat	87
Ultrasound-treated hybrid protein gels from pea and whey: A comparison of gastric breakdown mechanisms with commercial protein-based foods	85
Selective extraction of zearalenone from corn steep liquor for raw material of standard substance using polyamide membrane	85
Multifunctional Lactiplantibacillus plantarum SQ1 from Baijiu Daqu: Application of histamine degradation and probiotic potential in yogurt production	85
Encapsulation of oleanolic acid into cyclodextrin metal-organic frameworks by co-crystallization: Preparation, structure characterization and its effect on a zebrafish larva NAFLD model	84
Enhanced interfacial stabilization of high internal phase emulsion using goose liver protein via ultrasonication fortified interfacial curcumin complexation	84
Effect of scenting process on the taste profile of jasmine green tea and the potent bitterness-enhancing compound in jasmine flowers	83
Ultrasound improves the digestibility of oxidized silver carp (Hypophthalmichthys molitrix) myofibrillar protein: Changes from structure to peptide release	83
Development of novel process for production of high-protein soybean semolina and its functionality	81
Plasma and ultrasound-treated cashew apple juices: An NMR analysis approach of its sugars, amino and organic acids	81
Real-time monitoring of fermentation processes in wine production with benchtop 1H NMR spectroscopy	80
Pesticide residues in grapes and wine: An overview on detection, health risks, and regulatory challenges	80
Exploring the bioaccessibility, in vitro colonic fermentation, and the impact on the intestinal microbiota of allyl-and benzyl-isothiocyanate from white and Ethiopian mustard	80
Fabrication of stable hydrogel microspheres with hydrophobic shell using water-in-water (W/W) Pickering emulsion template	79
Machine learning-based classification and prediction of typical Chinese green tea taste profiles	79
Elucidation of the potential mechanism of tannase in removing the astringency of hickory nuts and its effect on flavor profile utilizing wide-targeted metabolomics, E-nose, and HS-SPME-GC–MS	79
Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation	79
Ice-sonication enzymatic extraction: A novel approach for enhancing honey-infused ready-to-drink black tea with comparative analysis of honey types	78
Mead production and quality: A review of chemical and sensory mead quality evaluation with a focus on analytical methods	75
Exploring key aroma differences of three Fenghuang Dancong oolong teas and their perception interactions with caffeine via sensomics approach	75
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation	75
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	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
Enhanced antihypertensive chicken by-product hydrolysate fraction after its separation by electrodialysis with ultrafiltration membrane (EDUF)	72
Application of whole genome sequenced selected Pediococcus acidilactici to tailor the making of the spreadable fresh ewe’s milk “Quadrello di Ovino” cheese to the production area	72
Lipids-modified starch: Advances in structural characteristic, physicochemical property, and application	72
Distribution characteristics and seasonal variation of microbial communities in powdered infant formula processing environment	72
Comparative study on static and dynamic digest characteristics of oat β-Glucan and β-Gluco-Oligosaccharides	71
Unlocking the biorefinery approaches to valorize sugar beet leaves (B. Vulgaris L.) for food industry applications: A critical review	71
L-lysine enhances pork color through antioxidant activity and myoglobin conformational changes	71
Evaluation and validation of angiotensin-converting enzyme inhibitory activity of moringa oleifera, quercetin, and isoquercetin: A comparative study of fluorescence and absorbance measurement methods	70
Unveiling the structural and physico-chemical properties of glutenin macropolymer under frozen storage: Studies on experiments and molecular dynamics simulation	70
Diverse impact of topography and cultivation location on the polyphenolic profiles and certain sensory attributes of ‘País’ heritage wines from the Maule dryland region (Chile)	70
Exploring the effect of L-theanine synergised with EGCG on starch digestibility in ultrasonic field from different perspectives	69
Development of endolysin-integrated pH-responsive antiadhesive and antibacterial coatings with nanorods for the prevention of cross-contamination in fresh produce	69
Hazelnut skin polyphenolic green extract as a promising natural antioxidant in pork burgers: Assessment of quality parameters and consumer acceptance	69
Do cooking techniques influence copper bioaccesibility in foods after in vitro digestion/fermentation in adults and children?	69
Assessment of role of glucose oxidase, flavonoids, copper and iron on the generation of hydrogen peroxide in honey	69