OOIR: Observatory of International Research

Papers

(The H4-Index of Food Research International is 75. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating	306
Corrigendum to “Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits” [Food Res. Int. 164 (2023) 112384]	255
Degradation of sweet corn cob polysaccharides by ultrasound-assisted H2O2/Vc treatment: Structural characterization and hypoglycemic effects in vitro and in vivo	190
Effect of amorphous degree on the structure of octenyl succinate anhydride starch and emulsion stability	177
A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning	170
Mechanism of needle electrode-derived pulsed electric fields on the structural and physicochemical properties of pork salting	156
Oxidation alters bioactivity of myofibrillar proteins digests: Evidence from ROS generation and inflammatory response in Caco-2 cells, and peptide transport in Caco-2 monolayer model	154
Modulation of gut microbiota and storage stability of yogurt fortified with novel EPS-producing Lactiplantibacillus plantarum DPA1C	154
Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics	146
Formation and control of heterocyclic amines and advanced glycation end products in traditional Chinese braised pork belly: The role of food additives	145
A disposable microfluidic aptasensor for one-step and real-time detection of sub-femtomolar-level aflatoxin B1 in food	142
Flat bread baking: Single to double layer transition	134
Editorial Board	129
Multi-omic approaches provide insights into the molecular mechanisms of Sojae semen germinatum water extract against overactive bladder	124
Editorial Board	123
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	118
A comprehensive review on anti-allergic natural bioactive compounds for combating food allergy	117
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	116
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry	116
Main urinary biomarkers of golden berries (Physalis peruviana) following acute and short-term nutritional intervention in healthy human volunteers	115
Editorial Board	114
Investigation of pectolytic and PR genes expression, quality and phytochemical contents in organic and non-organic table grapes at harvest and during storage	114
Comprehensive molecular biology and metabolomics analysis reveal the changes on muscle quality of Megalobrama amblycephala exposure to ammonia nitrogen during transportation	113
Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun	112
Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage	111

Real-time spatial quantification of gastric acid diffusion in whey protein gels with different NaCl concentrations by wide-field fluorescence microscopy	107
Gellan–aloe vera aerogels for active food packaging: Structural properties and antimicrobial performance	105
“That Looks Like My Kitchen!” − Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VR	105
Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage	103
The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrots	103
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	103
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems	102
Quality assessment of Portuguese monofloral honeys. Physicochemical parameters as tools in botanical source differentiation	101
Analysis and comparison of lipids in Saanen goat milk from different geographic regions in China based on UHPLC-QTOF-MS lipidomics	100
Chemical and LC–MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage	98
Antiproliferative effects and main molecular mechanisms of Brazilian native fruits and their by-products on lung cancer	96
Chitosan augments bioactive properties and drought resilience in drought-induced red kidney beans	91
Editorial Board	90
Anti-diabetic effect of hesperidin on palmitate (PA)-treated HepG2 cells and high fat diet-induced obese mice	90
Novel carboxymethyl chitosan/N-acetylneuraminic acid hydrogel for the protection of Pediococcus pentosaceus	89
Development of multi-species biofilm formed by thermophilic bacteria on stainless steel immerged in skimmed milk	89
A novel yolk-shell nanoparticles delivery system based on Polygonatum polysaccharides and PCC1 for synergistic anti-aging	89
Physicochemical properties and Strength analysis of vitreous encapsulated solids for the safe delivery of β-Carotene	87
Harnessing artificial intelligence for advancements in Rice / wheat functional food Research and Development	87
Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption	87
Advances of nanofluid in food processing: Preparation, thermophysical properties, and applications	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
Ultrasound accelerates pickling of reduced-sodium salted duck eggs: An insight into the effect on physicochemical, textural and structural properties	86
Hemp microgreens as an innovative functional food: Variation in the organic acids, amino acids, polyphenols, and cannabinoids composition of six hemp cultivars	86
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation	85
Coffee fermentation process: A review	85
Super antioxidant and high antibacterial ability bi-functional xylitol/2-hydroxypropyl-β-cyclodextrin carbon dots with hydroxyl-functionalized for rainbow trout preservation	85
Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques	84
Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties	84
Identification of the key tryptophan metabolic characteristics of Lactiplantibacillus plantarum for aryl hydrocarbon receptor activation and ulcerative colitis alleviation	83
Non-targeted metabolomics identifies biomarkers in milk with high and low milk fat percentage	83
Consumers’ attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique	83
Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews	82
A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process	81
Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals “Spatial-Temporal-Content” changes of parishins in Gastrodiae Rhizoma during the steaming process	80
Rheological and physicochemical properties of Spirulina platensis residues-based inks for extrusion 3D food printing	79
The evolutionary relationship between sugar-sweetened beverages and type 2 diabetes mellitus since 1989	79
Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein	79
Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi	79
Preparation of core–shell hordein/pectin nanoparticles as quercetin delivery matrices: Physicochemical properties and colon-specific release analyses	79
Unraveling the mysteries of food allergens: aptamer-driven detection and suppression strategies	78
Effect of edible oil type on the formation of protein-bound Nε-(carboxymethyl)lysine in roasted pork patties	78
Structural, functional and proteomic differences of proteins extracted from white garlic and Laba garlic	78
Unraveling the alkaloid diversity and pharmacological potential of Ocimum: Integrated UPLC-MS/MS, network pharmacology, and transcriptomic insights for functional food and drug discovery	78
Fabrication and saltiness enhancement of salt hollow particles by interface migration	77
Zn2+ chelating peptide GFLGSP: Characterization of structure/Zn2+ chelating mode and the potential mechanisms for promoting Zn2+ transport in Caco-2 cells	77
Climate change threatens the microbiological stability of non-refrigerated foods	77
Curcumin and 10-undecenoic acid as natural quorum sensing inhibitors of LuxS/AI-2 of Bacillus subtilis and LasI/LasR of Pseudomonas aeruginosa	76
Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages	76
Comprehensive assessment of rice bran dietary fiber on gut microbiota composition and metabolism during in vitro fermentation	76

Influences of thioalcohols on the release of aromas in sesame-flavor baijiu	75
Insights into viscosity, rheology, microstructure, and in vitro digestibility of Cyperus esculentus starch-Sanxan Gum mixtures	75
Oxidation-resistant nanoliposomes loaded with osteogenic peptides: Characteristics, stability and bioaccessibility	75
Evolution-aided improvement of the acid tolerance of Levilactobacillus brevis and its application in sourdough fermentation	75