OOIR: Observatory of International Research

Papers

(The H4-Index of Food Research International is 81. 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 2022-08-01 to 2026-08-01.)

Article	Citations
Editorial Board	261
Multi-omic approaches provide insights into the molecular mechanisms of Sojae semen germinatum water extract against overactive bladder	240
Editorial Board	210
Investigation of pectolytic and PR genes expression, quality and phytochemical contents in organic and non-organic table grapes at harvest and during storage	187
Editorial Board	177
Humidity-responsive release of E-2-Hexenal based on Michael addition reaction for berry spoilage control	175
Editorial Board	166
Baru (Dipteryx alata) proteins as plant-based carriers for flavanones: Exploring the kinetics and thermodynamics of complex formation	153
Chitosan augments bioactive properties and drought resilience in drought-induced red kidney beans	149
Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream	143
Enzymatic characteristics and catalytic mechanisms of opine dehydrogenases from jumbo squid (Dosidicus gigas) for acidic opine formation	138
Bioaccessibility of phytochemicals and nutrients in nixtamalized Cucurbita spp.: An in vitro and microstructural assessment	133
Real-time spatial quantification of gastric acid diffusion in whey protein gels with different NaCl concentrations by wide-field fluorescence microscopy	132
Charentaise distillation of cognac. Part I: Behavior of aroma compounds	130
Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek	126
Nutritional and technological potential of umbu-caja and soursop co-product flours	125
Application of the protease-resistant antimicrobial peptide R7I, composed of natural amino acids, as a functional food ingredient for modulating intestinal health	123
Consumers’ attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique	122
Effect of amorphous degree on the structure of octenyl succinate anhydride starch and emulsion stability	121
Ultrasound combined with basic amino acids treatment: An effective strategy for mitigating gel deterioration in repeatedly freeze-thawed myofibrillar proteins	114
EGCG attenuates Cd reproductive toxicity in Caenorhabditis elegans by modulating ER-mitochondrial interactions	114
Corrigendum to “Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits” [Food Res. Int. 164 (2023) 112384]	114
Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews)	114
Insights into viscosity, rheology, microstructure, and in vitro digestibility of Cyperus esculentus starch-Sanxan Gum mixtures	114
Structural and physical-chemical properties of milk fat globules fractionated by a series of silicon carbide membranes	110

Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques	106
Critical temperature and minimal water preservation of Litopenaeus vannamei in household refrigerators: Survival and quality responses	105
Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages	104
Improvement of surimi gel quality by lotus leaf and its aqueous extract: Insights from gel properties, digestive characteristics, and functional activities	104
Precursor template-induced egg white-derived peptides self-assembly for the enhancement of curcumin: Structure, environmental stability, and bioavailability	104
Protecting the power of organic propolis: microencapsulation preserves phenolic bioactivity through digestion and intestinal transport	102
Enhancing emulsifying properties of coconut endosperm pomace cellulose through ball milling, plasma, and ultrasonication: Structural modification-driven interfacial behavior and Pickering emulsion sta	102
A disposable microfluidic aptasensor for one-step and real-time detection of sub-femtomolar-level aflatoxin B1 in food	101
Comparative proteomic analysis of wild-type and a SlETR-3 (Nr) mutant reveals an ethylene-induced physiological regulatory network in fresh-cut tomatoes	101
Antiproliferative effects and main molecular mechanisms of Brazilian native fruits and their by-products on lung cancer	100
Use of infrared spectroscopy ATR-FTIR as a rapid alternative for Colombian cocoa liquors: classification varieties and estimation of volatile compounds concentration	98
Interesterified palm oil promotes insulin resistance and altered insulin secretion and signaling in Swiss mice	97
Nitrogen regulates starch biosynthesis and multiscale structural properties of Sorghum under low-light stress	97
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	96
A multi-dimensional exploration of taste formation in suansun: from amino acids, organic acids, to microbial structure and function	96
From spectral signatures to binding behavior: an integrated FTIR chemometric and NMR study of protein–procyanidin interactions under multifactorial conditions	95
Circular packaging solutions: Active films from food waste pigments and meat industry co-products	95
Determination of the critical pH for unfolding water-soluble cod protein and its effect on encapsulation capacities	95
Kilning with smoke-affected air impacts the chemical and aromatic qualities of Cascade hops	92
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	92
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	92
Non-targeted metabolomics coupled with simulated processing strategy reveals temperature-driven flavonoid and organic acid transformations in Typhae pollen	92
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry	90
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	88
Oilomics: An important branch of foodomics dealing with oil science and technology	88
Comparative analysis of protein composition, digestion dynamics, and amino acid release between preterm infant formula and human milk: Implications for preterm infant formula optimization	88
Mechanism of high glycine dosage promoting degradation and oxidation of sorbitol for browning	87
Oral processing and oral comfort appreciation of whey-enriched dairy products by older adults	87
Guamirim (Myrcia oblongata DC.): An unexplored native Brazilian berry rich in phenolic compounds and its application in muffins	87
Natural antimicrobials synergistically coupled with nanomotors: An innovative strategy for biofilm eradication	87
Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage	86
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	86
Adaptive laboratory evolution of Lactobacillus gasseri-01 toward a safe probiotic for enhanced sulforaphane transformation	86
Development of endolysin-integrated pH-responsive antiadhesive and antibacterial coatings with nanorods for the prevention of cross-contamination in fresh produce	86
Divergent sensory-metabolic fingerprints in Longjing peach tea beverage: Decoding quality evolution under HPP versus UHT sterilization	86
Effect of edible oil type on the formation of protein-bound Nε-(carboxymethyl)lysine in roasted pork patties	85
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage	85
Interactive effect of various fatty acids and the Maillard reaction of sesame meal enzymatic hydrolysates on aroma generation	85
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems	84
Foxtail millet prolamin-pectin nanoparticles enhanced the stability and bioavailability of β-sitosterol	84
Anti-diabetic effect of hesperidin on palmitate (PA)-treated HepG2 cells and high fat diet-induced obese mice	84
Impact of shear stress and moderate electric field on the global metabolic profile of a blended fruit and vegetable juice	84
Sepia pharaonis ink derived melanin ameliorated high-fat diet induced lipid dysmetabolism: Insights from microbiome and hepatic transcription	84
Fermentation of second cheese whey by Propionibacterium freudenreichii: Metabolomic profiling and pathway insights for valorization	83
Curcumin loading in Camellia seed oil body and multi-compartment emulsion fabrication: effect of high-pressure homogenization pretreatment	83
Sodium cyclamate enhances Vibrio parahaemolyticus biofilm formation on seafood-contact surfaces	83
Construction of carboxymethyl chitosan/oxidized Astragalus polysaccharide cross-linked gel microspheres in alginate system: Improving the tolerance and functional characteristics of Lactobacillus para	83
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	82
Formation and control of heterocyclic amines and advanced glycation end products in traditional Chinese braised pork belly: The role of food additives	82

Mechanism of flavor enhancement by yeast extract and clam extract in ginger-surimi cake: Insights from flavoromics and machine learning	82
Non-monotonic effect of starch content on protein digestion in wheat noodles mediated by protein network structural changes	82
A novel yolk-shell nanoparticles delivery system based on Polygonatum polysaccharides and PCC1 for synergistic anti-aging	81
Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage	81
Scavenging multiple reactive carbonyl species simultaneously by mangiferin and its aglycone norathyriol in vitro and in vivo	81
Effects of distinct n-6 to n-3 polyunsaturated fatty acid ratios on insulin resistant and AD-like phenotypes in high-fat diets-fed APP/PS1 mice	81