OOIR: Observatory of International Research

Papers

(The median citation count of Food Science and Technology International is 2. 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
Preservation of poultry meat using Tetraclinis articulata essential oil during refrigerated storage	16
Biofilm busters: Exploring the antimicrobial and antibiofilm properties of essential oils against Salmonella Enteritidis	14
Development and evaluation of functional whey Mango beverage enriched with novel probiotic bacteria isolated from Egyptian human and cow milks	14
Valorization of persimmon fruit ( Diospyrus kaki ) waste as a source of carotenoids	14
Effect of ultra violet (UV-C) and cold storage on orange juice quality	13
Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties	11
Influence of pumpkin ( Cucurbita pepo ) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati	11
Preparation and nutritional characterisation of protein concentrate prepared from foxtail millet (Setaria italica)	11
Physicochemical and microbiological evaluation of treated Gastrodia elata with combination of slightly acidic electrolyzed water and lithium magnesium silicate under certain temperatures and di	11
Use of starter culture on biotransformation processes of Coffea arabica (L.) from Southwestern Antioquia, Colombia	11
Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage	11
An investigation on the effect of ultrasonication and microfiltration processing on the quality of king coconut (Cocos nucifera var. aurantiaca) water compared to minimal and thermal processing	11
Regulation of fructose levels on carbon flow and metabolites in yeast during food fermentation	10
Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd	10
Effect of red beet cooking water on yoghurt's physico-chemical, textural and antioxidant characteristics	9
Structure, nutritional composition, and functionality of xylanase/microwave radiation-pretreated tiger nut	9
Development of ready-to-eat, easy-chewing black peanut kernels for older adults through optimized pre-soaking and steamed softening	9
Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties	9
Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread	9
Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach	9
Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation	9
Evaluation of the antimicrobial effect of encapsulated cumin seed essential oil in chickpea protein–maltodextrin matrix and its potential to extend the shelf life of meatballs	8
Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots	8
Microbial safety and quality indicators of UV-treated tropical fruit beverages	8
The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh “Angelino” plums	8

Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose	8
Effect of argon-enriched modified atmosphere on the over quality and bioactive compounds of ready-to-use broccoli rabe (Brassica rapa sylvestris L. var. esculenta) during the storage	7
Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins	7
Four-dimensional food printing: A revolutionary approach to next-generation foods	7
Chitosan-based nanocapsules by emulsification containing PUFA concentrates from tuna oil	7
Ancient Latin-American food crops: An overview of their nutraceutical and antiobesity peptides	7
Corrigendum to “Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger”	7
Development of an exposure assessment industrial model for Bacillus cereus in rice matrix containing insect chitosan	7
Effect of meat type and fat level on burger meat characteristics: A combined approach using imaging and sensory techniques	7
Effect of corn silk powder on the baking and quality dynamics of muffins	7
Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying	7
A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper	7
Development of technology for producing wheat bread enriched with soy ingredient	7
Production of partially hydrogenated soybean oil with low trans-fatty acids using surface dielectric barrier discharge cold plasma	6
Synthesis and characterization of chitosan/montmorillonite nanocomposites for application as edible coating	6
Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies	6
Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy	6
Effect of calcium levels on structure and function of mitochondria in yeast under high glucose fermentation	6
Effect of ozone treatment on microbial and quality alteration of onions during 2 months storage	6
Evaluation of the effects of canning variables on the mineral composition of canned cowpeas (Vigna unguiculata l. Walp) using multi-response analysis	6
Enhanced H₂S biogenesis followed by its postharvest application retarded senescence development by promoting multiple antioxidant protection systems in button mushroom during cold storage	6
Evaluation of the performance of low-fat (oil-fat) dressings based on chemically modified Guayabo plantain starch (Musa paradisiaca L.)	6
Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing	6
Psyllium (Plantago ovata Forsk) in frozen banana pulp: Influence on rheological, nutritional and sensory characteristics	6
Soybean residue (okara) modified by extrusion with different moisture contents: Physical, chemical, and techno-functional properties	6
Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choices	6
Modeling the γ-irradiation inactivation kinetics of foodborne pathogens Escherichia coli O157:H7, Salmonella, Staphylococcus aureus and Bacillus cereus	5
Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia	5
Analysis and health risk assessments of heavy metals and nitrate migration into pickle beverages	5
Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee	5
Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin	5
Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum (Sorghum bicolor L. Moench) and a sprouted legume (Phaseolus lunatus L.)	5
Postharvest shelf life extension of minimally processed kale at ambient and refrigerated storage by use of modified atmosphere	5
Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica	5
Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours	5
Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour	5
The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging	5
Effect of modified atmosphere packaging with different gas mixtures on the texture and muscle proteins of Pacific white shrimp (Litopenaeus vannamei) during cold storage	4
Effects of a cold plasma-assisted shrimp processing chain on biochemical and sensory quality alterations in Pacific white shrimps (Penaeus vannamei)	4
Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat	4
Carrageenan functional film integrated with Pickering Emulsion of Oregano Oil Stabilized by Cationic Nanocellulose for Active Packaging	4
Potential applications of Rhodomyrtus tomentosa leaf extract as natural anti-staphylococcal additive in food systems: Efficacy and in vivo safety evaluation	4
Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans	4
Cold plasma technology: An insight on its disinfection efficiency of various food systems	4
Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread	4
Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam	4
Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice	4
Impact of temperature fluctuations on quality changes of frozen green beans and carrots during storage	4
Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical, microbial, rheological, and sensory properties	4
Shelf-life enhancement of silver carp fillets using psyllium gum/sodium-alginate coatings incorporated with Heracleum persicum essential oil and CuO nanoparticles	4

Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions	4
Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus	4
Physicochemical properties and sensory profile of some breeds of rabbits in Algeria	4
Bread preparation by partial replacement of wheat by germinated sorghum	4
Probiotic set yogurt infused with orange pulp: A multifaceted evaluation of nutritional, antioxidant, and physical attributes	4
Apple peel flour instead of sugar in sponge cake: Nutritional, sensory, physical, and microbiological evaluation	3
Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage: Generation and isolation of bioactive peptides	3
Comparison of modelling approaches for the prediction of kinetic growth parameters of Pseudomonas spp. in oyster mushroom (Pleurotus ostreatus)	3
Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence	3
Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06 on the sensory properties and co	3
Novel immobilization method of Lactiplantibacillus plantarum in grains for dry food products	3
Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment	3
The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry (Vaccinium spp.)	3
Growth and survival of Listeria monocytogenes during the manufacture and storage of artisanal kefir	3
Optimization of the extrusion parameters for the production of lentil–quinoa extrudates enriched with pumpkin	3
Combination of sodium alginate and nitric oxide reduces browning and retains the quality of fresh-cut peach during cold storage	3
Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage	3
Effect of rice bran protein concentrate as wall material adjunct on selected physicochemical and release properties of microencapsulated β-carotene	3
Effect of ultrasound pretreatment and soaking time on Quinoa malting	3
The spatial distribution and migration of three typical fungicides in postharvest satsuma mandarin (Citrus unshiu Marc.) fruit	3
Technological properties, shelf life and consumers’ acceptance of high-fibre cookies prepared with juice processing by-products	3
Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork	3
Combined effect of electrolyzed water (EW) and sonication with equilibrium modified atmosphere packaging for prolonging storage stability of fresh strawberry	3
Effect of silver nanoparticles in polyethylene packaging on physicochemical, microbiological, and textural properties of oil cake	3
Prevalence and molecular characterization of shiga toxin-producing Escherichia coli in animal source foods and green leafy vegetables	3
Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution	3
Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt	3
Modeling the combined resistance to microwave treatments and salt conditions of Escherichia coli and Staphylococcus aureus	3
Synergistic effect of ultrasound and citric acid treatment on functional, structural and storage properties of hog plum (Spondias mombin L) bagasse	3
The effect of crisping, misting, and storage temperature on the survival or growth of Listeria monocytogenes and natural psychrotrophic bacteria on romaine lettuce	3
Assessment of physicochemical parameters, bioactive compounds, biological activities, and nutritional value of the most two commercialized pollen types of date palm (Phoenix dactylifera L.) in	3
Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp (Metapenaeus dobsonii) during cooking and freezing cycle	2
Lactic acid bacteria as an adjunct starter culture in the development of metabiotic functional turmeric (Curcuma longa Linn.) beverage	2
Exploring the antioxidant and antimicrobial efficacy of ethanolic extract of Terminalia arjuna in meat batter	2
Investigations on the shelf life of rainbow trout fillets covered by quinoa biofilms enriched with different essential oils (Nigella sativa and Mentha piperita)	2
Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption	2
Fabrication of active whey Protein isolate/oleic acid emulsion based film as a promising bio-material for cheese packaging	2
Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram	2
The effect of high-power ultrasound pretreatment on drying efficiency and bioactive compounds of chokeberry (Aronia melanocarpa L.)	2
Application of biodegradable colorimetric films based on purple tomatoes anthocyanins loaded chitosan and polyvinyl alcohol in pork meat	2
Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets	2
Process optimisation for enzymatic clarification of indigenous wild watermelon (Citrullus lanatus) juice	2
Microbiological, sensory, and chemical properties of high-quality tempeh made with instant Mosaccha tempeh inoculum powder	2
A research note: Effect of Hofmeister salts on meat iridescence in cooked pork	2
Improving microbiological safety and quality of apple juice through lactic acid sanitization and Lacticaseibacillus casei biopreservation	2
Efficacy of modified active packaging with oxygen scavengers for the preservation of sliced Iberian dry-cured shoulder	2
Blending as a sample preparation protocol for mitigating intra- and inter-fruit heterogeneity in sensory analysis of sweetness and acidity in tomatoes	2
Prioritization of vegetable-borne biological hazards in Argentina using a multicriteria decision analysis tool	2
Antibacterial, bacteriolytic, and antibiofilm activities of the essential oil of temu giring (Curcuma heyneana Val.) against foodborne pathogens	2
An emerging application of gamma irradiation in reducing higher levels of hydroxymethyl furfural (toxic hazard) in date syrup and enhancing the microbial and nutritional quality	2
Ultrasonication and thermosonication applied in the processing of jalapeno pepper ( Capsicum annuum var. annuum ) sauce	2
The effects of packaging type and storage temperature on some of UHT milk quality indexes	2
Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying	2
Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix	2
High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance	2
Influence of ultrasound application on the microbiota of raw goat milk and some food pathogens including Brucella melitensis	2
Effect of tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice	2
Optimization of process conditions for effective ohmic heating of greater lizardfish (*saurida tumbil*) sausage via response surface methodology	2
Effect of ultrasound processing on rheological properties and color of green food products	2
Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams	2
Production of ostrich meat pâtés: Design of a food safety management system	2
Gluten-free wafer formulation: Development, characterisation and addition of flavourings with antioxidant capacity	2
Microencapsulation of steroidal saponins from agave sap concentrate using different carriers in spray drying	2
Evaluating the potential for utilising migratory locust powder (Locusta migratoria) as an alternative protein source in peanut-based ready-to-use therapeutic foods	2
Radio frequency-only thermal processing of skimmed milk powder: Case study on the influence of RF heating profile on quality and Salmonella Typhimurium inactivation	2
Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour	2
Eradication of multiple-species biofilms from food industrial and domestic surfaces using essential oils	2
Antimicrobial effect of dried koruk ( Vitis vinifera L.) pomace against food-borne pathogens inoculated in kofte	2
Effect of peeling, cutting, or shredding of lettuce, carrot, or potato on the efficacy of chlorine disinfection	2
Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate	2
Effects of fat level, prebiotics, and production methods on the quality and shelf life of synbiotic kefir from Buffalo milk	2