OOIR: Observatory of International Research

Papers

(The TQCC of Food Science and Technology International is 4. 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
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
Biofilm busters: Exploring the antimicrobial and antibiofilm properties of essential oils against Salmonella Enteritidis	14
Effect of ultra violet (UV-C) and cold storage on orange juice quality	13
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
Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties	11
Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd	10
Regulation of fructose levels on carbon flow and metabolites in yeast during food fermentation	10
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
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
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
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
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
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
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
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
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
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
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
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