OOIR: Observatory of International Research

Papers

(The TQCC of Food Science and Technology International is 5. 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 2020-05-01 to 2024-05-01.)

Article	Citations
Non-thermal plasma: An advanced technology for food industry	35
Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects	25
Antioxidant capacity in fruit of Citrus cultivars with marked differences in pulp coloration: Contribution of carotenoids and vitamin C	23
Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast	23
Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes	21
Influence of anise (Pimpinella anisum L.) essential oil on the microbial, chemical, and sensory properties of chicken fillets wrapped with gelatin film	20
Utilization of quinoa flour (Chenopodium quinoaWilld.) in gluten-free pasta formulation: Effects on nutritional and sensory properties	20
A review of the interaction between anthocyanins and proteins	20
LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage	19
Effects of cold plasma treatment on cherry quality during storage	16
Antibacterial and antibiofilm activity of essential oil of clove against Listeria monocytogenes and Salmonella Enteritidis	15
Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer	15
Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks	15
Improvement of bioactive compounds content in granadilla (Passiflora ligularis) seeds after solid-state fermentation	15
Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios	15
Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)	14
Optimization of ohmic heating-assisted osmotic dehydration as a pretreatment for microwave drying of quince	14
Methyl jasmonate alleviates chilling injury and keeps intact pericarp structure of pomegranate during low temperature storage	13
Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage	13
Production of grape pekmez by Ohmic heating-assisted vacuum evaporation	12
Inactivation of microbes on fruit surfaces using photodynamic therapy and its influence on the postharvest shelf-life of fruits	12
Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents	12
Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless	11
Maintenance of quality and bioactive compounds of cold stored pomegranate (Punica granatumL.) fruit by organic acids treatment	11
The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour	11

Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of bread	11
Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality	11
Influence of low water activity on the thermal resistance of Salmonella Enteritidis PT30 and Enterococcus faecium as its surrogate in egg powders	10
Effect of frozen storage on some characteristics of kefir samples made from cow’s and goat’s milk	10
Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce	10
Evaluation of the effect of label attributes over the purchase intention of a cashew nut functional beverage using conjoint analysis	10
Removal of aflatoxin b1 and t-2 toxin by bacteria isolated from commercially available probiotic dairy foods	10
The levels of bioactive compounds found in raw and cooked Canadian pulses	10
Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment	9
Microencapsulation of probiotics in finger millet milk complex to improve encapsulation efficiency and viability	9
Effect of argon-enriched modified atmosphere on the over quality and bioactive compounds of ready-to-use broccoli rabe (Brassica rapa sylvestrisL. var.esculenta)during the storage	9
Antioxidant properties of Klunzinger’s mullet (Liza klunzingeri) protein hydrolysates prepared with enzymatic hydrolysis using a commercial protease and microbial hydrolysis with Bacillus li	9
Identification and characterization of lytic bacteriophages specific to foodborne pathogenicEscherichia coliO157:H7	9
The effect of red and violet light emitting diode (LED) treatments on the postharvest quality and biodiversity of fresh-cut pakchoi (Brassica rapa L. Chinensis)	9
Treatment of starch films with a glow discharge plasma in air and O₂ at low pressure	9
Shelf life enhancement of guava (Psidium guajava cv. Baruipur) stored under pilot scale modified atmosphere storage system	9
Effect of particle size on composition, physicochemical, functional, and structural properties of insoluble dietary fiber concentrate from citrus peel	9
Stabilisation of betalains and phenolic compounds extracted from red cactus pear (Opuntia ficus-indica) by spray and freeze-drying using oca (Oxalis tuberosa) starch as drying aid	9
Selection of potential probiotics with cholesterol-lowering properties for probiotic yoghurt production	8
Effect of oxalic acid and salicylic acid treatments on the post-harvest life of temperate grown apricot varieties (Prunus armeniaca) during controlled atmosphere storage	8
Comparison of consumer-based methodologies for optimizing the development of new products: A case study with probiotic chocolate flavored milk	8
Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a	8
Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis	8
Mathematical modeling of thin layer microwave drying of Jaya fish (Aspidoparia jaya)	8
Nanoliposomal thyme (Thymus vulgaris) essential oil: Effects of formulation parameters	8
Impact of different processing treatments on techno and biofunctional characteristics of dhaincha (Sesbania aculeate)	8
Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin	8
Non-thermal atmospheric gas plasma for decontamination of sliced cheese and changes in quality	8
Quality of wheat breads enriched with flour from germinated amaranth seeds	8
Occurrence and enterotoxin gene profiles of Staphylococcus aureus isolated from retail chicken meat	8
Evaluating the potential for utilising migratory locust powder (Locusta migratoria) as an alternative protein source in peanut-based ready-to-use therapeutic foods	7
Effect of the type of packaging on the shelf life of ground rabbit meat	7
Optimization of the antioxidant capacity of mangosteen peels (Garcinia mangostana L.) extracts: Management of the drying extraction processes	7
Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice	7
Development and validation of a one-step modelling approach for the determination of chicken meat shelf-life based on the growth kinetics of Pseudomonas spp	7
Evaluation of the effect of neutral electrolyzed water and peroxyacetic acid alone and in combination on microbiological, chemical, and sensory characteristics of poultry meat during refrigeration sto	7
Effects of ultraviolet-C light-emitting diodes at 275 nm on inactivation of Alicyclobacillusacidoterrestris vegetative cells and its spores as well as the quality attributes of orange ju	7
Cold plasma technology: An insight on its disinfection efficiency of various food systems	6
Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools	6
The effect of different ultraviolet-C light doses on microbial reduction and the components of camel milk	6
Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile	6
Synergistic, bacteriostatic effect of propolis and glycerol against Listeria monocytogenes in chocolate milk under refrigerated storage	6
Bioavailability and radical scavenging power of phenolic compounds of cocoa and coffee mixtures	6
Morphological and physical properties of kefiran-whey protein isolate bionanocomposite films reinforced with Al₂O₃ nanoparticles	6
Compositional characteristics of cherry kernel oil as influenced by gamma irradiation and storage periods	6
Microencapsulation of Lactobacillus rhamnosus ATCC 7469 by spray drying using maltodextrin, whey protein concentrate and trehalose	6
Effects of superheated steam processing on the physicochemical properties of sea rice bran	6
Effect of temperature and soluble solid onBacillus subtilisandBacillus licheniformisspore inactivation and quality degradation of pineapple juice	6
Optimization of flaxseed milk fermentation for the production of functional peptides and estimation of their bioactivities	6
Effects of particle size on structural, physicochemical, and functional properties of potato residue from starch isolation and quality characteristics of residue-based starch noodles	6

Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses	6
Physicochemical and structural characterization of starches from Andean roots and tubers grown in Colombia	6
Zingiber officinale essential oil-loaded chitosan-tripolyphosphate nanoparticles: Fabrication, characterization and in-vitro antioxidant and antibacterial activities	6
Evaluation of the nutritional quality of cereal bars made with pulse flours using desirability functions	6
Triticale flour in bakery and rusk products	6
Adaptive neuro-fuzzy interface system and neural network modeling for the drying kinetics of instant controlled pressure drop treated parboiled rice	6
Influence of ultrasound application on the microbiota of raw goat milk and some food pathogens including Brucella melitensis	5
Extracts from jatobá (Hymenaea courbaril L.) peel and seeds: Antioxidant and antimicrobial activities and synergistic effect of extract combinations	5
Effect of gamma irradiation against microbial spoilage of hummus preserved under refrigerated storage	5
Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste	5
Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough	5
Effects of ultrasonic vacuum drying on the drying kinetics, dynamic moisture distribution, and microstructure of honey drying process	5
Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate–pectin complexes	5
Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates	5
A straightforward gel-free proteomics pipeline assisted by liquid isoelectric focusing (OFFGEL) and mass spectrometry analysis to study bovine meat proteome	5
Detection and pathogenic potential of Clostridium difficile in commercial meat and meat products in Brazil	5
Effect of rice bran protein concentrate as wall material adjunct on selected physicochemical and release properties of microencapsulated β-carotene	5
Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds	5
Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality	5
Reduction of Shiga toxin-producing Escherichia coli in a beef abattoir	5
W/O/W double emulsion-loaded alginate capsules containing Lactobacillus plantarum and lipophilic sea buckthorn (Hippophae rhamnoides L.) pomace extract in different phases	5
Carrageenan functional film integrated with Pickering Emulsion of Oregano Oil Stabilized by Cationic Nanocellulose for Active Packaging	5
Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation	5
Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet	5
Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids	5