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 2021-06-01 to 2025-06-01.)

Article	Citations
Preservation of poultry meat using Tetraclinis articulata essential oil during refrigerated storage	18
Valorization of persimmon fruit ( Diospyrus kaki ) waste as a source of carotenoids	16
Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment	16
Physicochemical and microbiological evaluation of treated Gastrodia elata with combination of slightly acidic electrolyzed water and lithium magnesium silicate under certain temperatures and di	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
Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties	12
Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage	11
Influence of pumpkin ( Cucurbita pepo ) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati	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
Preparation and nutritional characterisation of protein concentrate prepared from foxtail millet (Setaria italica)	10
Effect of red beet cooking water on yoghurt's physico-chemical, textural and antioxidant characteristics	10
Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread	9
Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying	9
Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties	9
Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach	9
Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose	9
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	9
Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd	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	9
Structure, nutritional composition, and functionality of xylanase/microwave radiation-pretreated tiger nut	9
Regulation of fructose levels on carbon flow and metabolites in yeast during food fermentation	9
Microbial safety and quality indicators of UV-treated tropical fruit beverages	8
Development of an exposure assessment industrial model for Bacillus cereus in rice matrix containing insect chitosan	8
The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh “Angelino” plums	8

Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots	8
Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation	8
A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper	7
Ancient Latin-American food crops: An overview of their nutraceutical and antiobesity peptides	7
Effect of corn silk powder on the baking and quality dynamics of muffins	7
Chitosan-based nanocapsules by emulsification containing PUFA concentrates from tuna oil	7
Development of technology for producing wheat bread enriched with soy ingredient	7
Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins	7
Production of partially hydrogenated soybean oil with low trans-fatty acids using surface dielectric barrier discharge cold plasma	7
Synthesis and characterization of chitosan/montmorillonite nanocomposites for application as edible coating	7
Effect of meat type and fat level on burger meat characteristics: A combined approach using imaging and sensory techniques	7
Corrigendum to “Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger”	7
Four-dimensional food printing: A revolutionary approach to next-generation foods	6
Effect of ozone treatment on microbial and quality alteration of onions during 2 months storage	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
Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates	6
Evaluation of the effects of canning variables on the mineral composition of canned cowpeas (Vigna unguiculata l. Walp) using multi-response analysis	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
Soybean residue (okara) modified by extrusion with different moisture contents: Physical, chemical, and techno-functional properties	6
Psyllium (Plantago ovata Forsk) in frozen banana pulp: Influence on rheological, nutritional and sensory characteristics	6
Modeling the γ-irradiation inactivation kinetics of foodborne pathogens Escherichia coli O157:H7, Salmonella, Staphylococcus aureus and Bacillus cereus in instant soup	5
Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica	5
Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy	5
Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours	5
The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging	5
Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies	5
Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choices	5
Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee	5
Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia	5
Effect of calcium levels on structure and function of mitochondria in yeast under high glucose fermentation	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
Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical, microbial, rheological, and sensory properties	4
Cold plasma technology: An insight on its disinfection efficiency of various food systems	4
Analysis and health risk assessments of heavy metals and nitrate migration into pickle beverages	4
Probiotic set yogurt infused with orange pulp: A multifaceted evaluation of nutritional, antioxidant, and physical attributes	4
Carrageenan functional film integrated with Pickering Emulsion of Oregano Oil Stabilized by Cationic Nanocellulose for Active Packaging	4
Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus	4
Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin	4
Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice	4
Postharvest shelf life extension of minimally processed kale at ambient and refrigerated storage by use of modified atmosphere	4
Impact of temperature fluctuations on quality changes of frozen green beans and carrots during storage	4
Shelf-life enhancement of silver carp fillets using psyllium gum/sodium-alginate coatings incorporated with Heracleum persicum essential oil and CuO nanoparticles	4
Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread	4
Physicochemical properties and sensory profile of some breeds of rabbits in Algeria	4
Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour	4
Potential applications of Rhodomyrtus tomentosa leaf extract as natural anti-staphylococcal additive in food systems: Efficacy and in vivo safety evaluation	4
Bread preparation by partial replacement of wheat by germinated sorghum	4
Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions	4
Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans	4