OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Food Properties is 26. 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
Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions	137
A review of the nutritional properties of different varieties and byproducts of peach palm ( Bactris gasipaes ) and their potential as functional foods	93
Fungal analysis and mineral composition of sorghum bicolor	83
Use of LC-Orbitrap MS and FT-NIRS with multivariate analysis to determine geographic origin of Boston butt pork	65
Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating	64
Quality attributes of dehydrated pear ( Pyrus communis L.) as affected by conventional and novel blanching techniques	56
Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese	52
Quality attributes of paddy rice as affected by frozen storage	49
Effect of ketogenic diet and hypocaloric Mediterranean diet on metabolic and endocrine parameter in women suffering from Polycystic Ovary Syndrome	48
Dietary phytochemicals beneficial to obesity and cancer management: a review	46
Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose	45
Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics	45
Unmasking the efficacy of Skipjack Tuna ( Katsuwonus Pelamis ) dark muscle hydrolyzate in lipid regulation: a promising component for functional food	39
Preparation, characterization and evaluation of hydrogels from different fractions of diverse medicinal plants for management of pain and inflammation	39
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products	39
Quality attributes of different marinated oven-grilled pork neck meat	32
Phenolic acid and amino acid composition of Ethiopian Chaya ( Cnidoscolus chayamans a)	31
Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study	31
Effect of loading speed on tensile texture of apple peels	30
Assessment and Prediction of Free Fatty Acids Changes in Maize Based on Effective Accumulated Temperature in Large Granaries	30
Anti-obesity mechanisms elucidation of essential oil components from Artemisiae Argyi Folium (Aiye) by the integration of GC-MS, network pharmacology, and molecular docking	28
Food applications of sorghum derived kafirins potentially valuable in celiac disease	28
Potential of high-pressure homogenization (HPH) in the development of functional foods	27
Anti-oxidant and anti-fatigue properties of polysaccharides from black soybean hull	27
Nutritional profiling and sensory attributes of sesame seed-enriched bars	27

Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females	26
Total phenolics, antioxidant, and physical properties of red chili peppers ( Capsicum annum L.) as affected by drying methods	26
Physicochemical and antioxidant properties of extruded Rhodiola as affected by twin-screw extrusion	26
Optimization of supercritical CO ₂ fluid extraction process, component analysis, and antioxidant spectral activity correlation of Huoluo Xiaoling Dan	26
Bio-based smart materials for fish product packaging: a review	26