OOIR: Observatory of International Research

Papers

(The H4-Index of Food Science and Biotechnology is 30. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Protective effects of peanut skin extract on high-fat and high-fructose diet-induced kidney injury in rats	106
Untargeted metabolite profiling of serum in rats exposed to pyrraline	105
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp	81
Development of antimicrobial starch-based composite films reinforced with soybean expeller for sustainable active packaging applications	72
Single-cell hemoprotein (heme-SCP) exerts the prebiotic potential to establish a healthy gut microbiota in small pet dogs	71
Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation	67
Development of low-sodium mayonnaise using vegetable extract and high internal phase double emulsion	61
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus	58
Establishing DNA markers to differentiate Agastache rugosa and Pogostemon cablin, which are confusedly used as medicinal herbs, using real-time PCR	55
Development of plant-based chiffon cakes using soy protein isolate and maltodextrin conjugates: effects of wet heat treatment	53
Edible insects’ paradox: biotechnological standpoint on balancing the duality of microbial pathogen and bioactive peptides for health benefits	53
Research status of anti-obesogenic functional foods: mechanism of endocrine-disrupting chemicals and glucocorticoid receptor pathway	53
Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats	52
Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different conc	51
Sunflower phospholipid fractions in ice cream: effects on emulsion stability, rheology, and microstructure	44
Comparative anthocyanin profiles and anti-inflammatory activities in strawberry cultivars (Fragaria x ananassa Duch)	39
Tricin-enriched Zizania latifolia ameliorates non-alcoholic fatty liver disease through AMPK-dependent pathways	38
Correction to: A combined extract containing Schisandra chinensis (SCE) reduced hepatic triglyceride accumulation in rats fed a high‑sucrose diet	38
Inactivation of Salmonella Typhimurium and Listeria monocytogenes in apple juice through combination treatment with lactic acid, mild heat, and ultrasound	38
Lactiplantibacillus sp. G6 isolated from goose intestine as starter culture for degrading nitrite and improving quality in Chinese pickle fermentation	37
Optimization and characterization of aqueous enzyme-assisted solvent extraction of apricot kernel oil	37
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation	36
Variation of boscalid residues in Welsh onion during cooking processes	36
Inactivation effect of extracts of gardenia fruit, licorice and Torilis japonica fruit against Bacillus spores	35
Toxigenic diversity of Bacillus cereus isolated from fresh produce and effects of various factors on the growth and the cytotoxicity of B. cereus	34

Gromwell (Lithospermum erythrorhizon) ameliorates age-related loss of skeletal muscle mass and function in mice	33
Bioactive compound extraction from giloy leaves and steam using ultrasound: bioactivity, antimicrobial, and LC–MS/MS study	32
Biopreservative technologies of food: an alternative to chemical preservation and recent developments	32
Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview	30
Active pullulan-based coatings incorporated with Auricularia auricular extracts for preserving potato fresh-cuts	30