OOIR: Observatory of International Research

Papers

(The H4-Index of Food Science and Biotechnology is 21. 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 2021-04-01 to 2025-04-01.)

Article	Citations
Green tea enriched with catechins prevents particulate matter2.5 exposure-induced cardiovascular cytotoxicity via regulation of ferroptosis in BALB/c mice	70
Activation of hepatic alcohol metabolism by enzymatic porcine placenta hydrolysate in rats	70
Development of plant-based chiffon cakes using soy protein isolate and maltodextrin conjugates: effects of wet heat treatment	70
Protein from Hylocereus polyrhizus protects MRC-5 cells against hydrogen peroxide (H2O2)-induced damage	64
High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility	48
Anti-adipogenic effect of Latilactobacillus curvatus CK17 isolated from kimchi and its potential probiotic properties	45
Growth characterization of Propionibacterium and propionic acid production capabilities at different temperatures and pH levels	42
Optimization the extraction of anthocyanins from blueberry residue by dual-aqueous phase method and cell damage protection study	39
Comparative analysis of reverse-transcription-polymerase chain reaction for Aichivirus detection	32
Quality evaluation and storage test for capsaicin-fortified yogurt based on the multilayer nanoemulsion system	31
Structural characterization of rhamnogalacturonan-I purified from Curcuma longa and its anti-lung cancer efficacy via immunostimulation	30
Fermented antler extract attenuates muscle atrophy by regulating the PI3K/Akt pathway and inflammatory response in immobilization-treated C57BL/6J mice	29
Improving the production of natamycin in Streptomyces natalensis HW-2 by L-valine feeding	28
Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods	27
Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults	26
Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review	25
Investigating the possibility of increasing the microbial and oxidative stability of silver carp burgers using hydrolyzed protein of watermelon seeds	25
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods	25
Inactivation effect of extracts of gardenia fruit, licorice and Torilis japonica fruit against Bacillus spores	23
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp	21
Future protein alternative: recent progress and challenges in cellular agriculture	21