OOIR: Observatory of International Research

Papers

(The H4-Index of Food Science and Biotechnology is 25. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats	99
Protective effects of peanut skin extract on high-fat and high-fructose diet-induced kidney injury in rats	89
Untargeted metabolite profiling of serum in rats exposed to pyrraline	86
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp	61
Correction to: A combined extract containing Schisandra chinensis (SCE) reduced hepatic triglyceride accumulation in rats fed a high‑sucrose diet	55
Development of antimicrobial starch-based composite films reinforced with soybean expeller for sustainable active packaging applications	52
Inactivation effect of extracts of gardenia fruit, licorice and Torilis japonica fruit against Bacillus spores	49
Single-cell hemoprotein (heme-SCP) exerts the prebiotic potential to establish a healthy gut microbiota in small pet dogs	46
Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation	45
Lactiplantibacillus sp. G6 isolated from goose intestine as starter culture for degrading nitrite and improving quality in Chinese pickle fermentation	34
Variation of boscalid residues in Welsh onion during cooking processes	34
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	33
Development of low-sodium mayonnaise using vegetable extract and high internal phase double emulsion	31
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods	31
Optimization and characterization of aqueous enzyme-assisted solvent extraction of apricot kernel oil	30
Tricin-enriched Zizania latifolia ameliorates non-alcoholic fatty liver disease through AMPK-dependent pathways	30
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus	29
Development of plant-based chiffon cakes using soy protein isolate and maltodextrin conjugates: effects of wet heat treatment	28
Determination of methanol and fusel oils in various types of wines distributed in Korea	28
Toxigenic diversity of Bacillus cereus isolated from fresh produce and effects of various factors on the growth and the cytotoxicity of B. cereus	27
Establishing DNA markers to differentiate Agastache rugosa and Pogostemon cablin, which are confusedly used as medicinal herbs, using real-time PCR	27
Gromwell (Lithospermum erythrorhizon) ameliorates age-related loss of skeletal muscle mass and function in mice	27
Bioactive compound extraction from giloy leaves and steam using ultrasound: bioactivity, antimicrobial, and LC–MS/MS study	26
Research status of anti-obesogenic functional foods: mechanism of endocrine-disrupting chemicals and glucocorticoid receptor pathway	25
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation	25