OOIR: Observatory of International Research

Papers

(The TQCC of Polish Journal of Food and Nutrition Sciences 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 2020-05-01 to 2024-05-01.)

Article	Citations
Exploring the Interactions Between Caffeic Acid and Human Serum Albumin Using Spectroscopic and Molecular Docking Techniques	40
Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review	23
Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions	16
Study of Interactions Between Individual Phenolics of Aronia with Barley Beta-Glucan	14
Antioxidant and Renin-Angiotensin System Inhibitory Properties of Cashew Nut and Fluted-Pumpkin Protein Hydrolysates	12
Antioxidant Activity of Hybrid Sturgeon (<i>Huso dauricus</i> × <i>Acipenser schrenckii</i>) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides	12
Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials	11
Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity	11
In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties	10
Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread	10
Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying	10
Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage	10
Effect of the Addition of Edible Insect Flour from Yellow Mealworm (<i>Tenebrio molitor</i>) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge Cake	9
Enhancement of the Stabilities and Intracellular Antioxidant Activities of Lavender Essential Oil by Metal-Organic Frameworks Based on β-Cyclodextrin and Potassium Cation	8
Hydrolyzed Collagen from Salmon Skin Increases the Migration and Filopodia Formation of Skin Keratinocytes by Activation of FAK/Src Pathway	8
Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents	7
Strawberry Polyphenol-Rich Fractions Can Mitigate Disorders in Gastrointestinal Tract and Liver Functions Caused by a High-Fructose Diet in Experimental Rats	7
Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits	7
Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review	7
Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids	7
Nutritive Parameters and Antioxidant Quality of Minimally Processed "Cime di Rapa" (<i>Brassica rapa</i> subsp. <i>sylvestris</i>) Vary as Influenced by Genotype and Storage Ti	6
Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review	6
Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta	6
Pear Juice Clarification Using Polygalacturonase from <i>Beauveria bassiana</i>: Effects on Rheological, Antioxidant and Quality Properties	6
Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks	6

Microplastics in a Traditional Turkish Dairy Product: Ayran	6
Phenolic Composition, and Antioxidant and Antineurodegenerative Potential of Methanolic Extracts of Fruit Peel and Flesh of Pear Varieties from Serbia	6
Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion	5
Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp	5
Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley	5
Evaluation of the Antioxidant and Cytotoxic Activities on Cancer Cell Line of Extracts of Parasitic Plants Harvested in Tunisia	5
Influence of a Sulphur Dioxide Active Storage System on the Quality of <i>Ribes rubrum</i> L. Berries	5
Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality	4
Effect of Chromium Picolinate and Chromium Nanoparticles Added to Low- or High-Fat Diets on Chromium Biodistribution and the Blood Level of Selected Minerals in Rats	4
Investigations of Volatile Organic Compounds in Berries of Different Actinidia kolomikta (Rupr. & Maxim.) Maxim. Accessions	4
Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana (<i>Musa acuminata</i> L.) Fruits	4
Physiological and Antagonistic Properties of <i>Pichia kluyveri</i> for Curative and Preventive Treatments Against Post-Harvest Fruit Fungi	4
Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups	4
Antioxidative Capacity of Soyfoods and Soy Active Compounds	4
Iron, Zinc, Copper, Manganese and Chromium in Green Teas, Their Transfer to Extracts and Correlations between Contents of Elements and Bioactive Compounds	4
Physical, Physicochemical, Mechanical, and Sensory Properties of Bioplastics from Phosphate Acetylated Arenga Starches	4