OOIR: Observatory of International Research

Papers

(The median citation count of Food Technology and Biotechnology is 2. 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 2020-04-01 to 2024-04-01.)

Article	Citations
Whey Utilisation: Sustainable Uses and Environmental Approach	77
Propionic Acid	29
HPLC Analysis of Phenolic Compounds and Flavonoids with Overlapping Peaks	26
Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings	23
Detection of Microorganisms Using Graphene-Based Nanobiosensors	21
Prospects of Maize (Corn) Wet Milling By-Products as a Source of Functional Food Ingredients and Nutraceuticals	20
High-Throughput, Sequence-Based Analysis of the Microbiota of Greek Kefir Grains from Two Geographic Regions	20
Biological Activity of Sacha Inchi (Plukenetia volubilis Linneo) and Potential Uses in Human Health: A Review	19
Development of Efficient, Reproducible and Stable Agrobacterium-Mediated Genetic Transformation of Five Potato Cultivars	19
Encapsulation and Degradation Kinetics of Bioactive Compounds from Sweet Potato Peel During Storage	19
Phenylalanine Alleviates Postharvest Chilling Injury of Plum Fruit by Modulating Antioxidant System and Enhancing the Accumulation of Phenolic Compound	15
Effect of Ethanol and Ultrasound Pretreatments on Pineapple Convective Drying	15
Effects of the high sugar content on the fermentation dynamics and some metabolites of wine-related yeast species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris	14
Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches	14
Experimental Research of Drying Characteristics of Red Banana in a Single Slope Direct Solar Dryer Based on Natural and Forced Convection	14
Biogas Production Systems and Upgrading Technologies: A Review	13
Microencapsulation of Red Grape Juice by Freeze drying and Application in Jelly Formulation	12
The Effect of Extracts and Essential Oil from Invasive Solidago spp. and Fallopia japonica on Crop-Borne Fungi and Wheat Germination	11
Mozzarella Cheese Stretching: A Review	11
New Insights in Cheese Yield Capacity Between Italian Brown and Italian Friesian Milks in the Production of High Moisture Mozzarella	10
Isolation and Identification of Indigenous Wine Yeasts and their Use in Alcoholic Fermentation	9
The Mastic Tree (Pistacia lentiscus L.) Leaves as Source of BACs: Effect of Growing Location, Phenological Stage and Extraction Solvent on Phenolic Content	9
Influence of Spray-Drying and Room Temperature Storage on the Anti- and Prooxidant Properties of Fermented Juçara Pulp	9
Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying	8
Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk	8

Komagataeibacter intermedius V-05: An Acetic Acid Bacterium Isolated from Vinegar Industry, with High Capacity for Bacterial Cellulose Production in Soybean Molasses Medium	8
In vitro Antioxidant, Cytotoxic and Antidiabetic Activity of Protein Hydrolysates Prepared from Chinese Pond Turtle (Chinemys reevesii)	8
Polyethylene Glycol-Stabilized Zein Nanoparticles Containing Gallic Acid	7
Recent Advances in (Bio)Chemical Sensors for Food Safety and Quality Based on Silver Nanomaterials	7
Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar	7
Lipoxygenase and Its Relationship with Ethylene During Ripening of Genetically Modified Tomato (Solanum lycopersicum)	7
Evaluation of the Antidepressant Effect of the Functional Beverage Containing Active Peptides, Menthol and Eleutherosides, and Investigation of Its Mechanism of Action in Mice	6
SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures	6
Essential Oil and Plant Extracts as Preservatives and Natural Antioxidants Applied to Meat and Meat Products: A Review	6
Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus	6
Optimization of β-Fructofuranosidase Production from Agrowaste by Aspergillus carbonarius and Its Application in the Production of Inverted Sugar	6
Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production	6
Solvent Dependency of Sorghum Bran Phytochemicals Acting as Potential Antioxidants and Antibacterial Agents	6
Application of Spectrophotometric Fingerprint in Cluster Analysis for Starch Origin Determination	6
Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of Ricotta	6
Ultrasound-Assisted Extraction of Anthocyanins from Haskap (Lonicera caerulea L.) Berries Using a Deep Eutectic Solvent (DES)	5
Free Radical Scavenging, Redox Balance and Wound Healing Activity of Bioactive Peptides Derived from Proteinase K-Assisted Hydrolysis of Hypophthalmichthys molitrix Skin Collagen	5
Bioactive Compounds from Artichoke and Application Potential	5
Chemical Composition and Biological Activity of Essential Oil and Extract from the Seeds of Tropaeolum majus L. var. altum	5
Evaluation of the Antioxidant and Antimicrobial Activities of Ethyl Acetate Extract of Saccharomyces cerevisiae	5
Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits	5
Dromedary Milk Protein Hydrolysates Show Enhanced Antioxidant and Functional Properties	5
Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor	5
Effect of Adding Guava (Psidium guajava) Epicarp Extract Flour on the Physicochemical, Textural, Colour and Sensory Properties of Frankfurters	5
Properties of Milk Treated with High-Power Ultrasound and Bactofugation	5
Antioxidant and Cytotoxic Effects and Identification of Ophiocordyceps sinensis Bioactive Proteins Using Shotgun Proteomic Analysis	5
Iron Encapsulation by Deacetylated Glucomannan as an Excipient Using the Gelation Method: Characteristics and Controlled Release	5
Investigation of Wheat Germ and Oil Characteristics with Regard to Different Stabilization Techniques	5
Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes	5
Purification and Characterization of a Novel Extracellular Haloprotease Vpr from Bacillus licheniformis Strain KB111	5
Isolation, Biochemical Characterisation and Identification of Thermotolerant and Cellulolytic Paenibacillus lactis and Bacillus licheniformis	5
Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation	4
Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage	4
Characterization of Collagen from Sakhalin Taimen Skin as Useful Biomass	4
Quality Factors of Commercial Snail Fillets as Affected by Species	4
Tamarix articulata Inhibits Cell Proliferation, Promotes Cell Death Mechanisms and Triggers G0/G1 Cell Cycle Arrest in Hepatocellular Carcinoma Cells	4
Role of Acetic Acid Bacteria in Food and Beverages	4
Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat	4
Royal Jelly and Trans-10-Hydroxy-2-Decenoic Acid Inhibit Migration and Invasion of Colorectal Carcinoma Cells	4
Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination in Fruit and Vegetable Extracts	4
Whey Utilisation: Sustainable Uses and Environmental Approach	4
FTO Gene Polymorphisms at the Crossroads of Metabolic Pathways of Obesity and Epigenetic Influences	4
Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion	4
Rice (Oryza sativa) Bran and Soybean (Glycine max) Meal: Unconventional Supplements in the Mead Production	3
Increasing Antioxidant Activity in Food Waste Extracts by β-Glucosidase	3
From the Autochthonous Grape Varieties of the Kastav Region (Croatia) to the Belica Wine	3
Mint (Mentha spp.) Honey: Analysis of the Phenolic Profile and Antioxidant Activity	3
Selection of Non-Mycotoxigenic Inulinase Producers in the Group of Black Aspergilli for Use in Food Processing	3
Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fiber Cookie Production	3
Nutritional, Physicochemical and Structural Parameters of Mauritia flexuosa Fruits and By-Products for Biotechnological Exploration of Sustainable Goods	3

Effect of Ripening in Brine and Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese	3
Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded with Lysozyme and Green Tea Polyphenols	3
Flow Injection Amperometric Evaluation of Trolox Equivalent Antioxidant Capacity of Chocolates with Different Cocoa Content at a Boron-Doped Diamond Electrode	3
Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria	3
Comparison of the Anti-Obesity Effect of Enriched Capsanthin and Capsaicin from Capsicum annuum L. Fruit in Obesity-Induced C57BL/6J Mouse Model	3
Assessment of Sorbate and Benzoate Content in Mustard, Ketchup and Tomato Sauce by Sub-Minute Capillary Electrophoresis	3
Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties	3
Primary Metabolite Chromatographic Profiling as a Tool for Chemotaxonomic Classification of Seeds from Berry Fruits	3
Increased Survival of Lactococcus lactis Strains Subjected to Freeze-Drying after Cultivation in an Acid Medium: Involvement of Membrane Fluidity	3
A Molecular Approach for the Detection and Quantification of Tribolium castaneum (Herbst) Infestation in Stored Wheat Flour	3
Effect of Process Variables on Rice Flour Functional Properties, and Porous Structure of Rice and Wheat-Based Leavened Food Products	3
Is a Proactive Approach to Controlling Legionella in the Environment Justified?	3
Nutritional and Functional Potential of Carob Syrup Versus Date and Maple Syrup	3
Effect of UV-C Irradiation on the Shelf-Life of Fresh-Cut Potato and Its Sensory Properties after Cooking	3
Evaluation of Nanostructured Lipid Carriers Produced with Interesterified Buriti Oil	3
Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview	3
Effect of Rhodiola rosea Rhizomes and Punica granatum Fruit Peel on the Metabolic Processes and Physiological Activity of Rats Fed with Excessive Fat Diet	3
Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation	2
Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance	2
Immunomodulatory Effect and an Intervention of TNF Signalling Leading to Apoptotic and Cell Cycle Arrest on ORL-204 Oral Cancer Cells by Tiger Milk Mushroom, Lignosus rhinocerus	2
Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolite Tuff as a Potential Novel Food Supplement	2
1H NMR-Based Metabolomics Approach Revealing Metabolite Variation of Black Turmeric (Curcuma caesia) Extracts and Correlation with Its Antioxidant and α-Glucosidase Inhibitory Activities	2
Dynamics of Germination Behaviour, Protein Secondary Structure, Technofunctional Properties, Antinutrients, Antioxidant Capacity and Mineral Elements in Germinated Dhaincha	2
Modeling the Inactivation and Possible Regrowth of Salmonella enterica Treated with Chlorophyllin-Chitosan and Visible Light	2
Growth of Methylobacterium organophilum in Methanol for the Simultaneous Production of Single-Cell Protein and Metabolites of Interest	2
Lovastatin Production by Aspergillus sclerotiorum Using Agricultural Waste	2
Blackthorn Flower Extract Impact on Glycaemic Homeostasis in Normoglycemic and Alloxan-Induced Hyperglycaemic C57BL/6 Mice	2
Enzymatic Pretreatment of Plant Cells for Oil Extraction	2
Extraction of Lipophilic Antioxidants from Native Tomato Using Green Technologies	2
Buriti Oil Emulsions as Affected by Soy Protein Isolate/High-Methoxyl Pectin Ratio, Oil Content and Homogenization Pressure	2
Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel	2
Development and Validation of a Food Frequency Questionnaire for Population of Adolescents in Croatia	2
Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols	2
Identification of Durum Wheat Cultivars and Their Tetraploid Relatives with Low Cadmium Content	2
Determination of Curcuminoids, Piperine, Boswellic Acids and Andrographolides in Food and Dietary Supplements by HPLC	2
Synthesis of Nano-Scale Biopolymer Particles from Legume Protein Isolates and Carrageenan	2
Capsanthin-Loaded Micelles: Preparation, Characterization and in vitro Evaluation of Cytotoxicity Using MDA-MB-231 Breast Cancer Cell Line	2
Formulation of a Tropical Beverage by Applying Heat Treatment and High Hydrostatic Pressure	2
Colorimetric Paper-Based Dual Indicator Label for Real-Time Monitoring of Fish Freshness	2
Association of Vitamins D, B9 and B12 with Obesity-Related Diseases and Oral Microbiota Composition in Obese Women in Croatia	2
The Influence of High-Power Ultrasound and Bactofugation on Microbiological Quality of Milk	2