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 2021-04-01 to 2025-04-01.)

Article	Citations
Optimization of Ultrasound-Assisted Microwave Encapsulation of Peanut Oil in Protein-Polysaccharide Complex	109
Effect of PLA/Gelatin/PBAT-Based Three-Layer Film with Added Physalis Leaf Extract on Shelf-Life Extension of Fish Meat Powder	32
Influence of Mangosteen Peel Extract on Oxidative Stability, Nutritional Values, Physicochemical Features and Sensory Preference of Soy-Based Burgers	28
Effect of Rhodiola rosea Rhizomes and Punica granatum Fruit Peel on the Metabolic Processes and Physiological Activity of Rats Fed with Excessive Fat Diet	22
Antioxidant and Cytotoxic Effects and Identification of Ophiocordyceps sinensis Bioactive Proteins Using Shotgun Proteomic Analysis	20
Applicability of Saccharomyces cerevisiae Strains for the Production of Fruit Wines Using Cocoa Honey Complemented with Cocoa Pulp	19
Biotransformation of Tropical Fruit By-Products for the Development of Kombucha Analogues with Antioxidant Potential	19
Association of Vitamins D, B9 and B12 with Obesity-Related Diseases and Oral Microbiota Composition in Obese Women in Croatia	15
Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods	14
Supercritical CO2 Fluid Extraction and Microencapsulation of Oil from Anchovy (Engraulis mordax) By-Products	14
Removal of Histamine in Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish	13
A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese	11
Novel Vigna subterranea (L.) Verdc Soluble Dietary Fibre-Starch Nanocomposite: Functional and Antioxidant Characteristics	11
Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate	10
Identification of Flavonoids, Antioxidant and Antiproliferative Activity of Aqueous Infusions of Calendula officinalis L., Chelidonium majus L., Teucrium chamaedrys L. and Alchemilla vulgaris L.	9
Hydroethanolic Extract of Grape Peel from Vitis labrusca Winemaking Waste: Antinociceptive and Anti-Inflammatory Activities	9
Characterisation of Pea Milk Analogues Using Different Production Techniques	9
Conversion of Problematic Winery Waste into Valuable Substrate for Baker’s Yeast Production and Solid Biofuel: A Circular Economy Approach	9
Development of an Integrated Bioprocess System for Bioethanol and Arabitol Production from Sugar Beet Cossettes	9
Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts	8
Whey Utilisation: Sustainable Uses and Environmental Approach	8
Effect of Ultrasound and Osmotic Dehydration as Pretreatments on the Infrared Drying of Banana Slices	8
Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour	8
Essential Oil and Plant Extracts as Preservatives and Natural Antioxidants Applied to Meat and Meat Products: A Review	7
Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties	7

The Occurrence of Folate Biosynthesis Genes in Lactic Acid Bacteria from Different Sources	7
Optimization of Thermoultrasound Process of Soursop (Annona muricata) Nectar and Comparison of Its Physicochemical Properties and In Vitro Bioaccessibility of Antioxidants with Pasteurized Sample	7
Effects of Flavourzyme and Alkaline Protease Treatment on Structure and Allergenicity of Peanut Allergen Ara h 1	7
Primary Metabolite Chromatographic Profiling as a Tool for Chemotaxonomic Classification of Seeds from Berry Fruits	7
In Silico, In Vitro and Ex Vivo Evaluation of the Antihyperglycaemic, Antioxidant and Cytotoxic Properties of Coccinia grandis L. Leaf Extract	7
Dynamics of Germination Behaviour, Protein Secondary Structure, Technofunctional Properties, Antinutrients, Antioxidant Capacity and Mineral Elements in Germinated Dhaincha	7
Chemical Composition and Biological Activity of Essential Oil and Extract from the Seeds of Tropaeolum majus L. var. altum	6
Yeast Multi-Enzymatic Systems for Improving Colour Extraction, Technological Parameters and Antioxidant Activity of Wine	6
Optimisation of Almond-Based Dairy-Free Milk Alternative Formulation Fortified with Myrtle, Bay Leaf and Fennel Extracts	6
Effect of UV-C Irradiation on the Shelf-Life of Fresh-Cut Potato and Its Sensory Properties after Cooking	6
How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?	6
Low-Molecular-Mass Fragments of Collagen Improve Parameters Related to Mass and Inflammation of the Adipose Tissue in the Obese Rat	5
Fruit Extract Derived from a Mixture of Noni, Pineapple and Mango Capable of Coagulating Milk and Producing Curd with Antidiabetic Activities	5
Selection of Non-Mycotoxigenic Inulinase Producers in the Group of Black Aspergilli for Use in Food Processing	5
Purification and Characterization of a Novel Extracellular Haloprotease Vpr from Bacillus licheniformis Strain KB111	5
Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of Ricotta	5
Evaluation of the Probiotic Properties of Lacticaseibacillus casei 431® Isolated from Food for Special Medical Purposes	5
Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production	5
Tubular Cellulose Composite as a Vehicle for the Development of Meat Products with Low Nitrite Content	4
Effect of Drying and Microwave-Assisted Extraction Parameters on Lippia adoensis Variety Koseret Essential Oil Yield	4
Extraction and Characterization of Biogenic Nano-Calcium Derived from Daysciena albida and Otolithes ruber: Potential Applications	4
Polyphenolic Composition, Antioxidant and Antiproliferative Activity of Edible and Inedible Parts of Cultivated and Wild Pomegranate (Punica granatum L.)	4
Comparative Cytotoxicity Evaluation of Heat-Assisted vs Cold Water Extractions of Six Medicinal Fungi against Breast and Lung Cancer Cells	4
Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars	4
Colorimetric Paper-Based Dual Indicator Label for Real-Time Monitoring of Fish Freshness	4
Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic Damage	4
Immobilization of Providencia stuartii Cells in Pumice Stone and Its Application for N-Acetylglucosamine Production	4
Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fiber Cookie Production	4
Antibacterial Effect of Phenylboronic Acid on Escherichia coli and Its Potential Role as a Decontaminant of Fresh Tomato Fruits	4
1H NMR-Based Metabolomics Approach Revealing Metabolite Variation of Black Turmeric (Curcuma caesia) Extracts and Correlation with Its Antioxidant and α-Glucosidase Inhibitory Activities	4
Effects of Soluble Dietary Fibre on Exercise Performance and Perception of Fatigue in Young Basketball Players	4
Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu	3
Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin	3
Optimization of Encapsulating Lemuru Fish Protein Hydrolysate Process by Spray-Drying Using Response Surface Method	3
Jack Bean (Canavalia ensiformis) Tempeh: ACE-Inhibitory Peptide Formation during Absorption in the Small Intestine	3
Royal Jelly and Trans-10-Hydroxy-2-Decenoic Acid Inhibit Migration and Invasion of Colorectal Carcinoma Cells	3
Thymol-Loaded Polymeric Nanoparticles Improve the Postharvest Microbiological Safety of Blueberries	3
Nutritional and Functional Potential of Carob Syrup Versus Date and Maple Syrup	3
Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation	3
Effect of West Indian Bay Leaf (Pimenta racemosa) and Turmeric (Curcuma longa) Essential Oils on Preserving Raw Chicken Breasts	3
Capsanthin-Loaded Micelles: Preparation, Characterization and in vitro Evaluation of Cytotoxicity Using MDA-MB-231 Breast Cancer Cell Line	3
Physicochemical Properties of Sago- and Corn Flour-Based Rice Analogues Fortified with Black-Eyed Bean Flour and Skimmed Milk Powder	3
Succinic Acid Production from Monosaccharides and Woody and Herbaceous Plant Hydrolysates Using Metabolically Engineered Corynebacterium glutamicum	3
Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch	3
Antigenotoxic and Life-Prolonging Effects of Flavoured Kombuchas on Drosophila melanogaster	3
Comparison of Traditional and Industrial Sausages Baranjski Kulen and Kulenova Seka Using Comprehensive Proteome, Peptidome and Metabolome Techniques	3
Effect of Adding Guava (Psidium guajava) Epicarp Extract Flour on the Physicochemical, Textural, Colour and Sensory Properties of Frankfurters	2
Ficus deltoidea Leaf Alters Oxidative Stress, Protein Homeostasis and Ubiquitin-Proteasome Pathways in Fatty Acid-Induced Cell Line	2
Total Antioxidant Potential, Total Phenolic Profile and Cytotoxic Activity Against Brain Cancer: Melocan and Galdirik	2
Comparison of the Anti-Obesity Effect of Enriched Capsanthin and Capsaicin from Capsicum annuum L. Fruit in Obesity-Induced C57BL/6J Mouse Model	2

Bioactive Compounds from Artichoke and Application Potential	2
Prospects of Maize (Corn) Wet Milling By-Products as a Source of Functional Food Ingredients and Nutraceuticals	2
Extraction of Lipophilic Antioxidants from Native Tomato Using Green Technologies	2
Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals	2
Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion	2
Antioxidant Capacities, Total Phenolic Contents, and Phytochemical Profiles of Canned Dandelion (Taraxacum officinale L.) Flowers	2
Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches	2
From the Autochthonous Grape Varieties of the Kastav Region (Croatia) to the Belica Wine	2
Mint (Mentha spp.) Honey: Analysis of the Phenolic Profile and Antioxidant Activity	2
Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects	2
Physicochemical, Antioxidant and Mineral Composition of Cascara Beverage Prepared by Cold Brewing	2
Quality Factors of Commercial Snail Fillets as Affected by Species	2