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 2021-08-01 to 2025-08-01.)

Article	Citations
Applicability of Saccharomyces cerevisiae Strains for the Production of Fruit Wines Using Cocoa Honey Complemented with Cocoa Pulp	37
Association of Vitamins D, B9 and B12 with Obesity-Related Diseases and Oral Microbiota Composition in Obese Women in Croatia	31
Removal of Histamine in Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish	30
Identification of Flavonoids, Antioxidant and Antiproliferative Activity of Aqueous Infusions of Calendula officinalis L., Chelidonium majus L., Teucrium chamaedrys L. and Alchemilla vulgaris L.	23
Influence of Mangosteen Peel Extract on Oxidative Stability, Nutritional Values, Physicochemical Properties and Sensory Preference of Soy-Based Burgers	19
Evaluation of the Probiotic Properties of Lacticaseibacillus casei 431® Isolated from Food for Special Medical Purposes	18
Effect of UV-C Irradiation on the Shelf-Life of Fresh-Cut Potato and Its Sensory Properties after Cooking	17
Selection of Non-Mycotoxigenic Inulinase Producers in the Group of Black Aspergilli for Use in Food Processing	16
Polyphenolic Composition, Antioxidant and Antiproliferative Activity of Edible and Inedible Parts of Cultivated and Wild Pomegranate (Punica granatum L.)	16
Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties	14
Nutritional and Functional Potential of Carob Syrup Versus Date and Maple Syrup	13
Quality Factors of Commercial Snail Fillets as Affected by Species	12
Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch	12
Quince Powder Increases Antioxidant Activity and Probiotic Survival in Yoghurt	11
Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu	11
Effect of Ethyl Acetate on the Defatting of Leaves in the Extraction of Stevia rebaudiana Bertoni	10
Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes	10
Iron Encapsulation by Deacetylated Glucomannan as an Excipient Using the Gelation Method: Characteristics and Controlled Release	10
Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour Films	10
Evaluation of Nonthermal Technologies to Reduce or Replace Nitrite in Meat Products	10
Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Effect on Inhibiting Lipid Oxidation and Physicochemical Properties of Cooked Ground Beef During Refrigerated Storage	10
Polyethylene Glycol-Stabilized Zein Nanoparticles Containing Gallic Acid	10
Enzymatic Pretreatment of Plant Cells for Oil Extraction	9
Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs	9
Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread	8

1-Methylcyclopropene Alleviates Postharvest Chilling Injury of Snap Beans by Enhancing Antioxidant Defense System	8
Optimising the Production Process of Bacterial Nanocellulose: Impact on Growth and Bioactive Compounds	8
Sage Extract as a Natural Source of Corrosion Inhibitor for Tinplate in 3.0 % NaCl	8
Nutritional, Physicochemical and Structural Parameters of Mauritia flexuosa Fruits and By-Products for Biotechnological Exploration of Sustainable Goods	8
Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour	7
Enterococcus durans SL70, A Novel Exopolysaccharide Producer from Traditional Sourdough Fermentation of Einkorn (Triticum monococcum L. ssp. monococcum)	7
Impact of Fruit Zone Leaf Removal on Anthocyanin Stability in Wine During Bottle Ageing	7
Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic Damage	6
Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars	6
The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow	6
Co-Culturing Yogurt Bacteria with Probiotics Increased Melatonin Content and Enhanced the Antioxidant Activity of Soy Milk Yogurt	6
Gelatine Film Incorporated with Clitoria ternatea-Derived Anthocyanin Microcapsules, A Food Packaging Material Effective Against Foodborne Pathogens	6
Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang	6
Characterisation of Pea Milk Analogues Using Different Production Techniques	6
Increasing Antioxidant Activity in Food Waste Extracts by β-Glucosidase	6
The Impact of Nutrition on the Onset, Course of the Disease and Quality of Life of Patients with Laryngopharyngeal Reflux	6
Effect of Drying and Microwave-Assisted Extraction Parameters on Lippia adoensis Variety Koseret Essential Oil Yield	6
Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation	5
Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies	5
Hydroethanolic Extract of Grape Peel from Vitis labrusca Winemaking Waste: Antinociceptive and Anti-Inflammatory Activities	5
Conversion of Problematic Winery Waste into Valuable Substrate for Baker’s Yeast Production and Solid Biofuel: A Circular Economy Approach	5
Thermal Aging of Black Garlic Enhances Cellular Antioxidant Potential Through Nrf2-Mediated Pathway Activation	5
Yeast Multi-Enzymatic Systems for Improving Colour Extraction, Technological Parameters and Antioxidant Activity of Wine	5
Low-Molecular-Mass Fragments of Collagen Improve Parameters Related to Mass and Inflammation of the Adipose Tissue in the Obese Rat	5
Role of Acetic Acid Bacteria in Food and Beverages	5
Supercritical CO2 Fluid Extraction and Microencapsulation of Oil from Anchovy (Engraulis mordax) By-Products	5
How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?	5
Antigenotoxic and Life-Prolonging Effects of Flavoured Kombuchas on Drosophila melanogaster	4
Effects of Flavourzyme and Alkaline Protease Treatment on Structure and Allergenicity of Peanut Allergen Ara h 1	4
Capsanthin-Loaded Micelles: Preparation, Characterization and in vitro Evaluation of Cytotoxicity Using MDA-MB-231 Breast Cancer Cell Line	4
Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation	4
Xylanase Production by Solid-State Fermentation for the Extraction of Xylooligosaccharides from Soybean Hulls	4
From the Autochthonous Grape Varieties of the Kastav Region (Croatia) to the Belica Wine	4
Total Antioxidant Potential, Total Phenolic Profile and Cytotoxic Activity Against Brain Cancer: Melocan and Galdirik	4
Prospects of Maize (Corn) Wet Milling By-Products as a Source of Functional Food Ingredients and Nutraceuticals	4
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	4
Physicochemical Properties of Sago- and Corn Flour-Based Rice Analogues Fortified with Black-Eyed Bean Flour and Skimmed Milk Powder	4
Bioactive Compounds from Artichoke and Application Potential	4
Antioxidant Capacities, Total Phenolic Contents, and Phytochemical Profiles of Canned Dandelion (Taraxacum officinale L.) Flowers	4
Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs	3
Characterization of Red Dragon Fruit Wine Fermented with a Newly Identified Yeast Strain Saccharomyces cerevisiae M7	3
Rice (Oryza sativa) Bran and Soybean (Glycine max) Meal: Unconventional Supplements in the Mead Production	3
Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols	3
Milk-Clotting Properties and Primary Proteolysis of a Lyophilised Extract from Artichoke Flowers (Cynara scolymus L.)	3
Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food Solutions	3
Determination of Curcuminoids, Piperine, Boswellic Acids and Andrographolides in Food and Dietary Supplements by HPLC	3
Evaluating Pre-Immobilization and Post-Immobilization Bioimprinting Strategies for the Activation of Lipases: A Case Study of LipC12	3
Development and Comparison of Alternative Methods for the Purification of Adalimumab Directly from Harvested Cell Culture Fluid	3
A Novel Method for Extracting Glucomannan Using an Aqueous Two-Phase System	3
Optimization and Validation of Maceration-Mediated Hydrodistillation to Extract Caryophyllene-Rich Essential Oil from Sea-Buckthorn Berries	3

The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yogurt with Tragacanth Gum During Storage	3
Optimisation of Ultrasound-Assisted Extraction Conditions Using Response Surface Methodology and Identification of Thymoquinone from Black Cumin (Nigella sativa L.) Seed Extract	3
Amino Acid Composition, Antioxidant and Antihypertensive Activity in Extracts from Mexican Añejo Cheese	2
Sustainability and Influencing Factors in Bacterial Cellulose Production: A Review of the Impact of Microorganisms, Culture Media, and Cultivation Methods	2
Effect of Process Variables on Rice Flour Functional Properties, and Porous Structure of Rice and Wheat-Based Leavened Food Products	2
In Silico, In Vitro and Ex Vivo Evaluation of the Antihyperglycaemic, Antioxidant and Cytotoxic Properties of Coccinia grandis L. Leaf Extract	2
Açai Flan, A Functional Food with Lacticaseibacillus rhamnosus HN001 Probiotic: Physicochemical Characteristics, Probiotic Survival, Sensory Acceptance and Consumer Perception	2
Primary Metabolite Chromatographic Profiling as a Tool for Chemotaxonomic Classification of Seeds from Berry Fruits	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
Royal Jelly and Trans-10-Hydroxy-2-Decenoic Acid Inhibit Migration and Invasion of Colorectal Carcinoma Cells	2
Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging	2
Rapid Determination of Fish Species of Raw and Heat-Treated Fish Meat Using Proteomic Species-Specific Markers	2
Physicochemical, Antioxidant and Mineral Composition of Cascara Beverage Prepared by Cold Brewing	2
Immobilization of Providencia stuartii Cells in Pumice Stone and Its Application for N-Acetylglucosamine Production	2
How to Increase the Nutritional Quality of Stinging Nettle Through Controlled Plant Nutrition	2
Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods	2
Antibacterial Effect of Phenylboronic Acid on Escherichia coli and Its Potential Role as a Decontaminant of Fresh Tomato Fruits	2
Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion	2
Opuntia ficus-indica as An Alternative Source of Mucilage in Low-Fat Ice Cream	2
Fruit Quality Assessment of Novel Hybrid Pummelo × Sweet Orange and Its Molecular Characterization Using Acidity Specific Markers	2
Effects of Soluble Dietary Fibre on Exercise Performance and Perception of Fatigue in Young Basketball Players	2
Corrigendum to: Fruit Extract Derived from a Mixture of Noni, Pineapple and Mango Capable of Coagulating Milk and Producing Curd with Antidiabetic Activities (Published: Food Technol. Biotechnol. 60 (	2
Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate	2
A Review on Innovative Biotechnological Approaches for the Upcycling of Citrus Fruit Waste to Obtain Value-Added Bioproducts	2
Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals	2