OOIR: Observatory of International Research

Papers

(The TQCC of Food Technology and Biotechnology is 5. 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
Whey Utilisation: Sustainable Uses and Environmental Approach	78
Propionic Acid	30
Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings	24
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
Encapsulation and Degradation Kinetics of Bioactive Compounds from Sweet Potato Peel During Storage	20
Biological Activity of Sacha Inchi (Plukenetia volubilis Linneo) and Potential Uses in Human Health: A Review	19
Phenylalanine Alleviates Postharvest Chilling Injury of Plum Fruit by Modulating Antioxidant System and Enhancing the Accumulation of Phenolic Compound	18
Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches	17
Effect of Ethanol and Ultrasound Pretreatments on Pineapple Convective Drying	16
Biogas Production Systems and Upgrading Technologies: A Review	14
Experimental Research of Drying Characteristics of Red Banana in a Single Slope Direct Solar Dryer Based on Natural and Forced Convection	14
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
The Mastic Tree (Pistacia lentiscus L.) Leaves as Source of BACs: Effect of Growing Location, Phenological Stage and Extraction Solvent on Phenolic Content	10
Isolation and Identification of Indigenous Wine Yeasts and their Use in Alcoholic Fermentation	9
Komagataeibacter intermedius V-05: An Acetic Acid Bacterium Isolated from Vinegar Industry, with High Capacity for Bacterial Cellulose Production in Soybean Molasses Medium	9
In vitro Antioxidant, Cytotoxic and Antidiabetic Activity of Protein Hydrolysates Prepared from Chinese Pond Turtle (Chinemys reevesii)	8
Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk	8
Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying	8
Recent Advances in (Bio)Chemical Sensors for Food Safety and Quality Based on Silver Nanomaterials	7
Polyethylene Glycol-Stabilized Zein Nanoparticles Containing Gallic Acid	7
Lipoxygenase and Its Relationship with Ethylene During Ripening of Genetically Modified Tomato (Solanum lycopersicum)	7
Purification and Characterization of a Novel Extracellular Haloprotease Vpr from Bacillus licheniformis Strain KB111	7

Role of Acetic Acid Bacteria in Food and Beverages	7
Investigation of Wheat Germ and Oil Characteristics with Regard to Different Stabilization Techniques	6
Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes	6
Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production	6
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
Effect of Adding Guava (Psidium guajava) Epicarp Extract Flour on the Physicochemical, Textural, Colour and Sensory Properties of Frankfurters	6
Optimization of β-Fructofuranosidase Production from Agrowaste by Aspergillus carbonarius and Its Application in the Production of Inverted Sugar	6
Evaluation of the Antioxidant and Antimicrobial Activities of Ethyl Acetate Extract of Saccharomyces cerevisiae	6
Ultrasound-Assisted Extraction of Anthocyanins from Haskap (Lonicera caerulea L.) Berries Using a Deep Eutectic Solvent (DES)	6
Solvent Dependency of Sorghum Bran Phytochemicals Acting as Potential Antioxidants and Antibacterial Agents	6
SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures	6
Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of Ricotta	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
Iron Encapsulation by Deacetylated Glucomannan as an Excipient Using the Gelation Method: Characteristics and Controlled Release	5
Bioactive Compounds from Artichoke and Application Potential	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
Dromedary Milk Protein Hydrolysates Show Enhanced Antioxidant and Functional Properties	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
Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation	5
Isolation, Biochemical Characterisation and Identification of Thermotolerant and Cellulolytic Paenibacillus lactis and Bacillus licheniformis	5
Whey Utilisation: Sustainable Uses and Environmental Approach	5
Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor	5
Chemical Composition and Biological Activity of Essential Oil and Extract from the Seeds of Tropaeolum majus L. var. altum	5
Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits	5