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 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
Biotransformation of Tropical Fruit By-Products for the Development of Kombucha Analogues with Antioxidant Potential	19
Applicability of Saccharomyces cerevisiae Strains for the Production of Fruit Wines Using Cocoa Honey Complemented with Cocoa Pulp	19
Association of Vitamins D, B9 and B12 with Obesity-Related Diseases and Oral Microbiota Composition in Obese Women in Croatia	15
Supercritical CO2 Fluid Extraction and Microencapsulation of Oil from Anchovy (Engraulis mordax) By-Products	14
Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods	14
Removal of Histamine in Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish	13
Novel Vigna subterranea (L.) Verdc Soluble Dietary Fibre-Starch Nanocomposite: Functional and Antioxidant Characteristics	11
A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese	11
Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate	10
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
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
Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour	8
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
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

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
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
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
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
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