OOIR: Observatory of International Research

Papers

(The H4-Index of European Food Research and Technology is 27. 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 2021-10-01 to 2025-10-01.)

Article	Citations
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition	56
Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)	49
Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase	49
The application of fluorescence spectroscopy and machine learning as non-destructive approach to distinguish two different varieties of greenhouse tomatoes	48
Saltatory rolling circle amplification assay coupled with photosensitization method for rapid and sensitive detection of Salmonella in food	45
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin	43
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation	42
A systematic review of recent advances in anthocyanin-biomacromolecule interactions and their applications in the food industry	40
Maturation of wine in underwater springs as a novel wine production process	38
Simultaneous determination of chloramphenicol, stilbenes, and resorcylic acid lactones in pork using UPLC–MS/MS with a C18 cartridge and immunoaffinity microextraction in a packed syringe	38
Emulsifying properties of lentil protein preparations obtained by dry fractionation	38
Effect of Maillard reaction on flavor characteristics and biological activity of Boletus edulis hydrolysates	37
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread	36
An overview focusing on modification of margarine rheological and textural properties for improving physical quality	35
Headspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions	32
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	32
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool	32
Seafood alternatives: assessing the nutritional profile of products sold in the global market	32
Ultrasound-assisted extraction of cranberry seed oil: food waste valorization approach	31
A pair of homoisoflavonoid analogues (6-aldehydo-isoophiopogonanone A/6-aldehydo-isoophiopogonanone B) from Ophiopogon japonicus as a tyrosinase inhibitor: inhibitory activity, conformational change a	31
1H NMR spectroscopic discrimination of different beer styles combined with a chemical shift-based quantification approach	30
Analytical evaluation of carotenoids, apocarotenoids, capsaicinoids, and phenolics to assess the effect of a protective treatment on chili peppers dried at different temperatures	29
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach	29
Preparation of dioscin from Trigonella foenum-graecum by foam separation–preparative high-performance liquid chromatography	29
Changes in the contents of free amino acids, free sugars, hydrolysed amino acids and hydrolysed sugars in roasted and unroasted sesame seeds	28

Rapid evaluation of ergosterol to detect yeast contamination in fruit juices	28
Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine	27
From waste to worth: almond cake flour as a functional ingredient in goat milk yogurt	27
Jamaican field cricket (Gryllus assimilis) powder for wheat bread enrichment: techno-functional and physicochemical properties	27