OOIR: Observatory of International Research

Papers

(The H4-Index of European Food Research and Technology is 26. 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
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	170
Hemp flour in breadmaking: circularity and opportunities for bread quality and stability during storage	98
Geographical origin estimation of miniaturized samples of “Nova” mandarin juice based on multiple physicochemical and biochemical parameters conjointly with bootstrapping	58
Modulating texturized pea protein characteristics through extrusion process parameters for application in hybrid and vegan burger patties	50
Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee	42
Development of a new HPLC method for rapid histamine quantification in fish and fishery products without sample clean-up	42
Effect of edible coatings on quality parameters and phenol composition of ready-to-eat Salanova lettuce	41
A review on trends in microencapsulation of bioactive compounds: coating materials, design, and applications	40
Comprehensive study of the volatile profile of Niágara Rosada (Vitis labrusca) wines produced from Brettanomyces anomalus using GC–FID–MS: a chemical and sensory approach	38
Identification of antihypertensive bioactive peptides in the herby and white cheeses produced from different milk types	37
Intrinsic viscosity, steady and oscillatory shear rheology of a new source of galactomannan isolated from Gleditsia caspica (Persian honey locust) seeds in aqueous dispersions	35
Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage	35
Effect of lactic fermentation and matrix on phenolic content, bioaccessibility, and scavenging activity of beetroot beverages	35
Acetylated cashew gum polysaccharide nanoparticles as a promising green label nanomaterial for encapsulation of D-limonene: physicochemical, structural and antibacterial properties	34
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	34
Determination of home-made wine selected parameters and study of honey addition impact on pro-healthy components content	33
Better selection of chestnut cultivars: experimenting the sensory characterization of the Marrone chestnuts compared to the “Chataigne” chestnuts	31
Food authentication and adulteration control based on metrics data of foods and chemometrics	28
Anti-inflammatory and antioxidant activities of ginsenosides and ginseng root extract to counteract obesity	27
Potential hypoglycemic activity of anthocyanidins monoglucoside and diglucoside from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex)—effect on α-glucosidases of gut microbiota and huma	27
Glycoalkaloid transformation during potato crisps production? Method validation and industrial trial	27
Physicochemical and antioxidant characteristics in fruits of soft-seeded pomegranate cultivars	26
Impact of the reduction or replacement of NaCl during production and ripening of raw cured pork and turkey sausages	26
An effective feature extraction method for olive peacock eye leaf disease classification	26
Elemental composition of green tea infusions depending on the method of their brewing	26

ICP OES combined with chemometric tools to differentiate green coffee beans in special or traditional	26
Screening of fungi from the phylum Basidiomycota for degradation of boar taint aroma compounds	26