OOIR: Observatory of International Research

Papers

(The H4-Index of European Food Research and Technology is 30. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition	68
The application of fluorescence spectroscopy and machine learning as non-destructive approach to distinguish two different varieties of greenhouse tomatoes	67
Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase	62
Maturation of wine in underwater springs as a novel wine production process	59
Gastrointestinal stability and bioactivity of propolis from diverse origins	52
Isolation, identification, and chelation mechanism of selenium-chelating peptides from quinoa protein hydrolysate	50
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	49
Impact of charge density on the properties and bioactivities of chitosan-based films	46
Development of food and drug homologous products: insights from raw material, modern processing technologies and quality assurance	45
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation	43
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread	43
Targeted metabolomics reveals the storage potential of grape juice produced using different vine training systems and rootstocks	43
Saltatory rolling circle amplification assay coupled with photosensitization method for rapid and sensitive detection of Salmonella in food	43
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	41
Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)	40
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool	38
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin	38
A systematic review of recent advances in anthocyanin-biomacromolecule interactions and their applications in the food industry	37
Effect of Maillard reaction on flavor characteristics and biological activity of Boletus edulis hydrolysates	36
An overview focusing on modification of margarine rheological and textural properties for improving physical quality	34
Modeling and optimization of pea protein hydrolysis: linking process parameters to technological functionality	33
Jamaican field cricket (Gryllus assimilis) powder for wheat bread enrichment: techno-functional and physicochemical properties	33
Impact of black rice (Chakhao) polishing and cooking on phenolic and anthocyanin compounds profiling by using ESI-high resolution mass spectroscopy (LC-HRMS)	32
From waste to worth: almond cake flour as a functional ingredient in goat milk yogurt	32
Impact of extraction protocol on protein from black soldier fly (Hermetia illucens L.) larvae: characterization, protein composition, allergen mapping and protein quality	32

Evaluating Konjac glucomannan as an effective methylcellulose alternative in plant-based burger patties	31
The effect of transglutaminase on the characterization of lactose-free skimmed milk powder	31
Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison	31
Impact of pulsed electric field pretreatment on quality parameters of aronia and haskap berry juices	31
Volatile compound profile and sensory features of cape gooseberry (Physalis peruviana Linnaeus): comparative study between cultivated and wild fruits	31
Loop-mediated isothermal amplification targeting proteinase inhibitor II terminator sequence: an efficient approach for screening of genetically modified crops	30
Recent advances in extrusion technology for plant-based meat analogues: composition, development, and challenges	30