OOIR: Observatory of International Research

Papers

(The H4-Index of European Food Research and Technology is 29. 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 2022-01-01 to 2026-01-01.)

Article	Citations
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition	62
The application of fluorescence spectroscopy and machine learning as non-destructive approach to distinguish two different varieties of greenhouse tomatoes	56
Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase	56
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	50
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin	50
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool	46
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	46
Effect of Maillard reaction on flavor characteristics and biological activity of Boletus edulis hydrolysates	43
Maturation of wine in underwater springs as a novel wine production process	42
Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)	42
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread	42
Impact of charge density on the properties and bioactivities of chitosan-based films	41
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation	39
Saltatory rolling circle amplification assay coupled with photosensitization method for rapid and sensitive detection of Salmonella in food	39
An overview focusing on modification of margarine rheological and textural properties for improving physical quality	38
A systematic review of recent advances in anthocyanin-biomacromolecule interactions and their applications in the food industry	37
Development of food and drug homologous products: insights from raw material, modern processing technologies and quality assurance	36
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach	35
Seafood alternatives: assessing the nutritional profile of products sold in the global market	35
Jamaican field cricket (Gryllus assimilis) powder for wheat bread enrichment: techno-functional and physicochemical properties	34
Changes in the contents of free amino acids, free sugars, hydrolysed amino acids and hydrolysed sugars in roasted and unroasted sesame seeds	33
From waste to worth: almond cake flour as a functional ingredient in goat milk yogurt	33
Identification of varieties of sorghum based on a competitive adaptive reweighted sampling-random forest process	32
Onion quercetin inhibits vascular endothelial cell dysfunction and prevents hypertension	31
Rapid evaluation of ergosterol to detect yeast contamination in fruit juices	31

Ultrasound-assisted extraction of cranberry seed oil: food waste valorization approach	30
Glucose oxidase as an important yet overlooked factor determining the antibacterial activity of bee pollen and bee bread	30
Volatile compound profile and sensory features of cape gooseberry (Physalis peruviana Linnaeus): comparative study between cultivated and wild fruits	29
Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison	29