OOIR: Observatory of International Research

Papers

(The TQCC of CyTA-Journal of Food is 2. 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
Established methods and comparison of 10 organic acids based on reversed phase chromatography and hydrophilic interaction chromatography	39
Nanosuspensions as carriers of Annona muricata acetogenins: antibacterial activity against Enterococcus faecalis and lister	24
Microbial diversity and food safety in duck meat preservation: effects of nanoemulsion nutmeg seed extract with focus on proteobacteria and lactococcus	23
Effect of processing methods on nutrient and anti-nutrient composition of grasshopper and termites	14
The authenticity of probiotic foods and dietary supplements: facts and reflections from a court case	14
In vitrostudy of the antihypertensive, antioxidant and antiproliferative activities of peptides obtained from two varieties ofPhaseolus coccineusL	10
Effect of chia seeds ( Salvia hispanica l .) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display	9
Immune modulatory effects of food supplement products Zeng Jian Heath Tonic and Zhen Yuan Capsule in elderly mice	9
Comparison of efficiency between liquefied petroleum gas (LPG) and electric hot air dryer: case study of dried pork slice	9
Ginseng total saponins rescue susceptibility to adult depression-like behaviors in mice induced by early-life stress via regulating CREB/BDNF/TrkB signaling	8
Opuntia robusta mucilage combined with alginate as encapsulation matrix for Lactiplantibacillus plantarum	8
The effect of roasting on the aroma, bioactive peptides and the functional properties of yellow nutsedges ( Cyperus esculentus )	8
Effects of different extraction methods on the physicochemical properties and biological activities of polysaccharides from maca roots	8
The microbial composition and functional roles of different kombucha products in Singapore	8
Physicochemical and cup quality of coffee as affected by processing methods and growing locations	6
Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade	6
Optimal extraction of a polysaccharide with antioxidant and hypoglycemic activities from the root of Radix Puerariae lobatae (Willd.) Ohwi	6
Impact of olive tree extract on hyperlipidemia in rats: HPLC analysis of bioactive constituents	6
Screening of medicine-food homology drugs for anti-colorectal cancer based on network pharmacology, molecular docking and in vitro experiments	6
Effect of high DHA and ARA fortification on non-enzymatic browning of infant formula powder	6
Influence of pre-harvest sprays of calcium chloride on fruit storage quality and softening of ‘fengtangli’ ( Prunus salicina L.) plum	6
Oxidation stability of seed oils from four woody oil plant species	6
Effects of nutraceuticals on antibiotic efficacy: a scoping review	5
Effects of four types of packaging on the structural characteristics, quality attributes, and antioxidant activity of foxtail millet during storage	5
Utilization of Grewia tenax fruit dried-ground as a preservative and antioxidant in beef burgers	5

Protective effect and molecular mechanism of four isosteroid alkaloids from Fritillariae Cirrhosae Bulbus on cigarette smoke extract-induced oxidative stress injury in A	5
Preparation and stability of angiotensin-I-converting enzyme (ACE) inhibitory peptides from protein hydrolysate of Wuyi rock tea residues	5
Analytically monitored cultivation of Arthrospira platensis on food waste extracts to compose a sustainable, low-prized, Zarrouk-based medium	5
Protective effect of bamboo root dietary Fibre on hyperlipidaemia mice induced by high-fat diet	4
Silibinin protects GLUTag cells from PA-induced injury via suppressing endoplasmic reticulum stress	4
Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins	4
The influence of nixtamalization on antioxidant capacity and Sensorial Attributes on Gluten Free Bread	4
Influence of ZnO and CuO nanoparticle on the shelf life and physiochemical properties of guava (Psidiumguajava) fruits and juice	4
Potential health benefits of combined extracts from germinated brown jasmine rice ( Oryza sativa L.), Moringa oleifera leaves, and	4
Physicochemical properties and process contaminants analysis of flaky egg-free rolls incorporated with buckwheat ( Fagopyrum esculentum Moench)	4
Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes	4
Inactivation mechanism and kinetics of dielectric barrier discharge plasma against Escherichia coli O157:H7 in phosphate-buffered saline	4
Innovative approaches to controlled yogurt fermentation using integrated solar PCM systems	4
The effects of highly bioavailable curcumin in downhill running-induced muscle damage model	4
Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) paste	3
Strategies for detection and control of microorganisms contamination in fermented foods: a review	3
Microwave and ultrasound-assisted natural deep eutectic solvents-based extraction of pectin from onion peel wastes	3
Study on the detection of active components in plasma-activated water and its storage stability	3
The impact of nutrition labels on frozen food health awareness and purchase intention among Central Taiwanese consumers	3
The non-Saccharomyces yeasts as novel starter cultures to innovate beer brewing	3
Assessing therapeutic efficacy of Chlorella vulgaris peptides on pathogenic bacteria associated with periodontal disease	3
Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches	3
Amaranthus as a potential dietary supplement in sports nutrition	3
Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels	3
Determination of pentachlorophenol and its sodium salt residue in eggs using d -SPE method coupled with UPLC-MS/MS	3
Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus	3
Effect of Aloe vera gel-based edible coating on microbiological safety and quality of tomato	3
Review on preservation techniques of edible lily bulbs in China	3
The physicochemical, functional, and pasting properties of Moringa oleifera leaf powder from different leaf stalk colors	3
Influence of white radish ( Raphanus sativus L.) powder on the quality characteristics of set-type yogurt during cold storage	3
Heavy metal contamination and its impact on the food chain: exposure, bioaccumulation, and risk assessment	3
Extend the emphasis to encompass sweet potatoes health advantages, industrial applications, and nutritional qualities	3
Exploring the anti-atherosclerosis potential of Ilex kudingcha via network pharmacology and docking studies	3
Separation and characterization of the antioxidant active component from Maillard reaction products in xylose-lysine system	2
A study with sensory evaluation and GC-MS/HPLC analysis on changes of flavor compounds in mutton during storage	2
Correlation of in vitro digestibility with chemical composition and bioaccessibility of phenolic compounds in date pomace and antioxidant potential	2
Effect of some crucial terpene molecules in white holy basil leaves ( Ocimum tenuiflorum L.) on consumer preference of Thai-style holy basil with minced chicken	2
Investigation antibacterial application and mechanism of the cyclodextrin-metal-organic framework loaded with gold nanoparticle	2
In vivo oral toxicity and antioxidant capacity of Nothofagus antarctica (G.Forst.) oerst (ñire) leaves	2
Physicochemical properties and antioxidant activity of Yulingdang jujube ( Ziziphus jujuba Mill.) fruit at different stages of maturity	2
Dihydromyricetin promotes LDL metabolism in HepG2 cells through the PCSK9/LDLR pathway	2
Effects of different treatment subjects of Lactiplantibacillus plantarum SCS5 on oxidative stress in type 2 diabetic mice	2
Novel refrigerated preservation performance indicator based on predictive microbiology and product time-temperature data, an essential tool to reach zero food waste	2
The viability of microorganism of probiotic yogurt enriched with bee pollen	2
Curcumin: recent updates on gastrointestinal cancers	2
Revealing the correlation between the bacterial communities and physicochemical properties of ZaoPoCu, a traditional fermented food from Hainan Island	2
Determination of antibiotic residues in pork meat from Northeast Mexico by UPLC-MS	2
Botrytis cinerea induced phytonutrient degradation of strawberry puree: effects of combined preservation approaches with high hydrostatic pressure and synthetic or natural antifunga	2
Factors affecting customer attitudes towards alternative cricket protein and the concept of novel products in China and Thailand	2
The impacts on bone structures and metabolisms by high-fat diet caused osteoporosis in mice: a meta-analysis and systematic review	2

Dihydrotanshinone I promotes LDL uptake by HepG2 cells through increasing LDLR level	2
Unconventional food plants in mixed juices: evaluation of the nutritional, physical-chemical, microbiological, and sensory quality of orange juice with sorrel ( Rumex acetosa	2
Synthesis, characterization, and antibacterial activities of SnO and SnO@FeCl ₂ nanoparticles using Olea europaea subsp. Africana (Mil	2
Spray-dried microencapsulation of bean coat flour ( Phaselus vulgaris , L.) bioactive compounds: optimization, functional activity, and storage	2
Enhancing the fermentation of unsalted Moroccan picholine green olives through heat-shock treatment, Lactiplantibacillus plantarum S61 inoculation and orange peel additi	2
Effect of seed processing treatments on oil quality of Ethiopian sesame varieties	2
Unveiling the importance role of lutein-plant-based nanoencapsulation – a future effort to improve their stability and bioaccessibility in combating ocular melanoma	2
Blackening and blackening control of litopenaeus vannamei during storage at low temperature	2
Phytochemical analysis, antimicrobial and antioxidant activities of essential oils of the species Artemisia mesatlantica maire: in vitro a	2
Bread deterioration and a way to use healthful methods	2
Shelf-life extension of pomegranate arils using banana powder-based nanocomposite coatings functionalized with cellulose nanofiber and zinc-oxide nanoparticles	2
Correction	2
Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry	2
Evaluation of antimicrobial efficacy and shelf life of natural hop extract in cheese production	2
Extraction of polyphenols from Potentilla fruticosa L. as α-glucosidase inhibitors	2