OOIR: Observatory of International Research

Papers

(The TQCC of CyTA-Journal of Food is 3. 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 2021-06-01 to 2025-06-01.)

Article	Citations
Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics	41
Immune modulatory effects of food supplement products Zeng Jian Heath Tonic and Zhen Yuan Capsule in elderly mice	27
Influence of ZnO and CuO nanoparticle on the shelf life and physiochemical properties of guava (Psidiumguajava) fruits and juice	24
In vivo oral toxicity and antioxidant capacity of Nothofagus antarctica (G.Forst.) oerst (ñire) leaves	14
Heavy metal contamination and its impact on the food chain: exposure, bioaccumulation, and risk assessment	14
Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels	14
Lipid profile and antioxidant activities of mud crab ( Scylla olivacea ) extract obtained from muscle and hepatopancreas	12
Detection of pork adulteration in beef with ladder-shape melting temperature isothermal amplification (LMTIA) assay	12
Effect of hot processing on taste quality, starch structure, and pasting properties of areca taro	12
Xylitol attenuates diabetes induced intestinal permeability changes and inflammatory injury by improving intestinal tight junction protein expression and mucus secretion in rats	12
Unraveling anti-inflammatory components and mechanisms in decoction derived from Allium ascalonicum L. Bulbs and Sojae Semen Praeparatum v	11
Synthesis, characterization, and antibacterial activities of SnO and SnO@FeCl ₂ nanoparticles using Olea europaea subsp. Africana (Mil	10
Sweetpotatoes [ Ipomoea batatas (L.) lam]: the super food of the Next Century? An intensive review on their potential as a sustainable and versatile food source for futu	9
Effects of agavins in high fat-high sucrose diet-fed mice: an exploratory study	9
Quality assessment of gluten-free cookies from rice and Bambara groundnut flour	9
Effect of hot water treatment on ripening of tomato var. TA234 silenced with the TomLoxB gene	9
Nutritional properties of pilot-scale manufactured single-cell proteins from a Corynebacterium glutamicum	8
Detection and partial characterization of antimutagenic compounds from white shrimp ( Litopenaeus vannamei ) cephalothorax	8
Therapeutic potential of probiotic Lactobacillus spp. Fermented Talinum triangulare on Helicobacter pylori	7
Serum neuropeptide Y and peptide YY levels in response to ingestion of germinated brown rice in healthy adults	7
Radio frequency-assisted hot air drying of pacific white shrimp ( Litopenaeus vannamei ): drying kinetics, product quality and composition evaluation	7
Mushroom-mediated biosynthesis of NPs: a green approach toward antimicrobial applications	7
Inhibition of heterocyclic amines formation in grilled beef patties by red pepper stalk extracts	7
Evaluation of phytonutrients composition and nutraceutical potential of tomato by-products	6
Detection of the thaumatin-like protein gene from Brassica rapa var. oleifera in honey with the Proofman-LMTIA method	6

Simultaneous consumption of green and black tea infusions from Cnidoscolus aconitifolius leaves with metformin treatment improves the health outcome in type II diabetic	6
The effect of roasting on the aroma, bioactive peptides and the functional properties of yellow nutsedges ( Cyperus esculentus )	6
Sulforaphane attenuates platelet granule secretion through down-regulating glycoprotein VI-mediated p38 MAPK/cPLA ₂ signaling pathway	6
A mini-review on the role of bacteriophages in food safety	6
Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein	6
Cavitation-intensifying or vacuum bags for beef ultrasonication: effects on critical attributes for consumers and microstructure	6
Streamlined approaches for image classification using principal component analysis and hierarchical clustering of extrudates from coffee and sorghum blends	6
5- n -Alk(en)ylresorcinol accumulation across developmental stages of triticale through comparative metabolite profiling: implications of fresh and dry basis	6
Extraction optimization, antioxidants, and lipid-lowering activities of polygonatum cyrtonema Hua polysaccharides	6
Potential health benefits of combined extracts from germinated brown jasmine rice ( Oryza sativa L.), Moringa oleifera leaves, and	5
Silibinin protects GLUTag cells from PA-induced injury via suppressing endoplasmic reticulum stress	5
Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins	5
Analytically monitored cultivation of Arthrospira platensis on food waste extracts to compose a sustainable, low-prized, Zarrouk-based medium	5
In vitrostudy of the antihypertensive, antioxidant and antiproliferative activities of peptides obtained from two varieties ofPhaseolus coccineusL	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
The effects of highly bioavailable curcumin in downhill running-induced muscle damage model	5
Extend the emphasis to encompass sweet potatoes health advantages, industrial applications, and nutritional qualities	5
Inclusion of llaska ( Cladophora crispata ) flour in the development of a low-firmness meat analogue using high-moisture extrusion technology	4
Characterization of diamine oxidase-based biosensors for biogenic amines detection assembled onto functionalized SiO₂ substrates using aliphatic and aromatic di-aldehydes as crosslinkers	4
Effect of processing methods on nutrient and anti-nutrient composition of grasshopper and termites	4
Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches	4
Review on preservation techniques of edible lily bulbs in China	4
Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry	4
Formulation and characterization of herbal tea from hibiscus ( hibiscus sabdariffa L.) and lemon verbena ( aloysia citrodora )	4
The effects of propolis on doxorubicin-induced hepatorenal damage: a comparison of ethanolic and oily extracts of propolis	4
Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts	4
Anti-proliferating and antioxidant properties of Eriobotrya japonica fruit in human breast cancer cells combined with in silico study	4
The therapeutic potential of red radish microgreens in modulating inflammation and cancer pathways	4
Unconventional food plants in mixed juices: evaluation of the nutritional, physical-chemical, microbiological, and sensory quality of orange juice with sorrel ( Rumex acetosa	4
Nutritional value and acceptability of heme iron microparticles-fortified bread	4
Comparative effect of Chamomile flower ( Matricaria chamomilla L.) andPassion flower ( Passiflora incarnata L.) powder tea in patients suf	4
Effects of different treatment subjects of Lactiplantibacillus plantarum SCS5 on oxidative stress in type 2 diabetic mice	4
Sub-chronic, low dose co-exposure to Aflatoxin B₁ and Microcystin-LR in C57BL/6 mice significantly alters the cytokine response in serum and liver	4
Machine learning-enabled prediction of antimicrobial resistance in foodborne pathogens	4
Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand	4
Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles	4
Composition optimization and safety assessment of lactic-acid-bacteria-loaded composite film	4
Dihydrotanshinone I promotes LDL uptake by HepG2 cells through increasing LDLR level	4
Blackening and blackening control of litopenaeus vannamei during storage at low temperature	4
Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties	4
Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China	4
Comparative assessment of nutritional composition, phenolic compounds, antioxidative and antidiabetic properties of pilosocereus gounellei and Cereus Jama	4
Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages	4
Role of postbiotics in food and health: a comprehensive review	3
Sensitive and selective evaluation of the 3-hydroxy-2-butanone biomarker via gas sensors based on WO ₃ nanomaterials with multiple morphologies	3
Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage temperatures	3
Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review	3
Antiapoptotic and anticoagulant effects of camel milk and camel urine in methotrexate-induced hepatotoxicity	3
Quantification of adulterated fox-derived components in meat products by drop digital polymerase chain reaction	3
A hybrid recommendation algorithm for green food based on review text and review time	3

Effect of curcumin on biofilm formation and motilities of Pseudomonas aeruginosa clinical isolates	3
Consumers’ perceptions, preferences and willingness to pay for infant meat puree in China	3
Valorization of avocado ( Persea americana ) residual paste: Microwave-assisted extraction, optimization and addition to an artisanal pork ham	3
Effect of wheat hardness on flavor compounds and microorganisms in medium-high temperature Daqu	3
Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract	3
Epicatechin ameliorates palmitate-induced insulin resistance in C2C12 myogenic cells by alleviating oxidative stress and activating the AMPK/ACC pathway	3
Potentials of superfine grinding in quality modification of food powders	3
Sensory and facial emotion study on refreshing coffee leaf tea beverage using Aero-press and V60 brewing techniques during storage	3
Application of electron beam irradiation and mild thermal treatment of Bacillus cereus spores in Chinese braised beef cuisine	3
Development of gelatin-carboxymethylcellulose coatings incorporated with avocado epicarp and coconut endocarp extracts to control fungal growth in strawberries for shelf-life extension	3
Physicochemical and biological properties assessment of Pituranthos chloranthus from Algerian Sahara	3
Optimization of extraction conditions for functional compounds from thinned unripe apple using β -cyclodextrin-based ultrasound-assisted extraction	3
Management of urban manufacturing byproducts: food circular economy and safety aspects	3