OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Measurement and Characterization is 31. 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 2021-08-01 to 2025-08-01.)

Article	Citations
Correction: Phytochemical characterization and end use evaluation of native and fermented cereal brans	151
Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6	100
Methodology and optimization research for discrimination of different brands of Baijiu based on multispectral techniques	77
A novel air-suction classifier for fresh sphere fruits in pneumatic bulk grading	66
Germinated melon seed flours: physical and physicochemical characteristics, bioactive compounds and technological properties	60
Analysis of volatile compounds of ginger (Zingiber officinale) during far-infrared combined with hot-air drying by GC-MS and MOS e-nose	56
Tender coconut water processing: hurdle approach, quality, and accelerated shelf-life measurements	53
Effects of electrocatalytic treatment on the physicochemical properties of rice bran protein	48
Cuajinicuil (Inga Jinicuil) seeds as a novel source of starch: morphological, structural, and thermogravimetric characteristics of isolated fractions	47
Electrochemical sensing of nitrite in aqueous media with N, P-codoped biocarbon electrode	46
Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols	43
Preservation properties of eugenol and its compound on seasoned Lateolabrax japonicus fillets	43
Influence of vitamin E on the cellular uptake and transport of selenium from wheat and pearl millet across Caco-2 cell monolayer	43
Ash gourd (Benincasa hispida (Thunb.) Cogn.) juice as an α-glucosidase inhibitor and its spray-dried juice properties	39
Effect of salt concentration and drying temperature on functional properties of sesame (Sesamum indicum L.) meal protein isolate	39
A comparative study of physicochemical and antioxidant properties integrated with chemometrics on enzymatic hydrolysates of selected fruit seeds	39
Correction: Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics	39
Correction to: Fermentation process monitoring of broad bean paste quality by NIR combined with chemometrics	37
Nutritional, chemical, and morphological assessment of Couroupita guianensis: a potential edible fruit for human consumption	37
Optimizing shelf life and quality of rainbow trout fillet using slurry ice containing sodium dodecyl sulfate and citric acid	37
The effects of sesame protein isolate and transglutaminase enzyme on the quality characteristics of gluten-free batter and cake	34
Breakage of packaged cookies due to fatigue failure from repetitive shock	34
Green technology for production of potent antioxidants and alkyl glucosides by Aspergillus niger β-glucosidase: prospects for broad application in the food industry	34
Non-destructive estimation of mandarin orange fruit quality during the ripening stage using machine-learning-based spectroscopic techniques	34
Orally dissolving yoghurt strip: a new approach in delivery of probiotics	34

Total phenolic contents, total flavonoid contents and antioxidant activities of endocarp and mesocarp of Malaysian local Durio Zibethinus (Musang King and Durian Kampung Peel)	33
Extraction, characterization and antioxidant activities of an acidic polysaccharide from Dendrobium devonianum	32
Physicochemical properties and in vitro bioactivities of polysaccharides from lotus leaves extracted by different techniques and solvents	32
Impact of different drying methods on the physicochemical and functional properties of pigeon pea protein concentrates	32
Phytochemical contents and bioactivity of four endemic Salvia seeds from Turkey: a comparative study to chia seed	31
Chia-enhanced gluten-free biscuits: a study on nutritional enrichment, antioxidant bioaccessibility, and storage stability	31
Processes applied to whole sorghum flour: effects on technological, antioxidant and sensory properties of gluten-free cakes	31
Ultrasensitive determination of allura red in food samples based on green-emissive carbon nanodots	31
Development and characterization of whole-grain buckwheat biscuit formula based on extruded 3D printing technology	31