OOIR: Observatory of International Research

Papers

(The H4-Index of Food Bioscience is 53. 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
Polygonatum kingianum Coll. et Hemsl enzymatic saccharifying extracts alleviate HFD-induced obesity in mice via regulating gut microbiota and AMPK pathways	219
Widely targeted metabolomics reveals metabolic patterns during tetraspore formation in the edible seaweed Gracilariopsis lemaneiformis	162
Time-controlled dual-stage strategy for bioproduction of high-purity (R-R) 2,3-butanediol and acetoin in Bacillus licheniformis	151
Inhibition of fungal mycelial growth and mycotoxin production using ZnO@mSiO2 nanocomposite during maize storage	131
Luteolin as a therapeutic agent for acute kidney injury: Network pharmacology predictions and experimental validation in a mouse model	119
Synergistic effect of probiotics and postbiotics on reducing cytokine storm, lung dysfunction, and immune escape phenomenon caused by SARS-CoV-2 infection	118
Enzymatic browning of button mushrooms during postharvest cold chain circulation	101
Antimicrobial synergy interaction of microalgae and nisin to improve ice cream shelf life and retaining quality	95
Analysis of the baijiu pit mud microorganisms and sub-communities that biosynthesize specific metabolites, using genomic and metabolic models	89
Characterization of bioactive compounds in phytophthora blight-infected red pepper powder (Capsicum annuum) and nondestructive discrimination of adulteration ratios using hyperspectral imaging	88
Assessment of clot-lysing and membrane-stabilizing activity of gallic acid through cyclooxygenase-1 and plasminogen interaction pathways	87
Ovomucoid-null eggs produced via genome-editing technology: Protein composition and physicochemical properties	87
Purification and identification of novel osteogenic peptides from sea cucumber intestine hydrolysates and their pro-osteogenesis effects on MC3T3-E1 cells	86
Food byproduct-derived zinc-binding peptides: Dual suppression of planktonic and biofilm Staphylococcus aureus	83
Preparation and characterization of nanobiocomposite films from sodium caseinate, halloysite nanoclay, and geraniol and application on capsicum (Capsicum annuum) fruits as a case study	82
Eggshell membrane hydrolysate incorporated GO/CS as an novel dressing for promoting wound healing in vivo	81
Baking quality and starch digestibility in whole wheat bread based on protein enrichment strategy: Significance of protein-starch-water interaction in dough	79
The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese	79
Chemical characterization and biological properties of oyster and shiitake mushrooms extracts and their liposomal formulations	77
Bioconversion of mangosteen pericarp extract juice with bacterial cellulose production and probiotic integration: A promising approach for functional food supplement development	77
Exploring the bioactive potential of Enterococcus mundtii TW278: Synthesis and utilization of biomolecules in yogurt production	77
Hydrolyzed egg yolk powder promotes bone growth and development in rats: A multidimensional mechanistic study	76
Enhancing β-galactosidase production via GAL80 gene knockout in Kluyveromyces marxianus; an in-vitro and in-silico study on GAL/LAC system proteins	74
Generation and characterization of a depigmented variant of Chlorella pyrenoidosa for application in food products	73
Application of sea fennel's bioactive compounds in the development of edible films and coatings: A review	66

Spray-drying microencapsulation of plum peel bioactives using Arabic gum and maltodextrin as coating matrix	66
Porous carbon nitride-chitosan/zein bilayer functional films with efficient photocatalytic antibacterial activity and tunable water barrier performance for food packaging	64
Fish oil alginate microspheres produced via wave-based drop-on-demand jetting electrospray: Improving stability and palatability	64
Development of probiotic functional food and evaluation of its functional properties	64
Characteristics of inhibition of Aspergillus flavus growth and degradation of aflatoxin B1 by cell-free fermentation supernatant of Bacillus velezensis 906	62
Effects of microencapsulated phenethyl isothiocyanate on gastrointestinal cancer cells and pathogenic bacteria	62
Bioconversion of ricinoleic acid to (R)-γ-decalactone by Clavispora lusitaniae YJ26 cells in an ionic liquid–containing biphasic fermentation system	61
Promising ingredients used for kimchi fermentation: Effects of cordyceps militaris fermentation products on the over-acidification and quality of kimchi	60
Characterization, antioxidant, and antimicrobial activity of melanin extracted from nigerseed hulls	60
Editorial Board	58
Enhancement of physicochemical, in vitro hypoglycemic, hypolipidemic, antioxidant and prebiotic properties of oat bran dietary fiber: Dynamic high pressure microfluidization	57
Antitumor properties of colored native potatoes (Solanum tuberosum ssp. tuberosum) from southern Chile	57
A comparison of the physicochemical properties, allergenicity, and stability of recombinant β-lactoglobulin: Development of standard bovine milk allergens	57
Growth boundary of Fusarium graminearum spores as a function of temperature, pH, and H2S based on neural network	56
Protective properties of the edible halophyte Carpobrotus edulis (L.) N.E.Br. towards neoformed food contaminants-related oxidative stress and genotoxicity	56
Activation mechanism of fatty acids on membrane-bound polyphenol oxidase in peach fruit: Conformational change analysis and molecular docking simulation	56
Ultrasound-assisted solid-state fermentation by Aspergillus niger increased phenolics and antioxidants’ accumulation in Citrus reticulata peels	55
Editorial Board	55
Editorial Board	55
Senotherapeutic effect of Agrimonia pilosa Ledeb. in targeting senescent cells in naturally aged mice	55
Carnosine and crocin ameliorate oxidative stress in rats with rhabdomyolysis-induced acute kidney injury through upregulating HO-1 gene expression	55
Editorial Board	54
Effect of heat treatment on amino acids and volatile compounds of enzymatic pork trimmings hydrolysate supplemented with xylose and cysteine	54
Toxic effect of plasma and ultrasound activated cashew apple juice in Artemia salina nauplii	54
Identification of the characteristic chemical constituents in fermented Toona sinensis buds and exploration of their hypoglycemic efficacy by widely targeted metabolomics	54
Editorial Board	53
Influence of red wine marination on the quality, safety, and stability of goat Coalho cheese produced in the Brazilian semi-arid region	53
The impact of pH and acid-activated proteases on the decrease of immunological properties of parvalbumin from freshwater fish	53