OOIR: Observatory of International Research

Papers

(The H4-Index of Food Bioscience is 54. 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
Editorial Board	196
Editorial Board	179
Editorial Board	162
Free radical quenching in liver mitochondria by selected antioxidants abundant in foods and supplements	154
The influence of residue interaction on thermal stability of lipase based on dynamic graph embedding	126
Comparison of the regulatory effects of flavonoids and saponins from Eclipta prostrate on insulin resistance in HepG2 cells	117
Transcriptomic reveals the effect of tannic acid stress on the cellular structure and growth of Saccharomyces cerevisiae	105
Magnetic field improvement of the germination of brown rice in the absence/presence of gibberellin: Changes in α-amylase activity and starch structural and physicochemical properties	103
Recombinant protein transaldolase of Bifidobacterium bifidum E3 and its anti-inflammatory activity	99
Corrigendum to “Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate” [Food Bioscience 47 (2022) 101684]	98
The polyphenols profile of co-fermented quinoa and black barley with Lactobacillus kisonensis and its in vitro bioactivities	97
Influence of whey protein types on the bioaccessibility of β-carotene in different formulations: Emulsions vs microcapsules	96
Rapid determination of α-lactalbumin in raw cow's milk and recombined milk using an immunochromatographic assay strip analysis method	89
Effects of carnosine combined with Lactobacillus on the antioxidant capacity of liver and kidney in normal or stressed mice	86
Can drinking tea become an effective way to alleviate the extraintestinal manifestations of inflammatory bowel disease: A comprehensive review	84
Novel avocado oil-functionalized yogurt with anti-obesity potential: Technological and nutraceutical perspectives	82
pH-driven preparation of caseinate-chitosan complex coacervation for co-encapsulation of hydrophobic curcumin and hydrophilic l-ascorbate: Stability and in vitro release properties	78
Synergistic effect of probiotics and postbiotics on reducing cytokine storm, lung dysfunction, and immune escape phenomenon caused by SARS-CoV-2 infection	76
Pea isolate protein/β-cyclodextrin/CQDs microcapsules improve stability and in vitro sustained release of fish oil	76
Alkaline, acid and acid-wet ball milling extraction of dietary fiber from kiwi berry (Actinidia arguta): Structural, rheological, physicochemical and functional properties	74
Oral administration of alpha-ketoglutarate partially ameliorates Cadmium-compromised BMSC mobilization and cranial bone repair	73
Study of the early regulatory mechanism of the Pichia kudriavzevii-induced resistance response in cherry tomato fruits	71
Combinatorial radiation-induced mutagenesis of Bacillus licheniformis and comparative whole genome sequencing to elucidate mutagenic effects on protease production	70
Preventive effect of different citrus essential oils on primary dysmenorrhea: in vivo and in vitro study	69
Identification and antidiabetic activity of peptides in protein Morus alba leaf proteolytic hydrolysates: A novel functional food ingredient for ameliorating type 2 diabetes mellitus	69

Metabolomic analysis reveals the interactions between Chinese indigenous and commercial Saccharomyces cerevisiae strains during wine co-fermentations at low YAN concentration	68
Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation	66
Histidine is effective in promoting muscle growth and protein deposition: In vivo and in vitro experimental models of grass carp (Ctenopharyngodon idella)	66
Study of the changes in molecular composition of high‒oleic palm oil (Coari × La Mé) before and after physical refining	66
Growth, antioxidant activity and mineral profile of Chaetomorpha linum (O.F. Müller) Kützing (1845) cultured in potassium deficient media	66
Alpha-amylase and alpha-glucosidase upregulated glucose homeostasis in high-fat fed wistar rats supplemented with cocoa flavonoid-rich aqueous	64
The synergistic lipogenesis inhibition and molecular mechanism of polyphenols and polysaccharides from mulberry leaf	64
Black rice phenolics alleviate T2DM through comprehensive regulation of oxidative stress, metabolic pathways and gut microbiota	63
Growth boundary of Fusarium graminearum spores as a function of temperature, pH, and H2S based on neural network	61
Extraction of protein from churpi of yak milk origin: Size reduction, nutraceutical potential and as a wall material for resveratrol	61
Discriminating the effects of microbial fortification on quality of Pixian Doubanjiang-pei manufactured by different chili varieties	61
Evaluation of in-vivo model for vitamin A bioavailability from vitamin A loaded caseinate complex	61
Unveiling the potentials of bioactive oligosaccharide1-kestose (GF2) from Musa paradisiaca Linn peel with an anxiolytic effect based on gut microbiota modulation in stressed mice model	60
Effect of electrolyzed watermelon rind flour on unleavened flatbread quality, techno-functional properties, minerals, bioactivities, and consumer preferences	60
Decoding nattokinase efficacy: From digestion and absorption to lipid pathway modulation in high-fat diet-induced atherosclerosis	59
Beneficial effects of nobiletin on regulation of lipid metabolism	58
A comparison of the physicochemical properties, allergenicity, and stability of recombinant β-lactoglobulin: Development of standard bovine milk allergens	58
Senotherapeutic effect of Agrimonia pilosa Ledeb. in targeting senescent cells in naturally aged mice	57
Combined antibacterial and antibiofilm activity of phenyllactic acid and bacteriocin XJS01 against Shigella flexneri	57
Correlation analysis between phytochemical composition and biological activities of Artemisia scoparia	57
Nanoscale delivery system for improving Bacillus subtilis probiotic viability: A promising safety-enhanced nanoemulsion	57
Bioconversion of food industry waste to value added products: Current technological trends and prospects	57
iTRAQ-based proteomic analysis of the differential effects of digested soy peptides and digested soy protein isolates on Lacticaseibacillus rhamnosus	56
Probiotics- its functions and influence on the ageing process: A comprehensive review	56
Feruloylation of polysaccharides from cranberry and characterization of their prebiotic properties	56
Combined transcriptomics and metabolomics analysis reveals the antifungal activity and mechanism of Enterococcus faecium cell-free supernatant against Alternaria alternata	55
Collagen peptides with DPP-IV inhibitory activity from sheep skin and their stability to in vitro gastrointestinal digestion	55
Influence of extraction technologies on the therapeutic properties of Pleurotus spp. (oyster mushrooms) – A critical review	54
Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization	54