OOIR: Observatory of International Research

Papers

(The H4-Index of Food Science and Human Wellness is 29. 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 2020-04-01 to 2024-04-01.)

Article	Citations
Immunomodulatory effects of polysaccharides from edible fungus: a review	93
Effects of dietary fiber on human health	92
Healthy function and high valued utilization of edible fungi	87
An overview of plant-autochthonous microorganisms and fermented vegetable foods	85
Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds	70
Bacteroides utilization for dietary polysaccharides and their beneficial effects on gut health	61
Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content	60
Antioxidant and anti-inflammatory roles of tea polyphenols in inflammatory bowel diseases	57
Phytochemical constituents and biological activities of longan (Dimocarpus longan Lour.) fruit: a review	50
Review on mechanisms and structure-activity relationship of hypoglycemic effects of polysaccharides from natural resources	48
Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism	47
Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS	46
Zein as a structural protein in gluten-free systems: an overview	43
Investigating cooked rice textural properties by instrumental measurements	40
Hypoglycemic polysaccharides from Auricularia auricula and Auricularia polytricha inhibit oxidative stress, NF-κB signaling and proinflammatory cytokine production in streptozotocin-induced diabetic m	39
Improving the stability and bioavailability of tea polyphenols by encapsulations: a review	39
Natural products: Regulating glucose metabolism and improving insulin resistance	38
Antioxidant and hepatoprotective effects of Hypsizygus ulmarius polysaccharide on alcoholic liver injury in rats	38
Food science and COVID-19	37
Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability	37
Focusing on the recent progress of tea polyphenol chemistry and perspectives	37
Bioactive compounds and probiotics–a ray of hope in COVID-19 management	36
Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages	35
Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways	34
Electrospun gelatin/chitosan nanofibers containing curcumin for multifunctional food packaging	32

Identification and molecular mechanism of angiotensin-converting enzyme inhibitory peptides from Larimichthys crocea titin	32
Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods	32
Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products	31
Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments	30
Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH	29