OOIR: Observatory of International Research

Papers

(The H4-Index of Food Packaging and Shelf Life is 50. 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
Controlled release sachet of methyl salicylate from rice husk absorbents for delayed ripening in ‘Namwa’ bananas	176
Effect of hazelnut skin and dry tomato peel on the oxidative stability, chemical and sensory properties of pork burgers during refrigerated storage	140
Biodegradable blown film composite from poly (butylene adipate-co-terephthalate) and talc: Effect of uniaxial stretching on mechanical and barrier properties	136
Influence of expectations and emotions raised by packaging characteristics on orange juice acceptability and choice	132
Botanic antimicrobial agents, their antioxidant properties, application and safety issue	124
Preparation of degradable modified atmosphere films by blending polybutylene glycol 2,5-furandicarboxylate - polytetrahydrofurandiol polyether esters with poly (butyleneadipate-co-terephthalate) and i	121
A novel antimicrobial film AgNPs@γ-CD-MOFs/PLA: Preparation, characterization and its application for packaging of Agaricus bisporus	118
Xanthohumol combined with chitosan-oxidized starch film as a potential new strategy for food packaging: Characterization, physicochemical and biological properties	107
Eugenol/silk fibroin nanoparticles embedded Lycium barbarum polysaccharide nanofibers for active food packaging	104
The potential of chitosan-based film with curry leaf essential oil as natural insect-repellent food packaging	94
The synergistic effect of nanocellulose and nanocapsules into poly(butylene adipate-co-butylene terephthalate) films for active packaging	94
Effect of storage temperature and high-pressure processing on the preservation of sliced Duroc vacuum-packed dry-cured ham	90
Properties of alginate films incorporated with free and microencapsulated Stryphnodendron adstringens extract (barbatimão)	89
Effect of phenolic acids on the properties of films from Poly (vinyl alcohol) of different molecular characteristics	89
Identification of recycled polyethylene and virgin polyethylene based on untargeted migrants	85
Development of gas phase controlled-release antimicrobial and antioxidant packaging film containing carvacrol loaded with HNT-4M（halloysite nanotubes etched by 4 mol/L hydrochloric acid）	83
Migration detection of six aromatic amines in polyamide food contact materials by HPLC after molecularly imprinted polymer pipette tip solid phase extraction	82
A new procedure to prepare transparent, colourless and low-water-soluble edible films using blood plasma from slaughterhouses	81
Potato peel phenolics as additives for developing active starch-based films with potential to pack smoked fish fillets	79
Characterization of active sweet potato-based films containing thymol at different varieties: VitAto and Anggun	78
Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil	73
Development, characterization and validation of starch based biocomposite films reinforced by cellulose nanofiber as edible muffin liner	73
Comparison of methods to simulate permeation through cellulose-based food contact materials	73
Influence of TiO2 nanoparticles on the performance and inner structure of zein/eugenol films	72
Development and characterization of antimicrobial and antioxidant whey protein-based films functionalized with Pecan (Carya illinoinensis) nut shell extract	70

Valorization of post-consumer recycled polypropylene through their reinforcement with amine and amine/silane organically modified clays for potential use in food packaging	70
High pressure processing-based hurdle strategy for microbial shelf life of packed food in the Cold Chain	68
Octenyl succinylated potato starch-based film reinforced by honey-bee products: Structural and functional properties	68
Comparative influence of active PLA and PP films on the quality of minimally processed cherry tomatoes	67
Effect of storage on the quality of Andean blackberry (Rubus glaucus Benth) powder biofortified with Lacticaseibacillus casei ATCC393	67
Kappa-carrageenan-poly(vinyl alcohol) electrospun fiber mats encapsulated with Prunus domestica anthocyanins and epigallocatechin gallate to monitor the freshness and enhance the shelf-life quality of	67
An intelligent chitosan/polyvinyl alcohol film with two types of anthocyanins for improved color recognition accuracy and monitoring fresh-cut pineapple freshness	66
Assessment of the secondary shelf life of Bolognese sauce based on domestic use simulation	66
Effect of recycled polypropylene on migration of six processing aids in polypropylene film to milk	65
Multifunctional food packaging materials: Electrospun mats based on gelatin-xanthan gum containing chitin nanofibers and black barberry anthocyanins for freshness monitoring and enhancing the shelf-li	64
Densely crosslinked protein bioplastics with superior stretchability and desirable wet stability via quality protein restoration	64
Enzyme-sensitive soybean protein isolate/cinnamaldehyde antibacterial microcapsules triggered by blueberry proteases	62
Effect of processing temperature profile during melt extrusion on thermoplastic starch production	60
Effect of surface charge on mechano-bactericidal activity of cellulose nanocrystals constructed chevaux-de-frise and meat preservation	59
Innovative use of chitosan/ZnO NPs bio-nanocomposites for sustainable antimicrobial food packaging of poultry meat	59
In situ N-acetylcysteine release from polyvinyl alcohol film for moisture-activated food packaging	57
Metabolomic approach: Postharvest mushroom (Agaricus bisporus) browning inhibited by nanocomposite packaging materials	57
Edible freshness-keeping film prepared by Pouteria campechiana pericarp residue and applied to the preservation of duck breast meat	57
Fabrication and characterization of crosslinked pea protein isolated/pullulan/allicin electrospun nanofiber films as potential active packaging material	56
Optical measurement systems in the food packaging sector and research for the non-destructive evaluation of product quality	55
Surface adhesion and physical properties of modified TPS and PBAT multilayer film	54
Physicochemical properties of protein-polysaccharide-polyphenol bilayer composite film prepared by electrospinning layer-by-layer assembly technology	53
Fish skin gelatin based packaging films functionalized by subcritical water extract from spent coffee ground	52
Effect of drying rate on the physicochemical properties of soy protein isolate-soy oil emulsion films	51
Multilayer polycaprolactone - pullulan nanofiber mats incorporated with the antimicrobial palindromic peptide LfcinB (21-25)Pal as a potential application in active packaging	50
Black goji anthocyanin-loaded emulsion film stabilized by rice protein hydrolysate complexes as pH-sensitive indicator for salmon freshness	50