OOIR: Observatory of International Research

Papers

(The H4-Index of Foods is 93. 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 2022-01-01 to 2026-01-01.)

Article	Citations
Naringenin, a Food Bioactive Compound, Reduces Oncostatin M Through Blockade of PI3K/Akt/NF-κB Signal Pathway in Neutrophil-like Differentiated HL-60 Cells	540
Applicability of Controllable Normal Force Platform for Study of Bacteria Removal During Dry Cleaning in Dry Food Manufacturing Environments	353
Impact of Anaerobic Fermentation Liquid on Bok Choy and Mechanism of Combined Vitamin C from Bok Choy and Allicin in Treatment of DSS Colitis	317
Anti-Inflammatory and Prebiotic Potential of Ethanol Extracts and Mucilage Polysaccharides from Korean Yams (Dioscorea polystachya and Dioscorea bulbifera)	307
An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation	305
Who Cares about Biogenic Amines?	274
Analysis of Volatile Compounds during Food Fermentation	270
Curcumin Suppresses Lead-Induced Inflammation and Memory Loss in Mouse Model and In Silico Molecular Docking	270
Effect of 2,5-Dicarbonyl-3-Isobutyl-Piperazine on 3-Isobutyl-2-Methoxypyrazine Biosynthesis in Wine Grape	265
Rabbit Meat Extract Induces Browning in 3T3−L1 Adipocytes via the AMP−Activated Protein Kinase Pathway	257
Assessment of Exposure to Aluminum through Consumption of Noodle Products	254
Red Cabbage Modulates Composition and Co-Occurrence Networks of Gut Microbiota in a Rodent Diet-Induced Obesity Model	235
Towards the Use of Natural Compounds for Crop Protection and Food Safety	200
Collaborative Study for Iodine Monitoring in Mandatory Direct-Iodized Sauce in Thailand	200
Sunflower and Palm Kernel Meal Present Bioaccessible Compounds after Digestion with Antioxidant Activity	192
Influence of Auricularia cornea Polysaccharide Coating on the Stability and Antioxidant Activity of Liposomes Ginsenoside Rh2	184
Microscopic Imaging to Visualize the Distribution of Dietary Nucleic Acids in Food Products of Various Origins	183
Recombinant Fusion Protein Containing Plant Nigellothionin Regulates the Growth of Food-Spoiling Fungus (Aspergillus niger)	179
Validation of a Real-Time PCR Assay for Identification of Fresh and Processed Carica papaya Botanical Material: Using Synthetic DNA to Supplement Specificity Evaluation	174
Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk	174
Salinity Treatments Promote the Accumulations of Momilactones and Phenolic Compounds in Germinated Brown Rice	166
The Use of Gonimbrasia belina (Westwood, 1849) and Cirina forda (Westwood, 1849) Caterpillars (Lepidoptera: Sarturniidae) as Food Sources and Income Generators in Africa	160
The Effects of Daily Consumption of Functionalized Yogurts with Sacha Inchi Oil and Interspecific Hybrid Palm Oil on the Lipid Profile and ApoB/ApoA1 Ratio of Healthy Adult Subjects	160
Ultrasound-Optimized Extraction and Multi-Target Mechanistic Analysis of Antioxidant and Hypoglycemic Effects of Amomum villosum Essential Oil	155
Storage Stability of Brettanomyces bruxellensis-Spoiled Pinot Noir After UV-C Treatment	154

Effects of Sugar Impregnation Methods on Physicochemical Properties and Flavor Profiles of Prune Preserves Using GC-IMS and Electronic Tongue	152
Nutritional Characterization of Annual and Perennial Glassworts from the Apulia Region (Italy)	147
Fermentation of Pea Protein Isolate by Enterococcus faecalis 07: A Strategy to Enhance Flavor and Functionality	147
Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product	143
Factors Influencing Consumer Behavior and Purchasing Decisions Regarding Mud Crabs (Scylla paramamosain) in the Major Cities of Vietnam	143
Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham	137
Seasonal Variation in Nutritional Value and Technical Quality of Lionfish (Pterois miles) from the Ionian and Aegean Seas	137
1H HRMAS NMR Metabolomics for the Characterization and Monitoring of Ripening in Pressed-Curd Ewe’s Milk Cheeses Produced Through Enzymatic Coagulation	137
Bioactive Properties of Persea americana Peel Extract and Their Role in Hypercholesterolemia Management and Cardiovascular Health	135
The Connection Between Socioeconomic Factors and Dietary Habits of Children with Down Syndrome in Croatia	135
Metal–Phenolic Network-Directed Coating of Lactobacillus plantarum: A Promising Strategy to Increase Stability	135
Liposome-Based Encapsulation of Extract from Wild Thyme (Thymus serpyllum L.) Tea Processing Residues for Delivery of Polyphenols	133
Effect of Rearing, Physiological, and Processing Conditions on the Volatile Profile of Atlantic Salmon (Salmo salar) Using SIFT-MS	132
Effects of Different Packaging on the Purine Content and Key Enzymes of Refrigerated Yellow Croaker (Larimichthys crocea)	131
Occurrence of Aspergillus and Penicillium Species, Accumulation of Fungal Secondary Metabolites, and qPCR Detection of Potential Aflatoxigenic Aspergillus Species in Chickpea (Cicer arietinum L.) Seed	129
Valorization of Waste from Lavender Distillation Through Optimized Encapsulation Processes	128
Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation	122
Type I Sourdough Preservation Strategies and the Contribution of Microbial Biological Resource Centers to Biodiversity Protection: A Narrative Review	122
Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat	122
Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays	122
High-Throughput Determination of Multiclass Chemical Hazards in Poultry Muscles and Eggs Using UPLC–MS/MS	121
Ratiometric Fluorescent Probes Based on Isosteviol with Identification of Maleic Acid in Starchy Foods	120
Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings	120
Unveiling Adulterated Cheese: A 1H-NMR-Based Lipidomic Approach	119
Where Do Milk Microbes Originate? Traceability of Microbial Community Structure in Raw Milk	119
Effect of Different Disinfection Procedures on the Microbiological Quality and Germination Efficacy of Sprouted Quinoa (Chenopodium quinoa) Flour	118
Packaging Alters Fresh Chicken Characteristics and Volatile Profiles During Refrigerated Storage	116
Urea-Reassembled Soy Lipophilic Protein Nanoparticles for Resveratrol Delivery: Structure, Interfaces, and Digestion	115
Noble Metal-Based Nanocomposites for Surface-Enhanced Raman Spectroscopy Detection of Food Contaminants	115
Comparative Analysis of Structural Characterisation and Gel Properties of Blended/Co-Precipitated Soy-Pea Dual-Protein	115
Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters	114
Discrimination Between Commercial Tomato Juices from Non-Concentrate and Concentrate Based on Their Volatile Profiles	114
Fatty Acid Composition of Northern Pike from an Arctic River (Northeastern Siberia, Russia)	112
Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils	112
Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria	112
Optimization of Variable-Temperature Pressure-Difference Puffing Drying Process for Persimmon Chips Using Response Surface Methodology	111
Comparative Analysis of Individual Carotenoid Profiles in Yellow- and White-Fleshed Potatoes (Solanum tuberosum L.) During Tuber Development	110
Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation	110
Spectral Fingerprinting of Tencha Processing: Optimising the Detection of Total Free Amino Acid Content in Processing Lines by Hyperspectral Analysis	108
Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage	107
Correlations Between the Bacterial and Fungal Flora and Amino Acid Composition of the Zhuangzu Acid Congee Produced Around the Zuojiang River Basin, Guangxi	105
Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters	105
Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students	105
The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough	104
Canavanine Content Quantification in Processed Bitter Vetch (Vicia ervilia) and Its Application as Flour in Breads: An Analysis of Nutritional and Sensory Attributes	104
Influence of Endogenous Factors of Food Matrices on Avidin—Biotin Immunoassays for the Detection of Bacitracin and Colistin in Food	103
Unpacking the Influence of Visual Density on Pizza Packaging: Sensory Expectations and Purchase Intentions	103
Optimisation of an Industrial Optical Sorter of Legumes for Gluten-Free Production Using Hyperspectral Imaging Techniques	103
Exploring Social Media to Understand Perceptions of Milk Quality among Farmers, Processors, and Citizen-Consumers	103
Dynamics of Lactic Acid Bacteria Dominance in Sour Bamboo Shoot Fermentation: Roles of Interspecies Interactions and Organic Acid Stress	102

Optimized Alkaline Extraction and Functional Characterization of Carrageenan from Eucheuma perplexum Using Response Surface Methodology	102
Chemical Fingerprinting, Aorta Endothelium Relaxation Effect, and Enzymatic Inhibition of Canelo (Drimys winteri J. R. Forst. & G. Forst, (D.C) A. Gray, Family Winteraceae) Fruits	101
Microencapsulation by Complex Coacervation of Lavender Oil Obtained by Steam Distillation at Semi-Industrial Scale	100
Limosilactobacillus reuteri Urob-7 Alleviates Hyperuricemia by Modulating Uric Acid Metabolism Through Nucleoside Degradation and Xanthine Oxidase Inhibition	99
Discrimination of Stressed and Non-Stressed Food-Related Bacteria Using Raman-Microspectroscopy	98
Delayed Quality Deterioration of Low-Moisture Cereal-Based Snack by Storing in an Active Filler-Embedded LDPE Zipper Bag	98
Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour	97
Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method	97
Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread	97
Quantitative Acetylome Analysis of Soft Wheat Seeds during Artificial Ageing	97
Cultivation Conditions of Spinach and Rocket Influence Epiphytic Growth of Listeria monocytogenes	97
Solanum betaceum Fruits Waste: A Valuable Source of Bioactive Compounds to Be Used in Foods and Non-Foods Applications	97
The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products	96
Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging	96
Effect of Functional Water on the Antioxidant Property of Concentrated Reconstituted Juice	95
Functionality of Pea-Grass Carp Co-Precipitated Dual-Protein as Affected by Extraction pH	94
Novel Approaches for Controlling and Analyzing Microorganisms in Foods	93
Effects of Daily Ingestion of Two SunGold Kiwifruit for 6 Weeks on Metabolic and Inflammatory Biomarkers: A Randomized, Cross-Over, Exploratory Intervention Study	93
Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?	93