OOIR: Observatory of International Research

Papers

(The TQCC of npj Science of Food is 9. 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
The power, potential, benefits, and challenges of implementing high-throughput sequencing in food safety systems	134
Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces	86
High-precision pest and disease detection in greenhouses using the novel IM-AlexNet framework	82
Microbial community structure of plant-based meat alternatives	81
Cyanidin-3-O-glucoside enhances GLP-1 secretion via PPARβ/δ-β-catenin-TCF-4 pathway in type 2 diabetes mellitus	75
Molecular structure and characteristics of phytoglycogen, glycogen and amylopectin subjected to mild acid hydrolysis	70
Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota	60
Silver coated porous silicon microarray SERS platform for detecting aflatoxin B1 fumonisin B1 and ochratoxin A	59
Approach for quick exploration of highly effective broad-spectrum biocontrol strains based on PO8 protein inhibition	59
Dietary methionine supplementation improves cognitive dysfunction associated with transsulfuration pathway upregulation in subacute aging mice	58
Enhancing sustainability in meat production through insect biorefinery	54
Effects of peroxidase and superoxide dismutase on physicochemical stability of fish oil-in-water emulsion	47
Utilization of plant-based foods for effective prevention of chronic diseases: a longitudinal cohort study	47
A sense of ginger fraud: prevalence and deconstruction of the China-European union supply chain	43
Mimicking the myoseptum in cultivated fish by manufacturing edible microalgae-rich nanofibers	42
AI for food: accelerating and democratizing discovery and innovation	42
Precision cooking for printed foods via multiwavelength lasers	37
Monobutyrin can alleviate hepatic lipid dysmetabolism and improve liver mitochondrial ultrastructure and autophagy in high-fat diet mice	37
Evaluation of enzymatic protocols to optimize efficiency of bovine adipose tissue-derived mesenchymal stromal cell isolation	36
A model framework to communicate the risks associated with aflatoxins	36
Machine learning-based prediction of volatile compounds profiles in Saccharomyces cerevisiae fermentation simulating canned meat	35
A systematic review of experimental studies on Salmonella persistence in insects	34
Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry	32
Evaluating the potential for contamination of leafy greens with Listeria when using retrofitted washing machines	31
Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance	30

Sex differences in CYP450-based sodium dehydroacetate metabolism and its metabolites in rats	30
Integratomic investigation to assess the liver lipidomic and antiinflammatory activity of lupin protein hydrolysate	29
A toolkit for quantifying individual response to herbal extracts in metabolic and inflammatory stress	29
Reprocessing seafood waste: challenge to develop aquatic clean meat from fish cells	29
Ginseng glucosyl oleanolate inhibit cervical cancer cell proliferation and angiogenesis via PI3K/AKT/HIF-1α pathway	29
Emerging trends in SERS-based veterinary drug detection: multifunctional substrates and intelligent data approaches	28
Author Correction: Stronger gut microbiome modulatory effects by postbiotics than probiotics in a mouse colitis model	28
Enhanced solubility and bioavailability of coenzyme Q10 via co-amorphous system using stevioside	28
Assessing microplastic contamination in milk and dairy products	28
Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model	27
Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution	27
Design and application of self-healable polymeric films and coatings for smart food packaging	27
Amylase/trypsin-inhibitor content and inhibitory activity of German common wheat landraces and modern varieties do not differ	27
Co-encapsulation of curcumin and quercetin with zein/HP-β-CD conjugates to enhance environmental resistance and antioxidant activity	27
Indole compounds from fermented soybean products activate the aryl hydrocarbon receptor to reduce liver injury	26
African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling	26
Dietary supplementation with biogenic selenium nanoparticles alleviate oxidative stress-induced intestinal barrier dysfunction	26
Glucose-lowering effects of orally administered superoxide dismutase in type 2 diabetic model rats	25
The time has come to reconsider the quantitative sugar guidelines and related policies	23
Spontaneous granulation of tricaprin and trilaurin medium-chain triacylglycerols with added medium- and long-chain species	23
Variation of wine preference amongst consumers is influenced by the composition of salivary proteins	23
Microbial lysates repurposed as liquid egg substitutes	23
Identification of milk from different animal and plant sources by desorption electrospray ionisation high-resolution mass spectrometry (DESI-MS)	22
Current challenges of alternative proteins as future foods	22
Predicting multiple taste sensations with a multiobjective machine learning method	21
An integrated model for pre- and post-harvest aflatoxin contamination in maize	21
In vivo neuroprotective capacity of a Dunaliella salina extract - comprehensive transcriptomics and metabolomics study	21
Combining NIR spectroscopy with chemometrics for discriminating naturally ripened banana and calcium carbide ripened banana	21
Green tea consumption and cerebral white matter lesions in community-dwelling older adults without dementia	19
Why are clams steamed with wine in Mediterranean cuisine?	18
Honey authenticity: the opacity of analytical reports—part 2, forensic evaluative reporting as a potential solution	17
Chemical and sensory properties of South Tyrol red wines from disease-resistant and Vitis vinifera cultivars	17
The bsh1 gene of Lactobacillus plantarum AR113 ameliorates liver injury in colitis mice	16
An optimized antimicrobial peptide analog acts as an antibiotic adjuvant to reverse methicillin-resistant Staphylococcus aureus	16
Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy	16
Advancements in delivery systems for dietary polyphenols in enhancing radioprotection effects: challenges and opportunities	16
Strategies for oral delivery of bioactive peptides with focus on debittering and masking	15
foodMASST a mass spectrometry search tool for foods and beverages	15
Rapid construction method for a precision pork color scoring model based on standard color board images	15
White button mushroom interrupts tissue AR-mediated TMPRSS2 expression and attenuates pro-inflammatory cytokines in C57BL/6 mice	15
Framework for evaluation of food safety in the circular food system	15
Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles	15
Comprehensive study of α-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability	15
Lycium barbarum polysaccharide modulates gut microbiota to alleviate rheumatoid arthritis in a rat model	14
Spatial distribution of antioxidant activity in baguette and its modulation of proinflammatory cytokines in RAW264.7 macrophages	14
It is time to reevaluate the lard in glucose homeostasis and diabetes pathogenesis	14
PO2/TransformON, an ontology for data integration on food, feed, bioproducts and biowaste engineering	13
The ENaC taste receptor’s perceived mechanism of mushroom salty peptides revealed by molecular interaction analysis	13
Mechanism of peptides from rice hydrolyzed proteins hindering starch digestion subjected to hydrothermal treatment	13
Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification	13

Immunomodulatory activity of semen Ziziphi Spinosae protein: a potential plant protein functional food raw material	13
Opportunities and challenges for global food safety in advancing circular policies and practices in agrifood systems	12
Abrogating the adenine methylation ability of Lacticaseibacillus paracasei improves its freeze-drying and storage resistance	12
Comparison of the relative impacts of acute consumption of an inulin-enriched diet, milk kefir or a commercial probiotic product on the human gut microbiome and metabolome	12
TrkB phosphorylation in serum extracellular vesicles correlates with cognitive function enhanced by ergothioneine in humans	11
A perspective on the regulation of cultivated meat in the European Union	11
Almond snacking modulates gut microbiome and metabolome in association with improved cardiometabolic and inflammatory markers	11
Untargeted metabolomics-based network pharmacology reveals fermented brown rice towards anti-obesity efficacy	11
Sea dragon metabolome and lipidome unveil bioactive functional food candidates with sepsis therapeutic activities	11
Handheld SERS coupled with QuEChERs for the sensitive analysis of multiple pesticides in basmati rice	11
Black raspberry supplementation on overweight and Helicobacter pylori infected mild dementia patients a pilot study	11
Short-term high-fat diet consumption impairs synaptic plasticity in the aged hippocampus via IL-1 signaling	11
High-fiber basil seed flour reduces insulin resistance and hepatic steatosis in high-fat diet mice	10
Food circular economy and safety considerations in waste management of urban manufacturing side streams	10
How animal milk and plant-based alternatives diverge in terms of fatty acid, amino acid, and mineral composition	10
Improving stability of frying oils and food quality with addition of dried olive mill wastewater	10
The future of the future foods: understandings from the past towards SDG-2	10
Akkermansia muciniphila ONE effectively ameliorates dextran sulfate sodium (DSS)-induced ulcerative colitis in mice	10
The role of alpha-lactalbumin in modulating tryptophan metabolism and serotonin synthesis	10
The type of food influences the behaviour of Listeria monocytogenes in a food-gastrointestinal-infection model	10
Ampelopsis grossedentata tea alleviating liver fibrosis in BDL-induced mice via gut microbiota and metabolite modulation	10
Processed dietary fiber partially hydrolyzed guar gum increases susceptibility to colitis and colon tumorigenesis in mice	10
Obesity, but not high-fat diet, is associated with bone loss that is reversed via CD4+CD25+Foxp3+ Tregs-mediated gut microbiome of non-obese mice	9
Assessing energy and environmental impacts of Turkish-style tea brewing: efficiency, consumption, and carbon footprint	9
Cyclodextrin carboxylate improves the stability and activity of nisin in a wider range of application conditions	9
Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsules	9
Publisher Correction: Estimating energy consumption and GHG emissions in the U.S. food supply chain for net-zero	9
Contribution of China’s bivalve aquaculture to world’s essential amino acid production	9
Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles	9
Tissue-like cultured fish fillets through a synthetic food pipeline	9