OOIR: Observatory of International Research

Papers

(The TQCC of npj Science of Food is 10. 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 2021-11-01 to 2025-11-01.)

Article	Citations
High-precision pest and disease detection in greenhouses using the novel IM-AlexNet framework	157
Silver coated porous silicon microarray SERS platform for detecting aflatoxin B1 fumonisin B1 and ochratoxin A	114
Dietary methionine supplementation improves cognitive dysfunction associated with transsulfuration pathway upregulation in subacute aging mice	98
Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota	94
Molecular structure and characteristics of phytoglycogen, glycogen and amylopectin subjected to mild acid hydrolysis	90
Effect on quality and safety of hydrophilic reducing compounds integration into taralli via wine enrichment	76
Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces	74
Cyanidin-3-O-glucoside enhances GLP-1 secretion via PPARβ/δ-β-catenin-TCF-4 pathway in type 2 diabetes mellitus	67
The power, potential, benefits, and challenges of implementing high-throughput sequencing in food safety systems	64
Microbial community structure of plant-based meat alternatives	64
Approach for quick exploration of highly effective broad-spectrum biocontrol strains based on PO8 protein inhibition	60
Monobutyrin can alleviate hepatic lipid dysmetabolism and improve liver mitochondrial ultrastructure and autophagy in high-fat diet mice	59
Mimicking the myoseptum in cultivated fish by manufacturing edible microalgae-rich nanofibers	58
Microcarrier-seeded muscle cells exhibit delayed differentiation in simulated microgravity compared to a terrestrial bioreactor	55
A sense of ginger fraud: prevalence and deconstruction of the China-European union supply chain	54
Effects of peroxidase and superoxide dismutase on physicochemical stability of fish oil-in-water emulsion	52
Utilization of plant-based foods for effective prevention of chronic diseases: a longitudinal cohort study	52
Enhancing sustainability in meat production through insect biorefinery	45
AI for food: accelerating and democratizing discovery and innovation	45
Evaluation of enzymatic protocols to optimize efficiency of bovine adipose tissue-derived mesenchymal stromal cell isolation	44
Integratomic investigation to assess the liver lipidomic and antiinflammatory activity of lupin protein hydrolysate	41
A model framework to communicate the risks associated with aflatoxins	41
Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry	39
Evaluating the potential for contamination of leafy greens with Listeria when using retrofitted washing machines	38
A systematic review of experimental studies on Salmonella persistence in insects	38

Machine learning-based prediction of volatile compounds profiles in Saccharomyces cerevisiae fermentation simulating canned meat	34
Ginseng glucosyl oleanolate inhibit cervical cancer cell proliferation and angiogenesis via PI3K/AKT/HIF-1α pathway	34
Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution	33
Sex differences in CYP450-based sodium dehydroacetate metabolism and its metabolites in rats	33
Reprocessing seafood waste: challenge to develop aquatic clean meat from fish cells	33
Convolutional neural network based on transfer learning for discriminating the fermentation degree of black tea	33
A toolkit for quantifying individual response to herbal extracts in metabolic and inflammatory stress	32
Evaluation of the antioxidant activity of the puerarin - β - lactoglobulin complex in vitro and in vivo	32
Dietary supplementation with biogenic selenium nanoparticles alleviate oxidative stress-induced intestinal barrier dysfunction	31
Enhanced solubility and bioavailability of coenzyme Q10 via co-amorphous system using stevioside	31
Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model	31
Author Correction: Stronger gut microbiome modulatory effects by postbiotics than probiotics in a mouse colitis model	31
African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling	31
Co-encapsulation of curcumin and quercetin with zein/HP-β-CD conjugates to enhance environmental resistance and antioxidant activity	30
Design and application of self-healable polymeric films and coatings for smart food packaging	30
Emerging trends in SERS-based veterinary drug detection: multifunctional substrates and intelligent data approaches	29
Amylase/trypsin-inhibitor content and inhibitory activity of German common wheat landraces and modern varieties do not differ	29
Assessing microplastic contamination in milk and dairy products	29
Variation of wine preference amongst consumers is influenced by the composition of salivary proteins	27
Microbial lysates repurposed as liquid egg substitutes	27
The time has come to reconsider the quantitative sugar guidelines and related policies	26
Indole compounds from fermented soybean products activate the aryl hydrocarbon receptor to reduce liver injury	24
Why are clams steamed with wine in Mediterranean cuisine?	24
Systematic genetic investigation on relative macronutrient intake, circulating metabolic biomarkers and the risk of autoimmune diseases	24
In vivo neuroprotective capacity of a Dunaliella salina extract - comprehensive transcriptomics and metabolomics study	23
Chemical and sensory properties of South Tyrol red wines from disease-resistant and Vitis vinifera cultivars	23
Honey authenticity: the opacity of analytical reports—part 2, forensic evaluative reporting as a potential solution	23
Green tea consumption and cerebral white matter lesions in community-dwelling older adults without dementia	23
Glucose-lowering effects of orally administered superoxide dismutase in type 2 diabetic model rats	21
Spontaneous granulation of tricaprin and trilaurin medium-chain triacylglycerols with added medium- and long-chain species	21
Current challenges of alternative proteins as future foods	21
Identification of milk from different animal and plant sources by desorption electrospray ionisation high-resolution mass spectrometry (DESI-MS)	20
Combining NIR spectroscopy with chemometrics for discriminating naturally ripened banana and calcium carbide ripened banana	20
Advancements in delivery systems for dietary polyphenols in enhancing radioprotection effects: challenges and opportunities	19
The bsh1 gene of Lactobacillus plantarum AR113 ameliorates liver injury in colitis mice	19
An integrated model for pre- and post-harvest aflatoxin contamination in maize	19
Predicting multiple taste sensations with a multiobjective machine learning method	19
Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles	19
Comprehensive study of α-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability	18
Framework for evaluation of food safety in the circular food system	18
Rapid construction method for a precision pork color scoring model based on standard color board images	18
foodMASST a mass spectrometry search tool for foods and beverages	17
An optimized antimicrobial peptide analog acts as an antibiotic adjuvant to reverse methicillin-resistant Staphylococcus aureus	17
Lycium barbarum polysaccharide modulates gut microbiota to alleviate rheumatoid arthritis in a rat model	17
Strategies for oral delivery of bioactive peptides with focus on debittering and masking	17
Spatial distribution of antioxidant activity in baguette and its modulation of proinflammatory cytokines in RAW264.7 macrophages	16
Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy	16
Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification	15
Tracing the botanical origins of UK heather honey by relative quantification of plant DNA	15
The ENaC taste receptor’s perceived mechanism of mushroom salty peptides revealed by molecular interaction analysis	15

It is time to reevaluate the lard in glucose homeostasis and diabetes pathogenesis	14
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	14
Immunomodulatory activity of semen Ziziphi Spinosae protein: a potential plant protein functional food raw material	14
Abrogating the adenine methylation ability of Lacticaseibacillus paracasei improves its freeze-drying and storage resistance	14
TrkB phosphorylation in serum extracellular vesicles correlates with cognitive function enhanced by ergothioneine in humans	14
Opportunities and challenges for global food safety in advancing circular policies and practices in agrifood systems	14
Polysaccharides derived from Rosa rugosa cv. Plena ameliorate colorectal cancer by regulating intestinal microbiota composition and lipid metabolism pathway	14
PO2/TransformON, an ontology for data integration on food, feed, bioproducts and biowaste engineering	14
Black raspberry supplementation on overweight and Helicobacter pylori infected mild dementia patients a pilot study	13
Untargeted metabolomics-based network pharmacology reveals fermented brown rice towards anti-obesity efficacy	13
Biotransformation by beta glucosidase enhances anti inflammatory metabolites in licorice using untargeted metabolomics	13
Handheld SERS coupled with QuEChERs for the sensitive analysis of multiple pesticides in basmati rice	13
Nutritional and qualitative characteristics of beef patties incorporated with hydrated coffee cherry pulp powder	13
Locust bean gum improved the gelling properties of fish gelatin in acidic environments and its application in acid gel gummies	13
Mechanism of peptides from rice hydrolyzed proteins hindering starch digestion subjected to hydrothermal treatment	13
Sea dragon metabolome and lipidome unveil bioactive functional food candidates with sepsis therapeutic activities	13
Food circular economy and safety considerations in waste management of urban manufacturing side streams	12
Contribution of China’s bivalve aquaculture to world’s essential amino acid production	12
Qualitative analysis of edible oil mixture for omega-3 content using terahertz time-domain spectroscopy	12
Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsules	12
The type of food influences the behaviour of Listeria monocytogenes in a food-gastrointestinal-infection model	12
Improving stability of frying oils and food quality with addition of dried olive mill wastewater	12
Tissue-like cultured fish fillets through a synthetic food pipeline	11
Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles	11
Short-term high-fat diet consumption impairs synaptic plasticity in the aged hippocampus via IL-1 signaling	11
How animal milk and plant-based alternatives diverge in terms of fatty acid, amino acid, and mineral composition	11
Processed dietary fiber partially hydrolyzed guar gum increases susceptibility to colitis and colon tumorigenesis in mice	11
Almond snacking modulates gut microbiome and metabolome in association with improved cardiometabolic and inflammatory markers	11
Ampelopsis grossedentata tea alleviating liver fibrosis in BDL-induced mice via gut microbiota and metabolite modulation	11
High-fiber basil seed flour reduces insulin resistance and hepatic steatosis in high-fat diet mice	11
Fructose shields human colorectal cancer cells from hypoxia-induced necroptosis	10
Evaluating the pungency perception of Zanthoxylum armatum DC. oil by facial recognition techniques and machine learning	10
The role of alpha-lactalbumin in modulating tryptophan metabolism and serotonin synthesis	10
A perspective on the regulation of cultivated meat in the European Union	10
Publisher Correction: Estimating energy consumption and GHG emissions in the U.S. food supply chain for net-zero	10
Effects of RBX oleogel and heat–moisture-treated rice flour in food matrices on digestibility and microbiota	10
The physiological characteristics and applications of sialic acid	10
Trends in non-animal scaffolds for cultured meat structuration	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	10
The future of the future foods: understandings from the past towards SDG-2	10
Assessing energy and environmental impacts of Turkish-style tea brewing: efficiency, consumption, and carbon footprint	10
Mining of characteristic microbes and qualities in pickled and salted chili peppers through integrated analysis	10
Microalgae-enriched (bio)inks for 3D bioprinting of cultured seafood	10
Rational design of alcoholic fermentation targeting extracellular carbon	10
Cyclodextrin carboxylate improves the stability and activity of nisin in a wider range of application conditions	10
Greenhouse gas emissions reduction potential by increasing aquatic food consumption in China	10
Akkermansia muciniphila ONE effectively ameliorates dextran sulfate sodium (DSS)-induced ulcerative colitis in mice	10