OOIR: Observatory of International Research

Papers

(The TQCC of npj Science of Food is 11. 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 2020-05-01 to 2024-05-01.)

Article	Citations
A brief review of the science behind the design of healthy and sustainable plant-based foods	145
The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19	133
Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak	85
COVID-19 and food security in Sub-Saharan Africa: implications of lockdown during agricultural planting seasons	83
A review of multilayer and composite films and coatings for active biodegradable packaging	65
Muscle-derived fibro-adipogenic progenitor cells for production of cultured bovine adipose tissue	50
African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling	42
Stronger gut microbiome modulatory effects by postbiotics than probiotics in a mouse colitis model	31
Rosmarinic acid suppresses tau phosphorylation and cognitive decline by downregulating the JNK signaling pathway	29
Impact of mixed biofilm formation with environmental microorganisms on E. coli O157:H7 survival against sanitization	28
Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion	28
Brain-transportable soy dipeptide, Tyr-Pro, attenuates amyloid β peptide25-35-induced memory impairment in mice	24
Dietary supplementation with biogenic selenium nanoparticles alleviate oxidative stress-induced intestinal barrier dysfunction	24
Production of scaffold-free cell-based meat using cell sheet technology	23
Monitoring the microbiome for food safety and quality using deep shotgun sequencing	21
Rational design of hyperstable antibacterial peptides for food preservation	21
Systematic review on effects of bioenergy from edible versus inedible feedstocks on food security	20
Real-time, selective, and low-cost detection of trace level SARS-CoV-2 spike-protein for cold-chain food quarantine	20
Precision cooking for printed foods via multiwavelength lasers	19
Microbiome-based environmental monitoring of a dairy processing facility highlights the challenges associated with low microbial-load samples	18
Sustainable plant-based ingredients as wheat flour substitutes in bread making	18
Recent patent applications in beverages enriched with plant proteins	17
Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour	17
Regulation of viable/inactivated/lysed probiotic Lactobacillus plantarum H6 on intestinal microbiota and metabolites in hypercholesterolemic mice	17
Vortex fluidic mediated encapsulation of functional fish oil featuring in situ probed small angle neutron scattering	17

Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch	16
Advances in 3D peptide hydrogel models in cancer research	16
Effects of high fructose corn syrup on intestinal microbiota structure and obesity in mice	15
Lycium barbarum polysaccharide modulates gut microbiota to alleviate rheumatoid arthritis in a rat model	15
Reprocessing seafood waste: challenge to develop aquatic clean meat from fish cells	15
Tissue-like cultured fish fillets through a synthetic food pipeline	15
Handheld SERS coupled with QuEChERs for the sensitive analysis of multiple pesticides in basmati rice	15
The power, potential, benefits, and challenges of implementing high-throughput sequencing in food safety systems	14
Identification of milk from different animal and plant sources by desorption electrospray ionisation high-resolution mass spectrometry (DESI-MS)	14
Determination of acrolein generation pathways from linoleic acid and linolenic acid: increment by photo irradiation	14
Immunomodulatory activity of a water-soluble polysaccharide extracted from mussel on cyclophosphamide-induced immunosuppressive mice models	14
Identification of G protein-coupled receptor 55 (GPR55) as a target of curcumin	13
The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi	13
Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil	13
Mechanism of peptides from rice hydrolyzed proteins hindering starch digestion subjected to hydrothermal treatment	13
Transforming agrifood production systems and supply chains with digital twins	13
Metabolomic profiling to detect different forms of beef fraud using rapid evaporative ionisation mass spectrometry (REIMS)	12
Food nanoparticles from rice vinegar: isolation, characterization, and antioxidant activities	12
On-site colorimetric detection of Salmonella typhimurium	12
Snow flea antifreeze peptide for cryopreservation of lactic acid bacteria	11
Nomenclature of cell-cultivated meat & seafood products	11
Systematic evaluation of antimicrobial food preservatives on glucose metabolism and gut microbiota in healthy mice	11
Peanut and hazelnut occurrence as allergens in foodstuffs with precautionary allergen labeling in Canada	11
Side-stream products of malting: a neglected source of phytochemicals	11
Spent media analysis suggests cultivated meat media will require species and cell type optimization	11