OOIR: Observatory of International Research

Papers

(The H4-Index of Food Chemistry-X is 34. 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
Retraction notice to “Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1” [Food Chemistry: X 17 (2023) 100626]	428
Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu	307
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat	87
Green hydrothermal approach for the synthesis of carbon quantum dots from waste tea bags for acrylamide detection in drinking water: A fluorescence assay validated by HPLC-PDA analysis	77
Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process	73
Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment	64
Underlying mechanism of electrospun starch-based nanofiber mats to adsorb the key off-odor compounds of oyster peptides	57
Storage stability study of metronidazole and hydroxymetronidazole in chicken eggs by liquid chromatography tandem mass spectrometry	56
Characterization and Pickering emulsifying ability of Adinandra nitida leaf polysaccharides	51
Miniaturized thermal purge-and-trap device combined with self-calibration colorimetric/SERS dual-model optical sensors for highly rapid and selective detection of sulfur dioxide in wine	50
Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu	50
Valorization of raw papaya (Carica papaya) and citrus peels for development of antimicrobial and biodegradable edible film	47
A novel chitosan microsphere as food processing enzyme immobilization carrier and its application in nucleotide production	46
Nutritional health aspects and functional properties of nut yogurt: Future perspectives	45
Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides	45
New perspectives on djulis (Chenopodium formosanum Koidz.) and its potential application in functional food	44
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein	44
In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis)	43
Optimization of mechanical and water barrier properties of avocado seed starch based film and its application as smart pH indicator by adding blue butterfly pea flower extract	43
Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits	42
Vertical flow immunoassay for multiplex mycotoxins based on photonic nitrocellulose and SERS nanotags	42
A CsPb0.95Ni0.05Br3 NCs-based fluorescence sensor for rapidly and accurately evaluating trace water in edible oils along with the structure destruction and dissolution	41
Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution	41
Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effect	39
Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications	39

Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate	38
From structures to properties: The impacts of two modification methods on pectin/sodium carboxymethyl cellulose composite film for advanced packaging materials	37
Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi	37
Honeybee proteins in Saudi honeys: A shotgun gel-free proteomic study	36
Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes	36
Volatile and non-volatile compound analysis of ginkgo chicken soup during cooking using a combi oven	36
Comparative study on selenium content and nutritional quality of five different varieties of white tea	36
Concentration and health risk assessment of melamine in commercial citrus juices	36
Effect of transesterified amaranth oil oleogel as a cocoa butter replacer on the physicochemical properties of dark chocolate	34
Recent advances in detection techniques for vitamin analysis: A comprehensive review	34