OOIR: Observatory of International Research

Papers

(The H4-Index of Food Chemistry-X is 38. 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
Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation	523
Progress in triacylglycerol isomer detection in milk lipids	366
Editorial Board	125
Effect of mitochondrial calcium homeostasis-mediated endogenous enzyme activation on tenderness of beef muscle based on MCU modulators	106
Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions	85
Food-grade silica-loaded gallic acid nanocomposites: Synthesis and mechanism for enhancing water-based biological activity	81
Application of nanomaterials for determination and removal of polycyclic aromatic hydrocarbons in food products: A review	81
Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes	66
Purification of polyphenol oxidase from tea (Camellia sinensis) using three-phase partitioning with a green deep eutectic solvent	62
Corrigendum to “Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves” [Food Chemistry: X 13 (2022) 100203]	60
Erratum regarding missing Declaration of Competing Interest statements in previously published articles	59
Corrigendum to “The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C	58
Quality analysis and assessment of representative sea buckthorn fruits in northern China	55
Comparative evaluation of nutritional quality and flavor characteristics for Micropterus salmoides muscle in different aquaculture systems	54
Sulfated heteropolysaccharides from Undaria pinnatifida: Structural characterization and transcript-metabolite profiling of immunostimulatory effects on RAW264.7 cells	53
Combating foodborne pathogens: Efficacy of plasma-activated water with supplementary methods for Staphylococcus aureus eradication on chicken, and beef	53
Effect of light-selective sunshade net on the quality and aromatic characteristics of Cabernet Sauvignon grapes and wine: Exploratory experiment on strong solar irradiance in northwestern China	52
Evaluation of the nutritional, in vitro protein digestive and bioactive characteristics of a quinoa-based protein beverage	51
Comparative analysis of the lipid profiles of bovine fast- and slow-type muscles	50
Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract	49
Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal	46
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat	45
Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate	45
From structures to properties: The impacts of two modification methods on pectin/sodium carboxymethyl cellulose composite film for advanced packaging materials	45
Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract	44

In vivo absorption, in vitro digestion, and fecal fermentation properties of non-starch polysaccharides from Chinese chestnut kernels and their effects on human gut microbiota	44
Soluble and insoluble dietary fiber at different ratios: Hydration characteristics, rheological properties, and ameliorative effects on constipation	44
Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours	43
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein	42
Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation	42
Transforming Agri-food waste: Innovative pathways toward a zero-waste circular economy	41
Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins	41
The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.	40
Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins	40
Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves	40
Sensitive and specific detection of Listeria monocytogenes in food samples using imprinted upconversion fluorescence probe prepared by emulsion polymerization method	40
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea	40
Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil	39
Biopurification of functional soybean oligosaccharides from defatted soybean yellow pulp water fermented by yeast species: A process study	38
Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out	38
Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics	38