OOIR: Observatory of International Research

Papers

(The H4-Index of Food Chemistry-X is 50. 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 2022-08-01 to 2026-08-01.)

Article	Citations
The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate–whey protein matrix	226
Editorial Board	220
Comparative analysis of the lipid profiles of bovine fast- and slow-type muscles	194
Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels	174
Unravelling the interaction between α-SOH and myofibrillar protein based on spectroscopy and molecular dynamics simulation	152
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	130
Corrigendum to “Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves” [Food Chemistry: X 13 (2022) 100203]	127
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	121
Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation	113
Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions	102
Improving brown rice quality: Effects of different processing treatments on functionality and nutrition	100
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	97
Revisiting minor millets as an underutilised super food for enduring global food security	97
Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion	95
Synergistic effects of Malva sylvestris gum and chitosan in bilayer films: Optimizing physical and functional properties with Salvia abrotanoides essential oil	95
Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal	92
Biopurification of functional soybean oligosaccharides from defatted soybean yellow pulp water fermented by yeast species: A process study	91
Influence of different sterilization methods on texture and quality of ready-to-eat braised beef: An analysis from protein and metabolomic perspectives	86
Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract	78
UPLC-Q-TOF/MS-based metabonomics reveals mechanisms for Holothuria leucospilota polysaccharides (HLP)-regulated serum metabolic changes in diabetic rats	74
Multi-omics approach reveals differences in aroma and metabolic characteristics of two types of jackfruits	68
Impacts of selenium enrichment on nutritive value and obesity prevention of Cordyceps militaris: A nutritional, secondary metabolite, and network pharmacological analysis	68
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat	67
Exploring lipid profiles and unveiling potential lipid markers in raw and vinegar-processed Schisandra chinensis fruit	67
Characterization and screening of a novel octapeptide from protein hydrolysates of Crassostrea gigas and its immunomodulatory effects on RAW264.7 cells	65

Fatty acids, polyphenols and volatiles as predictive biomarkers of cold-pressed oil stability	65
Influence of dietary fiber type and concentration on pesticide residue bioaccessibility in natural products consumed with emulsified foods	63
Purification of polyphenol oxidase from tea (Camellia sinensis) using three-phase partitioning with a green deep eutectic solvent	61
Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi	61
Progress in triacylglycerol isomer detection in milk lipids	61
Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation	60
Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas	60
Comparative analysis of metabolite and microbial community dynamics during spontaneous fermentation of Lonicera caerulea berries	58
Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil	58
Study on domestication characteristics of Xinjiang apricot germplasm based on HPLC sugar-acid identification and machine learning	58
Partial hydrolyzed protein as an alternative stabilizer for peanut (Arachis hypogaea) butter	58
Sensitive and specific detection of Listeria monocytogenes in food samples using imprinted upconversion fluorescence probe prepared by emulsion polymerization method	58
Interaction mechanism of three egg protein derived ACE inhibitory tri-peptides and DPPC membrane using FS, FTIR, and DSC studies	57
Enzyme-specific modulation of rice peptide structure and alginate hydrogel functionality for food applications	57
Research progress on generation, detection and control of hazards in baked foods during thermal processing	57
Mechanistic insights into the divergent tenderness evolution of Wenchang and Huangma chickens during coconut water stewing	56
Effects of Bifidobacterium animalis subsp. lactis IMAU12267 on milk fermentation, subsequent storage, and functional properties	56
Development of oregano essential oil nanoemulsions with considerable stability and antibacterial properties: A solution for extending the shelf life of chilled pork	56
Metabolomic insights into formation and dynamic changes of taste in semi-dried Silver Carp (Hypophthalmichthys molitrix) throughout the drying process: key roles of metabolites derived from protein an	54
Accelerating the coagulation of germinated soymilk by glucono-δ-lactone using different physical treatments and quality assessment of separated soybean whey	53
Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products	52
Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides	51
Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithms	51
Effect of mitochondrial calcium homeostasis-mediated endogenous enzyme activation on tenderness of beef muscle based on MCU modulators	51
Pixel-level bruise area quantification in strawberries using dual-band hyperspectral imaging and Efficient1DNet: Toward real-time quality monitoring	51
Effects of different lipids on the freeze-thaw stability and subsequent gelling properties of emulsified myofibrillar protein sols: perspective on interfacial behavior	50
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	50