OOIR: Observatory of International Research

Papers

(The H4-Index of Food Chemistry-X is 47. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Innovative optimized protein extraction from pequi almond cake: A comparison of ultrasound-assisted and alkaline extraction methods.	204
Characterization and screening of a novel octapeptide from protein hydrolysates of Crassostrea gigas and its immunomodulatory effects on RAW264.7 cells	190
Rapid evaluation of antioxidant activity of Rheum tanguticum: A synergistic strategy of near-infrared spectroscopy, chromatographic effects, and machine learning	154
Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels	143
Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins	117
A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness	113
Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides	107
Application of flash GC e-nose and FT-NIR combined with deep learning algorithm in preventing age fraud and quality evaluation of pericarpium citri reticulatae	99
FT-NIR combined with machine learning was used to rapidly detect the adulteration of pericarpium citri reticulatae (chenpi) and predict the adulteration concentration	93
Synergistic effects of Malva sylvestris gum and chitosan in bilayer films: Optimizing physical and functional properties with Salvia abrotanoides essential oil	87
Food-grade silica-loaded gallic acid nanocomposites: Synthesis and mechanism for enhancing water-based biological activity	87
Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion	82
Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production	81
The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate–whey protein matrix	80
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	77
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	76
Corrigendum to “Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves” [Food Chemistry: X 13 (2022) 100203]	75
Allicin-mediated protection of myofibrillar proteins in refrigerated mandarin fish (Siniperca chuatsi): Molecular interactions with endogenous proteases and inhibition of protein degradation	73
A high oxidase-like activity, bimetallic single-atom nanozyme FeCe/NC prepared by FeCe-ZIF-8 approach for sensing tannic acid in tea	71
Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal	69
Unveiling the nectar-like aroma in sauce-flavor baijiu: From molecular sensory science to molecular docking	68
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein	64
Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties	63
Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey – A review	63
Evaluation of the nutritional, in vitro protein digestive and bioactive characteristics of a quinoa-based protein beverage	62

Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes	59
Application of nanomaterials for determination and removal of polycyclic aromatic hydrocarbons in food products: A review	58
Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil	58
Purification of polyphenol oxidase from tea (Camellia sinensis) using three-phase partitioning with a green deep eutectic solvent	57
Sensitive and specific detection of Listeria monocytogenes in food samples using imprinted upconversion fluorescence probe prepared by emulsion polymerization method	56
Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics	56
Transforming Agri-food waste: Innovative pathways toward a zero-waste circular economy	55
Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins	54
Soluble and insoluble dietary fiber at different ratios: Hydration characteristics, rheological properties, and ameliorative effects on constipation	54
RSM optimization of fermentation technology of yellow wine produced from Millets rice (containing Daylily and Agaricus blazei Murr) and analysis of volatile aroma constituents and amino acid contents	53
Pixel-level bruise area quantification in strawberries using dual-band hyperspectral imaging and Efficient1DNet: Toward real-time quality monitoring	53
Study on domestication characteristics of Xinjiang apricot germplasm based on HPLC sugar-acid identification and machine learning	52
Mechanistic insights into the divergent tenderness evolution of Wenchang and Huangma chickens during coconut water stewing	51
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	51
Accelerating the coagulation of germinated soymilk by glucono-δ-lactone using different physical treatments and quality assessment of separated soybean whey	50
Enzyme-specific modulation of rice peptide structure and alginate hydrogel functionality for food applications	50
Effects of Bifidobacterium animalis subsp. lactis IMAU12267 on milk fermentation, subsequent storage, and functional properties	49
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea	49
Development of oregano essential oil nanoemulsions with considerable stability and antibacterial properties: A solution for extending the shelf life of chilled pork	49
The effects of lactic acid bacterial fermentation on the nutritional components and functional metabolites of Cyclocodon lancifolius fruit	49
Mechanistic study of quercetin on Fagopyrum Tataricum resistant starch	49
Comparative analysis of the lipid profiles of bovine fast- and slow-type muscles	47
Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi	47
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	47
Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate	47
Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace	47
Influence of different sterilization methods on texture and quality of ready-to-eat braised beef: An analysis from protein and metabolomic perspectives	47
Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds	47
Immunoregulatory activity of a low-molecular-weight heteropolysaccharide from Ganoderma leucocontextum fruiting bodies in vitro and in vivo	47
Editorial Board	47