OOIR: Observatory of International Research

Papers

(The TQCC of Food Science of Animal Resources 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 2022-06-01 to 2026-06-01.)

Article	Citations
Quality Improvement of Goat Meat-Fermented Sausage Using Pineapple and Fig Powders For the Elderly	218
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based	44
Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review	43
Refined production of egg-derived media additives enhances proliferation and differentiation of skeletal muscle satellite cell culture	41
Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers	40
Fermented Tenebrio molitor larvae extract with Lactobacillus plantarum ameliorates dexamethasone-induced muscle atrophy in vitro and in vivo	39
Cutting-Edge Technologies of Meat Analogs: A Review	37
Blending Three Probiotics Alleviates Loperamide-Induced Constipation in Sprague-Dawley (SD)-Rats	34
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics	33
Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat	33
Biotechnology in Dairy Alternatives: Current Perspectives on Fermentation Technologies for Replacing Regular Milk with Artificial Milk	32
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review	32
Oral Administration of Mice with Cell Extracts of Recombinant Lactococcus lactis IL1403 Expressing Mouse Receptor Activator of NF-kB Ligand (RANKL)	32
Verification of Reproducibility of VCS2000 Equipment for Mechanical Measurement of Korean Landrace×Yorkshire (F1), F1×Duroc (LYD) Pig Carcasses	30
Isolation, Characterization, and Comparative Genomics of the Novel Potential Probiotics from Canine Feces	29
Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork M	28
Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model	27
Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate	27
Umami Characteristics and Taste Improvement Mechanism of Meat	27
Bovine Colostrum-Derived Extracellular Vesicles May Accelerate the Growth of Akkermansia muciniphila by Regulating Energy Metabolism in Intestinal Anaerobic Coc	27
Effect of Probiotic-Fortified Infant Formula on Infant Gut Health and Microbiota Modulation	25
Identification and Characterization of Lacticaseibacillus paracasei HKWS110 Isolated from Prunus yedoensis	25
Separation and Purification of Antioxidant Peptide from Fermented Whey Protein by Lactobacillus rhamnosus B2-1	25
Effect of the combined action of myofibrillar protein phosphorylation and S-nitrosylation on the degradation of myofibrillar proteins by µ-calpain	25
Antioxidant Activity of Papaya Fruit Peels in Camel Meat	25

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods	24
Effect of Goat Meat on Muscle Atrophy Induced by Dexamethasone in Mice	24
Chemometrics Assisted-Liquid Chromatography (LC)-Orbitrap High Resolution Mass Spectrometry (HRMS) Non-Targeted Metabolomics for Identification of Dog Meat in B	23
Extraction and characterization of biomaterials from pork bones: a potential alternative of pineapple by-product extract for commercial proteases	23
Effects of Feeding Mandarin and Poultry By-Products on Growth Performance and Physicochemical Properties of Black Soldier Fly (Hermetia illucens) Larvae	22
The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder	21
Review of culture media and serum substitutes containing phytoecdysteroids for application in cultured meat technology	21
Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis	21
Effect of supplemental feeding on metabolic profiles and meat quality in yaks: a non-targeted metabolomics approach	21
Comparison of volatile aroma compounds and consumer perception between domestic and imported milk in Korea	21
Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides	20
Development and Assessment of Processed Hybrid Chicken Analogue: The Effect of Isolated Rice, Pea, and Soy Proteins	20
The L-Ascorbic Acid Increases Proliferation and Differentiation of Yanbian Cattle Skeletal Muscle Satellite Cells by Activating the Akt/mTOR/P70S6K Signaling Pathway	20
Characterization and application of immobilized Lactobacillus plantarum fiber powder as a probiotic starter culture for Thai-fermented pork	20
Nutritional enrichment of eggs through essential oil–supplemented laying hen diets and associations with intestinal microbiota	20
Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health	20
The Slough of Cicadidae Periostracum Ameliorated Lichenification by Inhibiting Interleukin (IL)-22/Janus Kinase (JAK) 1/Signal Transducer and Activator of Transcription (STAT) 3 Pathway in Atopic Derm	19
Functional and Genomic Features of a Lytic Salmonella Phage vB_StyS_KFSST1 for Development as New Feed Additive	19
Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware	19
Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures	19
Gold Nanoparticle and Polymerase Chain Reaction (PCR)-Based Colorimetric Assay for the Identification of Campylobacter spp. in Chicken Carcass	18
A Review on the Current Research and Industrialization Status of Edible Insect Protein	17
Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review	17
On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes	17
Effect of Modified Atmosphere Packaging Varying in CO2 and N2 Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage	17
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel	16
Meat spoilage by bacteria: Influencing factors, volatile compounds, and organoleptic alterations	16
Quality characteristics of chicken nuggets containing Protaetia brevitarsis seulensis larvae during refrigeratedstorage	16
Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat	16
Oral Administration of Bifidobacterium lactis Ameliorates Cognitive Deficits in Mice Intracerebroventricularly Administered Amyloid Beta via Regulation the Activation of Mitogen-activated Protein Kina	16
Effects of non-chlorine antimicrobial agents on microbial diversity in yellow-feathered chickens during mixed precooling	16
Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade	16
Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking	15
Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality	15
The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat	15
Exploring the Modulation of Extracellular Metabolites in Different Listeria monocytogenes Strains under Cold-Stress	15
Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle	15
Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties	15
Subacute Oral Toxicity Evaluation of Expanded-Polystyrene-Fed Tenebrio molitor Larvae (Yellow Mealworm) Powder in Sprague-Dawley Rats	15
Milk Fermented with Pediococcus acidilactici Strain BE Improves High Blood Glucose Levels and Pancreatic Beta-Cell Function in Diabetic Rats	15
Probiotic Bacillus amyloliquefaciens B-1895 Improved Growth of Juvenile Trout	15
Modern Concepts of Restructured Meat Production and Market Opportunities	14
Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats	14
The Optimization of Mealworm (Tenebrio molitor) Sacrifice Methods and Examination of Sacrificed Mealworm Post-Cooking Characteristics	14
Probiotic Property and Anti-Obesity Effect of Lactiplantibacillus plantarum KC3	14
Health benefits and value addition of bovine colostrum (BC): a comprehensive review of its nutritional and functional potential	14
Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty	14
Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model	14
The Quality Traits of Pork Belly and Impact Factors of Quality	13
Review on kefir beverages from milk and water: health benefits, processing and applications	13

Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi	13
Serotype distribution, genotype, and antimicrobial resistance profiles of Salmonella enterica isolated from retail chicken meat in South Korea	13
Citrus sunki Peel Extract Enhances Proliferation and Differentiation of Fibro-Adipocyte Progenitors in Holstein Cattle for Cultivated Meat Production	13
Impact of dietary soybean and linseed oils on the lipid and volatile compound profiles of donkey milk	13
Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages	12
Impact of Wet Brewer’s Grain Supplementation in Bovine Dietary on Fatty Acids Profile, Vitamin E and Sensory Properties of Fresh Cheese	12
Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty	12
Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures	12
The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking	12
Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model	12
Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink	12
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices	12
Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO2 on the Preservation of Chilled Pork	12
Current Research, Industrialization Status, and Future Perspective of Cultured Meat	12
Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties	12
Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat	12
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham	11
Evaluating the feasibility of using Salicornia herbacea powder as a salt substitute in sausage production	11
Monitoring Cellular Immune Responses after Consumption of Selected Probiotics in Immunocompromised Mice	11
Dietary supplement with milk that contains different β-caseins influences gut microbiota and serum metabolites in mice	11
Comparing the effects of different additives on the physicochemical and textural characteristics of pork batter	11
Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency	11
Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality	11
Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage	11
A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products	11
Use of Postbiotic as Growth Promoter in Poultry Industry: A Review of Current Knowledge and Future Prospects	11
Dietary Intake of Processed Meats with Fermented Foods: Effects on Carcinoembryonic Antigen, Hematological Parameters, and Gut Microbiota of Adult and Elderly M	11