OOIR: Observatory of International Research

Papers

(The TQCC of Food Reviews International is 12. 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
Reducing Oxidative Stress to Improve Prognosis in Ischemic Stroke: Possible Application of Dietary Flavonoids	124
Lactobacillus gasseri : Screening, Functional Properties, and Current Applications in the Food Industry	107
Pulse Proteins, Their Extraction and Application in Bakery Products: A Review	100
Exploring the Health Benefits of Quinoa ( Chenopodium Quinoa Willd.): A Review of the Recent Literature	97
Degradation Method, Structural Characteristics, Biological Activity and Structure-Activity Relationship of Degraded Polysaccharides	83
Advances and Perspectives of Selenocompounds as Dietary Supplements to Ameliorate Obesity Biomarkers: From Field to Market	81
A Comprehensive Review of ɛ -Polylysine as a Novel Ingredient for Enhancing Meat Products Through Advanced Production Techniques and Antimicrobial Actions	69
Nuts and Nut-Based Products: A Meta-Analysis from Intake Health Benefits and Functional Characteristics from Recovered Constituents	68
Zinc Absorption & Homeostasis in the Human Body: A General Overview	66
Physicochemical and Biological Properties of Chitosan Based Edible Films	61
Human Milk Microbiota and Oligosaccharides: Origin, Structure, Impact Factors, and Benefits for Infant Health	55
Consumer Acceptance of Alternative Proteins: A Re-Review	54
Exploring the Impact of Viticultural and Winemaking Factors on Amino Acids and Biogenic Amines in Wine: A Comprehensive Review	54
Complexation of Inulin with Proteins, Polysaccharides and Polyphenols: Their Interactions, Applications and Health Benefits	52
Critical Reviews on Anti-Cancer Effects of Edible and Medicinal Mushroom Phellinus linteus and Its Molecular Mechanisms	52
The Effect of Curcumin on Glucolipid Metabolic Disorders: A Review	52
Evaluate the Protective Effect of Antioxidants on Retinal Pigment Cell Hazard Induced by Blue Light: A Mini-Review	52
Insight into the Role of Melatonin in Mitigating Chilling Injury and Maintaining the Quality of Cold-Stored Fruits and Vegetables	49
Food Contact Surfaces: Challenges, Legislation and Solutions	49
Extrusion for Soluble Dietary Fiber Concentrate: Critical Overview on Effect of Process Parameters on Physicochemical, Nutritional, and Biological Properties	47
Contrast Analysis and Multilevel Modeling in Food Science: A Case Study on Apples	46
Recent Advances in the Characterization of Burkholderia Gladioli Pv. Cocovenenans and Its Toxin Production	43
Is the Sous-vide method more beneficial than other techniques for Brassica vegetables thermal processing? – safety and nutritional concern	43
A Review on Textural Quality Analysis of Dried Food Products	42
Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review	41

Clinical Benefits of Salvia Hispanica L. on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis	41
Plant Based Dietary Lectins: Promise for Future Immunotherapeutics	40
Anticancer Potential of Carica papaya through Modulation of Cancer Hallmarks	39
Immunomodulatory effects of fish peptides on cardiometabolic syndrome associated risk factors: A review	39
Phytochemical Composition and Functional Potential of Uxi (Endopleura Uchi): An Overview	39
Health Promoting and Functional Activities of Peptides from Vigna Bean and Common Bean Hydrolysates: Process to Increase Activities and Challenges	38
Acceleration of the genetic gain for nutraceutical improvement of adlay ( Coix L.) through genomic approaches: current status and future prospects	36
Autochthonous Starter Cultures in Cheese Production – A Review	35
Phytonutrients as Potential Dietary Supplements to Ameliorate Sarcopenia via the Involvement of Autophagic Pathway	35
Recent Trends in Folic Acid (Vitamin B9) Encapsulation, Controlled Release, and Mathematical Modelling	35
Overview of in vitro digestion methods to evaluate bioaccessibility of lipophilic compounds in foods	33
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry	33
Effects of Polyphenol-Rich Extracts on Inflammatory Bowel Diseases	32
Understanding the Onion Lachrymatory Factor: Structure, Formation, and Flavor Implications	32
Effect of Sucralose Intake on Human and Mouse/Rat Gut Microbiota Composition: A Systematic Review and Meta-Analysis	32
Molecular Mechanisms of Biologically Active Compounds from Propolis in Breast Cancer: State of the Art and Future Directions	31
Phylloporia (Hymenochaetales, Basidiomycota), a Medicinal Wood-inhabiting Fungal Genus with Much Potential for Commercial Development	31
Research Advancement of Natural Active Components in Alleviating Lung Damage Induced by PM2.5	31
Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility	31
Probiotics as a Functional Health Supplement in Infant Formulas for the Improvement of Intestinal Microflora and Immunity	31
Polyphenols and Posterior Segment Eye Diseases: Effects on Angiogenesis, Invasion, Migration and Epithelial-Mesenchymal Transition	29
Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile	29
Does Traceability Lead to Food Authentication? A Systematic Review from A European Perspective	28
Trimethylamine N-Oxide (TMAO) in Seafoods: Shared Mechanisms Between Fish and Humans for Forming Gut-Microbial TMAO: Overview of Animal TMAO-Yield Potential	28
Phytotherapeutic Potential of Rutin Against Xenobiotic-Induced Toxicities in Preclinical Models	27
Nutraceuticals Unveiled a Multifaceted Neuroprotective Mechanisms for Parkinson’s Disease: Elixir for the Brain	27
Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices – A Comprehensive Review	26
Recent Advances in Alleviating Hyperuricemia Through Dietary Sources: Bioactive Ingredients and Structure–activity Relationships	26
Promising Use of Selenized Yeast to Develop New Enriched Food: Human Health Implications	25
Calibration Maintenance Application of Near-infrared Spectrometric Model in Food Analysis	25
Recent Development in Formation, Toxic Effects, Human Health and Analytical Techniques of Food Contaminants	25
Biological Effects of Goji Berry and the Association with New Industrial Applications: A Review	24
A Holistic View of the Genetic Factors Involved in Triggering Hydrolytic and Oxidative Rancidity of Rice Bran Lipids	24
Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review	24
Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review	23
In-vitro Digestibility Methods and Factors Affecting Minerals Bioavailability: A Review	23
The Application of Glass Transition Temperature in the Frying of Starchy Foods: A Review	23
Sweeteners in Diabetes and Blood Glucose Management: Advances, Challenges, and Trends in the Food Industry	22
Ionizing Radiation for Quality Control and Mitigating Microbial Contamination and Mycotoxins in Pet Foods	22
Nano-Starches: Evaluation of Technology Diffusion Through Patent Analysis and Modeling	22
A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing	21
Perspective Ways to Provide Kids with Protein-Rich Snacks for Preventing Overweight: From Scientific Studies to Consumers	21
Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality	21
A Review on Medicinal Uses, Nutritional Value, and Antimicrobial, Antioxidant, Anti-Inflammatory, Antidiabetic, and Anticancer Potential Related to Bioactive Compounds of J. regia	21
Plant-Based Fermented Beverages and Key Emerging Processing Technologies	21
Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review	21
An insight into the physicochemical characterisation of starch-lipid complex and its importance in food industry	21
Utilization of zein-based particles in Pickering emulsions: A review	21
From Olive Oil Production to By-Products: Emergent Technologies to Extract Bioactive Compounds	20
Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter	20

Research Progress on Debranched Starch: Preparation, Characterization, and Application	20
Biological Functions and Utilization of Different Part of the Papaya: A Review	20
Ultrasound as a Techno-Functional Modifier in Food Frying and Bioactive Compounds Extraction	20
Bioactive Components and Health Functions of Oat	19
Potential health benefits and food applications of rice bran protein: research advances and challenges	19
Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications	19
Anthocyanins in Black Wolfberry (Lycium ruthenicum Murray): Chemical Structure, Composition, Stability and Biological Activity	19
Effect of thermal and non-thermal treatments on the color of citrus juice: A review	19
Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality	19
Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits	18
Enhancing Immunity Against Pathogens Through Glycosylated Bovine Colostrum Proteins	18
Chitosan, Chitooligosaccharides and Their Polyphenol Conjugates: Preparation, Bioactivities, Functionalities and Applications in Food Systems	17
A Comprehensive Review on Sprouted Seeds Bioactives, the Impact of Novel Processing Techniques and Health Benefits	17
Research progress on extraction technology and biological activity of polysaccharides from Edible Fungi: A review	17
Consumers’ Behavior Toward Healthy Foods: A Critical Review	17
Application of Exogenous Phenolic Compounds in Improving Postharvest Fruits Quality: Classification, Potential Biochemical Mechanisms and Synergistic Treatment	17
Effects of Quinoa Intake on Markers of Cardiovascular Risk: A Systematic Literature Review and Meta-Analysis	17
The Use of Novel Technologies in Egg Processing	17
MALDI Mass Spectrometry Imaging of Metabolites in Cereal Grains and Legumes: Repurposing for Industrial Applications	17
Research Progress on the Profile of Trace Components in Baijiu	17
High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review	17
A Critical Review on the Gluten-Induced Enteropathy/Celiac Disease: Gluten-Targeted Dietary and Non-Dietary Therapeutic Approaches	16
Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods	16
Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use	15
An Overview of Lithocarpus polystachyus , with Dihydrochalcones as Natural-Derived Bioactive Compounds	15
Drying and Storing Grains and Cereals: A Flow Approach in Porous Media and Applications	15
Bioprocessing of Horticultural Wastes by Solid-State Fermentation into Value-Added/Innovative Bioproducts: A Review	15
Australian Native Plum: A Review of the Phytochemical and Health Effects	15
Nano-Delivery Systems for Carotenoids: Enhancing Bioavailability and Therapeutic Potential in Neurodegenerative Diseases	15
Synergies of Plant-derived Compounds in Controlling Foodborne Microorganisms: Antimicrobial Mechanisms, Determination Methods and Combined Effects	15
New Wine in Old Bottle:Caenorhabditis Elegansin Food Science	15
A Review of Ginkgo biloba L. Seed’s Protein; Physicochemical Properties, Bioactivity, and Allergic Glycoprotein	15
Naringenin as a Natural Agent Against Oxidative Stress and Inflammation, and Its Bioavailability	15
Goat Milk: A Versatile Dairy Alternative with Unique Health Benefits and Functional Properties	14
Dietary Supplements as Modulators of the Nrf2 Pathway to Enhance Intracellular Antioxidant Responses and Protect Against Dyslipidemia-Associated Cardiovascular Complications	14
Polyphenols from Edible Brown Seaweeds Against Adiposopathy-Associated Metabolic Ailments	14
The Revolutionary Role of Blockchain Technology in the Agri-Food Sector Focusing on the Food Supply Chain	14
Nutritional and Functional Properties of Novel Protein Sources	14
Most Recent Research Progress in Moringa oleifera : Bioactive Phytochemicals and Their Correlated Health Promoting Effects	14
Regulatory Role and Mechanisms of Reactive Oxygen Species in Grains During Post-Harvest Storage: The Vanguard Sentinel of Quality Deterioration	14
Atmospheric Freeze Drying (AFD): Fundamentals and Innovative Approaches	14
Recent Applications of Vibrational Spectroscopic Techniques in the Grain Industry	14
Carica papaya biowaste valorization: Biorefinery advances and extraction optimization	14
Use of Magnetic Resonance Imaging to Analyse Meat and Meat Products Non-destructively	13
Phytochemicals in finger lime and their potential health benefits: A review	13
Dried Meat Products Obtained by Different Methods from Past to Present	13
Natural Bioactive Compounds from Foods Inhibited Pigmentation Especially Potential Application of Fucoxanthin to Chloasma: a Mini-Review	13
Ultrasound-Assisted Extraction in Analytical Applications for Fish and Aquatic Living Resources, a Review	13
Curcuminoid Production from Plant Cells and Organ Cultures for Application in Food and Pharmaceutical Industries	13
Mediated curing strategy: An overview of salt reduction for dry-cured meat products	13
A Comprehensive Review on Papaya Phytochemistry Profile, Bioaccessibility, Pharmacological Effects and Future Trends of Papaya Phytochemicals	13
Mucilage-Based Films for Food Applications	13
Valorization of Agri-Food By-Products from Plant Sources Using Pressure-Driven Membrane Processes to Recover Value-Added Compounds: Opportunities and Challenges	12
A Review on Agro-industrial Waste as Cellulose and Nanocellulose Source and Their Potentials in Food Applications	12
Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention	12
Gelation Properties of Egg White Proteins: A Review	12
Recent Advances in the Chemical Composition and Biological Activities of Propolis	12
Probiotics in treating with alcoholic liver disease and nonalcoholic fatty liver disease	12
Improvement of the Quality of Solid Ingredients of Instant Soups: A Review	12
Comprehensive Overview On Nutritional, Phytochemistry And Pharmacological Properties OfTetraclinis ArticulataMasters	12
Pervaporation-aided Processes for the Selective Separation of Aromas, Fragrances and Essential (AFE) Solutes from Agro-food Products and Wastes	12
Polyamines and Their Precursor, Putrescine, Produced by Lactic Acid Bacteria Isolated from Fermented Foods and Their Concept as Metabiotics	12
Bioactive Compounds and Health Functions of Plums: Current Status and Future Opportunities	12
Apigenin’s Health Benefits in Kidney Disease: Pharmacological Insights and Future Perspectives	12