OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Science is 31. 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
Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna	115
	80
Effect of gluconic acid rinsing on cadmium decontamination from rice protein	61
Comparative Assessment of Extraction Efficiency and Physical Stability of Rapeseed Oleosome–Protein Mixtures via Centrifugation Versus Cheesecloth Filtration	59
Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic	58
	54
Optimizing extraction conditions for isolation of antioxidant compounds from black rice bran using ultrasonic‐assisted extraction and response surface methodology	51
Nondestructive testing of runny salted egg yolk based on improved ConvNeXt‐T	49
Issue Information	49
Industrial applications of selected JFS articles	48
Ultrasound as a novel separation technique in block freeze concentration applied to peppermint ( Mentha piperita L.) infusion	46
The Impact of Different Molecular Weight Hyaluronic Acid on Pasting, Rheological and In Vitro Digestibility of Cyperus esculentus Starch	43
A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activity	42
Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel	40
Assessment of transglutaminase catalyzed cross‐linking on the potential allergenicity and conformation of heterologous protein polymers	40
Impact of Passive Solar Drying and Storage on Secondary Plant Metabolites and Nitrate Contents of Abyssinian Mustard, Amaranth, and Pumpkin Leaves	39
Effects of Postmortem Aging on Nutritional Quality and Myofibrillar Protein Function in Bactrian Camel Meat	39
A Low‐Cost Image Histogram and Machine Learning Approach for Detection of Cow Milk Adulteration	38
Deep eutectic system enhanced oat protein extraction	38
Prophylactic effects of supplementation of a combination of Lactobacillus lactis WHH2078 and saffron on depressive‐like behaviors in mice exposed to chro	37
Ultrasound‐Assisted Extraction Using a 3D‐Printed Device Functionalized With SPE Sorbent for UHPLC‐DAD Analysis of Pesticide Residues in Honey	37
Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation	37
Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions	37
Barium Levels in Brazil Nuts: A Global Review of the Literature	36
Industrial Applications of Selected JFS Articles	36

Evaluation of moisture migration and microstructure of quick‐frozen wet rice flour after freeze‐thaw cycles and changes in texture, cooking, and sensory properties	36
Analysis of physicochemical variables and bioactive compounds in baked sweet potato snacks	35
Porous hydrogel composite with whey protein isolate and galactomannans of Leucaena leucocephala ( subabul	35
Investigation of non‐ Saccharomyces yeasts with intracellular β‐glycosidase activity for wine aroma modification	33
Maillard reaction products inhibit lipid oxidation by regulating myoglobin stability in washed muscle model	33
UPLC/HR‐ESI‐MS/MS and GC/MS profiling of Eriobotrya japonica L. fruit in correlation to its antioxidant, anti‐inflammatory, and anti‐arthritic effects	31
Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae	31