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 2020-04-01 to 2024-04-01.)

Article	Citations
Basic flavor types and component characteristics of Chinese traditional liquors: A review	90
Apple pomace as food fortification ingredient: A systematic review and meta‐analysis	77
Microplastics contamination in food and beverages: Direct exposure to humans	76
Compositional and functional characteristics of goat milk and relevance as a base for infant formula	68
Plant‐derived exosome‐like nanoparticles: A concise review on its extraction methods, content, bioactivities, and potential as functional food ingredient	66
Kombucha: A review of substrates, regulations, composition, and biological properties	59
Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics	59
Effects of probiotic and prebiotic supplementation on metabolic parameters, liver aminotransferases, and systemic inflammation in nonalcoholic fatty liver disease: A randomized clinical trial	55
Blockchain technology and traceability in the agrifood industry	54
Fermentation and the microbial community of Japanese koji and miso: A review	48
Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage	47
Migration analysis, antioxidant, and mechanical characterization of polypropylene‐based active food packaging films loaded with BHA, BHT, and TBHQ	47
Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process	43
Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax	43
Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride	42
Development of a nanoparticle delivery system based on zein/polysaccharide complexes	41
Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis	41
Enhancement of polyphenolic content extraction rate with maximal antioxidant activity from green tea leaves by cold plasma	38
Effect of pulsed electric fields and high pressure on improved recovery of high‐added‐value compounds from olive pomace	37
Ultrasound applications in poultry meat processing: A systematic review	37
Polysaccharide isolated from Auricularia auricular‐judae (Bull.) prevents dextran sulfate sodium‐induced colitis in mice through modulating the composition of the gut microbiota	36
Effect of polysaccharides on the functional properties of egg white protein: A review	36
Extraction of bioactive compounds from purple corn using emerging technologies: A review	35
Phytochemical profile of differently processed tea: A review	35
The chemistry and sensory characteristics of new herbal tea‐based kombuchas	33

Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement	33
Soluble dietary fibers from black soybean hulls: Physical and enzymatic modification, structure, physical properties, and cholesterol binding capacity	33
Research trends in Jiang‐flavor baijiu fermentation: From fermentation microecology to environmental ecology	32
Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment	31
Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice	31
The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator	31