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 2020-11-01 to 2024-11-01.)

Article	Citations
Microplastics contamination in food and beverages: Direct exposure to humans	111
Basic flavor types and component characteristics of Chinese traditional liquors: A review	109
Kombucha: A review of substrates, regulations, composition, and biological properties	86
Plant‐derived exosome‐like nanoparticles: A concise review on its extraction methods, content, bioactivities, and potential as functional food ingredient	84
Compositional and functional characteristics of goat milk and relevance as a base for infant formula	84
Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics	79
Fermentation and the microbial community of Japanese koji and miso: A review	71
Phytochemical profile of differently processed tea: A review	51
Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process	51
Development of a nanoparticle delivery system based on zein/polysaccharide complexes	47
The chemistry and sensory characteristics of new herbal tea‐based kombuchas	46
Quality attributes for barley malt: “The backbone of beer”	44
Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis	44
Research trends in Jiang‐flavor baijiu fermentation: From fermentation microecology to environmental ecology	42
Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview	42
Encapsulation of rosemary essential oil in zein by electrospinning technique	42
Effect of polysaccharides on the functional properties of egg white protein: A review	40
Oleogel‐based emulsions: Concepts, structuring agents, and applications in food	40
Role of chickpea flour in texturization of extruded pea protein	38
Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment	37
Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains	36
Kappa‐carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia‐Hua) during frozen storage	35
Lactobacillus alleviated obesity induced by high‐fat diet in mice	34
Sensitivity of oat protein solubility to changing ionic strength and pH	34
Fatty acids and volatile flavor compounds in commercial plant‐based burgers	34

Gut microbiota regulation and anti‐inflammatory effect of β‐carotene in dextran sulfate sodium‐stimulated ulcerative colitis in rats	33
Effects of different extraction methods on contents, profiles, and antioxidant abilities of free and bound phenolics of Sargassum polycystum from the South China Sea	33
Preparation and antioxidant activity of selenium nanoparticles decorated by polysaccharides from Sargassum fusiforme	33
Phage and phage lysins: New era of bio‐preservatives and food safety agents	32
Molecular insights into human taste perception and umami tastants: A review	32
pH and light‐responsive polycaprolactone/curcumin@zif‐8 composite films with enhanced antibacterial activity	31
Characterization of peptides with antioxidant activity and antidiabetic potential obtained from chickpea (Cicer arietinum L.) protein hydrolyzates	31