OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Science is 30. 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 2021-11-01 to 2025-11-01.)

Article	Citations
	151
Industrial applications of selected JFS articles	107
Issue Information ‐ TOC	77
Issue Information	76
Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre‐column derivatization‐HPLC and their production	76
Evaluation of moisture migration and microstructure of quick‐frozen wet rice flour after freeze‐thaw cycles and changes in texture, cooking, and sensory properties	71
Optimizing extraction conditions for isolation of antioxidant compounds from black rice bran using ultrasonic‐assisted extraction and response surface methodology	63
A comprehensive profiling of phenolic compounds and antioxidant activities of 24 varieties of red raspberry cultivated in Northeast China	62
Impact of green techniques on intricate cell wall structure of bee pollen to enhance functional characteristics and improve its in vitro digestibility	53
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	52
A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network in fresh‐cut potatoes	49
Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heating	48
The antibacterial mechanism of (−)‐epigallocatechin‐3‐gallate (EGCG) against Campylobacter jejuni through transcriptome profiling	43
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	42
Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation	42
Quantitative exposure assessment and risk characterization for fipronil residues in laying hen eggs	41
Analysis of physicochemical variables and bioactive compounds in baked sweet potato snacks	41
Porous hydrogel composite with whey protein isolate and galactomannans of Leucaena leucocephala (subabul) seeds: Stability, rheological, thermal, and morphological characterization	39
Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions	39
Nondestructive testing of runny salted egg yolk based on improved ConvNeXt‐T	39
Efficient enzymatic synthesis of theaflavin and its production mechanism	37
Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel	36
Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork	33
Purification of polyphenols from Phyllanthus emblica L. pomace using macroporous resins: Antioxidant activity and potential anti‐Alzheimer's effects	32
Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions: An in vitro	32

Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview	32
Chlorella vulgaris as a food substitute: Applications and benefits in the food industry	31
Physicochemical, functional, and antioxidant properties of black soldier fly larvae protein	31
Optimization of the extraction of phenolic compounds from the leaves of yerba mate (Ilex paraguariensis) through high hydrostatic pressure system using mixture design with process variables	31
Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil	30
Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic	30
Recent advances in halal food authentication: Challenges and strategies	30
Drying date plum (Diospyros lotus L.) fruit: Assessing rehydration properties, antioxidant activity, and phenolic compounds	30
The effects of post‐harvest pretreatments and drying methods on in vitro bioaccessibility of phenolics and carotenoids in tomato (Solanum lycopersicum) cultivars	30
A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activity	30