OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Science is 33. 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 2022-08-01 to 2026-08-01.)

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	131
	95
Effect of gluconic acid rinsing on cadmium decontamination from rice protein	68
Comparative Assessment of Extraction Efficiency and Physical Stability of Rapeseed Oleosome–Protein Mixtures via Centrifugation Versus Cheesecloth Filtration	66
Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic	65
	64
Nondestructive testing of runny salted egg yolk based on improved ConvNeXt‐T	63
Issue Information	63
Industrial applications of selected JFS articles	62
The Impact of Different Molecular Weight Hyaluronic Acid on Pasting, Rheological and In Vitro Digestibility of Cyperus esculentus Starch	50
A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activity	48
Effects of Postmortem Aging on Nutritional Quality and Myofibrillar Protein Function in Bactrian Camel Meat	46
Impact of Passive Solar Drying and Storage on Secondary Plant Metabolites and Nitrate Contents of Abyssinian Mustard, Amaranth, and Pumpkin Leaves	44
Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation	42
Industrial Applications of Selected JFS Articles	42
A Low‐Cost Image Histogram and Machine Learning Approach for Detection of Cow Milk Adulteration	42
Evaluation of moisture migration and microstructure of quick‐frozen wet rice flour after freeze‐thaw cycles and changes in texture, cooking, and sensory properties	42
Deep eutectic system enhanced oat protein extraction	42
Barium Levels in Brazil Nuts: A Global Review of the Literature	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	41
Investigation of non‐ Saccharomyces yeasts with intracellular β‐glycosidase activity for wine aroma modification	40
The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging	39
Quantitative detection of heavy metal Cd in vegetable oils: A nondestructive method based on Raman spectroscopy combined with chemometrics	39
Research on the castor oil pressing extraction mechanism based on multi‐physics coupling simulation	38

A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network	37
Research on automatic classification and detection of chicken parts based on deep learning algorithm	37
Optimization of the extraction of phenolic compounds from the leaves of yerba mate ( Ilex paraguariensis ) through high hydrostatic pressure system using	35
Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae	35
Effect of Wheat Bran Fermentation With Wickerhamomyces anomalus , Pediococcus pentosaceus , and	35
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	34
Deciphering Flavor Characteristics and Brand Differences of Braised Sauce Used for Guilin Rice Noodles	34
Impact of Myofibrillar Protein Emulsion With Different Pre‐Emulsified Soybean Oil Contents on the Freeze–Thaw Cycles Characteristics of Surimi Gel	33