OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Science and Technology-Mysore is 28. 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
Recent advances and comparisons of conventional and alternative extraction techniques of phenolic compounds	120
The application of PEF technology in food processing and human nutrition	87
Challenges and possible solutions to mitigate the problems of single-use plastics used for packaging food items: a review	65
Microwave and ultrasound assisted extraction of pectin from various fruits peel	63
Sulfated polysaccharides and its commercial applications in food industries—A review	59
Emulsifying properties and antioxidant activity of soy protein isolate conjugated with tea polyphenol extracts	55
Extraction methods of butterfly pea (Clitoria ternatea) flower and biological activities of its phytochemicals	54
Sources and relative stabilities of acylated and nonacylated anthocyanins in beverage systems	47
The wastes of coffee bean processing for utilization in food: a review	42
The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties	40
Electronic nose for detection of food adulteration: a review	39
Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review	39
Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours	39
A narrative review on biogenic amines in fermented fish and meat products	38
Spray drying encapsulation of a native plant extract rich in phenolic compounds with combinations of maltodextrin and non-conventional wall materials	35
Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives	34
LC-ESI-QTOF/MS characterization of bioactive compounds from black spices and their potential antioxidant activities	33
Potential of probiotics from fermented cereal-based beverages in improving health of poor people in Africa	33
Development of an electrochemical biosensor for impedimetric detection of tetracycline in milk	32
A validated Folin-Ciocalteu method for total phenolics quantification of condensed tannin-rich açaí (Euterpe oleracea Mart.) seeds extract	32
Phenolic compounds from virgin olive oil obtained by natural deep eutectic solvent (NADES): effect of the extraction and recovery conditions	32
Trends in packaging material for food products: historical background, current scenario, and future prospects	30
Phytochemical and antioxidant profiling of Ocimum sanctum	30
Biodegradable composite films/coatings of modified corn starch/gelatin for shelf life improvement of cucumber	30
Analysis of taste characteristics and identification of key chemical components of fifteen Chinese yellow tea samples	29

Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties	28
Effect of green tea extract on gelatin-based films incorporated with lemon essential oil	28
Tea quality evaluation by applying E-nose combined with chemometrics methods	28