OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Science and Technology-Mysore is 26. 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 2022-06-01 to 2026-06-01.)

Article	Citations
Development of triplex assay for simultaneous detection of Escherichia coli, methicillin resistant and sensitive Staphylococcus aureus in raw pork samples of retail markets	140
Development of a positive pressure-based instrumentation for efficient solid phase extraction	98
Experimental and mechanism analysis of vacuum cooling for high temperature liquid food	77
“Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder”	69
Antioxidant and angiotensin-I-converting enzyme (ACE-I) inhibitory activities of protein hydrolysates derived from water buffalo (Bubalus bubalis) liver	63
Synergistic effects of 1-methylcyclopropene and ethylene absorbents under cushion and modified atmosphere packaging on quality of red-fleshed pitaya (Hylocereus costaricensis Britton & Rose)	60
Application of microwave treatment on the physicochemical, techno-functional, bioactive and microbiological characteristics of hog plum (Spondias mombin L.) juice	54
Anti-biofilm and anti-cancer effects of biosurfactant from Lactobacillus plantarum SVP2 in fermented milk whey beverage	51
Simultaneous determination of α-dicarbonyl compounds in Chinese Korean ethnic rice wine using pre-column derivatization with UHPLC-MS/MS	51
Current trends in the determination of microbiological indicators of dairy products	50
Enhancement of lutein content in Calendula officinalis Linn. By solid-state fermentation with lactobacillus species	39
The effect of different pre-treatments on sensory characteristics of unformulated pulse-based beverages	38
Potential application of bioemulsifier RAG-1 as an anti-staling agent in flat bread quality	34
Physicochemical, nutritional, functional, and structural properties of Xoconostle cactus fruit-seed flour (Opuntia joconostle) added to Creole corn tortillas	34
Purified endo-β-1,4-mannanase from Bacillus sp. enhances fruit juice clarity and yield with minimal effect on antioxidant properties	34
Soymilk stability increase using polyphenols microcapsules	34
Exploring the synergistic effects of essential oil and plant extract combinations to extend the shelf life and the sensory acceptance of meat products: multi-antioxidant systems	33
Intelligent modelling of sugarcane juice quality characteristics based on microfluidization processing conditions	33
Understanding pH dynamics in cheesemaking: insights across different cheese varieties	32
Reduced graphene organo-metal nanocomposite for the electrochemical detection of hydrogen peroxide in milk	32
Developement of lactic acid fermentation of jackfruit (Artocarpus heterophyllus) seed drink and its physicochemical and sensory properties	31
Detection and quantification of fish spoilage marker using polymer-coated micro-electro-mechanical systems sensor array-based electronic nose—a computational study	30
A low n-6/n-3 PUFA ratio and high level of dietary ɑ-linolenic acid improves sleep behavior in mice with insomnia	29
Dough expansion, appearance, size, color, texture, and sensory evaluation of bran fortified sliced bread and steamed bread	27
Comparative analysis of volatile compounds in Areca nuts using vacuum headspace solid-phase microextraction and supercritical fluid extraction	27

Application of vacuum impregnation in the potential acceleration of mass transfer phenomenon during soaking of traditional Indian sweet Gulabjamun