OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of the Science of Food and Agriculture is 34. 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
Curcumin, the active substance of turmeric: its effects on health and ways to improve its bioavailability	173
Biogenic amines: formation, action and toxicity – a review	130
Mitigation of the effect of drought on growth and yield of pomegranates by foliar spraying of different sizes of selenium nanoparticles	85
Plasma‐activated water production and its application in agriculture	79
Life cycle assessment of animal‐based foods and plant‐based protein‐rich alternatives: an environmental perspective	67
Essential oils and their nanoformulations as green preservatives to boost food safety against mycotoxin contamination of food commodities: a review	66
Beyond vegetables: effects of indoor LED light on specialized metabolite biosynthesis in medicinal and aromatic plants, edible flowers, and microgreens	55
Response surface methodology as a tool to optimize the extraction of bioactive compounds from plant sources	53
Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review	49
Sea buckthorn (Hippophae rhamnoides L.) fermentation liquid protects against alcoholic liver disease linked to regulation of liver metabolome and the abundance of gut microbiota	48
Effect of different drying methods on product quality, bioactive and toxic components of Ginkgo biloba L. seed	47
Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce	45
Integrated analysis of machine learning and deep learning in chili pest and disease identification	45
Melatonin as a plant biostimulant in crops and during post‐harvest: a new approach is needed	45
Optimization and characterization of eco‐friendly antimicrobial nanocellulose sheet prepared using carbon dots of white mulberry (Morus alba L.)	42
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties	42
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value	41
Facile extraction and characterization of cellulose nanocrystals from agricultural waste sugarcane straw	39
The sustainability of rice‐crayfish coculture systems: a mini review of evidence from Jianghan plain in China	37
Agricultural practices modulate the bacterial communities, and nitrogen cycling bacterial guild in rhizosphere: field experiment with soybean	37
Microbial community structure, co‐occurrence network and fermentation characteristics of woody plant silage	37
Biopolymer nanoparticles: a strategy to enhance stability, bioavailability, and biological effects of phenolic compounds as functional ingredients	36
Diagnosis of Alternaria disease and leafminer pest on tomato leaves using image processing techniques	36
Effect of solid‐state fermentation by three different Bacillus species on composition and protein structure of soybean meal	36
Both living and dead Faecalibacterium prausnitzii alleviate house dust mite‐induced allergic asthma through the modulation of gut microbiota and short‐chain fatty acid production	36

The role of feed enzymes in maintaining poultry intestinal health	35
Growth promotion ability of phosphate‐solubilizing bacteria from the soybean rhizosphere under maize–soybean intercropping systems	35
Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles	35
Probiotics‐fermented blueberry juices as potential antidiabetic product: antioxidant, antimicrobial and antidiabetic potentials	34
Comparative evaluation for phytochemical composition and regulation of blood glucose, hepatic oxidative stress and insulin resistance in mice and HepG2 models of four typical Chinese	34
Effect of cold plasma pretreated hot‐air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom	34
Effects of application of rapeseed cake as organic fertilizer on rice quality at high yield level	34
Nanoencapsulation in low‐molecular‐weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin	34
Stability and antibacterial activity of Thymus daenensis L. essential oil nanoemulsion in mayonnaise	34