OOIR: Observatory of International Research

Papers

(The H4-Index of LWT-Food Science and Technology is 60. 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
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate	178
Determination of total flavonoid content by aluminum chloride assay: A critical evaluation	162
Plant-based proteins and their multifaceted industrial applications	120
Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry	116
Green synthesis of ZnO nanoparticles using loquat seed extract; Biological functions and photocatalytic degradation properties	116
Nutritional composition, anti-nutritional factors, pretreatments-cum-processing impact and food formulation potential of faba bean (Vicia faba L.): A comprehensive review	115
Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS	109
Structure and properties of chitosan films: Effect of the type of solvent acid	106
Novel antimicrobial packaging film based on porous poly(lactic acid) nanofiber and polymeric coating for humidity-controlled release of thyme essential oil	99
Natural deep eutectic solvent enhanced pulse-ultrasonication assisted extraction as a multi-stability protective and efficient green strategy to extract anthocyanin from blueberry pomace	96
Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper	90
Antifungal effect of cinnamaldehyde, eugenol and carvacrol nanoemulsion against Penicillium digitatum and application in postharvest preservation of citrus fruit	83
Antifungal and plasticization effects of carvacrol in biodegradable poly(lactic acid) and poly(butylene adipate terephthalate) blend films for bakery packaging	83
Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum	82
Enhancement of phenolic compounds extraction from grape pomace by high voltage atmospheric cold plasma	80
The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions	80
Physical properties and bioactivities of chitosan/gelatin-based films loaded with tannic acid and its application on the preservation of fresh-cut apples	80
Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS	80
Effect of fatty acids on the flavor formation of fish sauce	79
Food-derived non-phenolic α-amylase and α-glucosidase inhibitors for controlling starch digestion rate and guiding diabetes-friendly recipes	79
Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration	78
Green extraction of phenolic compounds from foxtail millet bran by ultrasonic-assisted deep eutectic solvent extraction: Optimization, comparison and bioactivities	78
Ultrasonic modification of whey protein isolate: Implications for the structural and functional properties	77
Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates	76
Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad	74

Study on FTIR spectroscopy, total phenolic content, antioxidant activity and anti-amylase activity of extracts and different tea forms of Garcinia schomburgkiana leaves	72
Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments	72
Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins	72
Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques	71
Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans	70
Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf life of chilled meat	68
Development of polylactic acid/ZnO composite membranes prepared by ultrasonication and electrospinning for food packaging	68
Physico-chemical characteristics of rice protein-based novel textured vegetable proteins as meat analogues produced by low-moisture extrusion cooking technology	68
Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects	68
Ultrasound-assisted extraction of total carotenoids from mandarin epicarp and application as natural colorant in bakery products	67
Effect of protein types on structure and digestibility of starch-protein-lipids complexes	66
Fabrication of eugenol loaded gelatin nanofibers by electrospinning technique as active packaging material	66
Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality	66
Production of kombucha-like beverage and bacterial cellulose by acerola byproduct as raw material	65
Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract	64
Modification of structural and functional characteristics of brewer's spent grain protein by ultrasound assisted extraction	64
Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments	64
Hyperspectral detection of salted sea cucumber adulteration using different spectral preprocessing techniques and SVM method	63
Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe)	63
Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes	63
Insight into antibacterial mechanism of polysaccharides: A review	63
Extraction, structural characterization and antioxidant activity of turmeric polysaccharides	63
Optimization of emulsification conditions for designing ultrasound assisted curcumin loaded nanoemulsion: Characterization, antioxidant assay and release kinetics	63
Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfa	62
Palatable functional cucumber juices supplemented with polyphenols-rich herbal extracts	62
The application of emerging non-thermal technologies for the modification of cereal starches	62
Greener extraction of anthocyanins and antioxidant activity from blackberry (Rubus spp) using natural deep eutectic solvents	62
Recent advances in applications of ozone in the cereal industry	62
Tuning structure and properties of gelatin edible films through pullulan dialdehyde crosslinking	61
Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety	61
Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.	60
Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion	60
High-pressure treatments for better quality clean-label juices and beverages: Overview and advances	60
Formulation of choline chloride/ascorbic acid natural deep eutectic solvent: Characterization, solubilization capacity and antioxidant property	60
Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review	60
Infrared assisted hot air dryer for turmeric slices:Effect on drying rate and quality parameters	60
Zein-pectin composite nanoparticles as an efficient hyperoside delivery system: Fabrication, characterization, and in vitro release property	60