OOIR: Observatory of International Research

Papers

(The H4-Index of LWT-Food Science and Technology is 67. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature	207
Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue	184
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	142
Characterization of a casein-sodium alginate emulsion gel	136
Allulose as novel ingredient for improving freshness of yeast-made bakery products	126
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	125
The insight into the Maillard reaction of β-lactoglobulin and chitosan with different molecular weights, and the evaluation of desensitization effects	125
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology	119
Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams	112
Structural and textural properties of a novel animal fat-trimming analog based on salted butter and alginate	109
Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance	107
Sodium caseinate stabilized camellia oil emulsion with konjac glucomannan as fat replacer in low-alcohol ice cream	104
Feasibility of puffing and volatile compounds characteristics of fish maw, a protein-based raw material	104
Biofilm formation, hyphae growth, and transcriptome characteristics of C. albicans surviving high-pressure processing	102
Postharvest preservation effects of starch-based self-reinforcing nanocomposite coatings on mechanically graded Huangguan pear	101
Investigating the effects of pre-treatment, drying techniques and packaging on nutritional quality and shelf-life of pomegranate arils	98
Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation	98
Identification of exudate metabolites associated with quality in beef during refrigeration	95
Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic	93
Techno-functional properties of coffee by-products are modified by dynamic high pressure: A case study of clean label ingredient in cookies	93
Influence of nitrogen compounds from different yeast lees on malolactic fermentation	91
Propolis authentication of stingless bees by mid-infrared spectroscopy and chemometric analysis	91
Efficient degradation of molasses wastewater from sugar mill by lipase via addition reaction	90
Impact of Soy–Cow's mixed milk enzyme modified cheese on bread aroma	89
Effects of heat treatment and simulated digestion on the properties and osteogenic activity of bovine lactoferrin	89

Volatile compounds, phenolic acid profiles and phytochemical content of five Australian finger lime (Citrus australasica) cultivars	88
Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars	87
Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties	87
Exploring Non-Saccharomyces yeasts from Daqu for beer production	87
Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract	84
Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel	83
Effects of different drying methods on Camellia sinensis: Investigation of quality parameters and drying kinetics using artificial neural networks	83
Physiological, biochemical, and global transcriptomic and metabolomic analyses of the effect of the antifungal compound isobavachalcone on Botrytis cinerea on cherry tomatoes	82
Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation	82
Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage	81
Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan	81
Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins	80
Antifungal mechanism of p-anisaldehyde against Aspergillus flavus based on transcriptome analysis	80
The main nutritional components in colored rice grains	80
Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea	79
Mineral profile, oxidative stability and color traits in dry aged Meat: Integrative analysis	79
Effect of the various fats on the structural characteristics of the hard dough biscuit	79
Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth	77
Comparative study of pretreatment on microwave drying of Gala apples (Malus pumila): Effect of blanching, electric field and freezing	77
Pulsed vacuum drying of banana: Effects of ripeness on drying kinetics and physicochemical properties and related mechanism	77
Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	76
Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase	75
Chitosan/guar gum nanoparticles to stabilize Pickering emulsion for astaxanthin encapsulation	75
Effects of extruded endogenous starch on the gel-entrapped network formation in gluten-free Tartary buckwheat noodles during sheeting	74
Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu	73
Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents	72
Riboflavin application delays senescence and relieves decay in harvested strawberries during cold storage by improving antioxidant system	72
The preparation of plant-based milk substitutes with antioxidant properties using soybean protein isolate and curcumin composite nanoparticles	72
Influences of UV-B treatment and cooking methods on bioactive components in germinated highland barley	72
Discriminant analysis of vegetable oils by thermogravimetric-gas chromatography/mass spectrometry combined with data fusion and chemometrics without sample pretreatment	71
Effects of different fermentation processes on cooking and eating quality of brown rice noodles	71
Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety	71
Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis	70
Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice	70
The role of endogenous enzyme from straw mushroom (Volvariella volvacea) in improving taste and volatile flavor characteristics of Cantonese sausage	69
Rapid, accurate and simply-operated determination of laboratory-made adulteration of quinoa flour with rice flour and wheat flour by headspace gas chromatography-ion mobility spectrometry	69
Drying processes of OSA-modified plantain starch trigger changes in its functional properties and digestibility	69
Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture	69
Multilayer microencapsulation of chia seed oil by spray-drying using electrostatic deposition technology	68
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions	68
Kiwi starch: A novel fruit-derived starch with significantly reduced the glycemic index of noodles	67
Physicochemical properties, chemical composition, and against Klebsiella pneumoniae mechanism of Scrophularia ningpoensis honey	67
NON-DESTRUCTIVE adulterants detection in Various honey types in Bangladesh using UV–VIS–NIR spectroscopy coupled with machine learning algorithms	67
Study on the regulation of ammonia accumulation by endogenous haloarchaea in shrimp paste post seasoned with rebaudioside A	67
Study of the physicochemical properties of hass avocado oil encapsulated by complex coacervation	67
Effect of ball milling on the lipase-catalyzed synthesis of starch ferulate	67