OOIR: Observatory of International Research

Papers

(The H4-Index of LWT-Food Science and Technology is 57. 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
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate	140
Lycopene in human health	111
Determination of total flavonoid content by aluminum chloride assay: A critical evaluation	103
An efficient ultrasound-assisted extraction method of pea protein and its effect on protein functional properties and biological activities	100
Antioxidant and antibacterial activities of cassava starch and whey protein blend films containing rambutan peel extract and cinnamon oil for active packaging	98
Nutritional composition, anti-nutritional factors, pretreatments-cum-processing impact and food formulation potential of faba bean (Vicia faba L.): A comprehensive review	98
Green synthesis of ZnO nanoparticles using loquat seed extract; Biological functions and photocatalytic degradation properties	96
Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate	95
Plant-based proteins and their multifaceted industrial applications	93
Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry	89
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	88
Novel antimicrobial packaging film based on porous poly(lactic acid) nanofiber and polymeric coating for humidity-controlled release of thyme essential oil	80
Microwave-assisted extraction of carotenoids from carrot juice processing waste using flaxseed oil as a solvent	80
Physicochemical interactions between rice starch and different polyphenols and structural characterization of their complexes	79
Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose	79
Structure and properties of chitosan films: Effect of the type of solvent acid	78
Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods	78
Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper	77
Effects of collagen and casein with phenolic compounds interactions on protein in vitro digestion and antioxidation	75
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	72
Effect of starch film containing thyme essential oil microcapsules on physicochemical activity of mango	71
Antifungal and plasticization effects of carvacrol in biodegradable poly(lactic acid) and poly(butylene adipate terephthalate) blend films for bakery packaging	71
Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility	69
Antifungal effect of cinnamaldehyde, eugenol and carvacrol nanoemulsion against Penicillium digitatum and application in postharvest preservation of citrus fruit	68
Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour	68

Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum	68
Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad	67
Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode	66
Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration	65
Improvement of the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis	65
Natural deep eutectic solvent enhanced pulse-ultrasonication assisted extraction as a multi-stability protective and efficient green strategy to extract anthocyanin from blueberry pomace	65
Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins	65
Optimization of pea protein hydrolysate preparation and purification of antioxidant peptides based on an in silico analytical approach	65
Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber	65
Development of novel plant-based milk based on chickpea and coconut	64
Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea	64
Study on FTIR spectroscopy, total phenolic content, antioxidant activity and anti-amylase activity of extracts and different tea forms of Garcinia schomburgkiana leaves	64
Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride	63
Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté	63
Ultrasound-assisted extraction of total carotenoids from mandarin epicarp and application as natural colorant in bakery products	63
Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger	62
Food-derived non-phenolic α-amylase and α-glucosidase inhibitors for controlling starch digestion rate and guiding diabetes-friendly recipes	62
Physical properties and bioactivities of chitosan/gelatin-based films loaded with tannic acid and its application on the preservation of fresh-cut apples	62
Enhancement of phenolic compounds extraction from grape pomace by high voltage atmospheric cold plasma	62
Optimization of microwave-assisted extraction of cocoa bean shell waste and evaluation of its antioxidant, physicochemical and functional properties	62
The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions	60
Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates	60
Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi	60
Palatable functional cucumber juices supplemented with polyphenols-rich herbal extracts	60
Green synthesis of zinc oxide nanoparticles using Citrus sinensis peel extract and application to strawberry preservation: A comparison study	60
Fabrication of eugenol loaded gelatin nanofibers by electrospinning technique as active packaging material	59
Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles	59
Ultrasonic modification of whey protein isolate: Implications for the structural and functional properties	59
Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage	58
Exogenous application of melatonin maintains storage quality of jujubes by enhancing anti-oxidative ability and suppressing the activity of cell wall-degrading enzymes	58
Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method	58
Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences	57
Development of polylactic acid/ZnO composite membranes prepared by ultrasonication and electrospinning for food packaging	57
Citric acid as crosslinking agent in starch/xanthan gum hydrogels produced by extrusion and thermopressing	57
High-pressure treatments for better quality clean-label juices and beverages: Overview and advances	57
Green extraction of phenolic compounds from foxtail millet bran by ultrasonic-assisted deep eutectic solvent extraction: Optimization, comparison and bioactivities	57
Zein-pectin composite nanoparticles as an efficient hyperoside delivery system: Fabrication, characterization, and in vitro release property	57
Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins	57
Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes	57