OOIR: Observatory of International Research

Papers

(The H4-Index of LWT-Food Science and Technology is 66. 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 2021-05-01 to 2025-05-01.)

Article	Citations
Burden of disease estimation based on Escherichia coli quantification in ready-to-eat meals served in Portuguese institutional canteens	276
Clostridium perfringens suppressing activity in black soldier fly protein preparations	256
Lysosomal Fe2+contributes to myofibrillar protein degradation through mitochondrial-dysfunction-induced apoptosis	168
The effects of transglutaminase on the qualitative properties of different pastırma types	151
Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt	126
Techno-functional properties of coffee by-products are modified by dynamic high pressure: A case study of clean label ingredient in cookies	112
Volatile compounds, phenolic acid profiles and phytochemical content of five Australian finger lime (Citrus australasica) cultivars	107
The groESL ISR sequence-based species-specific identification of GRAS and non-GRAS Lactiplantibacillus as an alternative to 16S rRNA sequencing	104
Relationship between total cell counts and exopolysaccharide production of Streptococcus thermophilus T9 in reconstituted skim milk	102
Physicochemical properties, biological activities, and peptidome profile of grass carp swim bladder collagen hydrolysates	101
Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation	99
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions	98
Construction of a molecular regulatory network for lipids and volatile flavor in Chinese indigenous and hybrid pig pork through integrating multi-omics analysis	94
An automated non-destructive prediction of peroxide value and free fatty acid level in mixed nut samples	91
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way	91
γ-Aminobutyric acid produced by Levilactobacillus brevis using Chinese cabbage waste	90
Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances	87
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods	87
Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents	86
Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage	86
Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies	85
Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi	85
Effects of different fermentation processes on cooking and eating quality of brown rice noodles	85
Effect of Bacillus subtilis (Bacillus subtilis subsp.) inoculation on the fermentation characteristics of Penaeus sinensis by-products: Protease activity and volatile property	84
Preparation and characterization of gliadin-based core-shell microcapsules by three antisolvent approaches	83

Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid	82
Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	82
Multiple pre-harvest applications of antagonist Pseudomonas fluorescens ZX induce resistance against blue and green molds in postharvest citrus fruit	79
The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour	79
Propolis authentication of stingless bees by mid-infrared spectroscopy and chemometric analysis	79
Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture	78
Antibacterial mechanism of mixed natural preservatives (ε-poly-lysine, cinnamon extract, and chestnut inner shell extract) against Listeria monocytogenes	78
Preparation of wheat germ albumin polypeptide microcapsules embedded with starch sodium octenylsuccinate/sodium alginate-based materials and sustained-release properties in vitro	78
Impacts of deep-sea aging on quality of greater amberjack (Seriola dumerili) and bluefin tuna (Thunnus orientalis) meats	77
Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation	77
Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation	76
Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety	76
Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata	76
Novel low-amylose starch from white variety of peach palm (Bactris gasipaes Kunth) fruit– nutritional, functional and pasting properties	76
Enhancement of curcumin-mediated photodynamic inactivation against Pseudomonas fluorescens on fish fillets combined with ε-polylysine hydrochloride	75
Allulose as novel ingredient for improving freshness of yeast-made bakery products	74
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	73
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	73
Molecular characteristics of florfenicol-resistant Salmonella based on whole-genome sequencing	73
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel	72
Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation	72
Rice flour-emulgel as a bifunctional ingredient, stabiliser-cryoprotactant, for formulation of healthier frozen fish nugget	71
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	71
Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents	71
Physiological, biochemical, and global transcriptomic and metabolomic analyses of the effect of the antifungal compound isobavachalcone on Botrytis cinerea on cherry tomatoes	71
Characterization of a casein-sodium alginate emulsion gel	71
Determination of glyphosate, glufosinate, and metabolites in honey based on different detection approaches supporting food safety and official controls	70
The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise	70
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods	69
Formation and bioaccessibility of complexes of a quercetin-loaded preheated whey protein concentrate	69
Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction	69
Inhibition and eradication of Listeria monocytogenes biofilm using the combined treatment with nisin and sesamol	69
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage	68
Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea	68
Extraction, analysis of antioxidant activities and structural characteristics of flavonoids in fruits of Diospyros lotus L.	68
High voltage atmospheric cold plasma modification of bovine serum albumin	67
Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic	67
Characterization and film-forming properties of acid soluble collagens from different by-products of loach (Misgurnus anguillicaudatus)	67
Functional orange juice with Lactobacillus casei and tocotrienol-enriched flaxseed oil co-encapsulation: Physicochemical properties, probiotic viability, oxidative stability, and sensorial acceptabili	67
Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth	67
Assessment of the prebiotic potential and bioactive components of common edible mushrooms in India and formulation of synbiotic microcapsules	67
Octenyl succinylation of myofibrillar protein: Structural, physicochemical and emulsifying properties	66
Combined lactic fermentation and enzymatic treatments affect the antigenicity of β-lactoglobulin in cow milk and soymilk-cow milk mixture	66
Phenotypic and probiotic characterization of isolated LAB from Himalayan cheese (Kradi/Kalari) and effect of simulated gastrointestinal digestion on its bioactivity	66
Effect of defatting and extruding treatment on the physicochemical and storage properties of quinoa (Chenopodium quinoa Wild) flour	66
Heating alters the nutritional and antioxidant characteristics of lotus root	66
Encapsulation of N-acetylcysteine (NAC) using protein-polysaccharide combinations through spray drying and air drying	66