OOIR: Observatory of International Research

Papers

(The H4-Index of LWT-Food Science and Technology is 69. 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 2021-09-01 to 2025-09-01.)

Article	Citations
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid	346
Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety	193
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel	171
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	133
Characterization of a casein-sodium alginate emulsion gel	128
The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise	117
Assessment of the prebiotic potential and bioactive components of common edible mushrooms in India and formulation of synbiotic microcapsules	113
Identification of exudate metabolites associated with quality in beef during refrigeration	112
Exploration of phenolic profile from mangosteen (Garcinia mangostana L.) pericarp and their contribution to inhibitory effects on α-amylase and α-glucosidase	111
Structural and textural properties of a novel animal fat-trimming analog based on salted butter and alginate	105
Allulose as novel ingredient for improving freshness of yeast-made bakery products	105
Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance	101
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	101
A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria	98
Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata	96
Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture	95
Phenotypic and probiotic characterization of isolated LAB from Himalayan cheese (Kradi/Kalari) and effect of simulated gastrointestinal digestion on its bioactivity	94
Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties	94
Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast	94
Corrigendum to: Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl Konjac Glucomannan [Lebensmittel-Wissenschaft & Te	93
Composition and changes of microflora in the manufacturing process of traditional hurood	90
Characterization of blueberry (Vaccinium corymbosum L.) catechol oxidases III binding mechanism in response to selected substrates and inhibitors	89
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	88
Molecular characteristics of florfenicol-resistant Salmonella based on whole-genome sequencing	88
Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances	87

Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth	87
Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures	84
Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber	84
Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life	83
Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract	82
Volatile compounds, phenolic acid profiles and phytochemical content of five Australian finger lime (Citrus australasica) cultivars	82
Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan	82
Discriminant analysis of vegetable oils by thermogravimetric-gas chromatography/mass spectrometry combined with data fusion and chemometrics without sample pretreatment	82
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods	80
Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation	79
Eucalyptus oil-loaded nanocarriers composite films to enhance the shelf life of cheese	78
A simple and practical fluorescence method for on-site screening and accurate detection of 4-hexylresorcinol in crustacean aquatic products	78
Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish	77
Incidence and antimicrobial resistance of Salmonella serovars in fresh retail aquatic products from China	77
Clostridium perfringens suppressing activity in black soldier fly protein preparations	77
Postharvest preservation effects of starch-based self-reinforcing nanocomposite coatings on mechanically graded Huangguan pear	77
A novel bioinspired SERS platform for ultrasensitive bacterial detection	77
Burden of disease estimation based on Escherichia coli quantification in ready-to-eat meals served in Portuguese institutional canteens	77
Plasma Activated Water for wine barrels disinfection	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
Comparative study of pretreatment on microwave drying of Gala apples (Malus pumila): Effect of blanching, electric field and freezing	75
New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation	75
Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents	75
Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage	74
Physiological, biochemical, and global transcriptomic and metabolomic analyses of the effect of the antifungal compound isobavachalcone on Botrytis cinerea on cherry tomatoes	74
Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation	74
Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage	74
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions	73
Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans	73
Multi-omics study revealed the genetic basis of beer flavor quality in yeast	73
Combination treatment of slightly acidic electrolyzed water with electron beam irradiation to mono- and mixed biofilms of Vibrio parahaemolyticus and Pseudomonas fluorescens	72
Efficient degradation of molasses wastewater from sugar mill by lipase via addition reaction	72
Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	72
Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation	71
Formation and bioaccessibility of complexes of a quercetin-loaded preheated whey protein concentrate	70
Propolis authentication of stingless bees by mid-infrared spectroscopy and chemometric analysis	70
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way	70
Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage	70
Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties	70
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology	70
Impact of Soy–Cow's mixed milk enzyme modified cheese on bread aroma	70
Antibacterial mechanism of mixed natural preservatives (ε-poly-lysine, cinnamon extract, and chestnut inner shell extract) against Listeria monocytogenes	69
Inhibition and eradication of Listeria monocytogenes biofilm using the combined treatment with nisin and sesamol	69
Preparation of wheat germ albumin polypeptide microcapsules embedded with starch sodium octenylsuccinate/sodium alginate-based materials and sustained-release properties in vitro	69
Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking	69