OOIR: Observatory of International Research

Papers

(The H4-Index of LWT-Food Science and Technology is 61. 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 2022-06-01 to 2026-06-01.)

Article	Citations
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid	157
Combined influence of bitterness and alcohol content on the microbiological stability, antioxidant capacity, and bioactive compounds of UV-LED treated beers: A non-thermal processing approach	148
Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata	99
Biofilm formation, hyphae growth, and transcriptome characteristics of C. albicans surviving high-pressure processing	97
Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies	97
Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi	97
Antifungal mechanism of p-anisaldehyde against Aspergillus flavus based on transcriptome analysis	95
Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life	93
Exploring Non-Saccharomyces yeasts from Daqu for beer production	90
Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction	84
Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates	84
Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress	83
Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth	83
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	79
Alanine aminopeptidase from Bacillus licheniformis E7 expressed in Bacillus subtilis efficiently hydrolyzes soy protein to small peptides and free amino acids	79
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	77
Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage	76
Influence of roasted grape seed infusion on the sensory profile of Merlot red wine during aging	74
Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish	73
Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars	73
Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast	72
Corrigendum to: Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl Konjac Glucomannan [Lebensmittel-Wissenschaft & Te	72
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	72
Preparation and characterization of gliadin-based core-shell microcapsules by three antisolvent approaches	71
Burden of disease estimation based on Escherichia coli quantification in ready-to-eat meals served in Portuguese institutional canteens	71

Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties	70
Effect of ball milling on the lipase-catalyzed synthesis of starch ferulate	69
Grainy properties of post–heating fermented milk with different particle sizes	69
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way	69
Allulose as novel ingredient for improving freshness of yeast-made bakery products	69
Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage	68
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology	68
Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents	68
Composition and changes of microflora in the manufacturing process of traditional hurood	68
Investigating the effects of pre-treatment, drying techniques and packaging on nutritional quality and shelf-life of pomegranate arils	68
Total antioxidant activity assessment of Pleurotus ostreatus using a 3D-printed hydrogel nanozyme with peroxidase-like activity	67
Effects of heat treatment and simulated digestion on the properties and osteogenic activity of bovine lactoferrin	67
Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	66
Heating alters the nutritional and antioxidant characteristics of lotus root	66
Effects of different fermentation processes on cooking and eating quality of brown rice noodles	65
Development of a shotgun metagenomics workflow for the comprehensive surveillance of biological impurities in vitamin-containing food products	65
Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances	64
Sodium caseinate stabilized camellia oil emulsion with konjac glucomannan as fat replacer in low-alcohol ice cream	64
Formation and bioaccessibility of complexes of a quercetin-loaded preheated whey protein concentrate	64
Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis	64
Application of biogenic amines in milk freshness assessment: A comparative study with traditional quality parameters	63
Corrigendum to: “Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and e	63
Comparative assessment of wall material combinations on the encapsulation of astaxanthin-rich weakened Haematococcus pluvialis	63
Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel	63
Investigating the microstructural and cryoprotective superiority of fructooligosaccharides and sugar alcohols for maintaining peeled white shrimp (Litopenaeus vannamei) quality after repeated freeze-t	63
Selection of biofilm-degradation aptamers against Pseudomonas aeruginosa and isolation, identification, and interaction analysis of their binding proteins	62
Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation	62
Construction of a biprotein based highly stable CEO encapsulation system: Application to fish preservation	62
The preparation of plant-based milk substitutes with antioxidant properties using soybean protein isolate and curcumin composite nanoparticles	62
Synbiotic formulation of fermented yak milk by Lacticaseibacillus paracasei YT805 and inulin and its efficacy on gut microbiota modulation	62
Physicochemical properties, biological activities, and peptidome profile of grass carp swim bladder collagen hydrolysates	62
Green preparation of licorice flavonoids/ZnO/attapulgite nanocomposites for multifunctional chitosan-based food packaging films	62
Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage	61
Post-mortem cold shock physiology: A novel mechanism validating ancient sashimi practice, extending shelf-life via chemical and cellular stabilization	61
Effect of emulsifier on formation of zein based composite nanoparticles: Structure and stability	61
Biocontrol potential of lipopeptides produced by the novel Bacillus altitudinis strain TM22A against postharvest Alternaria rot of tomato	61