OOIR: Observatory of International Research

Papers

(The H4-Index of LWT-Food Science and Technology is 59. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Impact of post-harvest processing and roasting conditions on the physicochemical properties, phenolic compounds, and antioxidant capacity of cocoa beans from the Brazilian Amazon	154
Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan	147
Functional orange juice with Lactobacillus casei and tocotrienol-enriched flaxseed oil co-encapsulation: Physicochemical properties, probiotic viability, oxidative stability, and sensorial acceptabili	97
Octenyl succinylation of myofibrillar protein: Structural, physicochemical and emulsifying properties	95
Structural stability and antibacterial activity of gelatin/zein composite films loaded with thirteen-spices essential oil for chilled pork preservation	94
Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage	92
Exploring the protective effects of freeze-dried Lactobacillus rhamnosus under optimized cryoprotectants formulation	91
Enhancement of curcumin-mediated photodynamic inactivation against Pseudomonas fluorescens on fish fillets combined with ε-polylysine hydrochloride	90
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning	90
An integrated risk profiling and analysis of antimicrobial resistance genes by shotgun metagenomics and qPCR in retail food items	87
Antifungal mechanism of p-anisaldehyde against Aspergillus flavus based on transcriptome analysis	84
Kiwi starch: A novel fruit-derived starch with significantly reduced the glycemic index of noodles	82
Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life	82
Influences of UV-B treatment and cooking methods on bioactive components in germinated highland barley	81
Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates	79
Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress	79
Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures	76
Effects of different drying methods on Camellia sinensis: Investigation of quality parameters and drying kinetics using artificial neural networks	75
Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth	73
Identification of exudate metabolites associated with quality in beef during refrigeration	72
The main nutritional components in colored rice grains	71
Exploring Non-Saccharomyces yeasts from Daqu for beer production	71
Construction of a molecular regulatory network for lipids and volatile flavor in Chinese indigenous and hybrid pig pork through integrating multi-omics analysis	71
Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction	70
Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans	69

Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies	69
Alanine aminopeptidase from Bacillus licheniformis E7 expressed in Bacillus subtilis efficiently hydrolyzes soy protein to small peptides and free amino acids	68
Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation	68
Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract	67
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	67
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid	67
Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata	67
Plasma Activated Water for wine barrels disinfection	66
Corrigendum to: Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl Konjac Glucomannan [Lebensmittel-Wissenschaft & Te	66
Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars	66
Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi	66
Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking	65
Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast	65
Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel	64
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods	64
Effect of L-proline on stability and in vitro digestive antioxidant capacity of mulberry anthocyanins in model beverages	64
Effects of different fermentation processes on cooking and eating quality of brown rice noodles	64
Non-destructive discrimination of fresh, aged, and frozen-thawed beef using portable near-infrared spectroscopy combined with explainable artificial intelligence	64
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	64
Heating alters the nutritional and antioxidant characteristics of lotus root	63
Separation, identification and docking analysis of xanthine oxidase inhibitory peptides from pacific cod bone-flesh mixture	63
Efficient degradation of molasses wastewater from sugar mill by lipase via addition reaction	63
Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances	63
Comparative study of the biochemical properties of membrane-bound and soluble polyphenol oxidase from Prunus mume	63
γ-Aminobutyric acid produced by Levilactobacillus brevis using Chinese cabbage waste	62
Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish	62
Formation and bioaccessibility of complexes of a quercetin-loaded preheated whey protein concentrate	62
Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation	61
Biofilm formation, hyphae growth, and transcriptome characteristics of C. albicans surviving high-pressure processing	61
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage	61
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	61
Preparation, properties, and application of soy protein isolate nanofiber-chitosan based films: Focus on the impact of morphologically diverse SPIFs	60
Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties	60
Burden of disease estimation based on Escherichia coli quantification in ready-to-eat meals served in Portuguese institutional canteens	60
Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage	59
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil	59
Effect of ball milling on the lipase-catalyzed synthesis of starch ferulate	59
Variation of postharvest quality attributes and aroma development of Xiaobai apricot during storage at near freezing temperature	59
Multi-omics study revealed the genetic basis of beer flavor quality in yeast	59
Allulose as novel ingredient for improving freshness of yeast-made bakery products	59