OOIR: Observatory of International Research

Papers

(The TQCC of Acta Alimentaria is 2. 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 2022-08-01 to 2026-08-01.)

Article	Citations
DASH dietary patterns associated with allostatic load in American adults on the basis of NHANES database (2017–2020)	266
The effect of different non-Saccharomyces strains on the flavour characteristics of mead	25
Hydrocolloids as an organogelator: Investigation of their effect on physical, rheological, and morphological properties of corn oil oleogel	15
Effect of microwave drying of paddy on milling characteristics, cooking quality, and microstructure of rice	10
Theoretical optimisation of seven-seed blend flour based on protein content, quality (PDCAAS), and cost: Validation through in vivo digestibility	9
Biochemical characterisation and evaluation of antioxidant, enzyme inhibitory, and cytotoxic activities of Lactifluus vellereus	8
Influencing factors of plant habitat, phenophase, and organ on the essential oil composition of Agastache rugosa	8
Optimising a Ganoderma lucidum polysaccharide combined with commercial cow's milk ratio based on free radical scavenging and evaluating its antioxidant effect in Caenorhabditis elegans	8
Pueraria lobata extract ameliorates D-GalN/LPS-induced liver injury through targeting TLR4/NF-κB signalling pathway and regulating gut microbiota	7
Research and development of Lycium barbarum compound beverage and preliminary verification of its efficacy	7
Physicochemical characterisation of different drying methods on giant red shrimp (Aristaeomorpha foliacea) processing waste	6
Optimisation of sericin-based edible coating to extend the shelf-life of Agaricus bisporus	6
Determination of the effects of steaming and blanching pre-treatment processes on the physicochemical properties, antioxidant activities, and 5-hydroxymethylfurfural and S-allyl cysteine contents of b	6
Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads	6
Impact of pH adjustment on the characteristics of processed cheese from sheep milk and cow milk	5
Visualisation of Phyllanthus emblica L. quality using E-nose, HS-SPME/GC-MS, and spectrophotometric methods with chemometrics	5
Co-fermentation of Cabernet Sauvignon with table Muscat grape varieties: Effect of addition amount and drying treatment on wine quality	5
Optimisation of liquorice extract microencapsulation and bioaccessibility of its bioactives	5
Protective effects of green tea on blood and liver of rats fed with high fructose diet	5
Total carbohydrate and protein contents and some biological activities of edible Macrolepiota mastoidea mushroom	5
Study on production conditions, volatile composition, and chemical characteristics of herbal tea using Arapgir purple basil (Ocimum basilicum L.)	5
Optimisation of stabiliser usage conditions in oat milk production using response surface methodology	5
Chemiluminescent enzyme-linked immunosorbent assay using monoclonal antibodies for zearalenone in food and feed	5
Research progress of ultrasound technology and its combined application in fruit and vegetable storage	5
Effect of n-3 unsaturated fatty acid diet on C-reactive protein and erythrocyte sedimentation rate in the anti-inflammatory effect of rheumatoid arthritis: A meta-analysis	5

Determination of antioxidant, anticancer, antidiabetic and antimicrobial activities of Turkish red pine (Pinus brutia Ten.) bark ultrasound-assisted extract as a functional food additive	5
Study on antioxidant activity of chicken plasma protein hydrolysates	4
The effects of heating and acidulation on the properties and stability of plant seed protein emulsion gels	4
Microencapsulation of extra virgin olive oil by sequential emulsification and freeze drying processes: Effect of wall materials composition and emulsification method	4
Calcium and magnesium contents of Hungarian wines due to Botrytis cinerea, drought, and hardness of groundwater	4
Nondestructive detection of mango soluble solid content in hyperspectral imaging based on multi-combinatorial feature wavelength selection	4
Anethole improves spatial memory and reduces oxidative stress in rats on a calorie-dense diet	4
Effect of hydrolytic degree on antioxidant activity and functional properties of Acetes japonicus proteolysate	4
Novel TVB-N content prediction method of Penaeus vannamei by chromatic value b* and near infrared spectra	4
Valorisation of whey for fermented beverage production using functional starter yeast	4
Influence of hydrodistillation parameters using NaCl solution on the yield, chemical composition, and biological activities of ginger essential oil	4
Enterococci in the dairy and sausage industry: Is sanitation sufficient to remove biofilm?	4
Enhancement of the oxidative stability of soybean/sunflower oils and margarine enriched with tomato peel powder	4
Application of enzymatically glycerolysed high-oleic sunflower oil for preparation of chocolate spread	4
Evaluation of Silybum marianum seed extract and vitamin B6 derivatives on methylglyoxal and sugar-induced oxidative DNA damage	3
Comparison studies on sucrose metabolism and phenolic content during fruit growth and maturation in pear cultivars	3
The application of oleogels in food products: Classification, preparation, and characterisation	3
Altered element homeostasis and transmethylation ability in short-term polyphenol rich supplementation in hyperlipidemic animal model	3
Non-destructive detection of mould in Fructus Aurantii via Vis/NIR spectroscopy coupled with machine and deep learning models	3
First report of Aspergillus nomius isolation from Hungarian apple: An emerging mycotoxigenic threat in Central Europe	3
Preparation of a double emulsion loaded with bifidobacteria and its effect on improving intestinal immune function of mice	3
Margarine formulation with virgin olive oil as a substitute for synthetic antioxidants and enhancing nutritional and functional properties	3
Structure-activity relationship of barley leaf polysaccharides: Linking extraction methods to antioxidant efficacy and food additive potential	3
Effects of gamma irradiation, osmotic and freezing processes on chemical, microbial, and pest characteristics of dried Iranian barberry fruit during storage	3
Intuitive eating, diet quality, and nutritional status of vulnerable children living separated from their families: A pilot study	3
Investigation of phenolic contents and in vitro biological activities of Inula helenium subsp. pseudohelenium extracts	3
Fatty acid compositions of colostrum and mature breast milk in Turkey (Mardin)	3
Evaluation of two artificial defoliation methods to simulate damage by the cereal leaf beetle (Oulema melanopus) larvae in winter wheat	3
Influence of the harvesting seasons on the polyphenol composition and antimicrobial activity of stinging nettle (Urtica dioica L.) extracts	3
Flavour changes of raspberries (Rubus idaeus L.) under different drying approaches by using HS-GC-IMS	3
Influence of solvent type and leaf moisture on extraction efficiency of major steviol glycosides in stevia (var. Levent 93) plant	3
Production of fresh cheese analogues; the impact of soy protein isolate and oat germ powder	3
Effect of propolis extract applied by direct addition and chitosan-based coating on chicken meatballs	3
Aflatoxin M1 binding by probiotic bacterial cells and cell fractions	3
Rapid differentiation of water faecal indicators from coliforms using redox potential curves and machine learning	2
A study on enhancement of red meat production and consumption estimation methods in Türkiye	2
Experimental design to extract natural compounds from Calendula flowers	2
Rapid identification of bacteria from agricultural environment using MALDI-TOF MS	2
Preparation and characterisation of gardenia yellow Pickering emulsion	2
Bombyx batryticatus protein extract as a bioactive emulsifier for oil-in-water emulsion systems	2
Effects of dietary tannic acid supplementation on muscle texture and nutritional composition in Nile tilapia (Oreochromis niloticus)	2
Antioxidant, α-amylase, and α-glucosidase inhibitory activities of onion (Allium cepa) and shallot (Allium oscalonicum L.) in food ingredients	2
Enzymatic hydrolysates from camel colostrum and milk proteins display inhibitory activity toward a key enzyme related to obesity	2
Ultrasound-assisted optimisation of Cinnamomum cassia (L.) polyphenol extraction and their antidiabetic effects via AMPK – GLUT4 activation	2
Anthocyanin based sensory pad for determination of chicken meat spoilage	2
Sustainable fungal chitosan films for beef preservation: Integrating microbial control, moisture retention, and multivariate quality analysis	2
Investigation of quaternary ammonium compound resistance in Staphylococcus aureus strains isolated from several foods and food production facilities	2
Total phenolic, flavonoid, protein contents and biological activities of wild mustard	2
Enhanced optimisation techniques for solid state fermentation: Enhancing extracellular lipase production by Candida albicans, Mucor sp., and Pseudomonas stutzeri	2
Galactose-specific lectin from bean sprouts induces oxidative stress, inflammation, and apoptosis in the mouse liver	2

Screening and identification of predominant nitrite-degrading lactic acid bacteria from southern Anhui pickles and their application in vegetable fermentation	2
Sustainable valorisation of pork by-products: Exploring optimal roasting conditions for crispy pork lard	2
Artificial intelligence applications in nutrition science: A brief thematic overview	2
Optimal conditions of ultrasound assisted extraction for potato peel polyphenols and the impact of this by-product on fresh cheese formulation	2
Rheological properties of model emulsions containing oleosomes	2
Exploring the relationship between ultra-processed foods and chronic insomnia	2
Enhancing fruit spirit quality: Novel approaches to mash acidification techniques	2
L-theanine treatment associated with gut-brain axis and bile acid metabolism: Potential involvement of CB1 receptor	2
Comparison of dairy products as food vehicles for delivery of viable probiotics under simulated gastrointestinal conditions	2
Enhancement of aromatic and sensory profile of jujube wines fermented with fresh Zizyphus jujuba cv. Muzao at the white-ripe period	2
Influence of prebiotics and synbiotic interactions on probiotic viability	2
White rot fungus Calocybe indica: Incredulous factory of lignocellulolytic enzymes and their potential applicability for mushroom cultivation	2