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 2020-11-01 to 2024-11-01.)

Article	Citations
Nanotechnology in Food Systems: A Review	27
Rye: Current state and future trends in research and applications	21
Recent developments and knowledge in pseudocereals including technological aspects	21
Comparison of Antibacterial and Antifungal Effects of Different Varieties of Honey and Propolis Samples	19
Pharmacological properties of edible Asparagus acutifolius and Asparagus officinalis collected from North Iraq and Turkey (Hatay)	15
Methods for experimental design, central composite design and the Box–Behnken design, to optimise operational parameters: A review	12
Sample stacking – Capillary electrophoretic determination of nitrate and nitrite contents as nitric oxide metabolites in honey varieties originated from Anatolia	8
Cyclodextrin in starchy foods	7
Social media and unhealthy food nexus: Evidence from Saudi Arabia	7
Microencapsulation of Olive Leaf Extract by Spray Drying	6
Medium chain fatty acids and fatty acid esters as potential markers of alcoholic fermentation of white wines	6
The application of oleogels in food products: Classification, preparation, and characterisation	6
Different values obtained by the FRAP method for the determination of slowly and rapidly reacting phenols	6
Rice flour coating supplemented with rosemary essential oil to preserve the internal, microbiological, and sensory quality of quail eggs	6
Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues	6
Development of synbiotic added sucrose-free mango nectar as a potential substrate for Lactobacillus casei: Physicochemical characterisation and consumer acceptability during storage	6
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
Molecular Identification and Characterisation of Aspergillus Flavus Isolates Originating from Serbian Wheat Grains	5
A new probiotic candidate bacterium from human milk: Limosilactobacillus vaginalis MA-10	5
Optimisation of modification parameters for amaranth starch for the development of pudding and study of the quality traits of developed pudding	5
Modelling and optimisation of chitosan anchored titanium dioxide nano-adsorbent for dairy industry effluent treatment	5
Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil	5
Sourdough Bread from the Blend of Cassava, Sweet Potato, and Soybean Flours Using Lactobacillus Plantarum and Pichia Kudriavzevii	5
Preparation of red and grey elemental selenium for food fortification	4
Enhanced heat resistance of Listeria innocua as a surrogate of Listeria monocytogenes after sublethal heat treatment	4

Investigation of probiotic potential of yeasts isolated from sourdoughs from different regions of Turkey	4
Effect of salt and temperature on the growth of Escherichia coli PSII	4
Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials	4
Evaluation of the influence of in vitro human digestion simulation on the chemical composition and bioactivities of Ziziphus jujuba Mill.	4
Green tea leaves extract with low concentration of EGCG can provide health benefits without causing renal damage	3
Biodiversity of Zygosaccharomyces species in food systems	3
Correlation between CIELAB colour coordinates and malondialdehyde eqiuvalents in sausage with paprika stored under refrigerated conditions	3
The flavonoid fustin exerts anti-inflammatory effect in a model of carrageenan-induced paw oedema	3
Multiresidue method for the simultaneous analysis of antibiotics and mycotoxins in feeds by ultra-high performance liquid chromatography coupled to tandem mass spectrometry	3
Rice, soy, and whey protein coatings as carriers to extend egg shelf life	3
Rethinking precautionary allergen labelling – Threshold doses, risk assessment approaches and analytical implications	3
Application of ethylene for ripening of 1-MCP treated pear after cold storage	3
Gas chromatographic determination of fatty acid composition in breast milk of mothers with different health conditions	3
The effect of nitrogen application and various means of weed control on grain yield, protein and lipid content in soybean cultivation	3
White rot fungus Calocybe indica: Incredulous factory of lignocellulolytic enzymes and their potential applicability for mushroom cultivation	3
Amino acid and biogenic amine composition of Busha cattle milk	2
Characteristics of sausages affected by reduction and partial substitution of pork backfat with pre-emulsified soybean oil	2
Effect of Ca(NO3)2 coating on chemical and mechanical properties and bruise susceptibility of Golden Delicious and Red Delicious apples during storage	2
Assessment of vibration amplitude and transmembrane pressure on vibratory shear enhanced membrane filtration for treating dairy wastewater	2
Analysis of the target group of lactose-free functional foods for product development	2
Influence of growing season, nitrogen fertilisation and wheat variety on Fusarium infection and mycotoxin production in wheat kernel	2
Prediction of banana quality during storage by brown area	2
In vitro assessment of health-promoting benefits of sheep ‘Testouri’ cheese	2
Effect of grafting and growing media on the chosen fruit quality compounds and sensory parameters of sweet pepper (Capsicum annuum L.)	2
Corrigendum: Analysis of the target group of lactose-free functional foods for product development	2
The effect of black rot on grape berry composition	2
Evaluation of physicochemical, sensory, and antimicrobial properties of small-scale produced fruit vinegars	2
Different sequence of high-hydrostatic pressure and mild-heat treatment on the colour and sensory characteristics of strawberry puree	2
Health Promotion by Adequate Water Intake and Assessment of Beverages Consumption Among University Students	2
Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles	2
Effects of Chia Seed Levels on Quality and Bio-Functional Profile of Stirred Yoghurt	2
Influence of the harvesting seasons on the polyphenol composition and antimicrobial activity of stinging nettle (Urtica dioica L.) extracts	2
The effect of nitrogen fertilisation on yield and quality of maize (Zea mays L.)	2
A probiotic supplement, Lactobacillus rhamnosus GG, and kefir separately can improve mood and exhibit potential anti-depressant-like activities in mice	2
Impact of grain germination on in vitro antioxidative properties, nutrients digestibility, and functional attributes of brown rice flour	2
Optimisation of ultrasound-assisted extraction of carotenoids and antioxidant activity from Citrus reticulata Blanco peels (Wilking mandarin)	2
Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying	2
The effect of harvest time and vintage year on the phenolic composition of Nero and Bianca wines	2
Evolution of folate content during barley malt production	2
Evaluation of the antimicrobial potential of digested and undigested carob phenolic extracts: Impact on selected gut microbiota	2
Attitudes, perceptions, and trends of honey consumption in Portugal	2
Effects of pH, sodium chloride, and temperature on the growth of Listeria monocytogenes biofilms	2
Human breast milk, infant formula, and follow-up milks comparison by electronic tongue	2