OOIR: Observatory of International Research

Papers

(The TQCC of Acta Alimentaria is 1. 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 2021-05-01 to 2025-05-01.)

Article	Citations
Isolation and identification of peptides from Pinctada martensii with osteogenic activity	49
Development of synbiotic added sucrose-free mango nectar as a potential substrate for Lactobacillus casei: Physicochemical characterisation and consumer acceptability during storage	28
The effect of different non-Saccharomyces strains on the flavour characteristics of mead	23
DASH dietary patterns associated with allostatic load in American adults on the basis of NHANES database (2017–2020)	12
	12
Effect of microwave drying of paddy on milling characteristics, cooking quality, and microstructure of rice	9
Hydrocolloids as an organogelator: Investigation of their effect on physical, rheological, and morphological properties of corn oil oleogel	8
Total carbohydrate and protein contents and some biological activities of edible Macrolepiota mastoidea mushroom	7
The effect of nitrogen application and various means of weed control on grain yield, protein and lipid content in soybean cultivation	7
Chemical composition and physical properties of coffee (Coffea robusta) bee pollen in Daklak province, Vietnam	6
Impact of pH adjustment on the characteristics of processed cheese from sheep milk and cow milk	6
Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads	6
Physicochemical characterisation of different drying methods on giant red shrimp (Aristaeomorpha foliacea) processing waste	5
Research progress of ultrasound technology and its combined application in fruit and vegetable storage	4
Determination of antioxidant, anticancer, antidiabetic and antimicrobial activities of Turkish red pine (Pinus brutia Ten.) bark ultrasound-assisted extract as a functional food additive	4
Research and development of Lycium barbarum compound beverage and preliminary verification of its efficacy	4
Influencing factors of plant habitat, phenophase, and organ on the essential oil composition of Agastache rugosa	4
Optimisation of liquorice extract microencapsulation and bioaccessibility of its bioactives	4
Pueraria lobata extract ameliorates D-GalN/LPS-induced liver injury through targeting TLR4/NF-κB signalling pathway and regulating gut microbiota	4
Study on production conditions, volatile composition, and chemical characteristics of herbal tea using Arapgir purple basil (Ocimum basilicum L.)	4
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	4
Nondestructive detection of mango soluble solid content in hyperspectral imaging based on multi-combinatorial feature wavelength selection	3
Protective effects of green tea on blood and liver of rats fed with high fructose diet	3
Optimisation of stabiliser usage conditions in oat milk production using response surface methodology	3
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	3

Co-fermentation of Cabernet Sauvignon with table Muscat grape varieties: Effect of addition amount and drying treatment on wine quality	3
Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil	3
Evaluation of the influence of in vitro human digestion simulation on the chemical composition and bioactivities of Ziziphus jujuba Mill.	3
Valorisation of whey for fermented beverage production using functional starter yeast	3
Visualisation of Phyllanthus emblica L. quality using E-nose, HS-SPME/GC-MS, and spectrophotometric methods with chemometrics	3
Microencapsulation of extra virgin olive oil by sequential emulsification and freeze drying processes: Effect of wall materials composition and emulsification method	2
	2
Physicochemical, rheological, and baking properties of composite Brotchen bread made from foxtail millet flour	2
Cyclodextrin in starchy foods	2
Effect of hydrolytic degree on antioxidant activity and functional properties of Acetes japonicus proteolysate	2
Margarine formulation with virgin olive oil as a substitute for synthetic antioxidants and enhancing nutritional and functional properties	2
Examples of potato epidermis endophytes and rhizosphere microbes that may be human pathogens contributing to potato peel colic	2
Effect of protein content on the thermal effusivity of foods	2
Novel TVB-N content prediction method of Penaeus vannamei by chromatic value b* and near infrared spectra	2
The effects of heating and acidulation on the properties and stability of plant seed protein emulsion gels	2
The effect of nitrogen fertilisation on yield and quality of maize (Zea mays L.)	2
Enterococci in the dairy and sausage industry: Is sanitation sufficient to remove biofilm?	2
The application of oleogels in food products: Classification, preparation, and characterisation	2
Effects of gamma irradiation, osmotic and freezing processes on chemical, microbial, and pest characteristics of dried Iranian barberry fruit during storage	2
Green tea leaves extract with low concentration of EGCG can provide health benefits without causing renal damage	2
Study on antioxidant activity of chicken plasma protein hydrolysates	2
Evaluation of physicochemical, sensory, and antimicrobial properties of small-scale produced fruit vinegars	2
The effect of black rot on grape berry composition	2
Influence of the harvesting seasons on the polyphenol composition and antimicrobial activity of stinging nettle (Urtica dioica L.) extracts	2
Comparison studies on sucrose metabolism and phenolic content during fruit growth and maturation in pear cultivars	2
Influence of solvent type and leaf moisture on extraction efficiency of major steviol glycosides in stevia (var. Levent 93) plant	2
Effect of irrigation and fertilisation on the biologically active components of tomato	2
Nutritional, physicochemical, and sensorial characterisation of quinoa-millet enriched gluten-free functional cookies	1
Storage under combined ultraviolet (UV) and light-emitting diodes (LED) enhances carotenoid concentration in mature green tomatoes	1
Analysis of the impact of different reheating methods on the flavour profile of venison dishes	1
Altered element homeostasis and transmethylation ability in short-term polyphenol rich supplementation in hyperlipidemic animal model	1
Production of fresh cheese analogues; the impact of soy protein isolate and oat germ powder	1
Enhancing fruit spirit quality: Novel approaches to mash acidification techniques	1
Rethinking precautionary allergen labelling – Threshold doses, risk assessment approaches and analytical implications	1
Effects of different vinification technologies and yeasts on qualitative parameters and terpene compounds of Sauvignon Blanc wines	1
Rapid identification of bacteria from agricultural environment using MALDI-TOF MS	1
Effects of shorts, by-product of milling, on the chemical composition and quality properties of pasta	1
Intuitive eating, diet quality, and nutritional status of vulnerable children living separated from their families: A pilot study	1
Consumer trust in local food system – An empirical research in Hungary	1
Rice, soy, and whey protein coatings as carriers to extend egg shelf life	1
Influence of growing season, nitrogen fertilisation and wheat variety on Fusarium infection and mycotoxin production in wheat kernel	1
Effect of ascorbic acid and acerola juice on some quality properties of aseptic filled apple juice	1
White rot fungus Calocybe indica: Incredulous factory of lignocellulolytic enzymes and their potential applicability for mushroom cultivation	1
Effect of newly developed interspecific hybrid rootstocks on mineral nutrient composition and fruit quality in tomato (Solanum lycopersicum L.)	1
St. George’s mushroom, Calocybe gambosa (Fr.) Donk: A promising source of nutrients and biologically active compounds	1
Investigation of phenolic contents and in vitro biological activities of Inula helenium subsp. pseudohelenium extracts	1
Rheological properties of model emulsions containing oleosomes	1
Evaluation of Silybum marianum seed extract and vitamin B6 derivatives on methylglyoxal and sugar-induced oxidative DNA damage	1
Enhancement of aromatic and sensory profile of jujube wines fermented with fresh Zizyphus jujuba cv. Muzao at the white-ripe period	1
The enhancement of the physicochemical and functional characterisation of egg white proteins using different enzymes during storage	1

Investigation of quaternary ammonium compound resistance in Staphylococcus aureus strains isolated from several foods and food production facilities	1
Anthocyanin based sensory pad for determination of chicken meat spoilage	1
Antioxidant, α-amylase, and α-glucosidase inhibitory activities of onion (Allium cepa) and shallot (Allium oscalonicum L.) in food ingredients	1
Selection of Calabrian strains of Saccharomyces sensu stricto for red wines	1
Effect of slow-release amylase on extraction of peach peel phenolics and their antioxidant activities	1
Aflatoxin M1 binding by probiotic bacterial cells and cell fractions	1
Optimisation preparation, physicochemical properties, and glucose transport regulation by polysaccharides from Liubao brick tea	1
Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying	1
	1
Mechanically deboned turkey meat with improved digestibility and biological value	1
Detection and enterotoxin production of Staphylococcus aureus isolates in artisanal cheese made from raw milk	1
The amino acids, bacterial communities, and their correlations in Wuliangye-flavour liquor production	1
Enzymatic hydrolysates from camel colostrum and milk proteins display inhibitory activity toward a key enzyme related to obesity	1
Evaluation of two artificial defoliation methods to simulate damage by the cereal leaf beetle (Oulema melanopus) larvae in winter wheat	1
Tasting experiences on local apple cultivars with blind and sighted consumers	1
Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles	1
A study on enhancement of red meat production and consumption estimation methods in Türkiye	1
Production of protease with Bacillus megaterium DSM32: Partial characterisation of the enzyme and modelling of the production	1
Optimal conditions of ultrasound assisted extraction for potato peel polyphenols and the impact of this by-product on fresh cheese formulation	1
Total phenolic, flavonoid, protein contents and biological activities of wild mustard	1
Comparison of dairy products as food vehicles for delivery of viable probiotics under simulated gastrointestinal conditions	1
Effects of blanching and Ginkgo biloba extract on volatile organic compounds of bacon were analysed by gas chromatography-ion mobility spectrometry	1
Fatty acid compositions of colostrum and mature breast milk in Turkey (Mardin)	1
A survey of changes in taste and food preferences related to the coronavirus disease (COVID-19) in Hungary	1
Optimisation of spray drying parameters using mixed flow in whey powder production using response surface methodology (RSM)	1
Morphological, antioxidant, and antidiabetic properties of bitter gourd (Momordica charantia L.) juice and turmeric (Curcuma longa) powder encapsulated in chickpea protein isolate	1
Effects of various preservation treatments on diversity and abundance of microbial community in rice product (MiBa) during storage	1