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 2021-03-01 to 2025-03-01.)

Article	Citations
White rot fungus Calocybe indica: Incredulous factory of lignocellulolytic enzymes and their potential applicability for mushroom cultivation	23
The effect of different non-Saccharomyces strains on the flavour characteristics of mead	21
Determination of in vitro antimicrobial and antibiofilm activity of Hypericum crenulatum against some food pathogens and its phenolic content	15
Investigation of phenolic contents and in vitro biological activities of Inula helenium subsp. pseudohelenium extracts	12
Examples of potato epidermis endophytes and rhizosphere microbes that may be human pathogens contributing to potato peel colic	8
Altered element homeostasis and transmethylation ability in short-term polyphenol rich supplementation in hyperlipidemic animal model	7
Microencapsulation of oregano essential oil by spray-drying using maltodextrin: gum arabic blends	7
Liposomal and free essential oil of rosemary as antifungal and antibacterial agent in salad dressing	6
St. George’s mushroom, Calocybe gambosa (Fr.) Donk: A promising source of nutrients and biologically active compounds	6
Rethinking precautionary allergen labelling – Threshold doses, risk assessment approaches and analytical implications	6
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Variation in physio-chemical attributes and WUE during growth and development of Pak choi (Brassica rapa L. subsp. chinensis L.) under different drip fertigation and mulching treatments	6
Evaluation of Silybum marianum seed extract and vitamin B6 derivatives on methylglyoxal and sugar-induced oxidative DNA damage	5
Evaluation of the antimicrobial potential of digested and undigested carob phenolic extracts: Impact on selected gut microbiota	5
Integrative analysis of dietary water footprint and dietary quality – Towards the practical application of sustainable nutrition	5
Effect of microwave drying of paddy on milling characteristics, cooking quality, and microstructure of rice	5
Preventive effect of Lactobacillus plantarum YS1 isolated from naturally fermented yoghurt on carrageenan-induced thrombosis in mice	5
Characterisation and biological activities of synthesised copper oxide nanoparticles from the Pimpinella anisum L. aqueous extract	4
Detection and enterotoxin production of Staphylococcus aureus isolates in artisanal cheese made from raw milk	4
Monitoring airborne pathogen transmission for enhanced safety at food processing facilities	4
Selective solid phase extraction of folic acid from tomato as a biological source with a magnetic molecularly imprinted polymer measured by fluorescence spectroscopy	4
Physical, structural, and rheological properties of γ-cyclodextrin metal-organic framework emulgels	4
Effect of lactic acid bacteria inoculation on the aflatoxin B1 contamination and the diversity of yeast communities in Aspergillus flavus-contaminated experimental corn silage	4
Evaluation of two artificial defoliation methods to simulate damage by the cereal leaf beetle (Oulema melanopus) larvae in winter wheat	4
Effect of pre-treatment and oil popping conditions on quinoa popping quality	3

Antioxidant effects of sorghum 3-deoxyanthocyanin on chilled pork meat	3
Development of hemp seed (Cannabis sativa L.) beverages: Roasting effects and safety	3
Modelling and optimisation of chitosan anchored titanium dioxide nano-adsorbent for dairy industry effluent treatment	3
Effect of Aronia melanocarpa fruit juice on glucose tolerance, lipid metabolism, and obesity in a rat model of metabolic syndrome	3
Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making	3
Influence of solvent type and leaf moisture on extraction efficiency of major steviol glycosides in stevia (var. Levent 93) plant	3
Effect of selenium enriched wheat substrate on the nutritional and antioxidant properties of Pleurotus spp.	3
Correlation between CIELAB colour coordinates and malondialdehyde eqiuvalents in sausage with paprika stored under refrigerated conditions	3
Production of fresh cheese analogues; the impact of soy protein isolate and oat germ powder	3
Employing Aloysia citrodora (lemon verbena) as a substrate to improve toxicological and antioxidative properties of kombucha beverage	2
Isolation and identification of peptides from Pinctada martensii with osteogenic activity	2
Green synthesis of silver nanoparticles using Sorghum bicolor var. technicum seed extract, their characterisation and investigation of biological activities	2
The amino acids, bacterial communities, and their correlations in Wuliangye-flavour liquor production	2
Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine	2
Effect of newly developed interspecific hybrid rootstocks on mineral nutrient composition and fruit quality in tomato (Solanum lycopersicum L.)	2
Different values obtained by the FRAP method for the determination of slowly and rapidly reacting phenols	2
Effects of gamma irradiation, osmotic and freezing processes on chemical, microbial, and pest characteristics of dried Iranian barberry fruit during storage	2
Development of synbiotic added sucrose-free mango nectar as a potential substrate for Lactobacillus casei: Physicochemical characterisation and consumer acceptability during storage	2
Identification of ovine-associated staphylococci by MALDI-TOF mass spectrometry	2
Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads	2
Optimisation of Instant Controlled Pressure Drop (DIC)-assisted dehydrofreezing using Response Surface Methodology towards better bioactive compounds retention of quince fruit	2
Chemical composition and physical properties of coffee (Coffea robusta) bee pollen in Daklak province, Vietnam	2
Intuitive eating, diet quality, and nutritional status of vulnerable children living separated from their families: A pilot study	2
Effect of ascorbic acid and acerola juice on some quality properties of aseptic filled apple juice	2
Nutritional, physicochemical, and sensorial characterisation of quinoa-millet enriched gluten-free functional cookies	2
Effect of combined drying on the physical properties and bioactive components of ‘Jonathan’ apple (Malus domestica L.)	2
Prediction of banana quality during storage by brown area	2
Presence of extended-spectrum beta-lactamase-producing Escherichia coli and carbapenem resistance in ready-to-eat stuffed mussels in Istanbul	2
Perception of chefs and the restaurants' management involved in menu planning on health and nutrition in Hungary	2
Physicochemical characterisation of different drying methods on giant red shrimp (Aristaeomorpha foliacea) processing waste	2
Aflatoxin M1 binding by probiotic bacterial cells and cell fractions	2
Effects of various preservation treatments on diversity and abundance of microbial community in rice product (MiBa) during storage	2
Mechanically deboned turkey meat with improved digestibility and biological value	2
Examining osteoprotective properties of gluten-free bread made with a combination of amaranth and tigernut flours	2
Characterisation of Pseudomonas lundensis CP-P-5 as a potential antagonist of foodborne pathogenic bacteria	2
Storage under combined ultraviolet (UV) and light-emitting diodes (LED) enhances carotenoid concentration in mature green tomatoes	2
The effect of harvest time and vintage year on the phenolic composition of Nero and Bianca wines	1
Selection of Calabrian strains of Saccharomyces sensu stricto for red wines	1
Research progress of ultrasound technology and its combined application in fruit and vegetable storage	1
Biodiversity of Zygosaccharomyces species in food systems	1
Evolution of folate content during barley malt production	1
Protective effect of sesamol on cognitive impairment in APP/PS1 mice	1
Rice, soy, and whey protein coatings as carriers to extend egg shelf life	1
Study on production conditions, volatile composition, and chemical characteristics of herbal tea using Arapgir purple basil (Ocimum basilicum L.)	1
Analysis of the target group of lactose-free functional foods for product development	1
A new protocol for radio frequency heating of low-moisture, viscous sauces and its temperature uniformity optimisation	1
Optimisation of stabiliser usage conditions in oat milk production using response surface methodology	1
Fatty acid compositions of colostrum and mature breast milk in Turkey (Mardin)	1
Evaluation of the influence of in vitro human digestion simulation on the chemical composition and bioactivities of Ziziphus jujuba Mill.	1
Impact of pH adjustment on the characteristics of processed cheese from sheep milk and cow milk	1

Total phenolic, flavonoid, protein contents and biological activities of wild mustard	1
Analysis of endogenous benzoic acid content in different jujube varieties, maturity stages, and processing types: Implications for the agri-food industry	1
Methods for experimental design, central composite design and the Box–Behnken design, to optimise operational parameters: A review	1
Visualisation of Phyllanthus emblica L. quality using E-nose, HS-SPME/GC-MS, and spectrophotometric methods with chemometrics	1
The enhancement of the physicochemical and functional characterisation of egg white proteins using different enzymes during storage	1
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	1
Morphological, antioxidant, and antidiabetic properties of bitter gourd (Momordica charantia L.) juice and turmeric (Curcuma longa) powder encapsulated in chickpea protein isolate	1
Physical and microbiological characterisation of artisanal cheese and isolation, identification, and in vitro evaluation of Lactobacillus strains with probiotic potential and antibiotic susceptibility	1
Construction and functional analysis of nattokinase-producing cucumber obtained by the CRISPR-Cas9 system	1
Determination of antioxidant, anticancer, antidiabetic and antimicrobial activities of Turkish red pine (Pinus brutia Ten.) bark ultrasound-assisted extract as a functional food additive	1
Thermal, structural, and sensory properties of tiger nut oil (Cyperus esculentus L.) – beeswax oleogels flavoured with butter and honey	1
Optimisation of ultrasonic-assisted hot-water extraction conditions of soluble dietary fibre from Lentinula edodes and analysis of its hypolipidaemic and anti-inflammatory properties in STZ-induced di	1
Protective effects of green tea on blood and liver of rats fed with high fructose diet	1
The effect of nitrogen application and various means of weed control on grain yield, protein and lipid content in soybean cultivation	1
A comprehensive investigation into the production of gamma-aminobutyric acid by Limosilactobacillus fermentum NG16, a tuna gut isolate	1
Optimisation of modification parameters for amaranth starch for the development of pudding and study of the quality traits of developed pudding	1
Optimisation of microencapsulation efficiency of propolis phenolic compounds by double emulsion method using response surface methodology	1
Biological functionality and characteristics of Jerusalem artichoke (Helianthus tuberosus L.) tuber extracts	1
Association between leisure screen time and adherence to the Mediterranean diet in a representative sample of Spanish children: A cross-sectional study	1
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Optimisation of spray drying parameters using mixed flow in whey powder production using response surface methodology (RSM)	1
Stability, nutritional composition, and antioxidant properties of surfactant-assisted enzymatically extracted tiger nut milk	1
Improvement in DSS induced acute enteritis in mice with supplementation of bifidobacteria	1
Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles	1
Analysis of the impact of different reheating methods on the flavour profile of venison dishes	1
Pueraria lobata extract ameliorates D-GalN/LPS-induced liver injury through targeting TLR4/NF-κB signalling pathway and regulating gut microbiota	1
Assessing Brazilian food establishments' hygienic handling of leafy vegetables and their microbiological quality	1
Influence of growing season, nitrogen fertilisation and wheat variety on Fusarium infection and mycotoxin production in wheat kernel	1
Effect of dual-functional coating of chicken fillet with pectin-curcumin-lemongrass oil emulsion on the shelf-life stability and fat uptake during frying	1
Enhanced heat resistance of Listeria innocua as a surrogate of Listeria monocytogenes after sublethal heat treatment	1
Characteristics of germinated corn flour and influence of germination on cookie properties	1
Research and development of Lycium barbarum compound beverage and preliminary verification of its efficacy	1
Cloning, expression, and biochemical characterisation of a novel endomannanase from Thermobifida alba	1
Influencing factors of plant habitat, phenophase, and organ on the essential oil composition of Agastache rugosa	1
Optimisation of liquorice extract microencapsulation and bioaccessibility of its bioactives	1
A survey of changes in taste and food preferences related to the coronavirus disease (COVID-19) in Hungary	1