OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Biochemistry is 30. 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
Health benefits of polyphenols: A concise review	272
D‐limonene: A multifunctional compound with potent therapeutic effects	117
Resveratrol inhibited the metastatic behaviors of cisplatin‐resistant human oral cancer cells via phosphorylation of ERK/p‐38 and suppression of MMP‐2/9	92
Anti‐inflammatory and anticancer activities of Naringenin‐loaded liquid crystalline nanoparticles in vitro	89
Functionality of apigenin as a potent antioxidant with emphasis on bioavailability, metabolism, action mechanism and in vitro and in vivo studies: A review	65
Flavor formation based on lipid in meat and meat products: A review	64
A molecular docking and molecular dynamics simulation study on the interaction between cyanidin ‐ 3 ‐O ‐glucoside and major proteins in co	54
Food‐derived antioxidants and COVID‐19	54
Epigallocatechin gallate: Phytochemistry, bioavailability, utilization challenges, and strategies	49
Chrysin protects against testicular toxicity caused by lead acetate in rats with its antioxidant, anti‐inflammatory, and antiapoptotic properties	45
Astragaloside IV prevents acute myocardial infarction by inhibiting the TLR4/MyD88/NF‐κB signaling pathway	44
Neuroprotective potential of berberine in modulating Alzheimer’s disease via multiple signaling pathways	43
Potential of Aloe vera gel coating for storage life extension and quality conservation of fruits and vegetables: An overview	41
Molecular mechanisms and applications of tea polyphenols: A narrative review	39
The bioactivity and applications of pomegranate peel extract: A review	39
In vitro antioxidant and antihypertensive properties of sesame seed enzymatic protein hydrolysate and ultrafiltration peptide fractions	38
Antioxidant, pancreatic lipase, and α‐amylase inhibitory properties of oat bran hydrolyzed proteins and peptides	38
6‐Gingerol, an active constituent of ginger, attenuates lipopolysaccharide‐induced oxidation, inflammation, cognitive deficits, neuroplasticity, and amyloidogenesis in rat	37
Effects of different cooking methods on volatile flavor compounds of chicken breast	36
Anti‐fatigue effect of quercetin on enhancing muscle function and antioxidant capacity	36
Nutraceutical potential of dietary phytochemicals in edible flowers—A review	35
Naringenin: A prospective therapeutic agent for Alzheimer's and Parkinson's disease	35
β‐Carotene attenuates LPS‐induced rat intestinal inflammation via modulating autophagy and regulating the JAK2/STAT3 and JNK/p38 MAPK signaling pathways	33
Regulation effects of indigestible dietary polysaccharides on intestinal microflora: An overview	32
Role of natural products in alleviation of rheumatoid arthritis—A review	32

1,3‐Dioleoyl‐2‐palmitoyl glycerol (OPO)—Enzymatic synthesis and use as an important supplement in infant formulas	32
Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages	32
Effect of ginger ( Zingiber officinale ) supplementation on oxidative stress parameters: A systematic review and meta‐analysis	32
In silico evaluation of food‐derived carotenoids against SARS‐CoV ‐2 drug targets: Crocin is a promising dietary supplement candidate for COVID	31
Therapeutic potentials of genistein: New insights and perspectives	30
Effects of different preheat treatments on volatile compounds of camellia ( Camellia oleifera Abel .) seed oil and formation mechan	30