OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Quality is 25. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Formulation, Process Optimization, and Biochemical Characterization of Cereal-Based Sweet Potato and Mulberry Instant Beverage	98
Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese)	90
Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes	89
Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan	81
Comparative Study on the Physicochemical and Volatile Compounds of Dalbergia odorifera T. Chen Honey From Guizhou, China, and Honey From Different Floral	53
Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning	53
Impact of New Fermentation Supports on the Quality of Cocoa Beans ( Theobroma cacao L.) From Côte d’Ivoire	51
The Oxidative Stability of Chia Seed Oil Enriched with Oregano (Origanum vulgare L.) and Yarrow (Achillea millefolium) Extracts	47
Impact of Different Lactobacillus spp. and Apple Fiber Supplementation on the Technological and Biofunctional Properties of Fermented Goat Milk Beverages	44
Characterization of Various Honey Samples from Different Regions of Morocco Using Physicochemical Parameters, Minerals Content, Antioxidant Properties, and Honey-Specific Protein Pattern	37
Consumers’ Perception of Biopolymer Films for Active Packaging: From Aesthetic Appeal to Nutritional Value and Experiential Consumption	37
Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins	36
Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder	35
Cytotoxicity and Genotoxicity Evaluation of Some Stored Grain Insects and Their Infested Flour Using the BHK-21 Cell Line in an In Vitro Experimental Model	33
Extraction and Evaluation of Bioactive Compounds from Immature and Mature Corn Silk	33
Prevalence and Antibiotic Susceptibility Pattern of Foodborne Bacterial Pathogens Isolated From Spoiled Vegetables at Wolaita Sodo Town, South Ethiopia	32
Assessing the Effectiveness of Local and International Food Safety Standards in Small and Medium‐Sized Enterprises (SMEs) of Pakistan	32
Retracted: An IoT and Machine Learning-Based Model to Monitor Perishable Food towards Improving Food Safety and Quality	31
Biopriming of Momordica charantia Seeds with Enterobacter to Improve Nutritional and Biochemical Attributes	31
Minimizing the Error Gap in Smart Framing by Forecasting Production and Demand Using ARIMA Model	28
Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat	28
Health Benefits of Okara for the Management of Diabetes Mellitus	26
Electrolyzed Water: A Promising Strategy for Improving Food Quality and Safety of Fruits, Vegetables, and Meat	26
Physicochemical and Microbiological Quality Assessment of Locally Produced Freekeh (Green Wheat): Insights Into Standard Compliance	25
Unveiling VCAM‐1’s Multifaceted Role in Secondary Diabetic Complications	25

Comparative Study of Nutrient Composition in 31 Species of Staple Food Bamboos Consumed by Giant Panda in China