OOIR: Observatory of International Research

Papers

(The H4-Index of Food Chemistry is 92. 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 2020-04-01 to 2024-04-01.)

Article	Citations
Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity	536
Essential oils: A promising eco-friendly food preservative	330
Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)	300
Essential oils as additives in active food packaging	293
Antimicrobial food packaging based on sustainable Bio-based materials for reducing foodborne Pathogens: A review	291
Polyphenols and their applications: An approach in food chemistry and innovation potential	251
Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase	194
Microbial bioconversion of the chemical components in dark tea	194
Synthetic phenolic antioxidants: Metabolism, hazards and mechanism of action	189
Human health risk assessment of heavy metals in soil and food crops in the Pearl River Delta urban agglomeration of China	187
Chitosan based ZnO nanoparticles loaded gallic-acid films for active food packaging	186
Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review	183
Immunomodulatory activities of polysaccharides from Ganoderma on immune effector cells	181
Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds	181
Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties	180
Edible insects: An alternative of nutritional, functional and bioactive compounds	180
Extraction, structural analysis, derivatization and antioxidant activity of polysaccharide from Chinese yam	168
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS	141
Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO2 and essential oil: Application for preservation of refrigerated meat	138
Bridging Fe3O4@Au nanoflowers and Au@Ag nanospheres with aptamer for ultrasensitive SERS detection of aflatoxin B1	137
Bioactives and health benefits of nuts and dried fruits	137
Mesoporous silica supported orderly-spaced gold nanoparticles SERS-based sensor for pesticides detection in food	134
Transcriptome and metabolome profiling unveil the mechanisms of Ziziphus jujuba Mill. peel coloration	132
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing	130
Cyclodextrins inclusion complex: Preparation methods, analytical techniques and food industry applications	130

Green one-step synthesis of carbon quantum dots from orange peel for fluorescent detection of Escherichia coli in milk	129
Bimetallic core shelled nanoparticles (Au@AgNPs) for rapid detection of thiram and dicyandiamide contaminants in liquid milk using SERS	126
Detection of penicillin G residues in milk based on dual-emission carbon dots and molecularly imprinted polymers	125
Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria	124
Identification of key taste components in loquat using widely targeted metabolomics	124
Carbon cloth-supported nanorod-like conductive Ni/Co bimetal MOF: A stable and high-performance enzyme-free electrochemical sensor for determination of glucose in serum and beverage	123
Encapsulation in food industry with emerging electrohydrodynamic techniques: Electrospinning and electrospraying – A review	122
Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimens	121
The present situation of pesticide residues in China and their removal and transformation during food processing	121
An in-silico evaluation of different bioactive molecules of tea for their inhibition potency against non structural protein-15 of SARS-CoV-2	120
Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate	120
Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-o	120
Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets	118
Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality	117
Plasmonic nanoparticles on metal-organic framework: A versatile SERS platform for adsorptive detection of new coccine and orange II dyes in food	117
Fast-dissolving antioxidant curcumin/cyclodextrin inclusion complex electrospun nanofibrous webs	117
Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology	116
Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capaci	116
Treasure from garden: Bioactive compounds of buckwheat	116
Recent advances in intelligent food packaging materials: Principles, preparation and applications	115
Effective strategies of sustained release and retention enhancement of essential oils in active food packaging films/coatings	115
The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets	112
Tomato and lycopene and multiple health outcomes: Umbrella review	110
Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil	110
Pectin/pullulan blend films for food packaging: Effect of blending ratio	109
Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork	109
Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses	109
Ethylene scavengers for the preservation of fruits and vegetables: A review	108
Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods	108
Two-dimensional Au@Ag nanodot array for sensing dual-fungicides in fruit juices with surface-enhanced Raman spectroscopy technique	106
Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsio	105
Developing deep learning based regression approaches for determination of chemical compositions in dry black goji berries (Lycium ruthenicum Murr.) using near-infrared hyperspectral imaging	105
Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products	104
Chicory (Cichorium intybus L.) as a food ingredient – Nutritional composition, bioactivity, safety, and health claims: A review	103
Drying methods affect physicochemical and functional properties of quinoa protein isolate	103
Fabrication of UMCM-1 based monolithic and hollow fiber – Metal-organic framework deep eutectic solvents/molecularly imprinted polymers and their use in solid phase microextraction of phthalate esters	103
Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation	103
RPA-Cas12a-FS: A frontline nucleic acid rapid detection system for food safety based on CRISPR-Cas12a combined with recombinase polymerase amplification	103
Signal-enhanced SERS-sensors of CAR-PLS and GA-PLS coupled AgNPs for ochratoxin A and aflatoxin B1 detection	102
Epigallocatechin 3-gallate: From green tea to cancer therapeutics	101
Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes	101
Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems	100
MXene@Ag-based ratiometric electrochemical sensing strategy for effective detection of carbendazim in vegetable samples	100
Curcumin and its uses in active and smart food packaging applications - a comprehensive review	100
Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing	99
Melatonin treatment reduces ethylene production and maintains fruit quality in apple during postharvest storage	98
Synergistic inhibition effect of citral and eugenol against Aspergillus niger and their application in bread preservation	98
High affinity truncated aptamers for ultra-sensitive colorimetric detection of bisphenol A with label-free aptasensor	98
Optimizing interfacial adhesion in PBAT/PLA nanocomposite for biodegradable packaging films	98
Green synthesized carbon dots embedded in silica molecularly imprinted polymers, characterization and application as a rapid and selective fluorimetric sensor for determination of thiabendazole in jui	97

A highly sensitive detection of carbendazim pesticide in food based on the upconversion-MnO2 luminescent resonance energy transfer biosensor	97
Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of β-carotene: Protection effect and in vitro digestion study	97
Sonication-synergistic natural deep eutectic solvent as a green and efficient approach for extraction of phenolic compounds from peels of Carya cathayensis Sarg	95
Identification of microplastics in white wines capped with polyethylene stoppers using micro-Raman spectroscopy	95
Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein	95
A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors	94
Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties	94
Recent trends in extraction of plant bioactives using green technologies: A review	93
Extension of postharvest shelf life of strawberries (Fragaria ananassa) using a coating of chitosan-whey protein isolate conjugate	93
A portable test strip based on fluorescent europium-based metal–organic framework for rapid and visual detection of tetracycline in food samples	93
Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review	93
Transcriptomics integrated with metabolomics reveals the effect of regulated deficit irrigation on anthocyanin biosynthesis in Cabernet Sauvignon grape berries	93
Ti3C2Tx MXenes loaded with Au nanoparticle dimers as a surface-enhanced Raman scattering aptasensor for AFB1 detection	93
Exogenous glutathione alleviates chilling injury in postharvest bell pepper by modulating the ascorbate-glutathione (AsA-GSH) cycle	92
Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions	92
The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch	92
Purification and identification of novel antioxidant peptides from watermelon seed protein hydrolysates and their cytoprotective effects on H2O2-induced oxidative stress	92
HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu	92
Melatonin in fruit production and postharvest preservation: A review	92