OOIR: Observatory of International Research

Papers

(The H4-Index of Food Chemistry is 110. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Editorial Board	1482
Glycosidic and peptidyl bond cleavage reactions of maltosylated carnosine	389
Whey protein-constructed oleogels as cheese fat replacers: Modulating cheese functional behavior via protein structure modification	387
Physical and chemical properties of difructose anhydride I produced from inulin by inulin fructotransferase	313
Rapid and sensitive detection of foodborne pathogens via nanoparticle-assisted ICP-MS and electrochemical multimodal analysis	279
Nontargeted analysis of volatiles in food contact paper: odorants, risk substances, and their potential origins	272
Development and characterization of caffeine-loaded nanoliposomes decorated by cationic amylose and cationic amylose- menthol inclusion complex coatings; a novel oral co-delivery system	269
Nondestructive determination of canola oil oxidation causes: A near-infrared spectroscopy coupled with liquid chromatography-mass spectrometry for analyzing triacylglycerol hydroperoxide isomers	264
Corrigendum to “An ultra-sensitive dual-responsive aptasensor with combination of liquid crystal and intercalating dye molecules: A food toxin case study” [Food Chemistry 381 (1 July 2022) 132265–1322	252
New silicon nanoparticles for “turn-on” detection of salicylaldehyde in food based on ESIPT mechanism	233
Enhancement of oil-resistance and antibacterial property of cellulose paper by coated with natural compound for eco-friendly cake packaging	228
Bioavailability and excretion profile of betacyanins – Variability and correlations between different excretion routes	217
Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot	211
Exploring the effects of saccharides on the solvation behaviour of L-Citrulline in aqueous medium: Volumetric, transition state theory, transfer parameters and spectroscopic approach	211
Impact of an innovative two-step temperature-controlled accelerated germination process on phytochemical enhancement, digestibility, and morphological changes in colored rice	207
Corrigendum to “Investigation of the chemical composition and biological activity of edible grapevine (Vitis vinifera L.) leaf varieties” [Food Chem. 286 (2019) 686–695]	205
Comparison of interactions between alpha-lactalbumin and three protopanaxadiol ginsenosides: Impacts on the structure and antitumor properties	202
Effect of linseed oil and oleogels on the thermal aggregation behavior of myofibrillar protein from Nemipterus virgatus	194
Effect of simulated gastrointestinal digestion on the phenolic composition and biological activities of guava pulp and processing by-products	193
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour	192
Manothermosonication – A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes	191
Deep eutectic solvent and styrene copolymer-shelled magnetic microspheres for the capture of Ovomucoid in foods and their interactions	190
Corrigendum to “Analysis of the effects of hydroxyl radicals on the volatile flavor composition and lipid profile of sheep meat based on HS-SPME–GC–MS and UPLC–MS/MS studies” [Food Chem. 484 (2025) 14	186
Unusual polyunsaturated fatty acids in edible marine worms identified by covalent adduct chemical ionization mass spectrometry	184
Thermal sensing of syringic acid in food samples via molecularly imprinted polymers synthesized from bio-based deep eutectic solvents as monomers	183

Combining phospholipase A1 with monoacylglycerol lipase for crude vegetable oil degumming through improved oil-water separation	181
Effect of drying techniques, conditions and feed types on the quality of dried curry leaf powder	176
Multivariate optimization of the infrared radiation-assisted digestion of bivalve mollusk samples from Brazil for arsenic and trace metals determination using ICP OES	175
Integration of pre-trained GRU and molecular docking for virtual screening of quinoa seed derived ACE inhibitory peptides: An innovative prediction strategy	174
A novel preparation method for black rice wine (beer, Huangjiu and sweet wine) and its association with a core nutrient–metabolite network	171
Medium- and long-chain triacylglycerols as enteral nutrition enhancing the nutritional status of postoperative rats undergoing chemotherapy by increasing the bioavailability of functional fatty acids	169
Thermoanalytical study of protein state during rehydration and rehydration kinetics in osmotically dehydrated pork meat (Longissimus dorsi): Insights from Peleg and Weibull models	169
Gelling ability and gel structure of soy protein isolate influenced by heating in the presence of various acids	168
Release of glycosidically-bound volatiles in orange juice under natural conditions	166
Dual-functionalized defective metal–organic frameworks for fast and sensitive biosensing of Salmonella	165
Development of certified reference materials for two acylated anthocyanins	162
Tea polyphenols coating improves physiological properties, microstructure and chemical composition of cuticle to suppress quality deterioration of passion fruit during cold storage	159
Gums from different botanical sources: Physicochemical characterization seldom found in literature	159
Emerging biosensors to detect aflatoxin M1 in milk and dairy products	157
Toward the valorization of Ulva biomass from Chile: Analysis of the bioactive polysaccharide and chemical profile of unprocessed and residual biomass of Ulva uncialis	157
An improved up-conversion nanoparticles-based immunochromatographic assay for rapid detection of zearalenone in cereals	155
Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach	155
Corrigendum to “Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions” [Food Chemistry 285 (2019) 130–138]	155
The role of wheat flour minor components in predicting water absorption	153
Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice	151
A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life o	151
Engineering pineapple peel cellulose nanofibrils with oxidase-mimic functionalities for antibacterial and fruit preservation	150
Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits	149
Multi-effect coupling enhanced PtPdRhFeCu HEA/N-Cu-ZnSe@C biosensing device for pesticide residue detection in fruits and vegetables with ultra-low detection limit	147
Effects of different fatty acids on the structure, physicochemical properties, and in vitro digestibility of Chinese yam resistant starch-lipid complexes	146
Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology	146
A SERS bioassay based on vancomycin-modified PEI-interlayered nanocomposite and aptamer-functionalized SERS tags for synchronous detection of Acinetobacter baumannii and Klebsiella pneumoniae	145
Effects of OSA-starch-fatty acid interactions on the structural, digestibility and release characteristics of high amylose corn starch	144
A new fluorescent probe based on metallic deep eutectic solvent for visual detection of nitrite and pH in food and water environment	144
Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process	144
Cellulose nanofibril-stabilized Pickering emulsion as a high-performance interfacial biocatalysis system for the synthesis of phosphatidylserine	141
Metabolomic investigation of fresh beef, lamb and venison using nuclear magnetic resonance spectroscopy in relation to colour stability	141
Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC × GC-TOFMS method	141
Highly sensitive fluorescent quantification of carbendazim by two-dimensional Tb-MOF nanosheets for food safety	140
Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry	139
Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes	139
Human gut microbiota stratified by (+)-catechin metabolism dynamics reveals colon region-dependent metabolic profile	137
Portable metal-organic framework alginate beads for high-sensitivity fluorescence detection and effective removal of residual pesticides in fruits and vegetables	137
Glucose-metabolism-triggered colorimetric sensor array for point-of-care differentiation and antibiotic susceptibility testing of bacteria	136
Improvement of resistant starch content and thermal-stability of starch-linoleic acid complex: An attempt application in extruded recombinant rice	135
The Hofmeister series: Anion effect on microbial transglutaminase cross-linked soybean protein isolate hydrogels	134
Investigation into the biochemical properties of loquat fruits and their optical properties of hyperspectral imaging spectral correlation during the progression of postharvest fungal infection	132
Structural, physicochemical and functional properties of quinoa, buckwheat and amaranth protein isolates: A comparative study	132
Insights into food allergy mechanisms and the anti-allergic potential of natural polyphenols in regulating FcεRI-mediated mast cell degranulation	131
Monitoring contamination of perchlorate migrating along the food chain to dairy products poses risks to human health	129
Carbohydrate metabolism dynamic in chlorpropham- and 1,4-dimethylnaphthalene-treated potatoes and its effect on the browning of French fries	129
Highly ammonia-responsive starch/PVA film with gas absorption system as the ‘bridge’ for visually spoilage monitoring of animal-derived food	128
Digestion and absorption properties of Lycium barbarum polysaccharides stabilized selenium nanoparticles	128
Dual-layers Raman reporter-tagged Au@Ag combined with core-satellite assemblies for SERS detection of Zearalenone	128
A fluorescent dual-emitting platform for fluorescent “turn-on” ratiometric detection of ascorbic acid in beverages utilizing luminol-embedded iron-based metal–organic frameworks	127

Development of sensitive and stable electrochemical impedimetric biosensor based on T1R1 receptor and its application to detection of umami substances	127
Evaluating microplastic emission from takeaway containers: A Micro-Raman approach across diverse exposure scenarios	125
A novel Zn/Eu-MOF for the highly sensitive, reversible and visualized sensing of ofloxacin residues in pork, beef and fish	125
Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce	124
Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels	124
Traceability of chemicals from Tripterygium Wilfordii Hook. f. in raw honey and the potential synergistic effects of honey on acute toxicity induced by celastrol and triptolide	124
Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds	122
Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies	122
Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester	122
Phyllanthus emblica Linn: A comprehensive review of botany, traditional uses, phytonutrients, health benefits, quality markers, and applications	122
A bifunctional core–shell gold@Prussian blue nanozyme enabling dual-readout microfluidic immunoassay of food allergic protein	121
Coffee grounds-derived carbon quantum dots as peroxidase mimetics for colorimetric and fluorometric detection of ascorbic acid	121
Microbial fermented feed affects flavor amino acids and yolk trimethylamine of duck eggs via cecal microbiota–yolk metabolites crosstalk	121
A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour	119
Zinc-doped carbon quantum dots-based ratiometric fluorescence probe for rapid, specific, and visual determination of tetracycline hydrochloride	119
Synthesis of natural proanthocyanidin based novel magnetic nanoporous organic polymer as advanced sorbent for neonicotinoid insecticides	118
Amplified electrochemical sensor employing Ag NPs functionalized graphene paper electrode for high sensitive analysis of Sudan I	117
The synergistic effect of double catalysis of TGase-mediated limited deamidation and cross-linking of zein to form multifunctional zein-based film for food preservation	116
Metabolomic and chemometric profiles of ten southern African indigenous fruits	116
MOF/COF hybrid adsorbents enable rapid and efficient pyrethroid extraction from eggplant via pH-salt-independent DSPE-HPLC for food safety analysis	116
An innovative approach using microencapsulated turmeric oleoresin to develop ready-to-use turmeric milk powder with enhanced oral bioavailability	116
Changes of pectin structure and microbial community composition in strawberry fruit (Fragaria × ananassa Duch.) during cold storage	115
Metabolome and transcriptome profiling in different bagging pear fruit reveals that PbKCS10 affects the occurrence of superficial scald via regulating the wax formation	115
Effects of dietary oat supplementation on carcass traits, muscle metabolites, amino acid profiles, and its association with meat quality of Small-tail Han sheep	115
Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein	114
Lipid rafts may affect the coalescence of milk fat globules through phase transition after thermal treatment	114
Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ	114
DHA loaded nanoliposomes stabilized by β-sitosterol: Preparation, characterization and release in vitro and vivo	113
The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham	113
Improved yield of theaflavin-3,3ʹ-digallate from Bacillus megaterium tyrosinase via directed evolution	113
The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry	112
Tracing the origin of Taiping Houkui green tea using 1H NMR and HS-SPME-GC–MS chemical fingerprints, data fusion and chemometrics	111
Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism	111
Light-shading reaction microfluidic PMMA/paper detection system for detection of cyclamate concentration in foods	111
Effects of emulsifiers on heterocyclic amine formation and water distribution in roasted chicken patties	110
Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis	110