OOIR: Observatory of International Research

Papers

(The H4-Index of Food Chemistry is 98. 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
Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity	762
Essential oils: A promising eco-friendly food preservative	388
Essential oils as additives in active food packaging	352
Polyphenols and their applications: An approach in food chemistry and innovation potential	303
Synthetic phenolic antioxidants: Metabolism, hazards and mechanism of action	244
Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds	227
Chitosan based ZnO nanoparticles loaded gallic-acid films for active food packaging	221
Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties	217
Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review	216
Immunomodulatory activities of polysaccharides from Ganoderma on immune effector cells	206
Extraction, structural analysis, derivatization and antioxidant activity of polysaccharide from Chinese yam	190
Cyclodextrins inclusion complex: Preparation methods, analytical techniques and food industry applications	187
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS	187
Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products	167
Green one-step synthesis of carbon quantum dots from orange peel for fluorescent detection of Escherichia coli in milk	157
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing	155
Recent advances in intelligent food packaging materials: Principles, preparation and applications	154
Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria	152
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	152
Treasure from garden: Bioactive compounds of buckwheat	151
Effective strategies of sustained release and retention enhancement of essential oils in active food packaging films/coatings	150
The present situation of pesticide residues in China and their removal and transformation during food processing	146
Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality	142
Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets	141
Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation	141

Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capaci	141
Encapsulation in food industry with emerging electrohydrodynamic techniques: Electrospinning and electrospraying – A review	141
An in-silico evaluation of different bioactive molecules of tea for their inhibition potency against non structural protein-15 of SARS-CoV-2	138
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	137
Ethylene scavengers for the preservation of fruits and vegetables: A review	137
Curcumin and its uses in active and smart food packaging applications - a comprehensive review	134
Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing	133
Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes	133
Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems	132
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties	132
Epigallocatechin 3-gallate: From green tea to cancer therapeutics	132
Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology	131
Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork	131
Tomato and lycopene and multiple health outcomes: Umbrella review	130
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS	128
Pectin/pullulan blend films for food packaging: Effect of blending ratio	128
MXene@Ag-based ratiometric electrochemical sensing strategy for effective detection of carbendazim in vegetable samples	127
Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review	127
Drying methods affect physicochemical and functional properties of quinoa protein isolate	127
Changes in volatile flavor of yak meat during oxidation based on multi-omics	124
A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors	123
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	122
Exogenous glutathione alleviates chilling injury in postharvest bell pepper by modulating the ascorbate-glutathione (AsA-GSH) cycle	122
The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch	121
Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea	119
A review of chemical constituents and health-promoting effects of citrus peels	119
A critical review on the health benefits of fish consumption and its bioactive constituents	119
Application of essential oils in packaging films for the preservation of fruits and vegetables: A review	118
Ti3C2Tx MXenes loaded with Au nanoparticle dimers as a surface-enhanced Raman scattering aptasensor for AFB1 detection	118
Sonication-synergistic natural deep eutectic solvent as a green and efficient approach for extraction of phenolic compounds from peels of Carya cathayensis Sarg	118
Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions	117
RPA-Cas12a-FS: A frontline nucleic acid rapid detection system for food safety based on CRISPR-Cas12a combined with recombinase polymerase amplification	117
Melatonin treatment reduces ethylene production and maintains fruit quality in apple during postharvest storage	117
Optimizing interfacial adhesion in PBAT/PLA nanocomposite for biodegradable packaging films	116
Chicory (Cichorium intybus L.) as a food ingredient – Nutritional composition, bioactivity, safety, and health claims: A review	116
A portable test strip based on fluorescent europium-based metal–organic framework for rapid and visual detection of tetracycline in food samples	115
Advancements in applications of nanotechnology in global food industry	114
Optimization and modeling of microwave-assisted extraction of curcumin and antioxidant compounds from turmeric by using natural deep eutectic solvents	114
Identification of microplastics in white wines capped with polyethylene stoppers using micro-Raman spectroscopy	113
HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu	112
Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing	111
Extension of postharvest shelf life of strawberries (Fragaria ananassa) using a coating of chitosan-whey protein isolate conjugate	110
The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color	110
Phytochemical and pharmacological review of Cinnamomum verum J. Presl-a versatile spice used in food and nutrition	110
Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction	109
Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein	108
Comparative study of inhibition mechanisms of structurally different flavonoid compounds on α-glucosidase and synergistic effect with acarbose	108
Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS	107
Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds	107
Recent trends in extraction of plant bioactives using green technologies: A review	107

Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison	106
Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods	106
A highly sensitive detection of carbendazim pesticide in food based on the upconversion-MnO2 luminescent resonance energy transfer biosensor	105
Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS	105
Fabrication of intelligent pH-sensing films with antioxidant potential for monitoring shrimp freshness via the fortification of chitosan matrix with broken Riceberry phenolic extract	105
Main bioactive phenolic compounds in marine algae and their mechanisms of action supporting potential health benefits	105
Polysaccharide based films and coatings for food packaging: Effect of added polyphenols	105
A nanozyme-linked immunosorbent assay based on metal–organic frameworks (MOFs) for sensitive detection of aflatoxin B1	104
Preparation and identification of antioxidant peptides from cottonseed proteins	104
Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)	104
Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus	103
Choline chloride-based deep eutectic solvents as potential solvent for extraction of phenolic compounds from olive leaves: Extraction optimization and solvent characterization	102
Physicochemical properties and antioxidant activities of tree peony (Paeonia suffruticosa Andr.) seed protein hydrolysates obtained with different proteases	102
Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment	102
Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins	102
Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties	102
Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin	101
Metabolomics: An analytical technique for food processing evaluation	101
Identification of post-digestion angiotensin-I converting enzyme (ACE) inhibitory peptides from soybean protein Isolate: Their production conditions and in silico molecular docking with ACE	100
Development and characterization of novel bigels based on monoglyceride-beeswax oleogel and high acyl gellan gum hydrogel for lycopene delivery	99
Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein	99
Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive s	99
Fluorescence detection of malachite green in fish tissue using red emissive Se,N,Cl-doped carbon dots	99
Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstruct	98