OOIR: Observatory of International Research

Papers

(The H4-Index of Food Chemistry is 100. 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 2021-02-01 to 2025-02-01.)

Article	Citations
Green fractionation and hydrolysis of fish meal to improve their techno-functional properties	898
Advanced fabrication of complex biopolymer microcapsules via RSM-optimized supercritical carbon dioxide solution-enhanced dispersion: A comparative analysis of various microencapsulation techniques	378
Complexes of soybean protein fibrils and chlorogenic acid: Interaction mechanism and antibacterial activity	335
A highly selective dual-signal response ratiometric fluorescence sensing strategy for malachite green in fish based on carbon dots/copper nanoclusters nanocomposite	279
Exploring the effects of saccharides on the solvation behaviour of L-Citrulline in aqueous medium: Volumetric, transition state theory, transfer parameters and spectroscopic approach	259
Quantitative analysis of molecular interactions in κ-carrageenan-Isovanillin biocomposite for biodegradable packaging and pharmaceutical applications using NMR, TOF-SIMS, and XPS approach	240
Screening of specific binding peptide for β-lactoglobulin using phage display technology	227
An activatable fluorescence probe for rapid detection and in situ imaging of β-galactosidase activity in cabbage roots under heavy metal stress	218
The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine	213
Selection of pollution-safe head cabbage: Interaction of multiple heavy metals in soil on bioaccumulation and transfer	211
Paper-based electrochemiluminescence device for the rapid estimation of trimethylamine in fish via the quenching effect of thioglycolic acid-capped cadmium selenide quantum dots	208
Saltiness perception enhancement of fish meat treated by microwave: The significance of conformational characteristics, water and sodium mobility	205
Stabilization of Pickering emulsions via synergistic interfacial interactions between cellulose nanofibrils and nanocrystals	176
Multivariate assessment for predicting antioxidant activity from clove and pomegranate extracts by MCR-ALS and PLS models combined to IR spectroscopy	168
Content and distribution of major and trace elements as a tool to assess the genotypes, harvesting time, and cultivation systems of potato	168
Chemical profiling of Ulva species for food applications: What is in a name?	167
Characteristics of composite gels composed of citrus insoluble nanofiber and amylose and their potential to be used as fat replacers	160
Synergistic effects of starch nanoparticles and chitin nanofibers on the stability of oil-in-water Pickering emulsions	159
Open sandwich fluorescence-linked immunosorbent assay for detection of soy isoflavone glycosides	159
Grain starch, fatty acids, and amino acids determine the pasting properties in dry cultivation plus rice cultivars	158
Effect of nisin and potassium sorbate additions on lipids and nutritional quality of Tan sheep meat	157
True-solution-scale utilization of natural chlorophyll a in aqueous media through cooperative aggregation with phycocyanin	153
How does water stress affect the low molecular weight phenolics of hydroSOStainable almonds?	153
Use of microscale heterogeneity in samples for spectral factorization—A strategy to build robust prediction models for nondestructive analyses	151
Effect of wet media milling on starch-quercetin complex: Enhancement of Pickering emulsifying ability and oxidative resistance	147

Application of MXene composites for target gas detection in food safety	147
Thin layer chromatography assay to detect laccase inhibitors	145
Investigation of magnetic ionic liquids for selective and rapid extraction of gallic acid from complex samples using experimental, statistical modeling and density functional theory studies	143
A Comparative Study on the Composition and Structure of Human Milk Phospholipids and its Natural Resources: Based on a Similarity Evaluation Model	142
Gelatin/polyvinyl alcohol films loaded with doubly stabilized clove essential oil chitosomes: Preparation, characterization, and application in packing marinated steaks	142
Evaluation of the effect of roasting and digestion on biological activity of compounds of coffee extracts - in vitro assessment of the bioavailability, cytoprotective properties and modulation of infl	142
Hepatoprotective potential of four fruit extracts rich in different structural flavonoids against alcohol-induced liver injury via gut microbiota-liver axis	140
Ascorbic acid and ascorbyl palmitate-loaded liposomes: Development, characterization, stability evaluation, in vitro security profile, antimicrobial and antioxidant activities	140
Simultaneous determination of 11 water-soluble synthetic colorants in foods consumed in Chile by high-performance liquid chromatography with diode Array detection	140
Molecular-level insight into the effects of low moisture and trehalose on the thermostability of β-glucosidase	137
Citric acid treatment inhibits fading of sorghum (Sorghum bicolor) by modulating the accumulation of flavonoids	137
Effect of yeast (Saccharomyces cerevisiae) fermentation on conformational changes in pig liver proteins and their ability to bind to characteristic aldehydes	137
Influence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer	137
Editorial Board	136
Comprehensive lipidomic insights of differentially accumulating lipids in large pigmented rice sprout collection and the changes in the starch composition upon germination	135
Engineering regioselectivity of glycosyltransferase for efficient polydatin synthesis	135
Gelling ability and gel structure of soy protein isolate influenced by heating in the presence of various acids	134
Pullulanase-assisted bamboo leaf flavonoids optimize the instant properties, in vitro digestibility, and underlying mechanism in yam flour	134
Utilization of egg white powders to mitigate the astringency of Aronia berry juice and produce protein-Proanthocyanidin aggregates with enhanced stability during digestion	132
The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound	131
Investigating binding mechanism between coconut globulin and tannic acid mediated by atmospheric cold plasma: Protein structure and stability	125
Exploring critical quality indicators and developing a non-destructive detection method using near-infrared spectroscopy for sea bass (Lateolabrax japonicus) quality evaluation	125
Gelation properties and swallowing characteristics of heat-induced whey protein isolate/chia seed gum composite gels as dysphagia food	125
Real-time monitoring of 2,5-dimethylpyrazine in solid, liquid, and gas phases during processing of fried skipjack tuna steaks using intestinal villus-like Ag nanoparticles@Au nanowires surface-enhance	125
Enzymatic synthesis of vanillyl fatty acid esters from salmon oil in a solvent-free medium	123
Evaluating microplastic emission from takeaway containers: A Micro-Raman approach across diverse exposure scenarios	123
PCL/soy peptide nanofibers incorporated with riboflavin/HP-β-CD assemblies for improving fruit storage quality	122
A bio-guided search of anti-steatotic compounds in Opuntia stricta var. dillenii by fast centrifugal partition chromatography	121
Influence of varied processing methods on the antioxidant capacity, antibacterial activity, and bioavailability of Iranian black, oolong, and green leafy teas	119
Comparative study of different pretreatment methods on peanut oil quality characteristics, anti-oxidation attributes, and phenolic compound compositions	119
Transcriptomics and proteomics analyses reveal the molecular mechanisms of yeast cells regulated by Phe-Cys against ethanol-oxidation cross-stress	118
Controlling the co-aggregation and gelation of cod-soy binary proteins based on partially/fully denatured soy proteins	117
A rapid and sensitive paper-based sensor for sulfide ion detection in Chinese liquors	117
The role of micro-structures in the aqueous phase of emulsion in lipid oxidation process	117
Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties	117
Synthesis of value-added uridine 5'-diphosphate-glucose from sucrose applying an engineered sucrose synthase counteracts the activity-stability trade-off	117
Gums from different botanical sources: Physicochemical characterization seldom found in literature	116
Bioactive peptides derived from insect proteins: Preparation, biological activities, potential applications, and safety issues	115
Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compound	114
Thermoanalytical study of protein state during rehydration and rehydration kinetics in osmotically dehydrated pork meat (Longissimus dorsi): Insights from Peleg and Weibull models	112
Differential contribution of Cu2+ and OH− to the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in preserved egg white during pickling	111
Effects of polyphenols in combination with L-cysteine/L-ascorbic acid: Myoglobin redox state, color and quality of refrigerated longtail tuna (Thunnus tonggol) slices	110
Separation and enrichment of Cd and Pb from food and water samples based on a graphene oxide-decorated poly 2-diethylaminoethyl methacrylate nanocomposite by dispersive micro-solid phase extraction (d	110
Revealing the off-flavors in hydro-distilled essential oils of sweet orange (Citrus sinensis) by flavoromics strategy and computational simulation	110
Resolving differences in digestion features of cooked rice and wheat noodles: A view from starch multiscale structure	108
Enhancing supersaturation maintenance of hydrophobic ingredients using nanostructured lipid carriers: The role of solid lipid type and level	108
Antioxidant potential of peptides derived from chia seeds (Salvia hispanica L.) as natural preservatives	108
Stability and degradation mechanism of (−)-epicatechin in thermal processing	107
Amine-functionalized organically modified silica for the effective adsorption of Chlorpyrifos and Triazophos Residues from Orange juice	107
Cocktail enzyme-assisted natural deep eutectic solvent for enhanced extraction of capsaicin from chili peppers: Mechanism exploration based on multi-experiments and molecular dynamic simulation	107

Room-temperature fabrication of zeolitic imidazolate framework-8 nanoparticles combined with graphitized and carbonylated carbon nanotubes networks for the ultrasensitive gallic acid electrochemical d	107
Effect of dry fractionation of peanut oil-based diacylglycerols on crystallization properties, oxidative stability and safety	106
Optimization of a macro-element extraction system from cocoa honey samples, using ultrasound and Doehlert design with multiple responses	106
Aggregation-induced emission (AIE) of Au(I)-GSH complexes activated by cationic polymer for sensitive foodborne pathogens detection and inactivation	106
Quantitative determination of acid value in palm oil during thermal oxidation using Raman spectroscopy combined with deep learning models	105
Comparative analysis of kokumi effects in Ile-Leu, Ile-Ile, Leu-Leu, and Leu-Ile: Sensory, simulation, and structural insights	105
Improving solubility and stability of β-carotene by microencapsulation in soluble complexes formed with whey protein and OSA-modified starch	104
Effect of ultra-high pressure pretreatment on the phenolic profiles, antioxidative activity and cytoprotective capacity of different phenolic fractions from Que Zui tea	104
Sodium bicarbonate reduces the cooked hardness of lotus rhizome via side chain rearrangement and pectin degradation	104
Application of a transition metal oxide/carbon-based nanocomposite for designing a molecularly imprinted poly (l-cysteine) electrochemical sensor for curcumin	104
Evaluation of slurry sampling preparation of enteral nutrition formulations for multielement determination using inductively coupled plasma optical emission spectrometry	104
Integrative analyses of widely targeted metabolomic profiling and derivatization-based LC-MS/MS reveals metabolic changes of Zingiberis Rhizoma and its processed products	103
Wide-scope multi-residue analysis of pesticides in beef by ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry	103
The enhanced affinity of moderately hydrolyzed whey protein to EGCG promotes the isoelectric separation and unlocks the protective effects on polyphenols	103
Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) R. Br.”	102
Phenolic profiles of Australian monofloral Eucalyptus, Corymbia, Macadamia and Lophostemon honeys via HPLC-DAD analysis	102
Emerging deep eutectic solvents for food waste valorization to achieve sustainable development goals: Bioactive extractions and food applications	102
Action of microbial transglutaminase (MTGase) on the processing properties of glutinous rice flour and the quality attributes of sweet dumplings and in vitro digestion	102
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	102
Facial synthesis of fluorine-engineered magnetic covalent organic framework for selective and ultrasensitive determination of fipronil, its metabolites and analogs in food samples	102
Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient	101
Accumulation and metabolism of selenium in the rare yeast Kazachstania unispora during the selenium enrichment process	101
Recent advances in photoluminescent fluorescent probe technology for food flavor compounds analysis	101
Multivariate modelling techniques applied to metabolomic, elemental and isotopic fingerprints for the verification of regional geographical origin of Austrian carrots	100
Exploiting the potential of Sudanese sorghum landraces in biofortification: Physicochemical quality of the grain of sorghum (Sorghum bicolor L. Moench) landraces	100
Identification of antioxidant peptides derived from tropical jackfruit seed and investigation of the stability profiles	100