OOIR: Observatory of International Research

Papers

(The H4-Index of Food Chemistry is 111. 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 2022-06-01 to 2026-06-01.)

Article	Citations
Editorial Board	1853
Nontargeted analysis of volatiles in food contact paper: odorants, risk substances, and their potential origins	525
Development of a novel sugaring-out assisted extraction (SoAE) method for zinc determination in milk samples by flame atomic absorption spectrometry with discrete sample introduction	374
Insights into the key odorants in Chimonanthus praecox var. concolor Mak. Flower using the sensomics approach	366
Cyclodextrin polymer clean-up method for the detection of ciguatoxins in fish with cell-based assays	307
Multivariate Optimization and Principal Component Analysis for Elemental Determination in Sheep Meat from Southern Brazil	250
Tailoring diameters of carbon nanofibers with optimal mesopores to remarkably promote hemin adsorption toward ultrasensitive detection of bisphenol A	232
Toward the valorization of Ulva biomass from Chile: Analysis of the bioactive polysaccharide and chemical profile of unprocessed and residual biomass of Ulva uncialis	230
Human gut microbiota stratified by (+)-catechin metabolism dynamics reveals colon region-dependent metabolic profile	226
Sulfonated cottonseed hydrolysates with adjustable amphiphilicity as environmental -Stress stable emulsifiers	216
Ultra-sensitive determination of Ochratoxin A in coffee and tea samples using a novel semi-automated in-syringe based coagulant-assisted fast mycotoxin extraction (FaMEx) technique coupled with UHPLC-	212
Triazine-pyridine covalent organic frameworks integrated cellulose films for sweet cherry photodynamic antibacterial preservation	201
A new fluorescent probe based on metallic deep eutectic solvent for visual detection of nitrite and pH in food and water environment	199
Development and comparison of electrochemical peptide biosensor based on AuNPs@f-CNFs or AuNPs/rGO-COOH-Atp for detection of zearalenone in cereals	194
Light-shading reaction microfluidic PMMA/paper detection system for detection of cyclamate concentration in foods	193
Release of glycosidically-bound volatiles in orange juice under natural conditions	192
Oleacein: A comprehensive review of its extraction, purification, absorption, metabolism, and health effects	192
Smartphone-based digital image colorimetry for rapid benzoyl peroxide detection in wheat flour	186
Guanosine tetraphosphate (ppGpp) is a new player in Brassica napus L. seed development	186
Exploring the effects of saccharides on the solvation behaviour of L-Citrulline in aqueous medium: Volumetric, transition state theory, transfer parameters and spectroscopic approach	178
Editorial Board	173
Simultaneous determination of Pb2+ and Hg2+ at food specimens by a Melamine-based covalent organic framework modified glassy carbon electrode	170
Utilization of egg white powders to mitigate the astringency of Aronia berry juice and produce protein-Proanthocyanidin aggregates with enhanced stability during digestion	170
Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique	166
Plant fibres. A solution to reduce pesticides, OTA and histamine in red and white wines	164

Editorial Board	164
Editorial Board	163
Editorial Board	162
Safety assessment of natural materials for food contact in high temperature applications: Migration studies with solid simulant (Tenax®)	159
(−)-5-O-(3-O-β-d-Glucopyranosylcaffeoyl)-quinic acid from the fruits of Lycium barbarum L. var. auranticarpum K. F. Ching: Purification, identification and in vitro bioactivities	158
Differential contribution of Cu2+ and OH− to the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in preserved egg white during pickling	155
Mitigation of PAH4 migration and oil fume emissions during frying: Comparative evaluation of antioxidant efficacy in soybean oil	155
Miniaturized extraction and determination of swelling agents in fruits and vegetables based on deep eutectic solvent-molecularly imprinted hydrophilic resin	154
Dual-functionalized defective metal–organic frameworks for fast and sensitive biosensing of Salmonella	153
Effects of preheating-induced denaturation treatments on the printability and instant curing property of soy protein during microwave 3D printing	151
Exploring the visualization of human milk odor profiles: Intuitive characterization and construction of the link between odor compounds and sensory attributes	150
Metabolomic and chemometric profiles of ten southern African indigenous fruits	148
Discovery, preparation and characterization of lipid-lowering alkylphenol derivatives from Syzygium jambos fruit	147
Unusual polyunsaturated fatty acids in edible marine worms identified by covalent adduct chemical ionization mass spectrometry	145
Preparation and characterization of sustainable active packaging based on myofibrillar proteins and protein hydrolysates from the cutting by-product of Scomberomorus brasiliensis filleting on the band	144
Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits	144
Green, simple analytical method for total biogenic amines content determination in wine using spectrophotometry	144
Effects of polyphenols on the functional properties, digestibility, and iron bioavailability of potato protein–iron complexes	143
Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process	142
Flexible Ag nanoparticle-decorated SU-8 micron-column array films as sensitive SERS substrates for in situ detection of pesticide residues	142
Antibacterial properties of cyclolinopeptides from flaxseed oil and their application on beef	142
Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study	141
Carbohydrate metabolism dynamic in chlorpropham- and 1,4-dimethylnaphthalene-treated potatoes and its effect on the browning of French fries	140
Sonication and sodium alginate synergistically modify whey protein emulsion gels for enhanced delivery of astaxanthin bioaccessibility	140
Valorization of biowastes as fermentative substrate for production of Exiguobacterium sp. GM010 pigment and toxicity effect in rats	139
Characterization of 37 enological tannins using a multiple technique approach: Linear sweep voltammetry as a rapid method both for classification and determination of antioxidant properties	139
Type A gelatin-amidated low methoxyl pectin complex coacervates for probiotics protection: Formation, characterization, and viability	139
A biorefinery approach for the simultaneous obtention of essential oils, organic acids and polyphenols from citrus peels: Phytochemical characterization and bioactive potential	139
Recent perspectives on the biosynthesis of galacto-oligosaccharides: A systematic review and meta-analysis	138
The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods	138
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	137
Distinguishing α/β-linkages and linkage positions of disaccharides in galactooligosaccharides through mass fragmentation and liquid retention behaviour	137
Covalent conjugation of hemp protein isolates with curcumin via ultrasound to improve its structural and functional properties	135
Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastr	134
Concentration-dependent photoluminescence biomass-derived carbon dots as fluorescent sensors for economical, green, rapid and sensitive detection of gatifloxacin in foods	134
Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteria	134
Recent advances in crustacean melanosis: Mechanism of melanosis, evaluation methods, and inhibition techniques	133
Vitamin D content of wild-caught traditional foods collected on Nyoongar Country in Western Australia	133
Advances and innovations in surface-enhanced Raman scattering detection of microcystins: towards sensitive, rapid, and high-throughput analysis	132
Effects of different intake levels of brown rice and whole wheat on the mental state of mice	131
Mechanistic insights into structural disassembly and antioxidant peptide release from Morchella septimelata proteins during simulated gastrointestinal digestion	130
Tyrosinase inhibitory mechanism of pyrimidine-thiols and their potential application in the anti-browning of fresh-cut apples	130
Novel green production of natural-like vanilla extract from curcuminoids	129
Whey protein-constructed oleogels as cheese fat replacers: Modulating cheese functional behavior via protein structure modification	129
Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value	129
Preparation and evaluation of licochalcone A - integrated casein-pectin nanodelivery system: Insights into its gastrointestinal digestibility and bioavailability	128
Corrigendum to “Lactic acid fermentation of osmo-dehydrated onion [Food Chem. 399 (2023) 133954]”	128
Corrigendum to “Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredi	128
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	127
Corrigendum to “Investigation of the chemical composition and biological activity of edible grapevine (Vitis vinifera L.) leaf varieties” [Food Chem. 286 (2019) 686–695]	127

Corrigendum to “Characterization of γ-CD-MOF-stabilized thymol pickering emulsion films with enhanced preservation properties for Basa (Pangasius) fish” [Food Chemistry 476 (2025) 143273]	126
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	126
Reveal the flavor quality changes of soy sauce during shelf life through metabolomics	125
Enzymatic complex for broilers fed on a diet containing different levels of Distiller Dried Grains with Solubles	125
Targeted lipidomics reveals the impact of processing units on fatty acids and oxidized lipids in nutritionally complete food for special medical purposes	125
Exploring volatile aroma and non-volatile bioactive compounds diversity in wild populations of rosemary (Salvia rosmarinus Schleid.)	125
Glycosidic and peptidyl bond cleavage reactions of maltosylated carnosine	125
The effects of dextran in residual impurity on trehalose crystallization and formula in food preservation	123
New and efficient magnetic nanocomposite extraction using multifunctional deep eutectic solvent based on ferrofluid and vortex assisted-liquid–liquid microextraction: Determining primary aromatic amin	123
A two-step method of cyclolinopeptide (linusorb) preparation from flaxseed cake via dry-screening	123
A novel polymeric fluorescence sensor based on acrylated citric acid for detection of melamine adulteration: Application in milk powder	122
Physical and chemical properties of difructose anhydride I produced from inulin by inulin fructotransferase	121
Recovery and encapsulation of Dunaliella salina β-carotene through a novel sustainable approach: Sequential application of an ionic liquid as naturally-derived solvent and emulsifier	121
Stabilization of oleogels using high internal-phase Pickering emulsions stabilized by myofibrillar proteins from large yellow croaker as a template: Effect of pH and transglutaminase	121
Comparison of physicochemical properties of water- and alkaline-extracted polysaccharides from Schizophyllum commune and their anti-obesogenic effects in vivo	120
A novel block copolymer containing gadolinium oxide nanoparticles in ultrasound assisted-dispersive solid phase microextraction of total arsenic in human foodstuffs: A multivariate optimization method	120
Aptamer-driven upconversion fluorescence detection of dual pesticide residues in tea	120
Light-exclusion bagging modulates phenylpropanoid metabolism to balance preharvest quality and postharvest granulation in ‘Sanhongmiyou’ pomelo	119
Bidirectional improvement in characteristic aroma and anti-digestibility of taro puree via precise addition	119
Effects of dietary oat supplementation on carcass traits, muscle metabolites, amino acid profiles, and its association with meat quality of Small-tail Han sheep	119
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	117
Development of sensitive and stable electrochemical impedimetric biosensor based on T1R1 receptor and its application to detection of umami substances	117
Development of dimeric aptamers for highly specific recognition of patulin and a label-free fluorescence aptasensor with a thioflavin T probe	116
Ultrasound pretreatment-enhanced OSA esterification of proso millet starch for application in low-fat mayonnaise	116
Bifunctional modulation of MrBBX19 on repressor MrNAC47 and activator MrMYB12 for UV-B-mediated quercetin enhancement in Chinese bayberry (Morella rubra)	116
Proteomic insights into DEM-induced oxidative stress: Glycolytic and antioxidant synergy in beef colour stability	116
Medium and long-chain triacylglycerol modified enhances alpha-linolenic acid bioavailability of silkworm pupa oil: A comparative study with plant-based oils	115
Non-destructive quantification of lutein and beta-carotene in spinach by Raman spectroscopy under optimized conditions for linear discriminant analysis	114
Highly stable high internal phase emulsion fabricated via the complexation of egg yolk granules and salted egg whites	113
Dynamic changes in umami and aroma compounds and transcriptome analysis of Pleurotus pulmonarius at different growth stages	113
Identification of syrup adulteration in wolfberry honey using CNN-CBAM-SVM combined with 1H NMR	113
Comprehensive gas chromatography with mass spectrometry analysis of sterols in red goji berries (Lycium sp.)	112
Structure-function modulation of protein-rich pumpkin seed flour via microfluidization processing for plant-based applications	112
A fluorescent dual-emitting platform for fluorescent “turn-on” ratiometric detection of ascorbic acid in beverages utilizing luminol-embedded iron-based metal–organic frameworks	112
Comparative analysis for nutrients, flavor compounds, and lipidome revealed the edible value of pond-cultured male Pelodiscus sinensis with different ages	112
Multi-scale structure provides new insights into the physicochemical and digestive behaviors of kiwifruit (Actinidia spp.) starch obtained from defective hard fruits	111
Integration of pre-trained GRU and molecular docking for virtual screening of quinoa seed derived ACE inhibitory peptides: An innovative prediction strategy	111
Metabolome and transcriptome profiling in different bagging pear fruit reveals that PbKCS10 affects the occurrence of superficial scald via regulating the wax formation	111