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 2021-09-01 to 2025-09-01.)

Article	Citations
Editorial Board	1373
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]	366
Corrigendum to “Lactic acid fermentation of osmo-dehydrated onion [Food Chem. 399 (2023) 133954]”	350
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	291
The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods	261
Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions	256
Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis	255
Common bean polyphenolic enriched extracts decrease reactive oxygen species induced by heavy metals and polycyclic aromatic hydrocarbons in Hs27 and Hs68 human fibroblasts	248
Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend	229
Monitoring contamination of perchlorate migrating along the food chain to dairy products poses risks to human health	221
Multivariate optimization of the infrared radiation-assisted digestion of bivalve mollusk samples from Brazil for arsenic and trace metals determination using ICP OES	219
Investigation into the biochemical properties of loquat fruits and their optical properties of hyperspectral imaging spectral correlation during the progression of postharvest fungal infection	205
Lipid pro-oxidative reactions mediated by heat, light and microwave and the structural characteristics of their products: Revealed via multi-omics approaches	202
Dynamic changes of potato characteristics during traditional freeze-thaw dehydration processing	199
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour	197
Improving the sensitivity of lateral flow immunoassay for Salmonella typhimurium detection via flow-rate regulation	193
Microstructurally tunable pickering emulsions stabilized by poly(ethylene glycol)-b-poly(ε-caprolactone) diblock biodegradable copolymer micelles with predesigned polymer architecture	192
Tailoring diameters of carbon nanofibers with optimal mesopores to remarkably promote hemin adsorption toward ultrasensitive detection of bisphenol A	187
Editorial Board	185
Editorial Board	182
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	181
Nondestructive determination of canola oil oxidation causes: A near-infrared spectroscopy coupled with liquid chromatography-mass spectrometry for analyzing triacylglycerol hydroperoxide isomers	181
Tea polyphenols coating improves physiological properties, microstructure and chemical composition of cuticle to suppress quality deterioration of passion fruit during cold storage	177
Changes in health-promoting metabolites associated with high-altitude adaptation in honey	175
Deep eutectic solvent and styrene copolymer-shelled magnetic microspheres for the capture of Ovomucoid in foods and their interactions	171

Comparison of interactions between alpha-lactalbumin and three protopanaxadiol ginsenosides: Impacts on the structure and antitumor properties	168
Corrigendum to “Investigation of the chemical composition and biological activity of edible grapevine (Vitis vinifera L.) leaf varieties” [Food Chem. 286 (2019) 686–695]	166
Guanosine tetraphosphate (ppGpp) is a new player in Brassica napus L. seed development	164
Manothermosonication – A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes	162
Differential contribution of Cu2+ and OH− to the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in preserved egg white during pickling	162
Release of glycosidically-bound volatiles in orange juice under natural conditions	160
Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions	159
Comprehensive gas chromatography with mass spectrometry analysis of sterols in red goji berries (Lycium sp.)	158
The flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products of Lycium barbarum seed meal	157
Recent advances in crustacean melanosis: Mechanism of melanosis, evaluation methods, and inhibition techniques	157
Rapid determination of hexabromocyclododecane enantiomers in animal meat by matrix solid phase dispersion coupled with LC–MS/MS	157
Flexible Ag nanoparticle-decorated SU-8 micron-column array films as sensitive SERS substrates for in situ detection of pesticide residues	157
Cyclodextrin polymer clean-up method for the detection of ciguatoxins in fish with cell-based assays	154
Editorial Board	153
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	152
Unveiling flavor formation and variation in fermented vinasse grass carp based on the dynamic correlation of microbiota with metabolites by multi-omics and bioinformatics approaches	151
Immunochromatographic strip for rapid and sensitive detection of bupirimate residues in peach, orange, and carrot	150
Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting	149
Enhancing tomato shelf life using isolated cellulose fibers from Asian Palmyra palm coated with garlic oil	148
The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry	147
(−)-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	145
The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread	145
Dynamics of chemical profile and microbial community in 3 consecutive years reveal Rhodococcus and Apiotrichum are potential microbes contributing to quality formation of Guang Chenpi	144
Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value	144
Distinguishing α/β-linkages and linkage positions of disaccharides in galactooligosaccharides through mass fragmentation and liquid retention behaviour	142
Safety assessment of natural materials for food contact in high temperature applications: Migration studies with solid simulant (Tenax®)	142
Elucidating the cleavage patterns of allergenic epitopes of Parvalbumin by L. helveticus fermentation through cell envelope proteinase hydrolysis and computer simulation	141
Editorial Board	139
Biotransformation-induced chemical modifications and nitrite production in beetroot and arugula extracts: Toward natural alternatives to synthetic preservatives in the meat industry	139
Discovery of Doenjang aging marker and metabolites alteration during long-term aging period: Targeted and untargeted metabolomic study	136
Toward the valorization of Ulva biomass from Chile: Analysis of the bioactive polysaccharide and chemical profile of unprocessed and residual biomass of Ulva uncialis	135
Effect of high-molecular-weight glutenin subunit deletion on gluten functionality and Chinese southern-type steamed bread quality	135
Vancomycin-bacterial imprinted polymer hybrid for viable Staphylococcus aureus highly efficient capture, photothermal inactivation, and sensitive detection	135
Combining soy protein isolate and sorbitol as cryoprotectants for portuguese oysters (Crassostrea angulata) and investigating the effect on ice crystal damage	135
Effect of household cooking on the retention of vitamin D2 and 25-hydroxyvitamin D2 in pulse UV-irradiated, air-dried button mushrooms (Agaricus bisporus)	135
Detection of adulteration in cupuaçu pulp using spectroscopy in the infrared in conjunction with multivariate techniques	134
Chemometric mapping of beer styles: Integration of hordenine into the beer composition fingerprint	134
A two-step method of cyclolinopeptide (linusorb) preparation from flaxseed cake via dry-screening	133
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	132
Valorization of biowastes as fermentative substrate for production of Exiguobacterium sp. GM010 pigment and toxicity effect in rats	132
pH modulates antibacterial activity of hydroxybenzaldehyde derivatives immobilized in chitosan films via reversible Schiff bases and its application to preserve freshly-squeezed juice	130
A novel methodology and strategy to detect low molecular aldehydes in beer based on charged microdroplet driving online derivatization and high resolution mass spectrometry	130
Proteomics analysis of the influence of proteolysis on the subsequent glycation of myofibrillar protein	129
Novel green production of natural-like vanilla extract from curcuminoids	129
Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study	129
Omics analysis of key pathway in flavour formation and B vitamins synthesis during chickpea milk fermentation by Lactiplantibacillus plantarum	128
Detection of Alternaria alternata infection in winter jujubes based on optical properties and their correlation with internal quality parameters during storage	127
Anthocyanin-sensitized gelatin-ZnO nanocomposite based film for meat quality assessment	126
Editorial Board	126
Direct infusion–multiple reaction monitoring cubed (DI–MRM3) enables widely targeted bi-omics of Colla Corii Asini (Chinese name: Ejiao)	125

Edible plant oils with high n-3/n-6 polyunsaturated fatty acids ratio prolong the lifespan of Drosophila by modulating lipid metabolism	125
Development of a monoclonal-based ic-ELISA for the determination of kitasamycin in animal tissues and simulation studying its molecular recognition mechanism	125
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	125
A yellow chlorophyll catabolite in leaves of Urtica dioica L.: An overlooked phytochemical that contributes to health benefits of stinging nettle	122
A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour	122
Discovery, preparation and characterization of lipid-lowering alkylphenol derivatives from Syzygium jambos fruit	121
Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch	121
The effect of thermal pasteurization, freeze-drying, and gamma irradiation on donor human milk	121
Exploring the mode of binding between butylated hydroxyanisole with bovine serum albumin: Multispectroscopic and molecular docking study	120
The physicochemical properties and the release of sodium caseinate/ polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology	120
Metabolome and transcriptome profiling in different bagging pear fruit reveals that PbKCS10 affects the occurrence of superficial scald via regulating the wax formation	120
Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry	120
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]	119
Novel nanoceria in situ-derived porphyrin heterostructure enhanced electrochemiluminescent and colorimetric dual-mode detection of tetracycline residue in foods	119
Multi-element signature of cuttlefish and its potential for the discrimination of different geographical provenances and traceability	119
Integrating widely targeted metabolomics and network pharmacology to provide insights into the mechanism of nutrition changes in walnut kernel under different drying methods	119
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	118
Design of oleogel-based co-delivery systems for proanthocyanidins and curcumin: Focusing on the modulation of interfacial and oleogel structures by emulsifiers	118
Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique	118
A biorefinery approach for the simultaneous obtention of essential oils, organic acids and polyphenols from citrus peels: Phytochemical characterization and bioactive potential	117
Substrate cultivation system improved the quality of ‘Hongyan’ strawberry fruits compared with the soil cultivation system	115
Plant fibres. A solution to reduce pesticides, OTA and histamine in red and white wines	115
Metabolomic navigated Citrus waste repurposing to restore amino acids disorder in neural lesion	114
Miniaturized extraction and determination of swelling agents in fruits and vegetables based on deep eutectic solvent-molecularly imprinted hydrophilic resin	113
Effects of polysaccharides on colonic targeting and colonic fermentation of ovalbumin-ferulic acid based emulsion	113
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	113
Cyclodextrin reduced Fe(III) nanozyme-based colorimetric and photothermal dual-mode assay for early monitoring meat freshness by sensitive detection of hypoxanthine	113
Simultaneous determination of Pb2+ and Hg2+ at food specimens by a Melamine-based covalent organic framework modified glassy carbon electrode	112
Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process	112
Physicochemical, digestive and rheological properties of protein from tuna by subcritical dimethyl ether: Focus on process-related indexes	112
Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its app	111
The role of wheat flour minor components in predicting water absorption	111
Emerging biosensors to detect aflatoxin M1 in milk and dairy products	110
Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch	110
Preparation and characterization of octenyl succinylated starch microgels via a water-in-oil (W/O) inverse microemulsion process for loading and releasing epigallocatechin gallate	110