OOIR: Observatory of International Research

Papers

(The median citation count of Food Biotechnology is 1. 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
A comprehensive review on vanillin: its microbial synthesis, isolation and recovery	37
Docosahexaenoic acid production by Schizochytrium sp.: review and prospect	22
Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts	18
Isolation and selection of fructose-consuming lactic acid bacteria associated with coffee bean fermentation	11
Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation	8
Screening for probiotic attributes of lactic acid bacteria isolated from human milk and evaluation of their anti-diabetic potentials	7
Production and purification of nattokinase from Bacillus subtilis	7
Nature-derived ingredients as sustainable alternatives for tenderizing meat and meat products: an updated review	7
Biotransformed Antioxidant isoflavone extracts present high-capacity to attenuate the in vitro formation of advanced glycation end products	6
Yeast engineering technologies and their applications to the food industry	5
Probiotic potential of lactic acid bacteria isolated from colostrum of 3 different mammals	5
Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage	5
Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds	5
Isothermal amplification assay for visual on-site detection of Staphylococcus aureus in Chevon	4
A novel strain ofYarrowia phangngaensisproducing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread	4
16S rRNA metagenomic analysis reveals significant changes of microbial compositions during fermentation from ewe milk to doogh with antimicrobial activity	4
The production of collagen type I hydrolyzate derived from tilapia (Oreochromis sp.) skin using thermoase PC10F and its in silico analysis	4
Isolation and identification of thrombin-inhibiting peptides derived from soybean protein	3
Isolation, Evaluation, and In-Vitro Characterization of Lactobacillus Isolated from Traditional Fermented Food Finger Millet (	3
Parameters for proteolysis of β-lactoglobulin derived from cheese whey	3
Evaluation of microbial diversity of Jiangshui from the Ningxia Hui autonomous region in China	3
Penicillium sp. Cis16 improves soluble dietary fiber content in citrus dregs fermentation	3
A Low-Cost Closed-Tube Method for Detection of Adulteration in Ground Meat	2
Prebiotic potential of Puçá and Gabiroba fruit by-products from Cerrado Savannah	2
Anti-inflammatory, anti-lipogenesis, and anti-obesity benefits of fermented Aronia vinegar evaluated in 3T3-L1 cells and high-fat diet induced C57BL/6 mice	2

Microbial and chemical changes during the production of sotol: a Mexican alcoholic beverage	2
Phytochemical profiles and antioxidant activity of fermented barley withLactiplantibacillus plantarumdy-1	2
Improvement of prebiotic activity of guava purée by-products through cellulase treatment	2
Comparative transcriptome analysis of virulence genes of enterohemorrhagic Escherichia coli O157:H7 to acid stress	2
Bioactivity of Pomegranate ( Punica granatum L .) Peels Flour to Improve Probiotics Viability in Micro Co-Encapsulation by Ionic Gelation	2
The Probiotic Biosurfactant From Levilactobacillus brevis Strain F20 Isolated from a Diary Product with Potential Food Applications	2
Perspectives of bovine and human milk exosomics as health biomarkers for advancing systemic therapeutic potential	2
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A	2
Effects of Mutating the Alanine Residue in the Consensus Pentapeptide on Biochemical and Structural Characteristics of Bacillus licheniformis Lipase	2
Immunomodulatory effects of Bacillus subtilis-fermented soybean extract in mice	1
Screening of the AhR- and Nrf2-linked transcriptional activities of some cruciferous vegetables and nuts in human intestinal epithelial cells as foods containing endogenous AhR ligand precursors	1
Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review	1
Probiotic and Cyanide Degrading Potentials of Pediococcus Pentosaceus and Pichia Exigua Isolated from Cassava Products Effluent	1
Metabolic flux analysis of the effect of carbon dioxide top pressure on acetyl coenzyme A and ester production by Saccharomyces cerevisiae	1
Rerouting the Metabolic Pathway in Lactococcus lactis ATCC 11454 to Improve Nisin Productivity by Disrupting Lactate Dehydrogenase ( ldh)	1
Selection of indigenous Lacticaseibacillus paracasei CD 4 for production of gluten-free traditional fermented product Bhaturu	1
Selective determination of lysine in mozzarella cheese using a novel potentiometric biosensor	1
Diversity Analysis of Culturable Epiphytic Microbial Consortia of Table Grape Berry Surface	1
Identification and Characterization of Lactic Acid Bacteria Isolated from Effluents Generated During Cassava Fermentation as Potential Candidates for Probiotics	1
The fermented soy whey produced by a combined lactic acid bacteria starter shows improved flavor and the function in alleviating dextran sulphate sodium induced colitis in mice	1
Transcriptional analysis of the response of nectarine fruit to low-temperature stress in cold storage	1
Isolation, Characterization and Therapeutic Evaluation of Lactic Acid Bacteria from Traditional and Non-Traditional Sources	1
Preclinical Safety Evaluation of Engineered Lactococcus lactis NZ3900 Biotherapeutics Using a 13-Week Repeated Dose Oral Toxicity Study in Rabbits	1