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 2020-03-01 to 2024-03-01.)

Article	Citations
A comprehensive review on vanillin: its microbial synthesis, isolation and recovery	28
Effect of soaking and germination conditions on γ-aminobutyric acid and gene expression in germinated brown rice	16
Identification and enhancement of antioxidant P1-peptide isolated fromGanoderma lucidumhydrolysate	14
Genome sequencing and flavor compound biosynthesis pathway analyses of Bacillus licheniformis isolated from Chinese Maotai-flavor liquor-brewing microbiome	14
Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts	14
Isolation and characterization of culturable indigenous endophytic bacteria in the tender coconut	14
Docosahexaenoic acid production by Schizochytrium sp.: review and prospect	12
Production of yeast hydrolysates by Bacillus subtilis derived enzymes and antihypertensive activity in spontaneously hypertensive rats	12
Microbiological, physicochemical and sensory studies of coffee beans fermentation conducted in a yeast bioreactor model	12
Diversity of lactic acid bacteria in Moutai-flavor liquor fermentation process	10
Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking	10
Biofortification of multi-grain substrates by probiotic yeast	9
Isolation, Identification, and Characterization of Phytase Producing Probiotic Lactic Acid Bacteria from Neonatal Fecal Samples Having Dephytinization Activity	9
Isolation and selection of fructose-consuming lactic acid bacteria associated with coffee bean fermentation	8
Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation	7
Screening for probiotic attributes of lactic acid bacteria isolated from human milk and evaluation of their anti-diabetic potentials	5
Biotransformed Antioxidant isoflavone extracts present high-capacity to attenuate the in vitro formation of advanced glycation end products	5
Production and purification of nattokinase from Bacillus subtilis	5
The production of collagen type I hydrolyzate derived from tilapia (Oreochromis sp.) skin using thermoase PC10F and its in silico analysis	4
Yeast engineering technologies and their applications to the food industry	4
16S rRNA metagenomic analysis reveals significant changes of microbial compositions during fermentation from ewe milk to doogh with antimicrobial activity	4
Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage	4
Probiotic potential of lactic acid bacteria isolated from colostrum of 3 different mammals	3
Isolation and identification of thrombin-inhibiting peptides derived from soybean protein	3
Anti-tyramine potential of Lactobacillus rhamnosus (LGG®) in cheese samples collected from Alexandria, Egypt	3

Parameters for proteolysis of β-lactoglobulin derived from cheese whey	3
Isothermal amplification assay for visual on-site detection of Staphylococcus aureus in Chevon	3
Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds	3
Evaluation of microbial diversity of Jiangshui from the Ningxia Hui autonomous region in China	2
A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread	2
Prebiotic potential of Puçá and Gabiroba fruit by-products from Cerrado Savannah	2
Nature-derived ingredients as sustainable alternatives for tenderizing meat and meat products: an updated review	2
Stabilization and optimization of purified diamine oxidase by immobilization onto activated PVC membrane	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
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
Improvement of prebiotic activity of guava purée by-products through cellulase treatment	1
Metabolic flux analysis of the effect of carbon dioxide top pressure on acetyl coenzyme A and ester production by Saccharomyces cerevisiae	1
The Probiotic Biosurfactant From Levilactobacillus brevis Strain F20 Isolated from a Diary Product with Potential Food Applications	1
Phytochemical profiles and antioxidant activity of fermented barley withLactiplantibacillus plantarumdy-1	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
Penicillium sp. Cis16 improves soluble dietary fiber content in citrus dregs fermentation	1
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A	1
Isolation, Evaluation, and In-Vitro Characterization of Lactobacillus Isolated from Traditional Fermented Food Finger Millet (	1
A Low-Cost Closed-Tube Method for Detection of Adulteration in Ground Meat	1
Transcriptional analysis of the response of nectarine fruit to low-temperature stress in cold storage	1
Perspectives of bovine and human milk exosomics as health biomarkers for advancing systemic therapeutic potential	1
Comparative transcriptome analysis of virulence genes of enterohemorrhagic Escherichia coli O157:H7 to acid stress	1
Microbial and chemical changes during the production of sotol: a Mexican alcoholic beverage	1