OOIR: Observatory of International Research

Papers

(The TQCC of Food Biotechnology is 3. 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
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
Screening for probiotic attributes of lactic acid bacteria isolated from human milk and evaluation of their anti-diabetic potentials	7
Biotransformed Antioxidant isoflavone extracts present high-capacity to attenuate the in vitro formation of advanced glycation end products	6
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
Yeast engineering technologies and their applications to the food industry	5
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
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
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
Isolation and identification of thrombin-inhibiting peptides derived from soybean protein	3