OOIR: Observatory of International Research

Papers

(The TQCC of Food Biotechnology is 5. 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 2020-04-01 to 2024-04-01.)

Article	Citations
A comprehensive review on vanillin: its microbial synthesis, isolation and recovery	30
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	15
Genome sequencing and flavor compound biosynthesis pathway analyses of Bacillus licheniformis isolated from Chinese Maotai-flavor liquor-brewing microbiome	14
Isolation and characterization of culturable indigenous endophytic bacteria in the tender coconut	14
Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts	14
Docosahexaenoic acid production by Schizochytrium sp.: review and prospect	13
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
Biofortification of multi-grain substrates by probiotic yeast	10
Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking	10
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	6
Production and purification of nattokinase from Bacillus subtilis	5
Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage	5
Biotransformed Antioxidant isoflavone extracts present high-capacity to attenuate the in vitro formation of advanced glycation end products	5