OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Food Science and Technology is 32. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods	95
Application of induced voltage in cloudy apple juice: enzymatic browning and bioactive and flavouring compounds	65
Reducing curing time via a shell-less method: a comparative analysis of flavour characteristics in salted egg yolk	61
Postbiotic emissaries: a comprehensive review on the bioprospecting and production of bioactive compounds by Enterococcus species	60
Applying gelatine:chitosan film loaded with nanoemulsified garlic essential oil/α‐tocopherol as active packaging of sliced Omega‐3‐rich mortadella	53
An analytical investigation of hydroxylated cinnamoyl polyamines as biomarkers of commercial bee pollen botanical origin	52
Research of Maillard reaction and stability of liquid infant formulas during storage	51
Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying	50
The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch	48
Preparation and characterisation of silybin nanoemulsions based on complex emulsifiers: stability, in vitro release properties and antioxidant capacity	47
Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review	46
Alternative proteins as fish meal substitution in diets for largemouth bass (Micropterus salmoides): a mini review	43
Administration of xylo‐oligosaccharides improves depressive‐like behaviour in mice caused by chronic unpredictable mild stress by altering microbiota composition	42
Performance of green and conventional techniques for the optimal extraction of bioactive compounds in bee pollen	42
A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds	41
Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity	40
Virgin coconut and mustard oleogels as affected by beeswax and candelilla wax: functional, textural, rheological and morphological characteristics	40
In vitro and in vivo effects of pectin-type polysaccharides isolated from crabapples (Malus prunifolia) on inflammatory colitis models	40
Effects of two kinds of Bacillus on flavour formation of Baijiu solid‐state fermentation with pure mixed bacteria	38
Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins	38
Using ohmic heating to shorten the tempering time for frozen fish	38
Effect of calcium on pouch processing quality in organic dry beans (Phaseolus vulgaris) and comparison of processing quality in cans and pouches	36
Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products	36
Identification of key aroma‐active compounds in long shelf‐life yoghurt and milk produced by different pre‐sterilisation processes of raw milk using SBSE‐GC × GC–O–MS	34
Solid-state fermentation by Aspergillus niger and Lactobacillus plantarum improved the nutritional and physicochemical properties of wheat bran and whole wheat bread	34

Correction to: Development of functional rabbit meat nuggets fortified with Moringa oleifera: a novel approach to improve nutritional and storage stability	34
Antifungal activity of surfactin produced by Bacillus subtilis against phytopathogenic fungi in apple and strawberry: an in vitro and in vivo study	34
The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper	34
Effects of damaged starch on the rheological properties of starch–gluten dough	33
Valorization of Dialium guineense fruit seeds as a new hydrocolloid for food application	32
Inactivation efficacy of intense pulsed light and cold atmospheric plasma on spot-inoculated Escherichia coli on pecan halves	32
Sorbitol impregnation reduces freeze-thaw damage in potato slices subjected to different freezing methods	32