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 2021-05-01 to 2025-05-01.)

Article	Citations
Postbiotic emissaries: a comprehensive review on the bioprospecting and production of bioactive compounds by Enterococcus species	71
Administration of xylo‐oligosaccharides improves depressive‐like behaviour in mice caused by chronic unpredictable mild stress by altering microbiota composition	71
Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products	67
The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper	64
Synergistic effect of egg white protein particles and rhamnolipid on improving the bioavailability of curcumin carried in high internal phase emulsions	62
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala	55
Effects of the addition of exogenous lipase on lipolysis and lipid oxidation during wet‐curing and dry‐ripening of silver carp inoculated with mixed starter cultures	48
The changes of chemical composition of microencapsulated roselle (Hibiscus sabdariffa L.) seed oil by co‐extrusion during accelerated storage	45
Characterisation of beta‐lactoglobulin/sodium alginate dry films	45
An analytical investigation of hydroxylated cinnamoyl polyamines as biomarkers of commercial bee pollen botanical origin	44
Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods	44
Applying gelatine:chitosan film loaded with nanoemulsified garlic essential oil/α‐tocopherol as active packaging of sliced Omega‐3‐rich mortadella	44
Development of active packaging film reinforced with nano cellulose extracted from Palmyra palm (Borassus flabellifer) residues for prolonging the shelf life of chicken meat	43
Sorbitol impregnation reduces freeze-thaw damage in potato slices subjected to different freezing methods	42
Effect of calcium on pouch processing quality in organic dry beans (Phaseolus vulgaris) and comparison of processing quality in cans and pouches	42
Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives	41
Solid-state fermentation by Aspergillus niger and Lactobacillus plantarum improved the nutritional and physicochemical properties of wheat bran and whole wheat bread	40
Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity	40
Reducing curing time via a shell-less method: a comparative analysis of flavour characteristics in salted egg yolk	39
Occurrence, dietary sources, quantification and bioactivities of natural antioxidant ergothioneine – A longavity vitamin?	39
Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins	37
Valorization of Dialium guineense fruit seeds as a new hydrocolloid for food application	37
Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review	36
Content of polyphenolic compounds, flavonoids, antioxidant activity and antibacterial activity of Jatropha dioica hydroalcoholic extracts against Streptococcus mutans	36
Development of a polyallylamine hydrochloride hydrogel imprinted with xylose for the purification of xylose from sugar mixture	36

Optimising decolourization and nitrogen component properties of corn protein hydrolysate: impact of activated carbon dosage and pH	35
The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch	35
A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds	34
Alkalihalobacillus clausii 088AE as a functional and medical food ingredient: assessment of in vitro protein digestibility and food calorie reduction	33
Performance of green and conventional techniques for the optimal extraction of bioactive compounds in bee pollen	33
Effect of ultrasonic treatment on enzyme activity and bioactives of strawberry puree	33
Does u.v. light affect the total phenolic compound, anthocyanin, antioxidant capacity, and sensory profiles in wines?	32
Application of induced voltage in cloudy apple juice: enzymatic browning and bioactive and flavouring compounds	32