OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Food Science and Technology is 35. 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 2022-08-01 to 2026-08-01.)

Article	Citations
Correction to: Development of functional rabbit meat nuggets fortified with Moringa oleifera: a novel approach to improve nutritional and storage stability	105
Understanding the antihepatocarcinogenic activity of typical flavonoids from Citri Reticulatae pericarpium and their mechanism via HepG2 cells apoptosis experiment and molecular docking	97
Synergistic effect of egg white protein particles and rhamnolipid on improving the bioavailability of curcumin carried in high internal phase emulsions	70
Valorization of Dialium guineense fruit seeds as a new hydrocolloid for food application	67
Development of a polyallylamine hydrochloride hydrogel imprinted with xylose for the purification of xylose from sugar mixture	64
Fried food intake and sleep quality: the mediating role of acrylamide and a preliminary exploration of underlying mechanisms	62
Improving the antioxidant activity of yogurt through black and green tea supplementation	61
Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods	60
Tef and fonio‐morphology, determination of amino acids, phenolic compounds and antioxidant capacity of two gluten‐free grains	60
Exploring the use of portable infrared spectroscopy as a quality assurance tool for the Australian Native/Traditional food industry: a case study on finger lime (Citrus australasica)	60
Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds	60
Effects of damaged starch on the rheological properties of starch–gluten dough	57
The activity of β‐mannanase in the commercial enzyme Pectinex Ultra SP‐L and its use for the production of mannooligosaccharides from copra meal	57
Alternative proteins as fish meal substitution in diets for largemouth bass ( Micropterus salmoides ): a mini review	54
Effect of different hydrolysis methods on composition and functional properties of fish protein hydrolysate obtained from Bigeye tuna waste	52
Structural alterations and property improvements of corn bracts insoluble dietary fibre via various modification methods: microwave, ultrasound, enzymati	51
Co-encapsulation of vitamin D₃ and folic acid in anhydrous milk fat solid lipid nanoparticles via a solvent-free double emulsion method: enhanced stability, controlled release, and gastrointestinal pr	49
The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper	49
Postbiotic emissaries: a comprehensive review on the bioprospecting and production of bioactive compounds by Enterococcus species	45
Next-generation non-thermal technologies for sustainable postharvest preservation: a five-dimensional evaluation framework for climate-smart food systems	45
Effect of high-voltage electrostatic field combined with composite preservatives on quality changes in rainbow trout during ice-temperature storage	44
Reducing curing time via a shell-less method: a comparative analysis of flavour characteristics in salted egg yolk	42
Recovery of the phenolic compounds from artificial cultivated Sanghuangporus vaninii using a green method and biological properties of phenolic extract	41
An analytical investigation of hydroxylated cinnamoyl polyamines as biomarkers of commercial bee pollen botanical origin	41
Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity	40

Effect of transglutaminase in conjunction with glucono‐δ‐lactone treatment on the antigenicity and conformational structure of β‐conglycinin	40
Optimising decolourization and nitrogen component properties of corn protein hydrolysate: impact of activated carbon dosage and pH	40
Preparation and characterisation of silybin nanoemulsions based on complex emulsifiers: stability, in vitro release properties and antioxidant capacity	39
The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch	38
Breaking the biofilm barrier: vitamin C as a novel strategy against multidrug-resistant Salmonella Typhimurium	38
Comparative studies on the stabilisation of whey protein dispersions by using various polysaccharides: used to improve the stability of liquid inflammatory bowel disease formula food for special medic	37
Using ohmic heating to shorten the tempering time for frozen fish	36
Effect of calcium on pouch processing quality in organic dry beans (Phaseolus vulgaris) and comparison of processing quality in cans and pouches	36
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala	35
Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties	35