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 2022-06-01 to 2026-06-01.)

Article	Citations
Correction to: Development of functional rabbit meat nuggets fortified with Moringa oleifera: a novel approach to improve nutritional and storage stability	137
Sorbitol impregnation reduces freeze-thaw damage in potato slices subjected to different freezing methods	94
Understanding the antihepatocarcinogenic activity of typical flavonoids from Citri Reticulatae pericarpium and their mechanism via HepG2 cells apoptosis experiment and molecular docking	84
Synergistic effect of egg white protein particles and rhamnolipid on improving the bioavailability of curcumin carried in high internal phase emulsions	69
Valorization of Dialium guineense fruit seeds as a new hydrocolloid for food application	68
Fried food intake and sleep quality: the mediating role of acrylamide and a preliminary exploration of underlying mechanisms	60
Development of a polyallylamine hydrochloride hydrogel imprinted with xylose for the purification of xylose from sugar mixture	60
Improving the antioxidant activity of yogurt through black and green tea supplementation	59
Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds	58
Tef and fonio‐morphology, determination of amino acids, phenolic compounds and antioxidant capacity of two gluten‐free grains	54
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	53
An engineering approach to the 3D printing of K‐Carrageenan /konjac glucomannan hydrogels	52
Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods	50
Development of active packaging film reinforced with nano cellulose extracted from Palmyra palm ( Borassus flabellifer ) residues for prolonging the shel	50
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)	49
Enhancing the probiotic, sensory, and antioxidant properties of Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge through lactic acid fermentation for functional food developmen	49
Effects of damaged starch on the rheological properties of starch–gluten dough	48
The activity of β‐mannanase in the commercial enzyme Pectinex Ultra SP‐L and its use for the production of mannooligosaccharides from copra meal	48
Fruit and vegetable snacks as carriers of probiotics and bioactive compounds: a review	47
Recent developments shaping the future of antimicrobial edible food packaging: a review	46
Antifungal activity of surfactin produced by Bacillus subtilis against phytopathogenic fungi in apple and strawberry: an in vitro and in vivo study	44
Effect of high-voltage electrostatic field combined with composite preservatives on quality changes in rainbow trout during ice-temperature storage	42
Reducing curing time via a shell-less method: a comparative analysis of flavour characteristics in salted egg yolk	41
Virgin coconut and mustard oleogels as affected by beeswax and candelilla wax: functional, textural, rheological and morphological characteristics	39
An analytical investigation of hydroxylated cinnamoyl polyamines as biomarkers of commercial bee pollen botanical origin	39

Recovery of the phenolic compounds from artificial cultivated Sanghuangporus vaninii using a green method and biological properties of phenolic extract	39
Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review	39
Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil	39
Optimising decolourization and nitrogen component properties of corn protein hydrolysate: impact of activated carbon dosage and pH	38
Effect of transglutaminase in conjunction with glucono‐δ‐lactone treatment on the antigenicity and conformational structure of β‐conglycinin	38
Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity	38
Comparing the activity and interactions of the antifungal protein PeAfpA with conventional fungicides and food preservatives against mycotoxigenic fungi	37
Preparation and characterisation of silybin nanoemulsions based on complex emulsifiers: stability, in vitro release properties and antioxidant capacity	37
Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying	37
Breaking the biofilm barrier: vitamin C as a novel strategy against multidrug-resistant Salmonella Typhimurium	36