OOIR: Observatory of International Research

Papers

(The H4-Index of Food Control is 60. 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 2021-02-01 to 2025-02-01.)

Article	Citations
Development of a new chromogenic medium for the enumeration of Bacillus cereus in various ready-to-eat foods	160
Metagenomics reveals the diversity and taxonomy of antibiotic resistance genes in sufu bacterial communities	142
Impedimetric sensing of honey adulterated with high fructose corn syrup	136
Milk reception in a time-efficient manner: A case from the dairy processing plant	117
High-protein nutrition bars: Hardening mechanisms and anti-hardening methods during storage	116
Network analysis for food safety: Quantitative and structural study of data gathered through the RASFF system in the European Union	115
Ensuring authenticity of cinnamon powder: Detection of adulteration with coffee husk and corn meal using NIR, MIR spectroscopy and chemometrics	114
Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8 °C	113
Effect of coffee cherry maturity on the performance of the drying process of the bean: Sorption isotherms and dielectric spectroscopy	112
Linking cocoa quality attributes to its origin using geographical indications	112
Ginger and curcumin can inhibit heterocyclic amines and advanced glycation end products in roast beef patties by quenching free radicals as revealed by electron paramagnetic resonance	111
Simultaneous detection of Bacillus cereus and Staphylococcus aureus by teicoplanin functionalized magnetic beads combined with triplex PCR	108
Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli	98
Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea)	96
Inhibitory mechanisms of cinnamic acid on the growth of Geotrichum citri-aurantii	94
Residue behavior and quality influence of tolfenpyrad and cyromazine in cowpea during simulated household washing process	92
Green and fast quantification of Bisphenol A in instant noodles cup using iridium nanoparticle-modified glassy carbon electrode	92
Pesticide residues, copper and biogenic amines in conventional and organic wines	90
Migration of hazardous substances during peanut oil squeezing for their dietary assessment	89
Explore Chinese consumers' safety perception of agricultural products using a non-price choice experiment	88
European hemp-based food products – Health concerning cannabinoids exposure assessment	88
Synergistic mechanism and enhanced inactivation exhibited by UVA irradiation combined with citric acid against pathogenic bacteria on sliced cheese	87
Effects of Tartary buckwheat on physicochemical properties and microbial community of low salt natural fermented soybean paste	87
Influence of animal production systems on the presence of pathogenic strains of Escherichia coli in the bovine production chain	86
Pre-warning of abiotic factors in maize required for potential contamination of fusarium mycotoxins via response surface analysis	85

Internalization capacity of Salmonella enterica sv Thompson in strawberry plants via root	84
Study on a novel energy-saving cryogenic pre-treatment equipment for walnut kernel peeling	84
Highly sensitive and quantitative fluorescent strip immunosensor based on an independent control system for rapid detection of tetrodotoxin in shellfish	84
Optimization of an OLED-based immunosensor for the detection of tetrodotoxin in mussels	80
A guide to standardise artificial contamination procedures with protozoan parasite oocysts or cysts during method evaluation, using Cryptosporidium and leafy greens as models	78
Authentication of nine poultry species using high-performance liquid chromatography–tandem mass spectrometry	78
Study on activation strategy and effect of protease activity during the post-processing stage of dry-cured meat based on electrical stimulation	76
Rapid detection of Aeromonas hydrophila with a DNAzyme-based sensor	75
Alkaline phosphatase triggered ratiometric fluorescence immunoassay for detection of zearalenone	75
Impact of ultraviolet-C and peroxyacetic acid against murine norovirus on stainless steel and lettuce	74
Development of the POLIVAR model using neural networks as a tool to predict and identify monovarietal olive oils	73
Antibacterial activity of a polyphenol-rich haskap (Lonicera caerulea L.) extract and tannic acid against Cronobacter spp.	72
Degradation efficiency and products of deoxynivalenol treated by cold plasma and its application in wheat	71
Functional edible films/coatings integrated with lactoperoxidase and lysozyme and their application in food preservation	70
Food authentication of almonds (Prunus dulcis mill.). Origin analysis with inductively coupled plasma mass spectrometry (ICP-MS) and chemometrics	69
Consumers’ willingness to pay for GLOBALG.A.P. certified chicken: Empirical evidence from a consumer survey in Bangladesh	69
Closed-tube saltatory rolling circle amplification assay for rapid and visual detection of allergenic cashew nut in foods	67
A socio-technical approach to food safety incident analysis using the AcciMap model in the hospitality sector	67
Inactivation of listerial biofilm on the food-contact surface using thymol and bio-modulated yeast microcarriers	67
Update on the use and abuse of preservatives in meat products	66
Discussion of “Inactivation of foodborne pathogenic and spoilage bacteria by single and dual wavelength UV-LEDs: Synergistic effect and pulsed operation” [Food Control 125 (2021) 107999]	65
Evaluation of Eureka lemon quality during cold storage integrating hyperspectral imaging, 1H NMR and quality parameters in a multi-block data analysis perspective	65
The fault tree analysis (FTA) to support management decisions on pesticide control in the reception of peruvian parchment coffee	65
Rapid detection of the freshness of grass carp (Ctenopharygodon idella) fillets by colloidal gold immunochromatography assay	64
Editorial Board	64
Food safety myths consequences for health: A study of reported gastroenteritis incidence and prevalence in UK, Norway and Germany	64
Effect of storage time on wine DNA assessed by SSR analysis	64
A comment on Giusti et al. (2020) “Mussels (Mytilus spp.) products authentication: A case study on the Italian market confirms issues in species identification and arises concern on commercial names a	61
The efficacy of tragacanth gel incorporated with cell-free supernatants of Lactobacillus sakei and Lactobacillus curvatus for preserving Pacific white shrimp	61
Multi-element and metabolite characterization of commercial Phyllanthi Fructus with geographical authentication and quality evaluation purposes	61
Prevalence and quantitative assessment of foodborne viruses on the imported mussels in Polish market	61
Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging	61
Comment on the paper “Combining Vis-NIR and NIR hyperspectral imaging techniques with a data fusion strategy for the rapid qualitative evaluation of multiple qualities in chicken”	60
Single and multi-laboratory validation of a droplet digital PCR method	60
Risk-based meat inspection and integrated meat safety assurance	60
Post-mortem tissue migration of Anisakis simplex (s.s.) larvae (Nematoda: Anisakidae) in three commercially harvested fish species from the Northeast Atlantic: The role of storage time and temperature	60