OOIR: Observatory of International Research

Papers

(The H4-Index of Food Control is 62. 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 2021-09-01 to 2025-09-01.)

Article	Citations
Corrigendum to ’Italian tomato-based products authentication by multi-element approach: a mineral elements database to distinguish the domestic provenance’[Food control. 93. (2018). 211–218]	189
LAMP assay coupled CRISPR/LbCas12a system in a single-tube method for visual detection of meat adulteration	170
Concentrations of toxic elements and health risk assessment in arum grown in arsenic-contaminated areas of Bangladesh	160
Rapid and accurate detection of fish allergen within 30 min using a food nucleic acid releaser combined with rapid real time PCR assay	142
Examining market and weather events as signals of an increased probability of Shiga toxin-producing Escherichia coli outbreaks linked to romaine lettuce	139
Evaluation of Eureka lemon quality during cold storage integrating hyperspectral imaging, 1H NMR and quality parameters in a multi-block data analysis perspective	121
Inactivation of listerial biofilm on the food-contact surface using thymol and bio-modulated yeast microcarriers	116
NISIN and gilaburu (Viburnum opulus L.) combination is a cost-effective way to control foodborne Staphylococcus aureus	116
Antibacterial activity of plasma-treated polypropylene membrane functionalized with living Carnobacterium divergens in cold-smoked salmon	115
Editorial Board	111
Virulence, antimicrobial resistance, and dissemination of Campylobacter coli isolated from chicken carcasses in Brazil	110
Microbial inactivation models of Salmonella Typhimurium in radio frequency treated eggs	109
Caviar products sold on Chinese Business to customer (B2C) online platforms: Labelling assessment supported by molecular identification	104
Impact of ultraviolet-C and peroxyacetic acid against murine norovirus on stainless steel and lettuce	104
Temporal dynamics of Escherichia coli O157:H7 transcriptomes on the surface of shredded lettuce	104
The synergistic effect of thurincin H and power ultrasound: An alternative for the inactivation of Listeria innocua ATCC 33090 and Escherichia coli K-12 in liquid food matrices	101
The exotropia food safety cultural conundrum: A case study of a UK fish high-risk processing company	97
Reduction of ochratoxin A from contaminated food by Lactobacillus rhamnosus Bm01	95
Decontamination of deoxynivalenol in Indica rice by cold plasma and the determination of major degradation products	94
Impacts of novel non-thermal processing (NTP) on anti-nutritional compounds of food grains and seeds	94
Artificial intelligence to detect unknown stimulants from scientific literature and media reports	94
Development of the POLIVAR model using neural networks as a tool to predict and identify monovarietal olive oils	92
Development of a new chromogenic medium for the enumeration of Bacillus cereus in various ready-to-eat foods	90
Residue behavior and quality influence of tolfenpyrad and cyromazine in cowpea during simulated household washing process	88
Laser-induced fluorescence spectroscopy enhancing pistachio nut quality screening	87

Kinetics of bread physical properties in baking depending on actual finely controlled temperature	87
Identification by means of molecular tools of the microbiota responsible for the formation of histamine accumulated in commercial cheeses in Spain	87
Customized oral mucosal adhesive film applied with β-carotene-loaded delivery systems using an embedded 3D printing method	87
An enhanced visual detection assay for Listeria monocytogenes in food based on isothermal amplified peroxidase-mimicking catalytic beacon	87
Quantification and risk assessment of pyrethroid residues in seafood based on nanoparticle-extraction approach	86
Rapid collagen peptide mass fingerprinting as a tool to authenticate Pleuronectiformes in the food industry	83
Authentication of Pacific white shrimp (Litopenaeus vannamei) reared in freshwater and seawater areas using fatty acid profiles combined with chemometrics	82
Prioritization of food – pathogen pairs in export refusals of fishery commodities from Indonesia	82
Factors affecting consumers’ food safety behavior in Vietnam	80
A guide to standardise artificial contamination procedures with protozoan parasite oocysts or cysts during method evaluation, using Cryptosporidium and leafy greens as models	80
Multiplex detection of foodborne pathogens by real-time loop-mediated isothermal amplification on a digital microfluidic chip	78
Antibacterial activity of a polyphenol-rich haskap (Lonicera caerulea L.) extract and tannic acid against Cronobacter spp.	77
Evaluation of the efficacy of ethanol, peracetic acid, and quaternary ammonium compounds against murine norovirus using carrier and suspension tests	75
Antimicrobial activity of lime oil in the vapour phase against Listeria monocytogenes on ready-to-eat salad during cold storage and its possible mode of action	73
XAI-empowered IoT multi-sensor system for real-time milk adulteration detection	72
A novel fluorescent aptasensor based on H-shaped DNA nanostructure and hollow carbon-doped nitrogen nanospheres for sensitive detection of AFB1	72
Qualitative assessment on the chances and limitations of food fraud prevention through distributed ledger technologies in the organic food supply chain	72
Occurrence and Co-exposure of aflatoxins and fumonisins in conventional and organic corn	72
Simultaneous heptamerization of nanobody and alkaline phosphatase by self-assembly and its application for ultrasensitive immunodetection of small molecular contaminants in agro-products	71
A study investigating heavy metals in salmonids products marketed in Spain	69
Association between consumers’ food selection and differences in food labeling regarding efficacy health information: Food selection based on differences in labeling	69
Prediction of milk composition using multivariate chemometric modelling of infrared, Raman, and fluorescence spectroscopic data: A review	69
Combination of hydrocooling and thyme essential oil emulsion: Controls postharvest spoilage, maintains quality, and extends shelf-life of sweet cherry	68
First survey on the presence of mycotoxins in commercial bee pollen sourced from 28 countries	68
Establishing a novel procedure to detect deviations from standard milk processing by using online Raman spectroscopy	68
Identification of the animal origin of milk via Laser-Induced Breakdown Spectroscopy	68
Antibacterial mechanism of the novel lipopeptide M3 against Listeria monocytogenes and its application in fish preservation	65
Ensuring authenticity of cinnamon powder: Detection of adulteration with coffee husk and corn meal using NIR, MIR spectroscopy and chemometrics	65
Changes of phenolic profile and antioxidant activity during cold storage of functional flavored yogurt supplemented with mulberry pomace	65
Rapid identification of A1 and A2 milk based on the combination of mid-infrared spectroscopy and chemometrics	64
Profiling bacterial communities and foodborne pathogens on food-associated surface following contact with raw beef, chicken and pork using 16S amplicon metagenomics	63
Degradation efficiency and products of deoxynivalenol treated by cold plasma and its application in wheat	63
A cyclodextrin metal-organic framework loaded with terpinen-4-ol and its application to control gray mold in strawberry	63
Enhancing microorganism inactivation performance through optimization of plate-to-plate dielectric barrier discharge cold plasma reactors	63
Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices	62
Super absorbent resilience antibacterial aerogel with curcumin for fresh pork preservation	62
Linking cocoa quality attributes to its origin using geographical indications	62
pH triggered on-demand tannic acid release via “open-close” of soybean isolate proteins spatial structure for shrimp preservation	62
Biodegradation of cyanide with Saccharomyces cerevisiae in Baijiu fermentation	62