OOIR: Observatory of International Research

Papers

(The H4-Index of International Dairy Journal is 28. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Editorial Board	54
Application of electrospun biomimetic packaging materials for prolonged preservation and quality retention of Mongolian cheese	49
Comparison of milk-clotting activity measurement using the Berridge's operator-based approach and a proposed digital method	49
Differences in post-translational modifications of proteins in milk from early and mid-lactation dairy cows as studied using total ion chromatograms from LC-ESI/MS	45
Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments	43
Editorial Board	43
Editorial Board	42
Corrigendum to “Monitoring the properties during ripening of full-and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk” [International Dairy Journal 150 (2024) 105859]	40
Evaluation of in vitro antirotaviral activity of lactoferrin from different species using a human intestinal model	40
Study of the impact of electro-activated whey on the growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and the antibacterial potency of their supernatant against Sal	39
Non-covalent interactions of the β-Lactoglobulin-Linoleic acid complexes system: Focus on binding mechanisms, interfacial properties, and functional properties	38
Similarity index and soap forming capacity in milk fat- and OPO-containing infant formulas	37
Comparative analysis of high-protein and lactose-reduced semi-skim yogurt production at different scales: Effects on lactic fermentation metabolites, physicochemical, microbiological and physical prop	37
Application of homogenization in the manufacture of reduced-fat sheep milk cheese	36
A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product	36
The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture	33
Stabilization of lactoferrin in ethanol–water systems by theanine: Mechanisms and functional implications	33
Geographical and seasonal dynamics of nutritional and functional profiles in Maiwa yak milk from the Qinghai-Tibetan Plateau	33
Changes in milk components, amino acids, and fatty acids of Bactrian camels in different lactation periods	31
Health implication of lactose intolerance and updates on its dietary management	31
Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese	30
Bovine colostrum casein: Post-partum dynamics of micelle size, content, and associated traits	30
Physicochemical properties of fluid milk with different heat treatments and HS-GC-IMS identification of volatile organic compounds	30
Branched-chain fatty acids in dairy products: Composition and health benefits	30
Editorial Board	29

Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese	29
Exploring the potential of modified potato starch and seaweed salt as structuring agents to design processed cheeses with desirable properties	28
Influence of storage on physicochemical properties of spray-dried infant milk formula powders containing different whey protein-to-casein ratios	28