OOIR: Observatory of International Research

Papers

(The H4-Index of International Dairy Journal is 27. 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
Physicochemical properties of fluid milk with different heat treatments and HS-GC-IMS identification of volatile organic compounds	82
Assessment of sanitiser efficacy against Staphylococcus spp. isolated from Minas Frescal cheese producers in São Paulo, Brazil	65
Component partitioning during microfiltration and diafiltration of whey protein concentrate in the production of whey protein isolate	63
The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems	50
Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder	48
Changes in milk components, amino acids, and fatty acids of Bactrian camels in different lactation periods	46
The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates	46
Contents and evolution of potential furfural compounds in milk-based formula, ultra-high temperature milk and pasteurised yoghurt	45
Structural and functional characterisation of Maillard reaction products from casein-acid hydrolysate-sugars model system using multi-spectroscopic approach	42
The bovine colostrum and milk metabolome at the onset of lactation as determined by 1H-NMR	36
Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation	34
Variation of nutritional and microbiological properties of milk in relation to climate adaptation strategies across dairy production systems in West Africa	33
pH-induced changes in β-casomorphin 7 structure studied by 1H nuclear magnetic resonance and Fourier-transform infrared spectroscopy	32
Effects of protein supplementation strategy and genotype on milk composition and selected milk processability parameters in late-lactation spring-calving grazing dairy cows	31
Quantification of bovine α-lactalbumin in infant milk formula using LC-MS	31
Kinetic and thermodynamic study of aspartic protease extracted from Withania coagulans	31
Editorial Board	31
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	30
Preparation of nano-immobilised β-galactosidase using mesoporous silicon dioxide nanoparticles and its efficiency in production of galactooligosaccharides	29
Bovine colostrum casein: Post-partum dynamics of micelle size, content, and associated traits	29
Safety assurance assessment of palmito cheese: A Mesoamerican pasta filata unripe artisanal cheese	29
Effect of compositional variation on physico-chemical and structural changes in infant formula during storage	29
Editorial Board	28
The turbidity of heated milk in relation to particle size and protein distributions between the casein micelles and the serum phase	28
Editorial Board	27

The denaturation of whey proteins in a processed cheese environment	27
Editorial Board	27
Preventive effect on intestinal inflammation and modulation of the microbiota of ‘Nordestino’ donkey milk in experimental DNBS-induced colitis in mice	27
Effect of Streptococcus thermophilus cell deposition on flux reduction during ultrafiltration of whey constituents	27
Use of thermal-treated or high-pressure treated liquid micellar casein concentrate as an ingredient to manufacture a high-protein content yoghurt	27