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 2022-08-01 to 2026-08-01.)

Article	Citations
Editorial Board	58
Comparison of milk-clotting activity measurement using the Berridge's operator-based approach and a proposed digital method	55
Editorial Board	52
Editorial Board	51
Evaluation of in vitro antirotaviral activity of lactoferrin from different species using a human intestinal model	46
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]	43
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	42
Non-covalent interactions of the β-Lactoglobulin-Linoleic acid complexes system: Focus on binding mechanisms, interfacial properties, and functional properties	41
A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product	40
Application of homogenization in the manufacture of reduced-fat sheep milk cheese	40
Similarity index and soap forming capacity in milk fat- and OPO-containing infant formulas	40
Branched-chain fatty acids in dairy products: Composition and health benefits	39
Geographical and seasonal dynamics of nutritional and functional profiles in Maiwa yak milk from the Qinghai-Tibetan Plateau	35
Differential enzymatic susceptibility and functionality of milk protein concentrates in liquid or powder form reconstituted to a 10% protein level	35
Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments	35
Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese	33
Application of electrospun biomimetic packaging materials for prolonged preservation and quality retention of Mongolian cheese	33
Stabilization of lactoferrin in ethanol–water systems by theanine: Mechanisms and functional implications	33
The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture	32
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	32
Changes in milk components, amino acids, and fatty acids of Bactrian camels in different lactation periods	32
Bovine colostrum casein: Post-partum dynamics of micelle size, content, and associated traits	29
Health implication of lactose intolerance and updates on its dietary management	29
Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese	28
Physicochemical properties of fluid milk with different heat treatments and HS-GC-IMS identification of volatile organic compounds	28

Editorial Board	28
Development of a functional dulce de leche (milk jam) with prebiotic carbohydrates and Lacticaseibacillus rhamnosus GG	27
Comprehensive identification and absolute quantification of milk oligosaccharides in 25 commercial young child formulas	27