OOIR: Observatory of International Research

Papers

(The H4-Index of International Dairy Journal is 30. 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 2021-05-01 to 2025-05-01.)

Article	Citations
Changes in milk components, amino acids, and fatty acids of Bactrian camels in different lactation periods	73
A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product	70
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	63
Orthogonal processing strategies to create “phage-free” whey – Membrane filtration followed by thermal or ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophages	54
Similarity index and soap forming capacity in milk fat- and OPO-containing infant formulas	53
Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments	53
Analysis of peptides and small proteins in preparations of horse milk exosomes, purified on anti-CD81-Sepharose	49
Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese	48
Comparison of milk-clotting activity measurement using the Berridge's operator-based approach and a proposed digital method	44
Editorial Board	44
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	40
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]	39
Editorial Board	39
Evaluation of in vitro antirotaviral activity of lactoferrin from different species using a human intestinal model	38
Health implication of lactose intolerance and updates on its dietary management	38
Use of GC–MS and 1H NMR low-level data fusion as an advanced and comprehensive metabolomic approach to discriminate milk from dairy chains based on different types of forage	37
Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder	37
Editorial Board	36
The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture	35
Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules	35
Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese	35
Physicochemical properties of fluid milk with different heat treatments and HS-GC-IMS identification of volatile organic compounds	35
Bovine colostrum casein: Post-partum dynamics of micelle size, content, and associated traits	34
Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores	34
Editorial Board	33

Unveiling the culturable bacterial diversity, pathogens and impact of seasonality on microflora of raw goat milk: A phylogenetic outlook	32
An extraordinary dairy phage and its properties: Occurrence, growth, inactivation, survival	32
Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter	31
Understanding and mitigating adverse biological responses resulting from β-casomorphin-7: Strategies, challenges, and future directions – A review	31
Characterisation of antibiotic resistant Staphylococcus species and molecular identification of mecA and toxic shock syndrome toxin-1 (tsst-1) genes of Staphylococcus aureus isolates from cows' milk	30
Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey	30