OOIR: Observatory of International Research

Papers

(The H4-Index of Food Research International is 67. 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
Chemical stability and reaction kinetics of thiamine mononitrate in the aqueous phase of bread dough	262
Mastication of crisp bread: Role of bread texture and structure on texture perception	236
Use of metabarcoding and source tracking to identify desirable or spoilage autochthonous microorganism sources during black olive fermentations	230
Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff	218
Development of multi-species biofilm formed by thermophilic bacteria on stainless steel immerged in skimmed milk	215
Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product	181
Combined metabolome and transcriptome analysis reveal the mechanism of selenate influence on the growth and quality of cabbage (Brassica oleracea var. capitata L.)	144
Super antioxidant and high antibacterial ability bi-functional xylitol/2-hydroxypropyl-β-cyclodextrin carbon dots with hydroxyl-functionalized for rainbow trout preservation	133
Mead production and quality: A review of chemical and sensory mead quality evaluation with a focus on analytical methods	132
Can operational parameters impact spray-dried bacteria viability and production costs? An experimental study with autochthonous Lactococcus lactis subsp. lactis isolated from Amazonian artisanal chees	129
Insight into the mechanism of gel properties, microstructure and flavor of surimi gels improved by wheat bran with different particle sizes	113
Development and characterization of soy protein-based custard-like soft foods for elderly individuals with swallowing difficulties	112
Xylooligosaccharides: A comprehensive review of production, purification, characterization, and quantification	110
Development of pullulan/gellan gum films loaded with astaxanthin nanoemulsion for enhanced strawberry preservation	107
Surfactant-free W/O high internal phase emulsions co-stabilized by beeswax and phytosterol crystal scaffold: A promising fat mimetic with enhanced mechanical and mouthfeel properties	107
Enhancing shelf-life of dried goji berry: Effects of drying methods and packaging conditions on browning evolution	106
Towards microbial consortia in fermented foods for metabolic engineering and synthetic biology	105
Impact of polysaccharide addition on the technological aspects of low lactose milk powders	103
Highly sensitive smart chitosan/zein film cross-linked with Fe2+ chelated red radish anthocyanins nanoparticles for mushroom freshness monitoring	102
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage	99
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07	99
A comprehensive review on anti-allergic natural bioactive compounds for combating food allergy	99
Chitosan suspension enriched with phenolics extracted from pineapple by-products as bioactive coating for liposomes: Physicochemical properties and in vitro cytotoxicity	98
Modeling Geobacillus stearothermophilus spores inactivation in plant-based drinks to design UHT processing	97
Preparation and texture assessment of purple red rice bran anthocyanins-rice starch based dysphagia food masses	97

Effect of nutrition warning, brand, and claims on the perception of product healthiness by Brazilian consumers	97
Strong, tough, antibacterial, antioxidant, biodegradable multi-functional intelligent hydrogel film for real-time detection and maintenance of salmon freshness	96
Antibacterial activity of zinc oxide nanoparticles against Shewanella putrefaciens and its application in preservation of large yellow croaker (Pseudosciaena crocea)	94
Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights	92
Ice-sonication enzymatic extraction: A novel approach for enhancing honey-infused ready-to-drink black tea with comparative analysis of honey types	92
Evaluation and validation of angiotensin-converting enzyme inhibitory activity of moringa oleifera, quercetin, and isoquercetin: A comparative study of fluorescence and absorbance measurement methods	91
Effects of catechins with different structure characteristics on the structure and properties of gluten-catechin covalent complex	91
A comprehensive quantitative LC-MS/MS method for rapid gelatin source identification in food products: Comparison with PCR	90
Fabrication and saltiness enhancement of salt hollow particles by interface migration	89
Inactivation of Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus by sequential light-emitting diodes (LEDs) treatment at 365 nm and 420 nm	87
Authenticating vintage in white tea: Appearance-taste-aroma-based three-in-one non-invasive anticipation	87
Hazelnut skin polyphenolic green extract as a promising natural antioxidant in pork burgers: Assessment of quality parameters and consumer acceptance	87
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation	87
Butyrate: A potential mediator of obesity and microbiome via different mechanisms of actions	86
Identification of the key tryptophan metabolic characteristics of Lactiplantibacillus plantarum for aryl hydrocarbon receptor activation and ulcerative colitis alleviation	85
Alcogels based on secalin and konjac glucomannan composites for the controlled release of curcumin	84
Modulating the highland barley hordein/glutelin ratio can improve reconstituted fermented dough characteristics to promote Chinese Mantou quality	83
The influence mechanism of rice protein on leached amylose molecular structure: Steric hindrance effect of protein bodies	83
Physical and oxidative stability of babassu (Orbignya phalerata mart) oil in water nanoemulsions: Effect of oil and guar gum concentrations	80
A novel sensor array with ability to respectively identify phenol and ketone for the precise discrimination of origins of raw Pu-erh and its counterfeiting	80
Preparation of Fangxian traditional Xiaoqu and its evolution of microbial communities and aroma compounds during fermentation	79
Dietary polysaccharides from dragon fruit pomace, a co-product of the fruit processing industry, exhibit therapeutic potential in high-fat diet-induced metabolic disorders	78
Development of endolysin-integrated pH-responsive antiadhesive and antibacterial coatings with nanorods for the prevention of cross-contamination in fresh produce	77
Impact of storage temperature and ultraviolet irradiation on rotavirus survival on food matrices	76
Editorial Board	76
Nutritional and technological potential of umbu-caja and soursop co-product flours	75
Eurotium-Cristatum fermented black tea alleviates ulcerative colitis through the PPARγ-NF-κB signaling axis	75
Lipophilic antioxidants in edible oils: Mechanisms, applications and interactions	74
Insect-based food products: A scoping literature review	73
Changes in flavor quality of marinated Chinese mitten crab (Eriocheir sinensis) with vacuum pack during cold storage	73
Characterization, adsorption kinetic and in vitro release behavior of curcumin loaded with porous mannitol and porous lactose: Template agent method vs. Pore-forming agent method	73
Photodynamic inactivation mediated by natural alizarin on bacteria for the safety of fresh-cut apples	72
Responses of intestinal microbiota to inulin was initial microbiota context dependent and affected by the supplementation dosage	72
Heterogeneous amylopectin delays short-term retrogradation via fabricating a binary gel network within steamed cold noodles	71
Vegetables containing sulfur compounds promote trans-isomerization of unsaturated fatty acids in triacylglycerols during the cooking process	71
Fates of bioactive compounds and antioxidant activities of red pitaya pulp upon in vitro gastrointestinal digestion	71
Label-free quantitative proteomics of commercial rice beverages reveals the presence of high amounts of exogenous amylases	70
Technological innovations for reducing tomato loss in the agri-food industry	70
Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function	69
Adolescents as food designers: The value of co-creation for the development of healthy dairy products	68
Hypoglycemic effect and intestinal transport of phenolics-rich extract from digested mulberry leaves in Caco-2/insulin-resistant HepG2 co-culture model	68
Mechanisms by which Ganglioside GM1, a specific type of glycosphingolipid, ameliorates BMAA-induced neurotoxicity in early-life stage of zebrafish embryos	68