OOIR: Observatory of International Research

Papers

(The H4-Index of Food Research International is 76. 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 2022-01-01 to 2026-01-01.)

Article	Citations
Corrigendum to “Comparative metabolomics of flavonoids in twenty vegetables reveal their nutritional diversity and potential health benefits” [Food Res. Int. 164 (2023) 112384]	338
Formation and control of heterocyclic amines and advanced glycation end products in traditional Chinese braised pork belly: The role of food additives	285
Editorial Board	205
Multi-omic approaches provide insights into the molecular mechanisms of Sojae semen germinatum water extract against overactive bladder	191
Editorial Board	188
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry	165
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	165
Main urinary biomarkers of golden berries (Physalis peruviana) following acute and short-term nutritional intervention in healthy human volunteers	159
Investigation of pectolytic and PR genes expression, quality and phytochemical contents in organic and non-organic table grapes at harvest and during storage	150
Editorial Board	143
Plant protein-quercetin complexation in food product development	134
Interesterified palm oil promotes insulin resistance and altered insulin secretion and signaling in Swiss mice	133
Unrevealing the in vitro impacts of Cereus jacamaru DC. cladodes flour on potentially probiotic strains, selected bacterial populations, and metabolic activity of human intestinal microbiota	132
“That Looks Like My Kitchen!” − Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VR	130
Editorial Board	126
Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems	126
A comprehensive comparative analysis of fatty acid profiles and GC–MS based metabolomics in Barbari and Beetal goat milk	125
Hydrogels to reduce the pH in wines: Effects on phenolic composition and chromatic characteristics	123
Humidity-responsive release of E-2-Hexenal based on Michael addition reaction for berry spoilage control	122
Use of infrared spectroscopy ATR-FTIR as a rapid alternative for Colombian cocoa liquors: classification varieties and estimation of volatile compounds concentration	116
Guamirim (Myrcia oblongata DC.): An unexplored native Brazilian berry rich in phenolic compounds and its application in muffins	114
Editorial Board	113
Green tea fermented by Ganoderma lucidum presented anti-obesity properties via enhanced thermogenesis in vitro and on C57BL/6J mice	112
Baru (Dipteryx alata) proteins as plant-based carriers for flavanones: Exploring the kinetics and thermodynamics of complex formation	109
Comparative study of encapsulated cannabidiol ternary solid dispersions prepared by different techniques: The application of a novel technique jet milling	109

Changes in urinary metabolomics after meat-containing meals with and without cruciferous or apiaceous vegetables indicate modulation of nucleotide metabolism in addition to xenobiotic metabolism: A ra	109
Flax Lignans modulate the digestion and absorption of α-linolenic acid in sunflower phospholipid-stabilized nanoemulsions: In vitro digestion simulation and in vivo studies in mice	108
Influences of thioalcohols on the release of aromas in sesame-flavor baijiu	107
Flat bread baking: Single to double layer transition	107
Gellan–aloe vera aerogels for active food packaging: Structural properties and antimicrobial performance	106
A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning	99
Efficacy of Brazilian and Mexican front-of-package nutrition labeling systems on simulated online purchase of non-alcoholic beverages by adolescents: A randomized controlled study	99
Chitosan augments bioactive properties and drought resilience in drought-induced red kidney beans	97
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage	97
Coffee fermentation process: A review	95
Effects of distinct n-6 to n-3 polyunsaturated fatty acid ratios on insulin resistant and AD-like phenotypes in high-fat diets-fed APP/PS1 mice	95
Quality assessment of commercial dried ginger (Zingiber officinale Roscoe) based on targeted and non-targeted chemical profiles and anti-inflammatory activity	95
Impact of chickpea hummus on postprandial blood glucose, insulin and gut hormones in healthy humans combined with mechanistic studies of food structure, rheology and digestion kinetics	94
Enhancing emulsifying properties of coconut endosperm pomace cellulose through ball milling, plasma, and ultrasonication: Structural modification-driven interfacial behavior and Pickering emulsion sta	94
Changes in the ability of Listeria monocytogenes to resist thermal treatment and simulated gastric condition after exposure to sequential stresses in minced meat	94
Precursor template-induced egg white-derived peptides self-assembly for the enhancement of curcumin: Structure, environmental stability, and bioavailability	94
Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins	94
Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity	92
Simulated analog crayfish meat based on 3D print: Effect of crayfish oil emulsion on gel properties of surimi	92
Mechanism and application of phenyllactic acid on the control of yogurt post-acidification caused by Lactobacillus bulgaricus	92
Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage	91
Oral processing and oral comfort appreciation of whey-enriched dairy products by older adults	90
Anti-diabetic effect of hesperidin on palmitate (PA)-treated HepG2 cells and high fat diet-induced obese mice	88
Analysis and comparison of lipids in Saanen goat milk from different geographic regions in China based on UHPLC-QTOF-MS lipidomics	88
Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek	87
Comparative in vivo study on the digestion behaviors of three typical saturated dietary fats in Sprague Dawley rats	86
Modulation of gut microbiota and storage stability of yogurt fortified with novel EPS-producing Lactiplantibacillus plantarum DPA1C	85
Development of endolysin-integrated pH-responsive antiadhesive and antibacterial coatings with nanorods for the prevention of cross-contamination in fresh produce	85
Structural, functional and proteomic differences of proteins extracted from white garlic and Laba garlic	85
Effect of edible oil type on the formation of protein-bound Nε-(carboxymethyl)lysine in roasted pork patties	85
Encapsulation of oleanolic acid into cyclodextrin metal-organic frameworks by co-crystallization: Preparation, structure characterization and its effect on a zebrafish larva NAFLD model	84
Natural antimicrobials synergistically coupled with nanomotors: An innovative strategy for biofilm eradication	83
Mechanism of high glycine dosage promoting degradation and oxidation of sorbitol for browning	83
Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein	83
Antiproliferative effects and main molecular mechanisms of Brazilian native fruits and their by-products on lung cancer	82
Applications of metabolomic techniques to explore the diversity of phenolic compounds in pseudocereals: Effects of processing and health implications	81
Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews	81
Climate change threatens the microbiological stability of non-refrigerated foods	81
Electroluminescence aptasensor based on tetrahedral DNA nanostructure with exonuclease-assisted target cycling for detection of acetamiprid	80
Enzymatic characteristics and catalytic mechanisms of opine dehydrogenases from jumbo squid (Dosidicus gigas) for acidic opine formation	80
Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment	79
In vitro DIAAS of Swiss soybean cultivars using the INFOGEST model: Increase in protein quality from soybean to soymilk and tofu	79
Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals “Spatial-Temporal-Content” changes of parishins in Gastrodiae Rhizoma during the steaming process	79
Degradation of sweet corn cob polysaccharides by ultrasound-assisted H2O2/Vc treatment: Structural characterization and hypoglycemic effects in vitro and in vivo	79
Robotic-automated vs. manual deep-frying of laver snack (Kimbugak): quality and uniformity comparison	78
Lesser mealworm (A. diaperinus) protein as a replacement for dairy proteins in the production of O/W emulsions: Droplet coalescence studies using microfluidics under controlled conditions	78
Dynamic changes in flavor characteristics of marinated silver carp during marinating: Insight from amino acid metabolic pathways	78
Impact of salt and alkali on the cooking quality of noodles with different wheat starch granule sizes and the underlying mechanisms	78
Multimodal integration: Mechanisms of temperature dynamics and quality formation critical period in Daqu	78
Camel milk endogenous peptides ameliorated hyperglycemia in high-fat diet-fed C57BL/6 J mice in association with modulation of gut microbiota and the IRS/Akt and JNK/p38 pathways	77

Protecting the power of organic propolis: microencapsulation preserves phenolic bioactivity through digestion and intestinal transport	77
Hemp microgreens as an innovative functional food: Variation in the organic acids, amino acids, polyphenols, and cannabinoids composition of six hemp cultivars	76
Advances of nanofluid in food processing: Preparation, thermophysical properties, and applications	76