OOIR: Observatory of International Research

Papers

(The H4-Index of Food Research International is 73. 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 2020-03-01 to 2024-03-01.)

Article	Citations
Phenolic composition, antioxidant potential and health benefits of citrus peel	284
Bio-based active food packaging materials: Sustainable alternative to conventional petrochemical-based packaging materials	275
Film formation and deposition methods of edible coating on food products: A review	257
Phenolic acids from vegetables: A review on processing stability and health benefits	207
Review of pesticide residue analysis in fruits and vegetables. Pre-treatment, extraction and detection techniques	204
A critical review on intelligent and active packaging in the food industry: Research and development	190
Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications	190
Role of dietary polyphenols on gut microbiota, their metabolites and health benefits	178
Postbiotics and paraprobiotics: From concepts to applications	177
Review of the relationships among polysaccharides, gut microbiota, and human health	163
Spirulina for the food and functional food industries	161
A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations	160
Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications	159
Recent advances in improving stability of food emulsion by plant polysaccharides	152
Edible packaging: Sustainable solutions and novel trends in food packaging	147
Health issues and technological aspects of plant-based alternative milk	146
A review of NMR analysis in polysaccharide structure and conformation: Progress, challenge and perspective	143
Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review	141
Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O)	138
Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate	136
Mitigation of emerging implications of climate change on food production systems	133
Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS	133
Meat consumption: Which are the current global risks? A review of recent (2010–2020) evidences	133
Bioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments – A review	129
Anthocyanins: New techniques and challenges in microencapsulation	122

Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review	122
Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis	117
Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review	116
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages	114
Cold-pressed rapeseed (Brassica napus) oil: Chemistry and functionality	113
Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview	113
Inhibitory effect of phenolic compounds and plant extracts on the formation of advance glycation end products: A comprehensive review	111
Valorization of by-products from olive oil industry and added-value applications for innovative functional foods	111
Highland barley: Chemical composition, bioactive compounds, health effects, and applications	100
Trends and advances in edible biopolymer coating for tropical fruit: A review	99
Bioactive proteins and phytochemicals from legumes: Mechanisms of action preventing obesity and type-2 diabetes	98
A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins	95
Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition	95
Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage	95
4D printing of products based on soy protein isolate via microwave heating for flavor development	93
Current viticultural techniques to mitigate the effects of global warming on grape and wine quality: A comprehensive review	92
Relationships between food and diseases: What to know to ensure food safety	90
Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry	90
Investigation of phenolic compounds, antioxidant and anti-inflammatory activities in stingless bee honey (Meliponinae)	89
Antioxidant compounds from microbial sources: A review	89
Antioxidant and antimicrobial applications of biopolymers: A review	88
Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products	87
Edible flowers: Bioactive profile and its potential to be used in food development	87
Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages	86
Pu-erh tea ameliorates obesity and modulates gut microbiota in high fat diet fed mice	83
The potential of anthocyanins in smart, active, and bioactive eco-friendly polymer-based films: A review	83
Co-encapsulation of Vitamin C and β-Carotene in liposomes: Storage stability, antioxidant activity, and in vitro gastrointestinal digestion	82
Isolation, characterization and application of a polyvalent phage capable of controlling Salmonella and Escherichia coli O157:H7 in different food matrices	82
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation	82
Nanotechnology application in food packaging: A plethora of opportunities versus pending risks assessment and public concerns	81
Coffee silverskin extracts: Quantification of 30 bioactive compounds by a new HPLC-MS/MS method and evaluation of their antioxidant and antibacterial activities	81
Aroma compounds identified in cooked meat: A review	81
Health promoting microbial metabolites produced by gut microbiota after prebiotics metabolism	80
Review of the application of pulsed electric fields (PEF) technology for food processing in China	80
Protein digestion of different protein sources using the INFOGEST static digestion model	79
Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content	78
Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem	78
Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin	76
Microencapsulation of vitamins in food applications to prevent losses in processing and storage: A review	76
Bioactive components of mushrooms: Processing effects and health benefits	75
Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review	75
Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter	75
Novel strategies for degradation of aflatoxins in food and feed: A review	74
Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil	73
Melatonin delays leaf senescence of postharvest Chinese flowering cabbage through ROS homeostasis	73
Curcumin alleviates high-fat diet-induced hepatic steatosis and obesity in association with modulation of gut microbiota in mice	73
Vegan probiotic products: A modern tendency or the newest challenge in functional foods	73
Beneficial effects of flaxseed polysaccharides on metabolic syndrome via gut microbiota in high-fat diet fed mice	73