OOIR: Observatory of International Research

Papers

(The H4-Index of Food Research International is 68. 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 2021-01-01 to 2025-01-01.)

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
Aromatic profiles and enantiomeric distributions of volatile compounds during the ripening of Dendropanax dentiger honey	181
Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product	144
Combined metabolome and transcriptome analysis reveal the mechanism of selenate influence on the growth and quality of cabbage (Brassica oleracea var. capitata L.)	133
Novel insights from protein degradation: Deciphering the dynamic evolution of biogenic amines as a quality indicator in pork during storage	132
Preparation of core–shell hordein/pectin nanoparticles as quercetin delivery matrices: Physicochemical properties and colon-specific release analyses	129
Protein digestibility of textured wheat protein (TWP)-based meat analogs: (II) Effects of sodium tripolyphosphate	121
Bioactivity assays, chemical characterization, ADMET predictions and network analysis of Khaya senegalensis A. Juss (Meliaceae) extracts	113
Reference LC-MS/MS method to detect fresh cheeses adulteration with whey	112
Digestion and absorption characteristics of iron-chelating silver carp scale collagen peptide and insights into their chelation mechanism	110
Evaluating the human neurotoxicity and toxicological interactions impact of co-occurring regulated and emerging mycotoxins	107
Metabolic profiles and biomarkers of Auricularia cornea based on de-oiled camphor leaf substrate	107
Changes in the ability of Listeria monocytogenes to resist thermal treatment and simulated gastric condition after exposure to sequential stresses in minced meat	106
Phycobiliproteins from algae: Current updates in sustainable production and applications in food and health	105
Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals “Spatial-Temporal-Content” changes of parishins in Gastrodiae Rhizoma during the steaming process	103
Calcium bioaccessibility increased during gastrointestinal digestion of α-lactalbumin and β-lactoglobulin	102
Saltiness enhancement by “má là” umami flavor in NaCl model aqueous and oil-added systems	99
The stability of cell structure and antioxidant enzymes are essential for fresh-cut potato browning	99
Effect of multiple freeze–thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spect	99
Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures	98
Impact of NSLAB on Kazakh cheese flavor	97

The effects of soybean storage under controlled atmosphere at different temperatures on lipid oxidation and volatile compounds profile	97
The efficacy and effect on gut microbiota of an aflatoxin binder and a fumonisin esterase using an in vitro simulator of the human intestinal microbial ecosystem (SHIME®)	97
Intracellular quercetin accumulation and its impact on mitochondrial dysfunction in intestinal Caco-2 cells	96
Comparative study of the inhibitory effects of lotus seedpod oligomeric procyanidins on dietary AGE released from glycated casein during digestion	94
Effects of ultrasonic pre-treatment on physicochemical properties of proteins extracted from cold-pressed sesame cake	92
Valorization of African indigenous leafy vegetables: The role of phyllosphere microbiota	92
Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions	91
Discovery and identification of natural alkaloids with potential to impact insulin resistance syndrome in Cyclocarya paliurus. (Batal) leaves by UPLC-QTOF-MS combined with HepG2 cells	91
Metabolomic insight into the profile, in vitro bioaccessibility and bioactive properties of polyphenols and glucosinolates from four Brassicaceae microgreens	90
Relationship between the mineral content of sugarcane and its genuine derivative, non-centrifugal raw cane sugar	89
The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids	87
Occurrence of ochratoxin A in Sichuan bacon from different geographical regions and characterization and biocontrol of ochratoxigenic Aspergillus westerdijkiae strain 21G2-1A	87
Interactive roles of co-solvents and lemon-oil composition in the fabrication of dilutable clear emulsions	87
Cupuaçu (Theobroma grandiflorum): A Multifunctional Amazonian Fruit with Extensive Benefits	87
Biodegradation of ochratoxin A by Brevundimonas diminuta HAU429: Characterized performance, toxicity evaluation and functional enzymes	86
Simultaneous determination of spiropidion and its five major metabolites in sweet orange fruit and various processing by-products using ultra-high performance liquid chromatography-tandem mass spectro	85
Involvement of DNA methylation in regulating the accumulation of the aroma compound indole in tea (Camellia sinensis) leaves during postharvest processing	84
Insights into “wheat aroma”: Analysis of volatile components in wheat grains cultivated in saline–alkali soil	84
Comprehensive evaluation of the chemical profile and antioxidant potential of buritirana (Mauritiella armata) an underexplored fruit from Brazilian Cerrado	83
Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture	83
Process and quality parameters of convective dried yacon: Influence of ethanol treatment	80
Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction	80
Study of starch molecular structure–property relations provides new insight into slowly digested rice development	79
A novel approach for modulating the spatial distribution of fat globules in acid milk gel and its effect on the perception of fat-related attributes	79
Detoxification of Meghalayan cherry (Prunus nepalensis) kernel and its effect on structural and thermal properties of proteins	78
The collagen market and knowledge, attitudes, and practices of Brazilian consumers regarding collagen ingestion	77
Gelation profile of laccase-crosslinked Bambara groundnut (Vigna subterranea) protein isolate	76
Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurt	76
Transcriptome analysis reveals the molecular mechanisms of the novel Lactobacillus pentosus pentocin against Bacillus cereus	75
Carvacrol-loaded nanoemulsions produced with a natural emulsifier for lettuce sanitization	75
Lipidomic analysis of non-esterified furan fatty acids and fatty acid compositions in dietary shellfish and salmon by UHPLC/LTQ-Orbitrap-MS	74
Human milk oligosaccharides and non-digestible carbohydrates reduce pathogen adhesion to intestinal epithelial cells by decoy effects or by attenuating bacterial virulence	73
Response of microbial community assembly and succession pattern to abiotic factors during the second round of light-flavor Baijiu fermentation	73
Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process	73
Specific metagenomic asset drives the spontaneous fermentation of Italian sausages	72
Shotgun metagenomic sequencing of bulk tank milk filters reveals the role of Moraxellaceae and Enterobacteriaceae as carriers of antimicrobial resistance genes	72
Strategies and perspectives of developing anti-biofilm materials for improved food safety	71
Meta-analysis of microbiomes reveals metagenomic features of fermented vegetables	71
Indian oil sardine (Sardinella longiceps) gut derived Bacillus safensis SDG14 with enhanced probiotic competence for food and feed applications	71
Development of an in vitro distal gastric simulator to mimic the mechanical action of the human stomach	70
Anti-inflammatory effect of two pomegranate seed oils obtained by green technologies in Caco-2 cells using the bioaccessible fraction from in vitro gastrointestinal digestion	70
Improved identification and classification accuracy of wooden breast by jointly using near-infrared spectroscopy and compression speed	69
Nopal beverage (Opuntia ficus-indica) as a non-traditional food: Sensory properties, expectations, experiences, and emotions of low-income and food-insecure Brazilian potential consumers	68
Thermal stability, antioxidant activity and bioavailability of pea protein–naringin Pickering emulsion for enhanced delivery applications	68
Effects of an organic diet intervention on the levels of organophosphorus metabolites in an adult cohort	68