OOIR: Observatory of International Research

Papers

(The median citation count of Food Science and Technology International is 2. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Development and evaluation of functional whey Mango beverage enriched with novel probiotic bacteria isolated from Egyptian human and cow milks	17
Effective inactivation of hepatitis A virus in the edible Ulva lactuca seaweed using dielectric barrier discharge (DBD)-plasma treatment	15
Valorization of persimmon fruit ( Diospyrus kaki ) waste as a source of carotenoids	14
Biofilm busters: Exploring the antimicrobial and antibiofilm properties of essential oils against Salmonella Enteritidis	14
Preservation of poultry meat using Tetraclinis articulata essential oil during refrigerated storage	13
Preparation and nutritional characterisation of protein concentrate prepared from foxtail millet ( Setaria italica )	12
Use of starter culture on biotransformation processes of Coffea arabica (L.) from Southwestern Antioquia, Colombia	12
Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage	12
Physicochemical and microbiological evaluation of treated Gastrodia elata with combination of slightly acidic electrolyzed water and lithium magnesium si	11
Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties	11
Effect of ultra violet (UV-C) and cold storage on orange juice quality	11
An investigation on the effect of ultrasonication and microfiltration processing on the quality of king coconut ( Cocos nucifera var. aurantiaca) water c	11
Influence of pumpkin ( Cucurbita pepo ) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati	11
Development of ready-to-eat, easy-chewing black peanut kernels for older adults through optimized pre-soaking and steamed softening	10
Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd	10
Regulation of fructose levels on carbon flow and metabolites in yeast during food fermentation	9
Phytochemical profiling of sorghum grains ( Sorghum bicolor ) irradiated with gamma rays, low energy electron beam (LEEB) and high energy electron beam (	9
Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying	8
Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose	8
Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach	8
Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread	8
Evaluation of the antimicrobial effect of encapsulated cumin seed essential oil in chickpea protein–maltodextrin matrix and its potential to extend the shelf life of meatballs	8
Effect of red beet cooking water on yoghurt's physico-chemical, textural and antioxidant characteristics	8
Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties	8
The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh Angelino plums	8

Chitosan-based nanocapsules by emulsification containing PUFA concentrates from tuna oil	7
Exploring the impact of various processing conditions and fermentation methods on the selected physicochemical properties of sweetened dahi (	7
A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper	7
Structure, nutritional composition, and functionality of xylanase/microwave radiation-pretreated tiger nut	7
Production of partially hydrogenated soybean oil with low trans-fatty acids using surface dielectric barrier discharge cold plasma	7
Microbial safety and quality indicators of UV-treated tropical fruit beverages	7
Corrigendum to “Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger”	6
Four-dimensional food printing: A revolutionary approach to next-generation foods	6
Effect of calcium levels on structure and function of mitochondria in yeast under high glucose fermentation	6
Development of an exposure assessment industrial model for Bacillus cereus in rice matrix containing insect chitosan	6
Effect of meat type and fat level on burger meat characteristics: A combined approach using imaging and sensory techniques	6
Effect of corn silk powder on the baking and quality dynamics of muffins	6
Determination of physicochemical properties of faba bean, sunflower meal, and pumpkin seed plant protein concentrates	6
Ancient Latin-American food crops: An overview of their nutraceutical and antiobesity peptides	6
Effect of ozone treatment on microbial and quality alteration of onions during 2 months storage	6
Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choices	6
Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins	6
Encapsulation and drying methods in the production of powdered red cabbage ( Brassica oleracea L.): Chemometrics and Fourier transform infrared spectrosc	5
Evaluation of the effects of canning variables on the mineral composition of canned cowpeas ( Vigna unguiculata l. Walp) using multi-response analysis	5
Modeling the γ-irradiation inactivation kinetics of foodborne pathogens Escherichia coli O157:H7, Salmonella, Staphylococcus aureu	5
Natural polymer-based encapsulation system for Lactiplantibacillus plantarum HD51: Enhanced gastrointestinal stability and functional bioactivity	5
Evaluation of the performance of low-fat (oil-fat) dressings based on chemically modified Guayabo plantain starch ( Musa paradisiaca L.)	5
Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured h	5
The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging	5
Enhanced H ₂ S biogenesis followed by its postharvest application retarded senescence development by promoting multiple antioxidant protection system	5
Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies	5
Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum ( Sorghum bicolor L. Moench) and a sprouted	5
Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours	5
Shelf-life enhancement of silver carp fillets using psyllium gum/sodium-alginate coatings incorporated with Heracleum persicum essential oil and CuO nano	4
Carrageenan functional film integrated with Pickering Emulsion of Oregano Oil Stabilized by Cationic Nanocellulose for Active Packaging	4
Postharvest shelf life extension of minimally processed kale at ambient and refrigerated storage by use of modified atmosphere	4
Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice	4
Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical, microbial, rheological, and sensory properties	4
Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans	4
Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage: Generation and isolation of bioactive peptides	4
Biogenic synthesis of zinc nanoparticles by exopolysaccharide from Lactobacillus fermentum	4
Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions	4
Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus	4
Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica	4
Physicochemical properties and sensory profile of some breeds of rabbits in Algeria	4
Impact of electric field intensity and frequency on polyphenol oxidase inactivation and quality parameters of tender coconut water during Ohmic heating	4
Analysis and health risk assessments of heavy metals and nitrate migration into pickle beverages	4
Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam	4
Prevalence and molecular characterization of shiga toxin-producing Escherichia coli in animal source foods and green leafy vegetables	4
Effect of silver nanoparticles in polyethylene packaging on physicochemical, microbiological, and textural properties of oil cake	4
Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread	4
Potential applications of Rhodomyrtus tomentosa leaf extract as natural anti-staphylococcal additive in food systems: Efficacy and	4
Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee	4
Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia	4
Probiotic set yogurt infused with orange pulp: A multifaceted evaluation of nutritional, antioxidant, and physical attributes	4

Effect of modified atmosphere packaging with different gas mixtures on the texture and muscle proteins of Pacific white shrimp ( Litopenaeus vannamei ) d	4
Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage	4
Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat	4
Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06	3
Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution	3
Effect of modified quinoa flour addition on quality attributes of gluten-free rice bread	3
Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt	3
Growth and survival of Listeria monocytogenes during the manufacture and storage of artisanal kefir	3
Physicochemical properties, volatile compounds and basic spherification of hibiscus ( Hibiscus sabdariffa L.) kombucha beverage	3
Impact of acid and alkali treatments on the nutritional, functional, and structural properties of hull-less barley flour	3
Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork	3
Assessment of physicochemical parameters, bioactive compounds, biological activities, and nutritional value of the most two commercialized pollen types of date palm ( Phoenix da	3
Effect of ultrasound pretreatment and soaking time on Quinoa malting	3
Apple peel flour instead of sugar in sponge cake: Nutritional, sensory, physical, and microbiological evaluation	3
Flaxseed mucilage powder: Influence of drying methods and maltodextrin on physicochemical properties	3
Comparison of modelling approaches for the prediction of kinetic growth parameters of Pseudomonas spp. in oyster mushroom ( Pleuro	3
Prioritization of vegetable-borne biological hazards in Argentina using a multicriteria decision analysis tool	3
Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment	3
Modeling the combined resistance to microwave treatments and salt conditions of Escherichia coli and Staphylococcus aureus	3
Novel immobilization method of Lactiplantibacillus plantarum in grains for dry food products	3
Technological properties, shelf life and consumers’ acceptance of high-fibre cookies prepared with juice processing by-products	3
Combined effect of electrolyzed water (EW) and sonication with equilibrium modified atmosphere packaging for prolonging storage stability of fresh strawberry	3
Optimization of the extrusion parameters for the production of lentil–quinoa extrudates enriched with pumpkin	3
Nutritional value and sensory attributes of plant-based fermented milk: A comprehensive review	3
Synergistic effect of ultrasound and citric acid treatment on functional, structural and storage properties of hog plum ( Spondias mombin L) bagasse	3
The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry ( Vaccinium spp. )	3
The effect of crisping, misting, and storage temperature on the survival or growth of Listeria monocytogenes and natural psychrotrophic bacteria on romai	3
Exploring the antioxidant and antimicrobial efficacy of ethanolic extract of Terminalia arjuna in meat batter	2
Application of ozone technology for mycotoxicological decontamination and its effects on the technological properties of corn starch	2
Application of biodegradable colorimetric films based on purple tomatoes anthocyanins loaded chitosan and polyvinyl alcohol in pork meat	2
Purine nucleosidase (PNase) activity, probiotics potential, and food applicability of a newly-isolated Levilactobacillus brevis LAB42	2
Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs	2
Indicator films based on nano-ZnO, purple tomato anthocyanins and polyvinyl alcohol for application in chicken packaging	2
Ultrasonication and thermosonication applied in the processing of jalapeno pepper ( Capsicum annuum var. annuum	2
Antibacterial, bacteriolytic, and antibiofilm activities of the essential oil of temu giring ( Curcuma heyneana Val.) against foodborne pathogens	2
Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave	2
Fabrication of active whey Protein isolate/oleic acid emulsion based film as a promising bio-material for cheese packaging	2
Eradication of multiple-species biofilms from food industrial and domestic surfaces using essential oils	2
Effect of ultrasound processing on rheological properties and color of green food products	2
Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying	2
Effect of tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice	2
Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp ( Metapenaeus dobsonii) during cooking and free	2
Physicochemical, textural, and sensory properties of low-fat beef sausages formulated with Xanthan-Locust bean gum blends	2
Blending as a sample preparation protocol for mitigating intra- and inter-fruit heterogeneity in sensory analysis of sweetness and acidity in tomatoes	2
Improving microbiological safety and quality of apple juice through lactic acid sanitization and Lacticaseibacillus casei biopreservation	2
Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix	2
Enhancing post-harvest quality of sapota using ultraviolet-C irradiation: A study on efficacy and effects	2
An emerging application of gamma irradiation in reducing higher levels of hydroxymethyl furfural (toxic hazard) in date syrup and enhancing the microbial and nutritional quality	2
Lactic acid bacteria as an adjunct starter culture in the development of metabiotic functional turmeric ( Curcuma longa Linn.) beverage	2
Effect of heat pre-treatment at different temperatures with different cooking techniques on the resistant starch, physicochemical and thermal properties of white rice	2
Effect of peeling, cutting, or shredding of lettuce, carrot, or potato on the efficacy of chlorine disinfection	2
Radio frequency-only thermal processing of skimmed milk powder: Case study on the influence of RF heating profile on quality and Salmonella Typhimurium i	2
Effects of fat level, prebiotics, and production methods on the quality and shelf life of synbiotic kefir from Buffalo milk	2
Process optimisation for enzymatic clarification of indigenous wild watermelon ( Citrullus lanatus ) juice	2
Production of ostrich meat pâtés: Design of a food safety management system	2
Antimicrobial effect of dried koruk ( Vitis vinifera L.) pomace against food-borne pathogens inoculated in kofte	2
Investigations on the shelf life of rainbow trout fillets covered by quinoa biofilms enriched with different essential oils ( Nigella sativa and	2
Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour	2
Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora	2
Thiamine (vitamin B1) levels and sensory properties of cooked rice: Exploring varietal differences	2
Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate	2
Functional properties and sensory profile of coffee prepared by different brewing methods	2
Passion fruit by-products ( Passiflora edulis f. flavicarpa ) as a potential fat replacer in ice cream	2
Ready to reconstitute foxtail millet pudding mix: Preparation and characterization for structural, morphological, physico-chemical, textural and sensory attributes	2
Dry and hydro-thermal processing: A study on the nutritional, physical and functional attributes of raw and germinated sorghum flour	2
Thermal and structural characterisation of resistant starch from Andean roots cultivated in Colombia	2
Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ	2
Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram	2
Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets	2
Synergistic effects of ultrasound combined with aqueous chlorine dioxide on the reduction of Yersinia enterocolitica in leaf mustard (	2
Impact of Cirina butyrospermi treated with ultrasound and boiling, and effect of baking temperature on some quality attributes of rice cookies	2
Microbiological, sensory, and chemical properties of high-quality tempeh made with instant Mosaccha tempeh inoculum powder	2
Double-layer carotenoid-rich emulsions as fat replacers: Application in salad dressings and low-fat chocolate cakes	2
Gluten-free wafer formulation: Development, characterisation and addition of flavourings with antioxidant capacity	2