OOIR: Observatory of International Research

Papers

(The TQCC of Food Science and Technology International is 4. 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 2020-11-01 to 2024-11-01.)

Article	Citations
LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage	22
Antibacterial and antibiofilm activity of essential oil of clove against Listeria monocytogenes and Salmonella Enteritidis	21
Optimization of ohmic heating-assisted osmotic dehydration as a pretreatment for microwave drying of quince	20
Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios	20
Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer	18
The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour	16
Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage	16
Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless	16
Removal of aflatoxin b1 and t-2 toxin by bacteria isolated from commercially available probiotic dairy foods	14
Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment	14
Effect of oxalic acid and salicylic acid treatments on the post-harvest life of temperate grown apricot varieties (Prunus armeniaca) during controlled atmosphere storage	13
Production of grape pekmez by Ohmic heating-assisted vacuum evaporation	12
Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce	12
Effect of frozen storage on some characteristics of kefir samples made from cow’s and goat’s milk	12
The levels of bioactive compounds found in raw and cooked Canadian pulses	12
Optimization of flaxseed milk fermentation for the production of functional peptides and estimation of their bioactivities	11
Microencapsulation of probiotics in finger millet milk complex to improve encapsulation efficiency and viability	11
Shelf life enhancement of guava (Psidium guajava cv. Baruipur) stored under pilot scale modified atmosphere storage system	11
Effect of particle size on composition, physicochemical, functional, and structural properties of insoluble dietary fiber concentrate from citrus peel	11
Microencapsulation of Lactobacillus rhamnosus ATCC 7469 by spray drying using maltodextrin, whey protein concentrate and trehalose	11
Zingiber officinale essential oil-loaded chitosan-tripolyphosphate nanoparticles: Fabrication, characterization and in-vitro antioxidant and antibacterial activities	10
Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a	10
Effect of argon-enriched modified atmosphere on the over quality and bioactive compounds of ready-to-use broccoli rabe (Brassica rapa sylvestris L. var. esculenta) during the storage	10
Effects of superheated steam processing on the physicochemical properties of sea rice bran	10
Quality of wheat breads enriched with flour from germinated amaranth seeds	10

Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis	9
Comparison of consumer-based methodologies for optimizing the development of new products: A case study with probiotic chocolate flavored milk	9
Effect of the type of packaging on the shelf life of ground rabbit meat	9
Mathematical modeling of thin layer microwave drying of Jaya fish (Aspidoparia jaya)	9
Evaluation of the effect of neutral electrolyzed water and peroxyacetic acid alone and in combination on microbiological, chemical, and sensory characteristics of poultry meat during refrigeration sto	9
Occurrence and enterotoxin gene profiles of Staphylococcus aureus isolated from retail chicken meat	9
Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin	9
Evaluating the potential for utilising migratory locust powder (Locusta migratoria) as an alternative protein source in peanut-based ready-to-use therapeutic foods	9
Antioxidant properties of Klunzinger’s mullet (Liza klunzingeri) protein hydrolysates prepared with enzymatic hydrolysis using a commercial protease and microbial hydrolysis with Bacillus li	9
Development and validation of a one-step modelling approach for the determination of chicken meat shelf-life based on the growth kinetics of Pseudomonas spp	8
Triticale flour in bakery and rusk products	8
Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools	8
The effect of red and violet light emitting diode (LED) treatments on the postharvest quality and biodiversity of fresh-cut pakchoi (Brassica rapa L. Chinensis)	8
Nanoliposomal thyme (Thymus vulgaris) essential oil: Effects of formulation parameters	8
Physicochemical and structural characterization of starches from Andean roots and tubers grown in Colombia	8
Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality	8
Carrageenan functional film integrated with Pickering Emulsion of Oregano Oil Stabilized by Cationic Nanocellulose for Active Packaging	8
Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates	7
Effect of cold atmospheric plasma torch distance on the microbial inactivation and sensorial properties of ready-to-eat olivier salad	7
Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile	7
Influence of ultrasound application on the microbiota of raw goat milk and some food pathogens including Brucella melitensis	7
Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice	7
Selection of potential probiotics with cholesterol-lowering properties for probiotic yoghurt production	7
Physicochemical, structural, and rheological characteristics of corn starch after thermal-ultrasound processing	6
Bioavailability and radical scavenging power of phenolic compounds of cocoa and coffee mixtures	6
Physical, morphological and storage stability of clove oil nanoemulsion based delivery system	6
Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice	6
Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds	6
Evaluation of the nutritional quality of cereal bars made with pulse flours using desirability functions	6
Effect of gamma irradiation against microbial spoilage of hummus preserved under refrigerated storage	6
Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation	6
Effect of rice bran protein concentrate as wall material adjunct on selected physicochemical and release properties of microencapsulated β-carotene	6
Biodegradable sodium alginate films incorporated with lycopene and β-carotene for food packaging purposes	6
Effect of temperature and soluble solid on Bacillus subtilis and Bacillus licheniformis spore inactivation and quality degradation of pineapple juice	6
Cold plasma technology: An insight on its disinfection efficiency of various food systems	6
Adaptive neuro-fuzzy interface system and neural network modeling for the drying kinetics of instant controlled pressure drop treated parboiled rice	6
High pressure homogenization applied to fruit juices: Effects on microbial inactivation and on maintenance of bioactive components	5
Reduction of Shiga toxin-producing Escherichia coli in a beef abattoir	5
Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed	5
Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries	5
Detection and pathogenic potential of Clostridium difficile in commercial meat and meat products in Brazil	5
Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough	5
Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids	5
Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux	5
W/O/W double emulsion-loaded alginate capsules containing Lactobacillus plantarum and lipophilic sea buckthorn (Hippophae rhamnoides L.) pomace extract in different phases	5
Potential antimicrobial activity of camel milk as a traditional functional food against foodborne pathogens in vivo and in vitro	5
Effects of pulsed ultrasound treatment on the physicochemical and textural properties of chicken myofibrillar protein gel	5
Growth dynamics of lactic acid bacteria and dairy microscopic fungus Geotrichum candidum during their co-cultivation in milk	5
Extracts from jatobá (Hymenaea courbaril L.) peel and seeds: Antioxidant and antimicrobial activities and synergistic effect of extract combinations	5
Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste	5

Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses	5
Impact of pulsed electric field treated milk on quality of paneer and khoa	5
Synergistic inhibition of Salmonella Typhimurium and Staphylococcus aureus in apple jam by cinnamaldehyde and potassium sorbate	4
Prevalence and molecular characterization of shiga toxin-producing Escherichia coli in animal source foods and green leafy vegetables	4
Microencapsulation of Brazilian Cherokee blackberry extract by freeze-drying using maltodextrin, gum Arabic, and pectin as carrier materials	4
Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips	4
Effect of ultra violet (UV-C) and cold storage on orange juice quality	4
Combinational inhibitory action of essential oils and gamma irradiation for controlling Aspergillus flavus and Aspergillus parasiticus growth and their aflatoxins biosynthesis in vitro a	4
Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt	4
The effects of packaging type and storage temperature on some of UHT milk quality indexes	4
Surface conditioning with bacteriophages reduces biofilm formation of Salmonella Heidelberg	4
Effect of Gamma-irradiation on the Physicochemical, Functional, and Antioxidant Properties of Unpigmented Brown Whole Rice Flour	4
Bread preparation by partial replacement of wheat by germinated sorghum	4
Development and characterization of a novel multifunctional film based on wheat filter flour incorporated with carvacrol: Antibacterial, antifungal, and insecticidal potentials	4
Microstructural and chemical properties of gari and eba: Food products from cassava (Manihot esculenta Cranz)	4
Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour	4
The spatial distribution and migration of three typical fungicides in postharvest satsuma mandarin (Citrus unshiu Marc.) fruit	4
Combination of sodium alginate and nitric oxide reduces browning and retains the quality of fresh-cut peach during cold storage	4
Effects of a cold plasma-assisted shrimp processing chain on biochemical and sensory quality alterations in Pacific white shrimps (Penaeus vannamei)	4
Formulation of goat’s milk yogurt with fig powder: Aromatic profile, physicochemical and microbiological characteristics	4
Nutritional quality traits of Mediterranean mussels (Mytilus galloprovincialis): A sustainable aquatic food product available on Italian market all year round	4
Preservative effects of a novel bacteriocin from Lactobacillus panis C-M2 combined with dielectric barrier discharged cold plasma (DBD-CP) on acquatic foods	4
The Effect of Pre- and Postharvest Calcium Gluconate Treatments on Physicochemical Characteristics and Bioactive Compounds of Sweet Cherry during Cold Storage	4