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 2021-02-01 to 2025-02-01.)

Article	Citations
The Effect of Pre- and Postharvest Calcium Gluconate Treatments on Physicochemical Characteristics and Bioactive Compounds of Sweet Cherry during Cold Storage	26
The spatial distribution and migration of three typical fungicides in postharvest satsuma mandarin (Citrus unshiu Marc.) fruit	22
Lipid extract of microalgae Chlorella vulgaris and Arthrospira platensis as a bioactive ingredient	22
Biofilm busters: Exploring the antimicrobial and antibiofilm properties of essential oils against Salmonella Enteritidis	19
Modeling the γ-irradiation inactivation kinetics of foodborne pathogens Escherichia coli O157:H7, Salmonella, Staphylococcus aureus and Bacillus cereus in instant soup	18
Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs	17
Effect of Aloe vera gel coating on organoleptic and nutritional quality of minimally processed carrot	16
Sensory evaluation and chemical composition of Solanum nigrum and Solanum torvum herbal tea and spice	16
Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment	13
Synergistic effect of ultrasound and citric acid treatment on functional, structural and storage properties of hog plum (Spondias mombin L) bagasse	13
Inactivation kinetics of pathogenic bacteria in persimmon using the combination of thermosonication and formic acid	12
Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06 on the sensory properties and consumer liking of Yongchuan douchi	12
Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish	11
Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice	11
Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave	11
Effects of pulsed ultrasound treatment on the physicochemical and textural properties of chicken myofibrillar protein gel	11
Development, characterisation and sensory qualities of probiotic beverage from provitamin A cassava (Manihot esculenta crantz) starch hydrolysate with free and encapsulated Lacticaseibacillu	10
The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging	10
Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin	10
Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios	10
Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment	9
Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum (Sorghum bicolor L. Moench) and a sprouted legume (Phaseolus lunatus L.)	9
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	9
Technological properties, shelf life and consumers’ acceptance of high-fibre cookies prepared with juice processing by-products	9
Ultrasonication and thermosonication applied in the processing of jalapeno pepper (Capsicum annuum var. annuum) sauce	9

Microencapsulation of Lactobacillus rhamnosus ATCC 7469 by spray drying using maltodextrin, whey protein concentrate and trehalose	9
Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours	8
Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough	8
Modeling the combined resistance to microwave treatments and salt conditions of Escherichia coli and Staphylococcus aureus	8
Microstructural and chemical properties of gari and eba: Food products from cassava (Manihot esculenta Cranz)	8
Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia	8
Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee	8
Preservation of poultry meat using Tetraclinis articulata essential oil during refrigerated storage	7
Effect of frozen storage on some characteristics of kefir samples made from cow’s and goat’s milk	7
Physicochemical and structural characterization of starches from Andean roots and tubers grown in Colombia	7
Impact of pulsed electric field treated milk on quality of paneer and khoa	7
Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica	7
Effect of rice bran protein concentrate as wall material adjunct on selected physicochemical and release properties of microencapsulated β-carotene	7
Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer	7
Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools	7
Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ	7
Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy	7
Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages	6
The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry (Vaccinium spp.)	6
Assessment of physicochemical parameters, bioactive compounds, biological activities, and nutritional value of the most two commercialized pollen types of date palm (Phoenix dactylifera L.) in	6
Development of halochromic electrospun labels for non-invasive shelf life assessment of rainbow trout (Oncorhynchus mykiss): Incorporation of barberry anthocyanin extract in protein-based smart	6
Cell wall composition and enzyme-related activities in eggplant as affected by hot water, 1-MCP and calcium chloride treatments	6
Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation	6
Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt	6
Combinational inhibitory action of essential oils and gamma irradiation for controlling Aspergillus flavus and Aspergillus parasiticus growth and their aflatoxins biosynthesis in vitro a	6
Analysis and health risk assessments of heavy metals and nitrate migration into pickle beverages	6
Passion fruit by-products (Passiflora edulis f. flavicarpa) as a potential fat replacer in ice cream	6
Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice	6
Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours	6
Gels of carrageenan-caprine whey protein concentrate: A physicochemical study	6
Improvement of nutritional properties of regular and gluten-free cakes with composite flour	5
Effect of different fibre addition on cookie dough and texture	5
Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage	5
Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption	5
Postharvest shelf life extension of minimally processed kale at ambient and refrigerated storage by use of modified atmosphere	5
Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice (Oryza sativa L.)	5
Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage	5
Preparation and nutritional characterisation of protein concentrate prepared from foxtail millet (Setaria italica)	5
Effect of ultra violet (UV-C) and cold storage on orange juice quality	5
Effects of barley seedling powder on rheological properties of dough and quality of steamed bread	5
Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties	5
Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage	5
Shelf life enhancement of guava (Psidium guajava cv. Baruipur) stored under pilot scale modified atmosphere storage system	5
Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry	5
Functional properties and sensory profile of coffee prepared by different brewing methods	5
Aloe Vera and Nopal mucilage on the reduction of agglomeration during spray drying and storage of blackberry and raspberry extracts	5
Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice	4
Investigations on the shelf life of rainbow trout fillets covered by quinoa biofilms enriched with different essential oils (Nigella sativa and Mentha piperita)	4
Cold plasma technology: An insight on its disinfection efficiency of various food systems	4
An investigation on the effect of ultrasonication and microfiltration processing on the quality of king coconut (Cocos nucifera var. aurantiaca) water compared to minimal and thermal processing	4

Development and characterization of a novel multifunctional film based on wheat filter flour incorporated with carvacrol: Antibacterial, antifungal, and insecticidal potentials	4
Gluten-free wafer formulation: Development, characterisation and addition of flavourings with antioxidant capacity	4
Physical, morphological and storage stability of clove oil nanoemulsion based delivery system	4
Effect of the type of packaging on the shelf life of ground rabbit meat	4
Production of grape pekmez by Ohmic heating-assisted vacuum evaporation	4
Detection and pathogenic potential of Clostridium difficile in commercial meat and meat products in Brazil	4
The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice	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
Physicochemical and microbiological evaluation of treated Gastrodia elata with combination of slightly acidic electrolyzed water and lithium magnesium silicate under certain temperatures and di	4
Prioritization of vegetable-borne biological hazards in Argentina using a multicriteria decision analysis tool	4
Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses	4
Enhancing post-harvest quality of sapota using ultraviolet-C irradiation: A study on efficacy and effects	4
Quality of wheat breads enriched with flour from germinated amaranth seeds	4
Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries	4