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 2022-08-01 to 2026-08-01.)

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	16
Biofilm busters: Exploring the antimicrobial and antibiofilm properties of essential oils against Salmonella Enteritidis	16
Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage	14
Valorization of persimmon fruit ( Diospyrus kaki ) waste as a source of carotenoids	14
Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties	13
Use of starter culture on biotransformation processes of Coffea arabica (L.) from Southwestern Antioquia, Colombia	13
Physicochemical and microbiological evaluation of treated Gastrodia elata with combination of slightly acidic electrolyzed water and lithium magnesium si	12
An investigation on the effect of ultrasonication and microfiltration processing on the quality of king coconut ( Cocos nucifera var. aurantiaca) water c	12
Effect of ultra violet (UV-C) and cold storage on orange juice quality	12
Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach	11
Influence of pumpkin ( Cucurbita pepo ) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati	11
Preparation and nutritional characterisation of protein concentrate prepared from foxtail millet ( Setaria italica )	11
Allergenic protein behavior, parvalbumin (PA) contained in skipjack tuna ( Katsuwonus pelamis ) during the fish sauce processing stage	11
Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd	10
Development of ready-to-eat, easy-chewing black peanut kernels for older adults through optimized pre-soaking and steamed softening	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
Effect of red beet cooking water on yoghurt's physico-chemical, textural and antioxidant characteristics	8
Valorization of chicken skin as a by-product into crispy chips: Effect of processing methods on quality, safety, and sensory properties	8
Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread	8
Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties	8
Microbial safety and quality indicators of UV-treated tropical fruit beverages	8
Production of partially hydrogenated soybean oil with low trans-fatty acids using surface dielectric barrier discharge cold plasma	7
Structure, nutritional composition, and functionality of xylanase/microwave radiation-pretreated tiger nut	7

Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying	7
Sensory characteristics and consumer segmentation for boiled sweetpotatoes	7
Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose	7
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	7
A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper	7
Assessment of physicochemical and functional properties of cookies fortified with pumpkin powder	7
The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh Angelino plums	7
Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins	6
Effect of corn silk powder on the baking and quality dynamics of muffins	6
Corrigendum to “Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger”	6
Chitosan-based nanocapsules by emulsification containing PUFA concentrates from tuna oil	6
Effect of meat type and fat level on burger meat characteristics: A combined approach using imaging and sensory techniques	6
Development of an exposure assessment industrial model for Bacillus cereus in rice matrix containing insect chitosan	6
Effect of ozone treatment on microbial and quality alteration of onions during 2 months storage	6
Exploring the impact of various processing conditions and fermentation methods on the selected physicochemical properties of sweetened dahi (	6
Determination of physicochemical properties of faba bean, sunflower meal, and pumpkin seed plant protein concentrates	5
Incorporation of grapefruit albedo and flavedo into millet-based muffins: Effects on antioxidant activity and quality attributes	5
Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica	5
Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured h	5
Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum ( Sorghum bicolor L. Moench) and a sprouted	5
Synergistic use of ultrasound and hot water to extend the postharvest shelf-life of blueberries	5
Evaluation of the effects of canning variables on the mineral composition of canned cowpeas ( Vigna unguiculata l. Walp) using multi-response analysis	5
Evaluation of the performance of low-fat (oil-fat) dressings based on chemically modified Guayabo plantain starch ( Musa paradisiaca L.)	5
Effect of calcium levels on structure and function of mitochondria in yeast under high glucose fermentation	5
Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee	5
Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours	5
The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging	5
Ancient Latin-American food crops: An overview of their nutraceutical and antiobesity peptides	5
Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choices	5
Enhanced H ₂ S biogenesis followed by its postharvest application retarded senescence development by promoting multiple antioxidant protection system	5
Natural polymer-based encapsulation system for Lactiplantibacillus plantarum HD51: Enhanced gastrointestinal stability and functional bioactivity	5
Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia	5
Modeling the γ-irradiation inactivation kinetics of foodborne pathogens Escherichia coli O157:H7, Salmonella, Staphylococcus aureu	5
Encapsulation and drying methods in the production of powdered red cabbage ( Brassica oleracea L.): Chemometrics and Fourier transform infrared spectrosc	5
Four-dimensional food printing: A revolutionary approach to next-generation foods	5
Impact of electric field intensity and frequency on polyphenol oxidase inactivation and quality parameters of tender coconut water during Ohmic heating	4
Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice	4
Probiotic set yogurt infused with orange pulp: A multifaceted evaluation of nutritional, antioxidant, and physical attributes	4
Carrageenan functional film integrated with Pickering Emulsion of Oregano Oil Stabilized by Cationic Nanocellulose for Active Packaging	4
Impact of chitosan–thyme and chitosan–rosemary essential oil coatings on biochemical, oxidative, and volatile profiles of Turkish fermented sausage ‘sucuk’ during ripening	4
Postharvest shelf life extension of minimally processed kale at ambient and refrigerated storage by use of modified atmosphere	4
Potential applications of Rhodomyrtus tomentosa leaf extract as natural anti-staphylococcal additive in food systems: Efficacy and	4
Evaluation of quality attributes and antimicrobial characteristics of cold-pressed milk thistle ( Silybum marianum (L.) Gaertn) seed oil to ascertain its	4
Effect of modified atmosphere packaging with different gas mixtures on the texture and muscle proteins of Pacific white shrimp ( Litopenaeus vannamei ) d	4
Physicochemical properties and sensory profile of some breeds of rabbits in Algeria	4
Analysis and health risk assessments of heavy metals and nitrate migration into pickle beverages	4
Effect of chitosan coating and storage time on the sensory and physicochemical quality of minimally processed “Hayward” kiwifruit	4
Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans	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