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 2021-12-01 to 2025-12-01.)

Article	Citations
Biofilm busters: Exploring the antimicrobial and antibiofilm properties of essential oils against Salmonella Enteritidis	17
Development and evaluation of functional whey Mango beverage enriched with novel probiotic bacteria isolated from Egyptian human and cow milks	16
Preservation of poultry meat using Tetraclinis articulata essential oil during refrigerated storage	16
Valorization of persimmon fruit ( Diospyrus kaki ) waste as a source of carotenoids	16
Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage	14
Influence of pumpkin ( Cucurbita pepo ) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati	13
Use of starter culture on biotransformation processes of Coffea arabica (L.) from Southwestern Antioquia, Colombia	13
An investigation on the effect of ultrasonication and microfiltration processing on the quality of king coconut ( Cocos nucifera var. aurantiaca) water compared to minim	13
Preparation and nutritional characterisation of protein concentrate prepared from foxtail millet (Setaria italica)	12
Physicochemical and microbiological evaluation of treated Gastrodia elata with combination of slightly acidic electrolyzed water and lithium magnesium silicate under certain temperatures and di	12
Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties	11
Regulation of fructose levels on carbon flow and metabolites in yeast during food fermentation	10
Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach	10
Effect of ultra violet (UV-C) and cold storage on orange juice quality	10
Development of ready-to-eat, easy-chewing black peanut kernels for older adults through optimized pre-soaking and steamed softening	10
Effect of red beet cooking water on yoghurt's physico-chemical, textural and antioxidant characteristics	9
Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread	9
Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties	9
Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd	9
Phytochemical profiling of sorghum grains ( Sorghum bicolor ) irradiated with gamma rays, low energy electron beam (LEEB) and high energy electron beam (HEEB)	9
Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation	9
Microbial safety and quality indicators of UV-treated tropical fruit beverages	8
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
Structure, nutritional composition, and functionality of xylanase/microwave radiation-pretreated tiger nut	8

The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh “Angelino” plums	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
Chitosan-based nanocapsules by emulsification containing PUFA concentrates from tuna oil	7
Four-dimensional food printing: A revolutionary approach to next-generation foods	7
Corrigendum to “Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger”	7
Effect of corn silk powder on the baking and quality dynamics of muffins	7
Development of technology for producing wheat bread enriched with soy ingredient	7
Development of an exposure assessment industrial model for Bacillus cereus in rice matrix containing insect chitosan	7
Production of partially hydrogenated soybean oil with low trans-fatty acids using surface dielectric barrier discharge cold plasma	7
Effect of meat type and fat level on burger meat characteristics: A combined approach using imaging and sensory techniques	7
Effect of ozone treatment on microbial and quality alteration of onions during 2 months storage	7
Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins	7
A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper	6
Encapsulation and drying methods in the production of powdered red cabbage ( Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy	6
Ancient Latin-American food crops: An overview of their nutraceutical and antiobesity peptides	6
Evaluation of the effects of canning variables on the mineral composition of canned cowpeas (Vigna unguiculata l. Walp) using multi-response analysis	6
Exploring the impact of various processing conditions and fermentation methods on the selected physicochemical properties of sweetened dahi ( misti doi	6
Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin	5
Evaluation of the performance of low-fat (oil-fat) dressings based on chemically modified Guayabo plantain starch (Musa paradisiaca L.)	5
Enhanced H₂S biogenesis followed by its postharvest application retarded senescence development by promoting multiple antioxidant protection systems in button mushroom during cold storage	5
Modeling the γ-irradiation inactivation kinetics of foodborne pathogens Escherichia coli O157:H7, Salmonella, Staphylococcus aureus and Bacillus cereus	5
Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica	5
Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia	5
Effect of calcium levels on structure and function of mitochondria in yeast under high glucose fermentation	5
Soybean residue (okara) modified by extrusion with different moisture contents: Physical, chemical, and techno-functional properties	5
Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum (Sorghum bicolor L. Moench) and a sprouted legume (Phaseolus lunatus L.)	5
Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee	5
Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choices	5
Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies	5
The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging	5
Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours	5
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 in vivo safety evaluation	4
Probiotic set yogurt infused with orange pulp: A multifaceted evaluation of nutritional, antioxidant, and physical attributes	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
Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage: Generation and isolation of bioactive peptides	4
Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread	4
Shelf-life enhancement of silver carp fillets using psyllium gum/sodium-alginate coatings incorporated with Heracleum persicum essential oil and CuO nanoparticles	4
Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice	4
Cold plasma technology: An insight on its disinfection efficiency of various food systems	4
Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans	4
Effect of modified atmosphere packaging with different gas mixtures on the texture and muscle proteins of Pacific white shrimp (Litopenaeus vannamei) during cold storage	4
Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage	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
Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions	4
Analysis and health risk assessments of heavy metals and nitrate migration into pickle beverages	4
Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour	4
Physicochemical properties and sensory profile of some breeds of rabbits in Algeria	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
Comparison of modelling approaches for the prediction of kinetic growth parameters of Pseudomonas spp. in oyster mushroom (Pleurotus ostreatus)	4

Prevalence and molecular characterization of shiga toxin-producing Escherichia coli in animal source foods and green leafy vegetables	4
Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus	4
Carrageenan functional film integrated with Pickering Emulsion of Oregano Oil Stabilized by Cationic Nanocellulose for Active Packaging	4