OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Food Properties is 36. 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
Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions	282
Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose	114
Unmasking the efficacy of Skipjack Tuna ( Katsuwonus Pelamis ) dark muscle hydrolyzate in lipid regulation: a promising component for functional food	105
Computational evaluation of soy-derived isoflavones, polyamines, and anthocyanins as multi-target modulators in anti-aging pathways	97
Dietary phytochemicals beneficial to obesity and cancer management: a review	96
Effect of ketogenic diet and hypocaloric Mediterranean diet on metabolic and endocrine parameter in women suffering from Polycystic Ovary Syndrome	90
Characteristics and comprehensive evaluation of heavy metal concentrations in wild and cultivated morel mushrooms	75
Impact characteristics and damage mechanisms of Fritillaria ussuriensis Maxim in drum ‎screening	74
Quality attributes of paddy rice as affected by frozen storage	68
A review of the nutritional properties of different varieties and byproducts of peach palm ( Bactris gasipaes ) and their potential as functional foods	62
Effect of drying techniques and solvent extraction on nutritional and functional properties of Ziziphus mauritiana fruit powder	62
Quality attributes of dehydrated pear ( Pyrus communis L.) as affected by conventional and novel blanching techniques	56
Beyond thickening: Aloe vera gel as a soft-textured hydrocolloid with high water absorption for tailored food design	55
Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese	51
Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating	51
Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study	50
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products	50
Effect of loading speed on tensile texture of apple peels	48
Geographical variation in metabolites of red pepper ( Capsicum annuum L.) from Korean cultivation regions revealed by ¹	48
Food applications of sorghum derived kafirins potentially valuable in celiac disease	48
Anti-obesity mechanisms elucidation of essential oil components from Artemisiae Argyi Folium (Aiye) by the integration of GC-MS, network pharmacology, and molecular docking	47
Structural, chemical, and functional properties in breadfruit ( Artocarpus altilis ) flour induced by single and combined heat-moisture and lactic acid f	47
Evaluation of the biochemical and nutritional profiles of Solanum aethiopicum L. subsp Kumba fruits: implications for diet and health	47
Nutritional profiling and sensory attributes of sesame seed-enriched bars	45
Quality attributes of different marinated oven-grilled pork neck meat	45

Physicochemical and antioxidant properties of extruded Rhodiola as affected by twin-screw extrusion	44
Preparation, characterization and evaluation of hydrogels from different fractions of diverse medicinal plants for management of pain and inflammation	43
Potential of high-pressure homogenization (HPH) in the development of functional foods	41
Chemical compositions of essential oils from Melicope pteleifolia and their bioactivities against stored-product insects	40
Effects of different coating formulations on the quality and shelf life of lettuce ( Lactuca sativa L.)	39
Biochemical, nutraceutical and phytochemical characterization of chia and basil seeds: A comparative study	39
Total phenolics, antioxidant, and physical properties of red chili peppers ( Capsicum annum L.) as affected by drying methods	38
Gynostemma pentaphyllum an immortal herb with promising therapeutic potential: a comprehensive review on its phytochemistry and pharmacological perspective	38
A comprehensive review on the availability of bioactive compounds, phytochemicals, and antioxidant potential of plum ( Prunus Domestica )	38
Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment	37
Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females	36