OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Food Properties is 29. 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 2021-08-01 to 2025-08-01.)

Article	Citations
Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions	160
A review of the nutritional properties of different varieties and byproducts of peach palm ( Bactris gasipaes ) and their potential as functional foods	105
Fungal analysis and mineral composition of sorghum bicolor	90
Characteristics and comprehensive evaluation of heavy metal concentrations in wild and cultivated morel mushrooms	76
Use of LC-Orbitrap MS and FT-NIRS with multivariate analysis to determine geographic origin of Boston butt pork	68
Dietary phytochemicals beneficial to obesity and cancer management: a review	64
Quality attributes of dehydrated pear ( Pyrus communis L.) as affected by conventional and novel blanching techniques	55
Effect of ketogenic diet and hypocaloric Mediterranean diet on metabolic and endocrine parameter in women suffering from Polycystic Ovary Syndrome	54
Quality attributes of paddy rice as affected by frozen storage	54
Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose	53
Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese	50
Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics	48
Unmasking the efficacy of Skipjack Tuna ( Katsuwonus Pelamis ) dark muscle hydrolyzate in lipid regulation: a promising component for functional food	43
Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating	43
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products	41
Preparation, characterization and evaluation of hydrogels from different fractions of diverse medicinal plants for management of pain and inflammation	35
Physicochemical and antioxidant properties of extruded Rhodiola as affected by twin-screw extrusion	34
Quality attributes of different marinated oven-grilled pork neck meat	34
Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study	34
Assessment and Prediction of Free Fatty Acids Changes in Maize Based on Effective Accumulated Temperature in Large Granaries	33
Nutritional profiling and sensory attributes of sesame seed-enriched bars	33
Bio-based smart materials for fish product packaging: a review	32
Anti-oxidant and anti-fatigue properties of polysaccharides from black soybean hull	32
Potential of high-pressure homogenization (HPH) in the development of functional foods	31
Food applications of sorghum derived kafirins potentially valuable in celiac disease	31

Anti-obesity mechanisms elucidation of essential oil components from Artemisiae Argyi Folium (Aiye) by the integration of GC-MS, network pharmacology, and molecular docking	31
Effect of loading speed on tensile texture of apple peels	31
Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females	30
Phenolic acid and amino acid composition of Ethiopian Chaya ( Cnidoscolus chayamans a)	30