OOIR: Observatory of International Research

Papers

(The TQCC of International Journal of Food Properties is 13. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Fungal analysis and mineral composition of sorghum bicolor	192
Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions	129
Unmasking the efficacy of Skipjack Tuna ( Katsuwonus Pelamis ) dark muscle hydrolyzate in lipid regulation: a promising component for functional food	106
Use of LC-Orbitrap MS and FT-NIRS with multivariate analysis to determine geographic origin of Boston butt pork	87
Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese	74
Characteristics and comprehensive evaluation of heavy metal concentrations in wild and cultivated morel mushrooms	73
Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics	66
Dietary phytochemicals beneficial to obesity and cancer management: a review	63
Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating	56
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products	56
A review of the nutritional properties of different varieties and byproducts of peach palm ( Bactris gasipaes ) and their potential as functional foods	56
Quality attributes of paddy rice as affected by frozen storage	55
Effect of ketogenic diet and hypocaloric Mediterranean diet on metabolic and endocrine parameter in women suffering from Polycystic Ovary Syndrome	53
Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose	49
Quality attributes of dehydrated pear ( Pyrus communis L.) as affected by conventional and novel blanching techniques	48
Effect of loading speed on tensile texture of apple peels	46
Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study	44
Quality attributes of different marinated oven-grilled pork neck meat	41
Assessment and Prediction of Free Fatty Acids Changes in Maize Based on Effective Accumulated Temperature in Large Granaries	40
Preparation, characterization and evaluation of hydrogels from different fractions of diverse medicinal plants for management of pain and inflammation	39
Food applications of sorghum derived kafirins potentially valuable in celiac disease	38
Potential of high-pressure homogenization (HPH) in the development of functional foods	37
Phenolic acid and amino acid composition of Ethiopian Chaya ( Cnidoscolus chayamans a)	37
Physicochemical and antioxidant properties of extruded Rhodiola as affected by twin-screw extrusion	36
Geographical variation in metabolites of red pepper ( Capsicum annuum L.) from Korean cultivation regions revealed by ¹ H NMR	36

Nutritional profiling and sensory attributes of sesame seed-enriched bars	35
Anti-obesity mechanisms elucidation of essential oil components from Artemisiae Argyi Folium (Aiye) by the integration of GC-MS, network pharmacology, and molecular docking	35
Anti-oxidant and anti-fatigue properties of polysaccharides from black soybean hull	33
Chemical compositions of essential oils from Melicope pteleifolia and their bioactivities against stored-product insects	32
Ultrasonic and microwave technologies are promising for decrystallizing bioactive-rich honey: effect on particle size, sugar and phenolic profiles of honey from different geographical origins in Jorda	32
Bio-based smart materials for fish product packaging: a review	32
Impact of different extraction methodologies on the physical, structural and thermal properties of lecithin-sesame oil-based nanoliposomes containing citron peel essential oils	31
Gynostemma pentaphyllum an immortal herb with promising therapeutic potential: a comprehensive review on its phytochemistry and pharmacological perspective	31
Aflatoxin contamination in cow milk during wet and dry season in selected rural areas of Sidama zone Southern Ethiopia	31
FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles	30
Extraction, structure analysis and antioxidant activity of Sibiraea laevigata (L.) Maxim polysaccharide	30
Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females	30
A comprehensive review on the availability of bioactive compounds, phytochemicals, and antioxidant potential of plum ( Prunus Domestica )	28
Optimization of supercritical CO ₂ fluid extraction process, component analysis, and antioxidant spectral activity correlation of Huoluo Xiaoling Dan	28
Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment	28
Thermal properties of lentil and chickpea in relation to radio frequency heat treatment	28
A comprehensive review on biochemical and technological properties of rye ( Secale cereale L.)	27
Biochemical, nutraceutical and phytochemical characterization of chia and basil seeds: A comparative study	27
Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh	27
Bioactive profile and functional food applications of banana in food sectors and health: a review	27
Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling	26
Shelf life and storage stability of cold plasma treated kiwifruit juice: kinetic models	26
Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C	26
Total phenolics, antioxidant, and physical properties of red chili peppers ( Capsicum annum L.) as affected by drying methods	26
Bioactive compounds, minerals and antioxidants of edible flowers of peach and apple	26
Natural preservative properties of raisins in restructured goat meat (chevon) jerky	25
Correction	25
Pasting, thermal and structural properties of haricot beans flour ( Phaseolus vulgaris , L.) as affected by variety and germination	24
Determination of terpenoids in Baijiu using solid-phase extraction combined with headspace solid-phase microextraction	24
Advances for anti-inflammatory ingredients and activities of Fuzi (lateral root of Aconitum carmichaelii Debx.)	24
Comparative study of biochemical properties, anti-nutritional profile, and antioxidant activity of newly developed rye variants	24
Antidiabetic medicinal plants from the Chenopodiaceae family: a comprehensive overview	24
Chemical variability in essential oil and soil elements of Salvia cilicica Boiss. & Kotschy populations in Türkiye	23
UHPLC-MS/MS profiling and antibacterial activity of hydrolysed and native flavonoids from Crocus sativus stamens	23
Changes in nutritional, physicochemical, phytochemical composition and antioxidant potential of Mahonia nepalensis fruits during ripening	22
Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process	22
Comparative analysis of physicochemical, microbiological, and sensory characteristics in discolored and normal red pepper ( Capsicum annuum L.) powder	22
Antioxidant activity and reduction potential of dietary herbs on acrylamide formation in asparagine-glucose reaction model	22
Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption	22
Probing of ultrasonic assisted pasteurization (UAP) effects on physicochemical profile and storage stability of jambul ( Syzygium cumini L.) squash	22
Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation	21
Natural molecules as promising players against diabetic peripheral neuropathy: an emerging nutraceutical approach	21
Effect of the ripening stage on the mechanical, acoustics, and food oral processing properties of apples	21
Advances in Alzheimer’s disease therapeutics: biochemistry, exploring bioactive compounds and novel approaches	21
Plants, phytochemicals, and natural practices in complementary and alternative system of medicine for treatment of central nervous system disorders	20
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties	20
Formulation and characterization of micro-emulsions of peppermint and coriander oils extracted by using a supercritical fluid system	20
Preparation and characterization of sesame peptide-calcium chelate with different molecular weight	20
Granular structure, physicochemical and rheological characteristics of starch from yellow cassava ( Manihot esculenta ) genotypes	20
Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic	20

Dielectric properties of in-shell and shelled sunflower seeds ( Helianthus annuus L.) and pine nuts ( Pinus pinea L.) at different tempera	20
Liposomes: a promising delivery system for active ingredients in food and nutrition	20
Enhancement of physicochemical properties and antioxidant activity of carob-based dark chocolate as a cocoa powder substitute	20
POD, CAT and SOD enzyme activity of corn kernels as affected by low plasma pretreatment	19
Therapeutical properties of apigenin: a review on the experimental evidence and basic mechanisms	19
Study on textural changes and pectin degradation of tarocco blood Orange during storage	19
nondestructive detection of kiwifruit textural characteristic based on near infrared hyperspectral imaging technology	19
Antioxidant potentials and inhibitory activities of α-amylase, α-glucosidase, and acetylcholinesterase of different fractions from Salsola tetragona Delile	19
VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects	19
Tilapia freshness prediction utilizing gas sensor array system combined with convolutional neural network pattern recognition model	18
Chemical characterization of seaweed ( Sargassum pallidum (turn.) C.Ag.) and kelp ( Laminaria japonica Aresch.) from different origins by	18
Evaluation of cold extracted bioactive compounds from tomato pomace and its use in food fortification	18
RETRACTED ARTICLE: Effect of vegan diet (VD) on sports performance: a mechanistic review of metabolic cascades	18
Inflammatory factor expression in HaCaT cells and melanin synthesis in melanocytes: Effects of Ganoderma lucidum fermentation broth containing Chinese medicine	18
Elaboration and characterization of Pitaya ( hylocereus polyrhizus ) witbier craft beer	18
Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates	18
Bioinformatics findings reveal the pharmacological properties of ferulic acid treating traumatic brain injury via targeting of ferroptosis	18
Functionalization of Ricotta cheese with powder of spirulina platensis : physicochemical, sensory, and microbiological properties	18
Effect of mechanical and friction properties of coconut peel on processing and manufacturing processes	18
Edible insects exert a high potential renal acid load to the human kidneys	18
Enhanced pixel-level detection of food regions using a self-attention mechanism	18
Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate	17
Exploring the potential of aloe vera gel-based coating for shelf life extension and quality preservation of tomato	17
Sensorial and chemical analysis of biscuits prepared by incorporating Moringa flower powder and leaf powder	17
Dropping impact experiment of crisp pears and contact pressure analysis	17
Adulteration in roasted coffee: a comprehensive systematic review of analytical detection approaches	17
Proton transverse relaxation times depending on the unsaturated fatty acids: a magnetic resonance relaxometric study on beef fat samples	17
Pharmacological, nutraceutical, functional and therapeutic properties of fennel ( foeniculum vulgare )	17
Nutritional compositions and functional properties of New Ethiopian chickpea varieties: Effects of variety, grown environment and season	17
Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders	17
Assessment of phytochemicals, antioxidant properties, and in vivo antidiarrheal activity of date palm ( Phoenix dactylifera L.)	17
Mechanical properties of crisp pear peel and flesh as affect by storage temperature	17
Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis	17
Millets: sustainable treasure house of bioactive components	16
Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatment	16
Unveiling the therapeutic potential of Haloxylon articulatum extract: a comprehensive study on its phytochemical composition, antioxidant, antifungal, and antibacterial	16
Phytochemical composition and biological activities of extracts from Astragalus membranaceus arieal parts	16
Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review	16
Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses	16
Assessment of microbial profile and microbiological safety of araucana (mapuche) eggs and white shell eggs	16
Assessment of nutritional composition and bioactive compounds of various wild potato cultivars in Bangladesh	16
Nutritional and functional properties of Hyphaene thebaica L . flour: a critical treatise and review	16
Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale ): a review	15
Survivability of probiotic under simulated gastrointestinal conditions as affected by synbiotic (alginate-arabinoxylan) encapsulation	15
Elucidating the effects on polyphenol oxidase activity and allelic variation of polyphenol oxidase genes on dough and whole wheat-derived product color parameters	15
Evaluation of starch digestibility of Andean crops oriented to healthy diet recommendation	15
Dynamics of anthocyanin profiles of the fruits of four blueberry ( Vaccinium sp.) cultivars during different growth stages	15
Enhancing milled rice qualitative classification with machine learning techniques using morphological features of binary images	15
Sensory characterisation and volatile analysis of 3D-printed dairy protein-based snack structures	15
Metabolomic insights into the aging process of Citrus reticulata cv. ‘Dahongpao’ peel	14
Polymethoxyflavones: an updated review on pharmacological properties and underlying molecular mechanisms	14
Enrichment of apricot probiotic drink with sea buckthorn as a prebiotic and antioxidant source	14
RETRACTED ARTICLE: Performance evaluation of different grown ber ( Ziziphus mauritiana ) cultivars under low-temperature storage	14
Physicochemical properties and antioxidant activities of jujubes ( Ziziphus jujuba Mill.): effect of blackening process on different cultivars	14
Phytochemicals constituents, antioxidant activities and cytotoxicity assays of few wild edible fruits of North-East India	14
RETRACTED ARTICLE: Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle	14
Bioactive, antioxidant, industrial, and nutraceutical applications of banana peel	14
Physical and functional properties of agglomerated coconut sugar powder and honey powder using polyvinylpyrrolidone as a binder	14
Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins	14
Influence of different concentrations of alcoholic-alkaline modified enset starch as the stabilizing agent on low-fat set yogurt quality	14
Phytochemical profile and pro-healthy properties of berries	14
Pharmaceutical prospects of pomegranate antioxidants in combating microbial infections	14
Hot-air full drying driven metabolome changes in white tea ( Camellia sinensis L.)	14
Ultrasonic extraction, composition analysis, in vitro antioxidant and antiproliferative activities of Mango kernel oil from Jinhuang Mango kernel	14
Non-GMO-high oleic soybean meal value addition and studying the functional and reconstitution behavior	14
Correction	14
Chemical composition, structural features, and physicochemical properties of starches from Thai indigenous rice varieties	13
Efficacy and anti-inflammatory properties of low-molecular-weight fucoidan in patients with atopic dermatitis: a randomized double-blinded placebo-controlled trial	13
Entrapment of Rhizopus oligosporus conidiospores in silica-gel microbeads for stability in exo-inulinase production	13
Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains	13
Prevalence of Listeria monocytogenes in ready-to-eat foods, and growth boundary modeling of the selected strains in broth as a function of temperature, salt and nisin	13
Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder	13
Antioxidant and cytotoxicity to liver cancer HepG2 cells in vitro of Korarima ( Aframomumcorrorima (Braun) P.C.M. Jansen) seed extracts	13
Self-assembly mechanism study of Xiaoqu Baijiu in the distillation and condensation stage	13
Hesperidin plays beneficial roles in disorders associated with the central nervous system: a review	13
Rheological properties of the mixture of Lentinan and saliva and its inhibitory effect on Streptococcus mutans	13