OOIR: Observatory of International Research

Papers

(The TQCC of International Journal of Food Properties is 10. 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 2021-05-01 to 2025-05-01.)

Article	Citations
Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions	122
Effect of ketogenic diet and hypocaloric Mediterranean diet on metabolic and endocrine parameter in women suffering from Polycystic Ovary Syndrome	87
A review of the nutritional properties of different varieties and byproducts of peach palm ( Bactris gasipaes ) and their potential as functional foods	79
Fungal analysis and mineral composition of sorghum bicolor	63
Use of LC-Orbitrap MS and FT-NIRS with multivariate analysis to determine geographic origin of Boston butt pork	61
Quality attributes of paddy rice as affected by frozen storage	50
Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating	48
Dietary phytochemicals beneficial to obesity and cancer management: a review	44
Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese	44
Quality attributes of dehydrated pear ( Pyrus communis L.) as affected by conventional and novel blanching techniques	44
Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics	43
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products	42
Unmasking the efficacy of Skipjack Tuna ( Katsuwonus Pelamis ) dark muscle hydrolyzate in lipid regulation: a promising component for functional food	38
Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose	37
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	30
Quality attributes of different marinated oven-grilled pork neck meat	30
Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study	29
Nutritional profiling and sensory attributes of sesame seed-enriched bars	29
Phenolic acid and amino acid composition of Ethiopian Chaya ( Cnidoscolus chayamans a)	28
Effect of loading speed on tensile texture of apple peels	28
Food applications of sorghum derived kafirins potentially valuable in celiac disease	27
Anti-oxidant and anti-fatigue properties of polysaccharides from black soybean hull	26
Potential of high-pressure homogenization (HPH) in the development of functional foods	25
Assessment and Prediction of Free Fatty Acids Changes in Maize Based on Effective Accumulated Temperature in Large Granaries	25

Bio-based smart materials for fish product packaging: a review	25
Anti-obesity mechanisms elucidation of essential oil components from Artemisiae Argyi Folium (Aiye) by the integration of GC-MS, network pharmacology, and molecular docking	25
Optimization of supercritical CO ₂ fluid extraction process, component analysis, and antioxidant spectral activity correlation of Huoluo Xiaoling Dan	24
Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females	24
Shelf life and storage stability of cold plasma treated kiwifruit juice: kinetic models	24
Total phenolics, antioxidant, and physical properties of red chili peppers ( Capsicum annum L.) as affected by drying methods	23
Bioactive compounds, minerals and antioxidants of edible flowers of peach and apple	22
Gynostemma pentaphyllum an immortal herb with promising therapeutic potential: a comprehensive review on its phytochemistry and pharmacological perspective	22
Biochemical, nutraceutical and phytochemical characterization of chia and basil seeds: A comparative study	21
Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C	21
A comprehensive review on the availability of bioactive compounds, phytochemicals, and antioxidant potential of plum ( Prunus Domestica )	21
Bioactive profile and functional food applications of banana in food sectors and health: a review	20
Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh	20
Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment	20
Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling	19
Chemical compositions of essential oils from Melicope pteleifolia and their bioactivities against stored-product insects	19
A comprehensive review on biochemical and technological properties of rye ( Secale cereale L.)	19
Aflatoxin contamination in cow milk during wet and dry season in selected rural areas of Sidama zone Southern Ethiopia	19
FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles	19
Natural preservative properties of raisins in restructured goat meat (chevon) jerky	19
Thermal properties of lentil and chickpea in relation to radio frequency heat treatment	19
Extraction, structure analysis and antioxidant activity of Sibiraea laevigata (L.) Maxim polysaccharide	19
Correction	18
Natural molecules as promising players against diabetic peripheral neuropathy: an emerging nutraceutical approach	18
Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process	18
Determination of terpenoids in Baijiu using solid-phase extraction combined with headspace solid-phase microextraction	18
Advances in Alzheimer’s disease therapeutics: biochemistry, exploring bioactive compounds and novel approaches	18
Comparative study of biochemical properties, anti-nutritional profile, and antioxidant activity of newly developed rye variants	18
Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation	18
Advances for anti-inflammatory ingredients and activities of Fuzi (lateral root of Aconitum carmichaelii Debx.)	17
Pasting, thermal and structural properties of haricot beans flour ( Phaseolus vulgaris , L.) as affected by variety and germination	17
Changes in nutritional, physicochemical, phytochemical composition and antioxidant potential of Mahonia nepalensis fruits during ripening	17
Antioxidant activity and reduction potential of dietary herbs on acrylamide formation in asparagine-glucose reaction model	17
Chemical variability in essential oil and soil elements of Salvia cilicica Boiss. & Kotschy populations in Türkiye	17
Probing of ultrasonic assisted pasteurization (UAP) effects on physicochemical profile and storage stability of jambul ( Syzygium cumini L.) squash	17
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties	16
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	16
POD, CAT and SOD enzyme activity of corn kernels as affected by low plasma pretreatment	16
Formulation and characterization of micro-emulsions of peppermint and coriander oils extracted by using a supercritical fluid system	16
Antidiabetic medicinal plants from the Chenopodiaceae family: a comprehensive overview	16
Study on textural changes and pectin degradation of tarocco blood Orange during storage	15
Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic	15
Dielectric properties of in-shell and shelled sunflower seeds ( Helianthus annuus L.) and pine nuts ( Pinus pinea L.) at different tempera	15
Preparation and characterization of sesame peptide-calcium chelate with different molecular weight	15
Antioxidant potentials and inhibitory activities of α-amylase, α-glucosidase, and acetylcholinesterase of different fractions from Salsola tetragona Delile	15
VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects	15
nondestructive detection of kiwifruit textural characteristic based on near infrared hyperspectral imaging technology	14
Liposomes: a promising delivery system for active ingredients in food and nutrition	14
RETRACTED ARTICLE: Effect of vegan diet (VD) on sports performance: a mechanistic review of metabolic cascades	14
Tilapia freshness prediction utilizing gas sensor array system combined with convolutional neural network pattern recognition model	14

Edible insects exert a high potential renal acid load to the human kidneys	14
Granular structure, physicochemical and rheological characteristics of starch from yellow cassava ( Manihot esculenta ) genotypes	14
Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate	14
Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates	14
Proton transverse relaxation times depending on the unsaturated fatty acids: a magnetic resonance relaxometric study on beef fat samples	14
Plants, phytochemicals, and natural practices in complementary and alternative system of medicine for treatment of central nervous system disorders	14
Therapeutical properties of apigenin: a review on the experimental evidence and basic mechanisms	14
Chemical characterization of seaweed ( Sargassum pallidum (turn.) C.Ag.) and kelp ( Laminaria japonica Aresch.) from different origins by	14
Inflammatory factor expression in HaCaT cells and melanin synthesis in melanocytes: Effects of Ganoderma lucidum fermentation broth containing Chinese medicine	14
Bioinformatics findings reveal the pharmacological properties of ferulic acid treating traumatic brain injury via targeting of ferroptosis	14
Elaboration and characterization of Pitaya ( hylocereus polyrhizus ) witbier craft beer	13
Sensorial and chemical analysis of biscuits prepared by incorporating Moringa flower powder and leaf powder	13
Nutritional compositions and functional properties of New Ethiopian chickpea varieties: Effects of variety, grown environment and season	13
Pharmacological, nutraceutical, functional and therapeutic properties of fennel ( foeniculum vulgare )	13
Mechanical properties of crisp pear peel and flesh as affect by storage temperature	13
Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders	13
Assessment of phytochemicals, antioxidant properties, and in vivo antidiarrheal activity of date palm ( Phoenix dactylifera L.)	13
Exploring the potential of aloe vera gel-based coating for shelf life extension and quality preservation of tomato	13
Adulteration in roasted coffee: a comprehensive systematic review of analytical detection approaches	13
Functionalization of Ricotta cheese with powder of spirulina platensis : physicochemical, sensory, and microbiological properties	13
Evaluation of cold extracted bioactive compounds from tomato pomace and its use in food fortification	13
Survivability of probiotic under simulated gastrointestinal conditions as affected by synbiotic (alginate-arabinoxylan) encapsulation	12
Unveiling the therapeutic potential of Haloxylon articulatum extract: a comprehensive study on its phytochemical composition, antioxidant, antifungal, and antibacterial	12
Millets: sustainable treasure house of bioactive components	12
Assessment of nutritional composition and bioactive compounds of various wild potato cultivars in Bangladesh	12
Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis	12
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	12
Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale ): a review	12
Evaluation of starch digestibility of Andean crops oriented to healthy diet recommendation	12
Dropping impact experiment of crisp pears and contact pressure analysis	12
Elucidating the effects on polyphenol oxidase activity and allelic variation of polyphenol oxidase genes on dough and whole wheat-derived product color parameters	12
Dynamics of anthocyanin profiles of the fruits of four blueberry ( Vaccinium sp.) cultivars during different growth stages	12
Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatment	12
Nutritional and functional properties of Hyphaene thebaica L . flour: a critical treatise and review	12
Hot-air full drying driven metabolome changes in white tea ( Camellia sinensis L.)	11
Physical and functional properties of agglomerated coconut sugar powder and honey powder using polyvinylpyrrolidone as a binder	11
RETRACTED ARTICLE: Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle	11
Physicochemical properties and antioxidant activities of jujubes ( Ziziphus jujuba Mill.): effect of blackening process on different cultivars	11
Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder	11
Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review	11
Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins	11
Non-GMO-high oleic soybean meal value addition and studying the functional and reconstitution behavior	11
Ultrasonic extraction, composition analysis, in vitro antioxidant and antiproliferative activities of Mango kernel oil from Jinhuang Mango kernel	11
Phytochemical profile and pro-healthy properties of berries	11
Enhancing milled rice qualitative classification with machine learning techniques using morphological features of binary images	11
Enrichment of apricot probiotic drink with sea buckthorn as a prebiotic and antioxidant source	11
Pharmaceutical prospects of pomegranate antioxidants in combating microbial infections	11
Polymethoxyflavones: an updated review on pharmacological properties and underlying molecular mechanisms	11
Bioactive, antioxidant, industrial, and nutraceutical applications of banana peel	11
Efficacy and anti-inflammatory properties of low-molecular-weight fucoidan in patients with atopic dermatitis: a randomized double-blinded placebo-controlled trial	10
A HPLC-ESI-Q-ToF-MS Method for the Analysis of Monomer Constituents in PHGG, Gum Arabic And Psyllium Husk Prebiotic Dietary Fibre Supplements	10
Fatty acids profile, antioxidant activity, lipid oxidation, induction period, and sensory properties of burgers produced from blends of fish and mango kernel oils	10
Self-assembly mechanism study of Xiaoqu Baijiu in the distillation and condensation stage	10
Rheological properties of the mixture of Lentinan and saliva and its inhibitory effect on Streptococcus mutans	10
Performance evaluation of different grown ber ( Ziziphus mauritiana ) cultivars under low-temperature storage	10
Influence of different concentrations of alcoholic-alkaline modified enset starch as the stabilizing agent on low-fat set yogurt quality	10
Antioxidant and cytotoxicity to liver cancer HepG2 cells in vitro of Korarima ( Aframomumcorrorima (Braun) P.C.M. Jansen) seed extracts	10
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	10
Chemical composition, structural features, and physicochemical properties of starches from Thai indigenous rice varieties	10
Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties	10
Impact of high hydrostatic pressure and thermal processing on the quality of kimchi juice	10
Correction	10
Contact toxicity and repellent activity of essential oils from Alpinia zerumbet cv. ‘Variegata’ against stored product insects	10
Phytochemicals constituents, antioxidant activities and cytotoxicity assays of few wild edible fruits of North-East India	10
Hesperidin plays beneficial roles in disorders associated with the central nervous system: a review	10
Impact of extraction techniques and process optimization on antioxidant and antibacterial potential of Kalanchoe pinnata leaf extract	10
Changes of phenolics contents, antioxidant activities, and enzyme activities in pellicles of Juglans sigillata Dode during fruits development	10