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 2022-06-01 to 2026-06-01.)

Article	Citations
Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions	265
Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose	107
Unmasking the efficacy of Skipjack Tuna ( Katsuwonus Pelamis ) dark muscle hydrolyzate in lipid regulation: a promising component for functional food	93
Computational evaluation of soy-derived isoflavones, polyamines, and anthocyanins as multi-target modulators in anti-aging pathways	90
Dietary phytochemicals beneficial to obesity and cancer management: a review	86
Characteristics and comprehensive evaluation of heavy metal concentrations in wild and cultivated morel mushrooms	70
Effect of ketogenic diet and hypocaloric Mediterranean diet on metabolic and endocrine parameter in women suffering from Polycystic Ovary Syndrome	70
Impact characteristics and damage mechanisms of Fritillaria ussuriensis Maxim in drum ‎screening	68
Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating	63
Quality attributes of paddy rice as affected by frozen storage	60
Effect of drying techniques and solvent extraction on nutritional and functional properties of Ziziphus mauritiana fruit powder	57
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products	51
Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese	50
A review of the nutritional properties of different varieties and byproducts of peach palm ( Bactris gasipaes ) and their potential as functional foods	49
Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics	49
Quality attributes of dehydrated pear ( Pyrus communis L.) as affected by conventional and novel blanching techniques	48
Beyond thickening: Aloe vera gel as a soft-textured hydrocolloid with high water absorption for tailored food design	47
Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study	46
Food applications of sorghum derived kafirins potentially valuable in celiac disease	46
Effect of loading speed on tensile texture of apple peels	44
Geographical variation in metabolites of red pepper ( Capsicum annuum L.) from Korean cultivation regions revealed by ¹	43
Physicochemical and antioxidant properties of extruded Rhodiola as affected by twin-screw extrusion	42
Anti-obesity mechanisms elucidation of essential oil components from Artemisiae Argyi Folium (Aiye) by the integration of GC-MS, network pharmacology, and molecular docking	41
Structural, chemical, and functional properties in breadfruit ( Artocarpus altilis ) flour induced by single and combined heat-moisture and lactic acid f	41
Evaluation of the biochemical and nutritional profiles of Solanum aethiopicum L. subsp Kumba fruits: implications for diet and health	40

Preparation, characterization and evaluation of hydrogels from different fractions of diverse medicinal plants for management of pain and inflammation	39
Potential of high-pressure homogenization (HPH) in the development of functional foods	39
Quality attributes of different marinated oven-grilled pork neck meat	38
Anti-oxidant and anti-fatigue properties of polysaccharides from black soybean hull	38
Nutritional profiling and sensory attributes of sesame seed-enriched bars	37
Chemical compositions of essential oils from Melicope pteleifolia and their bioactivities against stored-product insects	37
Aflatoxin contamination in cow milk during wet and dry season in selected rural areas of Sidama zone Southern Ethiopia	36
Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females	36
Bioactive profile and functional food applications of banana in food sectors and health: a review	36
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	35
Bioactive compounds, minerals and antioxidants of edible flowers of peach and apple	35
Total phenolics, antioxidant, and physical properties of red chili peppers ( Capsicum annum L.) as affected by drying methods	35
Biochemical, nutraceutical and phytochemical characterization of chia and basil seeds: A comparative study	34
Optimization of supercritical CO ₂ fluid extraction process, component analysis, and antioxidant spectral activity correlation of Huoluo Xiaoling Dan	33
Gynostemma pentaphyllum an immortal herb with promising therapeutic potential: a comprehensive review on its phytochemistry and pharmacological perspective	33
Shelf life and storage stability of cold plasma treated kiwifruit juice: kinetic models	32
Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh	32
FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles	31
Extraction, structure analysis and antioxidant activity of Sibiraea laevigata (L.) Maxim polysaccharide	31
Effects of different coating formulations on the quality and shelf life of lettuce ( Lactuca sativa L.)	31
Impact of different extraction methodologies on the physical, structural and thermal properties of lecithin-sesame oil-based nanoliposomes containing citron peel essential oils	30
Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment	30
A comprehensive review on the availability of bioactive compounds, phytochemicals, and antioxidant potential of plum ( Prunus Domestica )	29
Influence of nano-edible coating, packaging, and storage temperature on physicochemical and antioxidant properties of Auricularia auricula-judae (Bull).	28
Antidiabetic medicinal plants from the Chenopodiaceae family: a comprehensive overview	27
A comprehensive review on biochemical and technological properties of rye ( Secale cereale L.)	27
Changes in nutritional, physicochemical, phytochemical composition and antioxidant potential of Mahonia nepalensis fruits during ripening	27
Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation	27
Natural preservative properties of raisins in restructured goat meat (chevon) jerky	26
Determination of terpenoids in Baijiu using solid-phase extraction combined with headspace solid-phase microextraction	26
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	26
Natural molecules as promising players against diabetic peripheral neuropathy: an emerging nutraceutical approach	26
Correction	25
UHPLC-MS/MS profiling and antibacterial activity of hydrolysed and native flavonoids from Crocus sativus stamens	24
Advances for anti-inflammatory ingredients and activities of Fuzi (lateral root of Aconitum carmichaelii Debx.)	24
Comparative analysis of physicochemical, microbiological, and sensory characteristics in discolored and normal red pepper ( Capsicum annuum L.) powder	24
Chemical variability in essential oil and soil elements of Salvia cilicica Boiss. & Kotschy populations in Türkiye	24
Pasting, thermal and structural properties of haricot beans flour ( Phaseolus vulgaris , L.) as affected by variety and germination	24
Physicochemical stability of theabrownins-polysaccharide complexes under different environments and additives	24
Effect of the ripening stage on the mechanical, acoustics, and food oral processing properties of apples	23
Advances in Alzheimer’s disease therapeutics: biochemistry, exploring bioactive compounds and novel approaches	23
Improve the authentication of agricultural food supply chain using Permutations Supersonic Ligero Elliptic Signature Algorithm	23
SpikeVision: classification of wheat varieties using machine vision	23
Dielectric properties of in-shell and shelled sunflower seeds ( Helianthus annuus L.) and pine nuts ( Pinus pinea	23
Antioxidant activity and reduction potential of dietary herbs on acrylamide formation in asparagine-glucose reaction model	23
Enhancement of physicochemical properties and antioxidant activity of carob-based dark chocolate as a cocoa powder substitute	22
nondestructive detection of kiwifruit textural characteristic based on near infrared hyperspectral imaging technology	22
Metabolomics analysis as a tool to study the mechanism of taste formation in Mengding yellow bud	22
Liposomes: a promising delivery system for active ingredients in food and nutrition	21
Plants, phytochemicals, and natural practices in complementary and alternative system of medicine for treatment of central nervous system disorders	21

POD, CAT and SOD enzyme activity of corn kernels as affected by low plasma pretreatment	21
Preparation and characterization of sesame peptide-calcium chelate with different molecular weight	21
VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects	21
Formulation and characterization of micro-emulsions of peppermint and coriander oils extracted by using a supercritical fluid system	21
RETRACTED ARTICLE: Effect of vegan diet (VD) on sports performance: a mechanistic review of metabolic cascades	20
Elaboration and characterization of Pitaya ( hylocereus polyrhizus ) witbier craft beer	20
Therapeutical properties of apigenin: a review on the experimental evidence and basic mechanisms	20
Effect of mechanical and friction properties of coconut peel on processing and manufacturing processes	20
Inflammatory factor expression in HaCaT cells and melanin synthesis in melanocytes: Effects of Ganoderma lucidum fermentation broth containing Chinese medicine	20
Granular structure, physicochemical and rheological characteristics of starch from yellow cassava ( Manihot esculenta ) genotypes	20
Antioxidant potentials and inhibitory activities of α-amylase, α-glucosidase, and acetylcholinesterase of different fractions from Salsola tetragona Delile	20
Bioinformatics findings reveal the pharmacological properties of ferulic acid treating traumatic brain injury via targeting of ferroptosis	20
Assessment of phytochemicals, antioxidant properties, and in vivo antidiarrheal activity of date palm ( Phoenix dactylifera L.)	19
Enhanced pixel-level detection of food regions using a self-attention mechanism	19
Exploring the potential of aloe vera gel-based coating for shelf life extension and quality preservation of tomato	19
Nutritional compositions and functional properties of New Ethiopian chickpea varieties: Effects of variety, grown environment and season	19
Tilapia freshness prediction utilizing gas sensor array system combined with convolutional neural network pattern recognition model	19
Proton transverse relaxation times depending on the unsaturated fatty acids: a magnetic resonance relaxometric study on beef fat samples	19
Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates	19
Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate	18
Chemical characterization of seaweed ( Sargassum pallidum (turn.) C.Ag.) and kelp ( Laminaria japonica Are	18
Pharmacological, nutraceutical, functional and therapeutic properties of fennel ( foeniculum vulgare )	18
Mechanical properties of crisp pear peel and flesh as affect by storage temperature	18
Edible insects exert a high potential renal acid load to the human kidneys	18
Functionalization of Ricotta cheese with powder of spirulina platensis : physicochemical, sensory, and microbiological properties	18
Evaluation of cold extracted bioactive compounds from tomato pomace and its use in food fortification	18
Dropping impact experiment of crisp pears and contact pressure analysis	17
Encapsulation of ethanolic mangosteen ( Garcinia mangostana L.) rind extract in solid lipid nanoparticles (SLNs) based on palm stearin: study the effect	17
Adulteration in roasted coffee: a comprehensive systematic review of analytical detection approaches	17
Assessment of microbial profile and microbiological safety of araucana (mapuche) eggs and white shell eggs	17
Phytochemical composition and biological activities of extracts from Astragalus membranaceus arieal parts	17
Survivability of probiotic under simulated gastrointestinal conditions as affected by synbiotic (alginate-arabinoxylan) encapsulation	17
Enhancing milled rice qualitative classification with machine learning techniques using morphological features of binary images	17
Prolonging the shelf life of “Sfogliatella Riccia” using modified atmosphere packaging	17
Unveiling the therapeutic potential of Haloxylon articulatum extract: a comprehensive study on its phytochemical composition, antioxidant, antifungal, and antibacterial	17
Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatment	17
Assessment of nutritional composition and bioactive compounds of various wild potato cultivars in Bangladesh	17
Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis	17
Enrichment of apricot probiotic drink with sea buckthorn as a prebiotic and antioxidant source	16
Elucidating the effects on polyphenol oxidase activity and allelic variation of polyphenol oxidase genes on dough and whole wheat-derived product color parameters	16
Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review	16
Millets: sustainable treasure house of bioactive components	16
Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale ): a review	16
Sensory characterisation and volatile analysis of 3D-printed dairy protein-based snack structures	16
Metabolomic insights into the aging process of Citrus reticulata cv. ‘Dahongpao’ peel	15
Pharmaceutical prospects of pomegranate antioxidants in combating microbial infections	15
Hot-air full drying driven metabolome changes in white tea ( Camellia sinensis L.)	15
Bioactive, antioxidant, industrial, and nutraceutical applications of banana peel	15
Physicochemical properties and antioxidant activities of jujubes ( Ziziphus jujuba Mill.): effect of blackening process on different cultivars	15
Phytochemical profile and pro-healthy properties of berries	15
Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins	15
Effects of herbal broth on fermentation characteristics, metabolomic profiles, and microbial community of kimchi during storage	15
Polymethoxyflavones: an updated review on pharmacological properties and underlying molecular mechanisms	15
Contact toxicity and repellent activity of essential oils from Alpinia zerumbet cv. ‘Variegata’ against stored product insects	14
Changes of phenolics contents, antioxidant activities, and enzyme activities in pellicles of Juglans sigillata Dode during fruits development	14
Phytochemicals constituents, antioxidant activities and cytotoxicity assays of few wild edible fruits of North-East India	14
Impact of alkaline-assisted washing on the purity and functional properties of tamarind seed xyloglucan powder compared with the conventional alcohol-precipitation method	14
Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains	14
Impact of high hydrostatic pressure and thermal processing on the quality of kimchi juice	14
Impact of extraction techniques and process optimization on antioxidant and antibacterial potential of Kalanchoe pinnata leaf extract	14
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	14
Entrapment of Rhizopus oligosporus conidiospores in silica-gel microbeads for stability in exo-inulinase production	14
Supplemental white LED lighting enhances strawberry fruit quality and physicochemical properties under tropical climate conditions	14
Fatty acids profile, antioxidant activity, lipid oxidation, induction period, and sensory properties of burgers produced from blends of fish and mango kernel oils	14
Non-GMO-high oleic soybean meal value addition and studying the functional and reconstitution behavior	14
Rheological properties of the mixture of Lentinan and saliva and its inhibitory effect on Streptococcus mutans	13
Chemical composition, structural features, and physicochemical properties of starches from Thai indigenous rice varieties	13
Hesperidin plays beneficial roles in disorders associated with the central nervous system: a review	13
Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid	13
Biochemical composition, antioxidant capacity, and mineral content of hazelnut leaves	13
Self-assembly mechanism study of Xiaoqu Baijiu in the distillation and condensation stage	13
Influence of different concentrations of alcoholic-alkaline modified enset starch as the stabilizing agent on low-fat set yogurt quality	13
Phytochemical analysis and biological activities of Artemisia vulgaris grown in different altitudes of Nepal	13
Efficacy and anti-inflammatory properties of low-molecular-weight fucoidan in patients with atopic dermatitis: a randomized double-blinded placebo-controlled trial	13
RETRACTED ARTICLE: Performance evaluation of different grown ber ( Ziziphus mauritiana ) cultivars under low-temperature storage	13
A HPLC-ESI-Q-ToF-MS Method for the Analysis of Monomer Constituents in PHGG, Gum Arabic And Psyllium Husk Prebiotic Dietary Fibre Supplements	13
Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties	13