OOIR: Observatory of International Research

Papers

(The median citation count of Polish Journal of Food and Nutrition Sciences is 2. 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 2020-10-01 to 2024-10-01.)

Article	Citations
Exploring the Interactions Between Caffeic Acid and Human Serum Albumin Using Spectroscopic and Molecular Docking Techniques	41
Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review	24
Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions	18
Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying	16
Study of Interactions Between Individual Phenolics of Aronia with Barley Beta-Glucan	15
In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties	13
Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits	13
Antioxidant Activity of Hybrid Sturgeon (<i>Huso dauricus</i> × <i>Acipenser schrenckii</i>) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides	13
Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity	12
Enhancement of the Stabilities and Intracellular Antioxidant Activities of Lavender Essential Oil by Metal-Organic Frameworks Based on β-Cyclodextrin and Potassium Cation	10
Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread	10
Effect of the Addition of Edible Insect Flour from Yellow Mealworm (<i>Tenebrio molitor</i>) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge Cake	10
Hydrolyzed Collagen from Salmon Skin Increases the Migration and Filopodia Formation of Skin Keratinocytes by Activation of FAK/Src Pathway	9
Pear Juice Clarification Using Polygalacturonase from <i>Beauveria bassiana</i>: Effects on Rheological, Antioxidant and Quality Properties	9
Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials	9
Microplastics in a Traditional Turkish Dairy Product: Ayran	8
Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta	8
Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents	7
Strawberry Polyphenol-Rich Fractions Can Mitigate Disorders in Gastrointestinal Tract and Liver Functions Caused by a High-Fructose Diet in Experimental Rats	7
Antioxidative Capacity of Soyfoods and Soy Active Compounds	6
Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana (<i>Musa acuminata</i> L.) Fruits	6
Phenolic Composition, and Antioxidant and Antineurodegenerative Potential of Methanolic Extracts of Fruit Peel and Flesh of Pear Varieties from Serbia	6
Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley	6
Nutritional Properties, Antioxidant and Antihaemolytic Activities of the Dry Fruiting Bodies of Wild Edible Mushrooms Consumed by Ethnic Communities of Northeast India	6
Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review	6

Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality	6
Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp	6
Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks	6
Influence of a Sulphur Dioxide Active Storage System on the Quality of <i>Ribes rubrum</i> L. Berries	5
Effect of Chromium Picolinate and Chromium Nanoparticles Added to Low- or High-Fat Diets on Chromium Biodistribution and the Blood Level of Selected Minerals in Rats	5
Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups	5
Elicitation with Sodium Silicate and Iron Chelate Affects the Contents of Phenolic Compounds and Minerals in Buckwheat Sprouts	4
Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread	4
Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts	4
Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries	4
Iron, Zinc, Copper, Manganese and Chromium in Green Teas, Their Transfer to Extracts and Correlations between Contents of Elements and Bioactive Compounds	4
Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review	4
Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion	4
Purification and Characterization of a Low Molecular Weight Neutral Non-Starch Polysaccharide from <i>Panax ginsen</i>g by Enzymatic Hydrolysis	4
Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse	3
Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber	3
Physiological and Antagonistic Properties of <i>Pichia kluyveri</i> for Curative and Preventive Treatments Against Post-Harvest Fruit Fungi	3
Black Trumpet, <i>Craterellus cornucopioides</i> (L.) Pers.: Culinary Mushroom with Angiotensin Converting Enzyme Inhibitory and Cytotoxic Activity	3
Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment	3
Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (<i>Mullus barbatus</i>)	3
Influence of Synthetic Antioxidants Used in Food Technology on the Bioavailability and Metabolism of Lipids - <i>In Vitro</i> Studies	3
Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars	3
Synergistic Antimicrobial Effect of Raspberry (Rubus idaeus L., Rosaceae) Preparations and Probiotic Bacteria on Enteric Pathogens	3
Compositional Characteristics and Antioxidant Activity of Edible Rose Flowers and Their Effect on Phenolic Urinary Excretion	3
Grain of Hybrids Between Spelt (<i>Triticum spelta</i> L.) and Bread Wheat (<i>Triticum aestivum</i> L.) as a New Raw Material for Breadmaking	3
Effect of Maltodextrin on Drying Rate of Avocado (<i>Persea Americana</i> Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder	3
Effects of <i>Tremella fuciformis</i>-Derived Polysaccharides with Different Molecular Weight on D-Galactose-Induced Aging of Mice	3
Optimized Extraction, Microencapsulation, and Stability of Anthocyanins from <i>Ardisia compressa</i> K. Fruit	3
Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour	3
Effects of Four-Week Intake of Blackthorn Flower Extract on Mice Tissue Antioxidant Status and Phenolic Content	2
Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell	2
Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods	2
Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes	2
Characteristic and Antimicrobial Resistance of <i>Bacillus cereus</i> Group Isolated from Food in Poland	2
Optimization of Distillation Conditions for Improved Recovery of Phthalides from Celery (Apium graveolens L.) Seeds	2
Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage	2
Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado (<i>Persea Americana</i> Mill.) Pulp	2
Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (<i>Katsuwonus pelamis</i>) Liver Using the pH Shift Process	2
Sinigrin Encapsulation in Liposomes: Influence on <i>In Vitro</i> Digestion and Antioxidant Potential	2
Antioxidant Capacity of Lentil Flour Hydrolysates Obtained with Pancreatin	2
Effects of Long-Term Dietary Administration of Kale (<i>Brassica oleracea</i> L. var.<i> acephala</i> DC) Leaves on the Antioxidant Status and Blood Biochemical Markers in Rats	2
Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology	2
Health Benefits of Vegetarian and Mediterranean Diets: Narrative Review	2
Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product	2
Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds	2
Is it Possible to Produce Carrier-Free Fruit and Vegetable Powders by Spray Drying?	2
Characterization of Triterpene Saponin Composition of White, Yellow and Red Beetroot (<i>Beta vulgaris</i> L.)	2
Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat	2
Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs	2
Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree	2

Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango	2
A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of <i>Calocybe gambosa</i> (Fr.) Donk Wild Growing in Serbia	2
Determination of Saponins in Leaves of Four Swiss Chard (<i>Beta vulgaris</i> L.) Cultivars by UHPLC-CAD/QTOF-MS/MS	2
Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk	2