OOIR: Observatory of International Research

Papers

(The median citation count of Food Technology and Biotechnology 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 2020-11-01 to 2024-11-01.)

Article	Citations
Whey Utilisation: Sustainable Uses and Environmental Approach	97
Prospects of Maize (Corn) Wet Milling By-Products as a Source of Functional Food Ingredients and Nutraceuticals	28
Detection of Microorganisms Using Graphene-Based Nanobiosensors	23
Biological Activity of Sacha Inchi (Plukenetia volubilis Linneo) and Potential Uses in Human Health: A Review	23
Phenylalanine Alleviates Postharvest Chilling Injury of Plum Fruit by Modulating Antioxidant System and Enhancing the Accumulation of Phenolic Compound	20
Effect of Ethanol and Ultrasound Pretreatments on Pineapple Convective Drying	20
Biogas Production Systems and Upgrading Technologies: A Review	18
Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches	17
Experimental Research of Drying Characteristics of Red Banana in a Single Slope Direct Solar Dryer Based on Natural and Forced Convection	16
Role of Acetic Acid Bacteria in Food and Beverages	14
Mozzarella Cheese Stretching: A Review	12
Recent Advances in (Bio)Chemical Sensors for Food Safety and Quality Based on Silver Nanomaterials	11
Solvent Dependency of Sorghum Bran Phytochemicals Acting as Potential Antioxidants and Antibacterial Agents	10
In vitro Antioxidant, Cytotoxic and Antidiabetic Activity of Protein Hydrolysates Prepared from Chinese Pond Turtle (Chinemys reevesii)	10
Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying	10
Essential Oil and Plant Extracts as Preservatives and Natural Antioxidants Applied to Meat and Meat Products: A Review	10
Komagataeibacter intermedius V-05: An Acetic Acid Bacterium Isolated from Vinegar Industry, with High Capacity for Bacterial Cellulose Production in Soybean Molasses Medium	10
Evaluation of the Antioxidant and Antimicrobial Activities of Ethyl Acetate Extract of Saccharomyces cerevisiae	10
Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus	9
Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation	9
Whey Utilisation: Sustainable Uses and Environmental Approach	9
Optimization of β-Fructofuranosidase Production from Agrowaste by Aspergillus carbonarius and Its Application in the Production of Inverted Sugar	9
Polyethylene Glycol-Stabilized Zein Nanoparticles Containing Gallic Acid	9
Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion	9
Chemical Composition and Biological Activity of Essential Oil and Extract from the Seeds of Tropaeolum majus L. var. altum	8

Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of Ricotta	8
Effect of Adding Guava (Psidium guajava) Epicarp Extract Flour on the Physicochemical, Textural, Colour and Sensory Properties of Frankfurters	8
Purification and Characterization of a Novel Extracellular Haloprotease Vpr from Bacillus licheniformis Strain KB111	8
Royal Jelly and Trans-10-Hydroxy-2-Decenoic Acid Inhibit Migration and Invasion of Colorectal Carcinoma Cells	7
Hydroethanolic Extract of Grape Peel from Vitis labrusca Winemaking Waste: Antinociceptive and Anti-Inflammatory Activities	7
Free Radical Scavenging, Redox Balance and Wound Healing Activity of Bioactive Peptides Derived from Proteinase K-Assisted Hydrolysis of Hypophthalmichthys molitrix Skin Collagen	7
Bioactive Compounds from Artichoke and Application Potential	7
Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits	7
Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidised Polysaccharides	7
Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production	7
Tamarix articulata Inhibits Cell Proliferation, Promotes Cell Death Mechanisms and Triggers G0/G1 Cell Cycle Arrest in Hepatocellular Carcinoma Cells	6
Antioxidant and Cytotoxic Effects and Identification of Ophiocordyceps sinensis Bioactive Proteins Using Shotgun Proteomic Analysis	6
Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview	6
Immunomodulatory Effect and an Intervention of TNF Signalling Leading to Apoptotic and Cell Cycle Arrest on ORL-204 Oral Cancer Cells by Tiger Milk Mushroom, Lignosus rhinocerus	6
Comparison of the Anti-Obesity Effect of Enriched Capsanthin and Capsaicin from Capsicum annuum L. Fruit in Obesity-Induced C57BL/6J Mouse Model	6
Properties of Milk Treated with High-Power Ultrasound and Bactofugation	6
Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance	6
Flow Injection Amperometric Evaluation of Trolox Equivalent Antioxidant Capacity of Chocolates with Different Cocoa Content at a Boron-Doped Diamond Electrode	6
Nutritional and Functional Potential of Carob Syrup Versus Date and Maple Syrup	6
Effect of Rhodiola rosea Rhizomes and Punica granatum Fruit Peel on the Metabolic Processes and Physiological Activity of Rats Fed with Excessive Fat Diet	6
Ultrasound-Assisted Extraction of Anthocyanins from Haskap (Lonicera caerulea L.) Berries Using a Deep Eutectic Solvent (DES)	6
Characterization of Collagen from Sakhalin Taimen Skin as Useful Biomass	6
Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals	6
Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties	5
Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor	5
Isolation, Biochemical Characterisation and Identification of Thermotolerant and Cellulolytic Paenibacillus lactis and Bacillus licheniformis	5
Enzymatic Pretreatment of Plant Cells for Oil Extraction	5
Mint (Mentha spp.) Honey: Analysis of the Phenolic Profile and Antioxidant Activity	5
A Molecular Approach for the Detection and Quantification of Tribolium castaneum (Herbst) Infestation in Stored Wheat Flour	5
Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage	5
Iron Encapsulation by Deacetylated Glucomannan as an Excipient Using the Gelation Method: Characteristics and Controlled Release	5
Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fiber Cookie Production	5
FTO Gene Polymorphisms at the Crossroads of Metabolic Pathways of Obesity and Epigenetic Influences	4
From the Autochthonous Grape Varieties of the Kastav Region (Croatia) to the Belica Wine	4
Assessment of Sorbate and Benzoate Content in Mustard, Ketchup and Tomato Sauce by Sub-Minute Capillary Electrophoresis	4
Development and Validation of a Food Frequency Questionnaire for Population of Adolescents in Croatia	4
Growth of Methylobacterium organophilum in Methanol for the Simultaneous Production of Single-Cell Protein and Metabolites of Interest	4
Quality Factors of Commercial Snail Fillets as Affected by Species	4
Selection of Non-Mycotoxigenic Inulinase Producers in the Group of Black Aspergilli for Use in Food Processing	4
Dynamics of Germination Behaviour, Protein Secondary Structure, Technofunctional Properties, Antinutrients, Antioxidant Capacity and Mineral Elements in Germinated Dhaincha	4
Association of Vitamins D, B9 and B12 with Obesity-Related Diseases and Oral Microbiota Composition in Obese Women in Croatia	4
Effect of Process Variables on Rice Flour Functional Properties, and Porous Structure of Rice and Wheat-Based Leavened Food Products	4
Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria	4
Effect of UV-C Irradiation on the Shelf-Life of Fresh-Cut Potato and Its Sensory Properties after Cooking	4
1H NMR-Based Metabolomics Approach Revealing Metabolite Variation of Black Turmeric (Curcuma caesia) Extracts and Correlation with Its Antioxidant and α-Glucosidase Inhibitory Activities	4
Effect of Ripening in Brine and Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese	3
Gelatine Film Incorporated with Clitoria ternatea-Derived Anthocyanin Microcapsules, A Food Packaging Material Effective Against Foodborne Pathogens	3
Increased Survival of Lactococcus lactis Strains Subjected to Freeze-Drying after Cultivation in an Acid Medium: Involvement of Membrane Fluidity	3
Increasing Antioxidant Activity in Food Waste Extracts by β-Glucosidase	3
Capsanthin-Loaded Micelles: Preparation, Characterization and in vitro Evaluation of Cytotoxicity Using MDA-MB-231 Breast Cancer Cell Line	3

Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour	3
Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation	3
Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded with Lysozyme and Green Tea Polyphenols	3
Rice (Oryza sativa) Bran and Soybean (Glycine max) Meal: Unconventional Supplements in the Mead Production	3
Is a Proactive Approach to Controlling Legionella in the Environment Justified?	3
Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic Damage	3
Primary Metabolite Chromatographic Profiling as a Tool for Chemotaxonomic Classification of Seeds from Berry Fruits	3
Determination of Curcuminoids, Piperine, Boswellic Acids and Andrographolides in Food and Dietary Supplements by HPLC	3
Nutritional, Physicochemical and Structural Parameters of Mauritia flexuosa Fruits and By-Products for Biotechnological Exploration of Sustainable Goods	3
Sage Extract as a Natural Source of Corrosion Inhibitor for Tinplate in 3.0 % NaCl	3
Jack Bean (Canavalia ensiformis) Tempeh: ACE-Inhibitory Peptide Formation during Absorption in the Small Intestine	3
Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel	3
Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts	2
SARS-CoV2 S Protein Features Potential Estrogen Binding Site	2
The Occurrence of Folate Biosynthesis Genes in Lactic Acid Bacteria from Different Sources	2
Optimising the Production Process of Bacterial Nanocellulose: Impact on Growth and Bioactive Compounds	2
Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread	2
Isoflavones Play a Potential Role in Off-Flavour Scavenging, with a Key Role of IFS2 in Isoflavone Accumulation in Soybean Seeds	2
Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolite Tuff as a Potential Novel Food Supplement	2
Effects of Soluble Dietary Fibre on Exercise Performance and Perception of Fatigue in Young Basketball Players	2
Applicability of Saccharomyces cerevisiae Strains for the Production of Fruit Wines Using Cocoa Honey Complemented with Cocoa Pulp	2
The Influence of High-Power Ultrasound and Bactofugation on Microbiological Quality of Milk	2
Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies	2
Identification and Characterization of a Novel Plasmid-Encoded Laccase-Like Multicopper Oxidase from Ochrobactrum sp. BF15 Isolated from an On-Farm Bio-Purification System	2
The Effects of a High-Fat/Cholesterol Diet on the Intestine of Rats Were Attenuated by Sparassis latifolia Polysaccharides	2
Extraction of Lipophilic Antioxidants from Native Tomato Using Green Technologies	2
Yeast Multi-Enzymatic Systems for Improving Colour Extraction, Technological Parameters and Antioxidant Activity of Wine	2
Polyphenolic Composition, Antioxidant and Antiproliferative Activity of Edible and Inedible Parts of Cultivated and Wild Pomegranate (Punica granatum L.)	2
Conversion of Problematic Winery Waste into Valuable Substrate for Baker’s Yeast Production and Solid Biofuel: A Circular Economy Approach	2
Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols	2
Blackthorn Flower Extract Impact on Glycaemic Homeostasis in Normoglycemic and Alloxan-Induced Hyperglycaemic C57BL/6 Mice	2
Chemical Characterization and Antioxidant Potential of the Rowan (Sorbus aucuparia L.) Fruits from Alpine-Dinaric region of Croatia	2
Physicochemical Characterization, Stability and Cytotoxicity of a Blue Dye Obtained from Genipap (Genipa americana L.) Fruit	2
Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects	2
Immobilization of Providencia stuartii Cells in Pumice Stone and Its Application for N-Acetylglucosamine Production	2
Colorimetric Paper-Based Dual Indicator Label for Real-Time Monitoring of Fish Freshness	2