OOIR: Observatory of International Research

Papers

(The median citation count of Food Technology and Biotechnology is 3. 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 2022-08-01 to 2026-08-01.)

Article	Citations
Removal of Histamine in Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish	70
Identification of Flavonoids, Antioxidant and Antiproliferative Activity of Aqueous Infusions of Calendula officinalis L., Chelidonium majus L., Teucrium chamaedrys L. and Alchemilla vulgaris L.	60
Snacks Fortified with Protein Concentrate from Spotted Goatfish (Pseudupeneus maculatus) and Passion Fruit (Passiflora edulis) Shell Flour	42
Influence of Mangosteen Peel Extract on Oxidative Stability, Nutritional Values, Physicochemical Properties and Sensory Preference of Soy-Based Burgers	33
Polyphenolic Composition, Antioxidant and Antiproliferative Activity of Edible and Inedible Parts of Cultivated and Wild Pomegranate (Punica granatum L.)	27
Evaluation of the Probiotic Properties of Lacticaseibacillus casei 431® Isolated from Food for Special Medical Purposes	27
Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties	22
Organic Acid Meat Decontamination: Optimising Application Parameters to Reduce the Microbial Load of Yersinia enterocolitica 4/O:3 on Pork	17
Effect of Pumpkin Seed Protein Concentrate and Xanthan Gum on the Properties of Gluten-Free Frozen Batter and the Resulting Cake	14
Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu	14
Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch	14
1-Methylcyclopropene Alleviates Postharvest Chilling Injury of Snap Beans by Enhancing Antioxidant Defense System	12
Quince Powder Increases Antioxidant Activity and Probiotic Survival in Yoghurt	12
Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Effect on Inhibiting Lipid Oxidation and Physicochemical Properties of Cooked Ground Beef During Refrigerated Storage	12
Optimising the Production Process of Bacterial Nanocellulose: Impact on Growth and Bioactive Compounds	12
Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes	12
Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread	11
Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs	11
Evaluation of Nonthermal Technologies to Reduce or Replace Nitrite in Meat Products	10
Impact of Fruit Zone Leaf Removal on Anthocyanin Stability in Wine During Bottle Ageing	10
Enzymatic Pretreatment of Plant Cells for Oil Extraction	10
Enterococcus durans SL70, A Novel Exopolysaccharide Producer from Traditional Sourdough Fermentation of Einkorn (Triticum monococcum L. ssp. monococcum)	9
Effect of Ethyl Acetate on the Defatting of Leaves in the Extraction of Stevia rebaudiana Bertoni	9
Characterisation of Pea Milk Analogues Using Different Production Techniques	9
Effect of Drying and Microwave-Assisted Extraction Parameters on Lippia adoensis Variety Koseret Essential Oil Yield	8

Quality Characteristics and Storage Stability of Guava Nectar Formulated with Natural Sweeteners	8
Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour	8
Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic Damage	8
Co-Cultivation of Yoghurt Bacteria with Probiotics Increased Melatonin Content and Enhanced the Antioxidant Activity of Soy Milk Yoghurt	8
Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars	8
The Impact of Nutrition on the Onset, Course of the Disease and Quality of Life of Patients with Laryngopharyngeal Reflux	8
Impact of Egg Components on Model Pasta Dough Rheology, Microstructure, and Mechanical Dough Rolling Energy	7
Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang	7
Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies	7
The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow	7
Date Fruits and Their Products for Almond Beverage Fortification: Assessment of Beverages and Resulting Residues	7
Role of Acetic Acid Bacteria in Food and Beverages	7
Replacing Hydrogenated Fat in Cookies with Oleogels based on Butia odorata Seed Oil and Beeswax	6
Exploring Chia Mucilage as a Potential Additive for Salt Reduction in Traditional Balkan Minced Meat Product Ćevap	6
Low-Molecular-Mass Fragments of Collagen Improve Parameters Related to Mass and Inflammation of the Adipose Tissue in the Obese Rat	6
Thermal Aging of Black Garlic Enhances Cellular Antioxidant Potential Through Nrf2-Mediated Pathway Activation	6
Effect of Chitin-Glucan Hydrogel Coating on Shelf Life of Kashar Cheese	6
Supercritical CO2 Fluid Extraction and Microencapsulation of Oil from Anchovy (Engraulis mordax) By-Products	6
Autochthonous Human Milk Lactobacilli Strains as Potential Probiotic Starter Cultures	6
Conversion of Problematic Winery Waste into Valuable Substrate for Baker’s Yeast Production and Solid Biofuel: A Circular Economy Approach	6
How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?	6
Xylanase Production by Solid-State Fermentation for the Extraction of Xylooligosaccharides from Soybean Hulls	5
Antigenotoxic and Life-Prolonging Effects of Flavoured Kombuchas on Drosophila melanogaster	5
Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation	5
Antioxidant Capacity, Total Phenolic Content and Phytochemical Profile of Canned Dandelion (Taraxacum officinale L.) Flowers	5
Assessment of the Potential Impact of Aqueous and Ethanolic Malt Extracts on HepG2 Liver Cells	5
Bioactive Compounds from Artichoke and Application Potential	5
Total Antioxidant Potential, Total Phenolic Profile and Cytotoxic Activity Against Brain Cancer: Melocan and Galdirik	5
The Schizosaccharomyces pombe Glycosyltransferase Gmh5 is a Functional Homologue of the α-1,6-Mannosyltransferase Mnn10 Crucial for N-Glycan Processing	5
Effect of Lachnum YM156 Polyphenol on STAT3/COX-2 Signal Pathway and Gut Microbiota in Mice with N-Nitrosodiethylamine-Induced Hepatic Injury	5
Effects of Flavourzyme and Alkaline Protease Treatment on Structure and Allergenicity of Peanut Allergen Ara h 1	5
Physicochemical Properties of Sago- and Corn Flour-Based Rice Analogues Fortified with Black-Eyed Bean Flour and Skimmed Milk Powder	5
Assessment of Quality Indices in Japanese Quince (Chaenomeles japonica L.) Juice and Concentrate: Evaluating the Impact of Hydrolytic Enzymes and Clarifiers	5
Ethyl Acetate Extracts of Edible Mushroom Species Enhance β-Lactam Activity Against an MRSA Isolate in vitro	5
Bacterial Cellulose Powder from Tropical Fruit Byproducts: Characterization and Application in Smoothies	4
Development and Comparison of Alternative Methods for the Purification of Adalimumab Directly from Harvested Cell Culture Fluid	4
Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food Solutions	4
A Novel Method for Extracting Glucomannan Using an Aqueous Two-Phase System	4
The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yogurt with Tragacanth Gum During Storage	4
Evaluating Pre-Immobilization and Post-Immobilization Bioimprinting Strategies for the Activation of Lipases: A Case Study of LipC12	4
Modulating Complex Secondary Metabolism in Streptomyces rimosus by Targeted Genome Engineering	4
Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs	4
Characterization of Red Dragon Fruit Wine Fermented with a Newly Identified Yeast Strain Saccharomyces cerevisiae M7	4
Determination of Curcuminoids, Piperine, Boswellic Acids and Andrographolides in Food and Dietary Supplements by HPLC	4
Antimicrobial Activity of Bee Pollen: Influence of Botanical Origin and Processing	4
Optimisation of Ultrasound-Assisted Extraction Conditions Using Response Surface Methodology and Identification of Thymoquinone from Black Cumin (Nigella sativa L.) Seed Extract	4
Single-Tube Loop-Mediated Isothermal Amplification Assay Targeting the inlA Gene for Sensitive Detection of Listeria monocytogenes in Food	4
Optimization and Validation of Maceration-Mediated Hydrodistillation to Extract Caryophyllene-Rich Essential Oil from Sea-Buckthorn Berries	4
Milk-Clotting Properties and Primary Proteolysis of a Lyophilised Extract from Artichoke Flowers (Cynara scolymus L.)	4
Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols	4

Decolorized and Undecolorized Ethanol Extracts of Ginggiyang (Leea aequata L.) Leaves as Effective Preservatives of Edible Products	4
Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion	3
In Silico, In Vitro and Ex Vivo Evaluation of the Antihyperglycaemic, Antioxidant and Cytotoxic Properties of Coccinia grandis L. Leaf Extract	3
Opuntia ficus-indica as an Alternative Source of Mucilage in Low-Fat Ice Cream	3
1H NMR-Based Metabolomics Approach Revealing Metabolite Variation of Black Turmeric (Curcuma caesia) Extracts and Correlation with Its Antioxidant and α-Glucosidase Inhibitory Activities	3
Rapid Determination of Fish Species of Raw and Heat-Treated Fish Meat Using Proteomic Species-Specific Markers	3
Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate	3
Near-Infrared Spectroscopy for Rapid Determination of Physicochemical Properties of Fermented Fish Sauce (‘Nam Pla-Ra’)	3
A Review on Innovative Biotechnological Approaches for the Upcycling of Citrus Fruit Waste to Obtain Value-Added Bioproducts	3
Sourcing Vanillin via Fermentative Biotechnology	3
Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods	3
Sustainability and Influencing Factors in Bacterial Cellulose Production: A Review of the Impact of Microorganisms, Culture Media and Cultivation Methods	3
Fruit Quality Assessment of Novel Hybrid Pummelo × Sweet Orange and Its Molecular Characterization Using Acidity Specific Markers	3
Effects of Soluble Dietary Fibre on Exercise Performance and Perception of Fatigue in Young Basketball Players	3
Upcycling Fruit-Vegetable Pomace Powders for Technological, Nutritional, and Sensory Enhancement of Cookies	3
Antibacterial Effect of Phenylboronic Acid on Escherichia coli and Its Potential Role as a Decontaminant of Fresh Tomato Fruits	3
Improving the Polyphenol Profile, Antioxidant and Antiglycation Activity of Onion Outer Scales with Chamomile Treatment	3