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

Article	Citations
Association of Vitamins D, B9 and B12 with Obesity-Related Diseases and Oral Microbiota Composition in Obese Women in Croatia	45
Removal of Histamine in Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish	41
Influence of Mangosteen Peel Extract on Oxidative Stability, Nutritional Values, Physicochemical Properties and Sensory Preference of Soy-Based Burgers	31
Snacks Fortified with Protein Concentrate from Spotted Goatfish (Pseudupeneus maculatus) and Passion Fruit (Passiflora edulis) Shell Flour	23
Identification of Flavonoids, Antioxidant and Antiproliferative Activity of Aqueous Infusions of Calendula officinalis L., Chelidonium majus L., Teucrium chamaedrys L. and Alchemilla vulgaris L.	21
Selection of Non-Mycotoxigenic Inulinase Producers in the Group of Black Aspergilli for Use in Food Processing	19
Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties	19
Polyphenolic Composition, Antioxidant and Antiproliferative Activity of Edible and Inedible Parts of Cultivated and Wild Pomegranate (Punica granatum L.)	18
Effect of UV-C Irradiation on the Shelf-Life of Fresh-Cut Potato and Its Sensory Properties after Cooking	16
Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch	16
Evaluation of the Probiotic Properties of Lacticaseibacillus casei 431® Isolated from Food for Special Medical Purposes	16
Nutritional and Functional Potential of Carob Syrup Versus Date and Maple Syrup	15
Quality Factors of Commercial Snail Fillets as Affected by Species	14
Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu	13
Polyethylene Glycol-Stabilized Zein Nanoparticles Containing Gallic Acid	12
Quince Powder Increases Antioxidant Activity and Probiotic Survival in Yoghurt	12
Impact of Fruit Zone Leaf Removal on Anthocyanin Stability in Wine During Bottle Ageing	12
Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes	12
Effect of Ethyl Acetate on the Defatting of Leaves in the Extraction of Stevia rebaudiana Bertoni	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	11
Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread	10
Evaluation of Nonthermal Technologies to Reduce or Replace Nitrite in Meat Products	10
Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs	10
Nutritional, Physicochemical and Structural Parameters of Mauritia flexuosa Fruits and By-Products for Biotechnological Exploration of Sustainable Goods	10

Enzymatic Pretreatment of Plant Cells for Oil Extraction	10
1-Methylcyclopropene Alleviates Postharvest Chilling Injury of Snap Beans by Enhancing Antioxidant Defense System	9
Characterisation of Pea Milk Analogues Using Different Production Techniques	8
Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars	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
Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour	8
Effect of Drying and Microwave-Assisted Extraction Parameters on Lippia adoensis Variety Koseret Essential Oil Yield	8
Enterococcus durans SL70, A Novel Exopolysaccharide Producer from Traditional Sourdough Fermentation of Einkorn (Triticum monococcum L. ssp. monococcum)	8
Quality Characteristics and Storage Stability of Guava Nectar Formulated with Natural Sweeteners	7
Increasing Antioxidant Activity in Food Waste Extracts by β-Glucosidase	7
Co-Cultivation of Yoghurt Bacteria with Probiotics Increased Melatonin Content and Enhanced the Antioxidant Activity of Soy Milk Yoghurt	7
Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies	6
The Impact of Nutrition on the Onset, Course of the Disease and Quality of Life of Patients with Laryngopharyngeal Reflux	6
Autochthonous Human Milk Lactobacilli Strains as Potential Probiotic Starter Cultures	6
Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation	6
Supercritical CO2 Fluid Extraction and Microencapsulation of Oil from Anchovy (Engraulis mordax) By-Products	6
Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang	6
Replacing Hydrogenated Fat in Cookies with Oleogels based on Butia odorata Seed Oil and Beeswax	6
Effect of Chitin-Glucan Hydrogel Coating on Shelf Life of Kashar Cheese	6
Thermal Aging of Black Garlic Enhances Cellular Antioxidant Potential Through Nrf2-Mediated Pathway Activation	6
The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow	6
Role of Acetic Acid Bacteria in Food and Beverages	6
Yeast Multi-Enzymatic Systems for Improving Colour Extraction, Technological Parameters and Antioxidant Activity of Wine	5
Exploring Chia Mucilage as a Potential Additive for Salt Reduction in Traditional Balkan Minced Meat Product Ćevap	5
Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation	5
Effects of Flavourzyme and Alkaline Protease Treatment on Structure and Allergenicity of Peanut Allergen Ara h 1	5
Low-Molecular-Mass Fragments of Collagen Improve Parameters Related to Mass and Inflammation of the Adipose Tissue in the Obese Rat	5
Antigenotoxic and Life-Prolonging Effects of Flavoured Kombuchas on Drosophila melanogaster	5
Assessment of Quality Indices in Japanese Quince (Chaenomeles japonica L.) Juice and Concentrate: Evaluating the Impact of Hydrolytic Enzymes and Clarifiers	5
Conversion of Problematic Winery Waste into Valuable Substrate for Baker’s Yeast Production and Solid Biofuel: A Circular Economy Approach	5
How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?	5
Capsanthin-Loaded Micelles: Preparation, Characterization and in vitro Evaluation of Cytotoxicity Using MDA-MB-231 Breast Cancer Cell Line	5
Physicochemical Properties of Sago- and Corn Flour-Based Rice Analogues Fortified with Black-Eyed Bean Flour and Skimmed Milk Powder	5
Xylanase Production by Solid-State Fermentation for the Extraction of Xylooligosaccharides from Soybean Hulls	4
Milk-Clotting Properties and Primary Proteolysis of a Lyophilised Extract from Artichoke Flowers (Cynara scolymus L.)	4
Characterization of Red Dragon Fruit Wine Fermented with a Newly Identified Yeast Strain Saccharomyces cerevisiae M7	4
Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs	4
Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food Solutions	4
Bioactive Compounds from Artichoke and Application Potential	4
The Schizosaccharomyces pombe Glycosyltransferase Gmh5 is a Functional Homologue of the α-1,6-Mannosyltransferase Mnn10 Crucial for N-Glycan Processing	4
Optimization and Validation of Maceration-Mediated Hydrodistillation to Extract Caryophyllene-Rich Essential Oil from Sea-Buckthorn Berries	4
Optimisation of Ultrasound-Assisted Extraction Conditions Using Response Surface Methodology and Identification of Thymoquinone from Black Cumin (Nigella sativa L.) Seed Extract	4
Development and Comparison of Alternative Methods for the Purification of Adalimumab Directly from Harvested Cell Culture Fluid	4
Effect of Lachnum YM156 Polyphenol on STAT3/COX-2 Signal Pathway and Gut Microbiota in Mice with N-Nitrosodiethylamine-Induced Hepatic Injury	4
Antioxidant Capacity, Total Phenolic Content and Phytochemical Profile of Canned Dandelion (Taraxacum officinale L.) Flowers	4
Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols	4
A Novel Method for Extracting Glucomannan Using an Aqueous Two-Phase System	4
Evaluating Pre-Immobilization and Post-Immobilization Bioimprinting Strategies for the Activation of Lipases: A Case Study of LipC12	4
Total Antioxidant Potential, Total Phenolic Profile and Cytotoxic Activity Against Brain Cancer: Melocan and Galdirik	4
The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yogurt with Tragacanth Gum During Storage	3

Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate	3
Antibacterial Effect of Phenylboronic Acid on Escherichia coli and Its Potential Role as a Decontaminant of Fresh Tomato Fruits	3
Rapid Determination of Fish Species of Raw and Heat-Treated Fish Meat Using Proteomic Species-Specific Markers	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
Decolorized and Undecolorized Ethanol Extracts of Ginggiyang (Leea aequata L.) Leaves as Effective Preservatives of Edible Products	3
Primary Metabolite Chromatographic Profiling as a Tool for Chemotaxonomic Classification of Seeds from Berry Fruits	3
Opuntia ficus-indica as an Alternative Source of Mucilage in Low-Fat Ice Cream	3
Effects of Soluble Dietary Fibre on Exercise Performance and Perception of Fatigue in Young Basketball Players	3
Sustainability and Influencing Factors in Bacterial Cellulose Production: A Review of the Impact of Microorganisms, Culture Media and Cultivation Methods	3
Determination of Curcuminoids, Piperine, Boswellic Acids and Andrographolides in Food and Dietary Supplements by HPLC	3
Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods	3
A Review on Innovative Biotechnological Approaches for the Upcycling of Citrus Fruit Waste to Obtain Value-Added Bioproducts	3
In Silico, In Vitro and Ex Vivo Evaluation of the Antihyperglycaemic, Antioxidant and Cytotoxic Properties of Coccinia grandis L. Leaf Extract	3
Corrigendum to: Fruit Extract Derived from a Mixture of Noni, Pineapple and Mango Capable of Coagulating Milk and Producing Curd with Antidiabetic Activities (Published: Food Technol. Biotechnol. 60 (	2
Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals	2
Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging	2
Ultrasound and Thermosonication as Promising Technologies for Processing Plant-Based Beverages: A Review	2
Characterization and in situ Biodegradation Analysis of Brown Kraft Paper Coated with PHA for Potential Sustainable Packaging	2
Fruit Quality Assessment of Novel Hybrid Pummelo × Sweet Orange and Its Molecular Characterization Using Acidity Specific Markers	2
Near-Infrared Spectroscopy for Rapid Determination of Physicochemical Properties in Fermented Fish Sauce (‘Nam Pla-Ra’)	2
Amino Acid Composition, Antioxidant and Antihypertensive Activity in Extracts from Mexican Añejo Cheese	2
Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying	2
Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance	2
Royal Jelly and Trans-10-Hydroxy-2-Decenoic Acid Inhibit Migration and Invasion of Colorectal Carcinoma Cells	2
Physicochemical, Antioxidant and Mineral Composition of Cascara Beverage Prepared by Cold Brewing	2
Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion	2
Açai Flan, A Functional Food with Lacticaseibacillus rhamnosus HN001 Probiotic: Physicochemical Characteristics, Probiotic Survival, Sensory Acceptance and Consumer Perception	2