OOIR: Observatory of International Research

Papers

(The TQCC of Food Technology and Biotechnology is 6. 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
Whey Utilisation: Sustainable Uses and Environmental Approach	88
Prospects of Maize (Corn) Wet Milling By-Products as a Source of Functional Food Ingredients and Nutraceuticals	26
Biological Activity of Sacha Inchi (Plukenetia volubilis Linneo) and Potential Uses in Human Health: A Review	23
Detection of Microorganisms Using Graphene-Based Nanobiosensors	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
Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion	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	8
Chemical Composition and Biological Activity of Essential Oil and Extract from the Seeds of Tropaeolum majus L. var. altum	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
Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of Ricotta	8
Royal Jelly and Trans-10-Hydroxy-2-Decenoic Acid Inhibit Migration and Invasion of Colorectal Carcinoma Cells	7
Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production	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
Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation	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
Bioactive Compounds from Artichoke and Application Potential	7
Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview	6
Characterization of Collagen from Sakhalin Taimen Skin as Useful Biomass	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
Antioxidant and Cytotoxic Effects and Identification of Ophiocordyceps sinensis Bioactive Proteins Using Shotgun Proteomic Analysis	6
Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance	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
Properties of Milk Treated with High-Power Ultrasound and Bactofugation	6
Ultrasound-Assisted Extraction of Anthocyanins from Haskap (Lonicera caerulea L.) Berries Using a Deep Eutectic Solvent (DES)	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
Tamarix articulata Inhibits Cell Proliferation, Promotes Cell Death Mechanisms and Triggers G0/G1 Cell Cycle Arrest in Hepatocellular Carcinoma Cells	6