OOIR: Observatory of International Research

Papers

(The TQCC of Food Technology and Biotechnology is 5. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Influence of Mangosteen Peel Extract on Oxidative Stability, Nutritional Values, Physicochemical Properties and Sensory Preference of Soy-Based Burgers	57
Snacks Fortified with Protein Concentrate from Spotted Goatfish (Pseudupeneus maculatus) and Passion Fruit (Passiflora edulis) Shell Flour	50
Removal of Histamine in Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish	37
Identification of Flavonoids, Antioxidant and Antiproliferative Activity of Aqueous Infusions of Calendula officinalis L., Chelidonium majus L., Teucrium chamaedrys L. and Alchemilla vulgaris L.	29
Evaluation of the Probiotic Properties of Lacticaseibacillus casei 431® Isolated from Food for Special Medical Purposes	24
Polyphenolic Composition, Antioxidant and Antiproliferative Activity of Edible and Inedible Parts of Cultivated and Wild Pomegranate (Punica granatum L.)	22
Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties	21
Effect of Pumpkin Seed Protein Concentrate and Xanthan Gum on the Properties of Gluten-Free Frozen Batter and the Resultant Cake	15
Organic Acid Meat Decontamination: Optimizing Application Parameters to Reduce the Microbial Load of Yersinia enterocolitica 4/O:3 on Pork	15
Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch	12
Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu	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	10
Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes	10
Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs	9
Optimising the Production Process of Bacterial Nanocellulose: Impact on Growth and Bioactive Compounds	9
Impact of Fruit Zone Leaf Removal on Anthocyanin Stability in Wine During Bottle Ageing	9
Evaluation of Nonthermal Technologies to Reduce or Replace Nitrite in Meat Products	9
1-Methylcyclopropene Alleviates Postharvest Chilling Injury of Snap Beans by Enhancing Antioxidant Defense System	8
Enzymatic Pretreatment of Plant Cells for Oil Extraction	8
Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread	8
Effect of Ethyl Acetate on the Defatting of Leaves in the Extraction of Stevia rebaudiana Bertoni	8
Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour	7
Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic Damage	7
Enterococcus durans SL70, A Novel Exopolysaccharide Producer from Traditional Sourdough Fermentation of Einkorn (Triticum monococcum L. ssp. monococcum)	7

Effect of Drying and Microwave-Assisted Extraction Parameters on Lippia adoensis Variety Koseret Essential Oil Yield	7
Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars	7
Characterisation of Pea Milk Analogues Using Different Production Techniques	7
Co-Cultivation of Yoghurt Bacteria with Probiotics Increased Melatonin Content and Enhanced the Antioxidant Activity of Soy Milk Yoghurt	7
Impact of Egg Components on Model Pasta Dough Rheology, Microstructure, and Mechanical Dough Rolling Energy	6
Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang	6
Quality Characteristics and Storage Stability of Guava Nectar Formulated with Natural Sweeteners	6
Role of Acetic Acid Bacteria in Food and Beverages	6
Date Fruits and Derivatives for Almond Beverage Fortification: Assessment of Beverages and Generated Residues	6
The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow	6
The Impact of Nutrition on the Onset, Course of the Disease and Quality of Life of Patients with Laryngopharyngeal Reflux	6
Low-Molecular-Mass Fragments of Collagen Improve Parameters Related to Mass and Inflammation of the Adipose Tissue in the Obese Rat	5
Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation	5
Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies	5
How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?	5
Exploring Chia Mucilage as a Potential Additive for Salt Reduction in Traditional Balkan Minced Meat Product Ćevap	5
Effect of Chitin-Glucan Hydrogel Coating on Shelf Life of Kashar Cheese	5
Autochthonous Human Milk Lactobacilli Strains as Potential Probiotic Starter Cultures	5
Supercritical CO2 Fluid Extraction and Microencapsulation of Oil from Anchovy (Engraulis mordax) By-Products	5
Total Antioxidant Potential, Total Phenolic Profile and Cytotoxic Activity Against Brain Cancer: Melocan and Galdirik	5
Effects of Flavourzyme and Alkaline Protease Treatment on Structure and Allergenicity of Peanut Allergen Ara h 1	5
Thermal Aging of Black Garlic Enhances Cellular Antioxidant Potential Through Nrf2-Mediated Pathway Activation	5
Replacing Hydrogenated Fat in Cookies with Oleogels based on Butia odorata Seed Oil and Beeswax	5
Conversion of Problematic Winery Waste into Valuable Substrate for Baker’s Yeast Production and Solid Biofuel: A Circular Economy Approach	5