OOIR: Observatory of International Research

Papers

(The median citation count of Food Science and Technology Research is 1. 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
Making sugar-free bread with wheat flour and halotolerant <i>Hyphopichia burtonii</i>-enriched culture	11
Isolation of two flavonol glycosides from <i>Rosa rugosa</i> pollen and their anti-inflammatory effect in lipopolysaccharide-stimulated macrophages	10
A Portable, nondestructive firmness measurement system for strawberries based on autofluorescence spectra	6
Determination of sotolon, sotolon precursors, and minerals in Okinawan awamori	6
Evaluation of the state of water at different aging stages of filtered soy sauce by a new method using infrared/far-infrared spectra in the 4 000–100 cm<sup>	6
Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method	6
Heat-inactivated <i>Bacillus subtilis</i> subsp. <i>natto</i> strain QOL (QOL bacillus natto) improves depression-like behavior caused by social defeat stress in mice	5
Contribution of the system of “Foods with Function Claims” to the industrial use and research of lactic acid bacteria and bifidobacteria in Japan	5
Proposed approach for determining minimal pasteurization conditions for refrigerated processed foods by combined challenge tests and probabilistic analysis	5
Influence of dextrin-based additives on the physicochemical properties of spray-dried d-allulose and d-fructose	5
Trajectory plots that highlight statistically different periods among multiple foods studied using the temporal dominance of sensations method	4
Hard water can be softened by atomization	4
Prediction of food texture changes using force data in simulations of repetitive chewing	4
Reaction products in the browning system of plant-based meat analogs by laccase and betanidin	4
Egg-koji enhances the richness and umami taste of whole egg	4
Comparative effects of 12 species of edible mushrooms on colonic luminal variables in rats: classification of edible mushrooms based on their function	4
Future prospects for edible plant-derived nanoparticles as new functional food ingredients	4
Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties	4
Temperature-dependent profiles and kinetic analysis of oxidation of linoleic acid and glyceryl trilinoleate	4
Evaluation of lipid accumulation inhibitory activity <i>in vitro</i> of theaflavins in black tea using <sup>1</sup>H NMR spectral data and	4
Antimicrobial activity and productivity of γ-aminobutyric acid in lactic acid bacteria isolated from traditional Gifu <i>ayu-narezushi</i>	4
Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt	3
Correlation between forces acting on bolus and bolus behavior during swallowing using graph matrix obtained from computer simulations with the MPS method	3
Characterization of a non-thermal plasma-bubbling system as a novel sanitizer: physicochemical properties, bactericidal effect, and reactive species	3
Objective evaluation of juiciness: comparative analysis of the centrifugal elution ratio and sensory assessment of processed meat products	3

Enhancement of functional ingredients in fermented <i>Moringa oleifera</i> seeds using <i>Rhizopus</i> species (<i>Moringa</i>	3
Toward cultivated meat production: Biocompatibility analysis of propylene glycol-based cryopreservation solution solely prepared using food and food additives	3
Preparation and suitability of <i>espuma</i> fish dishes for older adults	3
Effects of high-pressure processing of date palm juice on the physicochemical properties	3
Ultrasound assisted aqueous two-phase extraction of anthocyanins from blueberry and its anti-tumor activity	3
Effects of enzymatic treatments on yuzu (<i>Citrus junos</i>) juice residue under low temperature by adding small amounts of enzyme solutions on paste yields, and their volatile compositio	3
Soybean protein and soybean peptides: Biological activity, processing technology, and application prospects	3
Comparison of microbiological and bread-making properties of <i>Kazachstania humilis</i> and <i>Saccharomyces cerevisiae</i> isolated from sourdough	3
Color changes and red pigment formation during sun-drying process of <i>Umeboshi</i>, salt-pickled Japanese apricot fruit	3
Chemical properties and sensory evaluation of cakes made from corn-chickpea flour with reduced gluten content	3
Molecular interaction of black tea components with phospholipid vesicles	2
A high-throughput and eco-friendly method for determination of hesperidin in Citri Reticulatae Pericarpium by solid phase extraction and microplate reader	2
Impact of steamed rice moisture content on solid-state saccharification, fermentation, and flavor profile of rice-flavor baijiu	2
Cultivar-dependent ripening strategies of kiwifruit after cold storage revealed by multivariate analysis	2
Effect of shio-koji on proteolysis of bovine protein and beef tenderization	2
Structure-based insights into starch digestibility of pre-soaked spaghetti	2
Impacts of milk fat globules on the physicochemical properties of stirred yogurt	2
Functional components of walnuts: a review focusing on native and cultivated species	2
Commercial ELISA kits for soy protein determination: Characterization and compatibility	2
Quantitative evaluation of the reduction in the environmental burden during the life cycle of soy sauce	2
Physical properties and palatability of vacuum-fried snacks from underutilized bulbils of <i>Dioscorea japonica</i> Thunb.	2
Enhancement of nutraceutical properties of goldenberry (<i>Physalis peruviana</i> L.) leaves through foliar application of salicylic acid during cultivation	2
Effect of heat processing conditions on the anti-obesity activity of kombu in diet-induced obese mice	2
Isolation and identification of antioxidant phenylpropanoids from the fruit peel of <i>Akebia trifoliata</i> koidz	2
<i>Eubacterium limosum</i> JCM6421<sup>T</sup> influences quercetin production from isorhamnetin and short-chain fatty acid production from various sugars	2
The antiallergy activity of docosahexaenoic acid: A brief review	2
Natto-derived Gln-Gln enhances BDNF expression via CaSR-associated signaling in differentiated SH-SY5Y cells	2
Measurement of glucosinolates in Brassicaceae vegetables grown in Japan	2
Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking	2
Glutamine regulates the homeostasis of intestinal immune system at the cellular level	2
Kinetic modeling of alkali spreading degree of brown rice flour	2
Comparative analysis of the effect of resveratrol derivatives on microRNAs	2
Effect of glass transition on compression stress, apparent density, fracture stress, dissolution time, and surface structure for thermally compressed maca (<i&	2
Development of β-conglycinin quantitative method in soybean foods using capillary electrophoresis-based immunoassay	2
Hydrophobic linoleic acid–modified chitosan: Potential as a nanoemulsifier	2
Effect of dietary fats and soybean phospholipid on hepatic fatty acid metabolism in mice	2
GABA promotes myoblast fusion and prevents TNF-<i>α</i>-induced muscle protein degradation in C2C12 cells	2
Study on the production and structure of a novel <i>Tremella fuciformis</i> polysaccharide by fermentation	2
Application of trapped ion mobility spectrometry technique for enhanced detection of bioactive peptides by liquid chromatography-mass spectrometry	2
Study on antibacterial chemical composition and antibacterial activity of Hengshan <i>Astragalus</i> honey	2
Glutamic acid production methods by protease and protein-glutaminase for plant-based meat analog patties	2
Efficient production of freeze-thaw fractionated soymilk by thawing at high temperatures	2
Estimated levels of xenoestrogens, bisphenol A and 4-nonylphenol, in human breastmilk in Beijing determined by high performance liquid chromatography-tandem mass spectrometry after derivatization	2
Protein-glutaminase represses aggregate formation via electrostatic interactions between fish gelatin and carrageenan	2
Evaluation of root preprocessing methods for Ethiopian cassava varieties on HCN, functional properties, and sensory quality: An implication for injera, porridge, and cookie making	1
The clean taste of coffee depends on the sodium content of its extraction water	1
Environmental impact assessment of aseptically packaged chicken using ohmic heating	1
Comparison of the effects of high-carbohydrate and low-carbohydrate meals on drowsiness and biological indices	1
Frequency analysis of food bolus fragmentation through a vertical pipe	1
Changes in low-molecular-weight compounds in different parts of yellowtail (<i>Seriola quinqueradiata</i>) muscle under various heating conditions	1

The kinetic analysis of γ-aminobutyric acid (GABA) production in buckwheat after high hydrostatic pressure	1
Analysis of aroma compounds derived from heated <i>tsukudani</i> seasoning liquid models containing rare sugars	1
Apple pomace extract induces type II collagen and proteoglycan production in human chondrocytes	1
Combined use of rice-<i>koji</i> cultured with <i>Aspergillus oryzae</i> and <i>Aspergillus luchuensis</i> for enhanced dephosphorylation of phytate to <i>myo	1
Enhanced textural properties of plant-based patties treated using crosslinking-catalyzed enzymes compared with those of beef patties	1
Effects of different types of koji and starter cultures on the quality of fermented seasonings from whole chicken extract residue	1
“<i>Bikkuridaki</i>” method for cooking brown rice by adding water during cooking process: Examination of water addition conditions	1
Protective effect of the methanol extract of edible insects against oxidative damages in C2C12 myoblasts and myotubes	1
Quality characteristics of two types of fish sauces prepared using different fermentation methods by processing <i>Arabushi</i> residue from small-sized Japanese amberjack (<i>Seriol	1
Recent development of taste sensors	1
Effects of ultraviolet irradiation on quality and bacterial diversity of fresh-cut cabbage during storage	1
The fibrous network of cellulose nanofibers can be preserved by the freeze-drying in the presence of trehalose	1
Protective role of polyphenol extract from highland barley against cisplatin-induced renal toxicity and mitochondrial damage in rats	1
Effects of a standardized extract of <i>Asparagus officinalis</i> stem on microglial functions and LPS-administered mice behaviors	1
Texture and structure of fried food preparation containing dried okara	1
Graphite sheet-assisted laser desorption ionization-trapped ion mobility spectrometry time-of-flight mass spectrometry for direct chemical profiling of foods: a case study using beer	1
Evaluating the antiallergic effects of polyphenols extracted from <i>Ecklonia cava</i> subsp. <i>stolonifera</i> at each step of a powder-manufacturing process	1
Coarse-grained dynamics simulation of the grain-filled structure of rice balls	1
Enhancing safety and quality of smoked horse sausages: the role of clove essential oil microcapsules in controlling tyramine formation and <i>Enterococcus</i> growth	1
Anti-glycation and antioxidant effects of Chaga mushroom decoction extracted with a fermentation medium	1
Characterization of light-induced aroma components in green tea beverages using aroma extract dilution analysis with gas chromatography–olfactometry	1
Changes in the flow properties of potato starch supplemented with super-fine eggshell powder	1
Effect of citric acid and calcium chloride combined with medium high hydrostatic pressure – medium high temperature on polyphenol oxidase activity and browning in Fuji apple compote	1
Determination of hydration parameter <i>h</i> for sugars with a large number of equatorial OH groups and development of a simple method for measuring <i>h</i> using a vibration	1
Supplemental feeding of 1,5-anhydro-D-glucitol prevents the onset and development of diabetes through the suppression of oxidative stress in KKAy mice	1
Physicochemical, functional, and thermal properties of starch and powder from Ethiopian cassava varieties: Unlocking their potential for food innovation	1
Effect of catechins on 5-aminolevulinic acid-induced protoporphyrin IX accumulation and its photodynamic therapy for A549 cells cultured <i>in vitro</i&g	1
Is food packaging harmful to the environment? A discussion of the direct and indirect influences of food packaging systems	1
Kudzu (<i>Pueraria lobata</i>) vine isoflavones, at a dose lower than the recommended daily allowance in Japan, prevents bone loss in ovariectomized mic	1
Crack expansion dynamics of freeze-dried soybean curd during rehydration	1
Effects of oral menthol intake on peripheral thermoregulation and thermal sensation during cold-water hand immersion in young women	1
Functional alteration of glucose-conjugated adzuki bean protein	1
Polyphenol content and antioxidant activity of two black soybean varieties over five cultivation years	1
Effect of <sub>L</sub>-<i>O</i>-phosphoserine on the dissociation of chicken meat actomyosin	1
Galactan induces macrophage M0 to M1 conversion to combat colon cancer	1
Effects of retort sterilization and oxygen on the coloration of beef meatballs during storage: Oxidation-reduction reaction underlying meat color pinking	1
Administration of cyclodextrin-ferulic acid complex significantly increases the plasma concentration of the intact form of ferulic acid in mice	1
Changes in quality and bacterial flora of red sea bream (<i>Pagrus major</i>) flesh during ice storage	1
Evaluation of aztreonam as a selective supplement for the detection of <i>Bacillus cereus</i> in foods	1
Effect of prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation	1
Effects of different tomato products on the lipid oxidation, color, and texture of uncured cooked pork sausages in storage	1
Microbial community of raw flour, baker’s yeast, and dough with different bread-making methods	1
Detection and identification of foreign bodies in conditioned steak based on ultrasound imaging	1
Biodiversity of bacteria isolated from surimi made from Alaska pollock	1
Characterization of physicochemical traits, total carotenoids, volatile components, and orthonasal aroma profiles of new Okinawan pineapple (<i>Ananas comosus</i>) breeding lines	1
Anti-obesity effects of two Korean whole wheat cultivars in high-fat diet-induced obese mice	1