OOIR: Observatory of International Research

Papers

(The TQCC 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 2021-05-01 to 2025-05-01.)

Article	Citations
Making sugar-free bread with wheat flour and halotolerant <i>Hyphopichia burtonii</i>-enriched culture	20
Isolation of two flavonol glycosides from <i>Rosa rugosa</i> pollen and their anti-inflammatory effect in lipopolysaccharide-stimulated macrophages	16
Determination of sotolon, sotolon precursors, and minerals in Okinawan awamori	11
Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method	8
Egg-koji enhances the richness and umami taste of whole egg	7
Enzymatic activity, browning, physiochemical and phenolic evaluation of fruit juices subjected to high pressure-CO<sub>2</sub> processing at different temperatures	7
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	6
Trajectory plots that highlight statistically different periods among multiple foods studied using the temporal dominance of sensations method	6
Inhibition of <i>Morganella morganii</i> growth and histamine production using a bacteriophage cocktail	6
Effects of various organic salts on the properties of edible films prepared from North Pacific krill (<i>Euphausia pacifica</i>) protein	5
Contribution of the system of “Foods with Function Claims” to the industrial use and research of lactic acid bacteria and bifidobacteria in Japan	4
Food chemistry and biochemistry of enzymatic browning	3
Acrylamide formation during pan-frying of mung bean sprouts	3
Antimicrobial activity and productivity of γ-aminobutyric acid in lactic acid bacteria isolated from traditional Gifu <i>ayu-narezushi</i>	3
Reaction products in the browning system of plant-based meat analogs by laccase and betanidin	3
Prediction of food texture changes using force data in simulations of repetitive chewing	3
Analysis of rheological properties of food macromolecules at infinitely diluted and fixed high concentrations in aqueous NaCl solutions	3
Comparative effects of 12 species of edible mushrooms on colonic luminal variables in rats: classification of edible mushrooms based on their function	3
Temperature-dependent profiles and kinetic analysis of oxidation of linoleic acid and glyceryl trilinoleate	3
Hard water can be softened by atomization	3
Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties	3
Ultrasound assisted aqueous two-phase extraction of anthocyanins from blueberry and its anti-tumor activity	2
Development of non-contact strawberry quality evaluation system using visible–near infrared spectroscopy: optimization of texture qualities prediction model	2
Functional alteration of soybean 11S globulin through glycation	2
Heat-killed <i>Lactobacillus paracasei</i> K71 isolated from Sakekasu (sake lees) enhances Th1 response, NK cell cytotoxicity and fecal IgA content in normal BALB/c mice	2

Isolation and characterization of <i>Bacillus subtilis</i> from commercially available honey and its application in natto fermentation	2
Occurrence, antimicrobial resistance, and genetic diversity of <i>Listeria monocytogenes</i> at fish-processing plants in Vietnam	2
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	2
Soybean protein and soybean peptides: Biological activity, processing technology, and application prospects	2
Evaluation of pyrrolizidine alkaloids in Korean commercial honeys and bee pollens	2
Preparation and suitability of <i>espuma</i> fish dishes for older adults	2
Comparative analysis of the effect of resveratrol derivatives on microRNAs	2
Efficient production of freeze-thaw fractionated soymilk by thawing at high temperatures	2
Glutamine regulates the homeostasis of intestinal immune system at the cellular level	2
Polyphenols-absorption and occurrence in the body system	2
Effects of high-pressure processing of date palm juice on the physicochemical properties	2
Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt	2
Evaluation of eicosapentaenoic Acid/Arachidonic acid ratio using dried blood spot	2
Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing	2
Characterization of a non-thermal plasma-bubbling system as a novel sanitizer: physicochemical properties, bactericidal effect, and reactive species	2
Commercial ELISA kits for soy protein determination: Characterization and compatibility	2
Effects of fluorescent and LED irradiation on color fading and pale coloration of salted radish root (<i>takuan-zuke</i>)	2
Chemical properties and sensory evaluation of cakes made from corn-chickpea flour with reduced gluten content	2
Quantitative evaluation of the reduction in the environmental burden during the life cycle of soy sauce	2
Effect of sodium propionate on inhibition of <i>Botrytis cinerea</i> (<i>in vitro</i>) and a predictive model based on Monte Carlo simulation	2
Correlation between forces acting on bolus and bolus behavior during swallowing using graph matrix obtained from computer simulations with the MPS method	2
Polyphenol composition analysis in 30 cultivars of persimmon fruits: comparison of polyphenols between cultivars in Japan, China, and Korea	2
Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization	1
Functional components of walnuts: a review focusing on native and cultivated species	1
Development of β-conglycinin quantitative method in soybean foods using capillary electrophoresis-based immunoassay	1
Effect of dietary fats and soybean phospholipid on hepatic fatty acid metabolism in mice	1
Effect of tea infusion-derived pectin on the astringent taste of catechins	1
Microbial community of raw flour, baker’s yeast, and dough with different bread-making methods	1
Protective effect of the methanol extract of edible insects against oxidative damages in C2C12 myoblasts and myotubes	1
The addition of oxidized tea polyphenols enhances the physical and oxidative stability of rice bran protein hydrolysate-stabilized oil-in-water emulsions	1
Suppressive effect of doughnuts baked with barley bran obtained by a novel milling method on postprandial blood glucose and insulin levels	1
Enhancement of nutraceutical properties of goldenberry (<i>Physalis peruviana</i> L.) leaves through foliar application of salicylic acid during cultivation	1
Impacts of milk fat globules on the physicochemical properties of stirred yogurt	1
Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking	1
Isolation and identification of antioxidant phenylpropanoids from the fruit peel of <i>Akebia trifoliata</i> koidz	1
Comparative studies on thermal stability of poultry ovotransferrins	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
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
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
The antiallergy activity of docosahexaenoic acid: A brief review	1
Glutamic acid production methods by protease and protein-glutaminase for plant-based meat analog patties	1
Molecular interaction of black tea components with phospholipid vesicles	1
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	1
<i>Eubacterium limosum</i> JCM6421<sup>T</sup> influences quercetin production from isorhamnetin and short-chain fatty acid production from various sugars	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
Changes in the flow properties of potato starch supplemented with super-fine eggshell powder	1
Effects of different tomato products on the lipid oxidation, color, and texture of uncured cooked pork sausages in storage	1
Effect of heat processing conditions on the anti-obesity activity of kombu in diet-induced obese mice	1
Microbiological assessment of <i>Pangasianodon hypophthalmus</i> at fish-processing plants in Vietnam	1
Measurement of glucosinolates in Brassicaceae vegetables grown in Japan	1

Study on antibacterial chemical composition and antibacterial activity of Hengshan <i>Astragalus</i> honey