OOIR: Observatory of International Research

Papers

(The TQCC of Food Science and Technology Research 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 2020-10-01 to 2024-10-01.)

Article	Citations
Advantages and challenges of sous vide cooking	15
Chemical and physical properties of meat from Dezhou black donkey	14
Effects of compression damage on mechanical behavior and quality attributes of apple fruit	14
Effects of steam explosion on yield and properties of soluble dietary fiber from wheat bran	12
Lipase and protease activities in Koji cheeses surface-ripened with <i>Aspergillus</i> strains	11
Food chemistry and biochemistry of enzymatic browning	7
Polyphenols-absorption and occurrence in the body system	7
Nervonic acid regulates the oxidative imbalance in experimental allergic encephalomyelitis	7
Effects of suppressing protein structural changes on the excellent gelling properties of dried egg white via dry-heat treatment	6
Heat-induced gelling properties of egg white without ovotransferrin and lysozyme	6
Virucidal Effect of Acetic Acid and Vinegar on Severe Acute Respiratory Syndrome Coronavirus 2	6
Isomerization of ribose to ribulose using basic amino acids as a catalyst	6
The addition of oxidized tea polyphenols enhances the physical and oxidative stability of rice bran protein hydrolysate-stabilized oil-in-water emulsions	5
Recent advances in non-thermal disinfection technologies in the food industry	5
Comparative anti-inflammatory characterization of selected fungal and plant water soluble polysaccharides	5
Bitterness-masking peptides for epigallocatechin gallate identified through peptide array analysis	5
Analyses of the volatile compounds in cherry wine during fermentation and aging in bottle using HS-GC-IMS	5
Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing	5
Dynamics of microbial communities, ethyl carbamate, biogenic amines, and major metabolites during fermentation of soy sauce	5
Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine	4
The use of functional agricultural products in the functional food labeling system and its challenges after five years	4
Drying kinetics and determination of effective moisture diffusivity and activation energy in cucumber pericarp tissues using thin-layer drying models	4
Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization	4
Isolation and brewing properties of a <i>sake</i> yeast mutant with high ethyl caprylate productivity	4
Loss of the intrinsic plasmid-encoded <i>eps</i> genes in <i>Lactococcus lactis</i> subsp. <i>cremoris</i> FC grown at elevated temperature abolishes exopolysacchar	4

Physical and textural properties of foods with swallowing ease for aged people	4
Conventional bread making with a mixture of the yeast <i>Hanseniaspora vineae</i> and the baker's yeast <i>Saccharomyces cerevisiae</i> for improved quality	3
A rapid and sensitive method for simultaneous quantification of seven furfural compounds in milk powder based on GC-MS/MS combined with QuEChERS method	3
Evaluation of the process for transferring limonene from lemon to olive oil	3
Inflammatory response of raw 264.7 macrophage cells teated with dragonfruit oligosaccharide on lipopolysaccharide-induced inflammation	3
Optimized method for processing avocado seeds to improve selected nutrients and functional values	3
New acylated anthocyanin isolated from purple yam using molecular networking analysis	3
Odorous volatiles and methoxypyrazines responsible for the musty-peanut aroma in microwave-heated sponge gourd (<i>Luffa cylindrica</i>)	3
A comparison of <i>Listeria monocytogenes</i> growth monitoring in ground pork samples by real-time polymerase chain reaction to conventional agar and most probable number methods	3
Metmyoglobin reducing activity in the mitochondrial fraction from the dark muscle of tuna	3
Subtilisin NAT, a subtilisin-like serine protease present in fermented soybean “natto” extract, inhibits <i>Streptococcus mutans</i> biofilm formation	3
Antihypertensive effect of lemon juice squeezed residue on spontaneously hypertensive rats	3
Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine	3
Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria	3
Material balance and energy consumption in the factory-scale coproduction of glucan and mannan from yeast extract residue	3
Comparing odor-active compounds in three mango (<i>Mangifera indica</i> L.) cultivars by aroma extract dilution analysis and the method for evaluating odor interactions	3
Fruit of <i>Phyllanthus emblica</i> L. suppresses macrophage foam-cell genesis and vascular lipid deposition using <i>in vivo</i> and <i>in vitro</i> models of earl	3
Effects of the combination of phytic acid and vacuum packaging on storage quality of fresh-cut lettuce	3
Effect of soy sauce yeast inoculation and ureter removal on the quality characteristics of meat sauce prepared from pig kidneys	3
Changes in phenolic composition and bioactivity of raw and pickled cowpea (<i>Vigna unguiculata</i> L. Walp.) green pod after <i>in vitro</i> simulated gastrointestinal digesti	2
Molecular interaction of black tea components with phospholipid vesicles	2
Electron spin resonance analysis of different mushroom parts and their hydroxyl radical scavenging activities assessed by spin trapping method	2
Inhibition of <i>Morganella morganii</i> growth and histamine production using a bacteriophage cocktail	2
Storage temperature and quality changes of natto	2
Occurrence, antimicrobial resistance, and genetic diversity of <i>Listeria monocytogenes</i> at fish-processing plants in Vietnam	2
Development of glucose-conjugated chicken myofibrillar protein with the strongest superoxide anion radical scavenging activity using random-centroid optimization and maltotriose-conjugated ones	2
Reduction in the bitterness of protein hydrolysates by an aminopeptidase from <i>Aspergillus oryzae</i>	2
Anti-glycation and antioxidant effects of Chaga mushroom decoction extracted with a fermentation medium	2
Recent advances in the detection of contaminants by portable glucose meter in food samples	2
Ameliorative effects of Japanese barnyard millet (<i>Echinochloa esculenta</i> H.Scholz) bran supplementation in streptozotocin-induced diabetic rats	2
Assessment of mutagenicity, acute and sub-acute toxicity and human trial safety of wasabi leaf extract powder	2
Phytosterols inhibit the formation of 3-monochloropropane-1,2-diol esters in model reactions and the possible mechanism	2
Functional components of walnuts: a review focusing on native and cultivated species	2
Simultaneous dewatering and wax extraction of Chinese winter jujube (<i>Ziziphus jujuba</i> Mill. cv. Dongzao) fruit by subcritical dimethyl ether	2
Acrylamide formation during pan-frying of mung bean sprouts	2
Functional alteration of soybean 11S globulin through glycation	2
Changes in electrical properties and void distribution of mung bean sprouts during hot water heating	2
Polyphenols in Naruto Kintoki sweet potato enhanced antiallergic activity after baking and microwave cooking	2
Protective effect of the methanol extract of edible insects against oxidative damages in C2C12 myoblasts and myotubes	2
Characterization of multiple bacteriocin-producing <i>Lactiplantibacillus plantarum</i> PUK6 isolated from <i>misozuke-tofu</i>	2
Ultrasound assisted aqueous two-phase extraction of anthocyanins from blueberry and its anti-tumor activity	2
Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt	2
High-efficiency formation mechanism of mangiferin/γ-cyclodextrin complex	2
Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting	2
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	2
Enhanced moisture loss and oil absorption of deep-fried food by blending extra virgin olive oil in rapeseed oil	2
Dry-heat treatment of skim milk powder improves acid-induced gelation due to protein glycation and cross-linking of caseins	2
A high-accuracy method for quantifying poly-gamma-glutamic acid content in natto	2
Reduction of pyrrolizidine alkaloids by cooking pre-treatment for the petioles and the young spikes of <i>Petasites japonicus</i>	2
Apoptotic and anti-proliferative effect of essential oil from turmeric (<i>Curcuma longa L.</i>) on HepG2 and H1299 cells	2

Isolation and characterization of <i>Bacillus subtilis</i> from commercially available honey and its application in natto fermentation	2
The combined effects of α-tocopherol and rosmarinic acid on the off-odor formation from lipid oxidation	2
Effects of different types of hydrocolloids on the quality improvement of gluten-free rice flour bread made with soymilk	2
Yuzu, <i>Citrus junos</i>, peels extract ameliorated hepatic steatosis induced by chloretone in rats	2
Microbiological assessment of <i>Pangasianodon hypophthalmus</i> at fish-processing plants in Vietnam	2
Profiling sulfate content of polysaccharides in seaweed species using a ligand-assisted <sup>1</sup>H-NMR assay	2
Isolation and identification of antioxidant and DPP-IV inhibitory peptide PYPYEPYEPYPY from yak bone hydrolysate	2