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 2021-09-01 to 2025-09-01.)

Article	Citations
Making sugar-free bread with wheat flour and halotolerant <i>Hyphopichia burtonii</i>-enriched culture	25
Isolation of two flavonol glycosides from <i>Rosa rugosa</i> pollen and their anti-inflammatory effect in lipopolysaccharide-stimulated macrophages	16
Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method	14
Determination of sotolon, sotolon precursors, and minerals in Okinawan awamori	11
Inhibition of <i>Morganella morganii</i> growth and histamine production using a bacteriophage cocktail	10
Trajectory plots that highlight statistically different periods among multiple foods studied using the temporal dominance of sensations method	8
Effects of various organic salts on the properties of edible films prepared from North Pacific krill (<i>Euphausia pacifica</i>) protein	7
Contribution of the system of “Foods with Function Claims” to the industrial use and research of lactic acid bacteria and bifidobacteria in Japan	7
Temperature-dependent profiles and kinetic analysis of oxidation of linoleic acid and glyceryl trilinoleate	6
Egg-koji enhances the richness and umami taste of whole egg	5
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	4
Prediction of food texture changes using force data in simulations of repetitive chewing	4
Comparative effects of 12 species of edible mushrooms on colonic luminal variables in rats: classification of edible mushrooms based on their function	4
Enzymatic activity, browning, physiochemical and phenolic evaluation of fruit juices subjected to high pressure-CO<sub>2</sub> processing at different temperatures	4
Hard water can be softened by atomization	4
Analysis of rheological properties of food macromolecules at infinitely diluted and fixed high concentrations in aqueous NaCl solutions	4
Food chemistry and biochemistry of enzymatic browning	4
Acrylamide formation during pan-frying of mung bean sprouts	4
Reaction products in the browning system of plant-based meat analogs by laccase and betanidin	4
Toward cultivated meat production: Biocompatibility analysis of propylene glycol-based cryopreservation solution solely prepared using food and food additives	3
Development of non-contact strawberry quality evaluation system using visible–near infrared spectroscopy: optimization of texture qualities prediction model	3
Effect of sodium propionate on inhibition of <i>Botrytis cinerea</i> (<i>in vitro</i>) and a predictive model based on Monte Carlo simulation	3
Occurrence, antimicrobial resistance, and genetic diversity of <i>Listeria monocytogenes</i> at fish-processing plants in Vietnam	3
Evaluation of pyrrolizidine alkaloids in Korean commercial honeys and bee pollens	3
Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties	3

Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt	3
Preparation and suitability of <i>espuma</i> fish dishes for older adults	3
Characterization of a non-thermal plasma-bubbling system as a novel sanitizer: physicochemical properties, bactericidal effect, and reactive species	3
Comparative analysis of the effect of resveratrol derivatives on microRNAs	3
Evaluation of eicosapentaenoic Acid/Arachidonic acid ratio using dried blood spot	3
Antimicrobial activity and productivity of γ-aminobutyric acid in lactic acid bacteria isolated from traditional Gifu <i>ayu-narezushi</i>	3
Correlation between forces acting on bolus and bolus behavior during swallowing using graph matrix obtained from computer simulations with the MPS method	3
Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing	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
Ultrasound assisted aqueous two-phase extraction of anthocyanins from blueberry and its anti-tumor activity	3
Effects of high-pressure processing of date palm juice on the physicochemical properties	3
Polyphenol composition analysis in 30 cultivars of persimmon fruits: comparison of polyphenols between cultivars in Japan, China, and Korea	3
Soybean protein and soybean peptides: Biological activity, processing technology, and application prospects	3
Commercial ELISA kits for soy protein determination: Characterization and compatibility	2
Efficient production of freeze-thaw fractionated soymilk by thawing at high temperatures	2
Quantitative evaluation of the reduction in the environmental burden during the life cycle of soy sauce	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
Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking	2
Development of β-conglycinin quantitative method in soybean foods using capillary electrophoresis-based immunoassay	2
Study on antibacterial chemical composition and antibacterial activity of Hengshan <i>Astragalus</i> honey	2
Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization	2
Functional alteration of soybean 11S globulin through glycation	2
Effects of fluorescent and LED irradiation on color fading and pale coloration of salted radish root (<i>takuan-zuke</i>)	2
Isolation and characterization of <i>Bacillus subtilis</i> from commercially available honey and its application in natto fermentation	2
Effect of glass transition on compression stress, apparent density, fracture stress di,ssolution time, and surface structure for thermally compressed maca (<i>Lepidium meyenii</i> Walpers)	2
Functional components of walnuts: a review focusing on native and cultivated species	2
Measurement of glucosinolates in Brassicaceae vegetables grown in Japan	2
Glutamic acid production methods by protease and protein-glutaminase for plant-based meat analog patties	2
Glutamine regulates the homeostasis of intestinal immune system at the cellular level	2
Polyphenols-absorption and occurrence in the body system	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
Chemical properties and sensory evaluation of cakes made from corn-chickpea flour with reduced gluten content	2
Impacts of milk fat globules on the physicochemical properties of stirred yogurt	2
Enhancement of nutraceutical properties of goldenberry (<i>Physalis peruviana</i> L.) leaves through foliar application of salicylic acid during cultivation	2
Molecular interaction of black tea components with phospholipid vesicles	2