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 2021-12-01 to 2025-12-01.)

Article	Citations
Making sugar-free bread with wheat flour and halotolerant <i>Hyphopichia burtonii</i>-enriched culture	30
Isolation of two flavonol glycosides from <i>Rosa rugosa</i> pollen and their anti-inflammatory effect in lipopolysaccharide-stimulated macrophages	18
Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method	15
Determination of sotolon, sotolon precursors, and minerals in Okinawan awamori	14
Contribution of the system of “Foods with Function Claims” to the industrial use and research of lactic acid bacteria and bifidobacteria in Japan	10
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	8
Inhibition of <i>Morganella morganii</i> growth and histamine production using a bacteriophage cocktail	8
Trajectory plots that highlight statistically different periods among multiple foods studied using the temporal dominance of sensations method	7
Effects of various organic salts on the properties of edible films prepared from North Pacific krill (<i>Euphausia pacifica</i>) protein	6
Temperature-dependent profiles and kinetic analysis of oxidation of linoleic acid and glyceryl trilinoleate	6
Enzymatic activity, browning, physiochemical and phenolic evaluation of fruit juices subjected to high pressure-CO<sub>2</sub> processing at different temperatures	6
Food chemistry and biochemistry of enzymatic browning	5
Proposed approach for determining minimal pasteurization conditions for refrigerated processed foods by combined challenge tests and probabilistic analysis	5
Egg-koji enhances the richness and umami taste of whole egg	5
Reaction products in the browning system of plant-based meat analogs by laccase and betanidin	4
Antimicrobial activity and productivity of γ-aminobutyric acid in lactic acid bacteria isolated from traditional Gifu <i>ayu-narezushi</i>	4
Toward cultivated meat production: Biocompatibility analysis of propylene glycol-based cryopreservation solution solely prepared using food and food additives	4
Evaluation of eicosapentaenoic Acid/Arachidonic acid ratio using dried blood spot	4
Prediction of food texture changes using force data in simulations of repetitive chewing	4
Analysis of rheological properties of food macromolecules at infinitely diluted and fixed high concentrations in aqueous NaCl solutions	4
Comparative effects of 12 species of edible mushrooms on colonic luminal variables in rats: classification of edible mushrooms based on their function	4
Evaluation of pyrrolizidine alkaloids in Korean commercial honeys and bee pollens	4
Polyphenol composition analysis in 30 cultivars of persimmon fruits: comparison of polyphenols between cultivars in Japan, China, and Korea	4
Hard water can be softened by atomization	4
Acrylamide formation during pan-frying of mung bean sprouts	4

Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties	4
Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing	4
Soybean protein and soybean peptides: Biological activity, processing technology, and application prospects	4
Effects of high-pressure processing of date palm juice on the physicochemical properties	3
Chemical properties and sensory evaluation of cakes made from corn-chickpea flour with reduced gluten content	3
Efficient production of freeze-thaw fractionated soymilk by thawing at high temperatures	3
Polyphenols-absorption and occurrence in the body system	3
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	3
Characterization of a non-thermal plasma-bubbling system as a novel sanitizer: physicochemical properties, bactericidal effect, and reactive species	3
Development of non-contact strawberry quality evaluation system using visible–near infrared spectroscopy: optimization of texture qualities prediction model	3
Preparation and suitability of <i>espuma</i> fish dishes for older adults	3
Comparative analysis of the effect of resveratrol derivatives on microRNAs	3
Isolation and characterization of <i>Bacillus subtilis</i> from commercially available honey and its application in natto fermentation	3
Quantitative evaluation of the reduction in the environmental burden during the life cycle of soy sauce	3
Protein-glutaminase represses aggregate formation via electrostatic interactions between fish gelatin and carrageenan	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
Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt	3
Occurrence, antimicrobial resistance, and genetic diversity of <i>Listeria monocytogenes</i> at fish-processing plants in Vietnam	3
Glutamine regulates the homeostasis of intestinal immune system at the cellular level	3
Commercial ELISA kits for soy protein determination: Characterization and compatibility	3
Functional alteration of soybean 11S globulin through glycation	3
Enhancement of functional ingredients in fermented <i>Moringa oleifera</i> Seeds using <i>Rhizopus</i> species (<i>Moringa</i> tempe) by additional anaerobic treatm	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
Correlation between forces acting on bolus and bolus behavior during swallowing using graph matrix obtained from computer simulations with the MPS method	3
Measurement of glucosinolates in Brassicaceae vegetables grown in Japan	2
Development of β-conglycinin quantitative method in soybean foods using capillary electrophoresis-based immunoassay	2
Kinetic modeling of alkali spreading degree of brown rice flour	2
Enhancement of nutraceutical properties of goldenberry (<i>Physalis peruviana</i> L.) leaves through foliar application of salicylic acid during cultivation	2
The antiallergy activity of docosahexaenoic acid: A brief review	2
Suppressive effect of doughnuts baked with barley bran obtained by a novel milling method on postprandial blood glucose and insulin levels	2
Effect of dietary fats and soybean phospholipid on hepatic fatty acid metabolism in mice	2
Impact of steamed rice moisture content on solid-state saccharification, fermentation, and flavor profile of rice-flavor baijiu	2
Study on antibacterial chemical composition and antibacterial activity of Hengshan <i>Astragalus</i> honey	2
Impacts of milk fat globules on the physicochemical properties of stirred yogurt	2
Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization	2
Effect of glass transition on compression stress, apparent density, fracture stress, dissolution time, and surface structure for thermally compressed maca (<i&	2
Glutamic acid production methods by protease and protein-glutaminase for plant-based meat analog patties	2
GABA promotes myoblast fusion and prevents TNF-<i>α</i>-induced muscle protein degradation in C2C12 cells	2
Isolation and identification of antioxidant phenylpropanoids from the fruit peel of <i>Akebia trifoliata</i> koidz	2
Functional components of walnuts: a review focusing on native and cultivated species	2
Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking	2
Effects of fluorescent and LED irradiation on color fading and pale coloration of salted radish root (<i>takuan-zuke</i>)	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
Molecular interaction of black tea components with phospholipid vesicles	2
Physical properties and palatability of vacuum-fried snacks from underutilized bulbils of <i>Dioscorea japonica</i> Thunb.	2
Comparative studies on thermal stability of poultry ovotransferrins	2
Hydrophobic linoleic acid–modified chitosan: Potential as a nanoemulsifier	2