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 2021-02-01 to 2025-02-01.)

Article	Citations
Characterization of multiple bacteriocin-producing <i>Lactiplantibacillus plantarum</i> PUK6 isolated from <i>misozuke-tofu</i>	14
Anti-glycation and antioxidant effects of Chaga mushroom decoction extracted with a fermentation medium	14
Enhanced radical scavenging activity by interactions between hyaluronan and antioxidants -A study of hyaluronan-containing drinks-	7
Development of glucose-conjugated chicken myofibrillar protein with the strongest superoxide anion radical scavenging activity using random-centroid optimization and maltotriose-conjugated ones	7
Inhibitory effects of bee bread from <i>Lepidotrigona flavibasis</i> on testosterone propionate-induced benign prostatic hyperplasia in mice	6
Isolation and characterization of <i>Bacillus subtilis</i> from commercially available honey and its application in natto fermentation	6
Administration of cyclodextrin-ferulic acid complex significantly increases the plasma concentration of the intact form of ferulic acid in mice	5
Making sugar-free bread with wheat flour and halotolerant <i>Hyphopichia burtonii</i>-enriched culture	4
A method for estimating the equilibrium moisture content of spaghetti at any temperature by using the change in moisture content during non-isothermal cooking	4
Structural characterization and immunoregulatory activity of glycoprotein in Lanzhou lily	3
<i>Chimonanthus salicifolius</i> S. Y. Hu Extract improve constipation symptoms and regulate intestinal microbiota in mice	3
Recent development of taste sensors	3
Physiological effects of <i>Asparagus officinalis</i> L. fruit extracts: inhibition of α-amylase, α-glucosidase, lipase and angiotensin-I converting enzyme, and effects on 3T3-L1 preadipoc	3
Protective effect of <i>Vaccinium myrtillus</i> L. extract against UVA-induced injury in ARPE-19 cells	3
Isolation of two flavonol glycosides from <i>Rosa rugosa</i> pollen and their anti-inflammatory effect in lipopolysaccharide-stimulated macrophages	3
Effects of the waxy genotype and storage temperature of pearled barley on the volatile compounds after cooking	2
Identification of a xanthine oxidase inhibitor in barley tea (Mugi-Cha) and its contribution to the inhibitory activity of barley tea	2
Polyphenols in Naruto Kintoki sweet potato enhanced antiallergic activity after baking and microwave cooking	2
Effects of wild rice flour on physical and tasting properties of breads	2
Comparative analysis of the effect of resveratrol derivatives on microRNAs	2
Changes in microbial population and physicochemical properties of fresh-cut cucumbers subjected to near-freezing temperature at −2 °C	2
Real-time PCR-based identification methods for <i>Megaselia scalaris</i> (Loew) (Diptera: Phoridae) targeting mitochondrial DNA	2
Changes in the flow properties of potato starch supplemented with super-fine eggshell powder	2
Recommended level of rosemary extract (<i>Rosmarinus officinalis</i> L.) based on lipid oxidation, total volatiles, and sensory evaluation of treated cooked chicken meat	2
Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method	2

Comparison of the effects of high-sucrose, -glucose, and -fructose diets on the thoracic aorta of rats	2
Alleviative effect of sodium butyrate on high-fructose-diet-induced hepatic accumulation of triacylglycerol is associated with reduced expression levels of fructolytic and fatty acid synthetic enzymes	2
Edible insects as novel food resources with functionality and nutritional value: Possibilities and problems	2
Relationship between black soybean polyphenols and seed coat color during boiling process	2
Development of a method for determination of 1,5-Anhydro-d-glucitol in milk and its content of human breast milk	2
Luteolin enhances oxidative stress tolerance <i>via</i> the <i>daf-16</i> pathway in the nematode <i>Caenorhabditis elegans</i>	2
Polyphenols-absorption and occurrence in the body system	2
Environmental impact assessment of aseptically packaged chicken using ohmic heating	2
Molecular interaction of tea polyphenols with phospholipid bilayers and micelles: Structure-activity relationships	2
Chemical properties and sensory evaluation of cakes made from corn-chickpea flour with reduced gluten content	2
Reduction of pyrrolizidine alkaloids by cooking pre-treatment for the petioles and the young spikes of <i>Petasites japonicus</i>	2
Technique for assessing the astringency of persimmon fruit by measuring the liposome aggregation	1
Egg-koji enhances the richness and umami taste of whole egg	1
Comprehensive analyses of the bitterness of alkaloids and simulated taste mechanism of theacrine from Jianghua Kucha tea (<i>Camellia sinensis</i> var. <i>assamica</i> cv. Jian	1
The safety and availability of mackerel meat hydrolysate containing selenoneine in rats and mice	1
Quality evaluation and postprandial glycemic response of gluten-free rice bread made from two types of rice flour with different amylose contents	1
Effect of single-boiling crystallization of high-yielding sugarcane KY01-2044 on sugar and molasses production	1
Efficient production of freeze-thaw fractionated soymilk by thawing at high temperatures	1
The kinetic analysis of γ-aminobutyric acid (GABA) production in buckwheat after high hydrostatic pressure	1
The potential effects of whole grain-enriched diet on preventing osteoporosis	1
Galactan induces macrophage M0 to M1 conversion to combat colon cancer	1
Quantitative evaluation of the reduction in the environmental burden during the life cycle of soy sauce	1
Commercial ELISA kits for soy protein determination: Characterization and compatibility	1
Effects of hydrolyzed eggshell membrane and hydrolyzed egg white on the coloration of cured cooked sausages	1
R<sub>1</sub>-barrigenol—a tea sapogenin—suppresses the lipopolysaccharide-induced inflammatory response in microglial cells	1
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	1
Applicability of transglycosylated stevia for oil-in-water submicron emulsions by high-pressure homogenization	1
Effects of various organic salts on the properties of edible films prepared from North Pacific krill (<i>Euphausia pacifica</i>) protein	1
Food chemistry and biochemistry of enzymatic browning	1
Emulsifying properties of glucose-conjugated soybean 11S globulin with maximum antioxidant capacity, obtained under optimal preparatory conditions identified by random-centroid optimization	1
Glutamine regulates the homeostasis of intestinal immune system at the cellular level	1
Contribution of the system of “Foods with Function Claims” to the industrial use and research of lactic acid bacteria and bifidobacteria in Japan	1
Kneading history of additive starch batter affecting rheological properties of rice bread batter	1
Analysis of aroma compounds derived from heated <i>tsukudani</i> seasoning liquid models containing rare sugars	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
Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking	1
Effect of stainless steel oxygen dissolver in the piling fermentation of sauce-flavor <i>baijiu</i>	1
Inhibition of <i>Morganella morganii</i> growth and histamine production using a bacteriophage cocktail	1
Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization	1
Functional alteration of soybean 11S globulin through glycation	1
Effects of fluorescent and LED irradiation on color fading and pale coloration of salted radish root (<i>takuan-zuke</i>)	1
The accumulation characteristics of minerals in different edible and medicinal mushrooms	1