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 2022-05-01 to 2026-05-01.)

Article	Citations
Making sugar-free bread with wheat flour and halotolerant <i>Hyphopichia burtonii</i>-enriched culture	9
Isolation of two flavonol glycosides from <i>Rosa rugosa</i> pollen and their anti-inflammatory effect in lipopolysaccharide-stimulated macrophages	7
Determination of sotolon, sotolon precursors, and minerals in Okinawan awamori	6
A portable, nondestructive firmness measurement system for strawberries based on autofluorescence spectra	5
Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method	5
Evaluation of the state of water at different aging stages of filtered soy sauce by a new method using infrared/far-infrared spectra in the 4 000–100 cm<sup>	5
Influence of dextrin-based additives on the physicochemical properties of spray-dried D-Allulose and D-Fructose	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
Evaluation of lipid accumulation inhibitory activity <i>in vitro</i> of theaflavins in black tea using <sup>1</sup>H NMR spectral data and multivariate analysis	4
Hard water can be softened by atomization	4
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
Trajectory plots that highlight statistically different periods among multiple foods studied using the temporal dominance of sensations method	4
Egg-koji enhances the richness and umami taste of whole egg	4
Proposed approach for determining minimal pasteurization conditions for refrigerated processed foods by combined challenge tests and probabilistic analysis	4
Temperature-dependent profiles and kinetic analysis of oxidation of linoleic acid and glyceryl trilinoleate	4
Prediction of food texture changes using force data in simulations of repetitive chewing	3
Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties	3
Toward cultivated meat production: Biocompatibility analysis of propylene glycol-based cryopreservation solution solely prepared using food and food additives	3
Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt	3
Reaction products in the browning system of plant-based meat analogs by laccase and betanidin	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
Preparation and suitability of <i>espuma</i> fish dishes for older adults	3
Comparative effects of 12 species of edible mushrooms on colonic luminal variables in rats: classification of edible mushrooms based on their function	3
Future prospects for edible plant-derived nanoparticles as new functional food ingredients	3

Effects of high-pressure processing of date palm juice on the physicochemical properties	3
Soybean protein and soybean peptides: Biological activity, processing technology, and application prospects	3
The antiallergy activity of docosahexaenoic acid: A brief review	2
Study on the production and structure of a novel <i>Tremella fuciformis</i> polysaccharide by fermentation	2
Functional components of walnuts: a review focusing on native and cultivated species	2
Study on antibacterial chemical composition and antibacterial activity of Hengshan <i>Astragalus</i> honey	2
Efficient production of freeze-thaw fractionated soymilk by thawing at high temperatures	2
Protein-glutaminase represses aggregate formation via electrostatic interactions between fish gelatin and carrageenan	2
Color changes and red pigment formation during sun-drying process of Umeboshi, salt-pickled Japanese apricot fruit	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
Effect of glass transition on compression stress, apparent density, fracture stress, dissolution time, and surface structure for thermally compressed maca (<i&	2
Effect of shio-koji on proteolysis of bovine protein and beef tenderization	2
Development of β-conglycinin quantitative method in soybean foods using capillary electrophoresis-based immunoassay	2
Molecular interaction of black tea components with phospholipid vesicles	2
Enhancement of nutraceutical properties of goldenberry (<i>Physalis peruviana</i> L.) leaves through foliar application of salicylic acid during cultivation	2
Physical properties and palatability of vacuum-fried snacks from underutilized bulbils of <i>Dioscorea japonica</i> Thunb.	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
Quantitative evaluation of the reduction in the environmental burden during the life cycle of soy sauce	2
Characterization of a non-thermal plasma-bubbling system as a novel sanitizer: physicochemical properties, bactericidal effect, and reactive species	2
Objective evaluation of juiciness: comparative analysis of the centrifugal elution ratio and sensory assessment of processed meat products	2
Kinetic modeling of alkali spreading degree of brown rice flour	2
Commercial ELISA kits for soy protein determination: Characterization and compatibility	2
GABA promotes myoblast fusion and prevents TNF-<i>α</i>-induced muscle protein degradation in C2C12 cells	2
Structure-based insights into starch digestibility of pre-soaked spaghetti	2
Glutamic acid production methods by protease and protein-glutaminase for plant-based meat analog patties	2
Measurement of glucosinolates in Brassicaceae vegetables grown in Japan	2
Impacts of milk fat globules on the physicochemical properties of stirred yogurt	2
Glutamine regulates the homeostasis of intestinal immune system at the cellular level	2
Comparative analysis of the effect of resveratrol derivatives on microRNAs	2
Chemical properties and sensory evaluation of cakes made from corn-chickpea flour with reduced gluten content	2
Ultrasound assisted aqueous two-phase extraction of anthocyanins from blueberry and its anti-tumor activity	2
Enhancement of functional ingredients in fermented <i>Moringa oleifera</i> seeds using <i>Rhizopus</i> species (<i>Moringa</i>	2
Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking	2