OOIR: Observatory of International Research

Papers

(The H4-Index of European Food Research and Technology is 29. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition	58
The application of fluorescence spectroscopy and machine learning as non-destructive approach to distinguish two different varieties of greenhouse tomatoes	53
Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)	53
Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase	49
An overview focusing on modification of margarine rheological and textural properties for improving physical quality	45
Saltatory rolling circle amplification assay coupled with photosensitization method for rapid and sensitive detection of Salmonella in food	44
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin	43
A systematic review of recent advances in anthocyanin-biomacromolecule interactions and their applications in the food industry	43
Simultaneous determination of chloramphenicol, stilbenes, and resorcylic acid lactones in pork using UPLC–MS/MS with a C18 cartridge and immunoaffinity microextraction in a packed syringe	40
Maturation of wine in underwater springs as a novel wine production process	40
Headspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions	39
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread	38
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool	37
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	36
Seafood alternatives: assessing the nutritional profile of products sold in the global market	34
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation	34
Effect of Maillard reaction on flavor characteristics and biological activity of Boletus edulis hydrolysates	33
A pair of homoisoflavonoid analogues (6-aldehydo-isoophiopogonanone A/6-aldehydo-isoophiopogonanone B) from Ophiopogon japonicus as a tyrosinase inhibitor: inhibitory activity, conformational change a	33
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach	33
1H NMR spectroscopic discrimination of different beer styles combined with a chemical shift-based quantification approach	33
Preparation of dioscin from Trigonella foenum-graecum by foam separation–preparative high-performance liquid chromatography	32
Jamaican field cricket (Gryllus assimilis) powder for wheat bread enrichment: techno-functional and physicochemical properties	32
Volatile compound profile and sensory features of cape gooseberry (Physalis peruviana Linnaeus): comparative study between cultivated and wild fruits	29
Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine	29
A Central Composite Design in increasing the quercetin content in the aqueous onion waste isolates with antifungal and antioxidant properties	29

Natural vs. artificial cannabinoid oils: the comparison of their antioxidant activities	29
From waste to worth: almond cake flour as a functional ingredient in goat milk yogurt	29
Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison	29
Onion quercetin inhibits vascular endothelial cell dysfunction and prevents hypertension	29