OOIR: Observatory of International Research

Papers

(The H4-Index of European Food Research and Technology is 28. 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
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread	52
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition	49
Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase	48
Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)	47
The application of fluorescence spectroscopy and machine learning as non-destructive approach to distinguish two different varieties of greenhouse tomatoes	46
A systematic review of recent advances in anthocyanin-biomacromolecule interactions and their applications in the food industry	42
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool	41
Effect of Maillard reaction on flavor characteristics and biological activity of Boletus edulis hydrolysates	41
Headspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions	40
An overview focusing on modification of margarine rheological and textural properties for improving physical quality	38
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	36
Saltatory rolling circle amplification assay coupled with photosensitization method for rapid and sensitive detection of Salmonella in food	35
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	35
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
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin	34
Maturation of wine in underwater springs as a novel wine production process	33
Effect of varying salt concentration on iridescence in precooked pork meat	31
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	31
Emulsifying properties of lentil protein preparations obtained by dry fractionation	31
A Central Composite Design in increasing the quercetin content in the aqueous onion waste isolates with antifungal and antioxidant properties	30
The effect of transglutaminase on the characterization of lactose-free skimmed milk powder	29
Storage of a Touriga Nacional red wine in contact with Juglans regia L. and Quercus petraea L. wood chip species: comparative influence on phenolic and sensory characteristics	29
The classification of leek seeds based on fluorescence spectroscopic data using machine learning	28
Volatile compound profile and sensory features of cape gooseberry (Physalis peruviana Linnaeus): comparative study between cultivated and wild fruits	28

Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties	28
Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison	28
Spoilage yeasts in fermented vegetables: conventional and novel control strategies	28