OOIR: Observatory of International Research

Papers

(The H4-Index of European Food Research and Technology is 30. 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 2022-06-01 to 2026-06-01.)

Article	Citations
The application of fluorescence spectroscopy and machine learning as non-destructive approach to distinguish two different varieties of greenhouse tomatoes	72
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	71
Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase	67
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool	63
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	54
Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)	51
Impact of charge density on the properties and bioactivities of chitosan-based films	50
Development of food and drug homologous products: insights from raw material, modern processing technologies and quality assurance	49
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation	48
Gastrointestinal stability and bioactivity of propolis from diverse origins	44
Isolation, identification, and chelation mechanism of selenium-chelating peptides from quinoa protein hydrolysate	43
Maturation of wine in underwater springs as a novel wine production process	43
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread	42
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition	41
Effect of Maillard reaction on flavor characteristics and biological activity of Boletus edulis hydrolysates	40
Modeling and optimization of pea protein hydrolysis: linking process parameters to technological functionality	38
Saltatory rolling circle amplification assay coupled with photosensitization method for rapid and sensitive detection of Salmonella in food	35
An overview focusing on modification of margarine rheological and textural properties for improving physical quality	35
Targeted metabolomics reveals the storage potential of grape juice produced using different vine training systems and rootstocks	35
Limosilactobacillus fermentum LBF433 reduces Salmonella typhimurium under simulated gastrointestinal conditions in diet model systems	35
In-field non-destructive maturity visualization of honey peach using portable hyperspectral imaging and machine learning	34
Impact of thermal processing and freezing on sulforaphane levels in selected brassica vegetables	34
A systematic review of recent advances in anthocyanin-biomacromolecule interactions and their applications in the food industry	33
Flaxseed oil based omega-3 fatty acid rich nano-emulsions stabilized with alpha-lipoic acid and flax lignan: characterization, stability, and toxicity assessment	32
Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison	31

Studying on genetic diversity and metabolic differences of Saccharomyces cerevisiae in Baijiu	31
Glucose oxidase as an important yet overlooked factor determining the antibacterial activity of bee pollen and bee bread	31
Changes in the contents of free amino acids, free sugars, hydrolysed amino acids and hydrolysed sugars in roasted and unroasted sesame seeds	30
Loop-mediated isothermal amplification targeting proteinase inhibitor II terminator sequence: an efficient approach for screening of genetically modified crops	30
The classification of leek seeds based on fluorescence spectroscopic data using machine learning	30
Compositional, structural, and lipid profiles of grasshopper (Sphenarium purpurascens) and cockroach (Nauphoeta cinerea) flours: implications for emerging food technologies	30