OOIR: Observatory of International Research

Papers

(The H4-Index of European Food Research and Technology is 26. 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 2021-06-01 to 2025-06-01.)

Article	Citations
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread	180
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition	48
Emulsifying properties of lentil protein preparations obtained by dry fractionation	47
Maturation of wine in underwater springs as a novel wine production process	44
Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase	43
Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)	42
The application of fluorescence spectroscopy and machine learning as non-destructive approach to distinguish two different varieties of greenhouse tomatoes	40
Enological properties of red wine produced from native Kösetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia	39
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
Foodomics technology: promising analytical methods of functional activities of plant polyphenols	37
An overview focusing on modification of margarine rheological and textural properties for improving physical quality	36
Headspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions	36
Seafood alternatives: assessing the nutritional profile of products sold in the global market	35
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	32
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin	31
Saltatory rolling circle amplification assay coupled with photosensitization method for rapid and sensitive detection of Salmonella in food	31
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation	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	30
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	30
Ripe pulp metabolite profiling of ten Indonesian dessert banana cultivars using UHPLC-Q-Orbitrap HRMS	29
Brewing performance evaluation of Saccharomyces cerevisiae strains isolated from Ethiopian traditional fermented beverages	27
Analysis of estrogens in milk samples using ionic liquid-modified covalent organic framework and stable isotope labeling technique	27
Effect of varying salt concentration on iridescence in precooked pork meat	27
A Central Composite Design in increasing the quercetin content in the aqueous onion waste isolates with antifungal and antioxidant properties	27
The effect of transglutaminase on the characterization of lactose-free skimmed milk powder	26

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	26
The classification of leek seeds based on fluorescence spectroscopic data using machine learning	26
Studying on genetic diversity and metabolic differences of Saccharomyces cerevisiae in Baijiu	26
Loop-mediated isothermal amplification targeting proteinase inhibitor II terminator sequence: an efficient approach for screening of genetically modified crops	26