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 2021-05-01 to 2025-05-01.)

Article	Citations
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread	175
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition	46
Emulsifying properties of lentil protein preparations obtained by dry fractionation	45
Maturation of wine in underwater springs as a novel wine production process	43
Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase	42
Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)	39
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin	39
The application of fluorescence spectroscopy and machine learning as non-destructive approach to distinguish two different varieties of greenhouse tomatoes	39
Enological properties of red wine produced from native Kösetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia	37
Foodomics technology: promising analytical methods of functional activities of plant polyphenols	36
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	35
The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves	35
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool	34
Saltatory rolling circle amplification assay coupled with photosensitization method for rapid and sensitive detection of Salmonella in food	29
Headspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions	29
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation	29
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	28
Seafood alternatives: assessing the nutritional profile of products sold in the global market	28
An overview focusing on modification of margarine rheological and textural properties for improving physical quality	28
Onion quercetin inhibits vascular endothelial cell dysfunction and prevents hypertension	27
Ripe pulp metabolite profiling of ten Indonesian dessert banana cultivars using UHPLC-Q-Orbitrap HRMS	26
Spoilage yeasts in fermented vegetables: conventional and novel control strategies	26
Effect of varying salt concentration on iridescence in precooked pork meat	26
A Central Composite Design in increasing the quercetin content in the aqueous onion waste isolates with antifungal and antioxidant properties	26
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach	26

Brewing performance evaluation of Saccharomyces cerevisiae strains isolated from Ethiopian traditional fermented beverages