OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Functional Foods is 46. 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 2020-03-01 to 2024-03-01.)

Article	Citations
Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects	205
Proanthocyanidins in grape seeds: An updated review of their health benefits and potential uses in the food industry	146
Human milk oligosaccharides: Shaping the infant gut microbiota and supporting health	144
Prebiotic effect of dietary polyphenols: A systematic review	141
Probiotics as an alternative antimicrobial therapy: Current reality and future directions	131
Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?	129
New perspectives in fermented dairy products and their health relevance	117
Bacteria as an alternate biofactory for carotenoid production: A review of its applications, opportunities and challenges	114
Polyphenol supplementation benefits human health via gut microbiota: A systematic review via meta-analysis	113
Phytochemicals containing biologically active polyphenols as an effective agent against Covid-19-inducing coronavirus	112
Lutein as a functional food ingredient: Stability and bioavailability	109
Jujube fruit: A potential nutritious fruit for the development of functional food products	102
Re-thinking functional food development through a holistic approach	101
An international regulatory review of food health-related claims in functional food products labeling	97
Potential compound from herbal food of Rhizoma Polygonati for treatment of COVID-19 analyzed by network pharmacology: Viral and cancer signaling mechanisms	92
New insights in intestinal oxidative stress damage and the health intervention effects of nutrients: A review	91
A review on anti-cancer effect of green tea catechins	91
An insight on superoxide dismutase (SOD) from plants for mammalian health enhancement	88
Microalgae of the genus Nannochloropsis: Chemical composition and functional implications for human nutrition	85
An overview of Neem (Azadirachta indica) and its potential impact on health	79
Anti-diabetic effect by walnut (Juglans mandshurica Maxim.)-derived peptide LPLLR through inhibiting α-glucosidase and α-amylase, and alleviating insulin resistance of hepatic HepG2 cells	78
Health benefits of resistant starch: A review of the literature	71
Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility	71
Structure and function of blueberry anthocyanins: A review of recent advances	68
A systematic review on the composition, storage, processing of bamboo shoots: Focusing the nutritional and functional benefits	67

Effects of oat β-glucan, oat resistant starch, and the whole oat flour on insulin resistance, inflammation, and gut microbiota in high-fat-diet-induced type 2 diabetic rats	67
Recent advances in Camellia oleifera Abel: A review of nutritional constituents, biofunctional properties, and potential industrial applications	67
Rational use of prebiotics for gut microbiota alterations: Specific bacterial phylotypes and related mechanisms	66
Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation	60
Effect of medium chain fatty acid in human health and disease	59
Benefits of bacteria-derived exopolysaccharides on gastrointestinal microbiota, immunity and health	59
Phenolic compounds in Lycium berry: Composition, health benefits and industrial applications	58
Bioavailability and health benefits of major isoflavone aglycones and their metabolites	58
Phytochemicals from edible flowers: Opening a new arena for healthy lifestyle	56
Acetic acid and butyric acid released in large intestine play different roles in the alleviation of constipation	55
Exploring the active compounds of traditional Mongolian medicine in intervention of novel coronavirus (COVID-19) based on molecular docking method	54
Limonoids from Citrus: Chemistry, anti-tumor potential, and other bioactivities	51
Effects of polysaccharides from bee collected pollen of Chinese wolfberry on immune response and gut microbiota composition in cyclophosphamide-treated mice	50
Fermented soy milk prepared using kefir grains prevents and ameliorates obesity, type 2 diabetes, hyperlipidemia and Liver-Kidney toxicities in HFFD-rats	49
Intestinimonas-like bacteria are important butyrate producers that utilize Nε-fructosyllysine and lysine in formula-fed infants and adults	47
Polyphenols in fermented apple juice: Beneficial effects on human health	47
Role of dietary edible mushrooms in the modulation of gut microbiota	47
Lactobacillus plantarum AR113 alleviates DSS-induced colitis by regulating the TLR4/MyD88/NF-κB pathway and gut microbiota composition	47
Citrus peel as a renewable bioresource: Transforming waste to food additives	47
Iberian dry-cured ham as a potential source of α-glucosidase-inhibitory peptides	46
Novel insights in health-promoting properties of sweet cherries	46