OOIR: Observatory of International Research

Papers

(The H4-Index of Food Analytical Methods is 25. 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 2022-01-01 to 2026-01-01.)

Article	Citations
Modeling and Simulation of Cutting Test of Rosa roxburghii by DEM	118
Preliminary Study Regarding the Optimisation of the Accelerated Ageing of Sugar Cane Spirit by Applying Ultrasound-Assisted Extraction and White Oak Chips (Quercus alba)	72
Development and Validation of a Method for Vitamin B12 Measurement in Nutritional Products by HPLC-ICP-MS	58
Analyzing Milk Foam Using Machine Learning for Diverse Applications	52
Molecular Marker-Based TaqMan PCR Approach for Determination of Origin and Content in Commercial Ginger Powder	49
SERS Sensor Based on Core–Shell Au@Ag Nanoparticles for the Sensitive Detection of Acrylamide in Foods	44
Discriminating Various Edible Gelatin with a Chemical Oscillator	42
Extraction, Optimization, Characterization, and Antioxidant Activities of Chinese Wild Rice Nanoparticles	41
Comparison of Ultrasound-Assisted Extraction of Pumpkin Seed Oil (Curcubita mochata) with Conventional Extraction Methods: Response Surface Methodology for the Optimizing of Ultrasound-Assisted Extrac	40
The Analysis of Changes in Nutritional Components and Flavor Characteristics of Wazu Rice Wine During Fermentation Process	38
Unveiling Olive Oil Authenticity: A Comprehensive Study on Adulteration Detection through SPR-Enhanced Ellipsometry	35
Deep Learning-Assisted Immunosensor Based on Dual-Sized Microspheres for Sensitive Detection of Enrofloxacin Residues in Food Samples	35
Correction: Cold-induced Homogenous Liquid–Liquid Extraction Performed in a Refrigerated Centrifuge Combined with Deep Eutectic Solvent-based Dispersive Liquid–Liquid Microextraction for the Extractio	34
Quantitative Analysis of Perceived Saltiness through Combination of Sensory Evaluation and Electronic Tongue and its Method Validation	34
Chocolate Tempering in a Rheometer: Monitoring Rheological Properties During and After Crystallization of Cocoa Butter	33
Development of a Low-Temperature Purification Method for Gas Chromatography–Mass Spectrometry Quantification of Three Cresol Isomers in Smoked Bacon	32
Analytical Method Development and Validation Based on Simple Color Reactions and Microwave Plasma–Atomic Emission Spectrometry (MP-AES) for the Detection of Adulteration in Teff Injera (Ethiopian Flat	32
Assessment and Comparison of Bioavailability of Cadmium in Different Foods Using In Vitro, In Cellulo, and In Vivo Models	30
Machine Learning–Based Detection of Olive Oil Adulteration Using BME688 Gas Sensor Matrix	30
Green Extraction of Anthocyanins from Prunus domestica Using Natural Deep Eutectic Solvents: Anti-sickling Properties and Phenolic Impact Assessment	30
Proteomics Analysis of Meat to Identify Goat Intramuscular Fat Deposits Potential Biomarkers	29
Optimization of the Extraction Conditions of Antioxidant Phenolic Compounds from Strawberry Fruits (Fragaria x ananassa Duch.) Using Response Surface Methodology	27
A Miniaturized Analytical Method Based on the μ-QuEChERS Method for the Determination of Capsaicinoids, Cytotoxicity, Antioxidant, and Antifungal Activities of Red Pepper Extracts (Capsicum spp.)	25
Comparative Analysis of Jordanian Olive Oils: Acid and Saponification Values, Phenolic and Flavonoid Contents and Antioxidant Activity	25
Color Classification for Red Alcohol Vinegar to Control the Quality of the End-Product	25