OOIR: Observatory of International Research

Papers

(The median citation count of CyTA-Journal of Food is 1. 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 2020-04-01 to 2024-04-01.)

Article	Citations
Physicochemical and rheological properties of crude polysaccharides extracted from Tremella fuciformis with different methods	24
Spent coffee grounds influence on Pleurotus ostreatus production, composition, fatty acid profile, and lignocellulose biodegradation capacity	18
Structural and functional characteristics of Japonica rice starches with different amylose contents	15
Physicochemical and rheological properties of Tremella fuciformis polysaccharide fractions by ethanol precipitation	14
Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 ºC) storage by spiral freezing	14
Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels	13
Influence of pH on color variation and stability of cyanidin and cyanidin 3-O-β-glucopyranoside in aqueous solution	12
Effects of high-intensity ultrasonic bath on the quality of strawberry juice	11
Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS	11
Recent innovations in processing technologies for improvement of nutritional quality of soymilk	11
Recent insights into green extraction techniques as efficient methods for the extraction of bioactive components and essential oils from foods	10
Soybean hawkmoth (Clanis bilineata tsingtauica) as food ingredients: a review	10
Physicochemical properties of microwave heated sago (Metroxylon sagu) starch	10
Extraction, purification, and antioxidant activity of exopolysaccharides produced by Lactobacillus kimchi SR8 from sour meat in vitro and in vivo	10
Stress adaptation and cross-protection of Lactobacillus plantarum KLDS 1.0628	10
Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage	10
Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization	10
Nutritional, antioxidant, and quality characteristics of novel cookies enriched with mushroom (Cordyceps militaris) flour	9
UV-Shielding films of bacterial cellulose with glycerol and chitosan. Part 1: equilibrium moisture content and mechanical properties	9
Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices	9
Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storage	9
Microbial diversity and volatile metabolites of kefir prepared by different milk types	9
Effects of high-temperature cooking on the gamma-aminobutyric acid content and antioxidant capacity of germinated brown rice (Oryza sativa L.)	9
Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains	8
Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot	8

Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)	7
Frozen storage quality and flavor evaluation of ready to eat steamed meat products treated with antioxidants	7
Adding value to secondary streams of corn wet milling industry	7
Lamb meat burgers shelf life: effect of the addition of different forms of rosemary (Rosmarinus Officinalis L.)	7
Development of gelatin-carboxymethylcellulose coatings incorporated with avocado epicarp and coconut endocarp extracts to control fungal growth in strawberries for shelf-life extension	7
Effect of ice-temperature storage on some properties of salt-soluble proteins and gel from chicken breast muscles	7
The physicochemical properties and fatty acid composition of two new woody oil resources: Camellia hainanica seed oil and Camellia sinensis seed oil	7
Effectiveness of chitosan/propolis extract emulsion coating on refrigerated storage quality of crayfish meat (Astacus leptodactylus)	7
Effects of plant extracts on biogenic amine accumulation, bacterial abundance and diversity in fermented sausage	7
Polyphenol bioaccessibility and anti-inflammatory activity of Mexican common beans (Phaseolus vulgaris L.) with diverse seed colour	7
UV-Shielding films of bacterial cellulose with glycerol and chitosan. Part 2: Structure, water vapor permeability, spectral and thermal properties	7
Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages	6
Comparative analysis of flavor differences of six Chinese commercial smoked chicken	6
Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review	6
Composition and antioxidant analysis of jiaosu made from three common fruits: watermelon, cantaloupe and orange	6
Optimization of germination of white sorghum by response surface methodology for preparing porridges with biological potential	6
The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough	6
Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken	6
The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing	6
Analysis of insecticide residues in honey by liquid chromatography tandem mass spectrometry using QuEChERS optimized by the Plackett Burman design	6
Antioxidant, angiotensin-converting enzyme, and α-amylase inhibitory activities of protein hydrolysates of Leucaena leucocephala seeds	5
Effects of immersion freezing with coolant on the quality of grouper (♀Epinephelus fuscoguttatus ×♂ Epinephelus lanceolatus) during frozen storage	5
Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade	5
Garlic varieties and drying methods affected the physical properties, bioactive compounds and antioxidant capacity of dried garlic powder	5
Effects of electrospinning parameters on peanut protein isolate nanofibers diameter	5
Monitoring two different drying methods of Kakadu plum puree by combining infrared and chemometrics analysis	5
Phytochemical, cytotoxic, and genotoxic evaluation of protein extract of Amaranthus hypochondriacus seeds	5
Roles of microbiota in the formation of botrytized grapes and wines	5
The efficiency of MALDI-TOF MS method in detectingStaphylococcus aureusisolated from raw milk and artisanal dairy foods	5
Discrimination of different edible vegetable oils based on GC-IMS and SIMCA	4
ACE-inhibitory peptides from Laminaria japonica and their potential anti-hypertensive mechanism	4
Effects of inulin with short and long-chain on pasting, texture and rheological properties of sweet potato starch	4
Effect of bile salt hydrolase-active Lactobacillus plantarum Y15 on high cholesterol diet induced hypercholesterolemic mice	4
Effects of ultrahigh pressure treatment on eating quality of steamed oat and oat protein structure	4
Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel (Scomber australasicus) during refrigerated storage	4
Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China	4
Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption	4
Review on preservation techniques of edible lily bulbs in China	4
Enhanced glucosamine production from Aspergillus oryzae NCH-42 via acidic stress under submerged fermentation	4
Revaluation of the available energy of difructose anhydride III and maltobionic acid based on the fermentability of breath hydrogen excretion in healthy humans	3
Stability properties and antioxidant activity of curcumin nanosuspensions in emulsion systems	3
Optimization of ultrasound-assisted extraction of phenolic compounds from bitter melon (Momordica charantia) using response surface methodology	3
Fabrication and characterization of edible films from acha (Digitalia exilis) and iburu (Digitalia iburua) starches	3
Optimization of extraction conditions for functional compounds from thinned unripe apple using β -cyclodextrin-based ultrasound-assisted extraction	3
Comparative study of DNA extraction to initiate harmonized protocol for a simple method of species identification: Fresh and canned Tuna case study	3
Proximate composition, phenolic, and antioxidant properties of soursop fruit parts	3
Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent	3
Prunus mume polyphenols maintains the quality and nutrient values of winter jujube (Zizyphus jujuba Mill.) fruits during storage	3
Effect of variable selection and rapid determination of total tea polyphenols contents in Fuzhuan tea by near-infrared spectroscopy	3
Rapid Determination of Sudan Dyes in chilli products using ultra high performance supercritical fluid chromatography-photodiode array detection	3

HMG – CoA reductase inhibition mediated hypocholesterolemic potential of myricetin and quercetin: in-silico and in-vivo studies	3
Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making	3
Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins	3
Comparison of nutritional composition, physicochemical and antioxidant properties of muscle, liver, and shell from Grass Turtle (Chinemys reevesii)	3
Changes in phosphorylation of chicken breast muscle in response to L-histidine introduction under low-NaCl conditions	3
Effects of potato powder on wheat dough properties and fresh noodles quality	3
Structural (gross and micro), physical and nutritional properties of Trichilia emetica and Trichilia dregeana seeds	3
The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread	2
β-lactoglobulin and its thermolysin derived hydrolysates on regulating selected biological functions of onion skin flavonoids through microencapsulation	2
Relationship between quality changes of post-rigor tan mutton and myofibrillar protein following high-pressure treatment	2
Effect of wheat flour substitution and popped amaranth flour content on the rheological, physicochemical and textural properties of hot-press wheat-oat-quinoa-amaranth composite flour tortillas	2
Physicochemical characteristics of resistant starch prepared from Job’s tears starch using autoclaving–cooling treatment	2
Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus	2
Influence of ZnO and CuO nanoparticle on the shelf life and physiochemical properties of guava (Psidiumguajava) fruits and juice	2
The microbial composition and functional roles of different kombucha products in Singapore	2
Evaluation of improved cassava ( Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices	2
Determination and dietary exposure assessment of 79 pesticide residues in Chinese onion (Allium fistulosum L.)	2
A novel mayonnaise-type dressing added with avocado pulp and oil as health ingredients processed with ultrasound	2
Structural characterization and antioxidant and anti-inflammatory activities of new chemical constituent from the seeds of bambara groundnut (Vigna subterranea (L.) Verdc.)	2
Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation	2
Effect of hot water treatment on ripening of tomato var. TA234 silenced with the TomLoxB gene	2
Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties	2
Effects of zein-nisin edible coating on physicochemical and microbial load of ‘Granny Smith’ apple after long term storage	2
Detection of pork adulteration in beef with ladder-shape melting temperature isothermal amplification (LMTIA) assay	2
Comparison of efficiency between liquefied petroleum gas (LPG) and electric hot air dryer: case study of dried pork slice	2
Improvements in antioxidant status after agraz consumption was associated to reductions in cardiovascular risk factors in women with metabolic syndrome	2
Opuntia robusta mucilage combined with alginate as encapsulation matrix for Lactiplantibacillus plantarum	2
Isolation and identification of pigment-producing filamentous fungus DBFL05 and its pigment characteristics and chemical structure	2
The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life	2
Pretreatment process of rice syrup production and analysis of physicochemical properties	2
Effects of agavins in high fat-high sucrose diet-fed mice: an exploratory study	2
Managing hypertension by exploiting microelements and fermented dairy products	2
Rheological and tribological characterization of herbal sweet sauce with different stabilizing systems	2
Raman Spectroscopy investigate structural change of rice bran protein induced by three oxidants	2
Novel refrigerated preservation performance indicator based on predictive microbiology and product time-temperature data, an essential tool to reach zero food waste	2
Effect of Aloe vera gel-based edible coating on microbiological safety and quality of tomato	2
Cereal-based vegan desserts as container of potentially probiotic bacteria isolated from fermented plant-origin food	2
Established methods and comparison of 10 organic acids based on reversed phase chromatography and hydrophilic interaction chromatography	2
Changes in the quality of deep-fried dough as influenced by hydrocolloids	2
Isolation, identification and characterization of predominant microorganisms in Swazi traditional fermented porridge (incwancwa) and optimization of fermentation conditions	2
Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles	2
Complementary chain competition and fluorescence quenching detection of Deoxynivalenol and analytical applications using a novel aptamer	1
Phenolic compounds from Gomphrena globosa L.: phytochemical analysis, antioxidant, antimicrobial, and enzyme inhibitory activities in vitro	1
Profiling of volatile and non-volatile compounds in Dianhong by a combined approach of static headspace GC-MS and UPLC-MS	1
Tea polyphenols improve glucose metabolism in ceruloplasmin knockout mice via decreasing hepatic iron deposition	1
Blackening and blackening control of litopenaeus vannamei during storage at low temperature	1
Proteomic potential of East African Highland Bananas (EAHBs) for banana juice extraction: comparison between juice-producing and cooking cultivars	1
Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes	1
Enhancement of immunomodulatory effect of licorice after honey-roasting based on gut microbiota and fecal metabolomics	1
Expression of MYB transcription factors and target genes and its association with phenolic content and antioxidant activity of selected Solanum lycopersicum var. cerasiforme accessions f	1
Extraction optimization, structural characterization of soluble dietary fiber from Morchella importuna, and its in vitro fermentation impact on gut microbiota and short-chain fatty acids	1
Simultaneous consumption of green and black tea infusions from Cnidoscolus aconitifolius leaves with metformin treatment improves the health outcome in type II diabetic	1
Bioactive compound profile and their biological activities of endogenous black rice from Java and East Nusa Tenggara	1
Transportation via containers at ice temperature inhibits decay and maintains the quality of certain fresh produce	1
Technical feasibility of natural antioxidant recovery from the mixture of the inedible fractions of vegetables produced in a wholesale market	1
Application of bacterial cellulose in dietary fiber-enriched castella cake production	1
Botrytis cinerea induced phytonutrient degradation of strawberry puree: effects of combined preservation approaches with high hydrostatic pressure and synthetic or natural antifunga	1
Effect of processing methods on nutrient and anti-nutrient composition of grasshopper and termites	1
Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours	1
Purification and biochemical characterization of an alkaline feruloyl esterase from Penicillium sumatrense NCH-S2 using rice bran as substrate	1
Combining GC-MS and chemometrics to assess the quality of camellia seed oils	1
Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C	1
Application of Pickering emulsion with microcrystalline cellulose in vitamin C double emulsion process with spray drying technology	1
Effect of high DHA and ARA fortification on lipid oxidation of infant formula powder	1
Characterization of diamine oxidase-based biosensors for biogenic amines detection assembled onto functionalized SiO₂ substrates using aliphatic and aromatic di-aldehydes as crosslinkers	1
Quality assessment of gluten-free cookies from rice and Bambara groundnut flour	1
Variations of nutritional and putrescent compositions during enzymolysis of Acetes chinensis	1
The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor	1
Analytical solution of freeze-drying mathematical model based in Darcy’s law: application to an orange juice-based cake	1
Effects of different extraction methods on the physicochemical properties and biological activities of polysaccharides from maca roots	1
Evaluation of phytonutrients composition and nutraceutical potential of tomato by-products	1
In vitrostudy of the antihypertensive, antioxidant and antiproliferative activities of peptides obtained from two varieties ofPhaseolus coccineusL	1
Anti-oxidative stress properties by Lactiplantibacillus plantarum SCS3 in streptozotocin-induced diabetic mice	1
Membrane fractionation of gelatins extracted from skin of yellowfin tuna (Thunnus albacares): effect on molecular sizes and gelling properties of fractions	1
Utilization of Gynostemma pentaphyllum and Houttuynia cordata medicinal plants to make Jiaosu: a healthy food	1