OOIR: Observatory of International Research

Papers

(The TQCC of CyTA-Journal of Food is 5. 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
Immune modulatory effects of food supplement products Zeng Jian Heath Tonic and Zhen Yuan Capsule in elderly mice	57
Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels	49
Impact of γ-oryzanol rich–brown rice extract on body weight, cholesterol profile, and histopathology of adipose, liver, and kidney tissue in hypercholesterolemic rats	35
Influence of ZnO and CuO nanoparticle on the shelf life and physiochemical properties of guava (Psidiumguajava) fruits and juice	35
Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics	26
Heavy metal contamination and its impact on the food chain: exposure, bioaccumulation, and risk assessment	21
Dietary risk assessment for pesticide residues among farmland communities in the selected municipalities of Bukidnon, the Philippines	21
In vivo oral toxicity and antioxidant capacity of Nothofagus antarctica (G.Forst.) oerst (ñire) leaves	20
Effect of hot processing on taste quality, starch structure, and pasting properties of areca taro	19
Unraveling anti-inflammatory components and mechanisms in decoction derived from Allium ascalonicum L. Bulbs and Sojae Semen Praeparatum v	18
Xylitol attenuates diabetes induced intestinal permeability changes and inflammatory injury by improving intestinal tight junction protein expression and mucus secretion in rats	17
Lipid profile and antioxidant activities of mud crab ( Scylla olivacea ) extract obtained from muscle and hepatopancreas	17
Detection of pork adulteration in beef with ladder-shape melting temperature isothermal amplification (LMTIA) assay	16
Process optimization and quality analysis of strawberry lees steamed buns	14
Synthesis, characterization, and antibacterial activities of SnO and SnO@FeCl ₂ nanoparticles using Olea europaea	14
Effects of agavins in high fat-high sucrose diet-fed mice: an exploratory study	13
Sweetpotatoes [ Ipomoea batatas (L.) lam]: the super food of the Next Century? An intensive review on their potential as a sustainable and versatile food source for futu	13
Effect of hot water treatment on ripening of tomato var. TA234 silenced with the TomLoxB gene	13
How recycling and transformation information influences tourists’ purchase intentions towards green food products	13
Mushroom-mediated biosynthesis of NPs: a green approach toward antimicrobial applications	12
Detection and partial characterization of antimutagenic compounds from white shrimp ( Litopenaeus vannamei ) cephalothorax	12
Serum neuropeptide Y and peptide YY levels in response to ingestion of germinated brown rice in healthy adults	12
Nutritional properties of pilot-scale manufactured single-cell proteins from a Corynebacterium glutamicum	12
Inhibition of heterocyclic amines formation in grilled beef patties by red pepper stalk extracts	12
Radio frequency-assisted hot air drying of pacific white shrimp ( Litopenaeus vannamei ): drying kinetics, product quality and composition evaluation	11

Therapeutic potential of probiotic Lactobacillus spp. Fermented Talinum triangulare on	10
5- n -Alk(en)ylresorcinol accumulation across developmental stages of triticale through comparative metabolite profiling: implications of fresh and dry basis	10
Optimization of GABA-enriched fermented meat using lactic acid bacteria and response surface methodology: Nem chua as a case study	10
Quality assessment of gluten-free cookies from rice and Bambara groundnut flour	10
Extraction optimization, antioxidants, and lipid-lowering activities of polygonatum cyrtonema Hua polysaccharides	10
A mini-review on the role of bacteriophages in food safety	9
Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein	9
Spray-drying microencapsulation of Nigella sativa extract: antioxidant activity and pH-responsive intestinal release	9
Classification and analysis of nutrition and health claims on Indian packaged food products	9
Streamlined approaches for image classification using principal component analysis and hierarchical clustering of extrudates from coffee and sorghum blends	9
Simultaneous consumption of green and black tea infusions from Cnidoscolus aconitifolius leaves with metformin treatment improves the health outcome in type II diabetic	9
Computer vision-guided automatic cutting system for chicken parts	9
Sulforaphane attenuates platelet granule secretion through down-regulating glycoprotein VI-mediated p38 MAPK/cPLA ₂ signaling pathway	9
Lipid profiling, antioxidant and nutritional characterization of Colombian cacao-based artisanal chocolate in a sex-dependent preclinical rat model	8
Cavitation-intensifying or vacuum bags for beef ultrasonication: effects on critical attributes for consumers and microstructure	8
The effect of roasting on the aroma, bioactive peptides and the functional properties of yellow nutsedges ( Cyperus esculentus )	8
Evaluation of phytonutrients composition and nutraceutical potential of tomato by-products	8
In vitrostudy of the antihypertensive, antioxidant and antiproliferative activities of peptides obtained from two varieties ofPhaseolus coccineusL	8
Protective effect and molecular mechanism of four isosteroid alkaloids from Fritillariae Cirrhosae Bulbus on cigarette smoke extract-induced oxidative stress injury in A	8
Detection of the thaumatin-like protein gene from Brassica rapa var. oleifera in honey with the Proofman-LMTIA method	8
Study of the effect of food coatings based on monoglycerides with the inclusion of biopreservatives in their composition on the microbiological safety during storage of chilled poultry meat	8
Potential health benefits of combined extracts from germinated brown jasmine rice ( Oryza sativa L.), Moringa oleifera leaves, and	8
Effects of different treatment subjects of Lactiplantibacillus plantarum SCS5 on oxidative stress in type 2 diabetic mice	7
Extend the emphasis to encompass sweet potatoes health advantages, industrial applications, and nutritional qualities	7
Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins	7
The effects of highly bioavailable curcumin in downhill running-induced muscle damage model	7
Valorization of sugar beet leaves: optimizing ultrasound-assisted extraction of bioactive substances and proteins	7
Analytically monitored cultivation of Arthrospira platensis on food waste extracts to compose a sustainable, low-prized, Zarrouk-based medium	7
Effect of processing methods on nutrient and anti-nutrient composition of grasshopper and termites	7
Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry	7
Silibinin protects GLUTag cells from PA-induced injury via suppressing endoplasmic reticulum stress	7
Blackening and blackening control of litopenaeus vannamei during storage at low temperature	7
Dihydrotanshinone I promotes LDL uptake by HepG2 cells through increasing LDLR level	6
Review on preservation techniques of edible lily bulbs in China	6
Comparative effect of Chamomile flower ( Matricaria chamomilla L.) andPassion flower ( Passiflora incarnata	6
Composition optimization and safety assessment of lactic-acid-bacteria-loaded composite film	6
Unconventional food plants in mixed juices: evaluation of the nutritional, physical-chemical, microbiological, and sensory quality of orange juice with sorrel ( Rumex acetosa	6
Sensory characteristics and consumer acceptance of different varieties of pigeon peas ( Cajanus cajan L ) in Malawi	6
Effect of honey powder concentration on physicochemical and sensory characteristics of spray-dried yogurt	6
The effects of propolis on doxorubicin-induced hepatorenal damage: a comparison of ethanolic and oily extracts of propolis	6
Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties	6
Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches	6
Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China	6
Nutritional value and acceptability of heme iron microparticles-fortified bread	6
Development of a high protein and fiber beverage based on amaranth, rice bran and whey using solid-state and submerged fermentation	6
Inclusion of llaska ( Cladophora crispata ) flour in the development of a low-firmness meat analogue using high-moisture extrusion technology	5
Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles	5
Phytochemical profile and in vitro bioactivities of ethanolic extract from Fructus Ligustri Lucidi	5
Comprehensive evaluation of quality attributes of commercial sauerkraut and pickled chili pepper	5
Development of edible films based on pectin and essential oil extracted from orange ( Citrus sinensis ) peel using a central composite design	5

Comparative assessment of nutritional composition, phenolic compounds, antioxidative and antidiabetic properties of pilosocereus gounellei and Cereus Jama	5
Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages	5
Characterization of diamine oxidase-based biosensors for biogenic amines detection assembled onto functionalized SiO₂ substrates using aliphatic and aromatic di-aldehydes as crosslinkers	5
Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract	5
Gluten-free kömbe made with sprouted flours: nutritional, physicochemical, and sensory evaluation	5
Research on the development of nanocellulose based on agricultural waste and its processing and utilization in food sausages	5
Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts	5
Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand	5
The therapeutic potential of red radish microgreens in modulating inflammation and cancer pathways	5
Sub-chronic, low dose co-exposure to Aflatoxin B₁ and Microcystin-LR in C57BL/6 mice significantly alters the cytokine response in serum and liver	5
Machine learning-enabled prediction of antimicrobial resistance in foodborne pathogens	5
Antiapoptotic and anticoagulant effects of camel milk and camel urine in methotrexate-induced hepatotoxicity	5
Optimization of extraction conditions for functional compounds from thinned unripe apple using β -cyclodextrin-based ultrasound-assisted extraction	5
Elevated gaseous ozone concentrations: adverse effects on postharvest peach quality	5
On-farm investigation of integrated post-harvest management practice for the reduction of post-harvest loss of maize in West Gojjam, Ethiopia	5
Fermentation of a mango beverage with Lactiplantibacillus plantarum LP01: from bench to semi-industrial scale	5
Formulation and characterization of herbal tea from hibiscus ( hibiscus sabdariffa L.) and lemon verbena ( aloysia citrodora )	5
Evaluating fresh beef quality: moving towards an integrated quality indicator system	5
Anti-proliferating and antioxidant properties of Eriobotrya japonica fruit in human breast cancer cells combined with in silico study	5