OOIR: Observatory of International Research

Papers

(The TQCC of CyTA-Journal of Food is 4. 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 2020-11-01 to 2024-11-01.)

Article	Citations
Physicochemical and rheological properties of crude polysaccharides extracted from Tremella fuciformis with different methods	27
Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 ºC) storage by spiral freezing	21
Recent insights into green extraction techniques as efficient methods for the extraction of bioactive components and essential oils from foods	21
Spent coffee grounds influence on Pleurotus ostreatus production, composition, fatty acid profile, and lignocellulose biodegradation capacity	20
Structural and functional characteristics of Japonica rice starches with different amylose contents	20
Physicochemical and rheological properties of Tremella fuciformis polysaccharide fractions by ethanol precipitation	18
Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels	17
Recent innovations in processing technologies for improvement of nutritional quality of soymilk	15
Microbial diversity and volatile metabolites of kefir prepared by different milk types	14
Influence of pH on color variation and stability of cyanidin and cyanidin 3-O-β-glucopyranoside in aqueous solution	13
Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS	13
Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices	13
Stress adaptation and cross-protection of Lactobacillus plantarum KLDS 1.0628	12
Physicochemical properties of microwave heated sago (Metroxylon sagu) starch	12
Effects of high-intensity ultrasonic bath on the quality of strawberry juice	12
Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization	12
Extraction, purification, and antioxidant activity of exopolysaccharides produced by Lactobacillus kimchi SR8 from sour meat in vitro and in vivo	11
Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review	11
Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage	11
UV-Shielding films of bacterial cellulose with glycerol and chitosan. Part 1: equilibrium moisture content and mechanical properties	11
Nutritional, antioxidant, and quality characteristics of novel cookies enriched with mushroom (Cordyceps militaris) flour	11
Effects of high-temperature cooking on the gamma-aminobutyric acid content and antioxidant capacity of germinated brown rice (Oryza sativa L.)	11
Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains	10
Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storage	10
Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken	10

UV-Shielding films of bacterial cellulose with glycerol and chitosan. Part 2: Structure, water vapor permeability, spectral and thermal properties	10
Soybean hawkmoth (Clanis bilineata tsingtauica) as food ingredients: a review	10
The physicochemical properties and fatty acid composition of two new woody oil resources: Camellia hainanica seed oil and Camellia sinensis seed oil	10
Garlic varieties and drying methods affected the physical properties, bioactive compounds and antioxidant capacity of dried garlic powder	9
Effects of plant extracts on biogenic amine accumulation, bacterial abundance and diversity in fermented sausage	9
Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)	9
Polyphenol bioaccessibility and anti-inflammatory activity of Mexican common beans (Phaseolus vulgaris L.) with diverse seed colour	9
Development of gelatin-carboxymethylcellulose coatings incorporated with avocado epicarp and coconut endocarp extracts to control fungal growth in strawberries for shelf-life extension	9
Optimization of germination of white sorghum by response surface methodology for preparing porridges with biological potential	9
Roles of microbiota in the formation of botrytized grapes and wines	8
Comparative analysis of flavor differences of six Chinese commercial smoked chicken	8
Frozen storage quality and flavor evaluation of ready to eat steamed meat products treated with antioxidants	8
Effect of ice-temperature storage on some properties of salt-soluble proteins and gel from chicken breast muscles	8
Effectiveness of chitosan/propolis extract emulsion coating on refrigerated storage quality of crayfish meat (Astacus leptodactylus)	8
Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot	8
Adding value to secondary streams of corn wet milling industry	8
Lamb meat burgers shelf life: effect of the addition of different forms of rosemary (Rosmarinus Officinalis L.)	7
Analysis of insecticide residues in honey by liquid chromatography tandem mass spectrometry using QuEChERS optimized by the Plackett Burman design	7
Effect of bile salt hydrolase-activeLactobacillus plantarumY15 on high cholesterol diet induced hypercholesterolemic mice	7
Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages	7
The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough	6
Composition and antioxidant analysis of jiaosu made from three common fruits: watermelon, cantaloupe and orange	6
Effects of inulin with short and long-chain on pasting, texture and rheological properties of sweet potato starch	6
Influence of ZnO and CuO nanoparticle on the shelf life and physiochemical properties of guava (Psidiumguajava) fruits and juice	6
Discrimination of different edible vegetable oils based on GC-IMS and SIMCA	6
The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing	6
The microbial composition and functional roles of different kombucha products in Singapore	6
Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins	6
Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption	6
Curcumin: recent updates on gastrointestinal cancers	6
The efficiency of MALDI-TOF MS method in detectingStaphylococcus aureusisolated from raw milk and artisanal dairy foods	6
Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade	6
Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours	5
Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel (Scomber australasicus) during refrigerated storage	5
Effects of electrospinning parameters on peanut protein isolate nanofibers diameter	5
Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China	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 ofAmaranthus hypochondriacusseeds	5
Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles	5
Review on preservation techniques of edible lily bulbs in China	5
Prunus mume polyphenols maintains the quality and nutrient values of winter jujube (Zizyphus jujuba Mill.) fruits during storage	5
Optimization of ultrasound-assisted extraction of phenolic compounds from bitter melon (Momordica charantia) using response surface methodology	5
Effects of ultrahigh pressure treatment on eating quality of steamed oat and oat protein structure	5
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
Cereal-based vegan desserts as container of potentially probiotic bacteria isolated from fermented plant-origin food	5
Enhanced glucosamine production from Aspergillus oryzae NCH-42 via acidic stress under submerged fermentation	5
Effects of zein-nisin edible coating on physicochemical and microbial load of ‘Granny Smith’ apple after long term storage	4
Rapid Determination of Sudan Dyes in chilli products using ultra high performance supercritical fluid chromatography-photodiode array detection	4
Structural (gross and micro), physical and nutritional properties of Trichilia emetica and Trichilia dregeana seeds	4

Structural characterization and antioxidant and anti-inflammatory activities of new chemical constituent from the seeds of bambara groundnut (Vigna subterranea (L.) Verdc.)	4
Rheological and tribological characterization of herbal sweet sauce with different stabilizing systems	4
Established methods and comparison of 10 organic acids based on reversed phase chromatography and hydrophilic interaction chromatography	4
Comparative study of DNA extraction to initiate harmonized protocol for a simple method of species identification: Fresh and canned Tuna case study	4
ACE-inhibitory peptides from Laminaria japonica and their potential anti-hypertensive mechanism	4
Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation	4
Detection of pork adulteration in beef with ladder-shape melting temperature isothermal amplification (LMTIA) assay	4
Comparison of nutritional composition, physicochemical and antioxidant properties of muscle, liver, and shell from Grass Turtle (Chinemys reevesii)	4
Effect of variable selection and rapid determination of total tea polyphenols contents in Fuzhuan tea by near-infrared spectroscopy	4
A novel mayonnaise-type dressing added with avocado pulp and oil as health ingredients processed with ultrasound	4
Optimization of extraction conditions for functional compounds from thinned unripe apple using β -cyclodextrin-based ultrasound-assisted extraction	4
Proximate composition, phenolic, and antioxidant properties of soursop fruit parts	4