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 2021-12-01 to 2025-12-01.)

Article	Citations
Dietary risk assessment for pesticide residues among farmland communities in the selected municipalities of Bukidnon, the Philippines	53
Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics	46
Immune modulatory effects of food supplement products Zeng Jian Heath Tonic and Zhen Yuan Capsule in elderly mice	34
Influence of ZnO and CuO nanoparticle on the shelf life and physiochemical properties of guava (Psidiumguajava) fruits and juice	34
Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels	26
Heavy metal contamination and its impact on the food chain: exposure, bioaccumulation, and risk assessment	21
In vivo oral toxicity and antioxidant capacity of Nothofagus antarctica (G.Forst.) oerst (ñire) leaves	20
Unraveling anti-inflammatory components and mechanisms in decoction derived from Allium ascalonicum L. Bulbs and Sojae Semen Praeparatum v	18
Effect of hot processing on taste quality, starch structure, and pasting properties of areca taro	18
Process optimization and quality analysis of strawberry lees steamed buns	17
Xylitol attenuates diabetes induced intestinal permeability changes and inflammatory injury by improving intestinal tight junction protein expression and mucus secretion in rats	16
Synthesis, characterization, and antibacterial activities of SnO and SnO@FeCl ₂ nanoparticles using Olea europaea subsp. Africana (Mil	16
Lipid profile and antioxidant activities of mud crab ( Scylla olivacea ) extract obtained from muscle and hepatopancreas	15
Effects of agavins in high fat-high sucrose diet-fed mice: an exploratory study	13
Effect of hot water treatment on ripening of tomato var. TA234 silenced with the TomLoxB gene	13
Detection of pork adulteration in beef with ladder-shape melting temperature isothermal amplification (LMTIA) assay	13
Radio frequency-assisted hot air drying of pacific white shrimp ( Litopenaeus vannamei ): drying kinetics, product quality and composition evaluation	12
Detection and partial characterization of antimutagenic compounds from white shrimp ( Litopenaeus vannamei ) cephalothorax	12
Quality assessment of gluten-free cookies from rice and Bambara groundnut flour	12
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	12
Optimization of GABA-enriched fermented meat using lactic acid bacteria and response surface methodology: Nem chua as a case study	12
How recycling and transformation information influences tourists’ purchase intentions towards green food products	12
Therapeutic potential of probiotic Lactobacillus spp. Fermented Talinum triangulare on Helicobacter pylori	11
Nutritional properties of pilot-scale manufactured single-cell proteins from a Corynebacterium glutamicum	11
Extraction optimization, antioxidants, and lipid-lowering activities of polygonatum cyrtonema Hua polysaccharides	10

Serum neuropeptide Y and peptide YY levels in response to ingestion of germinated brown rice in healthy adults	10
Mushroom-mediated biosynthesis of NPs: a green approach toward antimicrobial applications	10
Inhibition of heterocyclic amines formation in grilled beef patties by red pepper stalk extracts	10
Computer vision-guided automatic cutting system for chicken parts	9
A mini-review on the role of bacteriophages in food safety	9
Classification and analysis of nutrition and health claims on Indian packaged food products	9
5- n -Alk(en)ylresorcinol accumulation across developmental stages of triticale through comparative metabolite profiling: implications of fresh and dry basis	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
Streamlined approaches for image classification using principal component analysis and hierarchical clustering of extrudates from coffee and sorghum blends	8
Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein	8
Lipid profiling, antioxidant and nutritional characterization of Colombian cacao-based artisanal chocolate in a sex-dependent preclinical rat model	8
Silibinin protects GLUTag cells from PA-induced injury via suppressing endoplasmic reticulum stress	8
Sulforaphane attenuates platelet granule secretion through down-regulating glycoprotein VI-mediated p38 MAPK/cPLA ₂ signaling pathway	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
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
Detection of the thaumatin-like protein gene from Brassica rapa var. oleifera in honey with the Proofman-LMTIA method	8
The effects of highly bioavailable curcumin in downhill running-induced muscle damage model	8
In vitrostudy of the antihypertensive, antioxidant and antiproliferative activities of peptides obtained from two varieties ofPhaseolus coccineusL	8
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
Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins	7
Potential health benefits of combined extracts from germinated brown jasmine rice ( Oryza sativa L.), Moringa oleifera leaves, and	7
Extend the emphasis to encompass sweet potatoes health advantages, industrial applications, and nutritional qualities	7
Comparative effect of Chamomile flower ( Matricaria chamomilla L.) andPassion flower ( Passiflora incarnata L.) powder tea in patients suf	6
Effect of processing methods on nutrient and anti-nutrient composition of grasshopper and termites	6
Effects of different treatment subjects of Lactiplantibacillus plantarum SCS5 on oxidative stress in type 2 diabetic mice	6
Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches	6
Review on preservation techniques of edible lily bulbs in China	6
Dihydrotanshinone I promotes LDL uptake by HepG2 cells through increasing LDLR level	6
Blackening and blackening control of litopenaeus vannamei during storage at low temperature	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
Effect of honey powder concentration on physicochemical and sensory characteristics of spray-dried yogurt	6
Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China	6
Protective effect and molecular mechanism of four isosteroid alkaloids from Fritillariae Cirrhosae Bulbus on cigarette smoke extract-induced oxidative stress injury in A	6
Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry	6
Nutritional value and acceptability of heme iron microparticles-fortified bread	6
Sensory characteristics and consumer acceptance of different varieties of pigeon peas ( Cajanus cajan L ) in Malawi	6
Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles	5
Comparative assessment of nutritional composition, phenolic compounds, antioxidative and antidiabetic properties of pilosocereus gounellei and Cereus Jama	5
Antiapoptotic and anticoagulant effects of camel milk and camel urine in methotrexate-induced hepatotoxicity	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
Machine learning-enabled prediction of antimicrobial resistance in foodborne pathogens	5
Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages	5
Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts	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
Formulation and characterization of herbal tea from hibiscus ( hibiscus sabdariffa L.) and lemon verbena ( aloysia citrodora )	5
The therapeutic potential of red radish microgreens in modulating inflammation and cancer pathways	5
Composition optimization and safety assessment of lactic-acid-bacteria-loaded composite film	5

Anti-proliferating and antioxidant properties of Eriobotrya japonica fruit in human breast cancer cells combined with in silico study	5
Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract	5
Phytochemical profile and in vitro bioactivities of ethanolic extract from Fructus Ligustri Lucidi	5
Research on the development of nanocellulose based on agricultural waste and its processing and utilization in food sausages	5
Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties	5
Elevated gaseous ozone concentrations: adverse effects on postharvest peach quality	5
The effects of propolis on doxorubicin-induced hepatorenal damage: a comparison of ethanolic and oily extracts of propolis	5
Gluten-free kömbe made with sprouted flours: nutritional, physicochemical, and sensory evaluation	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
Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand	5
Fermentation of a mango beverage with Lactiplantibacillus plantarum LP01: from bench to semi-industrial scale	5
Inclusion of llaska ( Cladophora crispata ) flour in the development of a low-firmness meat analogue using high-moisture extrusion technology	5
Valorization of avocado ( Persea americana ) residual paste: Microwave-assisted extraction, optimization and addition to an artisanal pork ham	4
Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review	4
A hybrid recommendation algorithm for green food based on review text and review time	4
Moringa oleifera leaf powder colour improvement and lipoxygenase inactivation by different pHs and water-blanching times	4
Potentials of superfine grinding in quality modification of food powders	4
Quinoa treated by an optimized method of microwave heating and their effect on antioxidant activity and phenolic compounds after in vitro gastrointestinal digestion	4
Association between dark chocolate consumption and the risk of digestive cancers: a two-sample Mendelian randomization study and analysis of NHANES data	4
Valorization of industrial artichoke by-products via solid-state fermentation: development of a sustainable, additive-free vegetable seasoning	4
Development of gelatin-carboxymethylcellulose coatings incorporated with avocado epicarp and coconut endocarp extracts to control fungal growth in strawberries for shelf-life extension	4
Effect of curcumin on biofilm formation and motilities of Pseudomonas aeruginosa clinical isolates	4
Physicochemical and biological properties assessment of Pituranthos chloranthus from Algerian Sahara	4
Optimization of extraction conditions for functional compounds from thinned unripe apple using β -cyclodextrin-based ultrasound-assisted extraction	4
Role of postbiotics in food and health: a comprehensive review	4
Design of a machine (federated) learning based generalized model for predicting drying kinetics of foods	4
Consumers’ perceptions, preferences and willingness to pay for infant meat puree in China	4
Assessing the impact of heavy metal residues in food and drug packaging on the standard bacterial strains: a biofilm perspective	4
Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage temperatures	4
Epicatechin ameliorates palmitate-induced insulin resistance in C2C12 myogenic cells by alleviating oxidative stress and activating the AMPK/ACC pathway	4
Quantification of adulterated fox-derived components in meat products by drop digital polymerase chain reaction	4
Management of urban manufacturing byproducts: food circular economy and safety aspects	4
Sensory and facial emotion study on refreshing coffee leaf tea beverage using Aero-press and V60 brewing techniques during storage	4
Application of electron beam irradiation and mild thermal treatment of Bacillus cereus spores in Chinese braised beef cuisine	4
Protective effect of bamboo root dietary Fibre on hyperlipidaemia mice induced by high-fat diet	4
Effect of wheat hardness on flavor compounds and microorganisms in medium-high temperature Daqu	4
Sensitive and selective evaluation of the 3-hydroxy-2-butanone biomarker via gas sensors based on WO ₃ nanomaterials with multiple morphologies	4