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 2021-11-01 to 2025-11-01.)

Article	Citations
Dietary risk assessment for pesticide residues among farmland communities in the selected municipalities of Bukidnon, the Philippines	52
Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels	43
Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics	33
Influence of ZnO and CuO nanoparticle on the shelf life and physiochemical properties of guava (Psidiumguajava) fruits and juice	31
Immune modulatory effects of food supplement products Zeng Jian Heath Tonic and Zhen Yuan Capsule in elderly mice	26
In vivo oral toxicity and antioxidant capacity of Nothofagus antarctica (G.Forst.) oerst (ñire) leaves	20
Heavy metal contamination and its impact on the food chain: exposure, bioaccumulation, and risk assessment	20
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
Unraveling anti-inflammatory components and mechanisms in decoction derived from Allium ascalonicum L. Bulbs and Sojae Semen Praeparatum v	17
Lipid profile and antioxidant activities of mud crab ( Scylla olivacea ) extract obtained from muscle and hepatopancreas	16
Synthesis, characterization, and antibacterial activities of SnO and SnO@FeCl ₂ nanoparticles using Olea europaea subsp. Africana (Mil	14
Xylitol attenuates diabetes induced intestinal permeability changes and inflammatory injury by improving intestinal tight junction protein expression and mucus secretion in rats	13
Detection of pork adulteration in beef with ladder-shape melting temperature isothermal amplification (LMTIA) assay	13
How recycling and transformation information influences tourists’ purchase intentions towards green food products	12
Effects of agavins in high fat-high sucrose diet-fed mice: an exploratory study	12
Effect of hot water treatment on ripening of tomato var. TA234 silenced with the TomLoxB gene	12
Inhibition of heterocyclic amines formation in grilled beef patties by red pepper stalk extracts	11
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	11
Radio frequency-assisted hot air drying of pacific white shrimp ( Litopenaeus vannamei ): drying kinetics, product quality and composition evaluation	10
Detection and partial characterization of antimutagenic compounds from white shrimp ( Litopenaeus vannamei ) cephalothorax	10
Serum neuropeptide Y and peptide YY levels in response to ingestion of germinated brown rice in healthy adults	10
Extraction optimization, antioxidants, and lipid-lowering activities of polygonatum cyrtonema Hua polysaccharides	9
Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein	9
Nutritional properties of pilot-scale manufactured single-cell proteins from a Corynebacterium glutamicum	9

Quality assessment of gluten-free cookies from rice and Bambara groundnut flour	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
Therapeutic potential of probiotic Lactobacillus spp. Fermented Talinum triangulare on Helicobacter pylori	9
Mushroom-mediated biosynthesis of NPs: a green approach toward antimicrobial applications	9
5- n -Alk(en)ylresorcinol accumulation across developmental stages of triticale through comparative metabolite profiling: implications of fresh and dry basis	9
Streamlined approaches for image classification using principal component analysis and hierarchical clustering of extrudates from coffee and sorghum blends	8
Detection of the thaumatin-like protein gene from Brassica rapa var. oleifera in honey with the Proofman-LMTIA method	8
Evaluation of phytonutrients composition and nutraceutical potential of tomato by-products	8
Classification and analysis of nutrition and health claims on Indian packaged food products	8
Sulforaphane attenuates platelet granule secretion through down-regulating glycoprotein VI-mediated p38 MAPK/cPLA ₂ signaling pathway	8
Lipid profiling, antioxidant and nutritional characterization of Colombian cacao-based artisanal chocolate in a sex-dependent preclinical rat model	8
A mini-review on the role of bacteriophages in food safety	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
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 )	7
The effects of highly bioavailable curcumin in downhill running-induced muscle damage model	7
Potential health benefits of combined extracts from germinated brown jasmine rice ( Oryza sativa L.), Moringa oleifera leaves, and	7
In vitrostudy of the antihypertensive, antioxidant and antiproliferative activities of peptides obtained from two varieties ofPhaseolus coccineusL	7
Analytically monitored cultivation of Arthrospira platensis on food waste extracts to compose a sustainable, low-prized, Zarrouk-based medium	7
Silibinin protects GLUTag cells from PA-induced injury via suppressing endoplasmic reticulum stress	7
Protective effect and molecular mechanism of four isosteroid alkaloids from Fritillariae Cirrhosae Bulbus on cigarette smoke extract-induced oxidative stress injury in A	7
Blackening and blackening control of litopenaeus vannamei during storage at low temperature	6
Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins	6
Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties	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
Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches	6
Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry	6
Extend the emphasis to encompass sweet potatoes health advantages, industrial applications, and nutritional qualities	6
Effects of different treatment subjects of Lactiplantibacillus plantarum SCS5 on oxidative stress in type 2 diabetic mice	6
Comparative effect of Chamomile flower ( Matricaria chamomilla L.) andPassion flower ( Passiflora incarnata L.) powder tea in patients suf	6
Dihydrotanshinone I promotes LDL uptake by HepG2 cells through increasing LDLR level	6
Effect of processing methods on nutrient and anti-nutrient composition of grasshopper and termites	6
Valorization of sugar beet leaves: optimizing ultrasound-assisted extraction of bioactive substances and proteins	6
Nutritional value and acceptability of heme iron microparticles-fortified bread	6
Review on preservation techniques of edible lily bulbs in China	5
The effects of propolis on doxorubicin-induced hepatorenal damage: a comparison of ethanolic and oily extracts of propolis	5
The therapeutic potential of red radish microgreens in modulating inflammation and cancer pathways	5
Inclusion of llaska ( Cladophora crispata ) flour in the development of a low-firmness meat analogue using high-moisture extrusion technology	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
Gluten-free kömbe made with sprouted flours: nutritional, physicochemical, and sensory evaluation	5
Effect of honey powder concentration on physicochemical and sensory characteristics of spray-dried yogurt	5
Composition optimization and safety assessment of lactic-acid-bacteria-loaded composite film	5
Formulation and characterization of herbal tea from hibiscus ( hibiscus sabdariffa L.) and lemon verbena ( aloysia citrodora )	5
Elevated gaseous ozone concentrations: adverse effects on postharvest peach quality	5
Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles	5
Comprehensive evaluation of quality attributes of commercial sauerkraut and pickled chili pepper	5
Sensory characteristics and consumer acceptance of different varieties of pigeon peas ( Cajanus cajan L ) in Malawi	5
Comparative assessment of nutritional composition, phenolic compounds, antioxidative and antidiabetic properties of pilosocereus gounellei and Cereus Jama	5
Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China	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

Antiapoptotic and anticoagulant effects of camel milk and camel urine in methotrexate-induced hepatotoxicity	5
Anti-proliferating and antioxidant properties of Eriobotrya japonica fruit in human breast cancer cells combined with in silico study	5
Effect of curcumin on biofilm formation and motilities of Pseudomonas aeruginosa clinical isolates	4
Machine learning-enabled prediction of antimicrobial resistance in foodborne pathogens	4
Quantification of adulterated fox-derived components in meat products by drop digital polymerase chain reaction	4
Optimization of extraction conditions for functional compounds from thinned unripe apple using β -cyclodextrin-based ultrasound-assisted extraction	4
Physicochemical and biological properties assessment of Pituranthos chloranthus from Algerian Sahara	4
Research on the development of nanocellulose based on agricultural waste and its processing and utilization in food sausages	4
Potentials of superfine grinding in quality modification of food powders	4
Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract	4
Sensory and facial emotion study on refreshing coffee leaf tea beverage using Aero-press and V60 brewing techniques during storage	4
A hybrid recommendation algorithm for green food based on review text and review time	4
Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand	4
Management of urban manufacturing byproducts: food circular economy and safety aspects	4
Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages	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
Development of edible films based on pectin and essential oil extracted from orange ( Citrus sinensis ) peel using a central composite design	4
Epicatechin ameliorates palmitate-induced insulin resistance in C2C12 myogenic cells by alleviating oxidative stress and activating the AMPK/ACC pathway	4
Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts	4
Fermentation of a mango beverage with Lactiplantibacillus plantarum LP01: from bench to semi-industrial scale	4
Valorization of avocado ( Persea americana ) residual paste: Microwave-assisted extraction, optimization and addition to an artisanal pork ham	4
Phytochemical profile and in vitro bioactivities of ethanolic extract from Fructus Ligustri Lucidi	4