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 2022-08-01 to 2026-08-01.)

Article	Citations
Impact of γ-oryzanol rich–brown rice extract on body weight, cholesterol profile, and histopathology of adipose, liver, and kidney tissue in hypercholesterolemic rats	92
Dietary risk assessment for pesticide residues among farmland communities in the selected municipalities of Bukidnon, the Philippines	84
Immune modulatory effects of food supplement products Zeng Jian Heath Tonic and Zhen Yuan Capsule in elderly mice	66
Influence of ZnO and CuO nanoparticle on the shelf life and physiochemical properties of guava (Psidiumguajava) fruits and juice	49
Hydrogel-encapsulated red vine leaf phenolics and their impact on dicarbonyl compounds in gluten-free muffins	33
Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics	31
Heavy metal contamination and its impact on the food chain: exposure, bioaccumulation, and risk assessment	31
In vivo oral toxicity and antioxidant capacity of Nothofagus antarctica (G.Forst.) oerst (ñire) leaves	30
Quality characterization of commercial jasmine tea beverages: sensory, physicochemical, and electronic tongue evaluation	30
Detection of pork adulteration in beef with ladder-shape melting temperature isothermal amplification (LMTIA) assay	26
Process optimization and quality analysis of strawberry lees steamed buns	23
Xylitol attenuates diabetes induced intestinal permeability changes and inflammatory injury by improving intestinal tight junction protein expression and mucus secretion in rats	22
Synthesis, characterization, and antibacterial activities of SnO and SnO@FeCl ₂ nanoparticles using Olea europaea	21
Preservation of fresh-cut mango cubes: a comparative study using ohmic heating, pulsed light, and traditional thermal processes	21
Lipid profile and antioxidant activities of mud crab ( Scylla olivacea ) extract obtained from muscle and hepatopancreas	20
Unraveling anti-inflammatory components and mechanisms in decoction derived from Allium ascalonicum L. Bulbs and Sojae Semen Praeparatum v	20
Effect of hot processing on taste quality, starch structure, and pasting properties of areca taro	20
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	19
Effects of sacha inchi flour and transglutaminase concentration on the physicochemical properties and stability of restructured guinea pig meat-based nuggets	19
Inverse association between circulating carotenoids and type 2 diabetes in adults: a mediation analysis of serum biomarkers and anthropometric parameters	18
How recycling and transformation information influences tourists’ purchase intentions towards green food products	17
Serum neuropeptide Y and peptide YY levels in response to ingestion of germinated brown rice in healthy adults	16
Therapeutic potential of probiotic Lactobacillus spp. Fermented Talinum triangulare on	15
Optimization of GABA-enriched fermented meat using lactic acid bacteria and response surface methodology: Nem chua as a case study	15
Detection and partial characterization of antimutagenic compounds from white shrimp ( Litopenaeus vannamei ) cephalothorax	15

Radio frequency-assisted hot air drying of pacific white shrimp ( Litopenaeus vannamei ): drying kinetics, product quality and composition evaluation	14
How the implicit cues within the packaging of nutritional products influence consumers' purchase intentions	13
Book of abstracts, part A (invited speakers)	13
Quality assessment of gluten-free cookies from rice and Bambara groundnut flour	13
Inhibition of heterocyclic amines formation in grilled beef patties by red pepper stalk extracts	13
The paradox of food safety laws popularization: consumers’ panic buying behavior of ecological food in the context of food safety concerns	13
Extraction optimization, antioxidants, and lipid-lowering activities of polygonatum cyrtonema Hua polysaccharides	13
5- n -Alk(en)ylresorcinol accumulation across developmental stages of triticale through comparative metabolite profiling: implications of fresh and dry basis	12
Evaluation of antioxidant, anti-inflammatory, analgesic, and antidepressant activities of different extracts from Ammodaucus leucotrichus	12
Nutritional properties of pilot-scale manufactured single-cell proteins from a Corynebacterium glutamicum	12
Mushroom-mediated biosynthesis of NPs: a green approach toward antimicrobial applications	12
The technological aspects of D-allulose and its use as a sucrose replacement in strawberry topping production	11
Computer vision-guided automatic cutting system for chicken parts	11
Book of abstracts, part C (accepted and invited abstracts, F–V alphabetical order by title)	11
Classification and analysis of nutrition and health claims on Indian packaged food products	11
Simultaneous consumption of green and black tea infusions from Cnidoscolus aconitifolius leaves with metformin treatment improves the health outcome in type II diabetic	10
A mini-review on the role of bacteriophages in food safety	10
The effects of Hangzhou white tea on lowering lipids and blood glucose in mice	10
Influence of geographical origin and roasting degree on heavy metal content, dietary exposure, and health risk assessment from coffee consumed in Qatar	10
Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein	10
Fermentation and microbial characteristics of sorghum-integrated Makgeolli using different saccharification agents Koji and Nuruk	10
Spray-drying microencapsulation of Nigella sativa extract: antioxidant activity and pH-responsive intestinal release	9
Cavitation-intensifying or vacuum bags for beef ultrasonication: effects on critical attributes for consumers and microstructure	9
Streamlined approaches for image classification using principal component analysis and hierarchical clustering of extrudates from coffee and sorghum blends	9
Silibinin protects GLUTag cells from PA-induced injury via suppressing endoplasmic reticulum stress	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	9
Evaluation of phytonutrients composition and nutraceutical potential of tomato by-products	9
Molecular mechanisms of circRNAs in regulating reproductive differentiation and enzymatic activity of Eurotium cristatum	9
Detection of the thaumatin-like protein gene from Brassica rapa var. oleifera in honey with the Proofman-LMTIA method	9
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	9
The effect of roasting on the aroma, bioactive peptides and the functional properties of yellow nutsedges ( Cyperus esculentus )	9
The effects of highly bioavailable curcumin in downhill running-induced muscle damage model	8
Effect of processing methods on nutrient and anti-nutrient composition of grasshopper and termites	8
Sodium alginate-based encapsulation of probiotic lactic acid bacteria for enhanced viability	8
Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins	8
Potential health benefits of combined extracts from germinated brown jasmine rice ( Oryza sativa L.), Moringa oleifera leaves, and	8
Dielectric properties of foods: an update of reported methods and data	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
Analytically monitored cultivation of Arthrospira platensis on food waste extracts to compose a sustainable, low-prized, Zarrouk-based medium	8
Rapid quantification of five major capsaicinoids in Zunyi chili peppers ( Capsicum Annuum L.) using ultra-high performance liquid chromatography with flu	8
Extend the emphasis to encompass sweet potatoes health advantages, industrial applications, and nutritional qualities	8
Sensory characteristics and consumer acceptance of different varieties of pigeon peas ( Cajanus cajan L ) in Malawi	7
Development of a high protein and fiber beverage based on amaranth, rice bran and whey using solid-state and submerged fermentation	7
Valorization of sugar beet leaves: optimizing ultrasound-assisted extraction of bioactive substances and proteins	7
Effects of different treatment subjects of Lactiplantibacillus plantarum SCS5 on oxidative stress in type 2 diabetic mice	7
Modernizing the classical Traditional Chinese Medicine formula Zisu Tang: development of an antioxidant Perillae Folium-Mume Fructus functional beverage	7
Nutritional value and acceptability of heme iron microparticles-fortified bread	7
Review on preservation techniques of edible lily bulbs in China	7
Nutrient profile, antioxidant capacity, and mineral content of goji berry ( Lycium barbarum ) cultivated in Iran	7

Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches	7
Unconventional food plants in mixed juices: evaluation of the nutritional, physical-chemical, microbiological, and sensory quality of orange juice with sorrel ( Rumex acetosa	7
Bolus viscosity and spoon delivery geometry alter dynamic texture perception of a sweet potato model food and cortical beta oscillations during dual-task swallowing in healthy adults	7
Modulating effects of chlorogenic acid and arabinoxylan on gut microbiota and Bifidobacterium longum	7
Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China	7
The effects of propolis on doxorubicin-induced hepatorenal damage: a comparison of ethanolic and oily extracts of propolis	7
Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry	7
Dihydrotanshinone I promotes LDL uptake by HepG2 cells through increasing LDLR level	7
Comparative effect of Chamomile flower ( Matricaria chamomilla L.) andPassion flower ( Passiflora incarnata	7
Effect of honey powder concentration on physicochemical and sensory characteristics of spray-dried yogurt	7
Inclusion of llaska ( Cladophora crispata ) flour in the development of a low-firmness meat analogue using high-moisture extrusion technology	6
Antiapoptotic and anticoagulant effects of camel milk and camel urine in methotrexate-induced hepatotoxicity	6
Comparative assessment of nutritional composition, phenolic compounds, antioxidative and antidiabetic properties of pilosocereus gounellei and Cereus Jama	6
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	6
Digestion processes and the need for in vitro and mathematical models	6
Characterization of diamine oxidase-based biosensors for biogenic amines detection assembled onto functionalized SiO₂ substrates using aliphatic and aromatic di-aldehydes as crosslinkers	6
Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts	6
Does the convenience enhance consumers' perception of the premium quality of dietary supplements	6
Gluten-free kömbe made with sprouted flours: nutritional, physicochemical, and sensory evaluation	6
Evaluating fresh beef quality: moving towards an integrated quality indicator system	6
Research on the development of nanocellulose based on agricultural waste and its processing and utilization in food sausages	6
Elevated gaseous ozone concentrations: adverse effects on postharvest peach quality	6
Formulation and characterization of herbal tea from hibiscus ( hibiscus sabdariffa L.) and lemon verbena ( aloysia citrodora )	6
Growth dynamics of foodborne pathogens in response to chemical and plant-derived antimicrobial agents	6
The therapeutic potential of red radish microgreens in modulating inflammation and cancer pathways	6
Development of edible films based on pectin and essential oil extracted from orange ( Citrus sinensis ) peel using a central composite design	5
On-farm investigation of integrated post-harvest management practice for the reduction of post-harvest loss of maize in West Gojjam, Ethiopia	5
Effects of ultraviolet processing on the quality, microbial inactivation, and shelf life of licorice drink	5
Application of electron beam irradiation and mild thermal treatment of Bacillus cereus spores in Chinese braised beef cuisine	5
Role of postbiotics in food and health: a comprehensive review	5
Effect of curcumin on biofilm formation and motilities of Pseudomonas aeruginosa clinical isolates	5
Physicochemical and biological properties assessment of Pituranthos chloranthus from Algerian Sahara	5
Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles	5
Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages	5
Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review	5
Comprehensive evaluation of quality attributes of commercial sauerkraut and pickled chili pepper	5
Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract	5
Sensory and facial emotion study on refreshing coffee leaf tea beverage using Aero-press and V60 brewing techniques during storage	5
Association between dark chocolate consumption and the risk of digestive cancers: a two-sample Mendelian randomization study and analysis of NHANES data	5
Valorization of avocado ( Persea americana ) residual paste: Microwave-assisted extraction, optimization and addition to an artisanal pork ham	5
Epicatechin ameliorates palmitate-induced insulin resistance in C2C12 myogenic cells by alleviating oxidative stress and activating the AMPK/ACC pathway	5
Optimization of extraction conditions for functional compounds from thinned unripe apple using β -cyclodextrin-based ultrasound-assisted extraction	5
Machine learning-enabled prediction of antimicrobial resistance in foodborne pathogens	5
Fermentation of a mango beverage with Lactiplantibacillus plantarum LP01: from bench to semi-industrial scale	5
Antioxidant activity and off-flavor reduction in soy-based high-protein, low-carb spherical snacks	5
Phytochemical profile and in vitro bioactivities of ethanolic extract from Fructus Ligustri Lucidi	5
A hybrid recommendation algorithm for green food based on review text and review time	5
Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage temperatures	5
Management of urban manufacturing byproducts: food circular economy and safety aspects	5
Potentials of superfine grinding in quality modification of food powders	5
Quantification of adulterated fox-derived components in meat products by drop digital polymerase chain reaction	5
Moringa oleifera leaf powder colour improvement and lipoxygenase inactivation by different pHs and water-blanching times	5
Anti-proliferating and antioxidant properties of Eriobotrya japonica fruit in human breast cancer cells combined with in silico study	5
Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand	5