OOIR: Observatory of International Research

Papers

(The H4-Index of Food Science & Nutrition is 40. 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
	247
Silibinin‐Loaded Nanoparticles for Drug Delivery in Gastric Cancer: In Vitro Modulating miR‐181a and miR‐34a to Inhibit Cancer Cell Growth and Migration	156
Withdrawn: Study of the influence of exogenous fibrolytic enzyme additive on chemical composition, fermentation characteristics, and nutritional value of brewer’s spent grain	139
Protective Effects of Some Graded Iranian Honey Samples Against Cold Water Immersion‐Induced Gastric Ulcers in Rats	115
Exploring the Relationship Between Dietary Phytochemical Index and Chemotherapy‐Related Symptoms: Insights From a Cross‐Sectional Study	100
Modeling for extraction of oil from walnut and sesame using batch flow cold press oil extraction system	91
RETRACTION: Impact of drying methods on composition and functional properties of date powder procured from different cultivars	76
RETRACTION: Health lipid indices and physicochemical properties of dual fortified yogurt with extruded flaxseed omega fatty acids and fibers for hypercholesterolemic subjects	70
Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage	67
Study on the Effect of Quinoa Saponins on Human Colon Cancer HT‐29 Cells	66
Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural‐functional additives on chemical and microbial qualities of cooked beef sausage	65
Seed Oil Contents, Fatty Acid Compositions, and Gossypol Concentrations of Some Okra Landraces	64
Investigating the Mechanisms of Lycii fructus in Treating Nonalcoholic Fatty Liver Disease and Diabetes Comorbidity Through Network Pharmacology and Molecular Dynamics	63
Molecular Mechanisms Underlying Apple Extract Ameliorates Depression‐Incident Cognitive Dysfunction Based on Network Pharmacology	62
Increasing Vegetable Intake Using Monosodium Glutamate in a Randomized Controlled Trial: A Culinary Medicine Intervention	61
Simultaneous Study of the Combined Effect of Gliding Arc Plasma and Zataria multiflora Essential Oil on Pathogens Inactivation and Quality Changes in Sliced Iranian White Cheese	60
Influence of α‐Linolenic Acid on the Intestinal Barrier Integrity and Intestinal Antioxidant Status in Broilers	59
Lyophilized royal jelly preparation in nanoscale and evaluation of its physicochemical properties and bactericidal activity	58
Sensory Acceptance and Physicochemical Properties of Beef Meatballs Fortified With Apple ( Malus domestica	57
Effects of Different Drying Techniques on the Post‐Harvest Quality of Fermented Cocoa Beans in Ghana	56
Antioxidant and hepatoprotective effects of novel heteropolysaccharide isolated from Lobularia maritima on CCl4‐induced liver injury in rats	56
Effects of isoflavone and probiotic intake on calcium transport and bone metabolism biomarkers in female rats	53
Retention of Vitamins A and D ₃ in Fortified Soybean Oil During Ethiopia	51
Anti‐Lung Cancer Effects and Related Mechanisms of α‐Caryophyllene In Vitro and In Vivo	50
Applicability of Hibiscus sabdariffa L. Extract With Anti‐Inflammatory Potential in Human Health: A Review	50

Exploring the serotonin‐probiotics‐gut health axis: A review of current evidence and potential mechanisms	48
Research progress on the fibrinolytic enzymes produced from traditional fermented foods	48
Effects of Nostoc sphaeroids Kütz polysaccharide on renal fibrosis in high‐fat mice	44
Factors associated with child and maternal dietary diversity in the urban areas of Bangladesh	44
Protective effects of an aqueous extract of Protaetia brevitarsis seulensis larvae against radiation‐induced testicular injury in mice	44
Food, gut barrier dysfunction, and related diseases: A new target for future individualized disease prevention and management	44
Investigating Exogenous Tyrosine Supplements on the Responses of the Kale Plant to Salinity Stress	43
Nano‐Coating Loaded With Leaf and Flowers of Pelargonium graveolens Plant Extract Stabilized With Fenugreek Seed Gum and Soy Protein Isolate in Increasing the Shelf Life of Mutton Fillet	42
Wnt/β‐catenin signaling pathway inhibitors, glycyrrhizic acid, solanine, polyphyllin I, crocin, hypericin, tubeimoside‐1, diosmin, and rutin in medicinal plants have better binding affinities and anti	42
Effect of Zedo Gum‐Based Coatings Containing Tarragon and Zataria multiflora Boiss Essential Oils on Oil Uptake, Acrylamide Formation and Physicochemical Properties of Fried Potato Strips	42
Algal and Fungal Antioxidants Alleviate Oxidative Stress‐Induced Reproductive Defects	41
Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins	41
Effect of blanching and ultrasound pretreatment on moisture migration, uniformity, and quality attributes of dried cantaloupe	41
Effects of a novel medium–long–medium‐type structured lipid synthesized using a two‐step enzymatic method on lipid metabolism and obesity protection in experimental mice	41
Premenstrual Syndrome, Ultra‐Processed Food Intake, and Food Cravings: A New Perspective	40
Evaluation of the Effect of Dracocephalum moldavica Mucilage and Nanoemulsion of Satureja hortensis Essential Oil Edible Coating on Microbial, Chemical, and Organol	40
Influence of guar gum and chitosan enriched with lemon peel essential oil coatings on the quality of pears	40
Effect of Germination and Subsequent Fermentation Period on the Functional, Color, and Antinutrients of Pigeon Pea (Cajanus cajan) Flour and Its Structural Parts	40
Valorization of Avocado Leaf as a By‐Product of the Avocado Fruit: Nutritional, Textural, and Sensory Properties of Gluten‐Free Erişte (Turkish Noodles)	40
Assessing the Antibiotic Resistance in Food Lactic Acid Bacteria: Risks in the Era of Widespread Probiotic Use	40
Investigating the Ultrasonication‐Induced Changes in the Physicochemical, Phytochemical, Microbial, and Sensory Properties of Cantaloupe–Sugarcane Blend Juice	40