OOIR: Observatory of International Research

Papers

(The H4-Index of Food Bioscience is 57. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Recombinant protein transaldolase of Bifidobacterium bifidum E3 and its anti-inflammatory activity	238
Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization	209
Editorial Board	145
Editorial Board	129
Comparative analysis of untargeted metabolites in fermented camel and bovine milk using UPLC-MS/MS metabolomics	123
Magnetic field improvement of the germination of brown rice in the absence/presence of gibberellin: Changes in α-amylase activity and starch structural and physicochemical properties	118
A comparison of the physicochemical properties, allergenicity, and stability of recombinant β-lactoglobulin: Development of standard bovine milk allergens	111
Exopolysaccharides from Penicillium EF-2 alleviate cyclophosphamide-induced immunosuppression and intestinal injury in mice by modulating gut microbiota and activating Nrf2/HO-1 pathway	104
Effect of electrolyzed watermelon rind flour on unleavened flatbread quality, techno-functional properties, minerals, bioactivities, and consumer preferences	101
Characterization of free and encapsulated cinnamon and clove essential oils for enhancing fresh sausage quality: A natural substitute for synthetic preservatives	96
Effect of modification technologies on characteristics and bioactivities of the pectic polysaccharide from cantaloupe peels	95
Preparation and characterization of nanobiocomposite films from sodium caseinate, halloysite nanoclay, and geraniol and application on capsicum (Capsicum annuum) fruits as a case study	95
Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria	94
Effects of carnosine combined with Lactobacillus on the antioxidant capacity of liver and kidney in normal or stressed mice	94
Recent advances in stability improvement of anthocyanins by efficient methods and its application in food intelligent packaging: A review	93
Ethyl α-D-glucopyranoside the first report in rice and its inhibitor for acetylcholinesterase by in vitro, in silico and fluorescence analysis	88
Novel angiotensin-I-converting enzyme (ACE) inhibitory peptides from Porphyra haitanensis: Screening, digestion stability, and mechanistic insights	86
Green fabrication of lactoferrin–Dendrobium officinale polysaccharide–EGCG ternary nanoparticles for enhanced lutein delivery	85
Screen and characteristics of lactic acid bacteria with the ability to modulate energy metabolism and degrade uric acid	84
Knockout of MPsGeI gene and overexpression of MPsGeB gene: Impacts on pigment metabolism in Monascus purpureus	84
Multi-omics reveals gut microbial and metabolic changes associated with Ruminococcus torques–mediated weight recovery in food-restricted mice	83
Fennel (Foeniculum vulgare Mill.) essential oil: The chemical profile, biological activity, and utilization of the commercial products	80
Free radical quenching in liver mitochondria by selected antioxidants abundant in foods and supplements	80
Research on the spoilage potential and metabolic patterns of specific spoilage bacteria in grouper (Epinephelus lanceolatus) during cold storage	80
Combined application of multi-omics techniques and multivariate statistical analysis reveals the core functional microorganisms of Qula in Tibet, China	77

Combined transcriptomics and metabolomics analysis reveals the antifungal activity and mechanism of Enterococcus faecium cell-free supernatant against Alternaria alternata	76
A colorimetric and phosphorescent dual-mode nanosensing platform for the sensitive detection of tobramycin in dairy products	74
Potential anticancer therapeutic targets of resveratrol and its role in the therapy of hepatocellular carcinoma	74
Beneficial effects of nobiletin on regulation of lipid metabolism	73
Effective control of anthracnose (Colletotrichum gloeosporioides) in postharvest tomato under different storage temperatures using essential oils from eucalyptus (Eucalyptus globulus) and lemongrass (	72
Chemical characterisation, insecticidal and antioxidant activities of essential oils from four Citrus spp. fruit peel waste	72
The probiotic characteristics and antimicrobial mechanisms of Lactiplantibacillus plantarum ZFM55	72
Tyrosinase inhibition and enzyme kinetics of red rice bran protein peptides: Mechanism, identification, in silico exploration, and experimental validation	69
Influence of roasting levels on chemical composition and sensory quality of Arabica and Robusta coffee: A comparative study	69
Effects of enzymes combined with Lactobacillus plantarum and Bifidobacterium on the properties and in vitro hypoglycemic activity of sea buckthorn insoluble dietary fiber	68
Senotherapeutic effect of Agrimonia pilosa Ledeb. in targeting senescent cells in naturally aged mice	68
Mechanism of four dihydroflavones inhibiting heterocyclic amine formation in roasted pork patties―increasing the moisture	67
Clean Monascus pigments production from Chinese rice wine wastes through submerged fermentation	66
The influence of residue interaction on thermal stability of lipase based on dynamic graph embedding	65
Study of the changes in molecular composition of high‒oleic palm oil (Coari × La Mé) before and after physical refining	64
Study of natto extract for the amelioration of dinitrochlorobenzene-induced atopic dermatitis by integrating untargeted metabolomics, network pharmacology, and molecular simulation	64
Pleurotus pulmonarius polysaccharides inhibit glioma growth through the Hippo signaling pathway and regulate the structure of gut microbiota	64
Elderberry (Sambucus nigra L.) wine as a novel potential functional food product	63
Lactobacillus rhamnosus RL-H3-005 and Pediococcus acidilactici RP-H3-006 ameliorate atopic dermatitis in offspring mice by modulating the gut microbiota	62
New insights of active and smart natural-based electrospun mats for food safety in meat and meat products	61
Gene expression analysis and metabolomics of red pitaya fermented with probiotic strains: Implications for vitamin D receptor and inflammatory pathways	61
Corrigendum to “Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate” [Food Bioscience 47 (2022) 101684]	61
Chitosan, Poly(vinyl alcohol) and Chitosan/Poly(vinyl alcohol) based active films loaded with white turmeric powder for food packaging applications	60
Enhanced effect of ultrasound and gelatin on physical and antibacterial properties of thymol/hollow mesoporous silicon spheres doped zein film	59
Combinatorial radiation-induced mutagenesis of Bacillus licheniformis and comparative whole genome sequencing to elucidate mutagenic effects on protease production	58
Release of bound phenol from Rosa roxburghii pomace via solid-state fermentation with Trichoderma viride: Mechanisms of change	58
Highly sensitive label-free SERS detection of okadaic acid using gold nanorods coupled with DFT and chemometrics	58
Bacterial composition associated with different traditions of salted and dried fish across countries	57
Bioactive compounds in microalgae and their potential health benefits	57
Physicochemical, volatile, and sensory characterisation of orange (skin fermented white) wines from Serbia	57
Addition of lactic acid bacteria modulates microbial community and promotes the flavor profiles of Kombucha	57
Alkaline, acid and acid-wet ball milling extraction of dietary fiber from kiwi berry (Actinidia arguta): Structural, rheological, physicochemical and functional properties	57