OOIR: Observatory of International Research

Papers

(The H4-Index of Food Bioscience is 45. 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 2020-11-01 to 2024-11-01.)

Article	Citations
Edible films from chitosan-gelatin: Physical properties and food packaging application	164
Tannins as an alternative to antibiotics	156
Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends	111
Essential oils and its antibacterial, antifungal and anti-oxidant activity applications: A review	98
Organic acids production from lactic acid bacteria: A preservation approach	94
Natural antioxidants-based edible active food packaging: An overview of current advancements	88
Essential oils as antimicrobial agents in biopolymer-based food packaging - A comprehensive review	80
Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as colorants in food products	79
Recent developments in probiotics: An emphasis on Bifidobacterium	75
Polyphenols as promising biologically active substances for preventing SARS-CoV-2: A review with research evidence and underlying mechanisms	73
Phlorotannins: A review on biosynthesis, chemistry and bioactivity	71
Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate	70
Valorization of bioactive compounds in fruit pomace from agro-fruit industries: Present Insights and future challenges	70
Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates	70
Selenium transformation and selenium-rich foods	68
Edible packaging coating of encapsulated thyme essential oil in liposomal chitosan emulsions to improve the shelf life of Karish cheese	66
Decellularized spinach: An edible scaffold for laboratory-grown meat	66
Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application	66
Comparison of non-covalent binding interactions between three whey proteins and chlorogenic acid: Spectroscopic analysis and molecular docking	65
Development and characterization of chitosan-coated nanoliposomes for encapsulation of caffeine	65
Effect of polymer blending on mechanical and barrier properties of starch-polyvinyl alcohol based biodegradable composite films	63
Development and characterization of corn starch-gelatin based edible films incorporated with mango and pineapple for active packaging	63
A comparative study: Physical, mechanical and antibacterial properties of bio-composite gelatin films as influenced by chitosan and zinc oxide nanoparticles incorporation	62
Glycerol and triethyl citrate plasticizer effects on molecular, thermal, mechanical, and barrier properties of cellulose acetate films	60
The phytochemical, proximate, pharmacological, GC-MS analysis of Cyperus esculentus (Tiger nut): A fully validated approach in health, food and nutrition	59

Preparation and characterization of gelatin active packaging film loaded with eugenol nanoparticles and its application in chicken preservation	58
Gelatins and antioxidant peptides from Skipjack tuna (Katsuwonus pelamis) skins: Purification, characterization, and cytoprotection on ultraviolet-A injured human skin fibroblasts	58
Microbial lipases: Propitious biocatalysts for the food industry	58
Plant extracts and other natural compounds as alternatives for post-harvest management of fruit fungal pathogens: A review	55
Bioactive compounds in microalgae and their potential health benefits	53
Oat phenolic compounds regulate metabolic syndrome in high fat diet-fed mice via gut microbiota	52
Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review	52
Effects of ultrasound-assisted extraction on physicochemical properties, bioactive compounds, and antioxidant capacity for the valorization of hybrid Mandarin peels	51
Control of biogenic amine production and bacterial growth in fish and seafood products using phytochemicals as biopreservatives: A review	51
Profiling of phenolic acids and flavonoids in sweet potato (Ipomoea batatas L.) leaves and evaluation of their anti-oxidant and hypoglycemic activities	50
The role of heating time on the characteristics, functional properties and antioxidant activity of enzyme-hydrolyzed rice proteins-glucose Maillard reaction products	50
Monitoring freshness of chicken using intelligent pH indicator packaging film composed of polyvinyl alcohol/guar gum integrated with Ipomoea coccinea extract	49
Enhancement of antioxidant activity, antifungal activity, and oxidation stability of Citrus reticulata essential oil nanocapsules by clove and cinnamon essential oils	48
Improving the shelf life of fresh cut kiwi using nanoemulsion coatings with antioxidant and antimicrobial agents	48
Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility	48
Effect of edible chitosan and cinnamon essential oil coatings on the shelf life of minimally processed pineapple (Smooth cayenne)	48
Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set-type yogurt	47
Hydroxypropyl methylcellulose/microcrystalline cellulose biocomposite film incorporated with butterfly pea anthocyanin as a sustainable pH-responsive indicator for intelligent food-packaging applicati	47
Physicochemical and functional properties of dietary fiber from pummelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars	46
Alginate and derivatives hydrogels in encapsulation of probiotic bacteria: An updated review	45
Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits	45