OOIR: Observatory of International Research

Papers

(The H4-Index of Food Bioscience is 43. 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 2020-03-01 to 2024-03-01.)

Article	Citations
The effects of ultrasound assisted extraction on yield, antioxidant, anticancer and antimicrobial activity of polyphenol extracts: A review	238
Edible films from chitosan-gelatin: Physical properties and food packaging application	129
Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens	118
Application of anthocyanin as a color indicator in gelatin films	113
Tannins as an alternative to antibiotics	105
Nutritional and biological characteristics of the date palm fruit (Phoenix dactylifera L.) – A review	83
Microbial exopolysaccharides for immune enhancement: Fermentation, modifications and bioactivities	73
Natural antioxidants-based edible active food packaging: An overview of current advancements	70
Polyphenols as promising biologically active substances for preventing SARS-CoV-2: A review with research evidence and underlying mechanisms	66
Essential oils as antimicrobial agents in biopolymer-based food packaging - A comprehensive review	63
Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends	62
Phlorotannins: A review on biosynthesis, chemistry and bioactivity	62
Essential oils and its antibacterial, antifungal and anti-oxidant activity applications: A review	61
Edible coating with resveratrol loaded electrospun zein nanofibers with enhanced bioaccessibility	60
Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate	60
Enhancement of food shelf life with polyvinyl alcohol-chitosan nanocomposite films from bioactive Eucalyptus leaf extracts	56
Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates	55
Organic acids production from lactic acid bacteria: A preservation approach	54
Edible packaging coating of encapsulated thyme essential oil in liposomal chitosan emulsions to improve the shelf life of Karish cheese	54
Selenium transformation and selenium-rich foods	53
Development and characterization of chitosan-coated nanoliposomes for encapsulation of caffeine	53
Comparison of non-covalent binding interactions between three whey proteins and chlorogenic acid: Spectroscopic analysis and molecular docking	52
Valorization of bioactive compounds in fruit pomace from agro-fruit industries: Present Insights and future challenges	52
Production and characterization of chitosan-fungal extract films	52
Antioxidant and antimicrobial activities of citrus essential oils from Argentina and the United States	52

Decellularized spinach: An edible scaffold for laboratory-grown meat	52
Postharvest control of Penicillium expansum in fruits: A review	51
Physicochemical and bio-functional properties of walnut proteins as affected by trypsin-mediated hydrolysis	49
Development and characterization of corn starch-gelatin based edible films incorporated with mango and pineapple for active packaging	49
Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt	48
Recent developments in probiotics: An emphasis on Bifidobacterium	48
A comparative study: Physical, mechanical and antibacterial properties of bio-composite gelatin films as influenced by chitosan and zinc oxide nanoparticles incorporation	48
Antimicrobial and antioxidant characterization of bioactive components from Chlorococcum minutum	47
Curcumin, casein and soy polysaccharide ternary complex nanoparticles for enhanced dispersibility, stability and oral bioavailability of curcumin	47
Oat phenolic compounds regulate metabolic syndrome in high fat diet-fed mice via gut microbiota	47
Gelatin and low methoxyl pectin films containing probiotics: Film characterization and cell viability	47
Active exopolysaccharides based edible coatings enriched with red seaweed (Gracilaria gracilis) extract to improve shrimp preservation during refrigerated storage	47
Antimicrobial and antioxidant activities of natural and fermented bee pollen	47
Anthocyanin profile, antioxidant activity and total phenolic content of a strawberry (Fragaria × ananassa Duch) genetic resource collection	46
Glycerol and triethyl citrate plasticizer effects on molecular, thermal, mechanical, and barrier properties of cellulose acetate films	46
Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application	45
Stuffed with microplastics: Microplastic occurrence in traditional stuffed mussels sold in the Turkish market	45
Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish	45
Effect of polymer blending on mechanical and barrier properties of starch-polyvinyl alcohol based biodegradable composite films	43
Ultrasound-assisted osmotic dehydration pretreatment before pulsed fluidized bed microwave freeze-drying (PFBMFD) of Chinese yam	43
Gelatins and antioxidant peptides from Skipjack tuna (Katsuwonus pelamis) skins: Purification, characterization, and cytoprotection on ultraviolet-A injured human skin fibroblasts	43