OOIR: Observatory of International Research

Papers

(The H4-Index of Food Science and Human Wellness is 31. 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
Effects of dietary fiber on human health	125
Immunomodulatory effects of polysaccharides from edible fungus: a review	116
Healthy function and high valued utilization of edible fungi	115
Bacteroides utilization for dietary polysaccharides and their beneficial effects on gut health	85
Review on mechanisms and structure-activity relationship of hypoglycemic effects of polysaccharides from natural resources	84
Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS	80
Antioxidant and anti-inflammatory roles of tea polyphenols in inflammatory bowel diseases	76
Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content	73
Electrospun gelatin/chitosan nanofibers containing curcumin for multifunctional food packaging	56
Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism	55
Zein as a structural protein in gluten-free systems: an overview	53
Hypoglycemic polysaccharides from Auricularia auricula and Auricularia polytricha inhibit oxidative stress, NF-κB signaling and proinflammatory cytokine production in streptozotocin-induced diabetic m	49
Focusing on the recent progress of tea polyphenol chemistry and perspectives	47
Improving the stability and bioavailability of tea polyphenols by encapsulations: a review	46
Antioxidant and hepatoprotective effects of Hypsizygus ulmarius polysaccharide on alcoholic liver injury in rats	43
Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability	42
Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways	40
Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages	39
Food science and COVID-19	39
The structural characteristics of dietary fibers from Tremella fuciformis and their hypolipidemic effects in mice	38
Bioactive compounds and probiotics–a ray of hope in COVID-19 management	38
Multifaceted neuroprotective effects of (-)-epigallocatechin-3-gallate (EGCG) in Alzheimer’s disease: an overview of pre-clinical studies focused on β-amyloid peptide	36
Emerging natural hemp seed proteins and their functions for nutraceutical applications	36
Virtual screening, molecular docking and identification of umami peptides derived from Oncorhynchus mykiss	35
Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments	35

The hypoglycemic potential of phenolics from functional foods and their mechanisms	35
Dose-dependent effects of apple pectin on alleviating high fat-induced obesity modulated by gut microbiota and SCFAs	35
Internal connections between dietary intake and gut microbiota homeostasis in disease progression of ulcerative colitis: a review	33
Mesona chinensis Benth polysaccharides alleviates liver injury by beneficial regulation of gut microbiota in cyclophosphamide-induced mice	32
Tea polyphenol – gut microbiota interactions: hints on improving the metabolic syndrome in a multi-element and multi-target manner	31
Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces	31