OOIR: Observatory of International Research

Papers

(The H4-Index of Food Science and Human Wellness is 30. 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
Oleogels for development of health-promoting food products	96
Immunomodulatory effects of polysaccharides from edible fungus: a review	90
Effects of dietary fiber on human health	89
An overview of plant-autochthonous microorganisms and fermented vegetable foods	84
Healthy function and high valued utilization of edible fungi	84
Health aspects of peanuts as an outcome of its chemical composition	78
Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds	69
The interaction of nanostructured antimicrobials with biological systems: Cellular uptake, trafficking and potential toxicity	67
Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content	59
Bacteroides utilization for dietary polysaccharides and their beneficial effects on gut health	56
Antioxidant and anti-inflammatory roles of tea polyphenols in inflammatory bowel diseases	52
Phytochemical constituents and biological activities of longan (Dimocarpus longan Lour.) fruit: a review	47
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	45
Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism	45
Review on mechanisms and structure-activity relationship of hypoglycemic effects of polysaccharides from natural resources	44
Antioxidant properties and sensory evaluation of microgreens from commercial and local farms	44
Zein as a structural protein in gluten-free systems: an overview	42
Investigating cooked rice textural properties by instrumental measurements	40
Natural products: Regulating glucose metabolism and improving insulin resistance	38
Hypoglycemic polysaccharides from Auricularia auricula and Auricularia polytricha inhibit oxidative stress, NF-κB signaling and proinflammatory cytokine production in streptozotocin-induced diabetic m	38
Food science and COVID-19	37
Antioxidant and hepatoprotective effects of Hypsizygus ulmarius polysaccharide on alcoholic liver injury in rats	36
Bioactive compounds and probiotics–a ray of hope in COVID-19 management	36
Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability	36
Improving the stability and bioavailability of tea polyphenols by encapsulations: a review	35

Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages	35
Focusing on the recent progress of tea polyphenol chemistry and perspectives	34
Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways	33
Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods	32
Identification and molecular mechanism of angiotensin-converting enzyme inhibitory peptides from Larimichthys crocea titin	31
Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products	30