OOIR: Observatory of International Research

Papers

(The H4-Index of Foods is 95. 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
Applicability of Controllable Normal Force Platform for Study of Bacteria Removal During Dry Cleaning in Dry Food Manufacturing Environments	585
Who Cares about Biogenic Amines?	357
Effect of 2,5-Dicarbonyl-3-Isobutyl-Piperazine on 3-Isobutyl-2-Methoxypyrazine Biosynthesis in Wine Grape	354
Rabbit Meat Extract Induces Browning in 3T3−L1 Adipocytes via the AMP−Activated Protein Kinase Pathway	342
Collaborative Study for Iodine Monitoring in Mandatory Direct-Iodized Sauce in Thailand	331
Recombinant Fusion Protein Containing Plant Nigellothionin Regulates the Growth of Food-Spoiling Fungus (Aspergillus niger)	323
Salinity Treatments Promote the Accumulations of Momilactones and Phenolic Compounds in Germinated Brown Rice	318
The Effects of Daily Consumption of Functionalized Yogurts with Sacha Inchi Oil and Interspecific Hybrid Palm Oil on the Lipid Profile and ApoB/ApoA1 Ratio of Healthy Adult Subjects	247
Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product	226
1H HRMAS NMR Metabolomics for the Characterization and Monitoring of Ripening in Pressed-Curd Ewe’s Milk Cheeses Produced Through Enzymatic Coagulation	225
Seasonal Variation in Nutritional Value and Technical Quality of Lionfish (Pterois miles) from the Ionian and Aegean Seas	216
Effects of Different Packaging on the Purine Content and Key Enzymes of Refrigerated Yellow Croaker (Larimichthys crocea)	210
Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays	206
Type I Sourdough Preservation Strategies and the Contribution of Microbial Biological Resource Centers to Biodiversity Protection: A Narrative Review	206
Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation	200
Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings	197
Ratiometric Fluorescent Probes Based on Isosteviol with Identification of Maleic Acid in Starchy Foods	195
Unveiling Adulterated Cheese: A 1H-NMR-Based Lipidomic Approach	191
Discrimination Between Commercial Tomato Juices from Non-Concentrate and Concentrate Based on Their Volatile Profiles	188
Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils	180
Fatty Acid Composition of Northern Pike from an Arctic River (Northeastern Siberia, Russia)	175
Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation	171
Optimization of Variable-Temperature Pressure-Difference Puffing Drying Process for Persimmon Chips Using Response Surface Methodology	171
Correlations Between the Bacterial and Fungal Flora and Amino Acid Composition of the Zhuangzu Acid Congee Produced Around the Zuojiang River Basin, Guangxi	168
The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough	167

Chemical Fingerprinting, Aorta Endothelium Relaxation Effect, and Enzymatic Inhibition of Canelo (Drimys winteri J. R. Forst. & G. Forst, (D.C) A. Gray, Family Winteraceae) Fruits	166
Limosilactobacillus reuteri Urob-7 Alleviates Hyperuricemia by Modulating Uric Acid Metabolism Through Nucleoside Degradation and Xanthine Oxidase Inhibition	165
Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour	163
Cultivation Conditions of Spinach and Rocket Influence Epiphytic Growth of Listeria monocytogenes	162
Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method	157
Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging	156
Quantitative Acetylome Analysis of Soft Wheat Seeds during Artificial Ageing	156
Effect of Functional Water on the Antioxidant Property of Concentrated Reconstituted Juice	156
Effects of Daily Ingestion of Two SunGold Kiwifruit for 6 Weeks on Metabolic and Inflammatory Biomarkers: A Randomized, Cross-Over, Exploratory Intervention Study	147
Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?	147
Novel Approaches for Controlling and Analyzing Microorganisms in Foods	143
Development and Characterization of Films Containing Sichuan Pepper Extract to Extend the Shelf Life of Refrigerated Beef Patties	143
Wheat Bran-Derived Zinc Phytate Mitigates Hepatic Inflammation and Metabolic Disorders Associated with Gut Microbiota-FXR–PGC-1α Signaling in High-Fat Diet-Fed C57BL/6J Mice	141
Green Optimization of Sesame Seed Oil Extraction via Pulsed Electric Field and Ultrasound Bath: Yield, Antioxidant Activity, Oxidative Stability, and Functional Food Potential	140
Zinc Chelates from Low-Molecular-Weight Donkey-Hide Gelatin Peptides: Preparation, Characterization, and Evaluation of In Vitro Antioxidant Activity	139
Phenolic Antioxidants in the Adriatic Halophyte Limbarda crithmoides: Variation Across Phenological Stages	136
Exploring Gluten Assessment in Marketed Products through a Sandwich ELISA Methodology Based on Novel Recombinant Antibodies	135
Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening	135
The Connection Between Socioeconomic Factors and Dietary Habits of Children with Down Syndrome in Croatia	133
Effect of Rearing, Physiological, and Processing Conditions on the Volatile Profile of Atlantic Salmon (Salmo salar) Using SIFT-MS	131
Effects of Sugar Impregnation Methods on Physicochemical Properties and Flavor Profiles of Prune Preserves Using GC-IMS and Electronic Tongue	131
Cream Formulated with Lemon Essential Oil-Loaded Pectin Capsules: Effects on Microbiological Quality and Sensory Properties	131
Relationship between Chalkiness and the Structural and Physicochemical Properties of Rice Starch at Different Nighttime Temperatures during the Early Grain-Filling Stage	130
Food Security in China: A Brief View of Rice Production in Recent 20 Years	130
Effect of Proofing on the Rheology and Moisture Distribution of Corn Starch-Hydroxypropylmethylcellulose Gluten-Free Dough	128
Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed	128
In Vivo Tissue Distribution and Pharmacokinetics of FITC-Labelled Hizikia fusiforme Polyphenol–Polysaccharide Complex in Mice	126
The Yeast Fermentation Effect on Content of Bioactive, Nutritional and Anti-Nutritional Factors in Rapeseed Meal	126
Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications	126
Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice	125
Surface Defect Detection of Fresh-Cut Cauliflowers Based on Convolutional Neural Network with Transfer Learning	122
Evaluation of Dynamic Changes and Regularity of Volatile Flavor Compounds for Different Green Plum (Prunus mume Sieb. et Zucc) Varieties during the Ripening Process by HS-GC–IMS with PLS-DA	120
Effect of Crude Polysaccharides from Ecklonia cava Hydrolysate on Cell Proliferation and Differentiation of Hanwoo Muscle Stem Cells for Cultured Meat Production	119
Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages	118
Enhancing Glucuronic Acid and Bacterial Cellulose Yield in Kombucha via Valorization of Male Jelly Fig (Ficus pumila L. var. awkeotsang)	117
Genetic Algorithm-Back Propagation Neural Network Model- and Response Surface Methodology-Based Optimization of Polysaccharide Extraction from Cinnamomum cassia Presl, Isolation, Purification and Bioa	116
Optimization of Extraction Process, Preliminary Characterization and Safety Study of Crude Polysaccharides from Morindae Officinalis Radix	113
Berberine Attenuates Glucocorticoid-Induced Bone Loss in Mice: Associated with the Gut Microbiota–Glycerophospholipid Metabolic Axis	112
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation	110
Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma	110
Metagenomic and Untargeted Metabolomic Analysis of the Effect of Sporisorium reilianum Polysaccharide on Improving Obesity	109
Molecular Interplay Between Plant Proteins and Polyphenols: pH as a Switch for Structural and Functional Assembly	109
Genomic Insights into the Probiotic Functionality and Safety of Lactiplantibacillus pentosus Strain TBRC 20328 for Future Food Innovation	109
Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products	108
Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing	106
Exploring the Interplay of Food Security, Safety, and Psychological Wellness in the COVID-19 Era: Managing Strategies for Resilience and Adaptation	105
Impacts of Harvest Year and Cultivation Location on Off-Flavor Compounds and Functionality of Pea Protein Isolate	105
Food Safety Knowledge among Professional Food Handlers in Slovenia: The Results of a Nation-Wide Survey	104
High-Density Fermentation of Lactobacillus plantarum P6: Enhancing Cell Viability via Sodium Alginate Enrichment	104
Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking	103

The Evolution of Mechanical Properties and Cellular Structure of Apples During Freeze Drying Combined with Hot Air Drying (FD-HAD) Process	103
Gold Nanoparticle-Based Colorimetric Biosensing for Foodborne Pathogen Detection	103
Viability of Lactobacillus reuteri DSM 17938 Encapsulated by Ionic Gelation during Refractance Window® Drying of a Strawberry Snack	103
The Apoptosis Induction and Immunomodulating Activities of Nga-Kee-Mon (Perilla frutescens) Seed Extract	102
A Method for Capture and Detection of Crop Airborne Disease Spores Based on Microfluidic Chips and Micro Raman Spectroscopy	100
Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products	99
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes	99
Dynamics of Lactic Acid Bacteria Dominance in Sour Bamboo Shoot Fermentation: Roles of Interspecies Interactions and Organic Acid Stress	98
Oxidative Stress Response of Probiotic Strain Bifidobacterium longum subsp. longum GT15	98
Gen Z’s Willingness to Adopt Plant-Based Diets: Empirical Evidence from Greece, India, and the UK	98
Secondary Metabolites from the Genus Eurotium and Their Biological Activities	97
Quality Change in Camellia Oil during Intermittent Frying	97
Effects of Mild Thermal Processing and Storage Conditions on the Quality Attributes and Shelf Life of Truffles (Terfezia claveryi)	97
Polysaccharide from Artocarpus heterophyllus Lam. Pulp Ameliorates Cyclophosphamide-Induced Intestinal Damage by Regulating Gut Microbiota and Co-Metabolites	97
Comparative Analysis of Texture Characteristics, Sensory Properties, and Volatile Components in Four Types of Marinated Tofu	97
Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours	97
Mineral Oils in Olive Oils: Background, Analytical Determination, Sources of Contamination, and Possible Mitigation Strategies	97
Citrus Carotenoid Extracts Exert Anticancer Effects through Anti-Proliferation, Oxidative Stress, and Mitochondrial-Dependent Apoptosis in MCF-7 Cells	96
Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters	96
Functionality of Pea-Grass Carp Co-Precipitated Dual-Protein as Affected by Extraction pH	96
Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef	95
Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (Auxis thazard) Surimi	95
Fucoidan from Laminaria japonica Ameliorates Type 2 Diabetes Mellitus in Association with Modulation of Gut Microbiota and Metabolites in Streptozocin-Treated Mice	95