OOIR: Observatory of International Research

Papers

(The H4-Index of npj Science of Food is 37. 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 2022-06-01 to 2026-06-01.)

Article	Citations
Cyanidin-3-O-glucoside enhances GLP-1 secretion via PPARβ/δ-β-catenin-TCF-4 pathway in type 2 diabetes mellitus	189
Effect on quality and safety of hydrophilic reducing compounds integration into taralli via wine enrichment	176
Approach for quick exploration of highly effective broad-spectrum biocontrol strains based on PO8 protein inhibition	143
Dietary methionine supplementation improves cognitive dysfunction associated with transsulfuration pathway upregulation in subacute aging mice	118
The power, potential, benefits, and challenges of implementing high-throughput sequencing in food safety systems	110
High-precision pest and disease detection in greenhouses using the novel IM-AlexNet framework	99
Retraction Note: Recent advances and challenges in single cell protein (SCP) technologies for food and feed production	95
Novel α-amylolyzates derived from enzymatically synthesized α-glucans using diverse glycogen branching enzymes decelerate glucose release by modulation of intestinal α-glucosidases	92
Tailored effects of coarse grain substitution on blood pressure via gut microbiota-metabolite networks and host gene variants: a randomized controlled trial	92
Contrasting effects of phase-oriented antioxidant localization on oxidative resistance and physical stability of double emulsions	89
Silver coated porous silicon microarray SERS platform for detecting aflatoxin B1 fumonisin B1 and ochratoxin A	89
Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative	81
Molecular structure and characteristics of phytoglycogen, glycogen and amylopectin subjected to mild acid hydrolysis	78
Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota	61
Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces	59
Synthetic food pigment sunset yellow potentiates food allergy via immune dysregulation and intestinal barrier dysfunction	58
Microbial community structure of plant-based meat alternatives	55
Total mercury exposure through canned tuna in oil sold in Quito Ecuador	54
Towards real-time pork breed and boar taint classification using rapid evaporative ionisation mass spectrometry	51
Monobutyrin can alleviate hepatic lipid dysmetabolism and improve liver mitochondrial ultrastructure and autophagy in high-fat diet mice	49
Evaluation of enzymatic protocols to optimize efficiency of bovine adipose tissue-derived mesenchymal stromal cell isolation	49
Microcarrier-seeded muscle cells exhibit delayed differentiation in simulated microgravity compared to a terrestrial bioreactor	47
Impact of roe enhancement on quality parameters in sea urchins Echinus esculentus and Strongylocentrotus droebachiensis	46
Aptamer-functionalized magnetic beads combined with hybridization chain reaction for detection of Bacillus cereus	45
A novel “tea nurturing flowers” perspective: tea dhool moisture‑controlled preservation of Osmanthus vitality for superior scented tea aroma	45

Mapping gas permeability of sustainable packaging materials to link food barrier needs by clustering algorithms	44
Enhancing sustainability in meat production through insect biorefinery	43
A sense of ginger fraud: prevalence and deconstruction of the China-European union supply chain	43
Effects of peroxidase and superoxide dismutase on physicochemical stability of fish oil-in-water emulsion	43
Multi-omics reveals terpenoid biosynthesis and antioxidant activity at maturity stage in Zanthoxylum armatum DC. fruits	42
Dietary choline-derived Trimethylamine N-oxide impairs hippocampal neuronal function via PANoptosis activation	41
The regulation mechanism of α-linolenic acid bioavailability by flaxseed lignan macromolecules in O/W emulsions	41
Characterization of saltiness-enhancing peptides from Pleurotus eryngii: identification, sensory evaluations, and mechanism of saltiness-enhancing	40
Mechanistic insights into the delayed yellowing of broccoli by the combination of ectoine and lactide peptide	39
Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues	39
Machine learning-assisted Raman spectroscopy for non-destructive analysis of crude palm oil quality	38
Mimicking the myoseptum in cultivated fish by manufacturing edible microalgae-rich nanofibers	38