OOIR: Observatory of International Research

Papers

(The TQCC of npj Science of Food is 8. 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 2021-02-01 to 2025-02-01.)

Article	Citations
Prebiotic inulin ameliorates SARS-CoV-2 infection in hamsters by modulating the gut microbiome	193
Real-time, selective, and low-cost detection of trace level SARS-CoV-2 spike-protein for cold-chain food quarantine	109
Barley β-glucan consumption improves glucose tolerance by increasing intestinal succinate concentrations	103
Tailoring the natural rare sugars D-tagatose and L-sorbose to produce novel functional carbohydrates	61
Awakening the natural capability of psicose production in Escherichia coli	51
Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces	47
Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota	40
Fermented food consumption modulates the oral microbiota	34
First principles modelling of the ion binding capacity of finger millet	33
Microbial community structure of plant-based meat alternatives	28
Ablation of the gut microbiota alleviates high-methionine diet-induced hyperhomocysteinemia and glucose intolerance in mice	27
The power, potential, benefits, and challenges of implementing high-throughput sequencing in food safety systems	27
Metabolic changes in response to varying whole-grain wheat and rye intake	27
Characterization of spring and durum wheat using non-destructive synchrotron phase contrast X-ray microtomography during storage	27
Insights into the evaluation, influential factors and improvement strategies for poultry meat quality: a review	26
Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods	25
Sugar-sweetened beverage but not diluted cloudy apple juice consumption induces post-prandial endotoxemia in healthy adults	25
Uncovering the antiinflammatory potential of Lactiplantibacillus Plantarum fermented Cannabis Sativa L seeds	25
An origin identification model for labeling of shiitake (Lentinula edodes)	25
Sustainable plant-based ingredients as wheat flour substitutes in bread making	24
Dietary methionine supplementation improves cognitive dysfunction associated with transsulfuration pathway upregulation in subacute aging mice	24
Food fraud threats in UK post-harvest seafood supply chains; an assessment of current vulnerabilities	24
Vitamin A stability during storage of fortified gari produced using different fortification strategies	24
It is time to reevaluate the lard in glucose homeostasis and diabetes pathogenesis	24
Evaluating the prebiotic effect of oligosaccharides on gut microbiome wellness using in vitro fecal fermentation	23

Effects of gelatin type and concentration on the preparation and properties of freeze-dried fish oil powders	22
Saccharomyces cerevisiae strains L7 contribute to flavor and deacidification in Suanyu, a Chinese traditional fermented fish	22
Spatial distribution of antioxidant activity in baguette and its modulation of proinflammatory cytokines in RAW264.7 macrophages	21
The anti-melanoma roles and mechanisms of tricholoma isoflavone derivative CA028	20
Association of human gut microbiota composition and metabolic functions with Ficus hirta Vahl dietary supplementation	20
A multiplex microarray lateral flow immunoassay device for simultaneous determination of five mycotoxins in rice	20
Using 2D qNMR analysis to distinguish between frozen and frozen/thawed chicken meat and evaluate freshness	20
The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods	19
Nutritional-environmental trade-offs in potato storage and processing for a sustainable healthy diet	19
Molecular structure and characteristics of phytoglycogen, glycogen and amylopectin subjected to mild acid hydrolysis	19
Approach for quick exploration of highly effective broad-spectrum biocontrol strains based on PO8 protein inhibition	18
Decellularised plant scaffolds facilitate porcine skeletal muscle tissue engineering for cultivated meat biomanufacturing	18
Nutrient footprint versus EPA + DHA security in land-locked regions—more of local pond farmed, imported marine fish or fish oil capsules?	17
Sucrose substitution in cake systems is not a piece of cake	17
Author Correction: Emerging challenges and opportunities in innovating food science technology and engineering education	16
Cowpea legumin preservative impacts on beef ribeye and implications on antibiotic resistant food borne pathogens	16
A soluble garlic polysaccharide supplement alleviates fatigue in mice	16
Author Correction: Applying federated learning to combat food fraud in food supply chains	15
Designing a monitoring program for aflatoxin B1 in feed products using machine learning	15
Milk-derived extracellular vesicles and gut health	14
Fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcumin	14
Limosilactobacillus reuteri fermented brown rice alleviates anxiety improves cognition and modulates gut microbiota in stressed mice	14
Applying federated learning to combat food fraud in food supply chains	14
TrkB phosphorylation in serum extracellular vesicles correlates with cognitive function enhanced by ergothioneine in humans	13
Untargeted metabolomics-based network pharmacology reveals fermented brown rice towards anti-obesity efficacy	13
Mechanism of peptides from rice hydrolyzed proteins hindering starch digestion subjected to hydrothermal treatment	13
The ENaC taste receptor’s perceived mechanism of mushroom salty peptides revealed by molecular interaction analysis	13
Sugar substitutes and taste enhancers need more science, sensitivity- and allergy-guided labeling	13
Cell-based, cell-cultured, cell-cultivated, cultured, or cultivated. What is the best name for meat, poultry, and seafood made directly from the cells of animals?	12
Immunomodulatory activity of semen Ziziphi Spinosae protein: a potential plant protein functional food raw material	12
Integrating science to address food and health within Global Agenda 2030	12
Opportunities and challenges for global food safety in advancing circular policies and practices in agrifood systems	12
Utilization of plant-based foods for effective prevention of chronic diseases: a longitudinal cohort study	10
Sensory sweetness and sourness interactive response of sucrose-citric acid mixture based on synergy and antagonism	10
Anti-inflammatory activity of collagen peptide in vitro and its effect on improving ulcerative colitis	10
Review of visual analytics methods for food safety risks	10
Advancements in plant based meat analogs enhancing sensory and nutritional attributes	10
Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solids	9
Sleep promoting and omics exploration on probiotics fermented Gastrodia elata Blume	9
Rapid analysis of meat floss origin using a supervised machine learning-based electronic nose towards food authentication	9
Effects of wall materials on the physicochemical properties of spray-dried bitter gourd (Momordica charantia L.) powders	9
In vitro and in silico characterization of adiponectin-receptor agonist dipeptides	8
Sweetened caffeine drinking revealed behavioral rhythm independent of the central circadian clock in male mice	8
Handheld SERS coupled with QuEChERs for the sensitive analysis of multiple pesticides in basmati rice	8
Ginger essential oil and citral ameliorates atherosclerosis in ApoE−/− mice by modulating trimethylamine-N-oxide and gut microbiota	8
Precision cooking for printed foods via multiwavelength lasers	8
A sense of ginger fraud: prevalence and deconstruction of the China-European union supply chain	8
Monitoring the microbiome for food safety and quality using deep shotgun sequencing	8
Exploring similarities and differences in anti-atherosclerotic potential bioactives among Dendrobium species by UPLC-Q-Exactive Orbitrap MS	8
Identification of a highly stable bioactive 3-hydroxyproline-containing tripeptide in human blood after collagen hydrolysate ingestion	8

Gamma-aminobutyric acid as a potential postbiotic mediator in the gut–brain axis