OOIR: Observatory of International Research

Papers

(The TQCC of Food Quality and Safety 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 2022-08-01 to 2026-08-01.)

Article	Citations
The impact of curdlan on the physical, microstructure, and sensory properties of pineapple jam	45
Development of a competitive array for discriminative determination of amphenicols in egg based on ribosomal protein L16	43
Exogenous methyl jasmonate alleviates chilling injury in postharvest green-peel ripening mango cv. ‘Guire 82’ by boosting the antioxidative system and affecting energy metabolism	36
PpWRKY53 transcriptionally activating PpPGIP1 contributes to agaro-oligosaccharides–induced disease resistance in peach fruit	35
Sucrose enhances the chromogenic ability ofStaphylococcus xylosusby improving nitric oxide synthase activity	28
Anthocyanins: structural diversity, health function, and advances in microbial biosynthesis	27
Structure and effect onBifidobacterium longumof exopolysaccharide produced byWeissella cibariausing cost-effective substrates	27
Effects of mango and partridge tea extracts on microbial, physical, and chemical properties of tilapia fillets treated with in-package cold plasma during refrigerator storage	24
In silico prediction of shelf-life for marinated meat products using an integrative framework of machine learning and text mining	21
The synthesis, biological activities and applications of protein–polysaccharide conjugates in food system: a review	21
Structural and functional characterization of Kiwi Berry dietary fiber extracted using water, wet ball milling, and water-homogenization methods	21
Correction to: Combinatorial analysis of transcription and metabolism reveals the regulatory network associated with antioxidant substances in waxy corn	21
Comprehensive metabolomic profiling of aroma-related volatiles in table grape cultivars across developmental stages	20
Effect of different forms of selenium in osteoporosis rat model induced by retinoic acid	20
Calcium and reactive oxygen species metabolism regulate anthocyanin accumulation in ‘Xinqihong’ pear fruit	20
Near-freezing temperature storage preserves prune quality by modulating respiratory and energy metabolism	19
Nanobody-based food allergen surveillance: current status and prospects	19
Identification of carbohydrate in Polygonatum sibiricum: fructo-oligosaccharide was a major component	18
Seafood loss prevention and waste reduction	18
Antihypertensive, anti-inflammatory, glycaemic, and satiety effects of cocoa-flavoured soy-based powder drink mix enriched with bioactive hydrolysates from nests of Aerodramus fuciphagus	18
Research progress on the role of biogenic amines in postharvest preservation of melons	17
Ozone (O3) enhances the storability and antioxidant quality of fresh American ginseng	17
Development of a monitoring system for Huangjiu storage based on electrical conductivity	16
Emerging tropane alkaloids: Global development and potential health threats	15
Lactobacillus rhamnosus CLK101 protects against ulcerative colitis in mice via intestinal barrier repair, microbiota homeostasis maintenance, and inflammatory signaling supp	15

PePalA/B/C are required for virulence and patulin biosynthesis by regulating the PePacC-processing proteolytic activity in Penicillium expansum	15
Effects of different withering times on the biosynthesis of carotenoids and their derived volatiles in post-harvest tea leaves	15
Publication review of Food Quality and Safety during 2017–2022	15
High internal phase Pickering emulsions stabilized by walnut protein–galactooligosaccharide nanoparticles: effect of cinnamon oil entrapment	14
Rapid fabrication of large-area and uniform surface-enhanced Raman spectroscopy substrate of Au nano-hemisphere array and its application in the detection of Malachite Green in tilapia	14
Anthocyanin treatment delays the senescence of blueberry fruit by regulating abscisic acid and anthocyanin synthesis processes	14
Transcription factors involved in tomato fruit quality improvement	13
Nonthermal technologies for seafood preservation and shelf-life extension: A detailed review	13
Effect of different degumming methods on the chemical composition and physicochemical properties of tiger nut (Cyperus esculentus L.) oil	13
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review	13
Autofluorescence-free optical strategy for detection of H2O2 based on persistent luminescence probes	13
Effects of flash-boil shucking on biochemical, sensorial and ultrastructural properties of Yesso Scallop (Mizuhopecten yessoensis) adductor muscle during refrigeration	13
Inhibitory effect and mechanism of slight water loss combined with cinnamon essential oil coating on gray mold in Actinidia arguta fruit	12
Directional evolution of progesterone receptor and development of an enhanced fluorescence polarization assay for screening of progestins in milk	12
Extraction, purification and characterization of collagen peptide prepared from skin hydrolysate of sturgeon fish	12
Epsilon-poly-l-lysine increases disease resistance of citrus against postharvest green mold by activating amino acid metabolism and phenolic compounds biosynthesis	12
Development of high-precision quantitative analysis detection for three yeasts based on CRISPR/Cas12a	12
Dietary supplementation with Ganoderma lucidum polysaccharide enhances the antimetastatic effect of metformin and protects intestinal barrier integrity	12
Lactiplantibacillus plantarum Q7 relieves senescence by improving intestinal homeostasis in Caenorhabditis elegans	12
Failure of Cronobacter sakazakii to acquire direct and cross-protection against lethal stresses after exposure to sublethal ethanol	11
Structure optimization of pulsed electric field processor and its sterilization effect	11
Valorizing animal waste protein through spinning: sustainable nanofiber innovation for advanced food packaging	11
Selected medium-chain dicarboxylic acids: improving shelf life and quality of salmon meat during refrigerated storage	11
Green LED irradiation promotes the quality of cabbage through delaying senescence and regulating glucosinolate metabolism	11
Integrative analysis of transcriptome reveals the possible mechanism of delayed leaf senescence in pak choi (Brassica rapa subsp. chinensis) following melatonin treatment	11
Anti-renal amyloidosis potential of rosemary extract: A multidimensional mechanistic study	11
Characterization and potential functions of milk fat globule membrane and exosome proteins in donkey and bovine milk: A comparative data-independent acquisition proteomic analysis	10
Effects of different dietary lipid levels on physiological metabolism and odor quality of hepatopancreas in adult female Chinese mitten crab (Eriocheir sinensis)	10
Lactic acid bacteria and their antimicrobial substances: modern approaches for the biopreservation of meat and meat products	10
DNAzyme-based biosensing for food safety	10
Effects of electrostatic field combined with controlled freezing-point storage on glycolysis in fresh pork	10
The chemistry, stability and health effects of phenolic compounds in cultivated hawthorn (Crataegus pinnatifida var. major): a review	10
Impact of different precooling methods on the storage and quality of strawberries (Fragaria vesca L.)	10
Combined treatment of calcium chloride and ε-polylysine maintains postharvest storage quality of dandelions (Taraxacum antungense Kitag.) by regulating phenylpropanoid metabolism	9
Effects of pollination with different apple cultivars’ pollen on postharvest disease resistance of apple fruits to apple ring rot disease	9
Novel nomenclature and functional insights into YTH genes in the Rosaceae family	9
Fluctuating temperature and 1-methylcyclopropene treatment for controlling the ripening and supply of ready-to-eat kiwifruit	9
Universal probe with oriented antibody to improve the immunochromatographic assay of lead ions inProcambarus clarkii	9
Sustainable extraction of hemp seed and formulation extracts into organogels with analytical profiling of fatty acids	9
Characterization of a novelBacillus methylotrophicusphage BM-P1	9
A rapid method of identifying mastitis degrees of bovines based on dielectric spectra of raw milk	9
Can natural preservatives serve as a new line of protective technology against bacterial pathogens in meat and meat products?	9
Antibiotic resistance profiles of Enterococcus spp. isolates discovered from food-producing mussels (Mytilus galloprovincialis) farmed in Central Italy	9
Reformulation of traditional Iranian food (Doeeneh) using probiotics: Bifidobacterium animalis subsp. lactis BB-12, Lactobacillus acidophilus LA-5, Lacticaseibacillus rhamnosus	9
Comprehensive characterization and detection of nut allergens in bakery foods using Q-TOF mass spectrometry and bioinformatics	9
Preparation of citrate-esterified corn starch via synergistic enzymatic debranching and infrared radiation: physicochemical properties, multilayer structure, and mechanism	8
A visual, rapid, and sensitive detection platform for Vibrio parahaemolyticus based on RPA-CRISPR/Cas12a and an immunochromatographic test strip	8
Development of biodegradable modified starch composite films with Pleurotus citrinopileatus polysaccharide and nano titanium dioxide for enhanced fresh-cut yam preservation	8
Betaine and betaine-fortified fermented quinoa ameliorates aging-induced learning and memory decline: Perspectives on the interplay between gut microbiota modulation and neuroprotection	8
Jasmonate ZIM-domain proteins regulate fruit ripening and quality traits: mechanisms and advances	8

Determination of 28 food safety risk factors in novel foods by ultra-high-performance liquid chromatography-quadrupole/Orbitrap high-resolution mass spectrometry	8
Fabrication of dual-layered microfluidic-blow-spinning nanofiber films with antibacterial and antioxidant functions for food packaging	8