OOIR: Observatory of International Research

Papers

(The H4-Index of Food Chemistry-X is 29. 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 2020-11-01 to 2024-11-01.)

Article	Citations
Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives	263
Applications of infrared spectroscopy in polysaccharide structural analysis: Progress, challenge and perspective	214
Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases	57
The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview	47
Polysaccharides from fungi: A review on their extraction, purification, structural features, and biological activities	45
Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices	42
Dendrobium officinale leaf polysaccharides ameliorated hyperglycemia and promoted gut bacterial associated SCFAs to alleviate type 2 diabetes in adult mice	41
Green extraction of polyphenols from citrus peel by-products and their antifungal activity against Aspergillus flavus	40
Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review	39
Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS	37
Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products	37
Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing	37
Recent insights into Nanoemulsions: Their preparation, properties and applications	36
Influence of modification methods on physicochemical and structural properties of soluble dietary fiber from corn bran	35
Effects of five extraction methods on total content, composition, and stability of flavonoids in jujube	34
The regulation of key flavor of traditional fermented food by microbial metabolism: A review	33
Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)	33
Dendrobium officinale leaf polysaccharides regulation of immune response and gut microbiota composition in cyclophosphamide-treated mice	32
Characterization of ACE inhibitory and antioxidant peptides in yak and cow milk hard chhurpi cheese of the Sikkim Himalayan region	32
Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products	32
A comparison study between ultrasound–assisted and enzyme–assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)	31
The application of photodynamic inactivation to microorganisms in food	31
Sensory and chemical characteristics of Tieguanyin oolong tea after roasting	30
Risk assessment of heavy metals consumption through onion on human health in Iran	30
A comprehensive review on the pretreatment and detection methods of neonicotinoid insecticides in food and environmental samples	29

Intelligent pH indicator composite film based on pectin/chitosan incorporated with black rice anthocyanins for meat freshness monitoring	29
Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors	29
Pressurized aqueous solutions of deep eutectic solvent (DES): A green emergent extraction of anthocyanins from a Brazilian berry processing by-product	29
Nano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya: Preservation of quality and delay of post-harvest fruit	29
Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research	29