OOIR: Observatory of International Research

Papers

(The H4-Index of Food Chemistry-X is 42. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Editorial Board	585
Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation	423
Progress in triacylglycerol isomer detection in milk lipids	150
Corrigendum to “Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves” [Food Chemistry: X 13 (2022) 100203]	130
Erratum regarding missing Declaration of Competing Interest statements in previously published articles	108
Corrigendum to “The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C	95
Effect of mitochondrial calcium homeostasis-mediated endogenous enzyme activation on tenderness of beef muscle based on MCU modulators	91
Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithms	74
Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation	72
The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate–whey protein matrix	70
Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production	67
Soluble and insoluble dietary fiber at different ratios: Hydration characteristics, rheological properties, and ameliorative effects on constipation	66
Quality analysis and assessment of representative sea buckthorn fruits in northern China	66
Density functional theory studies on the oleic acid thermal oxidation into volatile compounds	66
Sulfated heteropolysaccharides from Undaria pinnatifida: Structural characterization and transcript-metabolite profiling of immunostimulatory effects on RAW264.7 cells	62
Innovative optimized protein extraction from pequi almond cake: A comparison of ultrasound-assisted and alkaline extraction methods.	62
Common proteins analysis of different mammals' mature milk by 4D-Label-Free	58
Synergistic effects of Malva sylvestris gum and chitosan in bilayer films: Optimizing physical and functional properties with Salvia abrotanoides essential oil	58
Rapid evaluation of antioxidant activity of Rheum tanguticum: A synergistic strategy of near-infrared spectroscopy, chromatographic effects, and machine learning	58
Transforming Agri-food waste: Innovative pathways toward a zero-waste circular economy	57
Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace	56
Effect of light-selective sunshade net on the quality and aromatic characteristics of Cabernet Sauvignon grapes and wine: Exploratory experiment on strong solar irradiance in northwestern China	55
Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours	54
Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey – A review	51
Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes	51

Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effect	50
Conventional and in silico approaches to select promising food-derived bioactive peptides: A review	50
Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins	48
Comparative analysis of key flavor compounds in various baijiu types using E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS technologies	48
Immunoregulatory activity of a low-molecular-weight heteropolysaccharide from Ganoderma leucocontextum fruiting bodies in vitro and in vivo	48
Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi	48
Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds	47
Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction	47
Revealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics	47
Exploring lipid profiles and unveiling potential lipid markers in raw and vinegar-processed Schisandra chinensis fruit	46
From structures to properties: The impacts of two modification methods on pectin/sodium carboxymethyl cellulose composite film for advanced packaging materials	46
Partial hydrolyzed protein as an alternative stabilizer for peanut (Arachis hypogaea) butter	46
Obtaining higher yield and quality rapeseed protein: complex enzymatic hydrolysis assisted alkaline water extraction of cold pressed-extracted rapeseed meal	46
Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion	45
Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out	45
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat	45
Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate	42
Comparative evaluation of nutritional quality and flavor characteristics for Micropterus salmoides muscle in different aquaculture systems	42