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 2021-02-01 to 2025-02-01.)

Article	Citations
Nutritional health aspects and functional properties of nut yogurt: Future perspectives	324
A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variations	261
Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides	57
New perspectives on djulis (Chenopodium formosanum Koidz.) and its potential application in functional food	51
Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment	51
Valorization of raw papaya (Carica papaya) and citrus peels for development of antimicrobial and biodegradable edible film	49
Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process	48
Optimization of mechanical and water barrier properties of avocado seed starch based film and its application as smart pH indicator by adding blue butterfly pea flower extract	45
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein	42
Characterization and Pickering emulsifying ability of Adinandra nitida leaf polysaccharides	40
Vertical flow immunoassay for multiplex mycotoxins based on photonic nitrocellulose and SERS nanotags	39
Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits	39
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat	38
Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu	37
Underlying mechanism of electrospun starch-based nanofiber mats to adsorb the key off-odor compounds of oyster peptides	37
Green hydrothermal approach for the synthesis of carbon quantum dots from waste tea bags for acrylamide detection in drinking water: A fluorescence assay validated by HPLC-PDA analysis	37
Storage stability study of metronidazole and hydroxymetronidazole in chicken eggs by liquid chromatography tandem mass spectrometry	35
Food packaging films from natural polysaccharides and protein hydrogels: A comprehensive review	35
In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis)	34
Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu	34
A CsPb0.95Ni0.05Br3 NCs-based fluorescence sensor for rapidly and accurately evaluating trace water in edible oils along with the structure destruction and dissolution	33
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	33
Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications	33
Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples	32
Preparation and characterization of zein–lecithin–total flavonoids from Smilax glabra complex nanoparticles and the study of their antioxidant activity on HepG2 cells	32

Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution	32
Effects of milling on texture and in vitro starch digestibility of oat rice	31
Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes	31
Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS	30
Facile synthesis and evaluation of three magnetic 1,3,5-triformylphloroglucinol based covalent organic polymers as adsorbents for high efficient extraction of phthalate esters from plastic packaged fo	29
Density functional theory studies on the oleic acid thermal oxidation into volatile compounds	29
The key role of vineyard parcel in shaping flavonoid profiles and color characteristics of Cabernet Sauvignon wines combined with the influence of harvest ripeness, vintage and bottle aging	29
Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics	29
Active compounds: A new direction for rice value addition	29