OOIR: Observatory of International Research

Papers

(The H4-Index of Food Chemistry-X is 50. 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 2022-06-01 to 2026-06-01.)

Article	Citations
The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate–whey protein matrix	211
Editorial Board	202
Comparative analysis of the lipid profiles of bovine fast- and slow-type muscles	162
A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness	157
Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels	130
Partial hydrolyzed protein as an alternative stabilizer for peanut (Arachis hypogaea) butter	118
Research progress on generation, detection and control of hazards in baked foods during thermal processing	115
Density functional theory studies on the oleic acid thermal oxidation into volatile compounds	101
Unravelling the interaction between α-SOH and myofibrillar protein based on spectroscopy and molecular dynamics simulation	95
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)	91
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	91
Corrigendum to “Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves” [Food Chemistry: X 13 (2022) 100203]	88
Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation	85
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	85
Revealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics	84
Chemical and flavour dynamics in Cyperus esculentus L. pomace-raspberry composite fruit wine fermentation: A combined UHPLC-OE-MS and HS-SPME-GC–MS approach	83
Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions	83
Improving brown rice quality: Effects of different processing treatments on functionality and nutrition	75
Revisiting minor millets as an underutilised super food for enduring global food security	74
In vivo absorption, in vitro digestion, and fecal fermentation properties of non-starch polysaccharides from Chinese chestnut kernels and their effects on human gut microbiota	71
The improvement role of peanut roasting conditioning before oil extraction on protein functional properties	71
Interaction mechanism of three egg protein derived ACE inhibitory tri-peptides and DPPC membrane using FS, FTIR, and DSC studies	68
From structures to properties: The impacts of two modification methods on pectin/sodium carboxymethyl cellulose composite film for advanced packaging materials	67
Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil	66
Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace	65

A high oxidase-like activity, bimetallic single-atom nanozyme FeCe/NC prepared by FeCe-ZIF-8 approach for sensing tannic acid in tea	63
Evaluation of the nutritional, in vitro protein digestive and bioactive characteristics of a quinoa-based protein beverage	63
Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics	62
Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes	60
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein	59
Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion	59
Allicin-mediated protection of myofibrillar proteins in refrigerated mandarin fish (Siniperca chuatsi): Molecular interactions with endogenous proteases and inhibition of protein degradation	59
Synergistic effects of Malva sylvestris gum and chitosan in bilayer films: Optimizing physical and functional properties with Salvia abrotanoides essential oil	57
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea	56
Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal	55
Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract	54
RSM optimization of fermentation technology of yellow wine produced from Millets rice (containing Daylily and Agaricus blazei Murr) and analysis of volatile aroma constituents and amino acid contents	54
Influence of different sterilization methods on texture and quality of ready-to-eat braised beef: An analysis from protein and metabolomic perspectives	54
Biopurification of functional soybean oligosaccharides from defatted soybean yellow pulp water fermented by yeast species: A process study	54
Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate	53
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	53
Immunoregulatory activity of a low-molecular-weight heteropolysaccharide from Ganoderma leucocontextum fruiting bodies in vitro and in vivo	53
Impacts of selenium enrichment on nutritive value and obesity prevention of Cordyceps militaris: A nutritional, secondary metabolite, and network pharmacological analysis	52
UPLC-Q-TOF/MS-based metabonomics reveals mechanisms for Holothuria leucospilota polysaccharides (HLP)-regulated serum metabolic changes in diabetic rats	52
Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi	52
Multi-omics approach reveals differences in aroma and metabolic characteristics of two types of jackfruits	51
Comparative evaluation of nutritional quality and flavor characteristics for Micropterus salmoides muscle in different aquaculture systems	51
Transforming Agri-food waste: Innovative pathways toward a zero-waste circular economy	50
Comparative analysis of key flavor compounds in various baijiu types using E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS technologies	50
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat	50
Characterization and screening of a novel octapeptide from protein hydrolysates of Crassostrea gigas and its immunomodulatory effects on RAW264.7 cells	50
Exploring lipid profiles and unveiling potential lipid markers in raw and vinegar-processed Schisandra chinensis fruit	50