OOIR: Observatory of International Research

Papers

(The TQCC of Food Science of Animal Resources 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 2020-11-01 to 2024-11-01.)

Article	Citations
Etiological Agents Implicated in Foodborne Illness World Wide	206
Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat	66
Current Issues and Technical Advances in Cultured Meat Production: A Review	57
Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing	44
Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork	42
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles	41
A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies	41
Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing	39
Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication	36
Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat	35
Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing	30
The Impact of Plant-Based Non-Dairy Alternative Milk on the Dairy Industry	27
Roles of Milk Fat Globule Membrane on Fat Digestion and Infant Nutrition	26
Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein	25
Nutritional Composition of White-Spotted Flower Chafer (Protaetia brevitarsis) Larvae Produced from Commercial Insect Farms in Korea	24
Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes	23
A Comprehensive Review of Lipidomics and Its Application to Assess Food Obtained from Farm Animals	23
Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction	23
Psychobiotic Effects of Multi-Strain Probiotics Originated from Thai Fermented Foods in a Rat Model	22
Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review	20
Antioxidant Properties and Diet-Related α-Glucosidase and Lipase Inhibitory Activities of Yogurt Supplemented with Safflower (Carthamus tinctorius L.) Petal Extract	18
High Prevalence of Listeria monocytogenes in Smoked Duck: Antibiotic and Heat Resistance, Virulence, and Genetics of the Isolates	17
Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life	17
Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage	16
Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage	16

Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage	16
Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel	16
Nuclear Magnetic Resonance (NMR)-Based Quantification on Flavor-Active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds	16
Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender	15
Physicochemical Analysis of Yogurt Produced by Leuconostoc mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal Cells	15
Angiotensin-I-Converting Enzyme Inhibitory Peptides in Goat Milk Fermented by Lactic Acid Bacteria Isolated from Fermented Food and Breast Milk	14
Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage	13
Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef	13
Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures	13
Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions	13
Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction	13
Effect of Temperature Abuse on Quality and Metabolites of Frozen/Thawed Beef Loins	13
Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae	13
Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle	12
Prebiotics/Probiotics Mixture Induced Changes in Cecal Microbiome and Intestinal Morphology Alleviated the Loperamide-Induced Constipation in Rat	12
Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly	12
Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripe	12
Effects of Aging Methods and Periods on Quality Characteristics of Beef	12
Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty	12
Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis) from Different Pig Breeds Available in Korean Market	12
Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs	12
Probiotics-Mediated Bioconversion and Periodontitis	11
Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream	11
The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nuclei	11
Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Th	11
Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat Production	11
Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C	11
Meat Value Chain Losses in Iran	11
Profiles of Non-aureus Staphylococci in Retail Pork and Slaughterhouse Carcasses: Prevalence, Antimicrobial Resistance, and Genetic Determinant of Fusidic Acid	11
Effect of Deer Antler Extract on Muscle Differentiation and 5-Aminoimidazole-4-Carboxamide Ribonucleoside (AICAR)-Induced Muscle Atrophy in C2C12 Cells	11
Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages	11
Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods	11
Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture	11
Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content	11
Comparison of the Nutritional Composition of Bullfrog Meat from Different Parts of the Animal	11
On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes	10
Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products	10
Prevention of Cholesterol Gallstone Formation by Lactobacillus acidophilus ATCC 43121 and Lactobacillus fermentum MF27 in Lithogenic Diet-Induced	10
Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades	10
Effect of Starter Cultures on Quality of Fermented Sausages	10
Comparison of Seven Commercial TaqMan Master Mixes and Two Real-Time PCR Platforms Regarding the Rapid Detection of Porcine DNA	10
Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder	10
High-Throughput Sequencing Reveals Bacterial Diversity in Raw Milk Production Environment and Production Chain in Tangshan City of China	9
Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles	9
Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer	9
Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach	9
Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines	9
Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages	9
Quality Assessment of Beef Using Computer Vision Technology	9
Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review	9

Enzymatic Hydrolysis of Ovotransferrin and the Functional Properties of Its Hydrolysates	9
Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat	9
Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls	9
The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)	9
Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”	8
Perspectives on Bovine Milk-Derived Extracellular Vesicles for Therapeutic Applications in Gut Health	8
Multi-Residue Analysis of Fipronil and Its Metabolites in Eggs by SinChERS-Based UHPLC-MS/MS	8
Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes	8
Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure	8
Anti-Biofilm Effect of Egg Yolk Phosvitin by Inhibition of Biomass Production and Adherence Activity against Streptococcus mutans	8
Monitoring Cellular Immune Responses after Consumption of Selected Probiotics in Immunocompromised Mice	8
Influences of Aging Methods and Temperature on Meat Quality of Pork Belly from Purebred Berkshire and Crossbred Landrace×Yorkshire×Duroc (LYD) Pigs	8
Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages	8
Raw Animal Meats as Potential Sources of Clostridium difficile in Al-Jouf, Saudi Arabia	8
Bioconversion Products of Whey by Lactic Acid Bacteria Exert Anti-Adipogenic Effect	8
Preparation and Antioxidant Activities of High Fischer’s Ratio Oligopeptides from Goat Whey	8
Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang	8
Isolation of the Cholesterol-Assimilating Strain Pediococcus acidilactici LRCC5307 and Production of Low-Cholesterol Butter	8
Antimicrobial Activity of Propolis Extract and Their Application as a Natural Preservative in Livestock Products: A Meta-Analysis	8
Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products	8
Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin	8