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 2021-05-01 to 2025-05-01.)

Article	Citations
Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese	112
Blending Three Probiotics Alleviates Loperamide-Induced Constipation in Sprague-Dawley (SD)-Rats	69
Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat	59
Quality Improvement of Goat Meat-Fermented Sausage Using Pineapple and Fig Powders For the Elderly	57
Cutting-Edge Technologies of Meat Analogs: A Review	57
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics	55
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review	50
Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review	49
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based	39
Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder	35
Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers	29
Verification of Reproducibility of VCS2000 Equipment for Mechanical Measurement of Korean Landrace×Yorkshire (F1), F1×Duroc (LYD) Pig Carcasses	28
Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate	26
Effect of Probiotic-Fortified Infant Formula on Infant Gut Health and Microbiota Modulation	23
Oral Administration of Mice with Cell Extracts of Recombinant Lactococcus lactis IL1403 Expressing Mouse Receptor Activator of NF-kB Ligand (RANKL)	21
Isolation, Characterization, and Comparative Genomics of the Novel Potential Probiotics from Canine Feces	20
Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork M	19
Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model	19
Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages	19
Antioxidant activity of papaya fruit peels in camel meat	18
Umami Characteristics and Taste Improvement Mechanism of Meat	18
Effect of Goat Meat on Alleviating Muscle Atrophy Induced by Dexamethasone in Mice	18
Chemometrics Assisted-LC-Orbitrap HRMS Non-Targeted Metabolomics for Identification of Dog Meat Adulteration in Beef Sausages	18
Bovine colostrum-derived extracellular vesicles may accelerate the growth of Akkermansia muciniphila by regulating energy metabolism in intestinal anaerobic coc	18
Separation and Purification of Antioxidant Peptide from Fermented Whey Protein by Lactobacillus rhamnosus B2-1	17

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods	17
The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder	17
Identification and Characterization of Lacticaseibacillus paracasei Isolated from Prunus yedoensis	17
Gold Nanoparticle and Polymerase Chain Reaction (PCR)-Based Colorimetric Assay for the Identification of Campylobacter spp. in Chicken Carcass	16
Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health	16
Effects of Feeding Mandarin and Poultry By-products on Growth Performance and Physicochemical Properties of Black Soldier Fly (Hermetia illucens) Larvae	16
Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis	16
Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review	15
Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades	15
Inhibition of Salmonella Typhimurium Biofilm Formation, Adhesion, and Invasion by Whey Beverage Supplemented with Triticum dicoccum (Farro) Enzyme	15
Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review	15
Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware	15
On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes	15
High-Throughput Sequencing Reveals Bacterial Diversity in Raw Milk Production Environment and Production Chain in Tangshan City of China	15
The L-Ascorbic Acid Increases Proliferation and Differentiation of Yanbian Cattle Skeletal Muscle Satellite Cells by Activating the Akt/mTOR/P70S6K Signaling Pathway	15
Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides	15
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel	14
Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures	14
Probiotics-Mediated Bioconversion and Periodontitis	14
The Slough of Cicadidae Periostracum Ameliorated Lichenification by Inhibiting Interleukin (IL)-22/Janus Kinase (JAK) 1/Signal Transducer and Activator of Transcription (STAT) 3 Pathway in Atopic Derm	14
Oral Administration of Bifidobacterium lactis Ameliorates Cognitive Deficits in Mice Intracerebroventricularly Administered Amyloid Beta via Regulation the Activation of Mitogen-activated Protein Kina	14
Milk Fermented with Pediococcus acidilactici Strain BE Improves High Blood Glucose Levels and Pancreatic Beta-Cell Function in Diabetic Rats	14
Effect of Modified Atmosphere Packaging Varying in CO2 and N2 Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage	14
Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat	13
Fat level and excessive fat percentage of retail-ready pork belly slices by quality grade	13
The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat	13
Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle	13
Subacute Oral Toxicity Evaluation of Expanded-Polystyrene-Fed Tenebrio molitor Larvae (Yellow Mealworm) Powder in Sprague-Dawley Rats	13
Changes in the properties of frozen meat with freezing and storage conditions and non-destructive analyses for monitoring meat quality	13
Probiotic Bacillus amyloliquefaciens B-1895 Improved Growth of Juvenile Trout	13
Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical	13
Probiotic Property and Anti-Obesity Effect of Lactiplantibacillus plantarum KC3	12
Exploring the modulation of extracellular metabolites in different Listeria monocytogenes strains under cold-stress	12
Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model	12
The optimization of mealworm (Tenebrio molitor) sacrifice methods and examination of sacrificed mealworm post-cooking characteristics	12
Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach	12
Modern Concepts of Restructured Meat Production and Market Opportunities	12
Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions	12
Characterization of Imitated Hybrid Cultured Meat Patty to Compare with Beef Meat	12
Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats	12
Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking	12
Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties	12
The Quality Traits of Pork Belly and Impact Factors of Quality	11
Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model	11
Profiles of Non-aureus Staphylococci in Retail Pork and Slaughterhouse Carcasses: Prevalence, Antimicrobial Resistance, and Genetic Determinant of Fusidic Acid	11
A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products	11
Citrus sunki Peel Extract Enhances Proliferation and Differentiation of Fibro-Adipocyte Progenitors in Holstein Cattle for Cultivated Meat Production	11
Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO2 on the Preservation of Chilled Pork	10
Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin	10
Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures	10

Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices	10
Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi	10
The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking	10
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers	10
Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties	10
Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink	10
Current Research, Industrialization Status, and Future Perspective of Cultured Meat	9
Impact of wet brewer’s grain supplementation in Bovine dietary on fatty acids profile, Vitamin E and sensory properties of fresh cheese	9
Use of Postbiotic as Growth Promoter in Poultry Industry: A Review of Current Knowledge and Future Prospects	9
Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency	9
Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty	9
Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer	9
Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms	9
Influence of Slaughter Age on the Occurrence and Quality Characteristics of White Striping and Wooden Muscle Abnormalities	9
Angiotensin-I-Converting Enzyme Inhibitory Peptides in Goat Milk Fermented by Lactic Acid Bacteria Isolated from Fermented Food and Breast Milk	9
Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat	9
Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages	9
An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea	9
Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage	9
Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality	8
Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines	8
Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods	8
Evaluating the feasibility of using Salicornia herbacea powder as a salt substitute in sausage production	8
Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics	8
Monitoring Cellular Immune Responses after Consumption of Selected Probiotics in Immunocompromised Mice	8
Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat	8
A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for	8
Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate	8