OOIR: Observatory of International Research

Papers

(The TQCC of Food Reviews International is 10. 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 2020-04-01 to 2024-04-01.)

Article	Citations
3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues	89
Purification, Structure and Biological Activity of Pumpkin Polysaccharides: A Review	86
An Insight into the Research Concerning Panax ginseng C. A. Meyer Polysaccharides: A Review	85
Hydrogel: Diversity of Structures and Applications in Food Science	81
An Inclusive Overview of Advanced Thermal and Nonthermal Extraction Techniques for Bioactive Compounds in Food and Food-related Matrices	77
Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review	63
Nutritional Aspects and Health Benefits of Bioactive Plant Compounds against Infectious Diseases: A Review	59
Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development	53
Sources, stability, encapsulation and application of natural pigments in foods	53
A Comprehensive Review on Chemical Profile and Pharmacological Activities ofOcimum basilicum	48
A Review of Phytic Acid Sources, Obtention, and Applications	47
Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics	45
Development of Ethyl Cellulose-based Formulations: A Perspective on the Novel Technical Methods	44
Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective	43
Research Progress on the Profile of Trace Components in Baijiu	42
Polyphenols: A first evidence in the synergism and bioactivities	41
Lipid and Lipid-containing Composite Edible Coatings and Films	41
In Vitro and in Vivo Biological Investigations of Camphene and Its Mechanism Insights: A Review	40
The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression	40
Postharvest Profile, Processing and Waste Utilization of Dragon Fruit (Hylocereus Spp.): A Review	40
Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods	39
Peach (Prunus Persica): Phytochemicals and Health Benefits	39
Recent Development of Carbon Quantum Dots: Biological Toxicity, Antibacterial Properties and Application in Foods	38
Detection of Heavy Metals in Food and Agricultural Products by Surface-enhanced Raman Spectroscopy	37
Technological Advancement in the Processing of Lycopene: A Review	37

An Emerging Segment of Functional Legume-Based Beverages: A Review	34
A Review on Potential Use of Gelatin-based Film as Active and Smart Biodegradable Films for Food Packaging Application	34
High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review	32
Quinoa and Amaranth as Functional Foods: A Review	32
Recent Advances in Plasma Technology: Influence of Atmospheric Cold Plasma on Spore Inactivation	32
Functional and food application of plant proteins – a review	31
Sambucus nigra L. Fruits and Flowers: Chemical Composition and Related Bioactivities	29
Effect of thermal and non-thermal treatments on the color of citrus juice: A review	27
Edible Packaging from Fruit Processing Waste: A Comprehensive Review	27
Chitosan, Chitooligosaccharides and Their Polyphenol Conjugates: Preparation, Bioactivities, Functionalities and Applications in Food Systems	27
Current Status of Loquat (Eriobotrya JaponicaLindl.): Bioactive Functions, Preservation Approaches, and Processed Products	27
Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview	26
Date Fruit and Its By-products as Promising Source of Bioactive Components: A Review	26
A comprehensive review on health benefits, nutritional composition and processed products of camel milk	25
Seaweeds as Novel Foods and Source of Culinary Flavors	25
Tamarillo (Solanum betaceum Cav.): A Review of Physicochemical and Bioactive Properties and Potential Applications	25
Recent Developments in the Preservation of Raw Fresh Food by Pulsed Electric Field	25
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review	24
Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review	24
Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review	24
Tender Coconut Water: A Review on Recent Advances in Processing and Preservation	23
Hop Essential Oil: Chemical Composition, Extraction, Analysis, and Applications	22
Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade	22
Progress in Bioactive Polysaccharide-Derivatives: A Review	22
Only Plant-based Food Additives: An Overview on Application, Safety, and Key Challenges in the Food Industry	21
Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review	21
A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application	20
A Review on Medicinal Uses, Nutritional Value, and Antimicrobial, Antioxidant, Anti-Inflammatory, Antidiabetic, and Anticancer Potential Related to Bioactive Compounds of J. regia	20
Impact of processing and storage on protein digestibility and bioavailability of legumes	20
Utilization of Agricultural By-products: Bioactive Properties and Technological Applications	20
Developments in Radio Frequency Pasteurization of Food Powders	20
A Review on Agro-industrial Waste as Cellulose and Nanocellulose Source and Their Potentials in Food Applications	20
THE POTENTIAL OF ROSEMARY AS A FUNCTIONAL INGREDIENT FOR MEAT PRODUCTS- A REVIEW	20
Duckweed (Lemnaceae) for potentially nutritious human food: A review	19
Functional and Bioactive Properties of Gelatin Extracted from Aquatic Bioresources – A Review	19
Advances in Multi-component Supramolecular Oleogels- a Review	18
Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality—A Review	18
Recent Advances in Probiotic Encapsulation to Improve Viability under Storage and Gastrointestinal Conditions and Their Impact on Functional Food Formulation	18
Decontamination of Aflatoxins in Edible Oils: A Comprehensive Review	18
Fish Protein and Its Derivatives: The Novel Applications, Bioactivities, and Their Functional Significance in Food Products	18
Vegetable oils oxidation: mechanisms, consequences and protective strategies	18
Pervaporation-aided Processes for the Selective Separation of Aromas, Fragrances and Essential (AFE) Solutes from Agro-food Products and Wastes	18
Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality	18
Potential Alternatives of Animal Proteins for Sustainability in the Food Sector	17
Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment	17
Bioprocessing of Horticultural Wastes by Solid-State Fermentation into Value-Added/Innovative Bioproducts: A Review	17
Mycotoxins: Impact on Health and Strategies for Prevention and Detoxification in the Food Chain	17
Effects of Postharvest Handling and Storage on Pecan Quality	17
Effects and Mechanisms of Tea on Parkinson’s Disease, Alzheimer’s Disease and Depression	17
A Review on Purification and Characterization of Anti-proliferative Peptides Derived from Fish Protein Hydrolysate	17

Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications	16
Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review	16
Food as porous media: a review of the dynamics of porous properties during processing	15
Moringa oleifera – A Functional Food and Its Potential Immunomodulatory Effects	15
Health Benefits of Prunus avium Plant Parts: An Unexplored Source Rich in Phenolic Compounds	15
Cheese Fortification: Review and Possible Improvements	15
Effect of Rootstock on Citrus Fruit Quality: A Review	15
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review	15
A Review on Phytochemical Composition and Potential Health-promoting Properties of Walnuts	15
Crafty Marketing: An Evaluation of Distinctive Criteria for “Craft” Beer	15
The Applications of Hyperspectral Imaging Technology for Agricultural Products Quality Analysis: A Review	15
The Role of Probiotics in Purine Metabolism, Hyperuricemia and Gout: Mechanisms and Interventions	15
Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations	15
Stingless bee honey: a precious but unregulated product - reality and expectations	14
Mustard Seeds as a Bioactive Component of Food	14
Biogenic Amine Detection Systems for Intelligent Packaging Concepts: Meat and Meat Products	14
A Review on Campylobacteriosis Associated with Poultry Meat Consumption	14
Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions	14
High Intensity Ultrasound Processing in Liquid Foods	14
Improving the nutritional quality of pulses via germination	14
A Holistic View of the Genetic Factors Involved in Triggering Hydrolytic and Oxidative Rancidity of Rice Bran Lipids	14
A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species	14
Artificial Dyes: Health Risks and the Need for Revision of International Regulations	14
Factors Affecting the Physicochemical Properties and Chemical Composition of Bee’s Honey	13
Does Traceability Lead to Food Authentication? A Systematic Review from A European Perspective	13
Enrichment of Cakes and Cookies with Pulse Flours. A Review	13
Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application	13
Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores	13
Nutritional Value, Health-promoting Benefits and Food Application of Sea Buckthorn	13
The Quest for Phenolic Compounds from Seaweed: Nutrition, Biological Activities and Applications	12
Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes	12
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects	12
Bioactive Components and Health Functions of Oat	12
Recent Advances in Pectin-based Nanoencapsulation for Enhancing the Bioavailability of Bioactive Compounds: Curcumin Oral Bioavailability	12
Coix Seed: A Review of Its Physicochemical Composition, Bioactivity, Processing, Application, Functionality, and Safety Aspects	12
Recent Development in Bioactive Peptides from Plant and Animal Products and Their Impact on the Human Health	12
A Critical Review on the Nutritional and Medicinal Profiles of Garlic’s ( Allium sativum L.) Bioactive Compounds	12
Edible Insects: Techno-functional Properties Food and Feed Applications and Biological Potential	12
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science	12
Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications	12
Determination and Occurrence of Alkenylbenzenes, Pyrrolizidine and Tropane Alkaloids in Spices, Herbs, Teas, and Other Plant-derived Food Products Using Chromatographic Methods: Review from 2010–2020	11
Phoenix DactyliferaL. Date Fruit By-products Outgoing and Potential Novel Trends of Phytochemical, Nutritive and Medicinal Merits	11
Ultrasound on Milk Decontamination: Potential and Limitations Against Foodborne Pathogens and Spoilage Bacteria	11
Dynamic variation of amino acid content during black tea processing: A review	11
Recent Applications of Vibrational Spectroscopic Techniques in the Grain Industry	11
Strategies to Combat Antimicrobial Resistance from Farm to Table	11
Novel Technologies for Flavor Formation in the Processing of Meat Products: A Review	11
Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy	11
Nutritional and Technical Aspect of Tiger Nut and Its Micro-constituents: An Overview	10
Ultrasonic Emulsification of Milk Proteins Stabilized Primary and Double Emulsions: A Review	10
Recent Trends in the Management of Mango By-products	10
Phytochemical and Nutritional Profiling of Tomatoes; Impact of Processing on Bioavailability - A Comprehensive Review	10
A Comprehensive Review of Bunium persicum: A Valuable Medicinal Spice	10
Hesperidin-An Emerging Bioactive Compound against Metabolic Diseases and Its Potential Biosynthesis Pathway in Microorganism.	10
Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction	10