OOIR: Observatory of International Research

Papers

(The H4-Index of British Food Journal is 32. 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 2022-08-01 to 2026-08-01.)

Article	Citations
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	125
The power of personalization: Generation Z's emotional response to AI food marketing under the EU AI act	120
Profiling consumer olive oil preferences: shopping behaviours, health orientations and green values	97
Key factors driving reuse intention on online food delivery platforms during the COVID-19 pandemic	68
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	67
Attributes in a digital restaurant/bar menu to increase customer satisfaction: an exploratory study with stakeholders	52
How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	51
The impact of ingredient disclosure on the sensory perception and purchase intent of cricket-flour-enriched bread among young women	50
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	50
Eating with a purpose: how food-sharing labels influence favourable consumer responses to restaurants	47
Behavioural drivers of internet of things adoption in food consumption	46
Chinese consumers’ dish value: a best–worst scaling approach	43
The phantom of ghost kitchens: examining the influence of knowledge, eWOM, perceived benefits and trust on purchase decisions	43
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	42
The nexus between green influencers and green customer citizenship behavior: do environmental self-identity and dynamic norms matter?	42
Heterogeneity in quantity, scope and target connection in food sector firms’ reporting of sustainability indicators – examples from Sweden	42
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	41
Eco-innovation of food processing and manufacturing SMEs	40
The mediating role of quality of life on the SMEs’ online marketing capabilities: a case study of vegetarian restaurants	40
Honey authentication using AI-based pollen analysis: a UK review	40
Food discourse: ethics and aesthetics on Instagram	39
Perception of non-conventional food consumption: the case of insects	39
Unleashing the potential of social media celebrities to promote food waste reduction in educational institutions: developing an extended model based on the value-belief-norm theory	39
Understanding drivers of food waste reduction behavior in online food ordering	37
A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis	36

A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	35
Drivers of liking and value perception for a new apple cultivar in Italy	34
Social identity and intent to try cultured-meat: beyond locavorism and cultural openness	34
Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	33
Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	33
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	32
Territoriality and social values: textual analysis of the #ConMuchoAcento campaign by Cruzcampo beer	32
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	32
Limits and potential of organic farming towards a more sustainable European agri-food system	32
Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	32