OOIR: Observatory of International Research

Papers

(The H4-Index of British Food Journal is 35. 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 2021-07-01 to 2025-07-01.)

Article	Citations
Accounting conservatism and income smoothing practices in EU food and drink industry	106
Finish your plate! Food disposition behaviour among late adolescents	96
Evaluation of protein digestibility and iodine bioavailability in raw and cooked Sargassum fusiforme (harvey) setchell using in vitro methods	87
Perception of non-conventional food consumption: the case of insects	73
Self-efficacy, habit strength, health locus of control and response to the personalised nutrition Food4Me intervention study	69
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay	68
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	68
A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	61
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	59
Drivers of liking and value perception for a new apple cultivar in Italy	56
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	55
Limits and potential of organic farming towards a more sustainable European agri-food system	53
How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	53
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	53
Food discourse: ethics and aesthetics on Instagram	51
Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties	50
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	50
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	46
The mediating role of quality of life on the SMEs’ online marketing capabilities: a case study of vegetarian restaurants	46
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	45
Chinese consumers’ dish value: a best–worst scaling approach	44
Determinants of healthy diet choices during austerity in Greece	44
A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis	44
Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	42
Eco-innovation of food processing and manufacturing SMEs	42

Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	42
Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	41
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	40
Food well-being: a review of its conceptualization and measurement	39
Eating with a purpose: how food-sharing labels influence favourable consumer responses to restaurants	39
Cannabis and web marketing strategies-A study of Colorado cannabis vendors	39
Ultrasound irradiation of grapes: effect on the anthocyanin profile of “Isabella” juice	38
Improving poultry meat and sales channels to address food safety concerns: consumers' preferences on poultry meat attributes	37
Behavioural intentions towards cultured meat: the role of personal values, domain-specific innovativeness and distrust in scientists	37
Compassionate consumption: how solidarity shapes purchase intentions	37
Defining risk reduction strategies for tourists with specific food needs: a qualitative approach	35
Food-related lifestyles across generations	35
Restaurant waiting staff's intention to dissuade customers from over-ordering: an extended theory of planned behaviour	35
How do purchase preferences moderate the impact of time and price sensitivity on the purchase intention of customers on online-to-offline (O2O) delivery platforms?	35