OOIR: Observatory of International Research

Papers

(The H4-Index of British Food Journal is 34. 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 2021-10-01 to 2025-10-01.)

Article	Citations
Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	118
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	104
Determinants of healthy diet choices during austerity in Greece	90
A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	78
Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties	72
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	66
Food discourse: ethics and aesthetics on Instagram	61
Drivers of liking and value perception for a new apple cultivar in Italy	60
Evaluation of protein digestibility and iodine bioavailability in raw and cooked Sargassum fusiforme (harvey) setchell using in vitro methods	54
Chinese consumers’ dish value: a best–worst scaling approach	54
A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis	53
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	52
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	48
Eating with a purpose: how food-sharing labels influence favourable consumer responses to restaurants	47
The phantom of ghost kitchens: examining the influence of knowledge, eWOM, perceived benefits and trust on purchase decisions	47
The nexus between green influencers and green customer citizenship behavior: do environmental self-identity and dynamic norms matter?	47
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay	46
Key factors driving reuse intention on online food delivery platforms during the COVID-19 pandemic	44
How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	44
The mediating role of quality of life on the SMEs’ online marketing capabilities: a case study of vegetarian restaurants	44
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	43
Eco-innovation of food processing and manufacturing SMEs	41
Attributes in a digital restaurant/bar menu to increase customer satisfaction: an exploratory study with stakeholders	41
Limits and potential of organic farming towards a more sustainable European agri-food system	38
Perception of non-conventional food consumption: the case of insects	38

Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	37
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	37
Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	37
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	37
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	36
Territoriality and social values: textual analysis of the #ConMuchoAcento campaign by Cruzcampo beer	35
Functional claims and consumer choice in Japan: exploring the role of packaging and regulatory focus	35
Islamic food laws: customer satisfaction effect halal purchase intention in China. Moderating role of religiosity	34
Dynamic performance development of entrepreneurial ecosystem in the agricultural sector	34
Exploring the impact of environmental dimension in corporate social responsibility on restaurants’ customer retention	34