OOIR: Observatory of International Research

Papers

(The H4-Index of Trends in Food Science & Technology is 94. 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 2022-01-01 to 2026-01-01.)

Article	Citations
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	494
Rhodoxanthin: The new hit of the natural carotenoids market?	490
Editorial Board	274
Strategic valorization of heterogeneous organic wastes for sustainable food packaging: A circular economy approach	265
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	252
Reprint of: Precision nutrition: A review of current approaches and future endeavors	234
An integrated approach can improve China's food additives security	225
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	219
Integrative modelling of fractionation, functionality, and environmental-economic trade-offs to support the transition to sustainable plant based ingredients	213
Advances in antimicrobial peptides for food systems: A review of applications, species-specific targets, and strategies to enhance specificity	213
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	202
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	194
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	186
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	183
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	179
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	170
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	169
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	169
Functional substances and therapeutic potential of kumquat essential oil	168
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	157
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	157
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	153
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions	150
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	149
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	148

Electrospun nanofibers and nanoemulsions for phytochemical delivery in functional foods: A comparative review	147
Recent advances in micro/mesoporous nanocomposites for electrochemical detection of food contaminants: synthesis, physicochemical properties, and applications	146
Progress in the application of spray-type antibacterial coatings for disinfection	146
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	145
Protein-based grafting modification in the food industry: Technology, applications and prospects	145
Portable devices and machine learning-assisted lateral flow assay for food safety analysis: Developments and perspectives	144
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	144
Protein corona of food nanoparticles: Implications for biological responses and future research directions	144
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	142
Recent advances in crispness retention of microwaveable frozen pre-fried foods	141
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	140
Application of synthetic biology in the cultured meat production	137
Critical review of cultivated meat from a Nordic perspective	136
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	132
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	132
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	131
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	130
Are metabolite markers of food intake ready for real-world application? Systematic review with dose response meta-analyses	127
Bacteriophages as additives in edible films and coatings	127
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	127
Editorial Board	125
Upcycling of food waste: Trends in food science and technology related to Sustainable Development Goals (SDGs)	125
Supramolecular self-assembly for probiotic delivery in food system: responsive strategies, multifunctional carriers, future perspectives	125
Editorial Board and Contents	124
Editorial Board	123
Editorial Board	122
Cellular fluorescence imaging technology for food risk and function evaluation	121
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	120
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	117
Emerging frontiers in water-in-oil-in-water emulsion systems: Synergistic interfacial-gelation strategies for stability optimization and multifunctional applications	117
Unlocking the nutraceutical promise of edible flowers: An AI-driven approach to comprehensive chemical profiling	116
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	114
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	113
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	113
A critical review of intrinsic and extrinsic antimicrobial properties of insects	113
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	112
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	111
Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease	111
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	111
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	111
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	110
The role of oil forms in extrusion for plant-based meat analog design: A review	110
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	109
Trends in smart surface-enhanced Raman scattering sensors for food hazards	106
Bile salt hydrolase: A key target for developing high-performance probiotics	105
Causal inference in food safety: Methods, applications, and future prospects	105
Rational design of Whey protein–polysaccharide delivery systems: Synergistic mechanisms and advanced applications	105
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	104
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	104
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	103

Antioxidant dietary fibre: A structure-function journey	103
Emerging applications of cold plasma technology in cereal grains and products	103
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	102
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	102
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	101
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	101
From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	99
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	99
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	99
Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits	98
Recent advancements of optical, electrochemical, and photoelectrochemical transducer-based microfluidic devices for pesticide and mycotoxins in food and water	98
Machine learning-powered multi-omics for food microbiology and smarter food safety	97
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	97
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	97
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	96
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	96
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	95
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	94
Non-destructive testing techniques (NDTTs) for microbial contamination in cheese: A review	94
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	94