OOIR: Observatory of International Research

Papers

(The H4-Index of Trends in Food Science & Technology is 98. 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 2021-09-01 to 2025-09-01.)

Article	Citations
An integrated approach can improve China's food additives security	436
Editorial Board	418
Editorial Board and Contents	288
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	280
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	244
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	240
Protein corona of food nanoparticles: Implications for biological responses and future research directions	226
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	216
Rhodoxanthin: The new hit of the natural carotenoids market?	212
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	211
Health claims’ text clarity, perceived healthiness of extra-virgin olive oil, and arousal: An experiment using FaceReader	193
Protein-based grafting modification in the food industry: Technology, applications and prospects	185
Towards effective labelling of foods. An international perspective on safety and nutrition	184
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	183
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	183
Portable devices and machine learning-assisted lateral flow assay for food safety analysis: Developments and perspectives	182
Are metabolite markers of food intake ready for real-world application? Systematic review with dose response meta-analyses	181
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	179
Critical review of cultivated meat from a Nordic perspective	174
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	172
Functional substances and therapeutic potential of kumquat essential oil	170
Bacteriophages as additives in edible films and coatings	169
Progress in the application of spray-type antibacterial coatings for disinfection	162
Reprint of: Precision nutrition: A review of current approaches and future endeavors	161
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	160

Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	156
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	156
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	150
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	150
Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols	148
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	146
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	145
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions	145
Bioactive and intelligent starch-based films: A review	144
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	139
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	138
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	137
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	137
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	137
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	136
Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications	136
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	135
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	134
The application of virtual reality in food consumer behavior research: A systematic review	132
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	131
Recent advances in crispness retention of microwaveable frozen pre-fried foods	131
Editorial Board	130
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	127
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	126
Machine learning-powered multi-omics for food microbiology and smarter food safety	126
Trends in smart surface-enhanced Raman scattering sensors for food hazards	124
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	124
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	123
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	122
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	122
Editorial Board and Contents	121
Editorial Board	121
Editorial Board	120
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	120
Editorial Board and Contents	120
Cellular fluorescence imaging technology for food risk and function evaluation	119
Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits	118
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	118
Antioxidant dietary fibre: A structure-function journey	117
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	116
Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease	116
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	114
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	114
A critical review of intrinsic and extrinsic antimicrobial properties of insects	112
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	111
Paper-based microfluidics for food safety and quality analysis	110
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	110
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	109
Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review	109
Upcycling of food waste: Trends in food science and technology related to Sustainable Development Goals (SDGs)	109

Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	109
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	107
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	106
Recent advancements of optical, electrochemical, and photoelectrochemical transducer-based microfluidic devices for pesticide and mycotoxins in food and water	106
Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review	105
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	105
Emerging applications of cold plasma technology in cereal grains and products	104
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	104
Causal inference in food safety: Methods, applications, and future prospects	103
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	102
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	102
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	102
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	102
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	101
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	101
From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	101
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	101
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	100
Prospects of artificial meat: Opportunities and challenges around consumer acceptance	100
Mastering the methods of modifying fish protein: Expanding its application in the food industry	99
Editorial Board and Contents	99
The role of food science and technology in the future partnership sustainable food systems	98
Food modelling strategies and approaches for knowledge transfer	98