OOIR: Observatory of International Research

Papers

(The H4-Index of Trends in Food Science & Technology is 103. 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 2020-05-01 to 2024-05-01.)

Article	Citations
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges	384
Safety of foods, food supply chain and environment within the COVID-19 pandemic	364
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review	350
Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review	293
Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era	279
A review of cellulose and its derivatives in biopolymer-based for food packaging application	277
Association between chemistry and taste of tea: A review	235
pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety	213
Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review	204
Evolving trends in SERS-based techniques for food quality and safety: A review	204
Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods	198
Physicochemical characteristics, applications and research trends of edible Pickering emulsions	198
Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions	194
Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge	183
Food-grade Pickering emulsions for encapsulation and delivery of bioactives	181
Advances in flexible surface-enhanced Raman scattering (SERS) substrates for nondestructive food detection: Fundamentals and recent applications	180
Recent insights into the extraction, characterization, and bioactivities of chitin and chitosan from insects	179
Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches	179
Scaling up difficulties and commercial aspects of edible films for food packaging: A review	177
Advances on the antioxidant peptides from edible plant sources	177
Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products	174
The next protein transition	174
Principles and recent advances in electronic nose for quality inspection of agricultural and food products	167
Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry	165
Novel technologies for the production of bioactive peptides	164

Edible insects: An overview on nutritional characteristics, safety, farming, production technologies, regulatory framework, and socio-economic and ethical implications	164
A review of recent progress on high internal-phase Pickering emulsions in food science	163
An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures	156
Chemistry, bioactivities, mode of action and industrial applications of essential oils	155
Extraction of bioactive compounds from plant materials using combination of various novel methods: A review	155
The development history and recent updates on soy protein-based meat alternatives	155
Thirty years of knowledge on sourdough fermentation: A systematic review	153
Bio-sourced polymers as alternatives to conventional food packaging materials: A review	151
Advances in optical-sensing strategies for the on-site detection of pesticides in agricultural foods	149
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels	148
Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances	148
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review	145
Antiviral potential of garlic (Allium sativum) and its organosulfur compounds: A systematic update of pre-clinical and clinical data	145
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.	145
Food proteins from animals and plants: Differences in the nutritional and functional properties	144
Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications	142
Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils	140
Encapsulation of probiotics and nutraceuticals: Applications in functional food industry	140
Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review	138
Dairy and plant proteins as natural food emulsifiers	138
Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review	135
Advances in barrier coatings and film technologies for achieving sustainable packaging of food products – A review	134
Basic principles in starch multi-scale structuration to mitigate digestibility: A review	133
Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties	132
A systematic review of drivers influencing consumer willingness to pay for organic food	132
Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods	130
Preparation and biological activities of chitosan oligosaccharides	130
Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry	130
Preparation, deproteinization and comparison of bioactive polysaccharides	129
Channelling eggshell waste to valuable and utilizable products: A comprehensive review	129
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions	129
Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes	128
Applications of cyclodextrins in food science. A review	128
A comprehensive review of cold chain logistics for fresh agricultural products: Current status, challenges, and future trends	127
Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review	126
Pulsed electric field: A potential alternative towards a sustainable food processing	126
Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods	126
Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review	126
Electrical systems for pulsed electric field applications in the food industry: An engineering perspective	125
State-of-the-art review of dark tea: From chemistry to health benefits	125
Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications	125
A systematic review on the recent advances of the energy efficiency improvements in non-conventional food drying technologies	124
Efficient extraction of deep image features using convolutional neural network (CNN) for applications in detecting and analysing complex food matrices	124
Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products	122
A review on the effects of light-emitting diode (LED) light on the nutrients of sprouts and microgreens	122
A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods	120
Development of active food packaging via incorporation of biopolymeric nanocarriers containing essential oils	120
Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example	120
Advanced properties of gluten-free cookies, cakes, and crackers: A review	119
Applications of nitric oxide and melatonin in improving postharvest fruit quality and the separate and crosstalk biochemical mechanisms	118

Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?	117
Metal–organic frameworks (MOFs) based chemosensors/biosensors for analysis of food contaminants	117
Finding flexitarians: Current studies on meat eaters and meat reducers	117
Antibacterial mechanisms and applications of metal-organic frameworks and their derived nanomaterials	116
Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges	116
Synthesis of metal-organic frameworks (MOFs) and its application in food packaging: A critical review	116
Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review	115
Advanced applications of chitosan-based hydrogels: From biosensors to intelligent food packaging system	114
Oilseeds beyond oil: Press cakes and meals supplying global protein requirements	114
An overview of intelligent freshness indicator packaging for food quality and safety monitoring	113
Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future	111
Latest developments in polyphenol recovery and purification from plant by-products: A review	110
A review of recent trends in the development of the microbial safety of fruits and vegetables	110
A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives	109
Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin	108
Oilseed proteins – Properties and application as a food ingredient	108
Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review	107
4D printing: Recent advances and proposals in the food sector	107
The potentials and challenges of using microalgae as an ingredient to produce meat analogues	107
Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins	107
Formation, structure and properties of the starch-polyphenol inclusion complex: A review	106
Dynamic balancing of intestinal short-chain fatty acids: The crucial role of bacterial metabolism	106
Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions	106
Edible polymers: An insight into its application in food, biomedicine and cosmetics	106
Supply chain resilience reactive strategies for food SMEs in coping to COVID-19 crisis	106
Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review	106
Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles	104
A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits	104
Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential	103
Plant extract mediated silver nanoparticles and their applications as antimicrobials and in sustainable food packaging: A state-of-the-art review	103