OOIR: Observatory of International Research

Papers

(The H4-Index of Trends in Food Science & Technology is 95. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	475
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	450
Portable devices and machine learning-assisted lateral flow assay for food safety analysis: Developments and perspectives	260
Are metabolite markers of food intake ready for real-world application? Systematic review with dose response meta-analyses	255
Application of synthetic biology in the cultured meat production	237
Strategic valorization of heterogeneous organic wastes for sustainable food packaging: A circular economy approach	235
Advances in antimicrobial peptides for food systems: A review of applications, species-specific targets, and strategies to enhance specificity	209
Protein corona of food nanoparticles: Implications for biological responses and future research directions	205
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	204
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	198
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	197
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	197
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	181
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	180
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	179
Bacteriophages as additives in edible films and coatings	176
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	172
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	165
Recent advances in crispness retention of microwaveable frozen pre-fried foods	164
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	160
Integrative modelling of fractionation, functionality, and environmental-economic trade-offs to support the transition to sustainable plant based ingredients	160
Protein-based grafting modification in the food industry: Technology, applications and prospects	156
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	155
Functional substances and therapeutic potential of kumquat essential oil	149
Reprint of: Precision nutrition: A review of current approaches and future endeavors	147

Rhodoxanthin: The new hit of the natural carotenoids market?	147
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	146
Editorial Board and Contents	144
Editorial Board	144
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	142
An integrated approach can improve China's food additives security	141
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	140
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	140
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	139
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	139
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	138
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	137
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	135
Towards effective labelling of foods. An international perspective on safety and nutrition	135
Critical review of cultivated meat from a Nordic perspective	135
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	134
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions	132
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	131
Progress in the application of spray-type antibacterial coatings for disinfection	131
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	130
Supramolecular self-assembly for probiotic delivery in food system: responsive strategies, multifunctional carriers, future perspectives	126
Upcycling of food waste: Trends in food science and technology related to Sustainable Development Goals (SDGs)	126
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	125
Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease	125
Machine learning-powered multi-omics for food microbiology and smarter food safety	122
Trends in smart surface-enhanced Raman scattering sensors for food hazards	122
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	121
Editorial Board	121
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	120
The role of oil forms in extrusion for plant-based meat analog design: A review	120
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	120
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	119
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	118
From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	117
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	116
Antioxidant dietary fibre: A structure-function journey	114
Editorial Board and Contents	114
Editorial Board	114
Editorial Board	114
Cellular fluorescence imaging technology for food risk and function evaluation	113
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	112
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	111
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	111
Causal inference in food safety: Methods, applications, and future prospects	111
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	109
Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits	109
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	108
Paper-based microfluidics for food safety and quality analysis	107
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	107
Emerging applications of cold plasma technology in cereal grains and products	107

Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	106
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	106
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	105
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	105
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	105
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	105
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	103
Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review	101
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	101
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	101
A critical review of intrinsic and extrinsic antimicrobial properties of insects	100
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	99
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	98
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	98
Recent advancements of optical, electrochemical, and photoelectrochemical transducer-based microfluidic devices for pesticide and mycotoxins in food and water	98
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	98
Non-destructive testing techniques (NDTTs) for microbial contamination in cheese: A review	97
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	97
Oleofoams and whipped emulsions: Formation, characterization, and future role in the food industry	97
Beyond aroma: A review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes	96
Review of edible Australian flora for colour and flavour additives: Appraisal of suitability and ethicality for bushfoods as natural additives to facilitate new industry growth	95
Application of hydrogen-assisted freezing technology: Promises and challenges	95
Food modelling strategies and approaches for knowledge transfer	95
Editorial Board and Contents	95