OOIR: Observatory of International Research

Papers

(The H4-Index of Trends in Food Science & Technology is 100. 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 2021-06-01 to 2025-06-01.)

Article	Citations
An integrated approach can improve China's food additives security	451
Editorial Board	394
Editorial Board and Contents	360
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	330
Protein corona of food nanoparticles: Implications for biological responses and future research directions	296
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	257
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	251
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	247
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	238
Rhodoxanthin: The new hit of the natural carotenoids market?	225
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	219
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	211
Reprint of: Precision nutrition: A review of current approaches and future endeavors	210
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	202
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	196
Protein-based grafting modification in the food industry: Technology, applications and prospects	188
Critical review of cultivated meat from a Nordic perspective	176
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	171
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	169
Bacteriophages as additives in edible films and coatings	169
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	168
Processed food classification: Conceptualisation and challenges	167
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	163
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	163
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	162

Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	160
Functional substances and therapeutic potential of kumquat essential oil	159
Progress in the application of spray-type antibacterial coatings for disinfection	159
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	158
Recent advances in crispness retention of microwaveable frozen pre-fried foods	158
The application of virtual reality in food consumer behavior research: A systematic review	156
Towards effective labelling of foods. An international perspective on safety and nutrition	156
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	153
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	151
Bioactive and intelligent starch-based films: A review	151
Food-grade aerogels obtained from polysaccharides, proteins, and seed mucilages: Role as a carrier matrix of functional food ingredients	151
Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols	150
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	148
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions	147
Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications	147
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	146
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	146
Health claims’ text clarity, perceived healthiness of extra-virgin olive oil, and arousal: An experiment using FaceReader	145
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	145
Jaboticaba (Myrtaceae cauliflora) fruit and its by-products: Alternative sources for new foods and functional components	145
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	143
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	143
The role of emergent processing technologies in tailoring plant protein functionality: New insights	143
Cellular fluorescence imaging technology for food risk and function evaluation	142
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	142
Emerging applications of cold plasma technology in cereal grains and products	140
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	139
Editorial Board	138
Editorial Board	134
Editorial Board and Contents	134
Editorial Board and Contents	131
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	129
Causal inference in food safety: Methods, applications, and future prospects	129
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	128
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	125
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	125
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	125
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	124
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	124
A critical review of intrinsic and extrinsic antimicrobial properties of insects	124
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	123
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	122
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	122
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	122
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	121
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	120
Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits	120
Prospects of artificial meat: Opportunities and challenges around consumer acceptance	118
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	117
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	117

Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	116
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	115
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	114
Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review	114
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	114
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	113
Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile	113
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	112
Antioxidant dietary fibre: A structure-function journey	112
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	111
From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	111
Recent advancements of optical, electrochemical, and photoelectrochemical transducer-based microfluidic devices for pesticide and mycotoxins in food and water	109
Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review	108
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	107
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	107
Evaluating progress of chestnut quality: A review of recent developments	107
Paper-based microfluidics for food safety and quality analysis	106
Advancing microplastics detection and prediction: Integrating traditional methods with machine learning for environmental and food safety application	105
Edible flowers as a health promoter: An evidence-based review	104
Phytochemistry, pharmacological investigations, industrial applications, and encapsulation of Thymbra capitata L., a review	103
Editorial Board and Contents	102
Application of hydrogen-assisted freezing technology: Promises and challenges	101
Insoluble residues from soybean, rice, oat and almond -based beverage: Landscape of the product category, chemical characterisation and valorization in the food industry	101
Mastering the methods of modifying fish protein: Expanding its application in the food industry	101
Food modelling strategies and approaches for knowledge transfer	100