OOIR: Observatory of International Research

Papers

(The H4-Index of Critical Reviews in Food Science and Nutrition is 55. 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
Potential role of selenium in alleviating obesity-related iron dyshomeostasis	198
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	171
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food	171
A systematic review and meta-analysis: Effects of protein hydrolysate supplementation on fat-free mass and strength in resistance-trained individuals	121
A comprehensive review on glycation and its potential application to reduce food allergenicity	120
Exploiting lactic acid bacteria for colorectal cancer: a recent update	117
Amadori compounds: analysis, composition in food and potential health beneficial functions	117
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	116
Effects of probiotics on bone mineral density and bone turnover: A systematic review	105
Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology	98
Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability	91
Food authenticity and the interactions with human health and climate change	90
Omics biomarkers and an approach for their practical implementation to delineate health status for personalized nutrition strategies	90
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	87
The application of starch-based edible film in food preservation: a comprehensive review	85
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	85
Plant based food bioactives: A boon or bane for neurological disorders	84
The effect of guar gum consumption on the lipid profile in type 2 diabetes mellitus: a systematic review and meta-analysis of randomized controlled trials	84
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	83
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	82
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	81
Nature’s palette: An emerging frontier for coloring dairy products	79
A review on polyphenols and their potential application to reduce food allergenicity	78
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	78
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	76

Dietary sialic acids: distribution, structure, and functions	75
Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable	75
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials	74
New definition of resistant starch types from the gut microbiota perspectives – a review	72
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	71
Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach	68
Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes	67
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	67
Bioactive compounds: Application of albumin nanocarriers as delivery systems	66
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	65
Gel performance of surimi induced by various thermal technologies: A review	65
Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review	64
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	63
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review	63
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	63
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	61
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	61
Bioactive food components for colorectal cancer prevention and treatment: A good match	60
Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer	60
The triple interactions between gut microbiota, mycobiota and host immunity	59
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	59
The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise	58
Clean-label techno-functional ingredients for baking products – a review	58
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods	58
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	57
Green preparation, safety control and intelligent processing of high-quality tea extract	57
Advances in prepared dish processing using efficient physical fields: A review	56
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	56
Gelatin based preservation technologies on the quality of food: a comprehensive review	56
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	56
The emerging roles of next-generation metabolomics in critical care nutrition	55
Dietary phytochemicals as modulators of human pregnane X receptor	55
The opioid excess theory in autism spectrum disorders - is it worth investigating further?	55