OOIR: Observatory of International Research

Papers

(The H4-Index of Critical Reviews in Food Science and Nutrition is 56. 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 2021-04-01 to 2025-04-01.)

Article	Citations
Recent progress on quality improvement and detection technologies of special foods used for activities in space and aviation: a review	179
Modulating the glycemic response of starch-based foods using organic nanomaterials: strategies and opportunities	148
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	145
Alterations in sweet taste function in adults with diabetes mellitus: a systematic review and potential implications	144
Response to letter to the editor: “comment on effect of carbohydrate mouth rinse on muscle strength and muscular endurance: a systematic review with meta-analysis”	122
Food authenticity and the interactions with human health and climate change	113
The role of dietary polyphenols in alternating DNA methylation in cancer	111
Dietary sinensetin and polymethoxyflavonoids: Bioavailability and potential metabolic syndrome-related bioactivity	110
Physiological functions, pharmacological aspects and nutritional importance of green tomato- a future food	106
Preparation, structural properties, and in vitro and in vivo activities of peptides against dipeptidyl peptidase IV (DPP-IV) and α-glucosi	104
Techno-functional attributes of oilseed proteins: influence of extraction and modification techniques	102
Recent advances in biosynthesis of mycotoxin-degrading enzymes and their applications in food and feed	99
Advances of Vis/NIRS and imaging techniques assisted by AI for tea processing	93
Impact of technological processing on the bioavailability of omega-3 fatty acids in fish oil: a review	91
Recent developments for controlling microbial contamination of nuts	88
Nutritional and medicinal plants as potential sources of enzyme inhibitors toward the bioactive functional foods: an updated review	84
Recent advances of cereal β-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application	83
Sesame as a source of food allergens: clinical relevance, molecular characterization, cross-reactivity, stability toward processing and detection strategies	82
Biotechnological strategies overcoming limitations to H. pluvialis -derived astaxanthin production and Morocco’s potential	80
Generation methods, stability, detection techniques, and applications of bulk nanobubbles in agro-food industries: a review and future perspective	79
Gut microbiome responses in the metabolism of human dietary components: Implications in health and homeostasis	79
A systematic review and meta-analysis: Effects of protein hydrolysate supplementation on fat-free mass and strength in resistance-trained individuals	78
Correction	77
Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review	76
Recent advances and applications of laser-based imaging techniques in food crops and products: a critical review	76

Resistance to β-lactams in Enterobacteriaceae isolated from vegetables: a review	76
A comprehensive review of medium chain monoglycerides on metabolic pathways, nutritional and functional properties, nanotechnology formulations and applications in food system	75
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	75
Microbial tryptophan catabolism as an actionable target via diet-microbiome interactions	73
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	73
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	73
Recent progress in using zein nanoparticles-loaded nanocomposites for food packaging applications	72
Overview of advanced technologies for volatile organic compounds measurement in food quality and safety	71
The role of cereal soluble fiber in the beneficial modulation of glycometabolic gastrointestinal hormones	71
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	71
Dehydration–rehydration mechanism of vegetables at the cell-wall and cell-membrane levels and future research challenges	69
β-Galactosidase: a traditional enzyme given multiple roles through protein engineering	69
Gelatin based preservation technologies on the quality of food: a comprehensive review	68
Molecular and cellular regulatory roles of sirtuin protein	67
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	67
Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability	67
Mycotoxins along the tea supply chain: A dark side of an ancient and high valued aromatic beverage	66
Recent insights on tea metabolites, their biosynthesis and chemo-preventing effects: A review	66
The digestive behavior of pectin in human gastrointestinal tract: a review on fermentation characteristics and degradation mechanism	65
Applications of capsaicin in food industry: functionality, utilization and stabilization	63
The effect of supercritical carbon dioxide on the physiochemistry, endogenous enzymes, and nutritional composition of fruit and vegetables and its prospects for industrial application: a overview	63
The potential role of yeasts in the mitigation of health issues related to beer consumption	60
Mycotoxin risk management in maize gluten meal	59
Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease	59
Unveiling toxicity profile for food risk components: A manually curated toxicological databank of food-relevant chemicals	58
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	58
Recent advances in industrial applications of seaweeds	56
Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors	56
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	56
Synthesis, characterization and application of microbial pigments in foods as natural colors	56
Astaxanthin impact on brain: health potential and market perspective	56
The effects of ultrasound on probiotic functionality: an updated review	56