OOIR: Observatory of International Research

Papers

(The H4-Index of Critical Reviews in Food Science and Nutrition is 57. 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 2021-08-01 to 2025-08-01.)

Article	Citations
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food	197
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	187
Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes	133
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	129
Application of protein modeling and molecular simulation techniques in the field of food microbial contamination: principles, research status and future prospects	123
The application of starch-based edible film in food preservation: a comprehensive review	102
Advances in prepared dish processing using efficient physical fields: A review	100
Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable	94
Exploiting lactic acid bacteria for colorectal cancer: a recent update	93
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	92
Green preparation, safety control and intelligent processing of high-quality tea extract	91
Effects of probiotics on bone mineral density and bone turnover: A systematic review	91
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	90
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	90
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	88
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials	86
Amadori compounds: analysis, composition in food and potential health beneficial functions	86
Plant based food bioactives: A boon or bane for neurological disorders	83
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	83
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	82
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	81
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	79
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	75
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	71
Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review	71

The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	70
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	69
Bioactive food components for colorectal cancer prevention and treatment: A good match	68
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	68
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	67
Potential role of selenium in alleviating obesity-related iron dyshomeostasis	67
Omics biomarkers and an approach for their practical implementation to delineate health status for personalized nutrition strategies	67
Bioactive compounds: Application of albumin nanocarriers as delivery systems	65
Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer	65
Dietary sialic acids: distribution, structure, and functions	64
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	64
Gelatin based preservation technologies on the quality of food: a comprehensive review	64
Gel performance of surimi induced by various thermal technologies: A review	64
New definition of resistant starch types from the gut microbiota perspectives – a review	64
A comprehensive review on glycation and its potential application to reduce food allergenicity	63
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	63
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	63
Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability	62
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review	61
The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise	60
Clean-label techno-functional ingredients for baking products – a review	59
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	59
Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach	59
A review on polyphenols and their potential application to reduce food allergenicity	59
Food authenticity and the interactions with human health and climate change	58
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods	58
Nature’s palette: An emerging frontier for coloring dairy products	58
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	58
The triple interactions between gut microbiota, mycobiota and host immunity	58
Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review	57
Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice	57
Influence of foam mat drying on the nutritional and technological potential of fruits – a review	57
Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review	57
The potential use of Zymomonas mobilis for the food industry	57