OOIR: Observatory of International Research

Papers

(The H4-Index of Critical Reviews in Food Science and Nutrition is 60. 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 2022-01-01 to 2026-01-01.)

Article	Citations
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food	268
Recent progress of DNA walker and its applications in food safety analysis	242
Advancements in portable technology for edible vegetable oil authenticity: from species to geographical origin identification	182
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	151
Plant based food bioactives: A boon or bane for neurological disorders	130
Amadori compounds: analysis, composition in food and potential health beneficial functions	122
Food processing and processed food intake categories beyond Nova: the PFI classification	117
Food authenticity and the interactions with human health and climate change	115
The triple interactions between gut microbiota, mycobiota and host immunity	108
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	106
Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable	106
Gelatin based preservation technologies on the quality of food: a comprehensive review	101
Application of protein modeling and molecular simulation techniques in the field of food microbial contamination: principles, research status and future prospects	101
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	99
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	98
Bioactive food components for colorectal cancer prevention and treatment: A good match	94
A review on polyphenols and their potential application to reduce food allergenicity	94
Bioactive compounds: Application of albumin nanocarriers as delivery systems	87
Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes	86
Exploiting lactic acid bacteria for colorectal cancer: a recent update	84
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	83
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	81
The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise	80
Nature’s palette: An emerging frontier for coloring dairy products	80
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	80

Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	79
Dietary sialic acids: distribution, structure, and functions	79
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	79
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	79
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	79
Potential role of selenium in alleviating obesity-related iron dyshomeostasis	77
Clean-label techno-functional ingredients for baking products – a review	77
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	76
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	75
Omics biomarkers and an approach for their practical implementation to delineate health status for personalized nutrition strategies	73
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials	73
Gel performance of surimi induced by various thermal technologies: A review	72
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	70
Single-cell proteins: fermentation pathways, nutritional quality and digestibility, and a techno-economic and environmental outlook for sustainable scale-up	70
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	69
New definition of resistant starch types from the gut microbiota perspectives – a review	69
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review	68
The emerging role of milk-derived extracellular vesicles in gut pathology and cancer management	68
A comprehensive review on glycation and its potential application to reduce food allergenicity	68
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	67
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	67
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	67
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	67
Advances in prepared dish processing using efficient physical fields: A review	66
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	65
Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach	65
Green preparation, safety control and intelligent processing of high-quality tea extract	65
The application of starch-based edible film in food preservation: a comprehensive review	65
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods	65
Intestinal organoid technology and applications in probiotics	64
Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability	64
The use of various statistical methods for authenticity and detection of adulteration in fish and seafood	64
Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer	64
Unlocking the nutritional and functional potential of legume waste to produce protein ingredients	62
Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes	60
Influence of foam mat drying on the nutritional and technological potential of fruits – a review	60