OOIR: Observatory of International Research

Papers

(The H4-Index of Critical Reviews in Food Science and Nutrition is 61. 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 2022-08-01 to 2026-08-01.)

Article	Citations
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	197
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	196
Dietary sialic acids: distribution, structure, and functions	150
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food	141
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	141
Plant based food bioactives: A boon or bane for neurological disorders	134
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	133
Exploiting lactic acid bacteria for colorectal cancer: a recent update	130
Advancements in portable technology for edible vegetable oil authenticity: from species to geographical origin identification	120
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	117
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	107
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	105
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	104
Targeting gut microbiota and bile acid metabolism: dual regulatory strategies of dietary polyphenols against atherosclerosis	104
Recent progress of DNA walker and its applications in food safety analysis	102
Determinants of potentially toxic element concentrations in human milk: a scoping review	99
Nature’s palette: An emerging frontier for coloring dairy products	95
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	94
A comprehensive review on glycation and its potential application to reduce food allergenicity	93
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	92
The emerging role of milk-derived extracellular vesicles in gut pathology and cancer management	90
Food authenticity and the interactions with human health and climate change	89
Wastes in the stone fruit supply chain—a review of sources, causes, and sustainable transformation opportunities	86
Amadori compounds: analysis, composition in food and potential health beneficial functions	86
Bridging epidemiological evidence and dietary health impact models: a structured approach for selecting risk-outcome pairs	86

The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	84
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	79
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials	79
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	79
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	78
Application of protein modeling and molecular simulation techniques in the field of food microbial contamination: principles, research status and future prospects	76
Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable	75
The application of starch-based edible film in food preservation: a comprehensive review	73
Single-cell proteins: fermentation pathways, nutritional quality and digestibility, and a techno-economic and environmental outlook for sustainable scale-up	71
The industrial formulation fallacy: a critical appraisal of the Nova classification system	71
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	70
Gelatin based preservation technologies on the quality of food: a comprehensive review	70
Food processing and processed food intake categories beyond Nova: the PFI classification	70
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	69
Gel performance of surimi induced by various thermal technologies: A review	69
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	68
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	68
Green preparation, safety control and intelligent processing of high-quality tea extract	67
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	67
Omics biomarkers and an approach for their practical implementation to delineate health status for personalized nutrition strategies	67
Advances in prepared dish processing using efficient physical fields: A review	67
The useful biological properties of sucrose esters: Opportunities for the development of new functional foods	67
Intestinal organoid technology and applications in probiotics	66
Influence of ozone treatment on functional and rheological characteristics of food products: an updated review	66
The use of various statistical methods for authenticity and detection of adulteration in fish and seafood	65
Bioactive sulforaphane from cruciferous vegetables: advances in biosynthesis, metabolism, bioavailability, delivery, health benefits, and applications	65
Polysaccharides from edible macroalgae: their extraction, purification, and therapeutic potentials in inflammation and oxidative stress-related diseases	65
The impact of exercise and probiotic supplementation on the gut microbiota and management of gestational diabetes mellitus: a critical review	65
Influence of foam mat drying on the nutritional and technological potential of fruits – a review	64
Gut microbiome-based strategies for host health and disease	64
Developments in food neonicotinoids detection: novel recognition strategies, advanced chemical sensing techniques, and recent applications	63
Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review	63
Unlocking the nutritional and functional potential of legume waste to produce protein ingredients	62
Anticancer activity of broccoli, its organosulfur and polyphenolic compounds	61
Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption	61
Natural polysaccharides as multifunctional regulators of energy metabolism: mechanisms, structure-activity relationships, and cross-disease applications	61