OOIR: Observatory of International Research

Papers

(The H4-Index of Comprehensive Reviews in Food Science and Food Safety 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 2021-06-01 to 2025-06-01.)

Article	Citations
Giving Credit Where Credit is Due	211
Issue Information	175
Back Cover: Cover Image, Volume 21, Issue 2	150
Front Cover: Cover Image, Volume 21, Issue 6	146
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships	145
Calcium carbide (CaC₂) ripening in fruits: Health risks, non‐destructive detection, quality control, and regulatory frameworks	139
The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives	138
Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization	130
Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage	125
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review	124
A comprehensive overview of emerging processing techniques and detection methods for seafood allergens	122
Advances in riboswitch‐based biosensor as food samples detection tool	116
Potential implications of oxidative modification on dietary protein nutritional value: A review	113
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects	110
Dietary N‐epsilon‐carboxymethyllysine as for a major glycotoxin in foods: A review	109
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety	105
Prioritization of chemical food safety hazards in the European feed supply chain	105
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain	104
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables	101
Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review	98
Innovations in nondestructive assessment of baked products: Current trends and future prospects	96
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables	95
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review	94
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects	93
Organizational unlearning: A risky food safety strategy?	90

Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing	87
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain	86
An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables	83
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications	80
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems	79
Specific surface modification of liposomes for gut targeting of food bioactive agents	78
Improving food drying performance by cold plasma pretreatment: A systematic review	78
New year, new journal policies	77
Wheat starch structure–function relationship in breadmaking: A review	77
Front Cover: Cover Image, Volume 21, Issue 5	76
Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf‐life extension	74
	74
Functional microbiome assembly in food environments: addressing sustainable development challenges	74
Smart conducting polymer innovations for sustainable and safe food packaging technologies	73
Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review	72
From bytes to bites: Advancing the food industry with three‐dimensional food printing	71
Oral enzymatic detoxification system: Insights obtained from proteome analysis to understand its potential impact on aroma metabolization	70
Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods	70
Olive byproducts and their bioactive compounds as a valuable source for food packaging applications	70
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies	69
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?	69
Double Network as a Design Paradigm for Structuring Emulsion Gels in Food	68
Market intelligence for guiding crop improvement: A systematic review of stakeholder preference studies in the rice sector in the Global South and beyond	67
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation	67
Application of radio frequency energy in processing of fruit and vegetable products	67
Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review	66
The occurrence, role, and management strategies for phytic acid in foods	66
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products	66
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication	65
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications	64
Potential of 3D printing in development of foods for special medical purpose: A review	64
The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods	63
Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films	63
Enhancing traceability of wheat quality through the supply chain	62
Nanomaterial interfaces designed with different biorecognition elements for biosensing of key foodborne pathogens	61
Antioxidant peptides: Overview of production, properties, and applications in food systems	61
Effect of processing technologies on the digestibility of egg proteins	61
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions	61
Factors influencing the fate of chemical food safety hazards in the terrestrial circular primary food production system—A comprehensive review	61
Issue Information	61