OOIR: Observatory of International Research

Papers

(The H4-Index of Comprehensive Reviews in Food Science and Food Safety is 63. 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 2021-11-01 to 2025-11-01.)

Article	Citations
An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables	249
A comprehensive overview of emerging processing techniques and detection methods for seafood allergens	203
Leveraging Blockchain and AI for Biofilm Control in Food Processing Environments	188
The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives	187
Innovations in nondestructive assessment of baked products: Current trends and future prospects	180
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships	172
Application of Magnetic Fields in Low‐Temperatures Storage of Fruits and Vegetables	160
Prioritization of chemical food safety hazards in the European feed supply chain	156
Improving food drying performance by cold plasma pretreatment: A systematic review	155
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review	154
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing	143
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects	133
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain	128
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety	122
A Framework for Evaluation of New Processing Technologies in Human Milk Banking	115
Giving Credit Where Credit is Due	112
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain	110
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems	109
Wheat starch structure–function relationship in breadmaking: A review	106
Organizational unlearning: A risky food safety strategy?	102
Additional Cover: Cover Image, Volume 24, Issue 4	100
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables	98
Back Cover: Cover Image, Volume 21, Issue 2	97
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects	96
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review	92

Potential implications of oxidative modification on dietary protein nutritional value: A review	91
Advances in riboswitch‐based biosensor as food samples detection tool	89
Front Cover: Cover Image, Volume 21, Issue 6	88
Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights	88
Specific surface modification of liposomes for gut targeting of food bioactive agents	88
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications	85
Calcium carbide (CaC ₂ ) ripening in fruits: Health risks, non‐destructive detection, quality control, and regulatory frameworks	85
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables	85
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication	84
Front Cover: Cover Image, Volume 21, Issue 5	83
Smart conducting polymer innovations for sustainable and safe food packaging technologies	79
Potential of 3D printing in development of foods for special medical purpose: A review	78
The occurrence, role, and management strategies for phytic acid in foods	78
Functional microbiome assembly in food environments: addressing sustainable development challenges	77
Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review	76
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications	76
	76
Antioxidant peptides: Overview of production, properties, and applications in food systems	75
Market intelligence for guiding crop improvement: A systematic review of stakeholder preference studies in the rice sector in the Global South and beyond	75
Olive byproducts and their bioactive compounds as a valuable source for food packaging applications	73
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products	73
From bytes to bites: Advancing the food industry with three‐dimensional food printing	73
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies	73
New year, new journal policies	72
The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods	72
Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf‐life extension	70
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?	70
Double Network as a Design Paradigm for Structuring Emulsion Gels in Food	69
A Comprehensive Review on Physical Modifications of Plant Proteins: Mechanism, Influencing Factors, Structural and Functional Properties	69
Liquefied Petroleum Gas Extraction: An Innovative, Green, and Sustainable Approach for Extracting Natural Lipophilic Compounds	69
Enhancing traceability of wheat quality through the supply chain	68
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions	66
Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review	66
Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films	65
Application of radio frequency energy in processing of fruit and vegetable products	64
Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods	64
Modified Atmospheric Drying of Fruits and Vegetables: Equipment, Kinetics, and Feasibility	63
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation	63
The need for an integrated multi‐OMICs approach in microbiome science in the food system	63
Strategies for Fresh‐Cut Apple Preservation: Recent Advances and Future Prospects	63