OOIR: Observatory of International Research

Papers

(The H4-Index of Comprehensive Reviews in Food Science and Food Safety 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 2021-04-01 to 2025-04-01.)

Article	Citations
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review	351
Issue Information	192
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review	187
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain	152
Strategies for the identification and sensory evaluation of volatile constituents in wine	138
The clean label trend: An ineffective heuristic that disserves both consumers and the food industry?	137
A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies	135
Extraction of protein from food waste: An overview of current status and opportunities	133
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing	130
Review of factors affecting citrus polyphenol bioavailability and their importance in designing in vitro, animal, and intervention studies	124
Front Cover: Cover Image, Volume 21, Issue 6	121
	120
Issue Information	115
	111
	111
Informative and corrective responsive packaging: Advances in farm‐to‐fork monitoring and remediation of food quality and safety	109
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review	106
Plant leaf proteins for food applications: Opportunities and challenges	105
Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications	102
Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate	102
Analytical strategies for the determination of biogenic amines in dairy products	97
Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis	97
Dry fractionation process operations in the production of protein concentrates: A review	95
Zinc oxide nanomaterials: Safeguarding food quality and sustainability	93
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications	90

Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications	90
Organizational unlearning: A risky food safety strategy?	87
Structure–functionality relationship and modification strategies of oat protein: Challenges and opportunities	87
Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress	86
N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction	85
Back Cover: Cover Image, Volume 21, Issue 2	85
Front Cover: Cover Image, Volume 21, Issue 5	84
Front Cover: Cover Image, Volume 22, Issue 3	81
Animal‐derived food allergen: A review on the available crystal structure and new insights into structural epitope	81
Giving Credit Where Credit is Due	81
Fostering Success	81
Additional Cover: Cover Image, Volume 23, Issue 3	76
Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices	73
Improving the microbiological safety and quality of aquatic products using nonthermal processing	73
Upconversion nanoparticles‐modified aptasensors for highly sensitive mycotoxin detection for food quality and safety	72
	72
Advances in strawberry postharvest preservation and packaging: A comprehensive review	71
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain	71
Insights into chemometric algorithms for quality attributes and hazards detection in foodstuffs using Raman/surface enhanced Raman spectroscopy	70
Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices	70
Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review	69
A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods	68
	66
Intrinsic and extrinsic factors influencing Bacillus cereus spore inactivation in spices and herbs: Thermal and non‐thermal sterilization approaches	65
Date palm (Phoenix dactylifera) bioactive constituents and their applications as natural multifunctional ingredients in health‐promoting foods and nutraceuticals: A comprehensive review	65
Recent innovations for improving the techno‐functional properties of plant‐based egg analogs and egg‐mimicking products to promote their industrialization and commercialization	65
Wrapping up the 22nd year of Comprehensive Reviews	65
Current insights into yeast application for reduction of patulin contamination in foods: A comprehensive review	64
Dietary N‐epsilon‐carboxymethyllysine as for a major glycotoxin in foods: A review	64
Prioritization of chemical food safety hazards in the European feed supply chain	63
	63
Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies	62
Microplastics from face masks: Unraveling combined toxicity with environmental hazards and their impacts on food safety	61
Innovative food supply chain through spatial computing technologies: A review	61
Food‐grade carrageenans and their implications in health and disease	61
Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties	60
Peptide hydrogels: Synthesis, properties, and applications in food science	60
The underlying mechanism of bacterial spore germination: An update review	60
Polysaccharide‐based biosorbents for cholesterol and bile salts in gastric‐intestinal passage: Advances and future trends	60