OOIR: Observatory of International Research

Papers

(The H4-Index of Comprehensive Reviews in Food Science and Food Safety is 62. 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 2021-08-01 to 2025-08-01.)

Article	Citations
Giving Credit Where Credit is Due	230
Advances in riboswitch‐based biosensor as food samples detection tool	186
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review	169
Organizational unlearning: A risky food safety strategy?	164
A comprehensive overview of emerging processing techniques and detection methods for seafood allergens	155
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects	149
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain	141
Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review	136
Potential implications of oxidative modification on dietary protein nutritional value: A review	135
Specific surface modification of liposomes for gut targeting of food bioactive agents	133
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems	122
Dietary N‐epsilon‐carboxymethyllysine as for a major glycotoxin in foods: A review	121
Calcium carbide (CaC₂) ripening in fruits: Health risks, non‐destructive detection, quality control, and regulatory frameworks	120
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review	120
An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables	116
The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives	114
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects	112
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain	110
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships	107
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing	104
Front Cover: Cover Image, Volume 21, Issue 6	100
Back Cover: Cover Image, Volume 21, Issue 2	98
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables	97
Innovations in nondestructive assessment of baked products: Current trends and future prospects	87
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications	86

Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights	86
Prioritization of chemical food safety hazards in the European feed supply chain	85
Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage	84
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables	82
Improving food drying performance by cold plasma pretreatment: A systematic review	82
Wheat starch structure–function relationship in breadmaking: A review	82
New year, new journal policies	81
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety	81
Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods	79
	78
Oral enzymatic detoxification system: Insights obtained from proteome analysis to understand its potential impact on aroma metabolization	76
Enhancing traceability of wheat quality through the supply chain	76
Market intelligence for guiding crop improvement: A systematic review of stakeholder preference studies in the rice sector in the Global South and beyond	76
Antioxidant peptides: Overview of production, properties, and applications in food systems	75
Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review	75
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions	75
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation	74
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication	72
Olive byproducts and their bioactive compounds as a valuable source for food packaging applications	71
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies	70
The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods	70
Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf‐life extension	69
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?	68
Front Cover: Cover Image, Volume 21, Issue 5	68
The occurrence, role, and management strategies for phytic acid in foods	68
Functional microbiome assembly in food environments: addressing sustainable development challenges	67
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications	67
From bytes to bites: Advancing the food industry with three‐dimensional food printing	66
Smart conducting polymer innovations for sustainable and safe food packaging technologies	66
Application of radio frequency energy in processing of fruit and vegetable products	65
Potential of 3D printing in development of foods for special medical purpose: A review	65
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products	64
Double Network as a Design Paradigm for Structuring Emulsion Gels in Food	63
Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films	63
Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review	63
Issue Information	62
Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?	62