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 2022-01-01 to 2026-01-01.)

Article	Citations
Application of Magnetic Fields in Low‐Temperatures Storage of Fruits and Vegetables	264
Back Cover: Cover Image, Volume 21, Issue 2	232
Giving Credit Where Credit is Due	200
Front Cover: Cover Image, Volume 21, Issue 6	200
Organizational unlearning: A risky food safety strategy?	199
Additional Cover: Cover Image, Volume 24, Issue 4	188
Specific surface modification of liposomes for gut targeting of food bioactive agents	186
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships	161
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review	134
Potential implications of oxidative modification on dietary protein nutritional value: A review	129
A Framework for Evaluation of New Processing Technologies in Human Milk Banking	122
Functionality Enhancement of Pullulan‐Based Composites for Food Packaging Applications	116
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review	116
Additional Cover: Cover Image, Volume 25, Issue 1	113
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems	110
Advances in riboswitch‐based biosensor as food samples detection tool	109
A comprehensive overview of emerging processing techniques and detection methods for seafood allergens	106
Wheat starch structure–function relationship in breadmaking: A review	105
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety	105
Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights	103
Innovations in nondestructive assessment of baked products: Current trends and future prospects	96
Calcium carbide (CaC ₂ ) ripening in fruits: Health risks, non‐destructive detection, quality control, and regulatory frameworks	96
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing	95
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects	94
Improving food drying performance by cold plasma pretreatment: A systematic review	93

The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain	93
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects	92
Prioritization of chemical food safety hazards in the European feed supply chain	91
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables	87
Leveraging Blockchain and AI for Biofilm Control in Food Processing Environments	86
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables	85
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain	83
An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables	82
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications	80
Front Cover: Cover Image, Volume 21, Issue 5	79
Liquefied Petroleum Gas Extraction: An Innovative, Green, and Sustainable Approach for Extracting Natural Lipophilic Compounds	79
The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives	79
Functional microbiome assembly in food environments: addressing sustainable development challenges	78
New year, new journal policies	76
	76
Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review	76
Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films	75
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation	74
Application of radio frequency energy in processing of fruit and vegetable products	73
Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf‐life extension	73
Market intelligence for guiding crop improvement: A systematic review of stakeholder preference studies in the rice sector in the Global South and beyond	73
Enhancing traceability of wheat quality through the supply chain	72
From bytes to bites: Advancing the food industry with three‐dimensional food printing	72
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products	71
A Comprehensive Review on Physical Modifications of Plant Proteins: Mechanism, Influencing Factors, Structural and Functional Properties	69
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?	69
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications	69
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication	68
The occurrence, role, and management strategies for phytic acid in foods	68
Potential of 3D printing in development of foods for special medical purpose: A review	67
Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods	67
Antioxidant peptides: Overview of production, properties, and applications in food systems	66
Olive byproducts and their bioactive compounds as a valuable source for food packaging applications	66
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies	66
Double Network as a Design Paradigm for Structuring Emulsion Gels in Food	65
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions	64
Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review	64
Smart conducting polymer innovations for sustainable and safe food packaging technologies	64
Modified Atmospheric Drying of Fruits and Vegetables: Equipment, Kinetics, and Feasibility	63
Issue Information	63
2025 Manfred Kroger Outstanding Reviewer Award Winner	63