OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Gastronomy and Food Science is 28. 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
Exploring the changes in flavor compounds during the storage of clear oil hot pot seasoning	130
The nonlinear responses of food intake to temperature	98
Cooking guidelines for planetary health: A gap between nutrition and sustainability	70
Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle	54
Editorial Board	50
Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”	41
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods	41
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy	41
Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs	40
Coriander (cilantro): A most divisive herb	40
Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread	40
How to define gastronomic identity from Cultural Studies: The Peruvian case	36
Harmonising flavours: How arousing music and sound influence food perception and emotional responses	35
Peking duck, anyone? An analysis of international tourist food perceptions and influence factors	34
Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism	33
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	32
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions	32
Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization	32
Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis	31
In the interest of the nation: Swedish fika	31
The multisensory science and aesthetics of teaware	30
Development of food and gastronomy in the sub-Antarctic end of the world	30
Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology	29
New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyond	29
Consumer segmentation and participation drivers in community-supported agriculture: A choice experiment and partial least squares structural equation modelling approach	28

Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis	28
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles	28
Characterization of key aroma-active compounds in soy sauce "Guoqi" after Chinese cooking by GC×GC-O-MS	28
Umami-enhancing effect of Agaricus bisporus-pork bone stocks based on the EUC value and sensory evaluation	28