OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Gastronomy and Food Science is 26. 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 2021-06-01 to 2025-06-01.)

Article	Citations
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy	104
The nonlinear responses of food intake to temperature	101
Editorial Board	82
Cooking guidelines for planetary health: A gap between nutrition and sustainability	66
Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization	56
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	53
Harmonising flavours: How arousing music and sound influence food perception and emotional responses	45
Peking duck, anyone? An analysis of international tourist food perceptions and influence factors	39
Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)	39
How to define gastronomic identity from Cultural Studies: The Peruvian case	38
Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle	37
Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs	37
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods	36
Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism	35
Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread	34
Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”	33
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions	32
Coriander (cilantro): A most divisive herb	30
Nutritional and functional properties of corn tortillas added with cabbage as an option for diabetes management	30
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health	29
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles	29
Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults	29
Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone)	28
Review on pempek, a traditional fishcake from South Sumatra, Indonesia: History, nutritional aspects, current development, and innovation	27
Sustainable food dishes: Selection of indicators for their evaluation and communication in Chilean foodservices	26

Development of food and gastronomy in the sub-Antarctic end of the world	26
Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis	26
The multisensory science and aesthetics of teaware	26
Tackling food waste management: Professional training in the public interest	26
In the interest of the nation: Swedish fika	26