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 2021-04-01 to 2025-04-01.)

Article	Citations
Influence of Jerusalem artichoke on microbial and chemical characteristics of water kefir production	104
Harmonising flavours: How arousing music and sound influence food perception and emotional responses	97
Optimization of ingredient composition for meat analogue prepared from Manila tamarind protein isolate by freeze texturization	91
Ottoman inspirations in Palestinian Cuisine	77
Can the image of food mislead the brain? Neurogastronomy research with EEG and emotion recognition	59
Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir	58
Improvement of functional couscous formulation using ancient wheat and pseudocereals	52
Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium	52
How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time	50
How can gastronomy impact the social change of a vulnerable population assisted by social programs? The case of Brazilian social gastronomy	42
Microbiological and sensory characterization of kombucha SCOBY for culinary applications	39
A study into chefs’ smoking behavior and the effect thereof on the amount of salt in restaurant dishes	37
Cinnamon: The historic spice, medicinal uses, and flavour chemistry	36
Study on volatile metabolites and microbial community in the fermentation process of black tea (Jiuqu hongmei tea)	36
How does food neophobia affect local food preferences?	36
Effect of homogenisation in foam and emulsion mix beverage colloidal system: A case in Teh Tarik	34
Coriander (cilantro): A most divisive herb	34
The effect of openness to experience personality trait of kitchen staff on creativity potential: The mediating effect of food neophobia and the moderating effect of occupational self-efficacy	33
Development of fermented products with enriched fiber and micronutrients by using underutilized cereal-legume milling by-products as novel food ingredients	32
Social representations of cooking and homemade meals	31
Editorial Board	31
Perceived impact of quarantine period on food craving, power of food, and the Mediterranean Diet: The dark side of pandemic fear	29
Editorial Board	29
Nature versus machine: A pilot study using a semi-trained culinary panel to perform sensory evaluation of robot-cultivated basil affected by mechanically induced stress	27
Editorial Board	27

Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread	26
Editorial Board	26
Gastronomic experiences: Motives, activities, and teleology	26
Consumer perception of a new non-dairy functional beverage optimized made from lactic acid bacteria fermented date fruit extract	26