OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Gastronomy and Food Science is 30. 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 2022-06-01 to 2026-06-01.)

Article	Citations
Editorial Board	89
Peking duck, anyone? An analysis of international tourist food perceptions and influence factors	70
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	52
Harmonising flavours: How arousing music and sound influence food perception and emotional responses	50
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy	50
The nonlinear responses of food intake to temperature	48
Codonopsis pilosula and Astragalus membranaceus improve the active ingredient and antioxidant properties and enhance the flavor composition of chicken soup	47
Virtual reality for multisensory evaluation: effects of contextual environments, musical genres, and audiovisual congruence on consumer perception and acceptance	47
Exploring the changes in flavor compounds during the storage of clear oil hot pot seasoning	46
Going against the herd: how to be a vegan in a patriarchal, meat-centric society	46
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions	44
Cooking guidelines for planetary health: A gap between nutrition and sustainability	44
Coriander (cilantro): A most divisive herb	41
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods	40
Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”	40
Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread	40
Can umami modulate sour taste to enhance consumer liking? An EEG neurogastronomy study	40
Impact of sous vide process on the quality of beef tournedo	39
When algorithms plate: Can AI-generated aesthetics rival reality?	39
Social representations of food waste among young Brazilians: A weekday vs. weekend analysis	39
Carbon footprint assessment of the Isparta ceremonial Menu: Preserving tradition through sustainability	36
Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism	36
Introducing indigenous and orphan crops (IOCs) in a menu: A case study inquiry into the attitude formation of diners	35
Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis	35
Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone)	33

Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles	33
The multisensory science and aesthetics of teaware	33
Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology	33
Review on pempek, a traditional fishcake from South Sumatra, Indonesia: History, nutritional aspects, current development, and innovation	32
Roe gastronomy	32
Quality of wholemeal pasta made with pigmented and ancient wheats	30