OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Gastronomy and Food Science is 27. 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 2021-09-01 to 2025-09-01.)

Article	Citations
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy	114
The nonlinear responses of food intake to temperature	91
Editorial Board	69
Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread	65
Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization	52
Peking duck, anyone? An analysis of international tourist food perceptions and influence factors	44
Harmonising flavours: How arousing music and sound influence food perception and emotional responses	44
Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle	44
Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs	40
Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”	39
How to define gastronomic identity from Cultural Studies: The Peruvian case	38
Exploring the changes in flavor compounds during the storage of clear oil hot pot seasoning	38
Coriander (cilantro): A most divisive herb	36
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods	34
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions	34
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	32
Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism	31
Cooking guidelines for planetary health: A gap between nutrition and sustainability	31
Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone)	30
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health	28
Sustainable restaurants in Barcelona: From popular cuisine to sustainable gourmet menus	28
Sustainable food dishes: Selection of indicators for their evaluation and communication in Chilean foodservices	28
Nutritional and functional properties of corn tortillas added with cabbage as an option for diabetes management	28
Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology	28
Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken	28

Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis	27
Tackling food waste management: Professional training in the public interest	27
In the interest of the nation: Swedish fika	27