OOIR: Observatory of International Research

Papers

(The H4-Index of Annual Review of Food Science and Technology 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 2022-05-01 to 2026-05-01.)

Article	Citations
	104
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents	87
Nutrition and Mental Health: Advances in Nutritional Cognitive Neuroscience	82
Status and Perspective on Green Pesticide Utilizations and Food Security	82
A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences	67
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates	61
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values	58
Microplastics in the Food System: Should We Worry?	58
Coffee and Coffee By-Products as Multifunctional Foods and Ingredients	54
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society	53
The Rising Incidence of Food Allergies and Infant Food Allergies	48
Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis	47
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems	47
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods	46
Strategies to Reduce Fossil Fuel Use in Food Manufacturing	46
Bifidobacterium as Keystone Species Driving Microbial Interactions in the Infant Digestive Tract	45
Optimizing Dietary Fiber Intake: Strategies for Human Nutrition and Food Science	38
Protein-Rich Soft Foods for the Elderly with Swallowing Difficulties: Advances in Formulation, Characteristics, and Digestibility	35
	35
Functional Properties of Enzymatic Food Protein Hydrolysates	33
Plant-Protein Fortification of Cereal Foods: Market Insights and Nutritional Implications for the Dietary Exposome	31
Microbubbles in Food Technology	30
The Role of Ginseng and Its Bioactive Compounds in Aging: Cells and Animal Studies	30
Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation–Produced Food Ingredients	28
Bacteriophages in the Dairy Industry: A Problem Solved?	28

Metabolic Signatures from Genebank Collections: An Underexploited Resource for Human Health?	27
Wheat Sourdough Breadmaking: A Scoping Review	26