OOIR: Observatory of International Research

Papers

(The median citation count of Annual Review of Food Science and Technology is 8. 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
Precision Processing for Value-Added Fats and Oils	84
	65
	62
Innovative Treatments Enhancing the Functionality of Gut Microbiota to Improve Quality and Microbiological Safety of Foods of Animal Origin	60
Enzymatic Approaches for Structuring Starch to Improve Functionality	46
Recent Advances in Nontargeted Screening of Chemical Hazards in Foodstuffs	44
Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms	42
How Can AI Help Improve Food Safety?	42
Life Cycle Assessment on Environmental Sustainability of Food Processing	39
Feeding the Body Through the Skin: Ethosomes and Transethosomes as a New Topical Delivery System for Bioactive Compounds	34
Scalable Processes for Culturing Meat Using Edible Scaffolds	34
Starter Culture Development and Innovation for Novel Fermented Foods	33
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems	31
Bioinformatic Approaches for Characterizing Molecular Structure and Function of Food Proteins	30
Sensory Analysis and Consumer Preference: Best Practices	25
Natural Transformation in Gram-Positive Bacteria and Its Biotechnological Relevance to Lactic Acid Bacteria	24
Lacto-Fermented Fruits and Vegetables: Bioactive Components and Effects on Human Health	23
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods	23
Nonconventional Technologies in Lipid Modifications	22
Exploring the Frontiers of Nanopore Sequencing in Food Safety and Food Microbiology	22
High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications	20
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents	20
Fabrication, Functional Properties, and Potential Applications of Mixed Gellan–Polysaccharide Systems: A Review	19
The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity	19
Decarbonizing the Food System with Microbes and Carbon-Neutral Feedstocks	18

Role of Scavenger Receptor B1 (SR-B1) in Improving Food Benefits for Human Health	18
Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis	18
Bioavailability of Food Polyphenols: Current State of Knowledge	18
Current Understanding of Modes of Action of Multicomponent Bioactive Phytochemicals: Potential for Nutraceuticals and Antimicrobials	17
Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health	16
Medium- and Long-Chain Triacylglycerol: Preparation, Health Benefits, and Food Utilization	16
Strategies to Reduce Fossil Fuel Use in Food Manufacturing	16
Down the Rabbit Hole: How Digital Media Shapes Public Perceptions of Food Science and Technology Research (And How We Can Safeguard Science Integrity and Credibility)	14
The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts	12
Microgreens for Home, Commercial, and Space Farming: A Comprehensive Update of the Most Recent Developments	11
A Comprehensive Understanding of Camellia sinensis Tea Metabolome: From Tea Plants to Processed Teas	11
Status and Perspective on Green Pesticide Utilizations and Food Security	10
Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods	10
Psyllium: A Nutraceutical and Functional Ingredient in Foods	9
Addressing Consumer Desires for Sustainable Food Systems: Contentions and Compromises	9
Biotechnology in Future Food Lipids: Opportunities and Challenges	8
Elderberry, an Ancient Remedy: A Comprehensive Study of the Bioactive Compounds in Three Sambucus nigra L. Subspecies	8
Mycoprotein: A Healthy and Sustainable Source of Alternative Protein-Based Foods	8
Next-Generation Plant-Based Foods: Challenges and Opportunities	8
Mechano-Bactericidal Surfaces: Mechanisms, Nanofabrication, and Prospects for Food Applications	8
Mild Fractionation for More Sustainable Food Ingredients	8