OOIR: Observatory of International Research

Papers

(The median citation count of Annual Review of Food Science and Technology is 15. 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 2022-08-01 to 2026-08-01.)

Article	Citations
	117
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents	108
Status and Perspective on Green Pesticide Utilizations and Food Security	96
Nutrition and Mental Health: Advances in Nutritional Cognitive Neuroscience	93
A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences	88
Microplastics in the Food System: Should We Worry?	78
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates	76
The Rising Incidence of Food Allergies and Infant Food Allergies	70
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values	69
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society	65
Coffee and Coffee By-Products as Multifunctional Foods and Ingredients	61
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems	58
Optimizing Dietary Fiber Intake: Strategies for Human Nutrition and Food Science	55
Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis	54
Bifidobacterium as Keystone Species Driving Microbial Interactions in the Infant Digestive Tract	52
Strategies to Reduce Fossil Fuel Use in Food Manufacturing	51
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods	47
	42
Functional Properties of Enzymatic Food Protein Hydrolysates	42
Protein-Rich Soft Foods for the Elderly with Swallowing Difficulties: Advances in Formulation, Characteristics, and Digestibility	42
Plant-Protein Fortification of Cereal Foods: Market Insights and Nutritional Implications for the Dietary Exposome	41
The Role of Ginseng and Its Bioactive Compounds in Aging: Cells and Animal Studies	37
Microbubbles in Food Technology	34
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers	33
Metabolic Signatures from Genebank Collections: An Underexploited Resource for Human Health?	32

Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review	31
Bacteriophages in the Dairy Industry: A Problem Solved?	31
Wheat Sourdough Breadmaking: A Scoping Review	30
Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation–Produced Food Ingredients	29
Recent Advances in Nontargeted Screening of Chemical Hazards in Foodstuffs	28
Starter Culture Development and Innovation for Novel Fermented Foods	26
Feeding the Body Through the Skin: Ethosomes and Transethosomes as a New Topical Delivery System for Bioactive Compounds	26
High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications	24
Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods	24
Decarbonizing the Food System with Microbes and Carbon-Neutral Feedstocks	24
Aquaculture for Sustainable Human Dietary Protein	24
Mild Fractionation for More Sustainable Food Ingredients	23
Change Meat Resistance: Systematic Literature Review on Consumer Resistance to the Alternative Protein Transition	21
The Next Food Revolution Is Here: Recombinant Microbial Production of Milk and Egg Proteins by Precision Fermentation	20
Solid-State Fermented Plant Foods as New Protein Sources	19
	19
Synthetic Biology Approaches in Reducing Mycotoxin Contamination and Enhancing Food System Sustainability	18
Predicting Personalized Responses to Dietary Fiber Interventions: Opportunities for Modulation of the Gut Microbiome to Improve Health	18
Engineering Nutritionally Improved Edible Plant Oils	18
How Diet and Lifestyle Can Fine-Tune Gut Microbiomes for Healthy Aging	18
Precision Processing for Value-Added Fats and Oils	17
Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms	15