OOIR: Observatory of International Research

Papers

(The median citation count of Annual Review of Food Science and Technology is 13. 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
	98
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents	77
Natural Transformation in Gram-Positive Bacteria and Its Biotechnological Relevance to Lactic Acid Bacteria	75
Status and Perspective on Green Pesticide Utilizations and Food Security	73
A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences	72
	55
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates	55
The Rising Incidence of Food Allergies and Infant Food Allergies	53
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society	52
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values	48
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems	41
Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis	40
Strategies to Reduce Fossil Fuel Use in Food Manufacturing	37
The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity	35
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods	34
The Role of Ginseng and Its Bioactive Compounds in Aging: Cells and Animal Studies	32
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers	31
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction	31
Wheat Sourdough Breadmaking: A Scoping Review	31
Microbubbles in Food Technology	31
Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review	30
Metabolic Signatures from Genebank Collections: An Underexploited Resource for Human Health?	28
Bacteriophages in the Dairy Industry: A Problem Solved?	28
Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation–Produced Food Ingredients	27
Recent Advances in Nontargeted Screening of Chemical Hazards in Foodstuffs	27

Feeding the Body Through the Skin: Ethosomes and Transethosomes as a New Topical Delivery System for Bioactive Compounds	26
Life Cycle Assessment on Environmental Sustainability of Food Processing	26
Starter Culture Development and Innovation for Novel Fermented Foods	26
Decarbonizing the Food System with Microbes and Carbon-Neutral Feedstocks	24
High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications	23
Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods	23
Mild Fractionation for More Sustainable Food Ingredients	22
The Next Food Revolution Is Here: Recombinant Microbial Production of Milk and Egg Proteins by Precision Fermentation	19
Change Meat Resistance: Systematic Literature Review on Consumer Resistance to the Alternative Protein Transition	18
Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain	18
How Diet and Lifestyle Can Fine-Tune Gut Microbiomes for Healthy Aging	17
Engineering Nutritionally Improved Edible Plant Oils	16
Predicting Personalized Responses to Dietary Fiber Interventions: Opportunities for Modulation of the Gut Microbiome to Improve Health	16
Plant-Based Proteins: The Good, Bad, and Ugly	16
Solid-State Fermented Plant Foods as New Protein Sources	16
Current Perspectives on Food Oral Processing	15
Enzymatic Approaches for Structuring Starch to Improve Functionality	14
Precision Processing for Value-Added Fats and Oils	14
Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms	13
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)	13
How Can AI Help Improve Food Safety?	13