OOIR: Observatory of International Research

Papers

(The median citation count of Annual Review of Food Science and Technology is 10. 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 2021-06-01 to 2025-06-01.)

Article	Citations
	91
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents	69
Natural Transformation in Gram-Positive Bacteria and Its Biotechnological Relevance to Lactic Acid Bacteria	69
Status and Perspective on Green Pesticide Utilizations and Food Security	67
A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences	55
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates	49
The Rising Incidence of Food Allergies and Infant Food Allergies	45
	45
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values	43
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society	43
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems	37
Strategies to Reduce Fossil Fuel Use in Food Manufacturing	36
Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis	32
The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity	32
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods	28
Microbubbles in Food Technology	27
The Role of Ginseng and Its Bioactive Compounds in Aging: Cells and Animal Studies	27
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction	27
Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation–Produced Food Ingredients	26
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers	25
Metabolic Signatures from Genebank Collections: An Underexploited Resource for Human Health?	25
Wheat Sourdough Breadmaking: A Scoping Review	24
Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review	24
Feeding the Body Through the Skin: Ethosomes and Transethosomes as a New Topical Delivery System for Bioactive Compounds	24
Bacteriophages in the Dairy Industry: A Problem Solved?	24

Recent Advances in Nontargeted Screening of Chemical Hazards in Foodstuffs	23
Starter Culture Development and Innovation for Novel Fermented Foods	22
Decarbonizing the Food System with Microbes and Carbon-Neutral Feedstocks	21
Life Cycle Assessment on Environmental Sustainability of Food Processing	21
Mild Fractionation for More Sustainable Food Ingredients	20
Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods	20
High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications	20
Change Meat Resistance: Systematic Literature Review on Consumer Resistance to the Alternative Protein Transition	19
Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain	16
The Next Food Revolution Is Here: Recombinant Microbial Production of Milk and Egg Proteins by Precision Fermentation	15
How Diet and Lifestyle Can Fine-Tune Gut Microbiomes for Healthy Aging	15
Engineering Nutritionally Improved Edible Plant Oils	14
Predicting Personalized Responses to Dietary Fiber Interventions: Opportunities for Modulation of the Gut Microbiome to Improve Health	13
Current Perspectives on Food Oral Processing	13
Solid-State Fermented Plant Foods as New Protein Sources	13
Plant-Based Proteins: The Good, Bad, and Ugly	11
Enzymatic Approaches for Structuring Starch to Improve Functionality	10
Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms	10
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)	10
Precision Processing for Value-Added Fats and Oils	10
How Can AI Help Improve Food Safety?	10