OOIR: Observatory of International Research

Papers

(The TQCC of Annual Review of Food Science and Technology is 28. 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
Microplastics in the Food System: Should We Worry?	58
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values	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
Strategies to Reduce Fossil Fuel Use in Food Manufacturing	46
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods	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
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	28