OOIR: Observatory of International Research

Papers

(The TQCC of Annual Review of Food Science and Technology is 31. 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 2022-06-01 to 2026-06-01.)

Article	Citations
	106
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents	95
Nutrition and Mental Health: Advances in Nutritional Cognitive Neuroscience	86
Status and Perspective on Green Pesticide Utilizations and Food Security	84
Microplastics in the Food System: Should We Worry?	70
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	60
Coffee and Coffee By-Products as Multifunctional Foods and Ingredients	60
The Rising Incidence of Food Allergies and Infant Food Allergies	59
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society	57
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values	53
Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis	50
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems	50
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods	48
Bifidobacterium as Keystone Species Driving Microbial Interactions in the Infant Digestive Tract	46
Optimizing Dietary Fiber Intake: Strategies for Human Nutrition and Food Science	46
Strategies to Reduce Fossil Fuel Use in Food Manufacturing	40
Protein-Rich Soft Foods for the Elderly with Swallowing Difficulties: Advances in Formulation, Characteristics, and Digestibility	37
	37
Functional Properties of Enzymatic Food Protein Hydrolysates	36
Plant-Protein Fortification of Cereal Foods: Market Insights and Nutritional Implications for the Dietary Exposome	34
The Role of Ginseng and Its Bioactive Compounds in Aging: Cells and Animal Studies	33
Microbubbles in Food Technology	32
Bacteriophages in the Dairy Industry: A Problem Solved?	31