OOIR: Observatory of International Research

Papers

(The TQCC of Annual Review of Food Science and Technology is 34. 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 2022-01-01 to 2026-01-01.)

Article	Citations
	109
Natural Transformation in Gram-Positive Bacteria and Its Biotechnological Relevance to Lactic Acid Bacteria	94
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents	87
Status and Perspective on Green Pesticide Utilizations and Food Security	84
Microplastics in the Food System: Should We Worry?	83
A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences	70
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates	68
	67
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society	58
The Rising Incidence of Food Allergies and Infant Food Allergies	55
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values	50
Coffee and Coffee By-Products as Multifunctional Foods and Ingredients	50
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems	47
Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis	45
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods	44
Strategies to Reduce Fossil Fuel Use in Food Manufacturing	43
The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity	41
Functional Properties of Enzymatic Food Protein Hydrolysates	39
Protein-Rich Soft Foods for the Elderly with Swallowing Difficulties: Advances in Formulation, Characteristics, and Digestibility	39
Microbubbles in Food Technology	37
The Role of Ginseng and Its Bioactive Compounds in Aging: Cells and Animal Studies	37
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction	36
Bacteriophages in the Dairy Industry: A Problem Solved?	35
Metabolic Signatures from Genebank Collections: An Underexploited Resource for Human Health?	35
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers	34