OOIR: Observatory of International Research

Papers

(The H4-Index of Current Opinion in Food Science is 51. 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 2021-04-01 to 2025-04-01.)

Article	Citations
Editorial Board	237
Lipidomics in grape and wine research: past, present and future applications	169
Editorial overview: Food emulsions	152
Editorial overview: Acrylamide: What is known after two decades	147
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	133
Editorial Board	132
Editorial Board	131
Editorial overview: Food microbiology	126
Editorial Board	122
Editorial Board	113
Editorial overview: From mechanisms and phenomena description, to design of new processes for different needs and environments: Engineering and Processing as strategies to enhance food products	113
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	108
Current and emerging issues in chemical food safety	106
Application prospects and opportunities of inorganic nanomaterials for enzyme immobilization in the food-processing industry	98
The structure design and application of oxidized polysaccharides delivery systems for controlled uptake and release of food functional ingredients	95
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	91
Next-generation probiotics delivery: innovations and applications of single-cell encapsulation	91
Metabolic syndrome and synbiotic targeting of the gut microbiome	87
Yeast viruses and their implications in fermented foods and beverages	81
Consumer perceptions towards healthier meat products	81
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review	81
Genetic variation in sensation affects food liking and intake	81
Latest development in low-pressure osmotic-based membrane separation for liquid food concentration: a review	80
Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods	79
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	77

Bacillus spp. as a strategy to control fungi and mycotoxins in food	76
Pet food safety: emerging bacterial hazards and implications for public health	72
Advances in smartphone-based biosensors for food testing	71
Persistence of SARS-CoV-2 on surfaces and relevance to the food industry	70
Food glycomics in food science: recent advances and future perspectives	69
Aqueous biphasic systems as a key tool for food processing	68
Microbially produced short-chain carboxylic acids are ancient food biopreservatives with complex mode of action	68
Overcoming challenges in microalgal bioprocessing through data-driven and computational approaches	67
An overview of mycotoxin biomarker application in exposome-health studies	66
External application of RNA interference (RNAi): an innovative tool for controlling fungi during food storage	65
Contemporary bioinformatics and cheminformatics support for food peptidomics	62
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis	61
Potential in microwave combined with hot air for home cooking	60
Strain-level identification of bacteria persisting in food and in food processing facilities: when do two isolates represent the same strain and which tools identify a strain?	60
Microbial diversity and ecology of bottled water	59
Rheology of wheat flour dough at mixing	59
Editorial Board	59
Foodomics: a new perspective on gut probiotics nutrition and health research	58
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition	58
Static and semi-dynamic in vitro digestion methods: state of the art and recent achievements towards standardization	56
Liquid microbial lipase — recent applications and expanded use through immobilization	54
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	54
Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract	52
Recent advances in the health benefits of pea protein (Pisum sativum): bioactive peptides and the interaction with the gut microbiome	51
Recent advances in predictive microbiology: theory and application of conversion from population dynamics to individual cell heterogeneity during inactivation process	51
Proposing processomics as the methodology of food quality monitoring: reconceptualization, opportunities, and challenges	51