OOIR: Observatory of International Research

Papers

(The H4-Index of Current Opinion in Food Science is 37. 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
Editorial Board	193
Editorial Board	166
Editorial Board	154
Edible microbiome and dietary microbiota: bridging two interrelated concepts	107
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	104
Challenges and trends in the industrial production and application of cellooligosaccharides	95
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	86
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	75
Dietary proanthocyanidins for improving gut immune health	75
Contemporary bioinformatics and cheminformatics support for food peptidomics	75
Update on emerging sensory methodologies applied to investigating dairy products	71
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	70
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	69
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	66
Demystification of fermented foods by omics technologies	64
Editorial Overview: Food microbiology	64
Safety assessment of botanicals: cutting through complexity	63
Unconventional sources of vegetable proteins: technological properties	58
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	57
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	56
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	56
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	54
Measurement of food texture: human perspective vs material perspective	53
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	48
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	48

Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	47
Sensory research in the post-COVID era — turning challenges into opportunities	46
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	46
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	46
Food texture engineering: linking molecular characterization, oral processing, and digestion	45
Physical barrier effects of dietary fibers on lowering starch digestibility	42
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	40
Taste perception and oral microbiota: recent advances and future perspectives	39
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	39
Cereal-derived polyphenols and their bioactive properties	38
Can tribology be a tool to help tailor food for elderly population?	37
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	37
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	37
Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement	37