OOIR: Observatory of International Research

Papers

(The H4-Index of Current Opinion in Food Science is 46. 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 2021-10-01 to 2025-10-01.)

Article	Citations
Editorial Board	174
Editorial Board	171
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	144
Editorial Board	127
Editorial overview: Food microbiology	125
Contemporary bioinformatics and cheminformatics support for food peptidomics	105
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	103
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	100
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review	95
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	92
Challenges and trends in the industrial production and application of cellooligosaccharides	92
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	87
Update on emerging sensory methodologies applied to investigating dairy products	87
Dietary proanthocyanidins for improving gut immune health	84
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	82
Editorial Overview: Food microbiology	78
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	77
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	76
Foods to deliver immune-supporting nutrients	74
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	74
Safety assessment of botanicals: cutting through complexity	70
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	67
Demystification of fermented foods by omics technologies	66
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	63
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	63

Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain	61
Recent progress in the application of plasma-activated water (PAW) for food decontamination	60
Unconventional sources of vegetable proteins: technological properties	60
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	58
Marine resources and cancer therapy: from current evidence to challenges for functional foods development	58
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review	56
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	55
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	54
Sensory research in the post-COVID era — turning challenges into opportunities	53
Elemental metabolomics: food elemental assessment could reveal geographical origin	52
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	52
Taste perception and oral microbiota: recent advances and future perspectives	52
Bio-based antimicrobial delivery systems for improving microbial safety and quality of raw or minimally processed foods	52
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	50
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	50
Physical barrier effects of dietary fibers on lowering starch digestibility	50
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	50
Supercritical fluid technology for agrifood materials processing	49
Last decade studies on mycotoxins’ fate during food processing: an overview	48
Cereal-derived polyphenols and their bioactive properties	46
Can tribology be a tool to help tailor food for elderly population?	46
Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement	46