OOIR: Observatory of International Research

Papers

(The TQCC of Current Opinion in Food Science is 18. 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
Editorial Board	161
Editorial Board	135
Editorial overview: Food microbiology	117
Editorial Board	105
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	97
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	95
Dietary proanthocyanidins for improving gut immune health	88
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	86
Update on emerging sensory methodologies applied to investigating dairy products	83
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	81
Edible microbiome and dietary microbiota: bridging two interrelated concepts	80
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	76
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review	74
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	68
Contemporary bioinformatics and cheminformatics support for food peptidomics	68
Challenges and trends in the industrial production and application of cellooligosaccharides	66
Editorial Overview: Food microbiology	65
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	61
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	60
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	58
Foods to deliver immune-supporting nutrients	57
Safety assessment of botanicals: cutting through complexity	55
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	55
Unconventional sources of vegetable proteins: technological properties	54
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	53

Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	53
Demystification of fermented foods by omics technologies	52
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	51
Marine resources and cancer therapy: from current evidence to challenges for functional foods development	48
Elemental metabolomics: food elemental assessment could reveal geographical origin	48
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	48
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	47
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	47
Sensory research in the post-COVID era — turning challenges into opportunities	46
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review	45
Physical barrier effects of dietary fibers on lowering starch digestibility	44
Taste perception and oral microbiota: recent advances and future perspectives	44
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	42
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	40
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	38
From field to fork: the benefits of Trichoderma spp. in food quality and safety	38
Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement	37
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	36
Cereal-derived polyphenols and their bioactive properties	35
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	35
Supercritical fluid technology for agrifood materials processing	35
Can tribology be a tool to help tailor food for elderly population?	35
Probiotic and microbiota engineering for practical applications	34
The use of biowaste for the production of biodegradable superabsorbent materials	33
Fluid mechanics in food engineering	32
Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods	32
Phytochemical characteristics and biological activities of Rhus chinensis Mill.: a review	31
Challenges in the measurement of acrylamide in food by confirmatory methods	31
Natural compounds of plant origin in the control of fungi and mycotoxins in foods	30
Production of food flavor and color by synthetic biology	30
Per- and polyfluoroalkyl substances in food and their contribution to human exposure	30
The effect of health-related claims on consumers’ sensory perception	29
Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation	29
Recent advances in dietary phytochemicals against Alzheimer’s disease: extraction and multitarget evaluation of their effects	29
Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease	29
Production of meat alternatives using live cells, cultures and plant proteins	28
Editorial overview: Functional Foods and Nutrition: The science of foods for health — a year in review	28
Behind the veil: a multidisciplinary discussion on protein–microwave interactions	28
Impedometric analysis applied to food microbiology	28
Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences	28
Recent developments in norovirus interactions with bacteria	27
Rediscovering the nutrition of whole foods: the emerging role of gut microbiota	27
Emerging alternatives to control fungal contamination	26
Decoding the visual aesthetics of bubble trains in sparkling drinks	26
Formation of acrylamide in coffee	26
Engineering strategies for food fortification	26
New insights into cross-contamination of fresh-produce	26
Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture	26
What next for mycoprotein?	25
The structure design and application of oxidized polysaccharides delivery systems for controlled uptake and release of food functional ingredients	25

Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae	25
A review of the alternative protein industry	25
Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector	25
Alternative proteins and gut health: balancing sustainability and uncertainty	24
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition	24
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis	24
Back to the future: will today’s new varietal and “free-from” wines shape the wine experience of tomorrow?	24
Acrylamide in sugar products	23
Glycerolysis structured oils as natural fat replacements	23
Editorial Board	23
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics	23
Use of temporal sensory evaluation methods with consumers: a position paper	23
Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract	23
Associating probiotics and alcohol for the production of fermented alcoholic beverages	22
Editorial Board	22
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	22
Editorial overview: Foodomics focusing on food nutrition and health	22
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	22
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives	22
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	22
Association between diagnostic imaging and biochemical markers: a possible tool for monitoring metabolic disorders	21
A practical evaluation of biometric measures for understanding the consumer experience during direct product evaluation: current and future perspectives	21
Plant polysaccharides: sources, structures, and antidiabetic effects	21
Crocin-loaded nanocarriers; approaches and applications	21
Microbial valorization of fruit processing waste: opportunities, challenges, and strategies	21
Mathematical modeling of food thermal processing: current and future challenges	21
Caenorhabditis elegans: a nature present for advanced food science	21
Edible insect proteins: how can they be a driver for food innovation?	21
Ensuring food safety: microbiological risk assessment strategies	20
Novel functional properties and applications of steviol glycosides in foods	20
The shift from meat to plant-based proteins: consumers and public policy	20
Sustainable oil-based ingredients with health benefits for food colloids and products	19
What are the main sensory attributes that determine the acceptance of meat alternatives?	19
Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing	19
Dry sanitization in the food industry: a review	19
Multiomics technology approaches in blue foods	19
Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties	19
Editorial Board	18
Delivery of curcumin through colloidal systems and its applications in functional foods	18
Insights into protein digestion in plant-based meat analogs	18
In vitro digestibility of plant proteins: strategies for improvement and health implications	18
Health benefits of dietary polyphenols: insight into interindividual variability in absorption and metabolism	18
Current perspectives on the survival and persistence of Listeria monocytogenes in the fresh produce processing industry	18
Biological properties of bioactive compounds from brewers’ spent grain: current trends, challenges, and perspectives	18
How nuclear magnetic resonance contributes to food authentication: current trends and perspectives	18