OOIR: Observatory of International Research

Papers

(The TQCC of Current Opinion in Food Science is 19. 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 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
Editorial Board	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
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
Yeast viruses and their implications in fermented foods and beverages	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
Microbially produced short-chain carboxylic acids are ancient food biopreservatives with complex mode of action	68
Aqueous biphasic systems as a key tool for food processing	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
Rheology of wheat flour dough at mixing	59
Editorial Board	59
Microbial diversity and ecology of bottled water	59
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition	58
Foodomics: a new perspective on gut probiotics nutrition and health research	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
Influence of nut structure and processing on lipid bioaccessibility and absorption	49
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	49
Recent advances in meat color research	49
The (gradual) development of emotion measurement for food	48
Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae	47
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	46
Advances in bacteriophage-mediated control strategies to reduce bacterial virulence	45
Dimensional reduction of meat structure to create novel applications	45
Enzyme-aided oil and oilseed processing: opportunities and challenges	44
Starch nutritional quality: beyond intraluminal digestion in response to current trends	44
A quick look to the use of time domain nuclear magnetic resonance relaxometry and magnetic resonance imaging for food quality applications	44
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives	44
Glycerolysis structured oils as natural fat replacements	44
Acrylamide in sugar products	43
All food processes have a residual risk, some are small, some very small and some are extremely small: zero risk does not exist	43
Use and limitations of genome-scale metabolic models in food microbiology	43
Akkermansia muciniphila, an important link between dietary fiber and host health	42
Cruciferous vegetables as sources of nitrate in meat products	42
The global overview of the occurrence of mycotoxins in cereals: a three-year survey	42
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics	41
Advances in yeast preservation: physiological aspects for cell perpetuation	41
The starch hydrolysis and aroma retention caused by salivary α-amylase during oral processing of food	40
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	40
Enhancing the bioavailability of encapsulated hydrophobic nutraceuticals: Insights from in vitro, in vivo, and clinical studies	40

Recent advances in targeted manipulation of the gut microbiome by prebiotics: from taxonomic composition to metabolic function	40
Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences	39
Acrylamide: perspectives from international, national, and regional exposure assessments	39
Use of temporal sensory evaluation methods with consumers: a position paper	38
Towards valorisation of indigenous traditional fermented milk: mabisi as a model	38
Conventional versus green extraction techniques — a comparative perspective	37
Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies	37
Fortifying foods with synbiotic and postbiotic preparations of the probiotic yeast, Saccharomyces boulardii	36
Current and future challenges in starch research	36
Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function	36
Update on emerging sensory methodologies applied to investigating dairy products	36
Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks	36
Microplastics in drinking water? Present state of knowledge and open questions	36
Dietary proanthocyanidins for improving gut immune health	35
Recent advances in the microbial production of human milk oligosaccharides	35
Challenges and opportunities for sensory and consumer science in new cultivar development and fresh produce marketing	34
Protein factors affecting the quality of infant formula: optimization, limitations, and opportunities	34
Editorial Board	33
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	33
Milk fat globule membrane ingredients and their potential applications for human health and performance	33
Ensuring food safety: microbiological risk assessment strategies	32
Probiotics and bioactive ingredients from fermented foods for the effective prevention and regulation of hyperuricemia	32
Bacterial spore inactivation by non-thermal technologies: resistance and inactivation mechanisms	31
Chlorine tolerance in foodborne pathogens: definitions, identification methods, and mechanisms	31
Recent advances in anti-adhesion mechanism of natural antimicrobial agents on fresh produce	30
Maillard reaction-based conjugates as carrier strategies for delivery of bioactive compounds: A review	30
Precision fermentation to advance fungal food fermentations	30
Applications of synthetic microbial consortia in biological control of mycotoxins and fungi	29
Edible insect proteins: how can they be a driver for food innovation?	29
Multisensory marketing: effects of environmental aroma cues on perception, appetite, and consumption of foods and drinks	29
Low resolution food fingerprinting: vibrational spectroscopic methods for nondestructive food authentication	28
Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification	28
Ciguatera toxins, a potential health risk emerging in Europe: overview of progress and challenges	28
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	27
Expanded metabolic diversity of Propionibacterium freudenreichii potentiates novel applications in food biotechnology	27
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	27
Unexpected possible consequences of plastic packaging reuse	27
How to think about the future of food? Speculative design and design fiction applied to consumer research	27
Schizophyllum commune (Fries) mushroom: a review on its nutritional components, antioxidative, and anti-inflammatory properties	26
Improving the utility of surrogates intended for foodborne pathogen preventive control validations	26
Editorial Overview: Food microbiology	26
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	25
Unlocking the potential of amaranth, chia, and quinoa to alleviate the food crisis: a review	25
Genomic insights into probiotic metabolism of dietary carbohydrates, proteins, and fats	25
Gaps and solutions for large scale production of cultured meat: a review on last findings	24
Cattle, swine, poultry, and fish cells for meat production: addressing challenges of co-culture and the innovative approaches for muscle and fat integration	24
Risks associated with the consumption of irrigation water contaminated produce: on the role of quantitative microbial risk assessment	23
Recent progress on nano-carriers fabrication for food applications with special reference to olive oil-based systems	23
Microplastics in edible salt: a literature review focusing on uncertainty related with measured minimum cutoff sizes	23
Foodomics in meat quality	23
Novel functional properties and applications of steviol glycosides in foods	23
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	22
Food-grade microgel capsules tailored for anti-obesity strategies through microfluidic preparation	22
Nanoencapsulated essential oils as a sustainable approach for control of fungal and mycotoxin contamination of food commodities	22
Biological activity and toxicity of plant nutraceuticals: an overview	22
How recent approaches to improve the nutritional quality of chocolate affect processing and consumer acceptance	22
Yeast domestication in fermented food and beverages: past research and new avenues	22
Crocin-loaded nanocarriers; approaches and applications	21
Editorial Board	21
The role of probiotic foods in acute pancreatitis: current status and future directions	21
Editorial overview: Food bioprocessing	20
Design of shear-based microfluidic channels for production and stability assessment of food emulsions	20
Association between diagnostic imaging and biochemical markers: a possible tool for monitoring metabolic disorders	20
Towards efficient use of data, models and tools in food microbiology	20
Editorial overview — Food engineering and processing 2022	20
Editorial overview: Mycotoxins in food products: current challenges and perspectives	20
Editorial overview: Foodomics focusing on food nutrition and health	20
Designing polymeric interactions toward smart particles	19
Recent progress in the application of plasma-activated water (PAW) for food decontamination	19
Traditional and novel approaches to derive health-based guidance values for pesticides	19
Protein-stabilized interfaces in multiphase food: comparing structure-function relations of plant-based and animal-based proteins	19
Does Mediterranean diet could have a role on age at menopause and in the management of vasomotor menopausal symptoms? The viewpoint of the endocrinological nutritionist	19
Environmental microbiome mapping as a strategy to improve quality and safety in the food industry	19
Unconventional sources of vegetable proteins: technological properties	19
Cooking in space: current situation, needs, and perspectives	19
Mathematical modeling of food thermal processing: current and future challenges	19
Nutritional quality and nutrient bioaccessibility in sourdough bread	19
Progress towards the production of potatoes and cereals with low acrylamide-forming potential	19