OOIR: Observatory of International Research

Papers

(The TQCC of Current Opinion in Food Science is 22. 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 2020-04-01 to 2024-04-01.)

Article	Citations
Probiotic: conceptualization from a new approach	224
Consumer responses to novel and unfamiliar foods	175
Paraprobiotics and postbiotics: concepts and potential applications in dairy products	161
Conventional versus green extraction techniques — a comparative perspective	135
Sources, formulations, advanced delivery and health benefits of probiotics	123
Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products	120
Recent advances and future perspective in additive manufacturing of foods based on 3D printing	120
Recent advances in meat color research	111
Bioactive compounds produced by probiotics in food products	108
Novel strategy for developing healthy meat products replacing saturated fat with oleogels	104
Potential use of polyphenols in the battle against COVID-19	102
Impact of probiotics and prebiotics on food texture	100
Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects	98
Crystalline structures of the main components of starch	98
In vivo bioactivities of food protein-derived peptides – a current review	94
Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review	92
Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation	90
Digital twins of food process operations: the next step for food process models?	87
Burden of foodborne diseases: think global, act local	86
Bioactive-loaded nanocarriers for functional foods: from designing to bioavailability	85
The global overview of the occurrence of mycotoxins in cereals: a three-year survey	82
Plant-based milk substitutes as emerging probiotic carriers	81
Pathways of human exposure to microplastics, and estimation of the total burden	80
Innovative pre-treatments to enhance food drying: a current review	76
Big Data in food safety- A review	74

Vegetarianism as a social identity	74
Biodegradation of microplastics in food and agriculture	74
Bioavailability of nutrients from edible insects	73
Starch nanoparticles: production methods, structure, and properties for food applications	71
Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems	71
Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products	70
Starch-based biodegradable plastics: methods of production, challenges and future perspectives	68
Mycotoxins in food, recent development in food analysis and future challenges; a review	67
The use of bacteriophages for food safety	62
Factors influencing consumer perception and acceptability of insect-based foods	62
Advances in food emulsions and foams: reflections on research in the neo-Pickering era	61
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry	60
Bioethanol production from food wastes rich in carbohydrates	59
Edible mushrooms as a novel trend in the development of healthier meat products	57
Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview	57
Recent applications of regenerated cellulose films and hydrogels in food packaging	56
Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging	55
Food proteins from plants and fungi	54
Metallic-based salt substitutes to reduce sodium content in meat products	54
Bioaccessibility of bioactive peptides: recent advances and perspectives	54
Processing influences on food polyphenol profiles and biological activity	53
Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota	53
Microbial diversity and ecology of biofilms in food industry environments associated with Listeria monocytogenes persistence	53
Designing food structure to slow down digestion in starch-rich products	52
Micro(nano)plastic contaminations from soils to plants: human food risks	52
3D printing as novel tool for fruit-based functional food production	52
Recent advances in protein–polyphenol interactions focusing on structural properties related to antioxidant activities	51
Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels	51
Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product	51
Microplastics in the atmospheric compartment: a comprehensive review on methods, results on their occurrence and determining factors	50
Ethnic and industrial probiotic foods and beverages: efficacy and acceptance	50
Emerging technologies to enhance starch performance	50
Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?	49
Inclusion of seaweeds as healthy approach to formulate new low-salt meat products	49
Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science	46
Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products	46
Probiotic – friend or foe?	46
Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects	46
Environmental microbiome mapping as a strategy to improve quality and safety in the food industry	46
Microplastics in drinking water? Present state of knowledge and open questions	45
Edible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated bakery and meat products	44
Consumer perceptions towards healthier meat products	44
Recent advances on research of electrolyzed water and its applications	44
Application of metabolomics to assess milk quality and traceability	44
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products	43
Foodomics in meat quality	43
Ultrasound effect on salt reduction in meat products: a review	42
Using probiotics for mitigation of acrylamide in food products: a mini review	42
Enzymatic production of prebiotic oligosaccharides	42
Production of meat alternatives using live cells, cultures and plant proteins	41

Recent advances in the microbial and enzymatic production of aroma compounds	40
Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies	39
Non-conventional starch sources	39
Use of sensory science for the development of healthier processed meat products: a critical opinion	38
Recent research advances of lactic acid bacteria in sourdough: origin, diversity, and function	37
Food enzymes immobilization: novel carriers, techniques and applications	36
Impact of diet on gut microbiota	36
Microalgae in the meat processing chain: feed for animal production or source of techno-functional ingredients	35
Without words: the effects of packaging imagery on consumer perception and response	35
Peptidomics: new trends in food science	35
Cereal fiber: extrusion modifications for food industry	35
Fermented protein hydrolysates: biological activities and applications	35
Occurrence and fate of mycotoxins in cereals and cereal-based products: a narrative review of systematic reviews and meta-analyses studies	34
Microplastics in shellfish and implications for food safety	34
Artificial meat tenderization using plant cysteine proteases	34
Green techniques for starch modification to stabilize Pickering emulsions: a current review and future perspectives	34
Bamboo as an eco-friendly material for food and biotechnology industries	34
Impact of drinking alcohol on gut microbiota: recent perspectives on ethanol and alcoholic beverage	33
Sustainability-oriented research and innovation in ‘farm to fork’ value chains	33
On designing biomimic in vitro human and animal digestion track models: ideas, current and future devices	32
Innovative modifications in food processing to reduce the levels of mycotoxins	32
Microbial diversity of seafood	32
Data mining/machine learning methods in foodomics	32
Protein-stabilized interfaces in multiphase food: comparing structure-function relations of plant-based and animal-based proteins	32
Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products	31
New perspective approaches in controlling fungi and mycotoxins in food using emerging and green technologies	31
Biological activity and toxicity of plant nutraceuticals: an overview	31
Towards resource-efficient and cost-efficient cultured meat	31
What makes a foodborne virus: comparing coronaviruses with human noroviruses	31
Considerations of the use of the electronic tongue in sensory science	30
Microbial diversity and function of soybean paste in East Asia: what we know and what we don’t	30
Use of olive oil as fat replacer in meat emulsions	30
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta	30
Biodegradable packaging reinforced with plant-based food waste and by-products	30
Electrochemical biosensors for food bioprocess monitoring	30
Encapsulation of bioactive polyphenols by starch and their impacts on gut microbiota	30
Recent progress in the application of plasma-activated water (PAW) for food decontamination	29
Plastic waste as the potential carriers of pathogens	29
Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products	28
Food applications of bioactive marine gelatin films	28
Improving food safety practices in the foodservice industry	28
Recent advances in fabrication of edible polymer oleogels for food applications	27
Nutritional quality and nutrient bioaccessibility in sourdough bread	27
Fouling in membrane filtration for juice processing	27
Novel digital technologies implemented in sensory science and consumer perception	26
Indigenous yeasts: emerging trends and challenges in winemaking	25
Food allergenic protein conjugation with plant polyphenols for allergenicity reduction	25
Advances in typing and identification of foodborne pathogens	25
Recent advances in the production and application of nano-enabled bioactive food ingredients	25
Role of horizontal gene transfer in the dissemination of antimicrobial resistance in food animal production	25
Challenges, trends and opportunities in food processing	25
Cyclodextrin-metal-organic frameworks (CD-MOFs): main aspects and perspectives in food applications	25
Microbial biostimulants as a sustainable approach to improve the functional quality in plant-based foods: a review	25
Fortifying foods with synbiotic and postbiotic preparations of the probiotic yeast, Saccharomyces boulardii	25
Emerging technologies in food processing: impacts on sensory characteristics and consumer perception	24
Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks	24
An insight into the mechanism of interactions between mushroom polysaccharides and starch	24
The role of sensory science in the evaluation of food pairing	24
Recent advances on the microbiological and enzymatic processing for conversion of food wastes to valuable bioproducts	24
Economics applied to food safety	24
Processing as a tool to manage digestive barriers in plant-based foods: recent advances	23
Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides	23
Bacterial spore inactivation by non-thermal technologies: resistance and inactivation mechanisms	22
All food processes have a residual risk, some are small, some very small and some are extremely small: zero risk does not exist	22
Precision fermentation to advance fungal food fermentations	22
Factors contributing to Listeria monocytogenes transmission and impact on food safety	22
Formulated food inks for extrusion-based 3D printing of personalized foods: a mini review	22