OOIR: Observatory of International Research

Papers

(The H4-Index of British Food Journal is 35. 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 2021-08-01 to 2025-08-01.)

Article	Citations
Finish your plate! Food disposition behaviour among late adolescents	109
Evaluation of protein digestibility and iodine bioavailability in raw and cooked Sargassum fusiforme (harvey) setchell using in vitro methods	98
Unleashing the potential of social media celebrities to promote food waste reduction in educational institutions: developing an extended model based on the value-belief-norm theory	88
A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	73
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	69
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	62
Drivers of liking and value perception for a new apple cultivar in Italy	61
Food discourse: ethics and aesthetics on Instagram	57
Eco-innovation of food processing and manufacturing SMEs	56
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	56
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	54
Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties	54
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	53
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	51
Chinese consumers’ dish value: a best–worst scaling approach	50
The mediating role of quality of life on the SMEs’ online marketing capabilities: a case study of vegetarian restaurants	50
Eating with a purpose: how food-sharing labels influence favourable consumer responses to restaurants	46
Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	45
Determinants of healthy diet choices during austerity in Greece	45
Limits and potential of organic farming towards a more sustainable European agri-food system	44
Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	44
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	42
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay	41
Perception of non-conventional food consumption: the case of insects	41
How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	40

Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	40
A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis	39
How do purchase preferences moderate the impact of time and price sensitivity on the purchase intention of customers on online-to-offline (O2O) delivery platforms?	39
Food well-being: a review of its conceptualization and measurement	39
Islamic food laws: customer satisfaction effect halal purchase intention in China. Moderating role of religiosity	39
Understanding consumers' intention to revisit bubble tea stores: an application of the theory of planned behaviour	37
Behavioural intentions towards cultured meat: the role of personal values, domain-specific innovativeness and distrust in scientists	37
Comparative analysis of online fresh food shopping behavior during normal and COVID-19 crisis periods	36
Improving poultry meat and sales channels to address food safety concerns: consumers' preferences on poultry meat attributes	35
Ultrasound irradiation of grapes: effect on the anthocyanin profile of “Isabella” juice	35
Compassionate consumption: how solidarity shapes purchase intentions	35