OOIR: Observatory of International Research

Papers

(The H4-Index of British Food Journal is 36. 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
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	134
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	109
Attributes in a digital restaurant/bar menu to increase customer satisfaction: an exploratory study with stakeholders	96
Eating with a purpose: how food-sharing labels influence favourable consumer responses to restaurants	89
How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	80
The power of personalization: Generation Z's emotional response to AI food marketing under the EU AI act	67
Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	64
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	56
The mediating role of quality of life on the SMEs’ online marketing capabilities: a case study of vegetarian restaurants	55
Chinese consumers’ dish value: a best–worst scaling approach	55
Eco-innovation of food processing and manufacturing SMEs	51
Drivers of liking and value perception for a new apple cultivar in Italy	51
Understanding drivers of food waste reduction behavior in online food ordering	50
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	50
Profiling consumer olive oil preferences: shopping behaviours, health orientations and green values	48
Key factors driving reuse intention on online food delivery platforms during the COVID-19 pandemic	48
Food discourse: ethics and aesthetics on Instagram	47
A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	45
Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	44
The nexus between green influencers and green customer citizenship behavior: do environmental self-identity and dynamic norms matter?	43
Perception of non-conventional food consumption: the case of insects	43
Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	43
A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis	41
Social identity and intent to try cultured-meat: beyond locavorism and cultural openness	41
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	41

Limits and potential of organic farming towards a more sustainable European agri-food system	40
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	40
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	40
The phantom of ghost kitchens: examining the influence of knowledge, eWOM, perceived benefits and trust on purchase decisions	40
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	40
Honey authentication using AI-based pollen analysis: a UK review	39
Territoriality and social values: textual analysis of the #ConMuchoAcento campaign by Cruzcampo beer	38
Primary school children's responses to food waste at school	38
Understanding consumers' intention to revisit bubble tea stores: an application of the theory of planned behaviour	37
From waste to taste: understanding consumer perceptions and marketing strategies for edible food packaging	36
The demand for health in a time of uncertainty – insights from dietary supplement demand during the COVID-19 pandemic	36
Exploring the impact of environmental dimension in corporate social responsibility on restaurants’ customer retention	36