OOIR: Observatory of International Research

Papers

(The H4-Index of British Food Journal is 31. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	115
Chinese consumers’ dish value: a best–worst scaling approach	110
The phantom of ghost kitchens: examining the influence of knowledge, eWOM, perceived benefits and trust on purchase decisions	86
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	62
Behavioural drivers of internet of things adoption in food consumption	62
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	55
Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	52
The power of personalization: Generation Z's emotional response to AI food marketing under the EU AI act	49
The mediating role of quality of life on the SMEs’ online marketing capabilities: a case study of vegetarian restaurants	48
The nexus between green influencers and green customer citizenship behavior: do environmental self-identity and dynamic norms matter?	47
Profiling consumer olive oil preferences: shopping behaviours, health orientations and green values	44
Key factors driving reuse intention on online food delivery platforms during the COVID-19 pandemic	44
A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis	44
Honey authentication using AI-based pollen analysis: a UK review	43
Drivers of liking and value perception for a new apple cultivar in Italy	43
Food discourse: ethics and aesthetics on Instagram	41
Perception of non-conventional food consumption: the case of insects	40
Attributes in a digital restaurant/bar menu to increase customer satisfaction: an exploratory study with stakeholders	39
Social identity and intent to try cultured-meat: beyond locavorism and cultural openness	39
The impact of ingredient disclosure on the sensory perception and purchase intent of cricket-flour-enriched bread among young women	39
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	38
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	37
Understanding drivers of food waste reduction behavior in online food ordering	37
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	36
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	36

How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	35
Eco-innovation of food processing and manufacturing SMEs	34
Limits and potential of organic farming towards a more sustainable European agri-food system	33
Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	33
A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	32
Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	31
Heterogeneity in quantity, scope and target connection in food sector firms’ reporting of sustainability indicators – examples from Sweden	31