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 2022-06-01 to 2026-06-01.)

Article	Citations
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	116
The power of personalization: Generation Z's emotional response to AI food marketing under the EU AI act	114
The mediating role of quality of life on the SMEs’ online marketing capabilities: a case study of vegetarian restaurants	87
Key factors driving reuse intention on online food delivery platforms during the COVID-19 pandemic	63
Profiling consumer olive oil preferences: shopping behaviours, health orientations and green values	63
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	55
Honey authentication using AI-based pollen analysis: a UK review	54
Food discourse: ethics and aesthetics on Instagram	50
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	48
Understanding drivers of food waste reduction behavior in online food ordering	48
Attributes in a digital restaurant/bar menu to increase customer satisfaction: an exploratory study with stakeholders	45
Social identity and intent to try cultured-meat: beyond locavorism and cultural openness	45
How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	43
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	42
The impact of ingredient disclosure on the sensory perception and purchase intent of cricket-flour-enriched bread among young women	41
Drivers of liking and value perception for a new apple cultivar in Italy	40
Eco-innovation of food processing and manufacturing SMEs	39
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	39
Heterogeneity in quantity, scope and target connection in food sector firms’ reporting of sustainability indicators – examples from Sweden	39
Limits and potential of organic farming towards a more sustainable European agri-food system	37
The nexus between green influencers and green customer citizenship behavior: do environmental self-identity and dynamic norms matter?	37
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	37
Perception of non-conventional food consumption: the case of insects	36
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	36
Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	35

Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	34
A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	33
Eating with a purpose: how food-sharing labels influence favourable consumer responses to restaurants	33
Behavioural drivers of internet of things adoption in food consumption	32
The phantom of ghost kitchens: examining the influence of knowledge, eWOM, perceived benefits and trust on purchase decisions	32
Chinese consumers’ dish value: a best–worst scaling approach	32
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	31
Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	31