OOIR: Observatory of International Research

Papers

(The H4-Index of British Food Journal is 30. 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 2020-11-01 to 2024-11-01.)

Article	Citations
Blockchain technology for a sustainable agri-food supply chain	152
How COVID-19 affects individuals' food consumption behaviour: a consumer survey on attitudes and habits in Turkey	88
Food security and disruptions of the global food supply chains during COVID-19: building smarter food supply chains for post COVID-19 era	80
Food waste measurement toward a fair, healthy and environmental-friendly food system: a critical review	78
A model of online food delivery service quality, customer satisfaction and customer loyalty: a combination of PLS-SEM and NCA approaches	68
Factors influencing customers' continuance usage intention of food delivery apps during COVID-19 quarantine in Mexico	63
Does green intellectual capital affect green innovation performance? Evidence from the Spanish wine industry	61
Smart farming: towards a sustainable agri-food system	54
Eating habits and consumer food shopping behaviour during COVID-19 virus pandemic: insights from Serbia	51
Influence of fast-food restaurant service quality and its dimensions on customer perceived value, satisfaction and behavioural intentions	46
Determinants of customers' intention to use online food delivery application through smartphone in Malaysia	45
The impact of the perceived risk of COVID-19 on consumers' attitude and behavior toward locally produced food	44
Measurement of consumer awareness of food waste: construct development with a confirmatory factor analysis	43
Investigating the antecedents of e-commerce satisfaction in social commerce context	43
Can business model innovation help SMEs in the food and beverage industry to respond to crises? Findings from a Swiss brewery during COVID-19	43
A comprehensive examination of consumers' intentions to use food delivery apps	39
The impact of COVID-19 on destination visit intention and local food consumption	39
Household food waste: attitudes, barriers and motivations	38
Examining the influential factors of consumer purchase intentions for blockchain traceable coffee using the theory of planned behaviour	37
The role of social media in food waste prevention behaviour	37
Using bibliometric analysis to map innovative business models for vertical farm entrepreneurs	36
A smart web of firms, farms and internet of things (IOT): enabling collaboration-based business models in the agri-food industry	36
The influence of price and availability on university millennials’ organic food product purchase intention	36
Why customers have the intention to reuse food delivery apps: evidence from China	34
Management information system adoption at the farm level: evidence from the literature	34

Food tracking and blockchain-induced knowledge: a corporate social responsibility tool for sustainable decision-making	33
Behavioral intention to order food and beverage items using e-commerce during COVID-19: an integration of theory of planned behavior (TPB) with trust	33
The dark side of convenience: how to reduce food waste induced by food delivery apps	32
The growth of cyber entrepreneurship in the food industry: virtual community engagement in the COVID-19 era	32
Comparative analysis of online fresh food shopping behavior during normal and COVID-19 crisis periods	31
Attitude and labelling preferences towards gene-edited food: a consumer study amongst millennials and Generation Z	30