OOIR: Observatory of International Research

Papers

(The H4-Index of British Food Journal is 34. 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 2021-05-01 to 2025-05-01.)

Article	Citations
Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties	102
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	89
Accounting conservatism and income smoothing practices in EU food and drink industry	85
Consumption of fishery products in Turkey's coastal regions	71
Finish your plate! Food disposition behaviour among late adolescents	66
Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	62
Evaluation of protein digestibility and iodine bioavailability in raw and cooked Sargassum fusiforme (harvey) setchell using in vitro methods	62
Perception of non-conventional food consumption: the case of insects	54
Chinese consumers’ dish value: a best–worst scaling approach	54
Food discourse: ethics and aesthetics on Instagram	52
Self-efficacy, habit strength, health locus of control and response to the personalised nutrition Food4Me intervention study	51
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	51
How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	49
Drivers of liking and value perception for a new apple cultivar in Italy	49
A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	48
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	45
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	44
Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	44
A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis	44
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	44
Determinants of healthy diet choices during austerity in Greece	42
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	41
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay	41
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	40
Limits and potential of organic farming towards a more sustainable European agri-food system	39

Eco-innovation of food processing and manufacturing SMEs	38
Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	38
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	38
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?	35
Consumer preferences for fungus-resistant grape varieties: an explorative segmentation study in Germany	35
Environmental values and self-identity as a basis for identifying seaweed consumer segments in the UK	35
Food well-being: a review of its conceptualization and measurement	35
Are vegans generous? An exploration of the success factors of vegan crowdfunding projects	34
Behavioural intentions towards cultured meat: the role of personal values, domain-specific innovativeness and distrust in scientists	34
Extrusion and solid-state fermentation with Aspergillus oryzae on the phenolic compounds and radical scavenging activity of pecan nut (Carya illinoinensis) shell	34
Restaurant waiting staff's intention to dissuade customers from over-ordering: an extended theory of planned behaviour	34