OOIR: Observatory of International Research

Papers

(The H4-Index of British Food Journal is 29. 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 2021-02-01 to 2025-02-01.)

Article	Citations
The shape of creaminess: consumers expected and perceived rounded chocolates as creamier than squared	152
Development of evaluation indicators for senior-friendly restaurants	91
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	86
Can we trigger radical lifestyle change in sustainable consumption? Exploring motivations, abilities and triggers of dietary changes	68
Chinese consumers’ dish value: a best–worst scaling approach	68
Blockchain for food and beverage supply: expired buzz word or accelerating trend?	63
Consumer understanding of food date labels: preventing food wastage	54
Predicting and promoting the consumption of plant-based meat	51
Household food waste and pathways to responsible consumer behaviour: evidence from Australia	51
Consumers’ attitudes, perceived risks and perceived benefits towards repurchase intention of food truck products	46
From brick and mortar to click and order: consumers' online food delivery service perceptions post-pandemic	44
Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	44
Implementation of the SDGs by social economy enterprises in the agrifood sector	43
Pasture shooting and mobile slaughterhouses from a consumer's point of view: alternative slaughter methods and the meat paradox	43
Processors' understanding of process quality: a qualitative interview study with employees of organic dairies in Germany and Switzerland	42
Limits and potential of organic farming towards a more sustainable European agri-food system	41
Using bibliometric analysis to map innovative business models for vertical farm entrepreneurs	39
Sustainable and healthy purchasing behaviors towards palm oil-based food in Italy	37
Marketing geographical indication products in the digital age: a holistic perspective	36
Development and quality assessment of low-sodium functional chevon patties	36
Nutritional knowledge, eating habits and quality of life of coeliac disease patients	36
Innovative food and sustainable consumption behaviour: the role of communication focus and consumer-related characteristics in lab-grown meat (LGM) consumption	34
Factors affecting the diffusion of traceability practices in an imported fresh produce supply chain in China	34
Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese	33
Including sustainability factors in the derivation of eater profiles of young adults in Canada	33

Effect of tasting and flavour on chocolate-evoked emotions by consumers	32
Gender differences among teenagers: healthy and unhealthy lifestyle habits and eating behaviours, food involvement and packaging cues	31
Inulin enhances nutritional, sensorial and technological characteristics of synbiotic yogurt drink	30
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	30
Consumption of fishery products in Turkey's coastal regions	29
Determinants of quality and food safety systems adoption in the agri-food sector	29
Effect of stress coping strategies on comfort foods consumption: evidence from older Americans	29
Applying blockchain to quality food products: a marketing perspective	29