OOIR: Observatory of International Research

Papers

(The H4-Index of British Food Journal is 33. 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 2021-09-01 to 2025-09-01.)

Article	Citations
The phantom of ghost kitchens: examining the influence of knowledge, eWOM, perceived benefits and trust on purchase decisions	111
Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	99
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	88
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	71
Perception of non-conventional food consumption: the case of insects	67
Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties	61
Drivers of liking and value perception for a new apple cultivar in Italy	60
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	59
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	57
A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	56
Chinese consumers’ dish value: a best–worst scaling approach	54
Determinants of healthy diet choices during austerity in Greece	52
Food discourse: ethics and aesthetics on Instagram	52
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	50
Evaluation of protein digestibility and iodine bioavailability in raw and cooked Sargassum fusiforme (harvey) setchell using in vitro methods	47
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	47
Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	46
Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	46
The mediating role of quality of life on the SMEs’ online marketing capabilities: a case study of vegetarian restaurants	44
Eating with a purpose: how food-sharing labels influence favourable consumer responses to restaurants	43
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	42
The nexus between green influencers and green customer citizenship behavior: do environmental self-identity and dynamic norms matter?	41
Limits and potential of organic farming towards a more sustainable European agri-food system	41
How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	39
Eco-innovation of food processing and manufacturing SMEs	39

A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis	37
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	37
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay	36
Functional claims and consumer choice in Japan: exploring the role of packaging and regulatory focus	35
Behavioural intentions towards cultured meat: the role of personal values, domain-specific innovativeness and distrust in scientists	35
Territoriality and social values: textual analysis of the #ConMuchoAcento campaign by Cruzcampo beer	35
Consumer attitudes and sociodemographic profiles in purchasing organic food products: evidence from a Greek and Swedish survey	34
Managing enterprise social media to develop consumer trust	34
Compassionate consumption: how solidarity shapes purchase intentions	33
Understanding consumers' intention to revisit bubble tea stores: an application of the theory of planned behaviour	33
Improving poultry meat and sales channels to address food safety concerns: consumers' preferences on poultry meat attributes	33
Food-related lifestyles across generations	33
Defining risk reduction strategies for tourists with specific food needs: a qualitative approach	33
Not just food: Exploring the influence of food blog engagement on intention to taste and to visit	33