OOIR: Observatory of International Research

Papers

(The H4-Index of British Food Journal is 35. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties	123
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	105
Determinants of healthy diet choices during austerity in Greece	90
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	81
Drivers of liking and value perception for a new apple cultivar in Italy	75
Chinese consumers’ dish value: a best–worst scaling approach	62
Evaluation of protein digestibility and iodine bioavailability in raw and cooked Sargassum fusiforme (harvey) setchell using in vitro methods	61
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	55
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	55
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay	54
Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	49
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	49
A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis	49
The mediating role of quality of life on the SMEs’ online marketing capabilities: a case study of vegetarian restaurants	49
Food discourse: ethics and aesthetics on Instagram	47
The nexus between green influencers and green customer citizenship behavior: do environmental self-identity and dynamic norms matter?	46
How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	46
Attributes in a digital restaurant/bar menu to increase customer satisfaction: an exploratory study with stakeholders	45
Key factors driving reuse intention on online food delivery platforms during the COVID-19 pandemic	44
Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	43
Eating with a purpose: how food-sharing labels influence favourable consumer responses to restaurants	43
Perception of non-conventional food consumption: the case of insects	40
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	39
Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	39
A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	39

The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	38
Limits and potential of organic farming towards a more sustainable European agri-food system	38
Understanding drivers of food waste reduction behavior in online food ordering	37
Eco-innovation of food processing and manufacturing SMEs	36
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	36
Honey authentication using AI-based pollen analysis: a UK review	36
The phantom of ghost kitchens: examining the influence of knowledge, eWOM, perceived benefits and trust on purchase decisions	35
Do social media influencers’ personal brands drive purchase intentions (PI) toward Michelin Guide restaurants? Empirical evidence from Malaysia and Thailand	35
Investigating social influence, trust and greenwashing in organic food purchases: insights from a developing country	35
Acceptance of in vitro meat and the role of food technology neophobia, dietary patterns and information – Empirical evidence for Germany	35