OOIR: Observatory of International Research

Papers

(The H4-Index of Trends in Food Science & Technology is 90. 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 2022-08-01 to 2026-08-01.)

Article	Citations
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	301
Editorial Board	298
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	264
Functional substances and therapeutic potential of kumquat essential oil	234
Recent advances in micro/mesoporous nanocomposites for electrochemical detection of food contaminants: synthesis, physicochemical properties, and applications	213
Strategic valorization of heterogeneous organic wastes for sustainable food packaging: A circular economy approach	208
Foodborne sialoglycoprotein in human Health: Source analysis, enrichment technologies, molecular mechanisms, and nutritional intervention	205
From detection chains to prevention trends: An AI governance framework for terrestrial and marine food-safety systems	201
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	197
Protein corona of food nanoparticles: Implications for biological responses and future research directions	197
Protein-based grafting modification in the food industry: Technology, applications and prospects	192
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	185
Non-Saccharomyces yeasts: co-inoculation strategies, nutritional competition and applications in fermented beverages	178
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	174
Progress in the application of spray-type antibacterial coatings for disinfection	159
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	159
An integrated approach can improve China's food additives security	158
Portable devices and machine learning-assisted lateral flow assay for food safety analysis: Developments and perspectives	157
Fostering a global regulatory consensus on organoids and organ-on-a-chip for food science	154
Analyzing technology-driven innovations in Ophiopogon japonicus quality control: From chemical composition analysis to precision quality evaluation	153
Are metabolite markers of food intake ready for real-world application? Systematic review with dose response meta-analyses	152
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	152
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	149
Advances in antimicrobial peptides for food systems: A review of applications, species-specific targets, and strategies to enhance specificity	147
Electrospun nanofibers and nanoemulsions for phytochemical delivery in functional foods: A comparative review	147

The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	147
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	144
Critical review of cultivated meat from a Nordic perspective	142
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	137
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	137
Integrative modelling of fractionation, functionality, and environmental-economic trade-offs to support the transition to sustainable plant based ingredients	136
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	135
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	133
Reprint of: Precision nutrition: A review of current approaches and future endeavors	133
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	133
On-site, intelligent, and integrated monitoring of cereal safety: A review of advances in pathogens and toxins detection (2015-2025)	133
Rhodoxanthin: The new hit of the natural carotenoids market?	132
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	131
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	129
Bacteriophages as additives in edible films and coatings	128
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	127
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	126
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	126
Knowledge graph and large language model synergy for food safety: Approaches and perspectives	123
Recent advances in crispness retention of microwaveable frozen pre-fried foods	123
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	122
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	119
Information interaction modes in the design of intelligent food packaging: From simple visual inspection to advanced real-time digital monitoring	118
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	118
Application of synthetic biology in the cultured meat production	117
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	117
Editorial Board	115
Upcycling of food waste: Trends in food science and technology related to Sustainable Development Goals (SDGs)	115
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	112
Unlocking the nutraceutical promise of edible flowers: An AI-driven approach to comprehensive chemical profiling	110
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	110
Editorial Board and Contents	109
Editorial Board	109
AI-driven precision protease engineering for the food industry	109
Editorial Board	109
Antioxidant dietary fibre: A structure-function journey	107
Editorial Board	107
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	106
The role of oil forms in extrusion for plant-based meat analog design: A review	105
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	103
From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	103
Microorganisms achieve the transformation of sulforaphane through active the synergistic action of myrosinase-like enzyme systems and transport networks	102
Cellular agriculture in Asia: Exploring its status, scope and challenges in a diverse multi-ethno-religious context	102
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	102
Advancing food science through molecular docking: Methods, applications, and future perspectives	102
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	100
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	100
Cellular fluorescence imaging technology for food risk and function evaluation	97
Causal inference in food safety: Methods, applications, and future prospects	97
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	96

DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	96
Supramolecular self-assembly for probiotic delivery in food system: responsive strategies, multifunctional carriers, future perspectives	96
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	95
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	95
Targeting Lachnospiraceae through diet: A functional food approach to combat food allergy	95
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	94
Structural deviations between native and precision fermentation-derived food proteins: Techno-functionality and structure formation strategies	94
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	94
Emerging applications of cold plasma technology in cereal grains and products	94
Deciphering the competitive mechanisms of gelation and phase transition in bigels: From interfacial thermodynamics to precision structural control	91
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	91
Trends in smart surface-enhanced Raman scattering sensors for food hazards	91
Low glycemic index foods: A comprehensive review of health implications, influencing factors, and innovative design strategies	91
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	90
Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease	90
Cellulose nanofiber-stabilized Pickering emulsions for active food packaging: A review	90