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 2022-06-01 to 2026-06-01.)

Article	Citations
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	278
Editorial Board	276
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	249
Functional substances and therapeutic potential of kumquat essential oil	239
Recent advances in micro/mesoporous nanocomposites for electrochemical detection of food contaminants: synthesis, physicochemical properties, and applications	220
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	209
From detection chains to prevention trends: An AI governance framework for terrestrial and marine food-safety systems	201
Protein corona of food nanoparticles: Implications for biological responses and future research directions	193
Advances in antimicrobial peptides for food systems: A review of applications, species-specific targets, and strategies to enhance specificity	184
Integrative modelling of fractionation, functionality, and environmental-economic trade-offs to support the transition to sustainable plant based ingredients	182
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	176
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	176
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	171
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	166
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	160
Protein-based grafting modification in the food industry: Technology, applications and prospects	160
Critical review of cultivated meat from a Nordic perspective	155
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	150
Progress in the application of spray-type antibacterial coatings for disinfection	150
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	148
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	146
Are metabolite markers of food intake ready for real-world application? Systematic review with dose response meta-analyses	145
Knowledge graph and large language model synergy for food safety: Approaches and perspectives	139
Portable devices and machine learning-assisted lateral flow assay for food safety analysis: Developments and perspectives	139
Reprint of: Precision nutrition: A review of current approaches and future endeavors	139

Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	137
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	137
Non-Saccharomyces yeasts: co-inoculation strategies, nutritional competition and applications in fermented beverages	137
Strategic valorization of heterogeneous organic wastes for sustainable food packaging: A circular economy approach	135
Rhodoxanthin: The new hit of the natural carotenoids market?	130
Foodborne sialoglycoprotein in human Health: Source analysis, enrichment technologies, molecular mechanisms, and nutritional intervention	128
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	128
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	127
Application of synthetic biology in the cultured meat production	125
Electrospun nanofibers and nanoemulsions for phytochemical delivery in functional foods: A comparative review	124
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	122
Recent advances in crispness retention of microwaveable frozen pre-fried foods	122
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	120
Bacteriophages as additives in edible films and coatings	120
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	119
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	119
On-site, intelligent, and integrated monitoring of cereal safety: A review of advances in pathogens and toxins detection (2015-2025)	119
An integrated approach can improve China's food additives security	119
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	118
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	118
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	117
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	117
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	116
Targeting Lachnospiraceae through diet: A functional food approach to combat food allergy	116
Upcycling of food waste: Trends in food science and technology related to Sustainable Development Goals (SDGs)	116
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	114
Structural deviations between native and precision fermentation-derived food proteins: Techno-functionality and structure formation strategies	112
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	111
Editorial Board	111
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	110
The role of oil forms in extrusion for plant-based meat analog design: A review	110
Unlocking the nutraceutical promise of edible flowers: An AI-driven approach to comprehensive chemical profiling	108
Supramolecular self-assembly for probiotic delivery in food system: responsive strategies, multifunctional carriers, future perspectives	107
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	107
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	106
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	106
Bile salt hydrolase: A key target for developing high-performance probiotics	105
Trends in smart surface-enhanced Raman scattering sensors for food hazards	105
Deciphering the competitive mechanisms of gelation and phase transition in bigels: From interfacial thermodynamics to precision structural control	105
Cellular agriculture in Asia: Exploring its status, scope and challenges in a diverse multi-ethno-religious context	103
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	103
Editorial Board	102
Editorial Board	101
Editorial Board and Contents	101
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	100
Emerging frontiers in water-in-oil-in-water emulsion systems: Synergistic interfacial-gelation strategies for stability optimization and multifunctional applications	100
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	99
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	99
Cellulose nanofiber-stabilized Pickering emulsions for active food packaging: A review	98
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	97

Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	97
From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	97
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	97
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	96
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	96
Emerging applications of cold plasma technology in cereal grains and products	96
Rational design of Whey protein–polysaccharide delivery systems: Synergistic mechanisms and advanced applications	96
Low glycemic index foods: A comprehensive review of health implications, influencing factors, and innovative design strategies	95
Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease	94
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	93
Microorganisms achieve the transformation of sulforaphane through active the synergistic action of myrosinase-like enzyme systems and transport networks	92
AI-driven precision protease engineering for the food industry	92
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	91
Cellular fluorescence imaging technology for food risk and function evaluation	90
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	90
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	90
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	90
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	90