OOIR: Observatory of International Research

Papers

(The H4-Index of Trends in Food Science & Technology is 98. 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 2021-08-01 to 2025-08-01.)

Article	Citations
An integrated approach can improve China's food additives security	423
Editorial Board	395
Editorial Board and Contents	310
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	275
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	270
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	238
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	236
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	231
Rhodoxanthin: The new hit of the natural carotenoids market?	220
Reprint of: Precision nutrition: A review of current approaches and future endeavors	209
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	196
Functional substances and therapeutic potential of kumquat essential oil	195
Protein corona of food nanoparticles: Implications for biological responses and future research directions	185
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	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	180
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	178
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	175
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	171
Health claims’ text clarity, perceived healthiness of extra-virgin olive oil, and arousal: An experiment using FaceReader	171
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	171
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	171
Protein-based grafting modification in the food industry: Technology, applications and prospects	170
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	168
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	166
Progress in the application of spray-type antibacterial coatings for disinfection	166

Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	163
Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications	159
Recent advances in crispness retention of microwaveable frozen pre-fried foods	158
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	158
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	155
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	155
Towards effective labelling of foods. An international perspective on safety and nutrition	154
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions	153
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	150
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	150
Bioactive and intelligent starch-based films: A review	148
The application of virtual reality in food consumer behavior research: A systematic review	142
Bacteriophages as additives in edible films and coatings	142
Critical review of cultivated meat from a Nordic perspective	142
Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols	140
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	138
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	134
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	134
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	133
Editorial Board	133
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	133
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	133
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	132
Antioxidant dietary fibre: A structure-function journey	132
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	132
Editorial Board	131
Editorial Board and Contents	130
Editorial Board	129
Editorial Board and Contents	128
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	126
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	125
Causal inference in food safety: Methods, applications, and future prospects	125
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	123
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	123
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	122
Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease	120
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	119
A critical review of intrinsic and extrinsic antimicrobial properties of insects	119
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	119
Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review	119
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	118
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	117
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	116
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	115
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	115
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	113
Paper-based microfluidics for food safety and quality analysis	113
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	113
Cellular fluorescence imaging technology for food risk and function evaluation	112
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	112

From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	111
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	110
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	110
Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits	109
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	109
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	109
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	105
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	105
Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review	104
Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile	104
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	103
Trends in smart surface-enhanced Raman scattering sensors for food hazards	103
Recent advancements of optical, electrochemical, and photoelectrochemical transducer-based microfluidic devices for pesticide and mycotoxins in food and water	102
Prospects of artificial meat: Opportunities and challenges around consumer acceptance	102
Emerging applications of cold plasma technology in cereal grains and products	102
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	102
Insoluble residues from soybean, rice, oat and almond -based beverage: Landscape of the product category, chemical characterisation and valorization in the food industry	101
New trends in food-derived waste valorization with relevance to Taiwan's sustainable development goals	100
Oleofoams and whipped emulsions: Formation, characterization, and future role in the food industry	100
Editorial Board and Contents	100
Phytochemistry, pharmacological investigations, industrial applications, and encapsulation of Thymbra capitata L., a review	99
Mastering the methods of modifying fish protein: Expanding its application in the food industry	99
Current status of solar-assisted greenhouse drying systems for drying industry (food materials and agricultural crops)	98
Edible flowers as a health promoter: An evidence-based review	98