OOIR: Observatory of International Research

Papers

(The H4-Index of Trends in Food Science & Technology is 91. 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 2022-05-01 to 2026-05-01.)

Article	Citations
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	272
Editorial Board	270
Strategic valorization of heterogeneous organic wastes for sustainable food packaging: A circular economy approach	259
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	246
Portable devices and machine learning-assisted lateral flow assay for food safety analysis: Developments and perspectives	235
Critical review of cultivated meat from a Nordic perspective	215
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	207
Recent advances in crispness retention of microwaveable frozen pre-fried foods	199
Reprint of: Precision nutrition: A review of current approaches and future endeavors	197
Rhodoxanthin: The new hit of the natural carotenoids market?	188
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	185
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	180
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	172
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	168
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	168
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	165
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	158
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	157
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	154
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	152
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	151
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	150
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	148
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	146
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	144

Knowledge graph and large language model synergy for food safety: Approaches and perspectives	141
On-site, intelligent, and integrated monitoring of cereal safety: A review of advances in pathogens and toxins detection (2015-2025)	140
Foodborne sialoglycoprotein in human Health: Source analysis, enrichment technologies, molecular mechanisms, and nutritional intervention	136
Protein corona of food nanoparticles: Implications for biological responses and future research directions	135
Protein-based grafting modification in the food industry: Technology, applications and prospects	135
From detection chains to prevention trends: An AI governance framework for terrestrial and marine food-safety systems	134
Bacteriophages as additives in edible films and coatings	132
Are metabolite markers of food intake ready for real-world application? Systematic review with dose response meta-analyses	131
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	131
Advances in antimicrobial peptides for food systems: A review of applications, species-specific targets, and strategies to enhance specificity	127
Integrative modelling of fractionation, functionality, and environmental-economic trade-offs to support the transition to sustainable plant based ingredients	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
Functional substances and therapeutic potential of kumquat essential oil	124
Recent advances in micro/mesoporous nanocomposites for electrochemical detection of food contaminants: synthesis, physicochemical properties, and applications	124
An integrated approach can improve China's food additives security	122
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	121
Progress in the application of spray-type antibacterial coatings for disinfection	118
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	118
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	117
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	117
Upcycling of food waste: Trends in food science and technology related to Sustainable Development Goals (SDGs)	116
Emerging applications of cold plasma technology in cereal grains and products	116
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	116
Editorial Board	116
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	114
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	114
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	114
Emerging frontiers in water-in-oil-in-water emulsion systems: Synergistic interfacial-gelation strategies for stability optimization and multifunctional applications	113
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	112
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	112
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	111
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	111
Editorial Board and Contents	110
Editorial Board	108
Editorial Board	107
Targeting Lachnospiraceae through diet: A functional food approach to combat food allergy	106
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	106
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	106
Causal inference in food safety: Methods, applications, and future prospects	106
The role of oil forms in extrusion for plant-based meat analog design: A review	105
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	105
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	104
Machine learning-powered multi-omics for food microbiology and smarter food safety	104
Bile salt hydrolase: A key target for developing high-performance probiotics	104
AI-driven precision protease engineering for the food industry	101
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	101
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	100
Microorganisms achieve the transformation of sulforaphane through active the synergistic action of myrosinase-like enzyme systems and transport networks	100
Unlocking the nutraceutical promise of edible flowers: An AI-driven approach to comprehensive chemical profiling	98

Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	97
Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease	97
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	96
Supramolecular self-assembly for probiotic delivery in food system: responsive strategies, multifunctional carriers, future perspectives	96
Structural deviations between native and precision fermentation-derived food proteins: Techno-functionality and structure formation strategies	96
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	96
Antioxidant dietary fibre: A structure-function journey	96
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	95
Trends in smart surface-enhanced Raman scattering sensors for food hazards	94
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	94
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	94
From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	94
Cellular fluorescence imaging technology for food risk and function evaluation	94
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	93
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	93
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	92
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	91
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	91
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	91